HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to middle position. Heat oven to 300 degrees. In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside. Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes. Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.
Preheat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in applesauce, egg whites and molasses. Add cereal. Stir until moistened. Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan cool on wire rack 10 minutes. Serve warm or cool completely.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter in the pot. Meanwhile, season chicken with garlic powder, salt, pepper, and paprika. Quickly brown each chicken breast in the pot, rotating until browned on all sides, 5 to 7 minutes. Add onions and cook 5 minutes. Add broth, radishes, and garlic. Change pressure cooker setting to Manual and cook chicken until no longer pink in the center and juices run clear, about 15 minutes.
Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain. Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes. Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat. Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired. Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Heat oil in a large skillet over medium-high heat. Saute potato and onion in hot oil until onion is translucent, about 5 minutes. Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Season beef mixture with 2 1/2 tablespoons curry powder, garlic, ginger, salt, and pepper. Pour chicken stock over the beef mixture; add peas and stir. Bring mixture to a simmer and cook until the stock is nearly evaporated and the potatoes are tender, 4 to 5 minutes. Moisten edges of each pie crust triangle with wet fingers. Spoon about 1/3 cup of the beef mixture into the middle of each dough piece. Fold dough over the filling into a triangle; crimp edges together with a fork to seal beef inside the triangle. Arrange samosas onto the prepared baking sheet. Beat egg with turmeric and 1/4 teaspoon curry powder in a bowl; brush over the samosas. Bake samosas in preheated oven until golden brown, about 20 minutes.
Whisk maple syrup, balsamic syrup, garlic powder, cayenne pepper, white pepper, nutmeg, and chipotle pepper together in a small bowl until rub is smooth. Coat chicken on all sides with rub. Heat olive oil in a large skillet over medium-high heat. Cook chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. Roll out thinly enough to make about twelve 4 inch squares. Meanwhile, bring a large pot of slightly salted water to a boil. In a medium bowl, combine cheese, 2 eggs and salt. Mix together and fill dough squares with cottage cheese mixture. Pinch sides together to seal and drop in boiling water. Cook for about 8 to 10 minutes or until the squares rise to the water's surface.
Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat. Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine. Preheat the oven to 375 degrees F (190 degrees C). Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish. Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.
Preheat oven to 375 degrees F (190 degrees C). 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. In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce. In a medium bowl, stir together ricotta, Romano, egg, basil and garlic. Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella. Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.
Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate. Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight. Preheat oven to 375 degrees F (190 degrees C). Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade. Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.
Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth. Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours. Melt remaining 4 ounces of chocolate in a double boiler until just fluid. Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate. In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote. If you are very artistic, birds, or a floral motif along the edges complete the effect.
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 and reserve. Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
 Watch Now Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
 Watch Now Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla. Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.
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Preheat oven to 400 degrees F (200 degrees C). Place onions cut side down on baking sheet. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelized, about 30 minutes longer. Set aside to cool. Place onions in food processor, add remaining oil, broth and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled. In a large salad bowl, combine greens, 1/2 cup walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours. Preheat the oil in a large pot to 375 degrees F (190 degrees C). Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.
Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta. Preheat oven to 400 degrees F (200 degrees C). Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool. Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined. Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts. Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam. Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes. Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
Combine the sour cream, orange juice concentrate, green onion, sesame oil, honey, salt, and pepper in a blender; blend until smooth, about 2 minutes.
Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Cream butter and sugar. Add eggs and beat until creamy. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes. Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.
In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl. In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes. Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente. Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.
Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper. Add rice and boiling white stock. Serve.
Prepare pasta following package instructions. Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned. Add garlic, tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces. Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.
Place chicken breasts between 2 sheets of waxed paper. Pound lightly with the smooth side of a meat mallet. Cut a pocket into each chicken breast. Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto. Preheat oven to 450 degrees F (230 degrees C). Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl. Dip stuffed chicken into eggs. Dredge in bread crumbs until coated. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side. Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken; drizzle remaining 1 tablespoon olive oil on top. Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes. Cook and stir 2 garlic cloves in the same skillet used to brown chicken for 1 to 2 minutes. Add mushrooms; cook and stir until browned, about 5 minutes. Pour in Marsala wine; simmer until reduced by half, about 5 minutes. Stir in chicken stock. Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Preheat oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet. Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together. Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate 4 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet parchment paper. Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet. Bake in the preheated oven until golden around the edges, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Bake cake for filling according to package directions. Let cool. Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake. In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly. Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.
To make Pastry: Combine flour, sugar, baking powder and salt in a large mixing bowl. Add the butter, eggs, vanilla and milk. Stir into a smooth dough. Remove dough from bowl and shape into a circle. Cut into 4 equal pieces, wrap in plastic and chill. To make the Filling: Use the zest and juice of the orange and place in large bowl. Mix in figs, raisins and nuts. Process in food processor until evenly chopped. Stir in honey, rum and cinnamon, and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Remove dough from refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface. Brush top inch of each with cold water. About 1/3 of the way up from the bottom of the dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of the dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on cookie sheets. Repeat with remaining sections of dough. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.
With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried. Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often. In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops. Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
In blender, place ingredients. Cover; blend on high speed about 10 seconds or until smooth. Pour into 2 glasses. Serve immediately.
Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking pan with cooking spray. Mix cookie mix, butter, and egg together in a large bowl until well blended. Stir in chopped candy bars. Press dough into the bottom of the prepared pan. Bake in the preheated oven until light golden brown, 15 to 18 minutes. Let crust cool completely, about 1 hour. Combine whipped topping and frosting in a large bowl until well blended. Reserve 1/4 cup chopped cookies; gently stir remaining cookies into frosting mixture until well combined. Spread over the cooled crust. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Cut into 6 rows and 6 columns for 36 bars.