HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs. Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth. Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels. Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
Fill a tall glass with ice. Fill to 3/4 with lemon-lime soda. Pour in Wild Turkey whiskey and hazelnut liqueur.
Preheat oven to 350 degrees F. Brown ground beef and onion in large skillet on medium-high heat, about 5 minutes. Drain fat. Stir in broth, seasoning mix, vinegar, and Worcestershire sauce. Bring to boil. Reduce heat and simmer 10 minutes or until stock is absorbed, stirring occasionally. Remove from heat. Stir 1 cup of the shredded cheese and cream cheese into the beef mixture. Spoon into a 2-quart baking dish. Sprinkle with remaining 1 cup shredded cheese. Bake 10 to 15 minutes or until cheese is melted. Serve with wavy potato chips or mini toasts.
Cook pasta in large pot of salted, boiling water until al dente. Drain. When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.
Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.
Place beans in a large bowl and cover with 6 cups boiling water. Soak for 1 hour; drain. Heat oil in a large pot over medium heat. Add pork, season with salt and pepper, and cook until brown, 5 to 10 minutes. Transfer pork to a plate. Add onion and carrots to the pot; cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 1 minute. Add sage and thyme; stir to combine. Return pork to the pot. Add soaked beans. Add broth and bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours.
Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray. Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken. Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.
Place jack fruit in a bowl. Add white beans and red beans and mix thoroughly. Place 2 tablespoons of the jackfruit mixture in a tall glass. Fill glass 2/3-full of shaved ice. Pour evaporated milk over the shaved ice. Mix using a teaspoon. Top with 2 tablespoons vanilla ice cream. Repeat layering the halo halo in 3 more glasses.
Preheat an electric aebleskiver pan according to the manufacturer's directions. Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth. Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Arrange potatoes in the bottom of the prepared dish, and top with onion rings. Spread corn and then tomatoes over onions. Arrange sausage over top. Cover. Cook for approximately 1 hour, or until potatoes are tender.
In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear. In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour. In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain. Toss pasta with garlic chicken sauce. Serve warm.
Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned. Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid. Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).
Prepare the ground beef as directed by taco seasoning package and set aside. In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Cream the butter and sugar together until fluffy. Add eggs and egg yolks one by one while continuing to beat, then add salt, whiskey, and vanilla. Stir in flour until a smooth dough is formed. Cover, and refrigerate for 1 hour. Roll out dough on a well floured surface until very thin, about 1/8-inch thick. Cut dough into rectangles measuring 1x4 inches. Grasping each end of a dough strip, give it two twists to form a bowtie shape. Repeat with remaining dough. Heat oil in a deep-fat fryer to 375 degrees F (190 degrees C). Fry the cookies in batches until golden brown on both sides, turn them over half way through so they cook evenly. Drain cookies on a paper towel-lined plate, then dust with powdered sugar.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray. Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet. Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning. Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.
Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough. Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside. Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes. Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.
Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown. Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Preheat oven to 375 degrees F (190 degrees C). Brush fish with olive oil. Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet. Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more. Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil. Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot(R)). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.
Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain. Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Cook black-eye peas in a pressure cooker for 12 minutes. Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes. Combine beans with spinach mixture in a 2 quart casserole dish. Bake in preheated oven for 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large oven-proof pot, combine beef, potatoes, carrots, onion and vegetable juice. Cover and bake in preheated oven 1 1/2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Mix potatoes, 1 teaspoon olive oil, 1/4 teaspoon black pepper, rosemary, and sea salt together in a bowl. Place on a baking sheet. Bake in the preheated oven until golden brown and tender, stirring once, about 35 minutes. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Saute onion until translucent, about 3 minutes. Add kale and tomatoes; cook until wilted, about 2 minutes. Remove from heat. Pour onion mixture into a bowl. Add the roasted potatoes, eggs, Greek yogurt, milk, water, feta cheese, Parmesan cheese, and 1/2 teaspoon salt; whisk until combined, adding more water if needed. Pour into the prepared baking pan. Bake in the preheated oven until center is solid, about 25 minutes.
