HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated. Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes. Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie dish. Run beet, carrots, cucumber, celery, spinach, and garlic through juicer according to manufacturer's instructions. Transfer pulp to a bowl and mix in onion. Whisk yogurt, mozzarella cheese, feta cheese, egg whites, and egg together in a separate bowl. Fold pulp mixture and chicken into egg mixture; pour into the prepared pie dish. Bake in the preheated oven until a knife inserted in the center of the quiche comes out clean, 30 to 40 minutes.
In a medium bowl, mix together the cream cheese, sour cream, crabmeat, and garlic salt. Form into a ball, and place on a serving plate. Cover the surface as well as you can with cocktail sauce. Refrigerate for at least 30 minutes before serving.
Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish. Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Preheat oven to 375 degrees F (190 degrees C). Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish. Bake potatoes in the preheated oven until tender, about 45 minutes. Meanwhile, heat olive oil in a large skillet over high heat. Cook rabbit pieces, turning once, until brown on both sides, about 10 minutes. Add the remaining onion, olives, sage, and marjoram and cook for 2 minutes. Reduce heat to medium-low, cover and simmer for 30 minutes. Stir artichokes, tomato paste and parsley into skillet with rabbit. Replace cover and simmer until artichokes are tender, about 15 minutes. Serve with rosemary potatoes.
In a 1 gallon container with a lid, mix cider vinegar, white vinegar, and sugar until sugar has dissolved. Mix in ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt, and cayenne pepper. Cover, and chill in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside. Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour. Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well. Boil 2 cups broth and vermouth in large saucepan until reduced by half. Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper. Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish. Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover. Carve pork between the bones into chops. Serve with stuffing and gravy.
Preheat oven to 425 degrees F (220 degrees C). Heat oil in a small skillet over medium-high heat. Saute pepper and onion mix in hot oil until the onions are translucent, 7 to 10 minutes. Mix sauteed pepper and onion mix, chicken, kale, goat cheese, garlic powder, cayenne pepper, and salt together in a bowl; spoon into bell peppers to overflowing. Arrange stuffed peppers in a casserole dish. Brush coconut oil on outside of peppers, if desired. Bake peppers in preheated oven until soft, 30 to 40 minutes. Top each pepper with a half-slice of cheese and continue cooking until cheese melts, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Scrub carrots very well and trim, leaving an inch of the green tops attached and reserving greens. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tablespoons olive oil and 1/4 cup maple syrup. Season with 1/2 teaspoon each salt and pepper. Roast in the preheated oven until tender, stirring once or twice, about 40 minutes. Meanwhile, wash and trim 1 1/2 cups of reserved carrot greens. Bring water to a boil in a large saucepan. Add greens; cook until just wilted, about 30 seconds. Drain and immediately plunge into a bowl of ice water. Remove and blot dry on paper towels. Combine carrot greens, parsley, Parmesan cheese, almonds, lemon zest, garlic, and remaining 1 teaspoon maple syrup in a food processor. Pulse to chop. With machine running, drizzle in olive oil until well combined. Season pesto with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.
Preheat oven to 350 degrees F (175 degrees C). Mix cottage cheese, spinach, eggs, and Parmesan cheese together in a bowl; pour into an 8-inch square baking dish and smooth into an even layer. Bake in preheated oven until the cheese is bubbling along the edges, 20 to 30 minutes. Season with garlic powder, salt, and pepper.
Drain tomatoes in a strainer for 15 minutes. Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes. Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine wafer crumbs with the melted margarine. Mix well. Press onto the bottom and half-way up the side of 9 inch springform pan. Bake for 10 minutes in preheated oven. Allow to cool. Increase oven temperature to 400 degrees F (200 degrees C). In a saucepan over low heat, melt the caramels together with the chocolate chips and evaporated milk stir until smooth and pour into crust. Break candy bars into small pieces. Sprinkle over the caramel layer. Beat cream cheese until smooth. Add sugar and flour; beat until smooth. Add eggs, then yolks, one at a time. Blend in heavy cream and vanilla. Pour over caramel and toffee layers. Wrap outside of pan with foil. Set in a large pan that has been filled with 1 inch of hot water. Bake at 400 degrees F (200 degrees C) for 15 minutes; reduce oven to 225 degrees F (110 degrees C) and bake 1 hour. Remove from water. Cool to room temperature, then chill overnight in the refrigerator. Top with 3 more Heath Bar candy bars that have been chopped.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper. Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened. Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust. Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat. Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top. Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.
