HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pot over medium-high heat. Saute onion and garlic until softened and translucent, about 5 minutes. Add turkey; cook and stir until browned, about 6 minutes. Add chili powder, cumin, coriander, cayenne pepper, and garlic salt. Cook until fragrant, about 1 minute. Add kidney beans, black beans, diced tomatoes, broth, tomato puree, and green chiles. Bring to a boil. Reduce heat to low; simmer until flavors blend, about 30 minutes. Top chili with cilantro.
Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender. Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more. Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds. Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick. Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Preheat oven to 325 degrees F (165 degrees C). Place the chicken breasts in a 9x13 inch baking dish. On top of each breast place a large spoonful of soup and a slice of cheese. Crush the stuffing mix and sprinkle on top of the cheese, then drizzle with the melted butter or margarine. Bake in the preheated oven for 45 minutes to 1 hour (don't overcook the chicken!). Let cool and serve.
In a medium bowl, combine the avocados, apple and raisins. Drizzle with honey, and sprinkle with sunflower seeds.
Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Put frozen peas into a large colander. Drain rotini over the peas. Fill the now-empty pot with cold water. Plunge pasta and peas into the cold water to chill completely; drain. Mix imitation crabmeat, Swiss cheese, and parmesan cheese in a large bowl; add pasta mixture and toss to mix. Pour dressing over the salad and toss to lightly coat.
Preheat oven to 375 degrees F (190 degrees C). Grease 10 X 15 inch jelly roll pan. Place a 22 inch length of waxed paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the waxed paper. In a medium bowl, combine flour, baking powder and salt, set aside. In a large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan. Bake 10 - 15 minutes, or just until a toothpick inserted in the center comes out clean. Holding ends of waxed paper, lift cookie base out of pan and place on rack. Cool. To prepare Glaze: In a large bowl, whisk together powered sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency. Line a large baking sheet with waxed paper. Place coconut on a large plate. Cut cookie base in 48 (1 1/4 X 2 1/2 inch) strips. Use a fork to spear cookie rectangles; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped cookie on plate of coconut; use 2 forks to turn cookie so that all sides are coated. Place on prepared baking sheet and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. Refrigerate dough until chilled, about 30 minutes. Stir extra confectioners' sugar into dough if too moist. Spread a large sheet of waxed paper on the counter. Sprinkle with confectioners' sugar. Dust rolling pin with confectioners' sugar. Roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle. Spoon peanut butter into a microwave-safe bowl. Heat in microwave on High until slightly softened, 20 to 30 seconds. Spread softened peanut butter onto dough. Roll dough, starting from long end, into a jelly roll shape. Wrap the roll in waxed paper and refrigerate until firm, about 2 hours. Slice into 1/4-inch slices.
Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
Season pork with pepper and salt. Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot. Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours. Preheat oven to 450 degrees F (230 degrees C). Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed. Bake in preheated oven until pork is browned, about 15 minutes. Stir pork. Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Add ingredients according to bread machine's manufacturer's directions. Use the whole wheat and light crust settings.
Preheat an outdoor grill for medium heat and lightly oil the grate. Toss corn kernels with 1/2 cup vegetable oil in a skillet. Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives. Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with nonstick cooking spray. Melt chocolate and butter in bowl over simmering water. Remove from heat and stir until smooth. Sift together the flour, baking powder and salt, set aside. In a medium bowl, stir together the sugar, vanilla and eggs. Add the chocolate mixture and stir until well blended. Then add the dry ingredients, mix well. Finally stir in the nuts and 3/4 cup of the chips. Spread the batter evenly into the prepared pan. Sprinkle remaining chips evenly over the top. Bake for 20-25 minutes, until firm and white chips are lightly colored. Cut into bars when cool.
Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat. Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.
Blend yogurt, blueberries, and honey together in a blender until smooth; pour into ice pop molds or small plastic cups with wooden sticks added at the end. Freeze until pops are solid, about 4 hours.
Preheat oven to 375 degrees F (190 degrees C). Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.
