HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of water to a boil. Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel. In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister. Add lentils and bring to simmer, then season to salt and pepper. Cook the pasta according to directions, drain and toss with lentil sauce. Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.
Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1/4 cup bacon grease and set aside to cool. Drain the bacon slices on a paper towel-lined plate. Chop the bacon. Preheat an oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners. Beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the cake mix alternately with the water, mixing until just incorporated. Fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. Pour the batter into prepared cupcake pan, about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. To make frosting: Beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy. Gradually stir in the confections' sugar. Mix in enough heavy cream to thin out the frosting, if needed. Spread the frosting over the cooled cupcakes. Sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.
Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid. When ready to reheat potatoes, preheat oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the whole wheat flour, salt and one cup of the bread flour; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Place into a lightly oiled bowl, and turn to coat the whole surface with oil. Cover, and let rise in a warm place until doubled, about 45 minutes. Punch down the dough, and let rest 10 minutes. Divide into 4 balls. Place on cookie sheets, and flatten into disks. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly beat the egg white with the water and brush the risen loaves with this mixture. Bake at 375 degree F (190 degree C) for 40 to 50 minutes. When done bread should sound hollow when thumped on bottom. Remove from oven, and let cool. Cut a circle out of the top of each loaf, and remove that part of the crust. Either remove the soft bread beneath, or compress it to form a bowl.
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray. In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick. Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside. Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork. Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined. Fill cavities in egg halves with the yolk mixture; set deviled eggs aside. Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling. Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes. Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated. Spread asparagus into the bottom of a 9x13-inch baking dish. Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs. Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole. Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot(R)). Pour crushed pineapple over ham. Sprinkle brown sugar and drizzle maple syrup on top. Secure the lid with vent closed. Select high pressure according to manufacturer's instructions; 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 ham and trivet. Cut ham into slices and place on a plate. Select Saute setting on the pressure cooker. Mix cornstarch with water until smooth. Stir mixture into the pot, bring to a boil, and stir until thickened. Pour sauce over the ham.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter) In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions: Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.
Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached. Pour soup into a container with a lid and refrigerate for 1 hour. Stir in olive oil and garnish with cherry tomatoes before serving.
Cover cookie sheet with waxed paper. Hold each strawberry by stem and dip three-fourths of the way into yogurt, leaving top of strawberry and stem uncoated. Place on cookie sheet. Freeze 30 minutes to set first layer. Dip strawberries again in remaining yogurt for thicker coating. Sprinkle chocolate chips over yogurt-dipped strawberries, using small spoon. Refrigerate uncovered about 2 hours before serving. Store any remaining strawberries tightly covered in freezer, and serve within 1 week.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat. Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.
Preheat oven to 375 degrees F (190 degrees C). Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Preheat the oven to 450 degrees F (230 degrees C). To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips. To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly. To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.
Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish. Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl. Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish. Bake in the preheated oven until golden and puffed, about 35 minutes.
Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C). Toss chicken with beaten egg in a bowl until coated. Place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside. Deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. Remove the chicken to drain on a paper towel, and keep warm. Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir in garlic, ginger, green onion, and red pepper flakes. Cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. Bring to a boil. Dissolve cornstarch in water, then stir into the boiling sauce to thicken. Cook and stir until the sauce clears, about 45 seconds. Toss the fried chicken with the sauce and peanuts in the wok to serve.
In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use. Preheat oven to 500 degrees F (260 degrees C). Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup. Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.
Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain. Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.
Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours. When meat mixture has about 20 minutes cooking time left, 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 and set aside. Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.
Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Beat egg, garlic, salt, and black pepper together in a large bowl. Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
In a frozen beer mug combine tomato-vegetable juice, hot sauce, Worcestershire sauce and seasoning salt. Pour in cold beer.
In a one quart jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke and chives. Cover and shake well. Refrigerate until serving.
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil. Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick. Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork. Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Preheat oven to 450 degrees F (230 degrees C). Coat baking sheet with cooking spray. Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl. Stir flour, salt, and black pepper into potato mixture; mix well. Stir egg and 2 teaspoons canola oil into potato mixture until combined. Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat. Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side. Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.
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. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper. Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. Bake in preheated oven for 40 to 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking dish with cooking spray. Heat vegetable oil in a skillet over medium heat and cook chicken breasts until browned, turning once, about 5 minutes per side. Season chicken with salt and black pepper. Place asparagus into the prepared baking dish; arrange chicken breasts on top. Mix cream of chicken soup, mayonnaise, and lemon juice in a bowl; pour over the chicken and asparagus. Cover the dish with aluminum foil. Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover the dish and sprinkle with Cheddar cheese; allow to stand until cheese has melted, about 5 minutes, before serving.
Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls. Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes. Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute. Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.
Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside. Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water. Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.
Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes. Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 1/2x4 1/2-inch loaf pan. Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined. Mix in butter until thoroughly combined. Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next. Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar. Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean. Cool for about 10 minutes before slicing. Best served warm.
Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.
Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
In a large skillet over medium heat, brown the ground beef; drain fat. Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly. Let simmer for 30 minutes. Serve on hamburger buns.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets. In large bowl combine cereal flakes, coconut and salt. Stir in condensed milk. Stir all fruit and blend thoroughly. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake 12-15 minutes until golden. Cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers. Bake in preheated oven for 50 minutes.