HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes. Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets. Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C). Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Preheat an oven to 425 degrees F (220 degrees C). Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created. Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Preheat oven to 350 degrees F (175 degrees C). Pour water in baking dish and place halved squash cut-sides down in the dish. Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe. Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper. Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.
Place tomato slices, alternating with mozzarella slices, on a large serving platter. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
Heat a medium skillet over medium heat. Cook chicken until golden brown and juices run clear. To the skillet add the butter. When the butter has melted, sprinkle thyme over the breasts and pour in the broth. Reduce heat to medium-low and simmer breasts, turning occasionally. Cook until desired liquid consistency is reached, and chicken is no longer pink and its juices run clear.
In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily. Preheat oven to 350 degrees F. Grease cookie sheets Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart. Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
Remove scales, gills, and insides of milkfish; cut off part of the tail. Pound fish firmly to loosen it up. Cut fish open lengthwise from the backside. Scrape meat out into a saucepan over medium-high heat, being careful not to tear the skin. Squeeze 1/2 the lemon onto the fish meat; add soy sauce. Bring to a boil; cook until liquid is absorbed, about 2 minutes. Remove from heat and let cool, 5 to 10 minutes. Remove fish bones from the meat. Heat olive oil in a skillet over medium-high heat. Add onion and garlic; saute until onion is translucent. Add the fish meat, peas, carrot, celery, raisins, salt, and pepper. Cook until fish is opaque and flavors are combined, about 5 minutes. Let filling cool until safe to handle, at least 7 minutes. Stuff fish skin with the filling. Sew up any openings to seal in the filling. Heat vegetable oil in a deep saucepan. Fry the stuffed fish whole, turning as needed, until golden brown and crisp, 5 to 7 minutes. Place on a plate or flat work surface and slice fish crosswise.
Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray. Arrange crackers in the prepared jelly roll pan. Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers. Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven. Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.
Preheat oven to 300 degrees F (150 degrees C). Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Blend coconut milk, sugar, and carob powder together in a blender until smooth. Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed. Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside. Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.
Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes. Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm. Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture. Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source. Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes. Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.
Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices. In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine. Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer. Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.
Mash 3/4 of banana slices in a bowl; stir in egg whites and oats to form a batter. Spray a skillet with cooking spray. Drop batter by large spoonfuls into the skillet and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Place oat cakes on a serving plate. Top with peanut butter and remaining banana slices.
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well. Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet. Drop a large spoonful of batter over the banana slices in the same skillet. 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 banana slices and batter.
Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside. Preheat oven to 375 degrees F (190 degrees C). Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast. Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.
In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth. Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top. Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.
Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside. In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish. Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.
Preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray. Combine spice cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Add sweetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and pumpkin pie spice. Increase speed to medium and beat until batter is smooth, about 2 minutes. Arrange slices from 1 pear on the bottom of the prepared pan. Pour batter on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Allow to cool completely, about 30 minutes. Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in remaining pear slices, 1/3 cup water, 1/4 cup honey, and cinnamon whiskey. Cook until pears are soft and the water has evaporated, 8 to 10 minutes. Remove from heat and let cool. Combine cream cheese, heavy cream, confectioners' sugar, 3/4 cup cookie butter, 1/2 cup butter, 2 teaspoons honey, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment; beat until frosting is slightly stiff, 10 to 20 minutes. Remove sides of the springform pan to release cake. Slice into three even layers; transfer middle and top layer to a flat work surface. Invert bottom layer and peel off base so pear slices are facing upward. Cover with middle cake layer; arrange pear and honey mixture evenly on top. Add top cake layer. Spread frosting over the top and sides of the cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Mix graham cracker crumbs with melted butter in a bowl; press into the bottom of the prepared pan to make a pie crust. Beat sweetened condensed milk, eggs, and vanilla extract together in a bowl. Fold walnuts and dates into the milk mixture with a spatula; pour into prepared pie crust. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes; cut into bars while still warm. Place each square on a cupcake liner to serve.
In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil. Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.
In a large bowl, soak beans in water to cover overnight. Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.
Season the pork with the lemon pepper. Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through. Remove the pork from the skillet and keep warm. Heat 1 tablespoon butter in the skillet. Add the garlic and cook until it's tender. Stir the stock, vinegar and cranberries in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the pork with the sauce.
Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds. Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy. Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.
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 and cool on waxed paper or aluminum foil to prevent the noodles from sticking together. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture. In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler. Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal. Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin. Chop peppers and stir into Marinara Pasta Sauce. Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer. Bring 4 to 6 quarts of water to a rolling boil, adding salt to taste and the Thin Spaghetti, stirring gently. Cook pasta according to package directions; remove from heat and drain well. Add Thin Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula. In a nonstick extra-large skillet, heat butter over medium-high heat until hot. Break eggs, one at a time, into the pan; season with salt and pepper. Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard. Use a spatula to carefully flip each egg, and cook to desired doneness. Serve pasta immediately, topped with fried eggs and Parmesan cheese.
In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling. Preheat a grill for medium heat. When hot, lightly oil the grate. Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.
Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.
Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until creamy. Beat eggs and vanilla into butter mixture until eggs are completely incorporated. Whisk flour, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir to combine. Fold white chocolate chips, milk chocolate chips, semisweet chocolate chips, and peanut butter chips into dough. Cover bowl with plastic wrap and refrigerate until dough is firm, about 2 hours. Preheat oven to 325 degrees F (165 degrees C). Drop spoonfuls of the cookie dough 2 inches apart onto baking sheets. Bake in the preheated oven until cookies are lightly browned and puffed up, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the coca extract, moisten coca leaf powder with 3 ounces of grain alcohol. Then pack the wet leaves into a percolator and add more diluted alcohol until the leaves are fully saturated and slightly covered by alcohol. When the extract begins to drip from the percolator, stop up the hole, cover the percolator tightly and allow to macerate for 2 days. Then continue the percolation, adding more alcohol until you have 8 ounces of extract. To make the flavoring, combine drops of orange oil, lemon oil, nutmeg oil, coriander oil, neroli oil, and cinnamon oil with 1/2 cup of grain alcohol. To make the syrup, mix together water, sugar, caramel, and 1/8 ounce (or 3/4 tablespoon) of coca extract. Stir in vanilla extract, caffeine, lime juice, and citric acid. Combine 1/4 ounce flavoring with the entire amount of syrup. To prepare Kook-a-Cola, combine 1 part flavored syrup to 5 parts carbonated water.
Beat eggs in a bowl. Stir in coconut milk, salt, and pepper until well combined. Heat a skillet over medium-low heat; pour in egg mixture. Cook and stir until fluffy and firm, 5 to 7 minutes.
Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.
Fill 1/3 of a cocktail shaker with ice. Shake bitters over ice and pour in bourbon. Pour orange-flavored liqueur and maraschino cherry juice into shaker. Cover shaker and shake vigorously. Pour drink into a martini glass and garnish with maraschino cherry.
Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!