HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes. Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside. Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.
Set the oven for 375 degrees F (190 degrees C). Melt a little of the butter and grease baking sheets using a pastry brush. Put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted. Sift the flour, ginger, and baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg. Mix everything together and knead it into a ball. Chill the dough in a plastic bag for 30 minutes. Sprinkle some flour on a flat, clean surface and on a rolling pin. Then roll the dough out until it is about 1/4 inch thick. Use cookie cutters or a knife to cut out shapes and people. Lift the cookies onto baking sheet, then gather all the leftover dough and cut out more shapes. Press currants into the dough to make eyes and buttons and bake for 10 to 15 minutes until they are golden brown. To Make Icing: Sift the confectioners' sugar into a bowl. Add a little water at a time to make a thick, smooth paste. Spoon a bit of the icing into a small bowl and add a few drops of food coloring. Do the same with the rest, using a different color. Fill pastry bags with the icing and squeeze it onto the cookies to make clothes!
In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.
In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil. Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.
Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar in a large pan. Place the cinnamon sticks, cloves, and ground allspice into a large teaball or cheesecloth bag. Place the spice bag into the pan with the juice mixture. Heat the juice mixture over medium-high heat about 10 minutes. Serve hot.
Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan. Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!
Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese. Bake for 45 minutes in the preheated oven.
Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool. Beat in the powdered sugar until smooth.
To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly. To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours. Before serving, discard liquid that has drained from topping. Spread topping over pie.
Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side. Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Heat olive oil in large skillet over medium-high heat. Add chicken strips and cook until they are just done (4 to 6 minutes). Add onion, red pepper slices, and fresh garlic. Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes). Add water, tomatoes, and rice. Cover pan and continue cooking until mixture just comes to a boil. Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes). Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.
Whisk pumpkin pie filling and eggs together in a bowl until smooth. Add milk, flour, baking powder, sugar, pumpkin pie spice, cinnamon, and nutmeg; whisk until batter is smooth. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool. In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.
Stir together herbes de Provence and sea salt in a small bowl. Set aside. Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside. Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.
Spread each slice of bread with mayonnaise. Top with lettuce, turkey and cranberry sauce and remaining slice of bread.
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat. Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Seal vent. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove pot carefully with oven mitts.
Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas. Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.
In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture. Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.
Stir coconut water and dark chocolate together in a saucepan over medium heat until chocolate melts. Sift cocoa powder into the chocolate mixture, stirring constantly, until mixture simmers, about 5 minutes. Pour into mugs and top with marshmallows.
Bring 3 cups of water to a boil in a large saucepan. Stir in 2 cups of rice. Cover, reduce heat, and simmer for 45 minutes or until rice is tender. Heat oil in another large saucepan over medium-high heat. Fry the onion and garlic until onions are translucent. Stir in the carrots, red and green peppers, and basil; cook for about 5 more minutes. Add the tomato, beef stock and allspice. Mix together the cornstarch and 1/4 cup water; pour into the saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for 20 minutes. Serve the stew over rice, and sprinkle Cheddar cheese over the top.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray. Pat dry zucchini slices with a paper towel to get rid of excess moisture. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well. Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.
Preheat an outdoor grill for high heat and lightly oil the grate. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities. Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.
In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream. Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate. Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels. Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze. At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.
Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir. Cook on Low for 2 to 3 hours.
Combine chicken broth, teriyaki sauce, soy sauce, brown sugar, chile paste, garlic, ginger, and black pepper in a bowl. Whisk until sugar is dissolved.
Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.
Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
Preheat oven to 350 degrees F (175 degrees C). 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 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes. Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish. Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
Moisten the rim of a chilled martini glass with a twist of lemon. Pour the sugar onto a small plate, and dip the glasses into the sugar. Place the lemon twist in the rimmed glass, and set aside. Pour the vodka, lemon juice, pomegranate juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass to serve.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the evaporated milk and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, coconut and pecans. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Cookies should be spaced about 2 inches apart. Bake for 13 to 15 minutes in the preheated oven, until golden brown. Cool slightly on cookie sheets before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well. Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish. Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika. Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil. Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.
Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes. Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper. In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump. Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes. Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.
In a cocktail shaker full of ice, combine the whiskey, amaretto, pineapple juice, grenadine, and lemon-lime soda. Shake vigorously and strain into a martini glass. Serve with a maraschino cherry.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C). Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake in preheated oven until eggs are set, about 25 to 30 minutes.
Stir together the mayonnaise, soy sauce, mirin, minced garlic, dried minced onion, onion powder, curry powder, turmeric, basil, cayenne pepper, and salt in a bowl. Fold in the bread crumbs until evenly moistened. Cover, and refrigerate at least an hour. Cut each shrimp along the back and open the halves like a book. Place a hearty dollop of the mayonnaise mixture onto each shrimp, and spread over the top to completely cover. Heat the sesame oil in a large skillet over high heat until it begins to smoke. Place the shrimp in the pan, mayonnaise-side up, and add the water. Cover, and steam until the shrimp are no longer transparent, 2 1/2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine stuffed olives, black olives, and Italian dressing together in a bowl. Mix cream cheese, mozzarella cheese, ham, and salami together in a separate bowl. Spread cheese mixture into a pie plate. Bake in the preheated oven until bubbling, 15 to 20 minutes. Top dip with olive mixture.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter with an electric mixer in a large bowl until fluffy. Beat eggs in, one at a time, until combined; stir in vanilla extract. Fold in flour mixture until well blended. Combine figs, honey, cinnamon, and nutmeg together in a food processor; pulse until smooth. Stir in lemon juice until filling is slightly thinner than jam. Shape dough into 1-inch balls; place on a non-stick baking sheet. Make thumbprints in batter with a wet finger. Spoon 1 teaspoon of filling into each thumbprint. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Grease a cookie sheet or other flat surface. In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts. Microwave on medium to between 234 and 240 degrees F (112 to 116 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 in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.
Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes. Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes. Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.