HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place black beans into a large bowl, cover with water, and soak overnight. Drain beans. Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours. Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours. Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks. Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes. Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water. Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest. When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated. Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix. Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan. In a large bowl cream the margarine and sugar. Beat in eggs one at a time. Mix in the crushed cookies, and coconut alternately with the milk. Stir in the applesauce. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until the top springs back when lightly touched.
Mix macadamia nuts, mayonnaise, lemon, sage, black pepper, and salt in a bowl until well combined. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with oil. Heat a large skillet over medium-high heat; add bacon and cook, turning occasionally, until crispy, about 10 minutes. Leave as much bacon fat in the pan as desired and drain bacon slices on paper towels. Place asparagus in the skillet and cook in the bacon fat until bright green and nearly tender, 3 to 5 minutes. Place 1 chicken breast in a resealable plastic bag on a cutting board. Pound chicken firmly with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts. Place provolone cheese and 1 to 2 slices bacon on each chicken breast; divide asparagus spears equally over the breasts. Roll chicken around the bacon and asparagus; place, seams down, in the prepared baking pan. Coat with mayonnaise-nut mixture. Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add green bell pepper and onion; cook and stir until tender, 8 to 10 minutes. Heat remaining 1 tablespoon oil in another nonstick skillet over medium-high heat. Add chicken; cook and stir until chicken is crumbly and no longer pink, 8 to 10 minutes. Stir in green bell pepper, onion, salt, and black pepper. Top with cheese slices and cook until melted, 2 to 3 minutes. Spread chicken mixture evenly over halved rolls.
Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours. Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.
Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature. Combine apples, onion, chives, and parsley in a bowl and toss well. Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat. Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 20 minutes. Drain. Add margarine, Creole seasoning, salt, and pepper to the pot. Beat together, gradually adding milk, until potatoes reach a whipped consistency.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat. Fold the noodles into the saucepan. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.
Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.
Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate. Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust. Refrigerate until pumpkin filling firms up, about 1 hour.
Preheat oven to 225 degrees F (110 degrees C). Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat. Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.
Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, almond milk, water, garlic powder, paprika, salt, and black pepper in a large bowl. Pour panko into a shallow bowl. Dip florets into the batter to coat completely. Roll in panko and lay on the prepared baking sheet, leaving a bit of room between each one. Bake in the preheated oven for 25 minutes. Pour barbeque sauce into a bowl. Remove cauliflower from oven; dip each floret in the barbeque sauce and place back onto the baking sheet. Drizzle with sriracha sauce. Bake for 25 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray. Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices. Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Combine the flour, brown sugar, cocoa powder, baking soda and salt in prepared pan. Mix well with a fork. Make three "wells" in the dry ingredients. Pour oil in the first, vinegar in the second, and vanilla in the third. Pour milk over the top and mix all ingredients with a fork until well blended. Pour chocolate chips over the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs. Cool in pan for 15 minutes, then cut and serve directly from the pan.
Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet. Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble. Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet. Slowly pour Swanson(R) Unsalted Chicken Broth over the Brussels sprouts. Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more. Top with grated Parmesan cheese.
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Cream butter or margarine and sugar till fluffy. Beat in eggs, one at a time. Add melted chocolate, coffee, and rum; mix well. Stir in flour and chopped nuts. Pour filling into pie shell, and decorate with walnut halves. Bake for 25 minutes. Remove pie from oven, and cool completely. Refrigerate 1 hour before serving.
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish. Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth. Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust. Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.
Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse. Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.
Stir apples, sugar, apple cider, cinnamon, allspice, salt, and cloves together in a slow cooker. Cook on High for 1 hour. Reduce heat to Low and continue cooking, stirring occasionally, until the mixture is thickened and dark brown, 9 to 11 hours. Remove cover and continue cooking on Low, whisking occasionally, until desired smoothness is achieved, about 1 hour. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter 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. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish. Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted. Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices. Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight. Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.
Pour prune juice into a blender. Layer Greek yogurt, spinach, blueberries, strawberries, peach, and flax seeds in the blender, in this order. Start blender on low speed and gradually increase speed until smoothie is well blended.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon. In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix sugar, vegetable oil, eggs, salt, cinnamon, buttermilk, flour, baking powder, and blueberries, stirring after each addition, in a large bowl. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough. Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick. Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies. While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors. Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.
Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust. Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.
In a blender, combine tomato-vegetable juice, vodka, pickle juice and hot sauce. Season with celery salt, dill weed and garlic salt. Blend until smooth. Pour into glasses over ice, and serve.
Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours. Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells. Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy. Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel. Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool. In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust. Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.
Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper. In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, then slice each sweet potato into wedges. Arrange wedges on a baking sheet. Preheat an oven to 400 degrees F (200 degrees C). Brush the sweet potato wedges with olive oil, and lightly season with salt and pepper. Combine sea salt, lime zest, chili powder, paprika, and crushed red pepper flakes in a small bowl. Bake in the preheated oven until golden brown on all sides, about 20 minutes. Plate and sprinkle with the seasoning mixture and cilantro immediately.
Mix grapes, celery, apple, orange slices, blackberries, and walnuts in a large bowl; add yogurt and stir to coat. Cover bowl with plastic wrap and refrigerate until the salad is chilled, at least 30 minutes.
Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes. Whisk milk into the saucepan until mixture is smooth. Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.
Grease 12 muffin cups with cooking spray. Stir graham cracker crumbs and 2 tablespoons coconut oil together in a bowl. Press cracker mixture into the bottoms of the prepared muffin cups. Combine chocolate chips and remaining coconut oil in a microwave-safe glass or ceramic bowl; melt in the microwave in 30-second intervals, stirring after each melting, for 1 to 1 1/2 minutes (depending on your microwave). Divide melted chocolate mixture evenly among muffin cups. Press 1 marshmallow horizontally into chocolate in each muffin cup; refrigerate until chocolate is firm, 1 to 2 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Bake s'mores in the preheated oven until marshmallows are browned and puffed, 1 to 1 1/2 minutes. Return muffin tin to refrigerator to set chocolate and marshmallow, 30 to 60 seconds. Loosen and remove s'mores from the muffin cups with a butter knife.
Preheat oven to 325 degrees F. Grease 13 x 9-inch baking pan. Microwave 1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted morsels. Gradually beat in flour mixture alternately with water until smooth. Spread into prepared pan. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with BUTTERFINGER(R) pieces. Cool completely in pan on wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
 Watch Now Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
 Watch Now Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
 Watch Now Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
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Beat together the eggs and sugar; add milk, orange juice and zest, lemon juice and zest, and the whisky. Sift together the flour and baking powder; gradually add to wet ingredients. Stir in apples, pecans and raisins. Whisk together the confectioners sugar with enough water to make a thin glaze. Set aside. Heat oil in a deep frying pan to 365 degrees F (185 degrees C). Carefully drop dough by rounded tablespoonfuls into hot oil and fry until golden brown. Drain well and dip in glaze. Allow to cool before storing in a glass jar.
Preheat a grill for medium-high heat. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.