HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper. Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise! Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.
Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce. In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes. Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).
Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.
Preheat oven to 350 degrees F (180 degrees C). Thoroughly butter the bottom and sides of a 13 x 9 inch baking pan. In a large mixing bowl, cream together the butter and sugar. Beat in the almond extract. Gradually mix in the arrowroot flour. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into the baking pan and smooth the surface with a rubber spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Dust with confectioner's sugar.
Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours. Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours. Remove the pork, and shred with 2 forks. Serve.
Fill a tall 16 ounce glass 1/3 full of crushed ice. Pour in the vodka and coffee liqueur. Fill to within 1 inch of the rim with cola. Fill to within 1/2 inch with light cream. Stir to blend.
Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes. Add chicken broth, vegetable stock, and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas (if using); cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas (if using), and water chestnuts. Gently heat through.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Mix in the chocolate chips and marshmallows. Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. 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.
Combine ground pork, eggs, soy sauce, green onions, garlic, and ginger in a large mixing bowl; using gloves, mix together with your hands until all ingredients are incorporated well. Cover bowl with plastic wrap and chill in refrigerator 1 to 2 hours. Bring a saucepan of water to a boil. Using a 1 teaspoon cookie scoop or a teaspoon, form pork mixture into small meatballs. Cook meatballs in small batches in boiling water until they float to the top and stay there for 3 minutes. Remove cooked meatballs from water with a slotted spoon.
Heat olive oil in a skillet over medium heat; cook and stir diced red bell pepper, red onion, and garlic in the hot oil until soft, 5 to 7 minutes. Combine the bell pepper mixture, black beans, mustard, flour, chili powder, cumin, salt, and black pepper in a food processor; blend until the beans are completely mashed. Form the mixture into 2 patties. Cook the patties in a skillet over medium heat until heated through, 4 to 5 minutes per side.
Preheat oven to 350 degrees F. Mix cream cheese, hot sauce, sour cream, and garlic in medium bowl until well blended. Stir in chicken and 1/2 cup cheese. Spoon into 2-quart baking dish. Top with remaining cheese. Cover with foil. Bake 30 minutes or until heated through.
In a small bowl, combine dates with boiling water. Set aside to cool. Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a medium bowl, mix flour, soda, salt and cocoa. Set aside. Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture. Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top. Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.
Beat together the butter and confectioners' sugar till creamy. Add vanilla. Mix the dry ingredients, stir into creamy mixture. Blend well. Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator. Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.
Slice chicken breast halves to half their original thickness; you should have 16 pieces. Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture. Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate. Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth. Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the flavored gelatin, sugar and shortening until smooth. Beat in the eggs, one at a time, then stir in vanilla. Combine the flour and salt, stir into the creamed mixture. Divide the dough into four pieces, and refrigerate any dough that is not yet being used. On a lightly floured surface, roll one piece of dough at a time out to 1/4 inch thickness. cut with cookie cutters and place onto an ungreased cookie sheet. Brush the tops of the cookies with egg white, and sprinkle with colored sugar. Bake for 8 to 10 minutes in the preheated oven. Do not brown. allow cookies to cool for a few minutes on the cookie sheets before removing to a wire rack to cool completely.
Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.
Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.
Heat up the oven by turning on for 3 to 4 minutes; turn the oven off. Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool. Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Heat a skillet over high heat; add SPAM(R) with Bacon, reduce heat to medium and cook and stir until SPAM(R) with Bacon starts to brown, 2 to 5 minutes. While SPAM(R) with Bacon is browning, crack eggs into a bowl, add water and whisk thoroughly with a fork. Reduce heat to low; pour eggs into skillet. Cook and stir lightly until eggs are set. Remove SPAM(R) with Bacon mixture from skillet. Turn heat up to medium and place first tortilla into skillet. Top with SPAM(R) with Bacon mixture, salsa, and Colby-Jack cheese. Top with remaining tortilla. Cook until bottom tortilla starts to brown; flip carefully. Continue cooking on the other side until the cheese melts and tortilla starts to brown, about 5 minutes per side.
