HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rocket leaves and tomato in a large bowl. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange halloumi cheese slices on top. Broil halloumi cheese in the preheated oven, until light brown, about 3 minutes. Flip slices and broil on the second side, about 3 minutes more. Cut into cubes; add to the bowl. Toast pita bread until golden. Cool until crisp, about 5 minutes. Break into small pieces; add to the bowl. Whisk olive oil, balsamic vinegar, honey, sesame seeds, mustard, salt, and pepper together in a small bowl. Pour into the large bowl; toss salad to combine.
Combine turkey, black beans, onion, tomato, parsley, egg white, garlic, oregano, cumin, salt, and pepper together in a bowl until well combined; form into 4 patties. Heat a greased skillet over medium heat; cook patties until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a saucepan, combine the water, butter, sugar, nutmeg, mixed spice and fruit. Stir over medium heat until the butter is melted and sugar is dissolved. Bring mixture to a boil, then simmer for 3 minutes. Remove from heat and cool slightly until lukewarm. Stir in baking soda. Sift flour into a large bowl and make a well in the center. Pour the fruit mixture into the flour, and mix together until blended. Pour batter into prepared pan, smoothing surface with the back of a spoon. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn out onto wire rack and cool completely.
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
Cream together butter or margarine, brown sugar, milk and vanilla. Mix well. Stir in flour and baking soda. Blend well. Mix in one cup oatmeal and stir. Add in raisins and mix well. Drop by teaspoonfuls onto cookie sheets and bake at 350 degrees F (175 degrees C) for 10 - 12 minutes.
Stir cream cheese and clams together in a bowl. Add reserved liquid in small amounts and stir until cheese is thinned to your desired texture; season with celery salt. Dust the top of the dip with paprika just before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix sour cream, cream cheese, and taco seasoning mix together in a bowl. Heat a large skillet over medium-high heat. Cook and stir beef with the cumin, oregano, garlic powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread refried beans into the bottom of a 9x13-inch baking dish. Layer ground beef mixture over refried beans, lightly pressing beef into beans; top with sour cream mixture. Stir salsa and salsa con queso together in a bowl; pour over sour cream mixture layer. Spread Mexican cheese blend, tomato, olives, and green onions, respectively, over sour cream mixture layer. Bake in the preheated oven until heated through and bubbling, about 30 minutes.
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes. While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend. Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass. Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour. In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice. In a large mixing bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/3 cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan. Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack. In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly. Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown. Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion. Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks. Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
Preheat oven to 400 degrees F (200 degrees C). Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined. Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm. Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool. Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin. Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside. Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat. Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.
Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. Beat egg whites, salt, cream of tartar, sugar and vanilla until the meringue is stiff. Fold in the chocolate chips. Place 1 teaspoonful of meringue on the lined cookie sheets. Bake at 300 degrees F (150 degrees C) for 25 minutes.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, pour warm melted butter over 3/4 cup chocolate chips. Stir until smooth. Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture. Stir in eggs and vanilla. Fold in pecans, coconut, and 1/4 cup chocolate chips. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes. Top should be set, and may crack slightly, but the pie is best if under-baked.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch. Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.
Preheat oven 350 degrees F (175 degrees C). In a large bowl, cream together the butter, oil, confectioners' sugar, and 1 cup white sugar until light and fluffy. Beat in eggs one at a time, and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets, and flatten with a fork. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks.
Season chicken breasts with your favorite taco seasoning and cook in a large skillet until well done. Once chicken is cooked, remove from the skillet and add 2 cups of water and bring to a boil. Add contents from Knorr(R) Fiesta Sides(TM) - Yellow Rice in skillet and follow package directions. Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr(R) Fiesta Sides(TM) - Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.
Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce. Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat. Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.
Heat the oil in a deep-fryer or heavy skillet to 365 degrees F (185 degrees C). Place the onion rings in a bag or bowl. Mix together the seasoned salt and flour, and pour in with the onion. Fry in the hot oil until lightly golden brown. You may need to gently stir the rings as the fry to brown them evenly. Drain on paper towels, and season with salt to taste.
Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender. Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.
In a large cooking pot, bring water to a boil. Add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for about 30 minutes, or until carrots are tender. Remove soup from heat, and let cool for about 5 minutes. Puree in blender or food processor in batches until smooth. Return pureed soup back to pot. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder; stir well. Add whole milk, stirring constantly. Stir in potato flakes. Bring to a boil. Reduce heat, and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.
Preheat oven to 375 degrees F (190 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, and garlic in a bowl; mix well. Pour remaining bread crumbs into a shallow bowl. Roll turkey mixture into sixteen 1 1/2-inch balls with wet hands and coat in bread crumbs. Flatten gently between your palms to create a patty and place on the baking sheet. Bake in the preheated oven until cooked through and no longer pink in the center, 20 to 25 minutes. Stir mayonnaise and teriyaki sauce together in a bowl. Season with sugar. Serve turkey sliders on Hawaiian dinner rolls with a small amount of mayo-teriyaki sauce.
In a very large bowl, mix ingredients in order given. (Use hands if necessary). Drop on cookie sheet (an oven liner works well) about 5 cookies to a sheet with ice cream scoop and flatten. Preheat oven to 350 degrees F (175 degrees C). Bake for 12 minutes or longer until done. These burn easily. Makes about 80 saucer size cookies. Note: This recipe does not call for flour.
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside. Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes. Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.
Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl. When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight. Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside. Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned. Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.
Preheat oven to 350 degrees F (180 degrees C). Beat margarine and sugars until creamy. Add eggs and vanilla: beat well. Combine flour, baking soda, cinnamon and salt; add to margarine mixture and mix well. Stir in oats and chocolate morsels. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray. In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top. Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.
Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl. Pour olive oil into a shallow bowl. Rinse scallops under cold water, then dip into the olive oil. Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Brush the scallops lightly with more olive oil. Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Heat vegetable oil in a skillet over medium heat. Cook ground beef until browned and cooked through, 7 to 10 minutes. Transfer cooked ground beef to a plate to drain; reserve remaining oil in skillet. Return skillet to medium heat with residual oil. Add onion, garlic, and curry powder; cook and stir until onion is almost tender, 5 to 7 minutes. Stir cooked ground beef and cabbage into onion mixture; stir in ketchup, chutney, and salt. Sprinkle on a little water to prevent burning, but not enough to make the curry wet. Cook and stir until cabbage is just tender and flavors have combined, 7 to 10 minutes more.
Cook noodles in a large pot of boiling water until al dente. Drain. Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce. In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray. Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan. Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C). Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust. Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.
In a large bowl, cream shortening, brown and white sugars, and eggs. Beat until well blended. Beat in vanilla extract and lemon juice. Stir in flour, baking soda and salt and mix well. Fold in macadamia nuts and oats. Cover and chill for 4 hours. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 2 baking sheets. Drop the dough by spoonfuls 2 inches apart on cookie sheets. Bake 15 to 18 minutes. Let cool on wire racks.
Preheat the oven to 375 degrees F (190 degrees C). Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain. Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper. Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese. Spread in sprayed 13x9-inch (3-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese. Bake at 375 degrees F 20 minutes or until golden brown and bubbly.