HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large saucepan of lightly salted water to a boil. Add orzo, and cook 11 minutes, or until al dente. Drain, and place in the refrigerator about 1 hour, until chilled. In a large bowl, toss together orzo, crabmeat, tomatoes, carrot, red bell pepper, green bell pepper, and green onions. In a small bowl, blend mayonnaise, chili sauce, lemon juice, salt, pepper, and hot pepper sauce. Pour over the orzo mixture, and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. Pour the batter into the prepared cake pan. Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. Allow to cool completely. While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Set the filling aside and allow to cool for 5 minutes. Remove cake from pan, and cut in half horizontally. Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. Place the top half of the cake on top of the filling. Chill the cake in the refrigerator until the filling has set, about 1 hour. Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. Spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish.
Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well. Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.
To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once. Preheat oven to 425 degrees F (220 degrees C). Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Preheat the oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through. Spread Alfredo sauce over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, and put on as many black beans as you like. Place jalapeno slices on top, then cover with remaining cheese. Garnish with a sprinkle of dried parsley flakes. Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
Brown ground beef with onion in 4-quart stockpot; drain, if desired. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 7 minutes or until rice is tender. Garnish, if desired, with sour cream, shredded Cheddar cheese and/or sliced green onions.
Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet. Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes. Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Generously grease 12 2-inch tart tins. Roll out pastry. Cut 12 3-inch circles. Reserve pastry scraps. Fit pastry circles into greased tart tins. Spread 1 teaspoon of jam into bottom of each tart shell. In a small mixing bowl, beat together egg, sugar, and salt until light in color. Mix in milk and almonds. Spoon an equal amount of filling into each tart shell. Cut pastry scraps into small strips and form a cross on top of each tart. Bake in preheated oven for 15 minutes, until tops are golden brown.
Mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. Mix in vegetable broth, honey, and orange juice. Pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. Place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. Brine temperature must stay colder than 40 degrees F (4 degrees C). Remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. Mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. Place apple, celery, onion, and orange pieces into the cavity of the turkey. Preheat an outdoor grill to 400 degrees F (205 degrees C) for indirect heat and lightly oil the grate. Build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. Gather up the edges of the foil to make a pouch and leave the pouch open at the top. Set the smoke bomb directly onto the coals if grilling with charcoal, or onto the flame bar of a gas grill. Set the turkey onto the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. Set the probe thermometer for 160 degrees F (70 degrees C). Grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. Replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees F (70 degrees C), 2 to 3 more hours. Remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.
Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well. Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top. Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.
Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon. Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour. Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.
Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.
Cook noodles in a large pot of boiling water until al dente. Drain. Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through. Serve spinach sauce over spaghetti or egg noodles.
Spray a stockpot with cooking spray. Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture. Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
In a cocktail mixer full of ice, combine gin, campari and sweet vermouth. Stir, and strain into a chilled cocktail glass. Garnish with a twist of lemon zest.
Heat a large pan over medium-high heat. Saute onion in sesame oil until softened, about 5 minutes. Add ginger; cook and stir until softened. Stir in chickpeas, peas, and tamari until combined and heated through. Add bok choy; stir until wilted, 3 to 5 minutes.
Whisk olive oil, lemon juice, garlic, mustard, rosemary, salt, and black pepper together in a small bowl. Arrange swordfish steaks on a rimmed baking sheet and pour marinade over fish. Refrigerate up to 1 hour. Preheat an outdoor grill for high heat and lightly oil the grate. Place swordfish on the preheated grill rack. Cook until fish flakes easily with a fork, 4 to 5 minutes per side. Serve immediately.
In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x12 inch baking dish. In the baking dish, arrange the zucchini, potato, green onions, and carrots. Place the cod on top of the vegetables, and sprinkle with dill. Arrange tomato slices over the cod, and sprinkle with red chile pepper. Drizzle with olive oil and lemon juice, and season with sea salt and pepper. Cover dish with aluminum foil, and bake 30 minutes in the preheated oven, until vegetables are tender and fish is easily flaked with a fork.
Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.
Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes. Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes. Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.
Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.