Place cauliflower in a skillet over medium heat; drizzle with olive oil. Cook and stir until light golden, 5 to 7 minutes. Pour cooked cauliflower into a blender with Parmesan cheese, lemon juice, and black pepper. Blend until the mixture resembles mashed potatoes, 10 to 15 seconds. Toast bread, about 2 minutes, and spread light mayonnaise equally on each slice. Spread cauliflower mash equally over the toast. Place avocado slices over the cauliflower.
Preheat oven to 425 degrees F (220 degrees C). Grease an 8 inch square pan. Cut cold butter into 1/4 inch cubes. Toss cubes with baking mix until coated. Beat 1/2 cup milk and egg together; stir into butter mixture. Turn dough onto cloth covered board generously dusted with baking mix; roll to coat. Fold and knead 10 times. Roll into a 15 x 8 inch rectangle. Spread with softened butter or margarine. Mix sugar and cinnamon, and sprinkle over dough. Roll up tightly, beginning at 15 inch side. Pinch edge into roll. Cut into 12 slices with a sharp knife. Place cut sides down in prepared pan. Bake until golden, about 15 minutes. Remove from oven, and cool for 15 minutes. Mix confectioners sugar and 1 tablespoon milk until smooth. Drizzle over cinnamon buns. Serve.
Heat oven to 350 degrees F (175 degrees C). Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining nuts before serving.
In a bowl, toss shrimp with lemon zest and cilantro to coat. Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.
Arrange lettuce leaves on 4 plates. Arrange rows of Cheddar cheese, bacon, eggs, chicken, tomatoes, chopped avocados, and cucumber, in that order, over lettuce. Mash pitted avocado in a small bowl; add lemon juice and mix well. Stir ranch dressing into avocado-lemon juice mixture until dressing is smooth. Top salad with dressing.
Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets. Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon. Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice. Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.
Stir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to work the melted lard into the flour mixture until coarse and crumbly. Mix in the molasses mixture until a wet, sticky dough is achieved. Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat. Scrape dough into the center of a clean, 2x2 foot cotton cloth. Bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top. Carefully place dumpling into boiling water, making sure it is immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours. After 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. Place onto a plate and allow to cool. Serve warm or cold.
In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside. In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter. Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces. Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil. Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.
In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
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, cool, and cut potatoes into bite-size pieces. Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray. Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything. Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.
Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside. Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened. Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat a skillet over medium-high heat. Cook and stir ground beef until browned, adding the onions the last few minutes of cooking. Drain the fat, then stir in the carrots, cauliflower, and asparagus. Mix the milk, egg, bread crumbs, and seasoning blend in a small bowl. Stir in the beef and vegetable mixture, then pour into the prepared baking dish. Cover with aluminum foil. Bake in the preheated oven for 45 minutes. Uncover and sprinkle with Parmesan cheese and return to the oven. Continue baking for 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook the fusilli at a boil until tender yet firm to the bite, about 12 minutes; drain. Drizzle 1 tablespoon olive oil into drained pasta; stir to coat. Bring a saucepan of lightly salted water to a boil. Cook the fiddlehead ferns at a boil until tender, 3 to 5 minutes; drain. Rinse the fiddleheads in cold water to stop from further cooking; drain. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon once cool enough to handle. Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl. Combine sun-dried tomatoes, egg yolk, Dijon mustard, lemon juice, and garlic in a bowl. Stream about 1/3 of the vegetable oil into the mixture while whisking vigorously until the mixture begins to emulsify. Stream the remainder of the olive oil into the dressing while whisking; season with salt and pepper. Pour the dressing onto the pasta mixture; stir to coat.
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape. Bake in the preheated oven until golden brown, about 45 minutes.
Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain. Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes. Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.