HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.
Preheat oven to 350 degrees F (175 degrees C). Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries. Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries. Bake in preheated oven until golden brown, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside. In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart. Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
Preheat grill for medium heat and lightly oil the grate. Whisk orange juice, brown sugar, rice vinegar, soy sauce, chile paste, fish sauce, and garlic in a large bowl. Add skirt steak and marinate for 15 minutes. Cook steaks on the preheated grill until they are browned and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture. Bake 45 minutes in the preheated oven.
Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts. Preheat oven to 250 degrees F (120 degrees C). Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy. Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat. Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour. Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters. Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.
Heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. While the meat is simmering, 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 egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.
Place yuca in a large pot over medium heat; cover completely with water. Bring to a boil; cook until a little more than fork-tender, about 30 minutes. Drain in a colander. De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic. Heat oil in an iron pot over medium-high heat. Add the tomatoes, onion, and garlic. Cook and stir until tomatoes break down and onions are soft and translucent, 3 to 5 minutes. Stir in the boiled yuca. Cook, breaking apart the yuca with a spoon, until mixture is semi-smooth and semi-chunky, about 7 minutes. Season with salt; stir well.
Blend all ingredients, then pour into ice pop molds. Freeze for at least 2 hours (or overnight).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter. Unroll pastry crust and press against the bottom and sides of the pie plate. Pierce all over with a fork. Cover with a piece of parchment paper or aluminum foil; fill with ceramic pie weights. Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights. Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna. Whisk cream, eggs, salt, and pepper together in a bowl until smooth. Pour evenly over the tomato slices. Sprinkle Gruyere cheese over the egg mixture. Bake in the preheated oven until top is golden brown, about 30 minutes.
Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color. Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours. Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.
Place six slices of the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 1/2 cup of the grease in the skillet. Whisk in the flour and vegetable oil until smooth. Stir in the celery, bell pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly. Transfer the sauce to a large stockpot or Dutch oven. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the gravy mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves, and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally. Add the rice and cook for an additional 30 minutes, until thick. Stir in the brown sugar and lemon juice. This tastes great served over more rice.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass. Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.
Preheat oven to 375 degrees F (190 degrees C). Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside. Generously season tenderloins with salt, then coat in the cocoa powder mixture. Heat vegetable oil in a large skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cook until browned on each side, about 4 minutes. Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boil and cook 30 seconds. Remove from heat; season with salt and pepper to taste. Spoon sauce over pork tenderloin and serve.
Bring a large pot of lightly salted water to a boil. Add shell macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. In a medium bowl, mix together the tuna, celery, green bell pepper, onion and creamy salad dressing. Stuff the shell macaroni with the tuna mixture.
Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours. Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour. Preheat oven to 425 degrees F (220 degrees C). Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil. Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Grease a saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes. Fill a pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes. Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth. Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more. Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.
In a medium bowl, mix soy sauce, red wine vinegar, ground black pepper and hot pepper sauce. Poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. Cover and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Lightly oil the grill grate. Place mushrooms on the grill and cook until browned and tender, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar. Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash. Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.
Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour. Preheat an indoor electric grill for medium-high heat. Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.
Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top. In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
Combine pineapple, cherries, Greek yogurt, apple cider, half-and-half, honey, coconut extract, and almond extract in a blender; blend until smooth.
Heat 1/2 the olive oil in a large skillet over medium heat. Fry eggplant until golden brown, 6 to 8 minutes. Transfer to a large serving bowl. Add cucumbers, cilantro, parsley, and green onions to the bowl with the eggplant. Combine mayonnaise, remaining 3 tablespoons olive oil, lemon juice, yogurt, garlic, salt, and pepper in a bowl. Mix dressing into the salad. Decorate with tomatoes and pine nuts.
Preheat oven to 350 degrees F (175 degrees C). Spray 15 x 10 inch jelly roll pan with nonstick cooking spray. Prepare pudding as directed in large mixing bowl. Whisk in the cake mix. Stir in chocolate chips. Pour batter into prepared pan. Sprinkle with mini M and M's, if desired. Bake for 25 to 30 minutes, or until middle of brownies spring back up when touched. Cool completely and cut into 30 squares.
Combine peaches and apricot jam in a saucepan over medium-low heat. Stir orange liqueur, bourbon, cinnamon, cloves, nutmeg, and allspice into the peach mixture; bring to a boil, stirring until flavors combine and glaze thickens, about 5 minutes. Remove from heat and serve warm.
Place a rack into the lower third of oven. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening. Sift flour, baking powder, and salt in a bowl. Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl. Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally. Beat in eggs, one at a time, beating each egg in thoroughly before adding the next. Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally. Pour batter evenly into prepared cake pan. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes. Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours. Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy. Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts in a glass baking dish. Pour the soy sauce and Worcestershire sauce over them. Cover with a lid or aluminum foil. Bake for 50 minutes in the preheated oven, or until the juices run clear. If using frozen chicken breasts, bake for 1 hour.
Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan. Prepare CREAM CHEESE FILLING; set aside. Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beat well. Pour into prepared pan. Spoon cream cheese filling over cake batter. Bake 60 - 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CREAM CHEESE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking pieces. Cover; refrigerate leftover cake. CREAM CHEESE FILLING: Set aside 1/3 cup baking pieces for garnish. Separate remaining white chips and cookies. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Place white chips in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating until chips are melted and smooth when stirred. Blend melted chips into cheese mixture, fold in chocolate cookies pieces. CREAM CHEESE GLAZE: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.
Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid. Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Stir the sour cream and all-purpose flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornstarch and water to make a paste. Combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to a boil over high heat. Slowly add the cornstarch paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the sour cream and flour mixture. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce. Cover and cook in the slow cooker on High for 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Cook turkey, onion, celery, and garlic in a large skillet or Dutch oven until turkey is no longer pink, about 5 minutes. Drain if needed. Add chili powder, cumin, pepper, and red pepper flakes; cook and stir for 2 minutes. Stir in chili beans, cannellini beans, and tomato sauce. Cook until heated through, 8 to 10 minutes. Set aside. Combine cornbread mix, milk, vegetable oil, and egg in a large bowl; stir with a spoon until blended. Spoon batter into the prepared pan. Spoon chili mixture over the batter. Bake in the preheated oven until edges of cornbread are nicely browned and the center appears set, about 35 minutes. Sprinkle Cheddar cheese on top and continue baking until melted, about 5 minutes more.
Soak cod in a large bowl of water in the refrigerator for 24 hours, changing soaking water 4 times to remove excess salt. Drain water off cod; add lemon juice and salt. Let marinate in the refrigerator, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Arrange layers of cod, potatoes, onions, and tomatoes in a large baking dish. Place bay leaves on top. Drizzle olive oil over baking dish and season with salt. Bake in the preheated oven until potatoes are tender and cod flakes easily with a fork, about 30 minutes. Add olives and parsley and continue baking until heated through, about 3 minutes more.
Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes. Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.
In a medium bowl, mix together the ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak seasoning, salt, and pepper. Form into small fat hamburger patties, or meatballs. Heat oil in a large heavy skillet over medium-high heat. Place the patties in the skillet, and cook until browned on both sides. Remove patties to a plate, and drain grease from the skillet. In the same pan, slowly stir together the remaining ketchup and water if the mixture seems thin, add a bit more ketchup, or if it is thick, add more water. Add the onion, and bring to a boil. Reduce heat to medium-low. Return the patties to the pan, cover, and simmer for 30 minutes. Stir after the 30 minutes, and if the gravy is still thin, continue simmering with the lid off until gravy thickens.
Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, until butter mixture is fluffy, 2 to 3 minutes.