HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended. Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan. Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full. Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
Beat heavy whipping cream with an electric mixer in a chilled bowl until soft peaks form. Beat confectioners' sugar, chocolate milk powder, and espresso powder into the whipped cream until the color is consistent and you again have soft peaks. Pour coffee into a wide, shallow bowl. Dip graham crackers briefly in the coffee and layer into the bottom of a loaf pan in a single layer to cover the bottom. Spread about 1/4 of the whipping cream mixture over the crackers. Repeat layering with remaining ingredients to get four layers each of the cream and the cookies. Cover loaf pan with plastic wrap and refrigerate until chilled, at least 2 hours.
In a large skillet, brown and stir sausage until the meat is crumbled and no longer pink; drain. In a small bowl, combine cooked sausage, cream cheese and Parmesan cheese. Spoon mixture into prepared peppers. Arrange filled peppers on an ungreased baking pan. Bake in a preheated 400 degrees F oven for 12 to 15 minutes or until lightly browned.
Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Lightly butter one 9x13 inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts. In a large saucepan over medium heat, combine the evaporated milk and sugar. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9x13 inch baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners. Whisk buttermilk, bananas, and eggs together in a bowl; gradually stir in coconut oil. Combine brownie mix, oats, all-purpose flour, cocoa powder, baking powder, and cinnamon in a large bowl. Make a well in the center and pour in buttermilk mixture. Stir together until batter is just moistened. Divide batter among muffin liners, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan, 10 to 15 minutes. Move to a rack to cool completely, about 20 minutes.
Heat olive oil in a large pot over medium-high heat; cook and sir onion and red bell pepper until softened, 6 to 8 minutes. Add garlic, curry, ginger, and cayenne pepper to onion mixture; cook and stir until evenly coated, about 30 seconds. Mix vegetable broth, tomatoes, Granny Smith apple, quinoa, and currants into onion mixture; bring to a boil. Reduce heat to low, cover pot, and simmer until quinoa is tender, 15 to 20 minutes. Stir cilantro into soup and season with sea salt and pepper.
Bring the vinegar to a boil in a large saucepan. Cook the serrano peppers and habanero peppers in the vinegar for 3 minutes. Transfer to a blender; add the onion powder, garlic, pepper, and chili powder. Blend starting on low speed and increasing the speed gradually until smooth, about 3 minutes total.
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish. Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend. Bake in the preheated oven until beef is no longer pink, about 25 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes. Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker. Cook on High until flavors have blended, 3 to 4 hours.
Heat butter in a microwave-safe dish in microwave on high for 7 seconds. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. Gradually stir confectioners' sugar into cream cheese mixture to make a smooth frosting. Store in refrigerator.
Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones. In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.
Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top. Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.
Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate. Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces. Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.
Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners. Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours. Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.
Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes. Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.
Preheat oven to 375 degrees F. Spray 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, baking powder, baking soda and allspice. In medium bowl, whisk together bananas, sugar, applesauce, egg whites, oil and vanilla. Bake 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Invert onto wire rack. Turn right side up. Cool completely.
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed. Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans. Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool. Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes. To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts. Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter. Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours. Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper. Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Preheat oven to 300 degrees F (150 degrees C). Place rice in a small saucepan. Cover with water and stir in salt. Cook over low heat until water is absorbed, about 20 minutes. In a large bowl, beat eggs. Beat in milk, sugar and vanilla. Stir in rice. Pour into a 2 quart baking dish. Dot with butter. Bake in preheated oven 45 minutes, until set.
Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves, and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute. Stir onion and bay leaf into the pot; cook, stirring constantly, until onion is translucent, about 5 minutes. Add potato, carrot, green chile peppers, green beans, and salt. Stir in ground black peppers and turmeric. Cook, covered, for 3 minutes. Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes. Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.
Place strawberries, lemonade concentrate, tequila, and triple sec in a blender. Blend until smooth. Add ice cubes as needed.
Cook ground beef and onion until done. In a large pan add beef, onion, tomatoes, beans, corn, potatoes, picante sauce, water, cumin, salt and pepper to taste, and garlic powder. Simmer, covered, for 45 minutes. I like to use slow cooker and let it simmer all day. Serve; top with cheese.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add chicken, bacon, carrots, and onion. Cook and stir frequently until onions are tender, chicken and bacon are cooked, and carrots are semi-tender, 5 to 7 minutes. Add broth, celery, and ranch seasoning. Break spaghetti into thirds and add to the pot; stir to be sure all pasta is coated with broth. Close and lock the lid and set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 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 in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Melt 1 bar white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Mix in the melted white chocolate, egg, green tea powder, and vanilla extract until creamy. Pour into the graham cracker pie crust. Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Let tart cool, about 30 minutes. Bring heavy cream to a boil in a saucepan. Stir in 1/2 bar white chocolate until smooth. Stir in corn syrup and water, in that order. Pour glaze onto the tart; tilt and rotate so glaze coats top evenly. Let rest until glaze is set, at least 15 minutes. Refrigerate until chilled, about 1 hour.
Beat together the sugars, butter or margarine and eggs. Stir in vanilla and milk and mix well. Add in the flour, baking powder and salt and mix well. Stir in the oatmeal and coconut. Add in the chocolate chips and nuts (optional) and mix well. Drop by teaspoon on cookie sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan. Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate. Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165 degrees F). Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.
Place pork chops into a slow cooker; sprinkle with salt and pepper. Layer 1/4 of the sliced potatoes over the pork chops, followed by 1/4 of the onion slices. Sprinkle the onion with 1 tablespoon flour and season with salt and pepper. Repeat the layers of potatoes, onions, 1 tablespoon of flour, and a sprinkle of salt and pepper three more times. Mix the cheese sauce with milk until smooth and pour over the potatoes. Set the slow cooker to High and cook for 6 hours.
In a blender combine tequila, triple sec, mango, water and ice. Blend until smooth.
Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes. Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves. Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer. Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes. Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.
Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker. Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor. Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture. Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.
Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender. Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through. Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas. Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough. Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets. Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely. Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper. Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes. Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.