Preheat the oven to 350 degrees F (175 degrees C). Wrap garlic cloves in aluminum foil, and bake for 45 minutes, or until soft. Bring 3 inches of water to a boil in a large saucepan. Add spinach, cover, and cook for about 2 minutes, just until wilted and soggy. Remove from heat and drain. Mix the garlic, spinach, olive oil, and Romano cheese. In small batches, use a food processor to process to your desired consistency. Transfer to a serving dish.
Preheat oven to 375 degrees F (190 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 25 minutes. 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 and transfer to a 9x13-inch casserole dish. Blend cauliflower, yogurt, chicken broth, and olive oil in a blender until smooth; pour cauliflower mixture into a saucepan over medium heat. Stir Cheddar cheese, nutritional yeast, mustard powder, garlic powder, cayenne pepper, and nutmeg into cauliflower mixture; cook and stir until cheese sauce is smooth, about 5 minutes. Pour cheese sauce over macaroni; toss to coat. Bake in the preheated oven for 15 minutes. Mix Parmesan cheese and panko crumbs together in a bowl; sprinkle over macaroni. Bake until Parmesan cheese is melted, 3 to 5 minutes.
Pour walnuts into a shallow bowl. Roll goat cheese balls in walnuts to coat completely. Thread 1 coated goat cheese ball onto a toothpick; add beet wedge and 4 baby spinach leaves to the toothpick. Repeat with remaining toothpicks, goat cheese, beets, and spinach. Drizzle each skewer with honey.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces. While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble. Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside. In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly. Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a round tube pan or two loaf pans. Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Allow to cool. Whisk flour, baking soda, and cinnamon together in a bowl. Stir flour mixture into raisin mixture until well combined; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer. Bake in preheated oven until toasted, about 10 minutes. Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes. Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready. Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab. Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.
Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill. In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.
Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside. Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes. Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.
In a medium bowl, stir together the chopped pimentos, their juice, and the mayonnaise. Add the cheese, and stir until thoroughly coated. Stir in the pecans and season with salt and pepper. Serve immediately, or refrigerate until serving.
Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime. Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully. Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up. Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.
Scoop flesh of the dragon fruit into a blender using a tablespoon. Scoop seeds of horned melon and passion fruit into a blender. Add sugar, strawberries, starfruit, honey, lime juice, and raspberry-flavored drink mix; pulse until smooth. Pour fruit mixture into dessert bowls. Freeze until firm, about 3 hours.
Stir 1/2 cup water and gelatin together until gelatin dissolves. Bring corn syrup, sugar, and 1/3 cup water to a boil in a saucepan over medium-high heat. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir vanilla and gelatin mixture into corn syrup mixture; cool slightly, about 10 minutes. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Slowly drizzle syrup mixture into egg whites and beat until mixture forms soft peaks. Turn marshmallow out onto parchment paper or parchment-lined sheet pans and allow to set least 8 hours or overnight. (See Editor's Note.) Sprinkle another sheet of parchment paper with confectioners' sugar and place marshmallow, paper-side up, onto confectioners' sugar. Loosen the marshmallow from the parchment paper by wetting the paper on the back. Cut out marshmallows using cookie cutters dipped in water or sprayed with cooking spray.
In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and mustard powder. Mix well and store in a sealed jar.
Preheat oven to 350 degrees F (175 degrees C). Combine apples, 1/4 cup rice flour, white sugar, and cinnamon in a bowl; transfer to an 8-inch baking dish. Mix brown sugar, butter, 1/2 cup rice flour, quinoa flakes, and rice flakes in the same bowl used for apple mixture. Sprinkle crumble topping over apple mixture and pat down gently. Bake in the preheated oven until apples are tender and topping is slightly browned, 35 minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests. Reduce oven temperature to 350 degrees F (175 degrees C). Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Fill a cocktail shaker with ice; add vodka, orange-flavored liqueur, amaretto liqueur, lime juice, and sugar. Cover shaker and shake. Strain drink into 2 martini glasses; add enough cranberry juice to fill glass 2/3-full. Pour 1 teaspoon raspberry-flavored liqueur into each drink and top with champagne.