HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature. Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Whisk flour, baking powder, baking soda, and salt together in a large bowl. Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan. Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter. Bake in the preheated oven until golden and cooked through, about 40 minutes. Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Preheat oven to 350 degrees F (175 degrees C). Mix ground turkey, oats, 1/2 chopped onion, pear applesauce, 3 tablespoons chili powder, egg, garlic, Italian seasoning, salt, and black pepper together in a bowl; press into an 8-inch square baking dish. Heat olive oil in a small saucepan over medium heat; cook and stir 2 tablespoons onion until softened and lightly browned, 5 to 10 minutes. Stir brown sugar, barbeque sauce, and 1 teaspoon chili powder into onion; cook over low heat until sauce is warm, about 5 minutes. Bake meatloaf in the preheated oven, occasionally brushing sauce over the top, until cooked through, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed. Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter. Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.
In a large bowl, combine the spinach, dill and strawberries. Refrigerate until chilled. In a large glass jar with tight fitting lid, combine the oil, vinegar, sugar, garlic powder, onion powder, salt, black pepper, dry mustard and cayenne pepper. Shake well until sugar is dissolved. Pour dressing over chilled fruit and greens; toss to coat and sprinkle with sesame seeds.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan. Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined. Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick). Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.
Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish. Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish. Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes. Remove from oven and cool to room temperature; break into clumps.
Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl. Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture. Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like. Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.
Arrange bacon slices side by side, facing lengthwise, on a sushi mat. Mix ground beef and spice rub together in a large bowl. Spread in a thin layer over bacon, leaving 1 inch of bacon uncovered on the end furthest from you. Cover beef with prosciutto. Line jalapeno strips across the end closest to you. Place cheese sticks next to jalapeno strips. Roll up bacon tightly towards the uncovered end. Preheat grill to 350 degrees F (175 degrees C). Grill bacon roll seam side-down over indirect heat until crisp, about 25 minutes. Brush some barbeque sauce on top. Continue grilling until barbeque sauce is glazed, about 5 minutes. Add remaining barbeque sauce; grill for 5 minutes more. Remove from grill and coat evenly with fried onions. Slice and serve with chopsticks.
Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes. Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour. Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands. Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.
Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened and browned, about 5 minutes. Add shrimp; cook and stir until opaque, 1 to 2 minutes. Stir in 2 tablespoons flour and white wine. Pour in milk gradually, stirring constantly with a wooden spoon; cook until white sauce thickens, 3 to 5 minutes. Remove white sauce from heat. Stir in rice until evenly mixed. Add Parmesan cheese, dill, salt, and black pepper. Cool until mixture is easily handled, about 15 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 3 tablespoons flour in a shallow bowl. Whisk egg in a small bowl. Spread bread crumbs on a plate. Form rice mixture into 8 equal balls. Roll 1 ball in flour, dip in beaten egg, and coat with bread crumbs. Repeat with remaining balls. Deep-fry in hot oil until golden brown, about 3 minutes.
Preheat oven to 400 degrees F. Rinse chicken wings and pat dry. Add vegetable oil, salt, garlic and ginger to a large bowl and whisk to combine. Toss chicken wings in oil and seasoning mixture until well coated. Place on a foil-lined or greased baking sheet, separating them so that they are not touching. Bake for 50 minutes or until crispy and cooked through. About 10 minutes before wings are finished baking, prepare sauce. To a medium skillet, add apple butter, orange juice, soy sauce, sesame oil, garlic and ginger. Place over medium-low heat and keep stirring until heated through. Set aside until wings are baked. Remove wings from baking sheet, add to the skillet, and toss to coat. Place on a serving tray and sprinkle with green onion tops and cilantro. Serve immediately.
Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.
Put cauliflower into the bowl of a food processor and pulse until the consistency is like white rice. Transfer cauliflower to a skillet over medium-low heat. Add olive oil and 1/2 cup chicken stock. When cauliflower is warm, about 5 minutes, add cumin, salt, black pepper, and juice of 1/2 a lime. Cover and allow cauliflower rice to steam until tender but slightly firm while you prepare the shrimp saute. Heat coconut oil in a separate skillet over medium heat. Add mushrooms, Fresno peppers, onion, and tomato. Toss and season with salt and black pepper. Cook until vegetables are soft and mushrooms release moisture, 5 to 10 minutes. Add almond flour and stir to create a pasty roux; cook for 1 to 2 minutes. Pour in remaining chicken stock slowly until desired consistency. Bring sauce to a simmer, about 5 minutes. Add garlic powder, chili powder, oregano, and tarragon. Season with salt and black pepper to taste. Add remaining lime juice and stir to combine. Mix in spinach and cook just until wilted, about 1 minute. Stir in shrimp and immediately remove skillet from heat to avoid overcooking. Top cauliflower rice with shrimp saute.
Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes. Let cool completely before refrigerating.
