HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil. Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly. Brush the sauce over the chops and serve.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix sugar, flour, baking soda, salt and cocoa. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes. Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.
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 11 minutes. Drain. Cook and stir ground beef and Italian sausage in a skillet until browned and crumbly, 8 to 10 minutes. Transfer to a bowl using a slotted spoon. Drain excess grease, reserving 1 tablespoon in the skillet. Cook and stir zucchini and yellow squash in the reserved grease until slightly softened, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Spread 3/4 cup pasta sauce in the bottom of a 9x11-inch casserole dish. Pour remaining pasta sauce into a Dutch oven over medium heat. Stir in zucchini and yellow squash, whole olives, and sliced olives. Cook and stir until pasta sauce is heated through, about 10 minutes. Layer half of the ground meat mixture, penne, hot pasta sauce, Cheddar cheese, and mozzarella cheese over the pasta sauce in the casserole dish. Repeat layers once more. Bake in the preheated oven until cheese is melted and layers are heated through, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, combine cake mix, gelatin and pudding mix. Blend in eggs, oil and hot water; stir until mixture is smooth. Fold in poppy seeds. Pour into prepared loaf pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove bread from pan and let cool on a wire rack.
Heat oil in a large skillet over medium heat. Add the chicken, and cook while stirring to crumble until no longer pink. Stir in the chilies, garlic, peanut butter, lime juice, coconut cream and fish sauce. Bring to a boil, then reduce heat to low, and simmer for 5 minutes. Stir in the mint, and serve warm or hot. Garnish with a few leaves of mint.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.
Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture. Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese. Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet. Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 10-inch springform pan. Bake in the preheated oven until edges begin to brown and smell toasted, about 8 minutes. Remove from the oven and cool completely, about 1 hour. Combine milk and pudding mix in a bowl; beat with an electric mixer until smooth. Add ice cream and strawberries in syrup and stir until completely combined. Pour over cooled crust. Freeze until firm, at least 3 hours. Remove from the freezer 5 to 10 minutes before serving.
Place the sliced sausage in a large skillet over medium high heat. Saute for 5 to 10 minutes, flipping often, until well browned. Drain excess fat and set sausage aside. In the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter or margarine and saute for 10 minutes, or until all vegetables are tender. Add the sausage and stir together well. Season with salt and pepper to taste. Then add the sweet and sour sauce, cayenne pepper and hot pepper sauce. Reduce heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.
Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet. Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces. Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl. Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.
Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7-inch glass baking dish. Combine almond flour, Italian seasoning, and salt in a bowl; stir well. Mix in olive oil using a fork until mixture resembles breadcrumbs. Knead dough into a ball. Press down dough into the prepared baking dish to form the crust. Bake in the preheated oven until lightly golden, about 20 minutes. Let cool for 5 minutes. Brush bottom with Dijon mustard. Cook bacon in a skillet over medium heat until crispy, about 3 minutes. Whisk eggs and heavy cream together in a bowl. Season with garlic, salt, ground black pepper, and ground nutmeg. Layer bacon pieces over the bottom of the almond-flour pastry; top with shredded Gouda cheese. Pour in egg mixture and place cherry tomatoes on top. Sprinkle with oregano. Bake in the preheated oven until set and golden, about 30 minutes.
Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool. Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.
In a small bowl, beat together eggs, coffee liqueur, and sugar. In a small saucepan, combine milk and coffee granules; heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each tart with a little cinnamon. Bake at 350 degrees F (175 degrees) for 20 to 25 minutes, or until filling is set and tart shells are golden brown. Cool before serving.
Blend chickpeas, peanut butter, agave nectar, and vanilla extract in a blender until smooth; transfer dough to a bowl. Fold chocolate chips into dough.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat. Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan. Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese. Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix the flour and white sugar together. Cut in the butter or margarine with a pastry blender or two knives until mealy. Stir in the unbeaten egg and mix with your hands until dough holds together. Divide dough into 7 equal parts. Roll each part into a 9 inch circle on a lightly floured non-stick cookie sheet. (Cookie sheets need to be without edges so you can roll out cookies on the cookie sheet as you can't transfer cookie after it's rolled out.) If the cookie edges get uneven while rolling out, just push them back and roll again until you get a fairly even 9 inch circle. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently. To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until smooth. Divide filling into 6 equal portions. Assemble cookie layers by putting filling between cookie layers, stacking up as you go. (The 7th cookie sets on top of the stack; there is no sour cream filling on top of it.) Sift confectioner's sugar on the top cookie. Refrigerate for at least 5 hours or longer so the whole thing can meld & mellow together into a "cake-like" torte. Cut into wedges and stand back while everyone goes NUTS!
In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender. In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix. Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish. Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork. Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more. Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside. Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture. Bake in preheated oven until top is golden brown, about 30 minutes.
Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin. In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars. Attach a note to each jar that reads: Cappuccino: Mix 3 tablespoons of powder with 6 fluid ounces hot water.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes. Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated. Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek. Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips. Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth. Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
 Watch Now Cook on Low for 6 to 8 hours. 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.
 Watch Now Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. Melt margarine in a medium saucepan over medium heat. Place onions and celery in the saucepan. Slowly cook and stir until tender. Place bread in a large bowl. Toss in poultry seasoning. Stir in the onion and celery mixture. Mix in eggs and stir until all ingredients are moist and coated. Transfer mixture to the medium baking dish. Cover and bake in the preheated oven 20 minutes, or until lightly browned.
Mix sugar, corn syrup, and water together in a microwave-safe bowl. Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract. Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.
In a small mixing bowl, combine cream cheese and taco seasoning, mix well. Spread the mixture onto the entire surface of the taco shells, sprinkle with jalapenos and black olives. Roll up and wrap each taco shell in parchment paper and refrigerate for 3 hours. Slice the taco shells and serve.
Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin. Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature. Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside. Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt. Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan. Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.
In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot. Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat. Refrigerate tightly covered for at least a week before using. Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake in preheated oven for 40 minutes, or until golden brown.
Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.
Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside. Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half. Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.
In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool. Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.
Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours. Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate. Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside. Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed glasses to serve.
Heat oil in a saute pan over medium heat. Cook turkey breast, flipping every few minutes, until nicely browned on the outside and no longer pink in the center, about 15 minutes. Set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Melt butter in a clean saute pan over medium heat. Add mushrooms, onion, and jalapeno peppers. Cook until onion is translucent, about 5 minutes. Combine 1 cup all-purpose flour, whole wheat flour, and salt in a bowl. Cut in the lard until mixture is crumbly. Add iced water, a spoonful at time, stirring with a fork until dough comes together in a ball. Roll dough out onto a lightly floured surface and shape it into 9-inch circle; transfer to a pie plate. Bake crust in the preheated oven until edges are lightly browned, about 10 minutes. Spread onion-mushroom mixture over the bottom of the crust. Layer farmer's cheese on top. Cut turkey breast into small chunks and scatter over the cheese. Whisk remaining 1/2 cup all-purpose flour with eggs, milk, and baking powder until smooth. Pour over the filling. Bake until lightly browned on top and crust bounces back when lightly touched, 35 to 40 minutes.