HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour. Fill the cookie press with dough; press cookies onto an ungreased baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Combine orange juice, pineapple juice, and peach juice in a large glass or plastic bowl. Add a few drops of green food coloring so it turns bright green. Float plastic spiders and insects in the bowl. Add soda water right before serving.
Preheat oven to 350 degrees F (175 degrees C). Coat a skillet with cooking spray and place over medium heat; cook and stir onion and zucchini until tender, 5 to 10 minutes. Place cauliflower in a microwave-safe bowl and add water; cook in microwave until cauliflower is tender, about 3 minutes. Drain water. Whisk egg whites, garlic powder, cayenne pepper, salt, and pepper together in a bowl; add zucchini-onion mixture, cauliflower, and pepperjack cheese. Pour egg mixture into a 10-inch round pan. Bake in the preheated oven until quiche is set in the middle, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray. Season potatoes with salt and pepper and spread in the baking pan. Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces. Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives. Refrigerate salad before serving, 4 hours to overnight.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 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. Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure. Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan. Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper. Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled. Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.
Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours. Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.
Season goat meat with salt and 1 teaspoon turmeric. Sprinkle salt over potato halves. Heat oil in a pressure cooker over medium heat; add 1/2 teaspoon sugar and cook until browned, 2 to 3 minutes. Place potatoes in the caramelized sugar and cook until potatoes are golden, 2 to 3 minutes per side. Transfer potatoes to a plate. Combine cardamom, cloves, and cinnamon stick in the pressure cooker. Add onions, garlic, and ginger; cook and stir until softened and golden, 5 to 10 minutes. Mix tomatoes, remaining turmeric powder, and cayenne pepper into onion mixture; cook for 5 minutes. Season mixture with salt. Add goat meat; cook and stir until goat meat is coated with spice mixture and browned, 10 to 15 minutes. Pour enough water over mixture to cover goat meat. Cover pressure cooker with lid and cook according to manufacturer's instructions for 15 minutes. Remove pressure cooker from heat and let the steam release by itself; open the lid and season with more salt. Add remaining sugar and cut a piece of goat meat to ensure meat is cooked through. Return potatoes to pressure cooker. Add 1/2 cup water, cover pressure cooker with lid, and cook according to manufacturer's instructions for 2 whistles. Remove pressure cooker from heat and let the steam release naturally; check the salt and transfer goat meat to the serving container. Garnish with cilantro leaves.
Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes. Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes. Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.
Mix oil, basil, and garlic in a bowl. Preheat an outdoor grill for medium heat. Cook bread slices on the grill until underside is toasted, 2 to 3 minutes. Flip bread over and baste the grilled sides with about 1/2 of the oil mixture. Grind salt and pepper on top. Grill until bottoms are toasted, 1 to 2 minutes. Flip bread slices over once more; baste with remaining oil mixture. Season with salt and pepper and remove from heat.
Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
In a bowl, mix together the cream cheese, smoked salmon, capers, caper juice, lemon juice, chives, and dill weed until well blended. Cover, and chill for 1 hour. Serve with buttery crackers.
Preheat the oven to 375 degrees F (190 degrees C). Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended. Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Blend peaches in a blender until smooth. Add ice cubes, orange juice, orange yogurt, and orange juice concentrate; blend until desired consistency is reached.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch skillet. Mix flour, white sugar, and salt together in a bowl. Mix in shortening. Add evaporated milk, orange juice, and egg. Fold gently. Pour batter into the skillet. Sprinkle brown sugar on top. Dot with butter. Cover with pecan pieces. Bake in the preheated oven until coffeecake springs back when touched in the center, about 30 minutes.
Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel. In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside. In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese. Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Preheat oven to 350 degrees F. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping. Bake for 25 to 30 minutes or until browned and bubbly around edges.
Cook and stir bacon and red onion together in a skillet over medium heat until bacon is crisp, about 10 minutes. Remove skillet from heat and transfer bacon and onion to a plate, reserving drippings in the skillet. Stir salt, black pepper, paprika, garlic powder, cumin, rosemary, thyme, and celery seed into bacon drippings. Roll potatoes into seasoned bacon drippings until evenly coated. Preheat grill for medium heat and lightly oil the grate. Cook potatoes on grill until golden brown and tender, about 10 to 15 minutes per side. Cool potatoes slightly; cut into bite-size pieces. Mix pickles, pickle juice, mayonnaise, and Dijon mustard together in a bowl until smooth. Stir bacon, onion, and potatoes into mayonnaise mixture until evenly coated.
Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes. Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom. Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking pan, arrange chicken and bay leaves. In a small bowl, combine the salad dressing, onion soup mix and oregano. Pour mixture over chicken. Bake uncovered in preheated oven, basting occasionally, for 40 minutes. Add the mushrooms and tomatoes and bake an additional 20 minutes (or until chicken and vegetables are tender.) If desired, serve with rice and salad.
Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise. Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.
In a large, heavy skillet over medium high heat, fry the bacon until crisp, about 10 minutes. Remove the bacon and leave the fat in the skillet. Then place the potatoes, broccoli, celery, carrots, and onion in the bacon fat, reduce heat to medium and saute for 5 minutes. Place the kielbasa over all, to allow the juices to trickle down over the vegetables. Saute for 5 to 10 more minutes, or to desired tenderness on the vegetables. Season with salt and pepper to taste, crumble the reserved bacon and return it to the skillet, and stir to combine.
Preheat oven to 400 degrees F (200 degrees C). Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over. Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface. Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread. Bake in the preheated oven until golden brown, about 10 minutes.
Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low. While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve. While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker. Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.
In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese. Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix 3 cups plus 1 tablespoon oats, 3/4 cup plus 1 tablespoon whole wheat flour, brown sugar, flax seeds, almonds, raisins, cinnamon, ginger, baking powder, and nutmeg together in a large bowl. Stir 3/4 cup plus 2 tablespoons canola oil into the oat mixture. Add water; stir until dough is firm. Let rest about 5 minutes. Drop tablespoonfuls of dough about 4 inches apart onto the prepared baking sheet. Flatten with a fork to a 3-inch diameter. Bake in the preheated oven until golden around the edges, 10 to 13 minutes. Cool for 5 minutes before transferring to a wire rack to cool completely.
Line a mold, or pie pan with plastic wrap. In a small bowl, dissolve gelatin in water and set aside. In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat. Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth. Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.
Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved. Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed. Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Brown the kielbasa in a large skillet over medium high heat. Place the browned kielbasa, cranberry sauce and barbeque sauce in a slow cooker set on low. Allow the mixture to simmer at least 1 hour before serving warm.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Melt butter in a pot over medium heat. Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet. Bake in the preheated oven until crispy, 8 to 10 minutes.
Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside. Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender. Cut chicken tenderloins into 1/2 inch pieces and return to stock pot. Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C). In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt. Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.
Cook shell pasta in a large pot with boiling salted water until al dente. Drain well. In a large skillet brown the ground beef and onions. Drain grease. In a large bowl add the chopped tomatoes, tomato sauce, and cottage cheese; stir well. Add basil, oregano, garlic, salt, and pepper to taste. Stir until well blended. In the bottom of a 2 quart baking dish, cover with a half of cup of tomato sauce mixture. Stuff shells with beef mixture and place side by side in dish. Cover stuffed shells with remaining tomato sauce and top with mozzarella cheese. Cover with aluminum foil. Bake at 350 degrees F (175 degrees C) for an hour. Allow to stand for 15 minutes and serve.
Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water. Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan. Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan. Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan. Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan. Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.