HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Drain off the grease, leaving just a thin layer. Cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes. Add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark beer. Slowly add the last 1/2 bottle of beer while stirring. Stir in the tomatoes and tomato juice. Reduce heat to low. Simmer 1 hour.
Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.
Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours. Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat. Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning. Divide miso into 4 portions; place atop vegetable mixture. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.
In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.
Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl. Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes. Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.
Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Soak sweetbreads in a large bowl of water for 1 hour; drain. Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool. Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool. Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate. Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes. Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.
Preheat oven to 375 degrees F (190 degrees C). Place fish fillets in a 8x12 inch baking dish and season with salt and pepper. Pour tomato sauce over fillets and layer sliced potatoes on top. Season to taste with salt and pepper. Loosely cover dish with foil. Bake in the preheated oven for 15 to 20 minutes or until fish flakes with a fork and potatoes are tender.
In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking. Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C). Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 18 minutes in the preheated oven, or until coconut is golden.
Heat olive oil in a large skillet over medium-high heat. Cook and stir potatoes and sausage in hot oil until the potatoes are tender, 7 to 10 minutes. Stir green chiles into the potato mixture; cook and stir another 5 minutes. Remove skillet from heat and sprinkle Cheddar cheese over the potato mixture. Place lid on the skillet and set aside until the cheese melts, 3 to 5 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use. Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese. Bake in the preheated oven until shells are crisp, 12 to 15 minutes. Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese. Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs. Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.
Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes. Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour. Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups. Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough. Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper. Sift together the cornstarch, flour, baking powder and salt. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended. Fold the egg whites into the batter. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting. Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes. Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.
Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice into the egg mixture, turning to coat both sides. Melt butter in a non-stick skillet over medium heat. Add bread slices in a single layer and cook until golden brown, about 3 minutes per side.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth. Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika. Bake in the preheated oven until bubbly and browned, about 30 minutes.
Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter. Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat. Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature. Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.
Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken, garlic, and red pepper flakes until chicken is no longer pink, 5 to 7 minutes. Add asparagus and cook until bright green and starting to become tender, about 3 more minutes. Whisk soy sauce, honey, orange juice, and orange zest together in a small bowl; pour over chicken. Cook and stir until sauce coats chicken and asparagus, about 1 more minute. Serve over cooked brown rice.
Place the turkey carcass in a large, deep pot, and add the stuffing, celery, carrots, onion, bay leaves, poultry seasoning, sage, and chicken broth. Pour in additional water if needed to cover. Bring to a boil over medium-high heat; reduce heat to medium, and simmer for about 1 hour, skimming off any foam. Remove the carcass and any bones. Pick any meat off and return to the pot, discarding bones and skin. Season to taste with garlic salt and pepper. Stir in the rice and return to a boil over medium-high heat. Lower heat to medium, and simmer 15 minutes. Stir in the peas, and continue to simmer until rice is tender, about 10 minutes more. Adjust seasonings to taste.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt together into a bowl. Combine shortening with flour mixture using fingers until the mixture is crumbly and resembles cornmeal. Stir milk in gradually until dough is well combined. Place dough on a floured surface; shape into a 1/2-inch thick rectangle about 12 inches wide. Put honey and butter into a microwave-safe bowl; microwave until melted, 15 to 20 seconds. Stir. Spread 1/2 the honey-butter mixture on the dough surface; roll up like a jellyroll and cut into 12 slices, about 1 inch thick. Arrange biscuits on a baking sheet 1/2-inch apart; spread remaining honey-butter on each. Bake in the preheated oven until golden, 12 to 15 minutes.
In a covered medium saucepan over high heat, combine the potatoes, onions, water and bouillon. Bring all to a boil and cook for about 15 to 20 minutes, or until potatoes are tender. Add the cheese spread and mash with a potato masher. Add more water if a thinner soup is desired.
Preheat oven to 350 degrees F (175 degrees C). Grease 48 miniature muffin cups. Combine strawberry cake mix and citrus-flavored soda in a bowl until batter is smooth; spoon into prepared muffin cups. Place 1 chocolate chip on top of each cupcake. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan. Process cookies in a food processor until reduced to coarse crumbs. Reserve 1 tablespoon for decoration; combine the rest with butter and sugar. Spread mixture onto the bottom of the prepared pan, pressing down firmly to form a crust. Bake in the preheated oven until set, 8 to 10 minutes. Remove; reduce oven temperature to 325 degrees F (163 degrees C). Beat cream cheese and sugar together using an electric mixer until creamy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add sour cream and vanilla extract. Blend well. Pour filling into the cooled crust. Bake in the preheated oven until center is nearly set, about 30 minutes. Turn off oven and leave cheesecake inside to cool, at least 30 minutes. Continue cooling in the refrigerator for at least 1 hour. Decorate with reserved cookie crumbs.
Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain. Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side. Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf. Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Combine drippings and giblets in a saucepan over medium heat and bring to a boil. Reduce heat to a simmer, add eggs, and stir. Mix water and cornstarch together in a bowl until smooth. Stir mixture into simmering liquid in the saucepan and bring to a boil. Reduce heat to low and season with salt and pepper. Simmer until thickened, about 5 minutes more.
Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels. Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight. Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.
Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray. Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin. Bake in preheated oven until set, 15 to 20 minutes. Loosen muffins from the muffin tin while still hot.
Preheat oven to 400 degrees F (200 degrees C). Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish. Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes. Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.
Preheat oven to 375 degrees F (190 degrees C). Spray a dark baking sheet with cooking spray. Mix egg, water, and pepper together in a bowl. Combine bread crumbs, Parmesan cheese, parsley, garlic powder, and onion powder in a separate bowl. Dip zucchini sticks in egg mixture, allowing excess liquid to drip back into the bowl. Press coated sticks into the bread crumb mixture until fully coated. Arrange coated sticks on the prepared baking sheet in a single layer. Spray sticks with cooking spray. Bake in the preheated oven for 15 minutes. Carefully flip sticks, trying not to break the coating from the zucchini, and continue baking until lightly browned, about 10 minutes more. If not brown enough, turn on the oven's broiler and broil for 2 to 3 minutes.
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper. Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip. Pipe small mounds of meringue onto prepared baking sheets. Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender. Serve warm peach halves topped with ice cream.