HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
In a microwave safe bowl, melt the butterscotch chips and chocolate chips on medium setting for 4 minutes, stirring occasionally. Remove from the microwave and fold in the peanuts and potato chips. Drop by heaping spoonfuls onto wax paper. Let sit for an hour or until firm.
Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes. Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.
In a small saucepan mix wine and sugar, and bring to a boil. Let boil for 5 minutes and then remove from heat. Let cool. Puree strawberries and wine mixture in a blender or food processor. Blend until very smooth and then stir in orange juice. Chill for at least 3 hours before serving.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes. Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise. Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.
Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined. Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.
Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce. Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal. In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.
Bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. Reduce heat, cover, and simmer until the rice is tender, 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil in a 9x13-inch casserole dish. Fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. Transfer peppers to a bowl of ice water until peppers are cooled. Arrange peppers in the prepared casserole dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to heat; mix onion and cooked rice into ground beef. Pour tomato sauce into ground beef mixture and stir to combine. Mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. Simmer until flavors have combined, 10 minutes. Remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. Sprinkle mozzarella cheese over each filled pepper. Cover casserole dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.
Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool. With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers. Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan. Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir. Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan. Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool. Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.
Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil. Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes. Transfer rice to a large bowl. Gently fold peas and carrots into rice.
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight. Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.
In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine. Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch regular or fluted tube pan. In a large bowl, beat together oil, eggs, pumpkin and vanilla. In a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Fold flour mixture into pumpkin mixture. Pour into prepared pan. Bake in preheated oven 60 minutes; reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, until cake springs back when lightly touched in center. Let cool in pan 10 minutes before removing to wire rack to cool completely. To make the Honey Glaze: Warm honey in microwave or small saucepan until runny. Place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. Mix well and brush onto cooled cake.
Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.
Preheat the oven to 350 degrees F (175 degrees C). Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil. Bake in the preheated oven for 10 minutes. Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes. Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.
In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours. Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side. Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside. Serve the chicken on a bed of rice with the sauce covering it, or to the side.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Combine parsley, carrot, mozzarella cheese, and oil in a bowl. Stir together flour, bran flakes, and baking powder in a separate bowl. Add parsley mixture to flour mixture and stir well. Gradually mix in water until everything is well combined. Add a couple tablespoons more water if needed to create a moist dough. Knead dough for 1 minute. Roll dough out to 1/3-inch thickness and cut out 36 treats using a dog bone-shaped cookie cutter. Place on prepared baking sheets. Bake in the preheated oven until golden brown, 20 to 30 minutes. Turn off oven. Remove baking sheets, turn treats over on the baking sheets, and return to warm oven for an additional 30 minutes. Remove baking sheets from the oven and cool treats on the baking sheets for 1 minute. Transfer to a wire rack to cool completely. Store cooled treats in an airtight container.
Heat butter in a large skillet over medium-high heat; saute onion, carrots, and parsley until lightly browned, 3 to 4 minutes. Add zucchini and saute until zucchini is tender, about 15 minutes. Preheat oven to 300 degrees F (150 degrees C). Butter a baking dish. Heat a kettle or pot of water to boiling. Beat eggs, cream, and Parmesan cheese together in a bowl; stir in zucchini mixture. Transfer mixture to the prepared baking dish. Place a clean kitchen towel in the bottom of a roasting pan. Arrange the baking dish on top of the towel and pour boiling water halfway up the sides of the baking dish, creating a water bath. Bake in the preheated oven until bubbling and set, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan. Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 CUP Parmigiano-Reggiano cheese, black pepper, and lemon juice in a blender and blend until it reaches the consistency of a pesto sauce. Spread 1/2 cup arugula on the prepared baking pan. Place the tilapia fillets on the arugula. Spread the remaining pesto generously on top of fillets. Sprinkle 1 tablespoon Parmigiano-Reggiano cheese on the pesto. Bake in preheated oven until fish flakes easily, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans; set aside. In a medium-sized mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared pans. Bake for 22 to 25 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and place on wire racks to cool for 5 minutes. Remove from pans and cool completely. Place one layer on serving plate; spoon 1 cup non-dairy whipped topping onto cake layer; top with second layer and remaining whipped topping. Before serving, arrange sliced sweetened fruit, well drained, on top of torte. Serve.
