HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside. Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes. Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce. Bake in the preheated oven until all vegetables are tender, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners. Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, egg, oats, onion, milk, mustard, Worcestershire sauce, salt, and pepper together in a bowl; transfer into a loaf pan. Bake in the preheated oven until no longer pink in the center, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Crush strawberries and measure; you should have about 5 cups. Combine crushed strawberries and kiwi fruits in a large pot and slowly bring to a boil over medium-low heat. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove pot from heat. Stir in green peppercorns and mixed peppercorns. Ladle strawberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
In separate bowls, prepare each pudding mix, using only one cup of milk per box. Let stand for about 5 minutes until slightly firm, then fold 1/2 of the whipped topping into each one. Place a layer of graham crackers in the bottom of an 8x8 inch pan. Spread half of the chocolate pudding over them, then layer more graham crackers over the top. Spread half of the vanilla pudding over the crackers, then cover with more crackers. Repeat, alternating the chocolate and vanilla. Chill at least 6 hours or overnight. This will cause the graham crackers to fluff up and taste like cake. Melt chocolate chips over a double boiler or in the microwave oven, then drizzle over the top. Cut into squares and serve.
Preheat oven to 350 degrees F (175 degrees C). Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes and green onions, and season with salt and pepper. Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.
In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate. Preheat oven to 450 degrees F (230 degrees C.) Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.
Preheat the oven to 400 degrees F (200 degrees C). Pour some enchilada sauce into a baking dish, barely covering the bottom. Lay out roast beef on a cutting board. Trim each slice to be the size of a taco. Cover with some Cheddar and Monterey Jack cheese. Sprinkle some onion over cheese and roll up beef slices. Arrange rolls in the baking pan. Moisten the top with enchilada sauce. Sprinkle remaining cheese, onion, and olives over enchilada sauce. Cover baking dish with aluminum foil. Bake in the preheated oven until heated through, about 15 minutes. Uncover and continue baking until cheeses brown, about 7 minutes more. Serve with sour cream.
Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary. With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray and dust with flour. Mix milk and lemon juice together in a bowl. Beat egg whites together in a bowl using an electric mixer until stiff peaks form; beat in sucanat until fluffy. Mix olive oil into beaten egg whites mixture until smooth. Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl. Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
Combine pumpkin pie filling, ricotta cheese, cannellini beans, and garlic in a food processor or blender; process until completely smooth. Season with salt and pepper. Fill a small bowl with water. Place a damp paper towel over the wonton wrappers. Grease a baking sheet with cooking spray. Drop teaspoonfuls of the pumpkin filling into the center of each wonton wrapper. Dip a finger in the bowl of water and run around the edges. Fold wrappers in half, sealing the filling inside. Arrange filled ravioli on the baking sheet. Chill ravioli until filling is set, 5 to 10 minutes. Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of salted water to a boil. Drop 5 to 8 ravioli in the water; cook until they float to the top, 4 to 6 minutes. Transfer to a baking sheet with a large slotted spoon and keep warm in the preheated oven. Repeat with remaining ravioli. Pour balsamic vinegar into a large saucepan. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly, until reduced by half, about 5 minutes. Whisk in vegetable broth until sauce reaches desired consistency. Drizzle sauce over ravioli.
Prepare drink mix according to package directions. Combine with yogurt. Pour into ice pop molds and freeze until firm.
Preheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet. Bake 12 minutes, or until golden brown. Allow to cool. In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust. Refrigerate for 1 hour.
Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently. Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones. Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce. Stir together demi-glace (see Cook's Note), mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl. Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate. Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness. Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.
Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C). Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy. Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again. Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.
Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside. Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes. Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce. Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper. When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside. In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside. Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper. Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners. Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.
Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate. In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate. Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.
Break noodles and cook as directed on package. Drain and rinse noodles under cold water. In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas. Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Cook pasta according to package directions. Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes. Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes. Drain pasta and add to pork mixture with cheese and basil; toss to coat.
Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last. Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake.. To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.
In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.
Preheat an oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1 cup baking dish. Fill a small saucepan with water, and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well, and reserve. In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder, and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce, and hot sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese. Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt. Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer. Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl. Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.
In large microwavable bowl, measure cereal and nuts; set aside. In 2-cup microwavable measuring cup, microwave butter on High 30 seconds; stir and microwave 30 seconds longer or until butter is melted; stir in brown sugar, corn syrup, and spices. Heat until boiling, about 30 seconds. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Cool 5 minutes, stir in cranberries. Spread on waxed paper to cool. Store in airtight container.
Preheat the oven to 325 degrees F. Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute. Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes. Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved. Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon. Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper. Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes. While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.
Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, 2 to 3 minutes per side. While the chicken breasts are cooking, whisk together the chicken broth, thyme, blackberry spread, and balsamic vinegar. Once the chicken breasts have browned on both sides, pour in the blackberry sauce, and bring to a simmer. Reduce heat to medium-low, and simmer until the chicken breasts are no longer pink in the center, about 15 minutes. Turn the chicken breasts over halfway through cooking. Serve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water, and stir into simmering sauce; let cook until thickened, about 1 minute.
In a large bowl, combine the spinach, apples, Cheddar cheese and walnuts. Toss lightly to blend. In a small bowl, whisk together the vinegar, maple syrup and olive oil. Pour over the salad, and stir to coat. I like to use a bowl with a lid so I can shake the ingredients. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans. Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily. In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting. To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.
Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish. In a saute pan, cook onion and celery in butter until soft. In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
Preheat oven to 420 degrees F (215 degrees C). Lightly grease a baking sheet. Heat oil in a skillet over medium heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Roll dough out into a 9x14-inch rectangle. Cut 8 equal-sized slices along the 2 long edges using a knife or kitchen scissors, leaving a 4 inches of the center uncut. Spoon pizza sauce down the center of the dough. Add garlic, diced pepperoni, sausage, and cheese in that order. Top with pepperoni slices. Fold sliced edges across the filling in an alternating pattern (braiding). Pinch ends to seal. Bake in the preheated oven for 10 minutes. Rotate pan and continue baking until golden brown, about 10 minutes more. Remove from oven and allow to stand for 5 minutes before slicing.
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.
Preheat oven to 200 degrees F (93 degrees C). Dust egg molds with cornstarch. Place sugar in a large bowl, stir to get rid of lumps. Make a well in the center and pour in egg whites. Mix and knead with hands 5 minutes, until well blended. Press firmly into mold with the heel of your hand. Scrape off excess sugar with the straight edge of a knife. Unmold at once and place on baking sheets. Bake in preheated oven 20 minutes, until hard.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan. Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes. Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart. Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.