Bring a large pot of lightly salted water to a rolling boil; stir in the rigatoni and cook at a boil uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain. Meanwhile, cook the ground beef, garlic, onion, and bell pepper in a large pot over medium-high heat until the ground beef has browned and the vegetables are tender, about 7 minutes. Pour in the tomato sauce and salsa; season to taste with salt and pepper. Bring to a simmer. Reduce heat to medium-low and continue cooking 15 minutes. Stir in the Cheddar cheese and cream; cook and stir 3 minutes, then stir in the sour cream until evenly blended. Add the drained pasta and stir until heated through.
Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly. In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth. Pour oil into a baking dish. Place tempeh on top of oil and pour soy sauce mixture over tempeh. Cover dish with aluminum foil and marinate for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. Remove aluminum foil, increase heat to 375 degrees F (190 degrees C) and continue baking until tempeh is slightly brown, about 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper. Seal, and refrigerate for 2 to 3 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Brush oil over grill pan. Place beef on pan. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Bring the water and onions to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until the onions are very tender, about 10 minutes. Meanwhile, puree the garbanzo beans in a blender using as much of the reserved liquid as needed to achieve a smooth puree. Stir the garbanzo puree into the onions along with the salt, basil, soy sauce, and poultry seasoning. Stir in the flour until incorporated, then use an immersion blender to blend the gravy until smooth. Return the gravy to a simmer, then reduce the heat to low. Cover, and simmer 20 minutes, stirring frequently.
Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside. Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells. Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours). Serve peppers topped with sauce.
Preheat oven to 350 degrees F (175 degrees C). Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika. Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut. Pour batter into lined muffin cups to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. In a medium bowl, mix together the butter and sugar until smooth. Mix in 1 egg, then stir in the baking powder and flour. Knead together into dough. Press into the bottom and up the sides of the prepared pan. Mix together the quark, oil, 3/4 cup white sugar, vanilla sugar, and pudding mix in a large bowl until smooth. Blend in the egg yolks, egg, milk, and lemon juice; pour mixture into the prepared pan. Bake in preheated oven until the filling no longer moves when you shake the pan, about 1 hour.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil. Before removing from heat, stir in: 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste.
Mix all-purpose flour, whole wheat flour, powdered milk, sugar, soy flour, baking powder, baking soda, and salt together in a large bowl to make the batter. Combine 2 cups batter, water, and 2 tablespoons oil in a bowl. Add more or less water to reach your desired batter thickness. Mix well. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds. Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute. Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning. Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns. Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese. Bake in the preheated oven until golden brown on top, about 20 minutes.
Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl. Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.
Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well. Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.
Combine coconut yogurt, cashew butter, mayonnaise, and mustard in a medium bowl. Whisk until there are no lumps. Stir in seasoned salt, onion flakes, and celery flakes. Cover and refrigerate until dehydrated vegetables are softened, 20 to 30 minutes. Garnish dip with chives before serving.
Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season the eggplant slices with salt and pepper on both sides. Arrange onto the prepared baking sheet so the slices do not overlap. Bake in the preheated oven until the eggplant has softened and become slightly dry, about 10 minutes. While the eggplant is baking, combine the halloumi, lemon juice, lemon zest, mint, and cayenne pepper in a bowl until evenly blended; set aside until the eggplant has cooked. Place a dollop of the cheese mixture onto the narrow end of each eggplant slice. Roll the slices up into cylinders and serve.
Preheat oven to 400 degrees F (200 degrees C). Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down. Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.
Toss together the apple, avocado, coconut and almonds in a bowl. Stir together the yogurt and honey in a separate bowl; pour over the apple mixture and stir to coat. Add the blueberries and mix to combine.
Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside. Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk. Preheat oven to 350 degrees F (175 degrees C). Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.
In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender. Add the chicken and simmer for 15 more minutes. Season with salt and pepper to taste.
Heat vegetable oil in a large skillet over medium heat. Add the celery and onion; cook and stir until soft, about 5 minutes. Remove from heat, and season with poultry seasoning and pepper. Stir in the crabmeat, sherry, and bread cubes until everything is well blended. Preheat a grill for medium heat. Lay the chicken thighs out skin side down on a clean surface. Spread an even layer of the crab mixture onto each one. Roll up chicken and secure with toothpicks. Place the stuffed thighs seam side down onto the grill, and season with garlic salt and onion powder. Cover, and cook for 20 to 30 minutes, turning occasionally for even cooking. Chicken is done when juices run clear when pierced with a fork.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan. Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl. Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.