HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl. Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes. Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes. Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners. Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full. Bake in preheated oven until tops are golden, about 20 minutes.
Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing. Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated. Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets. Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.
Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan. When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet. Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Preheat oven to 350 degrees. Cook artichokes according to package directions; chop roughly. Set aside. In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth. Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan. Bake for 30 minutes. If top hasn't browned, put under broiler. Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
Place brisket on a work surface and pound firmly with the textured side of a meat mallet to break down the fibers. Place brisket, onion, lemon zest, cloves and bay leaf in a bowl. Mix vinegar and water and pour over brisket. Cover and refrigerate for 3 days, turning in the marinade daily. Remove brisket from marinade, reserving marinade. Wrap brisket in overlapping bacon strips to cover completely; season with salt and pepper. Heat a large skillet over medium heat; cook wrapped brisket until bacon is browned, about 5 minutes per side. Pour marinade into pan to cover half of the brisket; sprinkle carrot and parsley on top. Cover skillet and reduce heat to low. Cook brisket, turning occasionally and adding beef stock as liquid evaporates, until very tender, 2 to 3 hours. Slice brisket and arrange on a warm serving platter.
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.
Heat oil in a skillet over medium heat. Add red bell pepper and onion; cook and stir until small brown spots begin to appear on the vegetables, about 6 minutes. Heat a separate skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, about 5 minutes. Stir in half the black pepper and half the roasted garlic until well mixed. Pour both cans of soup into a 2-quart pot over medium-high heat. Stir occasionally until it starts to bubble, about 5 minutes. Reduce heat to low. Add the cooked vegetables and turkey; add the remaining black pepper and garlic. Stir thoroughly.
Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, allspice, dill, nutmeg and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool. Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into four equal portions, and pat into balls. Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet. Bake for 20 minutes in the preheated oven, until golden brown.
In a large skillet, heat the olive oil over medium heat then add the shrimp and cook on both sides until opaque, about five minutes. Add the arugula and tomatoes, season with salt and pepper, and cook for one minute. Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute, then combine with the shrimp and top with cheese. Serve and enjoy.
Preheat oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a skillet over medium; cook and stir garlic until fragrant, about 1 minute. Place potatoes in a microwave-safe bowl; add 1 tablespoon olive oil and toss to coat. Heat in the microwave until potatoes are tender enough to easily poke with a fork, about 6 minutes. Cool until easily handled. Slice potatoes in half and scoop filling into a bowl. Set potato skins aside. Mash garlic, potato filling, Gouda cheese, onion powder, salt, and pepper together in a bowl. Fill potato skins with potato mixture and sandwich the potato halves together. Wrap a bacon slice around each filled potato and place on a baking sheet. Bake in the preheated oven until bacon is cooked and crisp, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan. Stir and coat blueberries with 2 tablespoons cake flour in a bowl. Mix coated blueberries, oats, pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt in a bowl. Beat white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce together in a large bowl until light and fluffy. Add eggs, one at a time; beat after each addition. Add vanilla extract and mashed banana; beat lightly until well blended. Stir blueberry-flour mixture into yogurt mixture until just moistened. Spoon batter into prepared pan. Cut butter into 1/4 cup brown sugar in a small bowl until crumbly; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool in the pan for 15 minutes; remove from pan and cool on wire rack for 1 hour.
Mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into 4 patties. Heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. Fry patties in oil mixture until browned and heated through, about 7 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan. Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool. Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan. Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
Layer ingredients in order given in a quart ''wide mouth'' canning jar. Mix the flour together with the baking powder. Press each layer firmly in place, it will be a tight fit. Attach directions to jar:<BR> <BR> Trail Mix Cookies <BR> 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.<BR> 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten and 1 teaspoon vanilla. <BR> 3. Mix until completely blended. You will need to finish mixing with your hands.<BR> 4. Shape into walnut sized balls and place 2 inches apart on a sprayed cookie sheets.<BR> 5. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter. Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage. Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish. Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices. Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes. Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, sour cream, milk, butter, flour, salt, and black pepper in a bowl until thoroughly combined; gently stir imitation crabmeat and Swiss cheese into the egg mixture. Spread the filling into the pie crust. Bake quiche in the preheated oven until a knife inserted into the filling comes out clean, 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, cinnamon, and baking soda together in a bowl. Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan. Bake in the preheated oven until golden brown, 27 to 35 minutes.
In a blender, combine the tomatoes, onion, celery and horseradish root. Cover, and blend until pureed. Add the vodka, ketchup, Worcestershire sauce, hot sauce, salt and pepper. Cover, and blend briefly to mix. Transfer to a container, and refrigerate until using.
Mix black beans, egg, red bell pepper, cilantro, chili powder, cumin, garlic powder, and hot sauce in a large bowl with your hands until evenly mixed. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight. Divide mixture into 1/3 cup portions; shape into 3-inch burgers. Spread cornmeal into the bottom of a shallow dish. Press the burgers into the cornmeal to coat both sides. Heat olive oil in a large skillet over medium-high heat. Cook burgers in hot oil until the center is hot, about 8 minutes per side.
