HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt. Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well. Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand. Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside. Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes. Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours. Preheat grill for medium heat and lightly oil the grate. Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker. Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted. In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish. Bake in a preheated oven for 50 minutes.
Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes. Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes. Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.
Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts. Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool. Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.
Mix mashed avocados, lime juice, basil, garlic salt, and pepper together in a bowl. Add chicken, raisins, and walnuts to avocado mixture and stir until evenly coated. Spoon chicken mixture into lettuce leaves and roll leaves around filling.
Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust. Preheat oven to 350 degrees F (175 degrees C). Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use. Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly. Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust. Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.
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. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well. Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.
Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed milk, butter or margarine, and cocoa until the butter melts and mix is warm; remove from heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie crust. Sprinkle top with remaining 1/4 cup walnut halves. Bake at 350 degrees F (175 degrees C) for 50 minutes or until center is firm. Serve warm or cold garnished with fudge sauce, whipped cream, and a strawberry, if desired.
Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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. While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft. In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Put cashews in a bowl. Pour enough water over cashews to cover completely; set aside for 2 hours to soak. Drain and rinse cashews. Put cashews in a blender with 3 cups water, maple syrup, vanilla extract, and salt; blend until smooth. Add chia seeds and pulse blender until seeds are lightly integrated; transfer to a large bowl. Refrigerate 8 hours to overnight before serving.
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm. Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes. Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.
Preheat oven to 325 degrees F (165 degrees C ). In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon. Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven. While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.
Mince enough of the red onion slices to have 1/3 cup minced onion. Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar. Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Arrange pork chops onto serving plates; top each with a portion of the red onion slices. Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
Stir cold water, ketchup, vinegar, Worcestershire sauce, salt, paprika, chili powder, and black pepper together in a large pot. Add ribs to the pot. Pour enough water into the pot to cover the ribs completely. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until ribs are tender, about 90 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook ribs on preheated grill, basting frequently with sauce, until browned, 12 to 15 minutes.
Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes. Remove the bacon from the skillet and set aside to cool. Chop into small pieces. Sear the pork chops until browned on each side. Place the pork chops, bacon, onion, and potato slices into the skillet, and pour the water over the ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, about 30 minutes. Sprinkle with salt and pepper, and serve.
Combine the jalapeno peppers, serrano peppers, habanero pepper, onion, garlic, avocados, Roma tomatoes, diced tomatoes, and lemon juice into a food processor. Drizzle in the olive oil; season to taste with salt and pepper. Pulse until the salsamole has reached your desired consistency.
Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes. Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.
Blend all ingredients in a high-speed blender until smooth and creamy. Pour into drinking glasses and enjoy.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 4-inch tart pans with butter, then dust with flour. In a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. Mix in the flour, then stir in the unsalted butter and egg. Mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes. Divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. Pat the dough into the prepared tart pans; place parchment paper on top of the dough. Place several tablespoons of dried beans or pie weights into the bottom of each shell. Bake the tart shells in the preheated oven until golden brown, about 20 minutes. Set the shells aside in their pans to cool on a rack. Remove and discard paper; save beans or pie weights for other baking use. In a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. Spoon about 2 tablespoons of mascarpone filling into each cooled tart shell; arrange raspberries on top of the filling in an attractive low mound. Sprinkle each tart with pistachios. Refrigerate at least 15 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease 40 mini muffin cups with olive oil. Press 1 wonton wrapper into each prepared muffin cup, pressing wonton against the bottom and sides of the cup. Bake in the preheated oven until crisped and corners are browned, about 4 minutes. Cool. Stir bacon, tomatoes, lettuce, mayonnaise, and honey mustard together in a bowl until well-combined. Fill each wonton with bacon mixture and top each with green onion.
Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes. Preheat the oven to 425 degrees F (220 degrees C). Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes. Heat olive oil in a cast-iron skillet over high heat. Place steaks on a clean work surface and generously rub with steak seasoning and black pepper. Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven. Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C). Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates. Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth. Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.
Fill a martini shaker half way with crushed ice, then add vodka and orange liqueur. Fill the rest of the way with champagne. Shake vigorously, and strain into a martini glass. Garnish with orange slices.
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners. Combine 1 cup plus 2 tablespoons flour, 1/2 cup butter, sugar, eggs, and 2 tablespoons cocoa powder in a bowl. Beat with an electric blender until batter is evenly blended. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. While the cupcakes are cooling, make the buttercream. Beat 3/4 cup butter in a bowl with an electric blender until light and fluffy. Add 1 1/2 cups cocoa powder and confectioners' sugar alternately with 1/2 cup plus 2 tablespoons milk. Add vanilla extract. Beat frosting until it has a spreading consistency, adding more confectioners' sugar or milk as needed. Transfer chocolate buttercream to a piping bag with a star tip and pipe a round nest onto each cupcake. Sprinkle nest with chocolate sprinkles and place 3 mini chocolate eggs into each nest.
Beat the softened cream cheese and confectioners' sugar until smooth. Spread the mixture into the bottom of the prepared graham cracker crust. Sprinkle the chopped pecans over the mixture. Stir together the chocolate and vanilla pudding mixes. Pour in the milk and vanilla extract; beat on low speed for 2 minutes. Spoon into the pie pan. Cover and refrigerate for at least 2 hours. Top with the prepared whipped cream and pecan halves.
Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature. Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap(R) Aluminum Foil and place in fridge for 30 minutes. Preheat oven to 350 degrees F and line a baking sheet with Reynolds(R) Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through. Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.
Preheat grill for low heat and lightly oil the grate. Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil. Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool. Brush 2 cut sides of romaine quarters with remaining olive oil. Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool. Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.
Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly. Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks. Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight. Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture. Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs. Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels. Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute. Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.
Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking. Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring. Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet. Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes. Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl. Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape. Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern. Bake in the preheated oven until golden brown, 50 to 60 minutes. Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.