HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.
Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans. Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined. Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed. Transfer batter into muffin cups using 1/4 cup measure. Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar. Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet. Bake in the preheated oven until golden brown, 18 to 20 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Fill a 9x13-inch baking dish with 1/2-inch of water. Place the acorn squash halves cut-side-down into the dish; place the yam pieces around the squash. Cover tightly with aluminum foil. Bake in the preheated oven until the acorn squash and yam is tender, about 45 minutes. Meanwhile, combine the balsamic vinegar, apricot jam, and pomegranate juice in a saucepan. Stir in the roasted pepper, garlic, ginger, and five-spice powder. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the sauce has reduced to half of its original volume, about 15 minutes. Whisk in the rice flour and coconut milk. Return to a simmer, and cook 10 minutes longer. Keep warm. When the squash is tender, drain off the water and place the yams in a mixing bowl. Scrape the squash into the bowl, and mash with the yams until smooth. Add the roasted pepper sauce, and continue mashing until well combined. Scrape into a serving dish, and sprinkle with chopped walnuts. Garnish with pomegranate seeds and fresh basil to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans. Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts. Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool. Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes. Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.
In a one-quart blender half filled with ice, combine coffee liqueur, rum, Irish cream, vodka, amaretto and coconut cream. Blend until smooth. Pour into cup and sprinkle a little nutmeg on top and enjoy a little taste of the Islands.
Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables. Cook on High setting for 5 hours, or on Low setting for 8 hours. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes. Stir in lemon juice; set aside to cool. Toss chicken, fennel, celery, red onion, and parsley together in a large bowl. Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper. Arrange arugula on a serving platter; serve chicken salad on arugula.
Cut each bread slice into 4 even sticks. Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth. Heat a large skillet over medium heat and add butter. Dip bread sticks in the batter until completely coated. Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side. Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries. Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.
In a 2 quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water. Simmer on medium heat for 1 hour, until the meat starts to come away from the bone. Remove from heat and cool until meat can be handled to be removed from bone. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a food processor combine meat, beans and the liquid in which they cooked. To the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard. Process for 4 seconds. Beans should be chopped and the liquid thick. To the food processor add the third can of drained beans. Process for 1 or 2 seconds, so that most of the beans remain almost whole. Pour mixture back into saucepan and cook slowly on low, stirring often, until heated through. Serve over cooked rice.
Place cauliflower in a large bowl and cover with Italian dressing. Cover and refrigerate overnight. Drain cauliflower and stir in mayonnaise, bacon bits and cheese.
Combine vinegar, honey, white miso paste, soy sauce, sugar, salt, and pepper in a blender; blend until smooth. Add canola oil and sesame oil; blend until dressing is emulsified and thick. Pour dressing into a large bowl; stir in green onions. Add spinach and toss to coat. Transfer spinach to a serving plate. Arrange shrimp on top. Sprinkle sesame seeds over shrimp.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and place in a microwave-safe bowl. Sprinkle the Cheddar and mozzarella cheeses over the macaroni, then microwave on medium-high power in 30 second intervals until the cheese has melted. Stir to distribute the cheese evenly and serve.
Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 to 5 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Combine vegetable shortening and confectioners' sugar in a large bowl. Use the kneading hooks of an electric mixer to mix until smooth, creamy, and pale in color. Slowly mix in flour and vanilla extract using the kneading hooks. Cover dough and refrigerate for 15 minutes. Preheat the oven to 320 degrees F (160 degrees C). Grease a baking sheet with shortening. Scoop tablespoons of dough onto the prepared baking sheet. Press a pistachio on top and slightly pat each cookie to flatten. Bake in the preheated oven until very lightly browned, 15 to 20 minutes. Remove from oven and allow to cool completely, about 15 minutes more, before removing from baking sheet.
Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight. Remove roast from refrigerator and allow to come to room temperature, about 2 hours. Preheat oven to 200 degrees F (95 degrees C). Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan. Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes. Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Combine mayonnaise, shrimp, Cheddar cheese, Parmesan cheese, and garlic salt in a large bowl. Spread mixture over 1 side of each English muffin. Arrange muffins into a 1 layer on the baking sheet. Bake in the preheated oven until brown and bubbly, about 20 minutes.
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved. Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well. Refrigerate until set, at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet. Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon. Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes. Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat. Combine warm peanut butter mixture with crisp rice cereal. Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Blend cake mix, 3 eggs, milk, and softened butter in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 4 minutes. Pour into prepared pan. Beat remaining 2 eggs, ricotta cheese, sugar, and vanilla extract together in a large bowl until smooth. Pour evenly over cake batter in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Chill cake in the refrigerator for at least 2 hours before serving.
In a large saucepan, heat all ingredients together over medium-high until heated through. Serve while hot.
Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet. Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain. Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes. Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.
In a medium saucepan combine the flour, sugar, egg yolk, vinegar and reserved pineapple juice. Cook over medium heat until thick. Remove from heat and chill. in a large bowl combine the pineapple, apples, peanuts and chilled cooked mixture. Fold in whipped topping and chill for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Put chicken and taco seasoning in a resealable plastic bag. Seal bag and shake to coat chicken in taco seasoning. Arrange seasoned chicken in a baking dish. Stir sour cream and salsa together in a bowl; spoon over the chicken breasts. Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese over the chicken breasts and continue cooking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Press one of the pie crusts into and up the sides of a 9 inch pie plate. Bring a saucepan of water to a boil. Add potatoes, and cook until tender, 10 to15 minutes. Drain, and cut into cubes. Set aside. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and tamari, and bring to a boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer. Heat remaining olive oil in a large skillet over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared crust. Cover with the other pie crust, and crimp edges to seal. Make a few slits in the top crust to vent steam. Bake for 40 minutes in the preheated oven, until crust is golden brown.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans. Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.
Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool. Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm. Preheat the oven to 425 degrees F (220 degrees C). Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan. Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. In a medium bowl, mix corn bread mix, cream style corn and water. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Preheat oven to 450 degrees F (230 degrees C). Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture. Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan. Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs. Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes. Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well. Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.
Beat eggs and red pepper flakes together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture. Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds. Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer eggs to a plate and sprinkle with sea salt.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet. 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.
Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.
Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes. As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels. Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Cover, and turn off heat. When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.
Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces. Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set. Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.
Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin. Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture. Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once.