HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.
Spread candies in a 3-quart baking dish, ensuring none of the candies are stuck together. Pour vodka over candies, spreading candies around and still ensuring none are stuck together. Cover mixture with plastic wrap and refrigerate, 4 to 6 hours. Remove plastic wrap from candies. Separate gummy candies from dish using a spatula or your fingers. Cover candies with a new piece of plastic wrap; refrigerate, 4 to 6 hours. Repeat process of separating candies from dish every 4 to 6 hours and replacing plastic wrap until gummies have soaked for a total of 24 hours.
Place eggs in a saucepan; 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. Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour. Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels. Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter. Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.
Place the turkey bacon in a large, nonstick skillet over medium-high heat. Cook for about 30 seconds until the grease starts to render from the turkey. Stir in the garlic and onion, and cook for a few minutes until the aroma of the garlic mellows and the turkey has fully cooked. Stir in the green, red, yellow, and orange bell peppers, then add the basil, parsley, Worcestershire sauce, and cayenne pepper. Cook and stir until the peppers begin to soften, about 3 minutes. Pour in the Scotch, and simmer until evaporated. Scrape the pepper mixture into a bowl, and keep warm. Return the skillet to the stove over medium-low heat. Whisk together the eggs and five-spice powder until smooth. Pour into the skillet, and stir briefly until the egg begins to coagulate. Sprinkle with the Monterey Jack cheese and Gouda cheese. Continue cooking until the cheese begins to melt, then place the pepper mixture onto the omelet in a strip running down the center. Fold the sides of the omelet over the filling, and slide onto a plate. Cut the omelet in half, and dot each serving with salsa and sour cream. Sprinkle with chives to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil. Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.
Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything. Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.
In a tall glass over ice combine lemon juice, vodka, cranberry juice and ginger ale. Stir and serve.
In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat poblano peppers with vegetable oil and place on a baking sheet. Cook peppers under the broiler until blistered and scorched, about 10 minutes. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers. Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.
In a large skillet, saute mushrooms in butter. Set aside. Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes. While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas. When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.
Mix one tablespoon of lemon zest with the crushed garlic. In a skillet, melt your butter over medium heat. Once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' Mix with a spatula. Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . Add the prawns to the skillet. Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.
Bring water to a boil in a saucepan. Stir in jalapeno; cook for 2 minutes. Add ramen noodles with seasoning packet and mushrooms. Cook until noodles are tender, about 5 minutes. Ladle noodle mixture into a bowl; garnish with lime juice, green onion, cilantro, garlic chile paste, and sesame oil.
Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper. Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well. Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten. Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Press chicken cubes gently into flour to coat and shake off excess flour. Dip into beaten egg and press into panko bread crumbs. Place the breaded chicken cubes in one layer on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. Whisk soy sauce, honey, orange juice, cornstarch, garlic powder, and ginger together in a saucepan. Cook over medium heat until sauce begins to thicken, about 5 minutes. Remove chicken cubes from the oven and place in a large bowl. Pour orange sauce over chicken and turn in the sauce to coat.
Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.
Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl. Place each American cheese slice between two pieces of bread to assemble 6 sandwiches. Dip both sides of each sandwich in egg mixture. Heat a non-stick frying pan over medium heat. Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.
Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.
In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.
Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain. Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl. Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top. Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest. Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes. Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper. Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.
Combine rice, soy milk, raisins, almonds, maple syrup, cinnamon, and cardamom in a saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until thickened, 5 to 8 minutes. Spoon into 4 bowls.
Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA(R) Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside. Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA(R) Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture. Place dough on a lightly floured work surface. For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below. For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below. For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below. Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point). Preheat oven to 350 degrees F. Lightly grease cookie sheets. Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets. Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes. Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid; set release knob to Sealing position. Select Manual/Pressure Cook setting according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.
Blend pineapple, sugar, lemon juice, and lime juice together in a blender until mostly smooth; freeze until slushy consistency, 1 to 2 hours. Stir cream into pineapple mixture until evenly incorporated.
Preheat oven to 250 degrees F (120 degrees C). Grease one 9x13 inch baking dish. In a saucepan over medium heat, melt the butter and blend together with the brown sugar. Remove from heat; set aside to cool. Add the flour, baking powder, vanilla and chopped nuts. Pour into prepared pan and bake at 250 degrees F (120 degrees C) for 50 minutes. Remove from oven and allow to cool. Cut into bars and roll in confectioners' sugar.
Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.
Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.
About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes. Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using. Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce. Serve ribs with remaining barbecue sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish. Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter. Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole. Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture. Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Brown sausage in a medium skillet over medium high heat, stirring to break apart. Drain, and place in a bowl. Stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined. Cover, and refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Place beaten eggs and crushed crackers in separate bowls. Roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat. Arrange on a sheet pan. Bake in the preheated oven for 30 minutes, turning once for even browning. Serve warm.
In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes. Fluff bulgur with a fork, and season to taste with salt and pepper.
Combine the blue curacao, Irish cream and banana liqueur in a pitcher with ice cubes. Stir and pour into small glasses to serve.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in baking soda, sour milk, beaten eggs, and vanilla. Stir as little as possible, and add the remaining flour as necessary to make dough thick enough to roll out. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Cool on baking sheets.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart. Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 60 minutes, or until golden brown.
Heat oven to 350 degrees F. Spread cheese dip over pizza crusts. Spoon chili over cheese sauce. Bake 10 to 12 minutes. Top with shredded lettuce and diced tomatoes. Top with corn chips, olives and diced onions, if desired.
Dissolve coffee granules in warmed half-and-half; set aside. Beat margarine with an electric mixer in a large bowl until smooth. Stir vanilla and salt into the creamed margarine. Beat sugar into the margarine mixture in small amounts until fully incorporated. Stream half-and-half into the mixture while beating continually until all liquid is integrated into a spreadable frosting.
Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes. In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan. Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.
Stir flour into water in a small bowl until dissolved. Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes. Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.
Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese. Heat oil in a large skillet to 375 degrees F (190 degrees C). Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.
Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
Slice limes in half crosswise, juice the limes, reserving juice for another use, and turn the rinds inside out. Scrape membranes and flesh from lime halves and turn peels back to form small cups with the green rind on the outsides. Place halves in a small dish, edges touching, to keep cups standing and upright. Stir watermelon gelatin mix with boiling water in a bowl, mixing until gelatin is completely dissolved. Let cool to room temperature and stir vodka into gelatin. Pour gelatin mixture into lime peel cups. Refrigerate until set, 2 to 4 hours. Use a sharp knife to cut each lime cup wedges. Sprinkle wedges with black sesame seeds.
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.