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Preheat oven to 250 degrees F (125 degrees C). Line three baking sheets with parchment paper. With a pencil, draw 5 circles 9 inches in diameter on the parchment paper. It is best to trace around a cake pan or large saucepan. In a large clean bowl, whip the egg whites until soft peaks form. Gradually add the 3/4 cup plus 2 tablespoons of white sugar and beat until stiff peaks form. Sift together the 3/4 cup confectioners' sugar, cinnamon and corn starch, toss them together with the ground hazelnuts, then carefully fold them into the egg white mixture. Divide the mixture evenly between the 5 circles, and spread the meringue out to the edge of the drawn circle. Bake for 3 to 4 hours in the preheated oven, until the meringue is completely dried out. Cool on wire racks. Melt the semi-sweet chocolate over a double boiler until smooth. Spread over parchment paper or waxed paper into a 12x10 inch rectangle. When chocolate is set, cut the rectangle crosswise into 10-1 inch strips. Cut 8 of the strips into thirds. Cut the remaining strips into fourths. Set aside. To make the filling, whip the heavy whipping cream with the 1 tablespoon of confectioners' sugar until stiff. Spread whipped cream over all of the meringue layers. Using one of your prettiest plates, stack the layers on top of one another. Use 2/3 of the remaining whipped cream to spread around the outside edge of the cake. Put the rest of the whipped cream into a pastry bag and pipe rosettes around the edge. Place the 24 long chocolate strips vertically around the sides of the cake. Arrange the remaining pieces of chocolate on the top in the design of your choice. Dust the cake with cocoa powder for a dramatic finish, and serve as soon as possible, as the meringue will soak up moisture from the whipped cream.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes. Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.
Combine water, maple syrup, salt, brown sugar, lovage, sage, thyme, and celery salt in a large stockpot and bring to a boil; cook until sugar and salt are dissolved, 5 to 10 minutes. Remove pot from heat and cool brine completely.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together the flour, 1 cup of sugar, baking powder, salt, milk, melted butter, and cream to make a batter. Spread the blackberries out into an ungreased 9x13-inch baking dish, and top with the batter. Sprinkle the top of the batter with the nutmeg and 1 teaspoon of sugar. Bake cobbler in the preheated oven until the top is browned, the fruit is bubbling, and a fork inserted into the center of the batter comes out clean, about 1 hour. Allow to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray. In a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.
In a medium saucepan, bring to a boil water to cover mangos. Place whole, unpeeled mangos in boiling water and simmer until skin starts to come off. Remove mangos from water and let cool until cool enough to handle. While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy. Remove the skin from the mangos and remove the mangos from their pits. Place fruit in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving.
Whisk eggs, soy sauce, and sugar together in a large bowl. Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter. Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day. Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in. Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions. Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce. Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top. Bake in preheated oven until cheese is melted, about 15 minutes
Pour the vodka, creme de cacao, and coffee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl. In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C). Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!
Remove the top layer of cream from the chilled coconut milk. Place in the bowl of an electric mixer and beat on medium speed until soft peaks form, about 5 minutes. Beat in confectioner's sugar gradually until well combined, about 2 minutes. Add yogurt, coconut butter, vanilla extract, and salt; beat for 1 minute more. Transfer to an airtight container and chill in the refrigerator until firm, about 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C). Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
Open can of crushed pineapple and drain juice into a cup. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk. Before you use this dough, be sure you chill it well at least 2 hours or even overnight. To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white. Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
In a large bowl, blend the cream cheese, yogurt and cottage cheese. Mix in the spinach, onion and salt. Refrigerate 2 to 3 hours before serving.
Preheat oven to 300 degrees F (150 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes. Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper. Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices. In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour. Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak. To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
Stir mashed avocado, chives, cilantro, garlic, and lime juice together in a bowl; stir in black beans, Romano cheese, tomatoes, and cayenne pepper. Refrigerate, covered, until ready to serve.