HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer eggplant slices in a bowl, sprinkling salt onto each layer. Set aside for 30 minutes. Spread a layer of paper towel on a work surface; drain eggplant slices on paper towels. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl. Heat a skillet over medium-low heat; toast pine nuts, stirring occasionally, in the hot skillet until fragrant and lightly browned, 3 to 5 minutes. Stir toasted pine nuts, garlic, parsley, basil, oregano, and black pepper into tomato mixture using a fork. Spread a layer of eggplant in the bottom of the prepared baking dish; spoon 1/3 the tomato mixture atop eggplant layer. Sprinkle 1/3 the red onion, 1/3 the mozzarella, and 1/3 the Pecorino-Romano cheese over tomato layer. Repeat layering until all ingredients are used. Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.
Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels. Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl. Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil. Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.
Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely. Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm. Pour milk into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes. Sift in baking powder, baking soda, salt and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13 inch baking pans or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, until golden.
In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt. Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer. Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently. Cook pasta according to package directions. Remove from heat and drain well. Stir the pasta into the Meat Sauce mixture in the skillet. Serve topped with Parmesan.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, white sugar, brown sugar and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Using a wooden spoon, stir in the oats, cereal, jumbo chocolate chips and milk chocolate chips. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x6-inch baking dish with 1 teaspoon olive oil. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Bring another large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes. Cut kernels from the cobs and discard cobs. Heat 1 1/2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Saute zucchini ribbons with a pinch of salt and black pepper in hot oil until golden and cooked through, about 5 minutes. Heat remaining extra virgin olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour 1/3 of the marinara sauce into the onion mixture; bring to a simmer, reduce heat to low, stir in cream, and cook until sauce is slightly reduced, 5 to 10 minutes. Pour 1/3 of the marinara sauce into the bottom of the prepared baking dish. Place a layer of lasagna noodles over the marinara sauce, trimming noodles as necessary to fit the baking dish. Spread zucchini ribbons over the noodle layer and top with another layer of lasagna noodles. Spread ricotta cheese over the lasagna noodles and place another layer of noodles atop the cheese. Pour marinara-cream mixture over the noodles and top with corn kernels. Place a layer of lasagna noodles over the corn kernels and top noodles with spinach. Add a final layer of noodles and top noodles with remaining marinara sauce. Sprinkle mozzarella cheese and Parmigiano-Reggiano cheese over the top. Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking lasagna until cheese is browned and beginning to bubble, about 15 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low. Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl. Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Butter one 3 quart casserole dish and set aside. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside. Place bread cubes in prepared casserole dish. Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.
Preheat oven to 200 degrees F (95 degrees C). Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale. Spread kale onto baking sheets. Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
Stir cherry pie filling, pineapple, and gelatin mix into boiling water until gelatin is dissolved. Pour mixture into a glass baking dish. Refrigerate until set, at least 2 hours.
Cook bacon in a skillet over medium-high heat until crispy, about 3 minutes per side. Remove and let cool. Cook and stir chicken and teriyaki sauce in the same skillet until chicken no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool, about 15 minutes. Whisk blue cheese dressing with milk in a large bowl to a consistency that will toss well with the salad. Add bacon, teriyaki chicken, lettuce, tomatoes, and avocados. Toss thoroughly until salad is evenly mixed.
Place chocolate in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides, until melted and smooth, about 5 minutes. Scoop 1 1/2 teaspoon melted chocolate into 12 silicone or paper cupcake liners; spread evenly around the bottom and partway up the sides with a spoon. Chill until set, 10 to 15 minutes. Mix cookie butter and crushed cookies together in a small bowl to make filling. Drop teaspoonfuls of the filling over the chilled chocolate. Cover with remaining melted chocolate, smoothing the tops with a spoon. Chill until set, about 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Spray a medium skillet with cooking spray; warm over medium heat. Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes. Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top. Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.
Mix oyster sauce, soy sauce, and mirin together in a small bowl to make sauce. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add red onion; cook and stir until golden, about 1 minute. Transfer to a plate. Heat remaining 1 tablespoon oil in the same wok over high heat. Add steak; saute to desired doneness, 3 to 5 minutes. Transfer to a plate, reserving juices in the wok. Return onion to the wok. Stir in bok choy, tofu, and enoki mushrooms. Cook and stir until tofu is heated through and bok choy is wilted, about 3 minutes. Return steak to the wok. Stir in sauce, tossing to coat.
