HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly. Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.
Cook the ground beef with the garlic and mushrooms in a large skillet over high heat until no pink remains, about 10 minutes; do not drain. Add the flour and continue to cook for five minutes. Pour in the Marsala wine, sherry, and water. Stir and bring to a boil; reduce heat to low and simmer covered for 10 minutes. Serve over the pasta of your choice.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan. Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl. Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries. Place phyllo dough sheets between dampened towels to keep moist. Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left. Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter. Bake in the preheated oven until golden brown, about 1 hour. Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes. Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.
Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in the pineapple and whipped topping. Cover and refrigerate overnight.
Cook the penne according to the package directions. In a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the shallot and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes. Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat. Add the drained pasta and toss, garnish with parmesan cheese.
Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.
Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.
Whisk olive oil, soy sauce, coriander, Worcestershire sauce, garlic, and red pepper flakes together in a bowl.
Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)) with cooking spray; dust lightly with flour. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
Cook broccoli florets and rotini according to package directions. Set aside. Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken. Heat 1 tablespoon olive oil in large skillet over medium high heat. Cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees F). Remove chicken from skillet; cut into cubes and keep warm. Wipe out skillet and return it to stove. Stir together Ragu(R) Classic Alfredo sauce, lemon zest, and lemon juice in skillet. Heat over medium-low heat until warmed through, stirring occasionally. Add pasta, broccoli, and chicken to skillet, and stir to combine. Cook until heated through. Serve with grated Parmesan cheese, if desired.
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Roll out smoked salmon slices and spread with a layer of cream cheese. Roll up smoked salmon and cut into thin slices. Place one or two salmon slices on each cracker.
Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes. Stir cornstarch into cold water and set aside. Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in taco seasoning mix. Remove from heat and let stand until beef mixture is cool. Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.
Combine water, soy sauce, brown sugar, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes. Bring remaining marinade to a boil and serve alongside cooked salmon.
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan. Spread mixed nuts onto a baking sheet. Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 12 minutes. Let cool. Mix brown sugar, flaxseed oil, and butter together in a bowl until creamy. Add eggs, 1 at a time, whisking well after each addition. Stir in vanilla extract. Add 2/3 cup toasted nuts, almond flour, cocoa powder, all-purpose flour, dark chocolate, and baking powder; mix batter well. Pour batter into the prepared baking pan. Sprinkle remaining 1/3 cup toasted nuts on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low. Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.
In a medium saucepan over medium heat, combine half-and-half and milk. Heat through, then reduce heat to low and stir in egg yolks and and cheese, a little at a time, until well incorporated. Simmer 5 to 10 minutes, until thick, stirring occasionally. Stir in salt and pepper to taste and toss with hot pasta.
Put pork tenderloin into slow cooker. Pour picante sauce over the pork; add green chiles, chipotle peppers in adobo sauce, and lime juice. Cover and cook on High until the pork is tender enough to be shredded easily with 2 forks, about 5 hours. Remove pork to a cutting board, shred, and return to sauce. Continue cooking on Low another 3 to 4 hours.
Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes. Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes. Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan. Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth. Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each. Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.
Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey. Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.
Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat. Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and portobello mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until tender, about 6 minutes. Once the broccoli rabe has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours. Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter. Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.
Line one 9x13 inch pan with aluminum foil sprayed with non-stick spray. In a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt. Microwave on high for 2 minutes. Remove, stir, and heat on high for 1 to 2 minutes longer. Remove and stir until all chips are melted. Add vanilla and mix well; pour into prepared pan. Chill in refrigerator overnight, or until set. Remove foil, slice and serve.
Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.
Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water. Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl. Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside. Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside. Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.
In a small sauce pan add in: marmalade, orange juice and water. Simmer until blended and reduced about 50%. It should be like syrup. Add chicken, orange slices and peas until all are hot. Serve over rice. If desired, sprinkle with slivered almonds.
In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside. Cook pasta in a large pot of boiling water until al dente. Drain, and set aside. Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken. Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil. Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds. Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C). Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper. Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil. Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.
Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside. In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes. While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap(R) Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate. Open the grill and lightly oil the foil. Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.
Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight. Preheat an oven to 325 degrees F (165 degrees C). Remove and discard the plastic wrap. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved. Heat oil in a skillet over high heat. Add chicken; cook until skin is golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more. Pour in remaining sauce; cook until chicken is no longer pink at the bone and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Top with green onions.