Bring a large pot of water to a boil. Add zucchini slices; cook until centers appear transparent, about 15 minutes. Drain and let cool. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Add ham; cook and stir until starting to brown, about 5 minutes. Increase heat to high and pour honey over ham. Cook and stir until ham is crisp and honey browns, about 5 minutes. Pour tomato sauce into a deep baking dish. Cover with half the zucchini slices. Season with salt and pepper. Layer tomato slices, crisp ham, goat cheese, 1/2 teaspoon basil, and 1/2 teaspoon oregano on top. Cover with remaining zucchini slices. Sprinkle Parmesan cheese, remaining 1/2 teaspoon basil, and 1/2 teaspoon oregano on top. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes. Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes. Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas. Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Blend orange juice, milk, ice, and sugar together in a blender until no large chunks of ice remain.
Preheat an outdoor grill for medium heat and lightly oil the grate. Place chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings. Repeat with remaining breasts. Combine garlic powder, salt, onion powder, paprika, and black pepper in a small bowl. Sprinkle mixture over chicken breasts. Combine jalapeno peppers, cream cheese, and Cheddar cheese in a bowl. Spread mixture evenly over chicken breasts. Wrap 2 strips of bacon around each chicken breast and secure with a toothpick. Cook on the hot grill until bacon is cooked and chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes. Preheat an oven to 475 degrees F (245 degrees C). Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer. Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.
Mix together the cake mix, eggs, and vegetable oil. Drop by teaspoonful onto foil covered cookie sheet. Cook at 350 degrees F (175 degrees C) for 7 to 8 minutes. Do not overbake. (Overbaking will cause your cookies to be hard as rocks!) Once your cookies are all done, lightly dust with confectioners' sugar. Place in container with the banana (leave the peel on), and cover with the foil from the baking sheet. After a couple of hours, or overnight, the cookies will take on some of the banana flavor and taste great! I discovered this by accident when I sent the strawberry cookies and a banana together for the dessert in my husband's lunch!
In a large pot of boiling water, add the escarole and cook until it wilts (this removes the bitter taste from the greens). Remove from heat and strain the greens from the water. When cooled, squeeze out all excess liquid. In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. When they rise to the top, they are cooked. Add the escarole to the broth. In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.
Separate asparagus tips and stalk pieces, and set asparagus tips aside. Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.
Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes. Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan. Preheat oven to 350 degrees F (175 degrees C) Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C). Fill the bottom of each tart shell with about 10 raisins each. Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more. Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
Preheat oven to 350 degrees F. In a large mixing bowl cream butter, Truvia(R) Baking Blend, molasses, egg and vanilla until smooth. In a second bowl, combine the flour, baking soda, cinnamon and salt. Add the dry ingredients to the creamed mixture, mixing until uniform. Stir in the oats and raisins. Drop tablespoons of the dough onto an ungreased cookie sheet, leaving 2 inches between cookies. Bake for 10 minutes or until just golden at the edges. Remove from oven and let rest for 5 minutes, then remove cookies to a wire rack to cool completely.
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Unroll 1 crust and press firmly against the side and bottom of an ungreased 9-inch pie plate. Prick bottom and sides with a fork. Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool. Combine elderberries, 1 cup water, and sugar in a saucepan over medium heat. Whisk 3 tablespoons water and cornstarch together in a bowl; pour into the saucepan. Cook and stir until filling thickens and coats the back of a wooden spoon, 5 to 10 minutes. Remove from heat; stir in orange juice. Pour filling into the cooled pie crust. Lay second crust on top. Press edges together to seal with a fork. Cut slits in the top crust with a knife for steam to escape. Bake in the preheated oven until crust is browned and filling is bubbly, about 40 minutes. Cool completely before slicing, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Cut a checkerboard pattern of 1-inch square segments into most of the loaf, leaving the bottom crust intact. Combine Swiss cheese, bacon, butter, and garlic in a bowl. Spoon the mixture between the loaf segments. Stuff the loaf with slices of Raclette. Drizzle olive oil all over the top; sprinkle with salt. Place loaf on a pizza stone. Bake in the preheated oven until crust is golden brown, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
Heat the olive oil in a skillet over medium heat. Place pork chops and chicken thighs in the skillet, and cook until browned on all sides, chicken juices run clear, and pork chops are done. Remove from skillet, and set aside. Stir bell peppers into the skillet, cook until tender, and set aside. Stir in onion and garlic. Mix in rosemary, thyme, cloves, and bay leaves. Add rice to skillet, and water amount listed in rice package directions. Continue cooking 10 minutes. Place pork chops, chicken, rice, peppers, and peas over the rice in the skillet. Continue cooking 10 minutes, or until rice is tender. Discard rosemary, thyme, and bay leaves. To serve, squeeze lemon juice over the meats and rice, sprinkle with diced jalapeno, and top with chili sauce.
In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil; lightly grease. For pretzel crust: Combine melted butter, pretzels and 1/4 cup brown sugar in medium bowl. Press mixture onto bottom of prepared baking pan. Bake for 5 minutes. Let cool for 5 minutes. For cookie dough: Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat until just blended. Gradually beat in flour mixture. Stir in 1 1/4 cups DelightFulls morsels. Drop small spoonfuls of cookie dough onto pretzel crust and spread evenly. Sprinkle with remaining 1/4 cup DelightFulls morsels. Bake for 28 to 30 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
Season chicken pieces with salt and black pepper on all sides. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside. Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside. Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute. Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes. Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes. Season with salt and pepper to taste; serve garnished with sour cream.