Mix pudding and peanut butter together in a bowl until smooth; add protein powder and stir. Fold in whipped topping until pie filling is combined. Pour filling into prepared pie crust. Freeze pie until firm, 8 hours to overnight. Thaw in the refrigerator for 2 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Mix the cream cheese, mustard, and honey in a small bowl. Spread cream cheese mixture over cut sides of 4 bagel halves. Top evenly with ham. Sandwich with the remaining bagel halves.
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down. Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers. Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple. Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.
Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine. Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap. Preheat oven to 350 degrees F (175 degrees C). Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined. Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish. Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture. Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.
To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside. Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing. Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.
Grease an 8-inch square baking pan and line with 2 pieces of parchment paper about 14 inches long; allow the ends of the paper to hang over the sides of the pan by several inches. Stir evaporated milk, light brown sugar, white sugar, unsalted butter, and salt in a heavy saucepan over medium heat until the mixture forms a thick, smooth syrup. Bring to a boil, reduce heat to medium-low, and cook until a candy thermometer inserted into the center of the boiling syrup without touching the bottom of the pan reads 238 degrees F (112 degrees C), 20 to 30 minutes. Stir often. Candy temperature will rise slowly at first, then more quickly as temperature increases; watch carefully. Remove saucepan from heat and stir in the Irish cream liqueur and vanilla extract until thoroughly combined. Scrape the mixture into the work bowl of a large stand mixer fitted with beaters; set the machine on low speed and mix in confectioners' sugar in 3 additions, allowing the sugar to blend in completely before adding the next addition. Scrape down the bowl frequently and mix fudge until completely smooth, about 2 minutes. Scrape fudge into the prepared baking pan and place on a level surface to cool and set up, 3 to 5 hours. Use the parchment paper ends as handles to lift the fudge out of the baking pan before slicing into cubes for serving.
In a medium skillet over medium heat, warm oil and saute onions and garlic until caramelized; set aside. In a large skillet over medium heat, cook ground beef until almost browned. Add onions and garlic and cook for 3 minutes. In a large pot over medium heat, combine tomato sauce and stewed tomatoes; bring to a boil and then reduce heat. Simmer sauce for 15 minutes. Stir pepperoni, ground beef mixture and green peppers into sauce; cover and simmer for 30 minutes. Stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and Italian seasoning. Simmer for 10 minutes and serve.
Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil and immerse spinach in the boiling water until dark green and softened, about 2 minutes. Drain and squeeze out excess moisture. Cook sausage in a skillet over medium heat until browned and crumbly, about 10 minutes, stirring often. Drain excess grease. Combine spinach and sausage in a bowl. Mix cottage cheese and 8 ounces of mozzarella cheese into sausage and spinach, stirring until filling is thoroughly combined. Use your fingers to stuff uncooked manicotti shells with stuffing. Lay stuffed manicotti into a baking dish, side by side, and pour both jars of sauce over manicotti. Bake in the preheated oven until manicotti are tender but still slightly firm to the bite and the filling is hot, 1 hour to 1 hour and 15 minutes. Sprinkle remaining 4 ounces of mozzarella cheese over the dish, let the cheese melt, and serve.
Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach. Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans with cooking spray. Stir cream-style corn, corn kernels, sour cream, cornbread mix, butter, and Cheddar cheese together in a large bowl. Divide between the pans and smooth out the tops. Bake in the preheated oven until tops are browned, about 45 minutes. Allow to cool for a few minutes before serving.
Spread each tortilla evenly with cream cheese. Arrange lettuce evenly over cream cheese to within 1 inch of top edge. Top with single layer of bell pepper strips. Evenly layer turkey slices over bell pepper. Sprinkle with scallions and avocado. Starting with bottom edge, tightly roll up each tortilla. To serve, trim off uneven ends of rolls. Cut rolls into 1-inch slices; arrange on serving platter. Garnish with thinly sliced radishes.
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
In a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes. Let stand for 15 to 20 minutes to set up. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Roll the dough into very small balls, about 1/2 inch. Place onto the prepared cookie sheet, 2 inches apart and smash down flat. 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. Melt chocolate chips in a microwave oven or in a bowl over a pan of simmering water. Stir in the peppermint oil. Dip the cookies into the chocolate, or spread it on. set on parchment lined sheets and chill to set.
Preheat grill for high heat. In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill. Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.
Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners. Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes. Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute. Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full. Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.