HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes. Preheat oven to 350 degrees F (175 degrees C). In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.
Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes. While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon. Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth. Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes. Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours. Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.
Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes. Drain chickpeas, removing any loose skins. Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes. Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.
Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes. Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.
Heat oven to 350 degrees F. Prepare brownie batter as directed on package; spread into greased 13x9-inch pan. Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife. Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with cooking spray. Combine canned fruit and onion in a food processor; blend until almost pureed. Mix in Szechuan sauce and sugar. Pour into a shallow bowl. Mix bread crumbs and Szechuan seasoning together in a shallow dish. Dredge pork chops in fruit mixture; coat with bread crumbs. Transfer to the baking dish. Bake in the preheated oven until golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed. Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil. Bake in preheated oven until peppers are tender, about 1 hour.
Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely. With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur. In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits. Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer. Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm. To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time. To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease. Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish. Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.
Preheat oven to 340 degrees F (171 degrees C). Lay bacon strips in a single layer on a baking sheet with raised edges. Bake in the preheated oven, turning occasionally, until browned and crisp, about 10 minutes. Drain the bacon slices on paper towels, reserving the bacon grease. Heat bacon grease in a large frying pan or skillet over medium-high heat; add sweet potato fries. Cook and stir fries in the hot bacon grease until browned and crispy, about 10 minutes. Transfer fries to a serving platter and sprinkle with paprika and salt; serve with ketchup.
Combine eggs, evaporated milk, condensed milk, sugar, and vanilla and mix well. Pour mixture into an ice cream maker. Add milk, if necessary, for mixture to reach the fill line. Freeze according to manufacturer's directions.
Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner, adjusting for altitude.
Combine nutritional yeast and sesame seeds in a spice grinder and grind very finely.
Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes. Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure 3/4 cup lemon juice. Combine quince, lemon zest, lemon juice, vodka, and sugar in a large jar with a tight-fitting lid. All ingredients need to be completely covered with liquid. Keep in a warm place or on a sunny window sill for 4 weeks, shaking occasionally. Line a sieve with a damp cheese cloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilized bottles and seal. Allow to mature for 6 weeks in a cool place.
In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.
Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil. Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.
In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture. Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.
Stir cream cheese, mayonnaise, and balsamic vinegar together in a bowl until smooth. Mix Cheddar cheese, feta cheese, Parmesan cheese, oregano, onion powder, and garlic powder together in a separate bowl. Stir Cheddar cheese mixture into cream cheese mixture. Pulse pecans and 1/4 cup pine nuts in a food processor or blender until crumbly. Mix remaining 1/2 cup pine nuts into pecan mixture. Spread about 1/4 of the pecan mixture onto a plate. Form cheese mixture into two 5-inch balls. Roll each ball in the pecan mixture until fully coated, adding more pecan mixture as needed.
Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.
In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft. Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water. Heat soup through, stirring occasionally, and serve.
Heat butter in a skillet over medium heat; cook and stir garlic until fragrant, 1 minute. Add red bell pepper, green bell pepper, and parsley to garlic; cook and stir until peppers are tender, 5 to 10 minutes. Mix shrimp and tomatoes into pepper mixture; cook until shrimp begins to warm, 2 to 3 minutes. Add lemon juice and cook until shrimp is cooked through, 5 to 10 minutes.
Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork. Cook on Low for 3 to 4 hours. Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Stir in the flour just until blended then fold in the white chocolate chips, macadamia nuts and coconut. Roll the dough into walnut sized balls. Place the cookies 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until golden brown on top. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Line a baking sheet with parchment paper. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each sandwich cookie in melted white chocolate to coat completely; transfer cookies to the prepared baking sheet. Chill in the freezer until almost hardened, about 30 minutes. Press 2 chocolate chips into each cookie to resemble eyes and 1 chocolate chip below the "eyes" to resemble a mouth. Chill in the freezer until completely set, about 45 minutes.
Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use. Stir together teriyaki sauce and reserved pineapple juice in small bowl. Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties. Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown. Serve burgers on buns with cheese and pineapple.
