HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish. Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly. Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge. Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas. Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.
Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside. Preheat grill for high heat on one side, and medium heat on the other side. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans. In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.
Preheat oven to 375 degrees F (190 degrees C). Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes. Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes. Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese. Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.
Bring broth to a boil in a large pot over high heat. Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. Drain, but reserve liquid. Transfer lentils to a large bowl. Heat olive oil over medium heat in a skillet. Cook onions until they are soft and translucent about 10 minutes, stirring occasionally. Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. Stir vegetables into lentils. Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. Set aside. Whisk egg in a bowl; add the buckwheat and stir until well coated with egg. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add buckwheat and egg mixture. Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. Stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes. Mix buckwheat into lentil mixture. Season with salt, pepper, 1 tablespoon olive oil, and vinegar. Stir and adjust seasonings. Serve warm, at room temperature, or chilled.
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice. Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more. Let bananas cool until crispy, at least 5 minutes.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain. Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine. Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute. Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl. Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R). Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool. Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease. Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated. Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes. Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.
Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain. Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.
Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes. Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine ground chicken and pineapple in a large bowl; season with salt and black pepper. Mix jalapeno pepper, pressed garlic, and 2 tablespoons teriyaki sauce into the chicken mixture. Continue mixing with your hands until evenly combined. Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side, basting the burgers with remaining 3 tablespoons teriyaki sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days. Soak wood chips in apple juice for 2 hours. Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature. Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source. Place meat directly on the grate and allow to smoke for 2 hours. Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil. Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid. Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C). Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled. Slice beef into very thin slices across the grain.
Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish. Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture. Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Cream butter and sugar. Beat in eggs. Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour. Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour. Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks). Preheat oven to 350 degrees F (180 degrees C). Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!
Heat olive oil in a very large pot over medium-high heat until it begins to smoke. Place chicken, skin-side down, into hot oil and cook until browned on the outside and no longer pink in the middle, about 5 minutes per side, flipping 4 times. Remove chicken from oil with a slotted spoon and let cool on a plate. Saute mushrooms, onion, and garlic in the hot oil until onions are translucent, 5 to 7 minutes. Add shrimp, sea scallops, lobster meat, red bell pepper, and green bell pepper; cook and stir for 5 minutes. Pull meat off the bones of the chicken thighs, discarding bones and skin or using to make a stock. Stir chicken meat into seafood-vegetable mixture. Mix rice, chicken stock, peas, tomatoes, saffron threads, and salt into seafood-vegetable mixture; cook, stirring frequently, until liquid is absorbed. Reduce heat to low, cover pot, and simmer for 30 minutes. Nestle clams into rice mixture, cover pot, and cook until clams pop open, about 10 minutes more. Garnish paella with lemon wedges and cover pot. Remove pot from heat and let paella sit until flavors have blended, about 20 minutes.
Put gelatin mix into a large bowl. Pour boiling water over the gelatin and stir to dissolve powder completely. Let the mixture sit to thicken slightly, 5 to 10 minutes. Stir sugar into the gelatin mixture to dissolve; add oranges, pecans, cranberries and apples and stir. Refrigerate the gelatin mixture until set, at least 3 hours.
Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch. Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.
Preheat oven to 425 degrees F (220 degrees C). Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat. Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water. Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts. Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and brown sugar until smooth, then beat in the egg. Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture alternately with the milk. Finally, mix in the zucchini, walnuts, raisins and orange zest. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth. Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat. Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Preheat an oven to 350 degrees F (175 degrees C). Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Melt butter in a small skillet over medium-high heat. Saute the onion in butter until soft. Mash up the slice of luncheon meat with a fork, and add it to the skillet. Cook for 2 or 3 minutes, until browned. Pour the egg into the skillet so that it covers all of the meat and onion. Cook until firm, then flip to brown the other side. Place the egg and meat onto one slice of the bread and top with cheese and tomato if desired. Place the other piece of bread on top. Bread can also be toasted first.
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes. Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes. Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat. When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.
Heat picante sauce, water, taco seasoning, Worcestershire sauce, vinegar, sugar, lime juice, onion powder, and garlic powder in a small saucepan over low heat and simmer until fragrant, about 10 minutes.
Combine corn flour, paprika, monosodium glutamate, salt, garlic powder, dry mustard, celery salt, pepper, ginger, thyme, basil, and oregano in a jar. Secure lid; shake until well mixed.
Prepare spaghetti according to package directions; drain. In medium skillet, heat oil. Add Hillshire Farm Smoked Sausage and remaining ingredients, except spaghetti. Stir-fry until sausage is browned and vegetables are tender. Add spaghetti; toss to coat. Heat through. Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.
Combine the 1 cup butter, whipping cream and flour thoroughly. Chill for 1 hour. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface roll dough out to 1/8 inch thick. Cut into 1 1/2 inch rounds. Transfer rounds to a tray or waxed paper sprinkled heavily with white sugar, turning to coat both sides with sugar. Place sugar coated rounds on an ungreased cookie sheet. Prick in four places with a fork, forming a "prick box". Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes or until slightly puffed. Let cool then put the bottoms of two cookies together with the Creamy Butter Filling. To Make The Creamy Butter Filling: Blend 1/4 cup butter, confectioners' sugar, egg yolk and vanilla until smooth. If desired tint with food coloring.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan. In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs. Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern. Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.
Preheat oven to 375 degrees F (190 degrees C). Cut stems off beets and place whole on a baking sheet. Roast until fork tender, about 45 minutes. Allow to cool; peel and dice beets into large bite-sized pieces. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper. Toss diced avocado with 2 tablespoons olive oil in a separate bowl; season with salt. To serve, divide salad greens between serving plates. Top each serving with 1/4 of the beets and avocado. Sprinkle each serving with shelled pistachios, dried cherries, and shredded Parmesan cheese. Drizzle with remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season with salt and ground black pepper to taste.
Place the potatoes into the bottom of a slow cooker. Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine. Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool briefly. Combine 1/2 cup quinoa and cottage cheese in a bowl. Accessorize with banana, blueberries, chia seeds, and cinnamon. Mix up and serve.
Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal. Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.