HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender. Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender. Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly. When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Bring a pot of lightly salted water to a boil. Cook zucchini noodles (zoodles) in the boiling water until tender yet firm to the bite, about 3 minutes; drain. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir green bell pepper, onion, seasoned salt, and sea salt for 3 minutes. Add chicken sausage and cook until sausage is lightly browned, 4 to 5 minutes. Add spinach, basil, garlic paste, and seasoned salt to taste; cook until spinach is wilted, 2 to 3 minutes. Place zoodles on a serving plate and toss with remaining 1 tablespoon olive oil and sea salt. Add sausage mixture and tomatoes and top with Parmesan cheese; season with salt and pepper.
Toast 2 slices of bread until lightly golden brown on both sides. Spread one tablespoon of honey mustard dressing on each slice of toast. Top one toast slice with alfalfa sprouts, tomato slices, chopped broccoli, sliced mushrooms, and sliced cucumber. Place Swiss cheese onto vegetables and top with second slice of toast to make a sandwich.
Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate. Preheat an oven to 450 degrees F (230 degrees C). In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet. Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry. When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.
Heat oil in a large skillet over medium high heat. Pat chicken breasts dry with a paper towel, and lightly season with salt. Add chicken to the pan, and reduce heat to medium. Cook for 3 minutes per side, turning once. Reduce heat to medium low. To the pan, add duck sauce, apricots, raisins, and apples. Turn chicken to coat, and continue cooking until no longer pink in the center and juices run clear. More duck sauce may be added, as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray. Place chia seeds in a blender; grind into a meal. Mix in 1/2 cup plus 1 tablespoon water; let stand until thickened, about 5 minutes. Add agave nectar, sucanat, olive oil, and vanilla extract; blend until combined. Mix walnuts, carob powder, brown rice flour, almond flour, baking powder, and salt together in a bowl. Pour in chia seed mixture; mix until batter is smooth. Spread batter in the greased baking dish. Wet hands and pat down evenly. Bake in the preheated oven until a toothpick inserted the center comes out clean, 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk almond butter, honey, egg, baking soda, vanilla extract, and salt together in a bowl; fold in chocolate chips. Drop batter, about 2 tablespoons per cookie, onto the prepared baking sheet about 1 1/2 inches apart. Bake in the preheated oven until edges start to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 10 minutes before removing.
Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat. Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.
Wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. Transfer grated cucumber to a bowl. Mix cream cheese, dill, salt, and black pepper into grated cucumber. Spread cream cheese mixture over bread slices. Divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough. Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil. Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Heat oil in a large pot over high heat. Add lamb; cook and stir until browned, 3 to 5 minutes. Reduce heat to medium; add potatoes, tomatoes, zucchini, onions, chickpeas, and carrots. Stir in celery, mint, cilantro, ginger, cinnamon, and saffron. Cover with water and simmer for 15 minutes. Reduce heat to low. Stir in tomato puree and enough water to cover. Simmer, adding more water as it is absorbed, until chickpeas are tender, about 45 minutes. Transfer lamb to a plate using a slotted spoon. Puree chickpea mixture with an immersion blender until smooth. Season with salt and pepper. Season lamb with salt and pepper; stir back into the pot.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Heat olive oil in a large skillet over medium heat. Cook and stir chicken with poultry seasoning until chicken is no longer pink in the center, 5 to 7 minutes. Stir in Alfredo sauce, garlic Alfredo sauce, and salsa. Add pasta; simmer over low heat, stirring occasionally, until sauce is heated through and thick, about 30 minutes.
Mash asparagus in bowl; pour off any remaining liquid. Mix in the cream cheese, almonds, mayonnaise, and onion until thoroughly blended. Cover, and refrigerate until serving.
Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm. Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix. Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.
Preheat oven to 325 degrees F (165 degrees C). Heat oil in a skillet over medium heat. Cook ground beef until evenly brown. Season with paprika, cumin, salt, and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in tomato sauce, and summer savory. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes. Pour meat mixture into 9x13 inch baking dish, and spread evenly. In a small bowl, mix together the egg and yogurt; pour, and spread evenly over meat mixture. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Mix celery, mushroom soup, water chestnuts, and red peppers together in a 1-quart casserole dish. Melt butter in a small skillet over medium-low heat. Add bread crumbs and almonds; stir until toasted and fragrant, about 5 minutes. Sprinkle over casserole. Bake in the preheated oven until celery is soft, about 1 hour.
Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked. Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour. Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray. Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet. Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes. Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.
Place the spinach on a plate or in a bowl. Sprinkle the red pepper and feta cheese over it. Season with cracked black pepper, and enjoy this healthy meal!
In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired.
Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Preheat the broiler. Slice the French baguettes diagonally into 3/4 inch slices. In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl combine butter, sugar, eggs, vanilla extract, and vinegar. Mix until smooth. Pour mixture into pastry shell. Bake in preheated oven for 10 minutes. Raise temperature to 325 degrees F (165 degrees C) and bake an additional 20 to 30 minutes, until center is set and top is golden brown.
Slice the steak into 1/2-inch thick slices across the grain. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside. Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Preheat oven to 425 degrees F (220 degrees C). (If using a countertop induction oven, preheat to 325 degrees F (165 degrees C).) Place garlic bread, cut-side up, on a baking sheet. Bake in the preheated oven until bread is warmed through and lightly browned, 10 to 15 minutes in the conventional oven and 5 minutes in the countertop induction oven. Bring a large pot of lightly salted water to a boil; add olive oil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain. Heat a large nonstick skillet over medium heat. Add ground beef, 1 1/2 tablespoons jerk seasoning, onion powder, salt, parsley flakes, and white pepper; stir in brown sugar. Cook and stir seasoned ground beef until browned and crumbly, 5 to 8 minutes. Transfer seasoned ground beef to a plate. Melt butter in the same skillet over medium heat. Add carrots, shallots, peas, and parsley; cook and stir until lightly browned, 8 to 10 minutes. Mix carrot mixture, rigatoni, and ground beef together in a large bowl. Whisk cream cheese, sour cream, hot sauce, 1 teaspoon jerk seasoning, and dried thyme together in a bowl until well blended; stir in rigatoni mixture. Top rigatoni mixture with a pinch of jerk seasoning. Scatter bean sprouts on top. Serve garlic bread on the side.
Preheat oven to 400 degrees F ( 205 degrees C). Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil. Bake 15 minutes, or until the peaches are hot and bubbly Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with papers. Mix the water, honey, dates, and baking soda together in a saucepan, and bring to a boil. Reduce heat to a simmer, and cook until the dates are soft, about 2 minutes. Remove from heat, and allow to cool. When cool, pour the mixture into a mixing bowl, and combine with orange juice and zest, shredded apples, grapes, cinnamon, and walnuts; stir to combine. Mix in the flour, and spoon the batter into the prepared muffin cups. Bake until set and golden brown on top, 25 to 30 minutes.
Heat honey and peanut butter together over low heat until creamy. Remove from heat and cool. Mix the rest of the ingredients into the honey/peanut butter mixture, except coconut. Shape into balls. Roll in coconut and refrigerate or eat right away.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.
Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Fill the cavities of the peppers with peanut butter. Line up the peppers side by side on a sheet of aluminum foil, and wrap tightly. Bake in the preheated oven about 20 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat the olive oil in a saucepan over medium heat. Stir in the green onions, and season with seasoned salt. Cook until green onions are golden brown. Mix in the peas with liquid and basil, and continue cooking until heated through. Toss with cooked pasta to serve.
Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more. Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes. Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach. Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.
Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside. Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly. Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12 to 15 minutes.