HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside. 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, reserving 1 cup of the pasta water. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Preheat a grill for high heat. Crumble ground beef into a large bowl. In a separate bowl, dissolve the soup mix in the warm water, and mix well. Stir the soup mix and water into the ground beef along with the tortilla chips, corn chips, onion, garlic, jalapeno, and banana peppers. Season with seasoned salt and Cajun seasoning, and mix using your hands just until blended. Form the beef mixture into 12 balls, and pat into patties. Cook patties on the hot grill for 5 minutes per side. Place a slice of cheese on top of patties during the last 30 seconds of grilling. Serve on buns.
Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth. Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.
In a large bowl, toss together the salad greens, carrot, green onions, strawberries, raspberries, garlic, walnuts, almond slices, currants and feta cheese. Divide between two salad bowls. Top each bowl with some croutons and serve with vinaigrette dressing.
Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage. Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar. Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.
In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.
Place ground beef, onion, and garlic in a lightly greased Dutch oven. Cook over medium heat until ground beef is browned, breaking it apart with a wooden spoon as it cooks. Add chili powder, tomatoes, and beef broth and simmer for 10 minutes. Add Knorr(R) Rice and corn and cook another 7 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy. Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden. In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture. Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture. Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan. Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight. Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.
Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes. Preheat grill for medium high heat. Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
In a small saucepan, boil 2 cups of water and add 1/2 cup of whole grain sorghum to make 1 1/2 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork. Preheat oven to 400 degrees F. Trim ends from the asparagus and cut into 1/2 inch pieces. Cut the shallots into thin slices and place the asparagus and shallots in a roasting pan. Toss with olive oil and salt. Roast for 20 minutes or until the asparagus is cooked and starts to char. Once the asparagus is cooked, toss the sorghum with the asparagus, feta and parsley (use more or less sorghum if needed). Whisk together the dressing ingredients, pour over the sorghum mixture and toss until well combined. Toss and add more salt as desired. Pair with white fish (cook however desired).
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish. Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.
In a large stock pot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the honey, applesauce, yogurt, egg, lemon juice, and lemon zest. In a medium bowl, mix the unbleached flour, whole wheat pastry flour, baking soda, salt, and nutmeg. Make a well in the center, and pour in the honey mixture. Stir until no large lumps remain. Pour into the prepared muffin pan, filling each cup about 2/3 full. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
In a medium saucepan over low heat, mix the ketchup, dark brown sugar and beer. Heat for approximately 10 minutes.
Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne. Watch Now
Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan. Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
Stir the coconut milk, ginger, garlic, and parsley into a deep skillet over medium heat. Season with salt, turmeric, cumin, chili powder, and curry paste. Bring to a slow boil. Then stir in black beans, kidney beans, and red and green bell peppers; simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10 minutes.
Preheat oven to 350 degrees C (175 degrees C). Coat a 15x10 inch jelly roll pan with non-stick spray. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans. Bake 30 to 35 minutes, or until set. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat. Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat. Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture. Bake in the preheated oven until top is crunchy, about 30 minutes.
Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.
Preheat oven to 375 degrees F (190 degrees C). Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil. Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans. Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer. Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined. Stop mixer, scrape sides, and beat again for about 30 seconds. Divide batter evenly between the two prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes. Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract. Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.
Preheat the oven broiler. Line a baking sheet with aluminum foil. Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham. Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese. Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.
Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned. Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg. Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl. Stir in milk and butter until smooth. Fold in walnuts until just combined. Spread batter evenly in the prepared baking pan. Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter. Pour hot water over the batter. Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking. Best served warm.
In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.
Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan. Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes. Peel beets and cut into 1/4-inch-thick slices. Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth. Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.
Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel lined plate, return pan to stove, and increase heat to medium-high. Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes. Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin.
Combine all ingredients in the top of a double boiler. Cook, stirring until it forms a smooth sauce. Serve warm over chocolate roll.
Heat olive oil in a large saucepan over medium heat; cook and stir jalapeno pepper and garlic until garlic is lightly cooked, 3 to 5 minutes. Mix salt, cumin, black pepper, cardamom, coriander, cinnamon, paprika, cloves, and nutmeg together in a bowl; stir into jalapeno pepper mixture until evenly coated. Stir in tomato sauce and tomato paste; lower heat and simmer for 20 minutes. Pour milk into tomato mixture and stir in chicken; cook until chicken is heated through, about 5 minutes. Sprinkle cilantro over chicken mixture.
Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet. Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely. Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture. Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook bison sausage and onion over medium heat in an extra-large skillet until bison sausage is brown. Add apple and cook for 5 more minutes. Drain off fat. Whisk eggs, milk, sage, and pepper in a large bowl. Place bread cubes in prepared baking dish. Top with bison sausage mixture and the cheese. Gently mix to evenly distribute ingredients. Pour egg mixture over bread mixture. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Blend ice cubes, peach, tequila, triple sec, peach schnapps, lime juice, and agave nectar together in a blender until smooth, about 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). In a very large bowl, beat the eggs. Add the remaining ingredients in order, mixing well. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes. Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine. Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature. Preheat oven to 325 degrees F (165 degrees C). Bake pudding until bread has absorbed custard and is set, about 50 minutes.
Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. Bake as directed. Cool in pans on a cooling rack. Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup. Chill and enjoy.
Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water. Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.
Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.
Chop Brazil nuts and soy nuts in a food processor. Add Parmesan cheese, ground flax seeds, lemon juice, garlic, lime juice, and chile powder; pulse until combined. Add cilantro; pulse until finely chopped. Add olive oil; process on low speed until a thick sauce forms.
In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken. When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.
Preheat an oven to 350 degrees F (175 degrees C). Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish. Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork. Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.
Pour water into a mug. Add honey and heat in the microwave for 1 minute and 30 seconds. Stir in lemon juice, mixing until honey is dissolved, then stir in the sugar.
Fill a cocktail shaker with ice; add vodka, cherry juice, triple sec, and chocolate liqueur. Cover the shaker and shake until cocktail is chilled. Strain into a cocktail glass and garnish with a cherry.