HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas. Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine. Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes. Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough. Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil. Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes. Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes. Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes. Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.
Combine rice, diced tomatoes, water, onion, green bell pepper, salsa, garlic powder, chili powder, salt, and pepper in a multi-functional pressure cooker. Close and lock the lid. Select the Rice function according to manufacturer's instructions; cook until rice is tender and flavors are blended, about 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved. In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool. Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.
Stir tomato juice, steak sauce, barbeque sauce, celery seed, garlic salt, and black pepper in a large pitcher. Serve in glasses over ice and garnish each serving with a pinch of cayenne pepper, a lemon wedge, and a celery stick.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.
Combine sugar and orange in a food processor; pulse until coarsely chopped. Add cranberries, gelatin mix, celery, and pecan pieces; pulse briefly until coarsely chopped. Pour into a serving bowl. Refrigerate before serving, about 1 hour.
Preheat the oven broiler, and move oven rack into the top position. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Pour juice from crushed pineapple and cranberry sauce in a measuring cup and add enough water to equal 2 cups of liquid; bring to a boil in a saucepan. Remove from heat and dissolve raspberry gelatin in the liquid. Pour gelatin into a bowl and refrigerate until partly set, about 45 minutes. Beat cream cheese with mayonnaise in a bowl with an electric mixer until fluffy; gradually beat partially set gelatin into cream cheese mixture. Gently fold 1 cup whipped topping into the mixture. Stir crushed pineapple, cranberry sauce, apple, and walnuts into gelatin mixture. Transfer to a serving bowl and refrigerate until set, about 4 hours. Serve frosted with 1/2 cup whipped topping, or as desired.
Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down. Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.
Whisk together the red wine, Worcestershire sauce, liquid smoke, molasses, onion powder, garlic powder, salt, and pepper in a bowl; pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate overnight in the refrigerator. Remove the brisket from the marinade and shake off excess. Reserve the remaining marinade. Heat a deep skillet over medium-high heat. Cook the brisket until browned on both sides, about 5 minutes per side. Pour the reserved marinade into the skillet along with the beef broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until the brisket can be pulled apart with a fork, 2 1/2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Beat eggs slightly. Beat in sugar and oil. Slowly add milk and almond flavoring. In second bowl put flour, baking powder, soda, and salt. Stir in dates, cherries, raisins, and nuts. Pour into batter, stirring only to moisten. Spoon into greased 9x5x3 inch loaf pan. Bake for 1 hour in 350 degree F (175 degree C) oven until a toothpick inserted in the center comes out clean. After 10 minutes turn loaf out to cool on a rack. Store in plastic bag.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, 1/2 cup pecans, and melted butter together in a bowl; pour mixture into a 9x13-inch baking dish and press to form a crust. Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool completely. Whisk cream cheese and confectioners' sugar together in a bowl until smooth; spread evenly over crust. Beat vanilla pudding mix, chocolate pudding mix, and milk together in a bowl using an electric mixer until thickened; pour over cream cheese layer. Spoon whipped topping evenly over pudding layer. Drizzle chocolate syrup over whipped topping layer making abstract designs; sprinkle with remaining 1/2 cup pecans. Refrigerate until chilled and set, about 2 hours.
Combine potatoes, cornmeal, 1 teaspoon salt, and sugar in a large bowl. Pour boiling water on top. Cover with a dish towel; let sit for 24 hours in a warm place. Remove potatoes from the yeast water, and add milk, 1 cup water, butter, 1/8 teaspoon salt, and baking soda to the bowl. Add 1 cup flour at a time, stirring constantly, until dough begins to come together and pull away from the sides of the bowl. Turn dough out onto a floured surface; cut into 3 equal pieces. Knead each piece until soft and elastic. Place dough in 3 well-buttered bread pans and turn to coat. Cover loosely with greased plastic wrap and let rise in a warm place until doubled in size, about 24 hours. Preheat an oven to 400 degrees F (200 degrees C). Bake in the preheated oven until tops are golden brown, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with vegetable oil. Drain tuna and reserve oil; add enough vegetable oil to make 1/4 cup total. Combine tuna, reserved oil, bread crumbs, eggs, and brewer's yeast in a bowl. Drop 1/4 teaspoonfuls of tuna mixture 1 inch apart onto the prepared baking sheet. Bake in the preheated oven until set, about 10 minutes. Cool biscuits and store covered in the refrigerator.
In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer. Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.
