HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes. Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes. Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Bring a large pot of lightly salted water to a boil. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. Drain. In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften. Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool. When you can handle roll into small balls then roll in confectioners' sugar.
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes. Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet. Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.
Preheat oven to 425 degrees F (220 degrees C). Mix olive oil, garlic powder, parsley, and salt together in a large bowl; add potatoes and stir until coated. Mix bacon and onion into potato mixture. Spread potato mixture onto a baking sheet. Roast in the preheated oven until potatoes are tender and crisp, about 30 minutes. Toss potatoes with Parmesan cheese and top with lemon zest.
In a medium saucepan, heat water to boiling. Reduce heat to low; stir in oats and salt. Cook until oats have thickened, about 5 minutes. Place 1 teaspoon of butter and 1 tablespoon of brown sugar in the bottom of each four serving bowls. Spoon oatmeal into each bowl and stir until butter and sugar are melted. Pour 1/4 cup of creamer and 1 tablespoon of milk over each bowl. Top each serving with another tablespoon of brown sugar. Serve hot.
In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach. Transfer the mixture to a slow cooker and keep warm over medium heat.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks. Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.
Soak bean curd sticks in cold water until softened, about 1 hour; drain. Cut into 4-inch sticks. Preheat oven to 350 degrees F (175 degrees C). Mix nutritional yeast, peanut butter, miso paste, melted margarine, and paprika together in a mixing bowl. Brush on each side of bean curd sticks. Arrange on a rimmed baking sheet. Bake in preheated oven until heated through, 20 to 30 minutes. Brush with barbeque sauce. Continue baking 15 minutes more.
Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips. Slice Dietz & Watson Originals Turkey breast into thin sliced strips. Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips. Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices. Roll cucumber and place toothpick in the middle to hold the roll together. Serve with Ranch Veggie Dip for dipping.
Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes. Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.
Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside. Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm. Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.
In a saucepan, stir together the sugar free gelatin, unflavored gelatin and water until it resembles dough. Warm over medium heat until melted. Pour into molds, or onto a baking tray. Refrigerate or freeze until firm, about 10 minutes in the freezer. Unmold or cut with cookie cutters and serve.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Prepare the filling first. In a 2 quart saucepan, over medium heat, stir together the milk and coconut. Combine the cornstarch and 1/2 cup of sugar; stir into the saucepan. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool. Sift together the flour, cocoa, baking soda, cream of tartar and salt; set aside. In a medium bowl, cream together the butter, 1 cup sugar and vanilla until smooth. Stir in the egg and milk. Gradually mix in the sifted ingredients to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2 1/2 inch circles with a cookie cutter. Place half of the circles 1 1/2 inches apart onto the prepared cookie sheets. Spoon about 1 teaspoon of the filling onto the center of each cookie on the pan. Top with another circle and seal the edges by pinching. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. In the casserole dish, alternately layer the sweet potatoes and apples. In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes. In a small bowl, stir together remaining water and flour. Combine with the brown sugar mixture. Pour over the sweet potatoes and apples. Place the lemon slices on top. Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened. Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside. Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough. Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain, cool in a bowl of ice water, drain on paper towels, and place on a serving platter. In a medium saucepan, heat 1 tablespoon olive oil or medium-low heat. