HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush each chicken cutlet with olive oil and season with salt and pepper. Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper. Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops. Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.
Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute. Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir. Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute. Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto 1 sheet of parchment paper. Cover peanut butter mixture with second sheet of parchment paper; flatten. Place flattened peanut butter mixture into the freezer; freeze until hardened, about 10 minutes.
Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.
Preheat oven to 325 degrees F (165 degrees C). Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil. Bake until puffed and golden brown, about 1 hour.
In large pitcher, stir together lemonade and tea. Stir in sugar until dissolved. Chill in refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans. Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Prepare stockpot/canner and jars as directed in step-by-step instructions Tie pickling spices in a square of cheesecloth, creating a spice bag. Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid. Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight. Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.
Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.
Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain. In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish. Stir lemon juice into asparagus mixture; pour mixture over pasta.
Toss zucchini, carrot, chives and tomatoes in a bowl; drizzle salad with balsamic vinegar. Sprinkle salad with Parmesan cheese.
Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat. Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.
Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more. Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.
Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle. Line a baking sheet with parchment paper. Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour. Preheat oven to 395 degrees F (202 degrees C). Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf. Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet. Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes. Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.
Chop lettuce and toss in a large bowl with grated cabbage and carrots. Spread mixture into the bottom of a 9x13 inch pan. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips. Pour the dressing over all and sprinkle with the cheese. Cover and refrigerate for 30 to 45 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.
In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the flour, seasoned salt, ground black pepper and garlic powder to taste. Cut the steak into 3x3 inch squares and coat with the flour mixture. Heat the oil in a large skillet over medium high heat. Add the steaks and saute until browned on both sides. Remove meat and set aside in a 9x13 inch baking dish. Add the soup, water, onion and bouillon to the skillet, allow to heat through and pour over the meat. In a separate small bowl, combine the stuffing mix, water and butter or margarine. Mix well and spread over the steaks and gravy. Bake at 350 degrees F (175 degrees C) for at least one hour, or until steak is tender.
Combine flour, milk, baking powder, and 1/2 teaspoon salt together in a bowl until dough is well mixed. Melt bacon grease in a skillet over medium heat; add water and salt to taste. Form dough into 2x3/4-inch rectangles. Place dough rectangles in the bacon grease mixture, leaving a small space between each. Cover skillet with a tight-fitting lid; steam and fry until dumplings are browned, 10 to 15 minutes. Serve dumplings with sliced watermelon.
In a large bowl, mix together corn kernels, tomatoes, hot yellow banana pepper, garlic, green bell pepper, basil, sage, thyme, lemon juice and olive oil. Cover and chill in the refrigerator at least 1 hour before serving.
Heat 2 tablespoons oil in a large pot over medium-low heat. Add andouille sausage, pork tenderloin, and bacon; cook and stir until pork is no longer pink, about 12 minutes. Transfer to a plate using a slotted spoon. Drain excess grease. Heat remaining 2 tablespoons oil in the same pot. Add garlic; stir until fragrant, about 15 seconds. Add onions and red bell peppers; cook and stir until tender, about 12 minutes. Return sausage, pork, and bacon to the pot. Add tomato sauce, corn, diced tomatoes, green chile peppers, jalapeno peppers, Burgundy wine, chili powder, baharat, Cajun seasoning, chipotle hot sauce, and browning sauce. Bring to a boil; reduce heat and simmer, covered, until flavors combine, at least 1 hour.
Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet. Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm. Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin. Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes. Fluff spaghetti squash strands with a fork, keeping them in the shells. Increase oven temperature to 400 degrees F (200 degrees C). Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork. Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes. Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.
Heat oil in a skillet over medium-high heat. Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture. Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.
Pour water to the fill line of a sous vide cooker (such as SousVide Supreme(R)) to make the water bath. Preheat to 134 degrees F (57 degrees C). Mix garlic, chives, paprika, salt, Worcestershire sauce, and black pepper thoroughly into the ground beef. Form mixture into 2 patties and press into 2 chef's rings. Place into a food-grade cooking pouch and vacuum-seal. Submerge the pouch in the water bath and cook until no longer pink in the center, about 1 hour. Preheat an outdoor grill for high heat and oil the grate thoroughly. Remove patties from the pouch and chef's rings. Pat dry with paper towels. Grill patties until surfaces are lightly charred with grill marks, 30 to 45 seconds per side. Place patties on burger buns and top with lettuce, tomato, Monterey Jack cheese, ketchup, and mayonnaise.
Preheat oven to 425 degrees F (220 degrees C). Tie tenderloin at 2-inch intervals with kitchen string. Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat. Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside. Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat. Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy. Preheat and grease a waffle iron according to manufacturer's instructions. Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.
Sprinkle halibut with seafood seasoning; place into a container with a lid. Whisk balsamic vinegar, lemon juice and zest, parsley, thyme, and rosemary together; pour over halibut. Cover; marinate fish in the refrigerator for 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish; scatter onion evenly in the bottom of the dish. Heat oil in a skillet over high heat; fry halibut just until browned, about 1 minute per side. Remove halibut and place on bed of onions in prepared baking dish. Bake in the preheated oven for 8 minutes. Remove fish; pour about half the marinade over the fish, discarding remaining marinade. Return halibut to the oven; bake until fish flakes easily with a fork, about 7 minutes more.
Preheat an oven to 350 degrees F (175 degrees C). Pour the butter into the bottom of a 9x13-inch baking dish. Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended. Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.
In a large bowl, beat eggs, margarine and sugar together. Stir in the flour, baking powder, and cinnamon to form a sticky dough. Preheat the pizzelle iron. Drop cookie dough by rounded teaspoonfuls onto the hot iron close the lid and cook for 1 to 2 minutes. Steam will stop coming out of the iron. Place cookies on a wire rack to cool.
Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell. Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.
Spread peanut butter onto the cut side of the banana halves, and seal the halves back together. Slice into coins, and set aside. In a saucepan over low heat, whisk together the egg yolks and 1/2 cup of the sugar. Stir in the vinegar and butter. Cook, whisking constantly until clear. Whisk in remaining sugar if you like. Place the bananas into a serving bowl, and pour the sauce over them. This dish may be served hot or cold.
Combine the chicken, soy sauce, and 1 can of pineapple tidbits with juice in a bowl. Allow chicken to marinate for 20 minutes. Remove the chicken from the marinade; strain the marinade in a colander, reserving the juice. Discard the pineapple. Heat the olive oil in a large skillet over medium heat. Add the red bell pepper, orange bell pepper, mushrooms, garlic, and ginger. Cook and stir the vegetable mixture until the garlic is fragrant and the peppers begin to soften. Stir in the chicken and cook until the juices from the chicken run clear, about 15 minutes. Pour in the reserved chicken marinade, 1 can of pineapple tidbits with juice, black bean sauce, and crushed red pepper; season with salt and pepper; simmer 5 minutes.
Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour. Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain. Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes. Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.
Blend almond milk, strawberries, protein powder, lemon juice, ground flax seed, and basil in a blender until smooth.
Preheat oven to 400 degrees F (200 degrees C). Rub the skin of each sweet potato with vegetable oil; place potatoes on a baking sheet. Bake in the preheated oven until tender, about 1 hour; remove and cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C). When sweet potatoes are cool enough to handle, scrape flesh into a large bowl; discard skins. Beat sweet potatoes with an electric mixer until smooth. Measure 6 cups of mashed sweet potato into a large bowl; beat in 3/4 cup brown sugar, cream, 1/4 cup melted butter, 1/4 teaspoon cinnamon, and salt. Pour sweet potato mixture into an 8x8-inch baking dish. Place the rolled oats into the bowl of a food processor or blender, and pulse until oats are finely ground. Place oats, 2 tablespoons brown sugar, flour, and 1/8 teaspoon cinnamon into a bowl. Cut 2 tablespoons cold butter into the oat mixture with a pastry blender or fork until crumbly; sprinkle evenly over sweet potato mixture. Bake in the preheated oven until sweet potatoes are heated through and oatmeal streusel is lightly browned, 70 to 80 minutes. Remove from oven, sprinkle immediately with marshmallows, and let stand until marshmallows are melted, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.
Preheat oven to 350 degrees F (175 degrees C). Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish. Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter. Combine granola, chocolate chips, and pecans in a bowl and set topping aside. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk. Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk. Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side. Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.