Rinse beans in cold water, drain well. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
Stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. Add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.
Preheat an outdoor grill for medium-high heat. Place butter, oil, cheese, and parsley into a blender. Cover, and puree until smooth. Season with salt and pepper to taste. Butterfly the shrimp leaving the shell on. Starting at the head, cut almost all the way through the flesh, down the center of the shrimp's back and to the tail. Open the two sides and spread them out like an open book. Dip the shrimp into the butter mixture, or if the mixture is too thick rub it onto the shrimp. Place the shrimp shell side down on the preheated grill. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 to 3 minutes per side.
Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking dish. Combine 1/2 cup sugar, cornstarch, and cinnamon in a large saucepan; stir in water until mixture is smooth. Add cherries and butter to sugar mixture and bring to a boil; cook and stir until cherry mixture is thickened, about 2 minutes. Pour cherry filling into the prepared baking dish. Mix flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening using a pastry blender until mixture resembles coarse crumbs. Stir milk into flour mixture until topping is just moistened. Drop topping by spoonfuls over cherry filling; sprinkle remaining 2 tablespoons sugar over topping. Bake in the preheated oven until topping is golden brown, 30 to 35 minutes.
Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish. Bake in the preheated oven 20 to 25 minutes, or until lightly browned.
Blend confectioners' sugar and cream cheese together in a bowl using an electric mixer. Add pumpkin, pumpkin pie spice, vanilla extract, and ground ginger; beat until smooth.
Place banana, spinach, water, pineapple, whole almonds, celery, vanilla extract, and spirulina in a large high-speed blender. Blend until smooth, stopping to scrape the jar as necessary. Taste and stir in maple syrup. Pour mixture into a bowl. Garnish with blackberries, strawberries, cacao nibs, sliced almonds, coconut flakes, and bee pollen. Serve immediately.
Place ice cubes in a blender; add soy milk, peanut butter, carob powder, and agave nectar. Blend mixture until smooth and thicken.
Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper. Puree carrot soup with an immersion blender until smooth. Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges. Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Mash potatoes and bread cubes together in a large bowl. Mix in egg, salt, cayenne, jalapeno, and cilantro. Shape potato mixture into patties and coat with bread crumbs. Heat oil in a large tall-sided skillet until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm.
Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain. Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes. Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat and cook zucchini and squash until tender, 5 to 10 minutes. Season with salt and pepper. Melt butter in a separate skillet over medium heat. Add shrimp and garlic; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes per side. Add green onions and seafood seasoning and stir to combine. Remove from heat. Scoop half of zucchini-squash mixture into a 9x13-inch baking dish using a slotted spoon. Add shrimp and skillet drippings. Sprinkle 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, and 1/2 cup habanero pepper cheese on top. Add the remaining zucchini and squash mixture and top with remaining cheeses. Bake in the preheated oven until gooey and bubbly, about 30 minutes.
Spray a 9x13-inch casserole dish with cooking spray. Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish. Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered. Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.
Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours. Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine sugar, brown sugar, and butter in a bowl and beat using an electric blender until fluffy. Crack the egg into a cup, add maple syrup, and lightly beat with a fork. Add to sugar-butter mixture and beat to combine. Sift flour, allspice, and cinnamon together in a bowl. Gradually add to sugar-butter mixture, 2 tablespoons at a time, beating dough well between each addition until all ingredients are combined. Take about 1 tablespoon of dough, roll it into a ball using your hands, and place onto the prepared baking sheet. Press down lightly with the palm of your hand to flatten slightly Repeat with remaining dough, leaving space between cookies. Bake in the preheated oven until slightly golden, 8 to 10 minutes. They may look slightly undercooked when done but don't leave them in too long, so you don't end up with a hard cookie. Transfer to a wire rack to cool completely, about 30 minutes. Sift confectioners' sugar into a clean, dry bowl. Add maple syrup and mix together with a metal spoon. Thin out icing with a couple of drops of warm water until desired thickness is reached. Drizzle or spread over cooled cookies.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, beat eggs, sugar, salt, melted butter and corn syrup. add the cinnamon, nutmeg and cloves. Stir in nuts and raisins. Pour into 9 inch pastry. Bake in the preheated oven for 40 to 50 minutes, or until set, and pastry is golden brown. Serve cool or slightly warmed.
Place the block of feta cheese in the center of a large dinner plate. Drizzle honey over the top. Sprinkle with cracked black pepper. Serve with crackers.
In a medium bowl, beat the egg. Mix in the water. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool. In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours. Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.
In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese. Spread the cream cheese mixture on the tortillas. Roll the tortillas and refrigerate about 4 hours before slicing into 1 inch long pieces.