HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.
In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter. Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes. To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked. Sprinkle with cardamom before serving.
Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce. Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours. Remove chops to a plate, scraping any excess marinade back into the baking dish. Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest. Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet. Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C). Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Whisk vanilla ice cream, milk, rum, coffee liqueur, and vodka in a large punch bowl until frothy and liquid; garnish with nutmeg. Ladle into punch mugs.
Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand. Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Combine chili sauce and grape jelly in a slow cooker on Medium heat. Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, bread crumbs, onion, eggs, salt, and black pepper together in a bowl; form into golf ball-sized balls. Arrange meatballs on an ungreased baking sheet. Bake in the preheated oven until browned and cooked through, about 10 minutes. Transfer cooked meatballs to the slow cooker and simmer for 20 minutes.
Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot(R)). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot. Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender. Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.
Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed. Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight. Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky. Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated. Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.
Preheat oven to 400 degrees F (200 degrees C). Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat. Stir pinto beans and crushed tomatoes into the beef mixture. Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.
Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth. Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.
Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs. Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently. Ladle congee into serving bowls; garnish with green onion.
Pour cranberry juice into a Champagne flute and top with Champagne. Add a splash of orange liqueur and garnish with rosemary sprig and sugared cranberries.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans. Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes. Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack. After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, 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 cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside. Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm. Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes. Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour. Spread lemon frosting over each cooled cake.
In a Dutch oven or large pasta pot, cook pasta according to package directions. Drain pasta water, rinse and return to pot. Set aside. In a saucepan over medium-low heat, saute shallots and garlic in olive oil until softened and fragrant, about 3 to 4 minutes. Season with a hefty pinch of salt and pepper. Add flour, coating shallot and garlic to start a roux. Slowly pour in Almond Breeze, whisking constantly until smooth, and bring mixture to a simmer. Let cook for an additional 5 to 8 minutes, or until thickened. Add lemon juice and nutritional yeast, and season with salt and pepper, to taste. Transfer to a blender and puree until smooth. Blending will help the sauce thicken. While sauce is cooking, pulse pesto ingredients in a blender or food processor, scraping down the sides with a rubber spatula, until mixture is smooth. Season to taste, and set aside. To finish, combine sauce, 1/2 cup of the kale almond pesto and pasta, and stir until well mixed. Serve on plates or in deep bowls, and garnish with extra Parmesan cheese and basil.
Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached. Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside. Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside. In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.
Slice the avocados in half. Remove the seeds and set aside. Scoop the avocado out of the skin into a bowl. Mash with a fork or whisk and stir in the salsa. Set aside. Slice off one side of each pit to make it flat and expose the cores of the pits. They will look like eyes. Remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. Use toothpicks to hold it together if it starts to fall apart. Place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. The bowl is just for stability. Fill with the avocado dip and arrange the pits as eyes. Decorate the white ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. I wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!
Dissolve the sugar in hot water in a large pitcher. Stir in the whiskey, vermouth, cherry juice and bitters. Serve in glasses over ice and garnish with a maraschino cherry.
Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot. Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Process the yellow squash through a zoodler (vegetable peeler that forms noodle-shape pieces) until squash zoodles form. Heat butter in a skillet over medium heat; cook and stir squash zoodles, spinach, and cilantro until zoodles are tender, 5 to 7 minutes. Spread mixture evenly into the bottom of the skillet. Whisk eggs and milk together in a bowl; pour over squash mixture. Cook until egg is firm, about 5 minutes. Sprinkle mozzarella cheese over egg mixture and cook until cheese is melted, about 5 minutes; season with salt and pepper.
Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan. Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot. Preheat oven to 400 degrees F (200 degrees C). Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute. Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a disposable foil pan with a domed plastic lid. Beat cake mix with water, eggs, and oil in a large bowl using an electric mixer until no dry spots remain. Increase speed to medium; blend well. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 32 to 36 minutes. Let cool completely, at least 30 minutes. Frost the cooled cake with frosting. Push fudge sticks upright about 1/2-inch apart into 3 outer edges of the cake to represent fence posts. Place additional fudge sticks about 1/2-inch apart in a diagonal line across the cake starting at the fourth corner to create a small area outside the graveyard. Weave licorice whips through the fence posts for crosspieces. Connect 2 parallel sticks with a third diagonal one and attach with frosting to make a gate. Make a winding path from the gate to the far edge of the cake with 2 parallel lines of chocolate covered raisins as boulders. Fill the path with toffee chip for rocks. Assemble a licorice whip tree; insert in the middle of the path in the far corner of the graveyard. Mix coconut with green food coloring in a small bowl until thoroughly dyed. Arrange outside the gate into a lawn. Pile a mound of candy pumpkins in 1 corner of the graveyard and a few on the grass. Write spooky phrases on the upper thirds of the oval cookies with black decorator gel icing such as 'RIP" with a skull and crossbones, "Yul B. Next," or "Here Lies ---." Stick cookie gravestones carefully into the cake. Scatter cookie crumbs all over the graveyard to represent dirt; stack any extra crumbs into a dirt pile in front of a gravestone. Place a marshmallow ghost at the fence, peeking out from between two posts.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper. Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle. Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely. Place rolls seam-side down in the prepared pie plate. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper. Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart baking dish or one 10-inch round cake pan with non-stick cooking spray. Pour and spread caramel topping to cover bottom of dish. Sprinkle pecans around the outer edge of caramel topping to make a 1-inch border, reserve 1 tablespoon of pecans. Spoon reserved 1 tablespoon pecans over center of dish. Cut pears into 1/4 inch slices; arrange over caramel topping and pecans with small ends toward center. In medium bowl, combine bread mix, water, oil and egg. Stir with spoon until mix is moistened. Pour batter slowly over pears and pecans; carefully spread to cover. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen cake from sides of pan and invert onto serving plate leaving pan over cake for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over cake. Cool for 30 minutes; top with ice cream if desired.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine brownie mix, oil, eggs, and water in a large bowl. Stir with a wooden spoon until smooth, about 50 strokes. Pour into prepared baking pan and spread evenly. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 28 minutes. Remove from oven and let cool, about 30 minutes. Cut into small squares. Whisk rum cream liqueur, milk, and chocolate pudding mix in a bowl until smooth. Place half of the brownie squares in the bottom of a trifle bowl. Drizzle in half of the fudge topping and caramel topping. Spoon half of the rum cream pudding on top. Spread a quarter of the whipped topping over pudding. Repeat layers with remaining brownie squares, fudge topping, caramel topping, pudding, and whipped topping. Cover with plastic wrap and refrigerate until set, at least 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside. Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute. Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking. Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole. Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.
Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers. In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft. In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture. Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in melted chocolate and honey until smooth.
Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes. Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes. Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.