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan. Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries. Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
Strain the yogurt in a yogurt strainer or coffee filter for 15 minutes. Mince the cucumber, and place into a mesh strainer to drain for 15 minutes. Squeeze any excess liquid from the cucumber, then place into a small mixing bowl. Stir in the yogurt and dill. Cover, and refrigerate until ready to serve. Heat the olive oil in a skillet over medium heat; stir in the garlic, and cook until fragrant, about 5 minutes. Set aside about 1/4 of the onion slices to use on the sandwiches, and add the remaining onion to the skillet; cook until soft, about 5 minutes more. Add the ground beef and oregano, and cook until the meat is no longer pink and is beginning to brown. Increase heat to medium-high, drain any grease from the beef, then stir in the celery, spinach, and mushrooms. Cook and stir until the celery has softened and the meat has nicely browned, about 5 minutes more. To assemble the Scyros, divide the meat among the warmed pitas. Top each sandwich with some onion slices, banana pepper rings, and tomato wedges. Dollop with the Scottziki sauce to serve.
Place 4 tomato slices on a serving platter or individual plates. Place 3 pieces of basil, 1 teaspoon of gorgonzola, and 1 teaspoon goat cheese on top of each slice. Repeat 3 or 4 times to create towers. Then drizzle with balsamic vinegar and oil, and top with gorgonzola.
Preheat oven to 350 degrees F (175 degrees C). Place crackers, cashews, and coconut in a food processor, and process until they are coarsely chopped. Dip chicken in melted butter and roll in cracker mixture. Place chicken in foil lined baking dish. Any extra cracker mixture can be blended with a little of the left over butter, and gently packed on to the chicken breasts. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Season with salt and pepper, if desired, and serve.
Spread bacon into a large skillet and place over medium-high heat; cook and stir until bacon is crisp, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel. Stir corn into the bacon grease in the skillet to coat; saute until hot, 3 to 5 minutes. Stir bacon with the corn; season with salt and pepper
Preheat oven to 300 degrees F (150 degrees C). Scatter kale over a large baking sheet. Place kale in the preheated oven until dried, about 10 minutes; remove to cool completely, about 10 minutes. Whisk all-purpose flour, whole wheat pastry flour, caraway seeds, baking powder, baking soda, and salt together in a bowl. Beat butter, goat cheese, and sugar together in a bowl until creamy; beat in eggs. Stir kale and onion into butter mixture; stir in flour mixture until a soft dough forms. Gather dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Roll dough out on a lightly-floured surface 1/2-inch thick; cut into rounds with a small cookie cutter. Place rounds on prepared baking sheets about 1 inch apart. Bake in the preheated oven until lightly browned, about 10 minutes.
In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.
In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.
Heat the vegetable oil in a wok or large skillet over medium high heat. Stir in the grapes and chicken; cook and stir until the chicken is hot, and the grapes are tender, about 3 minutes. Add the rice and chicken broth; continue cooking until the rice is hot, about 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
In separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature. In separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature. Add the room temperature black cherry flavored gelatin to a 13x9 inch pan and refrigerate until chilled. Follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer to cool before adding the next.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper. Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally. Serve warm with Snack Factory(R) Pretzel Crisps(R).
Pour vodka, orange flavored liqueur, sweetened lime juice, and cranberry juice over ice in a shaker. Shake until well mixed. Pour into a chilled cocktail glass.
Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.
Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese. Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.
Place eggs and flour in 2 shallow bowls. Season eggs with salt and pepper. Dip fish pieces first in the beaten eggs, then dredge in the flour. Heat 3/4 cup vegetable oil in a deep skillet over medium heat until hot. Add fish in batches and fry on both sides until golden, 5 to 8 minutes per batch. Remove fish from skillet and set aside. Heat remaining 1/4 cup oil in a separate skillet and cook onions until soft and translucent, about 5 minutes. Add carrots, parsnip, and celeriac; mix well. Add water and season with salt and pepper. Cover and simmer on low heat until vegetables are soft, about 30 minutes. Check and add more water if mixture becomes too dry. Stir in tomato paste and simmer for 5 minutes more. Layer vegetables and fried fish in a 10-inch round serving dish, starting and ending with vegetables.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Preheat oven to 375 degrees F (190 degrees C). Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl. Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal. Bake in the preheated oven until golden brown, 18 to 20 minutes.
In a saucepan, melt the butterscotch chips over low heat, stirring frequently. When they are completely melted, remove from the heat and stir in the noodles until they are evenly coated. Drop by spoonfuls onto waxed paper. Allow cookies to set up for 20 to 25 minutes, then peel them from the waxed paper and enjoy!
Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.