Stir the cream of celery soup and cream cheese together in a saucepan over medium heat until smooth. Reduce heat to low; mix in the pepperoni slices. Heat the dip until the flavors have blended, about 10 minutes. Transfer the dip to a slow cooker set on Low and keep warm for serving.
Blend pineapple, strawberries, cream of coconut, and vanilla extract together in a blender until smooth.
Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl. Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form. Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.
Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly. Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Mix chocolate drink mix into plain Greek yogurt until fully combined. Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.
Place basil, creme fraiche, Parmesan cheese, garlic, pine nuts, cayenne pepper, salt, and black pepper in a food processor. Puree until pesto is smooth. Transfer pesto to a saucepan. Cook over low heat until heated through but not boiling, 15 to 20 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and mix spaghetti into the pesto.
Put the chocolate bar into a microwave-safe bowl and add the milk. Microwave until the chocolate is soft and melted, about 30 seconds. Stir Greek yogurt into the chocolate mixture until smooth.
Preheat oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread butter onto each toasted bread slice. Make 1 layer of buttered bread in a deep casserole dish or oven-proof stockpot. Sprinkle cinnamon, nutmeg, and cloves over bread layer. Sprinkle 1/4 the raisins, 1/4 the peanuts, 1/4 the remaining brown sugar, and 1/4 the Cheddar cheese over bread layer. Repeat layering with remaining ingredients. Pour cinnamon syrup over entire dish; cover with aluminum foil. Bake in the preheated oven until cooked through, about 30 minutes. Cool for 20 minutes before serving.
Heat oil in a large skillet over medium heat. Place chicken in hot oil and sprinkle with poultry seasoning and black pepper. Cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes. Pour water into skillet and bring to a simmer. Stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes. Stir wine and garlic powder into pasta mixture. Add spinach and stir until spinach wilts, about 2 minutes. Sprinkle individual servings with Parmesan cheese.
Combine sour cream and sugar; mix well. Stir in coconut. Fold in whipped topping. Spread top and sides of two 9-inch cake layers.
In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.
Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Place potato slices in a bowl of water while preparing remaining ingredients. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter in a saucepan over medium heat; cook and stir flour in melted butter for 2 to 3 minutes. Stir in milk until thickened, 4 to 5 minutes more. Add American cheese, mixing until melted. Pour in jarred cheese sauce and cook and stir until smooth. Spread about 1/2 cup sauce in the bottom of the prepared baking dish. Layer potatoes slices in baking dish, alternating with cheese sauce. Bake in preheated oven until potatoes are tender, about 90 minutes.
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce. Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.
Beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP. Reserve 2 strawberry halves and 3 kiwi slices for garnish. Place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. Cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and COOL WHIP. Garnish with reserved fruit. Refrigerate 4 hours.
Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and thin slightly with milk. Mix almonds and candied orange peel together in the bowl. Add chocolate and toss with a spatula until evenly coated. Spoon mixture into 1 1/2-inch mounds on a sheet of waxed or parchment paper. Chill for at least 4 hours before serving.
Combine water, 1/3 cup white sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment. Add 2 cups flour and salt; beat until smooth, about 2 minutes. Add eggs and cooled shortening; beat until incorporated, about 1 minute. Gradually stir in remaining flour with a spoon until dough is firm. Let dough rest, about 20 minutes. Turn out 1/3 of the dough on a floured work surface. Flatten out into a large rectangle. Sprinkle 1 cup white sugar and cinnamon over dough. Roll dough up tightly starting with the edge closest to you; pinch the seam to seal it at the end. Cut into 12 slices. Heat butter in a small saucepan over low heat until melted, 2 to 3 minutes. Pour melted butter into a 9x13-inch baking pan. Sprinkle 1 cup brown sugar evenly over butter. Arrange rolls cut-side up, slightly apart, in the pan. Cover loosely with plastic wrap and let rise until rolls have doubled, 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking pan. Bake rolls in the preheated oven until golden brown, about 20 minutes. Invert pan onto heatproof serving plate. Leave pan over rolls for 1 to 2 minutes; remove pan.
Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool. Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish. Preheat a grill for medium-high heat and lightly oil grate. Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips. To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.