HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in the condensed milk. Add the flour and vanilla, stir until well blended. Use about one tablespoon of dough to completely cover each Hug (TM). Place on unprepared baking sheet 1 inch apart. Bake for 6 to 8 minutes in the preheated oven. Using the top of a double boiler or microwave, melt the white chocolate and shortening together. Stir to blend, then drop a thumbnail sized portion on the top of each cookie.
Combine the sugar and water in a saucepan; bring to a boil, and boil for 10 minutes. Stir in the lemon juice, mashed banana, and cloves. Reduce heat to low; simmer, stirring frequently, until the mixture thickens, about 45 minutes. Strain to remove cloves. Divide the jam between the jars, screw on lids, and refrigerate.
In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later. Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients. Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht. In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later. In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets. Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.
Heat sesame oil in a large skillet over medium heat. Add pork; cook and stir until pork is no longer pink, about 5 to 7 minutes. Add scallions, ginger, lemongrass, and garlic powder; cook and stir until fragrant, 2 to 3 minutes. Reduce heat to low. Stir in soy sauce and ketchup. Cook until flavors combine and mixture thickens slightly, 3 to 5 minutes. Season with salt and pepper. Combine cabbage, wasabi mayonnaise, rice vinegar, and lime juice in a large bowl; toss to mix slaw. Split each bread roll and fill with pork mixture. Top with slaw before serving.
Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed. Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
Break each piece of bucatini into 4 pieces. Toast luncheon meat with 1 tablespoon olive oil in a pan over medium heat. Add crushed peppercorns and cook until meat is crispy, about 5 minutes. Set aside. Heat remaining oil in another pan over medium-low heat. Cook onion, covered, until soft, 5 to 7 minutes. Add sugar; cook, stirring every 2 to 3 minutes, until onion is very soft and browned, 10 to 15 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook bucatini at a boil until tender yet firm to the bite, about 5 minutes. Drain. Add mushrooms, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the pan with the onions. Stir and cover. Cook until mushrooms shrink and lose some moisture, about 5 minutes. Add butter; cook until flavors meld, about 3 minutes more. Add the crispy meat and Parmesan cheese. Stir. Drain pasta and stir into the mushroom mixture. Add mozzarella cheese. Increase heat to high and cover pan. Cook, stirring occasionally, until pasta develops a light crust, 3 to 5 minutes more.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil. Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.
Place the brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until the sugar has dissolved.
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Ask your butcher to chop the calf's foot in several pieces; wash well. (If you're using oxtails, leave the pieces whole and do not remove fat or bones until later.) Place the meat in a stock pot with the bouillon cube. Tie the chopped onion, garlic, bay leaf, clove, and peppercorns into a cheesecloth bag. Add the bag to the pot and pour in water to cover. Bring the water to a boil over high heat. Reduce the heat and simmer for 3 hours. Stir the gelatin into the 1/2 cup of cold water and set aside for 10 minutes. Remove the meat from the pot and let it cool. Strain the cooking liquid into a bowl; you should have about 8 cups of broth. Discard the spice bag. Pick the meat from the bones and set it aside; discard the bones and gristle. Spray a gelatin mold with cooking spray. Add the lemon juice and salt and pepper to the broth. Taste and adjust the seasonings. Transfer the softened gelatin into the warm broth and stir to dissolve. Pour the liquid into the prepared mold and refrigerate. Chill the broth until the gelatin has thickened slightly, about 45 minutes to 1 hour. Stir in the reserved meat and the egg slices. Refrigerate until set, 4 hours or overnight. To unmold the pitcha, dip the gelatin mold into warm water for 15 to 20 seconds. Invert the mold onto a serving plate and serve with parsley and lemon wedges.
Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender. Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
Combine the kielbasa, onion, mustard, and jalapeno jelly in a slow cooker; stir. Set slow cooker to high. Cook until completely heated, about 30 minutes.
Whisk eggs, milk, and herbes de Provence together in a shallow bowl. Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices. Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes. Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.
Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon. Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer. Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes. Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.
In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside. In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool. Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.