Preheat oven to 350 degrees F (175 degrees C). Combine chopped pepperoni, ground beef, tomato sauce, cracker crumbs, Parmesan cheese, eggs, minced onion, French-fried onions, garlic powder, oregano, and tarragon in a large bowl; form into a loaf in a loaf pan. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a layer of sliced pepperoni on the top of meatloaf and bake for 5 minutes more.
Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes. Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.
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 and reserve. In a large skillet over medium heat, brown bacon until crisp; drain on paper towels. Discard all but 2 tablespoons of bacon fat. Add sliced onions to skillet and cook over medium heat in bacon fat until slightly browned. Add broth, hot pepper flakes, and bacon; simmer until ready to serve. Add penne to mixture in skillet and heat until warmed through; serve immediately.
Place ice cubes into a blender, and pour in the orange juice, grapefruit juice, pineapple juice, grenadine, light rum, dark rum, and vodka. Cover, and blend until smooth. Pour into tumblers to serve.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture. Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up. Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.
Melt butter in a large skillet over medium heat. Add chopped bacon and onions; cook and stir until the bacon is crisp and the onions are browned, 6 to 8 minutes. Remove bacon and onions to a small dish, reserving about 2 tablespoons of the bacon fat for frying the pierogi. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash until smooth. Allow to cool for 10 minutes. Season with salt, black pepper, and cayenne pepper. Stir in 1 egg and farmer's cheese. Cover and refrigerate until chilled, about 30 minutes. Beat 1 egg with 1 tablespoon water in a bowl for the egg wash. Place 2 to 3 wonton wrappers at a time on a lightly floured work surface. Brush the edges lightly with the egg wash. Place about 2 tablespoons of filling in the center of each wrapper. Fold each pierogi in half and lightly press the edges together to seal. Bring a pot of salted water to a boil and cook pierogi in the boiling water until they float, 2 to 3 minutes. Drain. Transfer pierogi to the skillet with reserved bacon drippings in batches and cook over medium heat until lightly browned, about 2 minutes per side. Transfer to a bowl, toss with the bacon and onions, and serve garnished with sour cream and chives.
Combine and blend in a blender until liquid. Tons of protein and good for lactose intolerant people like me.
Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes. Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces. Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large heavy skillet over medium-high heat. Cook sausage until browned on both sides; remove and set aside. Drain excess oil. Saute shallot and garlic until tender. Stir in tomatoes, corn, peas, mushrooms and green onions. Season with bay leaf, thyme and red pepper flakes. Bring to a boil, then carefully transfer to a 9x13 inch baking dish. Lay sausage on top, and cover dish tightly with foil. Bake in preheated oven for 35 to 40 minutes.
Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes. Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse. Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle; remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth; strain into a bowl. Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.
Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender. Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Place potatoes into boiling water and cook about 20 to 30 minutes depending on the size until they are cooked thoroughly. Drain and cover to let stand until they are cool enough to handle. Cut potatoes in half or quarter (depending on the size; smaller sizes will cook faster) and attempt to make them as uniform as possible. Place in a bowl and add poultry stock and white wine, mix and let the liquid absorb into the potatoes. In a separate bowl add garlic, vinegar, Dijon mustard, 1/2 the salt and pepper and mix well. Whisk in 1/2 cup plus 2 tablespoons olive oil into the mixture until dressing is emulsified. Add vinaigrette to the potatoes and mix well. Add green onions, parsley, dill, and basil and mix again. Serve immediately or at room temperature.
Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute. Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes. Fluff quinoa with a fork. Stir in cilantro and lime juice.
Rinse soaked beans and drain. Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes. Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces. Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth. Preheat oven to 350 degrees F (175 degrees C). Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat. Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni. Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture. Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning. Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface. Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes. Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Blend coconut milk, banana, mango, and spinach together in a blender until smooth.
Sprinkle chicken with salt and lemon-pepper. Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm. Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Preheat the oven to 375 degrees F (190 degrees C). Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat. Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath. Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend. Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread chickpeas on prepared baking sheet. Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry. Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet. Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Bake in the preheated oven until tender, about 25 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Place the apples, shallot, basil, and red wine in a blender, and puree. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, season with nutmeg and pepper, and sprinkle with Worcestershire sauce. Cook about 4 minutes, then mix in onion and garlic. Continue cooking 4 minutes, or to desired doneness. Mix sun-dried tomatoes, broccoli, and red bell pepper into the skillet. Continue cooking until broccoli is tender. Stir in the apple mixture, and cook until heated through. Serve over the cooked pasta.