HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe. Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer. Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool. Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth. Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.
Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover. Cook on Low until chicken is tender, 6 to 8 hours.
Place tortilla chips on a large serving plate. Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat. Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.
Preheat the oven to 400 degrees F (200 degrees C). Combine cilantro, 2 tablespoons olive oil, lime juice, and garlic in a blender. Season with salt and black pepper.Blend until creamy smooth. Brush a baking pan with remaining oil and place salmon in the pan. Spread cilantro mixture on the salmon; arrange tomato and jalapeno on top. Season with salt and black pepper. Bake in the preheated oven, uncovered, until fish flakes easily with a fork, 15 to 20 minutes.
Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use. Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat. Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly. Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain. Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.
Place shredded potatoes in a bowl; add flour, egg, and ham and mix well. Season mixture with salt and pepper. Form mixture into fritters. Heat oil in a skillet over medium heat; fry fritters until golden, about 5 minutes per side.
Season the roast with salt and pepper. Place the seasoned roast, coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker. Cook another 3 to 4 hours. Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3 hours.
Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more. Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.
Mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. Set aside. Place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. Microwave on High 1 minute 30 seconds. Stir; microwave on High until bubbling. Remove from microwave; stir in baking soda. Mixture will foam up, but keep mixing until baking soda is dissolved. Pour over the cereal mixture; stir until fully coated. Microwave on High 4 to 5 minutes, stirring after every minute. Spread on waxed paper-lined baking sheet. Let cool for about 5 minutes to let caramel fully harden. Stir in remaining 1 cup cheese crackers and 1 cup popcorn.
Preheat the oven to 350 degrees F (175 degrees C). Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl. Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet. Bake in the preheated oven until light golden brown, 6 to 8 minutes.
Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool. Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel. Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.
Preheat oven to 375 degrees F (190 degrees C). Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times. Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes. Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin. Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.
Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well. Transfer kimchi to airtight containers and refrigerate for 3 days.
Preheat an oven to 425 degrees F (220 degrees C). Line a 9x12-inch baking dish with aluminum foil, and spray with nonstick cooking spray. Mix the egg and onion together in a mixing bowl. Add the ketchup and ground beef, then season with pepper, salt, Italian seasoning, and bread crumbs; combine until evenly blended. Place the mixture into the prepared pan, and pat into an 8-inch square. Use a table knife or metal spatula to cut the square into 6 vertical strips, then cut the strips horizontally into 6 pieces each for a total of 36 pieces. Do not separate the pieces, just press through the meat to separate it. Bake in the preheated oven until the meatballs are no longer pink in the center, 20 to 25 minutes. Drain off any grease, and separate the meatballs with a knife to serve.
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender. Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and the wine, cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.) Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped fresh parsley.
Fill a cocktail shaker with ice. Pour rum, vanilla schnapps, and cream over the ice. Cover, shake, and strain martini into a cocktail glass.
Stir together the crushed gingersnaps, vinegar, mustard, honey, and hot sauce in a bowl until smooth.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish. Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted. In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce. Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste. Heat oil in a large heavy skillet over medium-high heat. Fry chicken in the hot oil until the outside is lightly crisp. Remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil. Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste. Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled. Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.
Preheat oven to 450 degrees F (230 degrees C). Mix flour, baking powder, stevia powder, and salt in a bowl. Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs. Stir in almond milk until dough is just moistened. Turn dough out onto a lightly floured surface; knead gently 8 to 10 times. Pat or roll the dough out into a 3/4 inch thick round. Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet. Bake in preheated oven until lightly browned, 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet. Bake in the preheated oven until the edges are golden, 15 to 20 minutes.
Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.
Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper; cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate. Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.
Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.
Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl. Refrigerate 4 to 8 hours before serving.
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked. Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet. Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
In a blender, combine ice cream, drink mix powder and milk. Blend until smooth. Pour into glasses and serve.
Preheat oven to 450 degrees F. Place bread in a large bowl and fill it up with water, making sure to completely submerge the bread. Next, in a large saute pan with 1 tablespoon of olive oil on medium-high heat cook the Italian sausage until it completely cooked through. Using a spoon, break up the sausage while it is cooking so that any large chunks are broken up. Once the sausage is cooked, place in the refrigerator to cool. Remove the bread from the water and squeeze the bread until all of the liquid is out. Place the bread in a large bowl along with the cooled Italian sausage, rosemary, Parmesan cheese, bread crumbs, eggs, salt and pepper and mix until completely combined and set aside. Rub the mushroom caps down with the 3 tablespoons of olive oil and season them on all sides with salt and pepper and place them cap side down in a 13x9 Reynolds(R) Bakeware pan. Take a small amount of stuffing and stuff each mushroom until the stuffing is all gone. Once they are all stuffed, top off with the remaining 1/4 cup of Parmesan cheese and bake in the oven for 25 minutes. Take bakeware out of the oven and allow to cool for 5 minutes. Serve hot.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving. To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin. Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan. To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days. To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Stir panko bread crumbs and melted butter together in a shallow bowl; set aside to moisten. Stir mashed potatoes, stuffing, and turkey together in a bowl. Roll about 1 1/2 tablespoons turkey mixture into a ball or log shapes; dip into beaten egg, roll in panko bread crumb mixture, and place on prepared baking sheet. Repeat with remaining turkey mixture. Bake in the preheated oven until golden and crisp, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly. Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.
Place the onion, green bell pepper, olive oil, sage, and cumin seed into a slow cooker, and set the cooker on Low. Cover cooker, and simmer for 2 hours. Stir in the smoked sausage, baked beans, garbanzo beans, diced tomatoes, and garlic, and cook on Low until flavors are blended, an additional 2 to 4 hours.
Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar. Add one egg at a time, mixing well. Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient. Chill for several hours or overnight. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.
In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
Heat water to near boiling in a kettle. Put lemon slices, tea leaves, and honey into a mug. Pour water into the mug. Steep tea until the flavor is to your liking, 3 to 5 minutes.
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
Preheat an outdoor grill for medium-high heat. Lightly brush each peach half with vegetable oil. Place peaches cut-side down on the grill; cook until tender, 5 to 6 minutes. Flip and continue cooking, 1 to 2 minutes more. Transfer to individual serving bowls. Top each peach half with 1 scoop vanilla ice cream and 1 tablespoon graham cracker crumbs before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms. Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet. Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.
Mix Seasoning Mix, oil and lime juice in small bowl until well blended. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Alternately thread steak and vegetables onto skewers. Broil or grill over medium-high heat 8 to 10 minutes or until steak is desired doneness and vegetable are tender, turning occasionally. Brush with reserved marinade halfway through cooking.