HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes. While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown. Drain, cool, and crumble. In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.
Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes. Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid. Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes. Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting. Remove ribs from refrigerator and bring to room temperature for 30 minutes. Preheat grill for medium heat and lightly oil the grate. Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.
Place the chicken into the bottom of a slow cooker. Stir together the onion, garlic, parsley, salt, pepper, cannellini beans, and turkey kielbasa in a large bowl. Pour the mixture over the chicken in the slow cooker, and pour the wine over all the ingredients. Cover, set the cooker to Low, and cook until the chicken is very tender and the cassoulet is thickened, 5 to 6 hours.
Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard. In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth. Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface. Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined. Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Cream the shortening, brown sugar and white sugar together until light and fluffy. Beat in the vanilla salt and eggs. Sift the flour, baking soda and baking powder, add to the creamed mixture and stir to combine. Stir in the oats, rice cereal, coconut and nuts. Mix to combine. Form dough into walnut sized balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. These cookies should still be very soft when taken from the oven. Place on a cooling rack and let cool completely before storing in airtight containers.
Preheat oven to 350 degrees F (175 degrees C). Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.
Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Pour the cranberry juice, vodka, schnapps, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Prick each brat with the tip of a knife a few times on each side. In a large skillet, place brats and add water and beer to the pan to reach halfway up the sides of the brats. Cook over medium heat for 15 to 20 minutes, turning once. Increase heat to medium-high and cook another 5 to 10 minutes or until liquid evaporates. Remove sausages to a plate to hold. Add olive oil, onion and red and green cabbage to the pan and stir well, cooking over medium-high heat for 3 minutes. Add vinegar, brown sugar and seasonings, stir well and reduce heat to medium. Cover and cook for another 5 minutes. Stir once more. Meanwhile, warm hot dog buns in a 400-degree oven for about 10 minutes, taking care not to brown. Spread mustard on each bun, top with a brat and spoon warm cabbage saute on top.
Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and cook for 3 to 5 minutes. Pour in chicken stock and simmer for 5 to 6 minutes. Add rice and cook, uncovered without stirring, until rice is tender and stock has been absorbed, 18 to 20 minutes. Melt remaining butter in a saucepan over medium-low without browning. Add grated Gruyere cheese and mix into rice mixture just before serving. Season with a pinch of pepper and nutmeg.
Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes. Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more. Transfer eggs to a wire rack to dry, about 15 minutes. Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.
Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes. Whisk rice vinegar, olive oil, and cilantro together in a large salad bowl. Stir cabbage and carrots into dressing; season with salt. Slaw can be served immediately or covered and refrigerated for up to 1 day.
Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes. Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.
In a small bowl, soften gelatin in cold water. Set aside. In a medium saucepan, mash half the cherries with the sugar. Stir in cornstarch, lemon juice, and food coloring. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add gelatin, and stir briskly. Slice remaining cherries into the crust, and pour gelatin mixture over cherries. Chill at least 4 hours before serving.
Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down. Combine remaining ingredients; brush ribs thoroughly with sauce. Cover and bake at 350 degrees F. 1 hour. Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.
Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours. Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.
In medium saucepan, cook raspberries and 1 1/4 cups of sugar over medium heat, stirring occasionally. Mixture will boil and then thicken. When thick, remove from heat and put over ice to cool. Preheat oven to 400 degrees F (200 degrees C). While berries are cooking, beat egg whites in large mixing bowl with electric mixer until fluffy. Beat in remaining 1/4 cup sugar. Beat in 8 egg yolks and flour, until smooth. Pour mixture into pastry bag and pipe two spiral cakes, slightly smaller than 9 inches, onto baking sheets. Bake 5 to 7 minutes, or until set and golden. Cool. In a large mixing bowl, beat together butter, egg and remaining 3 egg yolks. Add the cooled raspberries and mix thoroughly. Place a 9 inch cake ring or spring form pan on a serving platter. Line the inside of the ring with sliced strawberries. Frost the sides of one of the spiral cakes with raspberry cream, and place it in the ring. Spread more cream on top, and add a layer of strawberries. Repeat with the next layer. Use a kitchen torch to loosen cake ring, or simply remove spring form ring. Serve.
Preheat oven to 350 degrees F (175 degrees C). Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small. Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan. Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract. Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place. Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.
In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended. Combine the Cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps(R) with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute. Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture. Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini. Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Toss ham chunks, tomatoes, yellow bell pepper, red bell pepper, orange bell pepper, green onions, garlic, black pepper, and salt together in a bowl. Stir drained bow-tie pasta and mayonnaise into the ham mixture. Sprinkle cilantro and Romano cheese over the pasta mixture; stir to combine. Chill at least 1 hour before serving.
Stir the carrots, apples, celery, lemon juice, raisins, yogurt, walnuts, and cinnamon together in a mixing bowl until evenly blended. Refrigerate 1 hour before serving.
Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat. Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top. Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.
In a 1 quart jar, layer the ingredients in the order which they are listed. Be sure to pack down each layer firmly as you go. Decorate the jar and attach a tag with the following instructions: To prepare Brownies, preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan. In a medium bowl, combine 2 eggs, 2/3 cup of vegetable oil and 1 teaspoon of vanilla extract; mix well. Gradually stir in the contents of the jar until everything is well blended. Spread evenly into the prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the middle comes out clean.
Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Divide dough in half. On a lightly floured surface, roll out each half into an 11x7-inch oval. Sprinkle cornmeal on a large baking sheet. Place dough ovals on baking sheet; set aside. Grill sausage on the rack of a covered gas or charcoal grill directly over medium heat for 8 minutes or until browned, turning once halfway through grilling. Bias-slice sausage into 1/4- to 1/2-inch thick pieces; set aside. Grill pizza crusts on the grill rack directly over medium heat for 2 to 3 minutes or until bottoms are lightly charred. Transfer crusts back to the baking sheet, charred side up. Spread marinara sauce over crust and top with grilled sausage, cheese, bacon, and garlic. Return pizzas to the grill rack. Cover and grill about 4 minutes more or until bottoms of crusts are crisp and lightly charred. Transfer pizzas to a cutting board. Sprinkle with fresh parsley and crushed red pepper. Serve immediately.
Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper. Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil. Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan. Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes. Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust. Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling. Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.
Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight. Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls. Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking. Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds. Repeat rolling and cooking steps with the remaining dough.
Blend water, avocado, parsley, apple, carrot, lemon, kale, ginger, ice cubes, and flax seeds in a blender on high until smooth, 10 to 15 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture, then stir in the fruit cocktail and syrup, mixing just until combined. Stir in the walnuts and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts. Freeze pies until solid, 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer. Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy. Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes. Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached. Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.
Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed. Heat oil for frying in deep fryer to 375 degrees F (190 degrees C). Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.
Fill a large pot with water, and mix in the onion, lemon, bay leaves, peppercorns, and salt. Bring to a boil. Place the lobsters in the boiling water, and cook until bright red, about 12 minutes for 1 pound, and about 5 more minutes for each additional pound. Remove the cooked lobsters from the pot, and rinse under cold water. Chill in the refrigerator, and serve cold. In a small bowl, mix the mayonnaise, ketchup, and brandy. Serve as a dipping sauce with the lobster.
In a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. Add remaining half and half. Over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. Remove from heat. Put chocolate and Amaretto in a small bowl; microwave on high 20 seconds. Stir until chips are mostly melted. Return milk to low heat. Add chocolate; stir continuously, scraping pan, until thick. Cool. Serve chilled or at room temperature.
Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid. Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour. Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices. When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.