HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat. Add the luncheon meat, and cook until it browns along the edges, about 5 minutes. Pour in the corn and peas, and bring to a simmer. Reduce heat to medium-low, and simmer 5 to 10 minutes until the flavors are well incorporated, stirring occasionally.
Combine blueberries, water, honey, lemon zest, and salt in a saucepan over medium heat. Cover; bring to a simmer. Remove lid; simmer until liquids combine, about 15 minutes. Remove from heat; cool for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain. Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool. Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish. Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes. Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.
Preheat an outdoor grill for high heat, and lightly oil grate. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.
Sift together flour, baking soda and salt. Set aside. Cream butter or margarine with white and brown sugars. Blend and beat well. Add eggs and water. Stir in vanilla. Add dry ingredients and mix thoroughly. Cover and refrigerate for 2 hours. Preheat oven to 375 degrees F (190 degrees C). Enclose 1 chocolate mint wafer in 1 tablespoon of chilled dough. Bake on greased cookie sheet for 10-12 minutes.
Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels. Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels. Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through. To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl. Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture. Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven. Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper. Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well. Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Preheat oven to 375 degrees F. Cook turkey, Green Giant(R) Riced Cauliflower & Sweet Potato, onion, garlic and salt in a large nonstick skillet over medium-high heat 10 minutes, stirring occasionally, until turkey is no longer pink and vegetables are tender. Stir in 1 cup mozzarella, 1 cup sauce, Parmesan cheese and Italian seasoning. Arrange pepper halves in 3-quart baking dish. Evenly fill peppers with turkey mixture. Top each pepper with remaining sauce. Cover and bake 25 minutes or until hot. Remove cover, sprinkle with remaining mozzarella and bake 5 minutes or until cheese is melted.
In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish. Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese. Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender. Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes. Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.
In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand. Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract. Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes.
In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.
Bring a large pot of water to a boil. Add sweet potatoes, and cook for about 5 minutes, or until tender. Drain, and set aside. While the sweet potatoes are boiling, heat 1 tablespoon oil in a large skillet over medium-high heat. Saute the onion and green pepper with until tender. Season with cumin, salt, and pepper. In a large bowl, toss together the sweet potatoes, onion mixture, and turkey. Heat remaining oil in a large skillet over medium heat. Place the sweet potato mixture in the skillet, flatten with a large spoon or spatula, and cook until the bottom is crisp. Carefully turn and cook the other side until crisp. Serve warm.
Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired. Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes. Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches. Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham. Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.
Preheat oven to 375 degrees F (190 degrees C). Spread cherry pie filling in a 9x12-inch glass dish. Pour cake mix into a large bowl. Stir in butter slowly until mixture is crumbly. Sprinkle crumbly mixture over cherry pie filling. Bake in the preheated oven until top is golden, 30 to 32 minutes.
Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes. Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.
Heat 2 teaspoons vegetable oil in a large skillet. Cook and stir onion over medium heat until onions begin to brown. Combine tuna, sour cream, cream cheese, mozzarella cheese, olives, dill, garlic powder, and cooked onion in a large bowl. Beat eggs with milk in a large bowl. Heat 2 teaspoons of oil in the skillet used to cook the onions. Pour the egg mixture into the hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon tuna mixture onto one half of the eggs; fold the untopped half over the filling. Cover pan, and remove from heat. Allow omelet to rest in covered pan until the cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain. In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 2 minutes. Remove from heat. Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight. Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes. Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.
Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts, onion, mushrooms and potatoes in a lightly greased 9x13 inch baking dish and cover all with sauce. Cover dish and bake for 1 hour.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely. Remove cinnamon stick and star anise. Chill until ready to serve.
Combine cassava flour, protein powder, coconut flour, and arrowroot flour; mix well. Combine banana, coconut milk, orange juice, and water in a blender; blend until smooth. Pour over flour mixture; add maple syrup and mix well. Add apple cider vinegar and baking soda; mix until batter is well combined. Preheat a waffle iron according to manufacturer's instructions. Pour in 1/2 the batter; cook until golden brown and the iron stops steaming, about 5 minutes. Top each waffle with papaya, figs, shredded coconut, and shaved chocolate.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat the butter in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the corn, lime zest, and lime juice. Season with cayenne pepper, salt, and pepper. Continue cooking until corn is warmed through and tender. Toss pasta with the corn mixture and Cheddar cheese. Serve hot, or cover and refrigerate and serve as a cold salad.
Whisk confectioners' sweetener, cocoa powder, glucomannon, and salt together in a large microwave-safe bowl or measuring cup; pudding will bubble up during cooking. Combine cream, water, and vanilla extract in a separate bowl. Whisk gradually into the cocoa mixture until no dry spots remain. Add chocolate pieces. Microwave the pudding on high for 1 minute. Whisk briskly and continue cooking, whisking every 40 seconds, until bubbling and chocolate is melted, about 3 minutes. Pour into seven 4-ounce ramekins or serving dishes. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 30 minutes.
Heat the oil in a large saucepan over medium heat; stir in the curry and cook 1 minute. Add the onion and garlic; cook 8 to 10 minutes, or until the onion becomes transparent. Stir in the peaches, including their syrup, with the tomatoes, ginger, cream, broth, salt, and pepper. Simmer over low heat for 45 minutes. Serve hot, topped with shrimp and lettuce.
Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process. Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes. Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.
Preheat oven to 450 degrees. Pour sauce into a small saucepan; cover and heat over low until just warm. In a large skillet over medium-high heat, saute olive oil with garlic, peppers, and onion until vegetables soften, about 3 to 5 minutes; remove vegetables from pan. Add roast beef to skillet. Saute over medium-high heat until heated through, 2 to 3 minutes. To assemble sandwiches, open each hoagie bun lengthwise and divide roast beef slices among the rolls. Top with vegetables, about 1/4 cup of Ragu(R) Old World Style(R) Traditional Sauce, and one slice of provolone cheese. (Heat remainder of sauce for dipping, if desired.) Place hoagies on a baking sheet and bake for about 3 to 5 minutes until cheese is melted. Serve hot and enjoy!
In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.) Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick. Bring 2 quarts of salted water to a boil in a large soup kettle. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put). Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions. Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown. Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Preheat oven to 350 degrees F (175 degrees C). Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper. Bake in the preheated oven until hot and slightly tender, about 10 minutes. Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper. Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese. Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.
Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in ground beef and sausage; cook until browned and crumbly, 5 to 7 minutes. Transfer mixture to a slow cooker. Stir diced tomatoes, tomato paste, zucchini, carrots, red bell peppers, celery, green chile pepper, chili powder, broth powder, Worcestershire sauce, oregano, hot sauce, paprika, cumin, basil, salt, black pepper, and cayenne pepper into the slow cooker. Cook on Low until vegetables are tender, 6 to 8 hours.
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside. Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Layer the strawberries and blueberries in 6 individual serving dishes. Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.
Place the sazon seasoning, black pepper and garlic powder into a large resealable plastic zipper bag, pour in the beer, and seal the bag. Smush the bag around with your fingers for a few seconds to mix the beer with the seasonings, and place the chicken thighs into the marinade. Reseal the bag, squeezing as much air out as possible, and refrigerate at least 6 hours or overnight. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken from marinade, and reserve marinade. Grill chicken until no longer pink inside, the juices run clear, and the chicken has good grill marks, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Pour the reserved marinade into a saucepan over medium-high heat, bring to a boil, and cook until the marinade is reduced by half, about 10 minutes. Mix in the barbecue sauce, and slather over chicken to serve.