In a bowl, combine juice and sugar, stirring until sugar is dissolved. Stir in milk, a little at a time, until fully incorporated. Pour into a shallow dish and freeze until firm. Break sherbet into chunks and beat with an electric mixer until smooth. In a separate bowl, whip evaporated milk until stiff. Fold into frozen mixture. Return to shallow dish and freeze again until firm. Serve.
Preheat an oven to 350 degrees F (175 degrees C). Place the cake mix into a mixing bowl, and work in the butter until the cake mix resembles corn meal. Spread the berries into a 9x13-inch glass baking dish, and sprinkle evenly with the crumb topping. Bake in the preheated oven until the berries are tender, and the crumb topping is golden brown, about 30 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease one 9x9 inch square pan. Combine the oats and the sugar. Set aside. In a saucepan melt the butter or margarine. Stir in the corn syrup, salt and vanilla. Pour over the oat and sugar mixture, and mix well. Pat into the bottom of the prepared pan. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Do not overbake! It will be bubbly when done. While bars cool melt the chocolate. Spread melted chocolate over bats and sprinkle with nuts. Let cool and cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray. Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust. Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack. Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture. Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.
In a large bowl, cream together the butter, 1 1/2 cups of white sugar, and cream cheese. Beat in the egg and egg whites until smooth. Sift together the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture. Cover, and refrigerate dough for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). In a small dish, mix together the remaining white sugar and the cinnamon. Roll the dough into walnut sized balls, and roll the balls in the cinnamon and sugar mixture. Place the balls at least 2 inches apart on cookie sheets, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan. In a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon of the vanilla. Sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. Add to creamed mixture alternately with the water beating after each addition. Stir in the sauerkraut. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting. To Make Frosting: Melt semi-sweet chocolate chips and the 4 tablespoons of butter. Blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. Gradually add confectioner's sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan. Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan. Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Place potato slices in a deep skillet and cover with 1 inch of water. Bring to a boil; reduce heat and simmer until just tender, about 5 minutes. Drain; set aside to cool. Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; set aside to cool. Heat cream, butter, and garlic together in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 5 minutes. Add Parmesan cheese; stir until melted. Reduce heat to low and simmer sauce, uncovered, until thick, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Grease 2 pizza pans. Combine warm water, honey, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir oil into yeast mixture. Mix in flour, 1 cup at a time, until dough starts to come together. Turn out dough onto a well-floured surface. Knead, adding more flour as you work, until dough is no longer sticky. Divide dough into 2 pieces and roll out to the size of your pizza pans; transfer to greased pans. Bake in the preheated oven until crusts are lightly golden, about 5 minutes. Remove from oven and spread sauce over both crusts. Cover sauce with potato slices. Crumble bacon slices over potatoes and cover with mozzarella cheese. Bake pizzas in the preheated oven until crusts are golden brown and cheese is bubbly, about 10 minutes.
In a cocktail shaker add all the ingredients together except soda water and fill halfway with ice. Shake vigorously. Double strain into glass filled with ice, add splash of soda water and garnish.
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated. Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon. Bake in preheated oven until beginning to firm, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined. In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture. In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside. Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top. Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and powdered sugar together until well blended. Add flour, egg yolks, cinnamon, allspice, nutmeg, cardamom, ginger, cloves, and salt. Mix until smooth. Roll dough into 1-inch balls and place on baking sheets. Bake in the preheated oven until golden, 12 to 15 minutes. Cool on a wire rack for 5 minutes. Mix powdered sugar, cinnamon, and cardamom together in a shallow bowl. Roll cookies in the coating mixture while still warm. Allow to cool for 5 more minutes; roll again.
In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight. When you're ready to serve, stir in the lemon-lime soda.
Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).
Whisk together ranch dressing and hot chile paste in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Thread a piece of onion about 1 1/2 inches down the skewer. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. Thread a second piece of onion onto the end of the skewer. Repeat steps 5 through 7 for all twelve skewers. Season chicken skewers with salt and pepper as desired. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Preheat oven to 400 degrees F (200 degrees C). Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots. In a mixing bowl beat eggs. Blend in milk, molasses and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist. Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub. Measure out 2 tablespoons of the spice rub and use to season steak on all sides. Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes. Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil. Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.