Preheat oven to 350 degrees F (175 degrees C). Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside. Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops. Bake in preheated oven 30 minutes.
Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool. In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.
Place the butter or margarine, potatoes, onion and celery in a large pot over high heat. Add water to cover and cook for 20 minutes, or until potatoes are tender. Puree the cooked potato mixture in small batches in a blender or food processor. Return the pureed mixture to the pot over medium heat. Add the kielbasa, ranch dip mix and half-and-half. Stir well and season with salt and pepper to taste. Allow soup to heat through, but do not boil.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in mayonnaise, Dijon mustard, Parmesan cheese, oregano, and pepper sauce; season with salt and pepper. Arrange egg whites cut-side up on a serving platter. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag, and pipe filling into egg white halves. Sprinkle deviled eggs with Cheddar cheese and paprika.
Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up. Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork. Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand. Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir. Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes. Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat. Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.
Combine mayonnaise, anchovy oil, lemon juice, rosemary, and harissa in a bowl. Let stand about 5 minutes to blend flavors before serving.
Beat confectioners' sugar and margarine together in a bowl using an electric mixer until smooth and creamy. Add vanilla extract and beat until smooth. Whisk 2 1/2 cups flour, cornstarch, baking powder, and baking soda together in a separate bowl. Beat flour mixture into creamed butter mixture on medium-low speed just until dough is combined. Separate dough into 2 balls and refrigerate for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Dust dough with flour and roll into 1/4-inch thick pieces on a work surface. Cut cookies into desired shapes using cookie cutters and arrange on a baking sheet. Bake in the preheated oven until cookies are just beginning to turn brown, 10 to 14 minutes. Let cookies rest on baking sheet, 5 to 10 minutes; transfer to a wire rack to cool.
Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight. The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up. Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center. Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes. Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom. Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
Preheat oven to 375 degrees F (190 degrees C). Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning. Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away grease with paper towels. Return to oven and bake until crisp, 2 to 4 additional minutes. Drain on paper towels. Store cooled chips in an airtight container.
Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt. Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.
Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees). Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels. Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan. Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans. Bake for 25 to 30 minutes, or until done. Cool on a wire rack. Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.
Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium-high heat. Place lima beans in skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours. Strain and cool the stock, uncovered. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack. Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.
Blend soy milk, yogurt, green tea powder, and ice in a blender on high until ice is entirely crushed, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish. Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables. Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish. Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down. Bake in the preheated oven until crackers are lightly browned, about 20 minutes.
In a large bowl combine the orange drink mix, condensed milk, and cream cheese. Beat on high speed with an electric mixer until well combined. Pour mixture into the graham cracker crust and chill for 1 hour or until firm. Garnish with whipped topping and mandarin orange segments.
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Preheat oven to 275 degrees F (135 degrees C). Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Spread onion and bell pepper in the prepared baking sheet and spray with cooking spray. Bake in the preheated oven until golden, about 15 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir garlic and ginger in the hot oil until garlic begins to brown slightly, 2 to 3 minutes. Add pears to garlic mixture and cook until pears are evenly coated in oil, about 1 minute. Reduce heat to medium-low and pour 1 tablespoon ponzu over pears; cook until pears begin to brown, 5 to 10 minutes. Add more garlic and ginger if desired. Mix remaining 3 tablespoons olive oil and 3 tablespoons ponzu in a small saucepan; bring to a boil. Add garlic and ginger if desired. Remove saucepan from heat and cool. Combine greens, cucumber, onion, bell pepper, and pears in a bowl; drizzle with ponzu-olive oil mixture. Toss salad to evenly coat.
Heat a skillet over medium-high heat. Crumble sausage into skillet; add the onions and cilantro. Cook and stir until evenly browned, 6 to 8 minutes. Add diced tomatoes and crushed red peppers to the chorizo mixture, stirring until heated throughout. Heat olive oil in a separate skillet over medium-high heat. Add squash noodles; cook and stir 2 minutes. Add garlic and cook 2 to 3 more minutes. Transfer squash noodles to plates and top with the chorizo mixture.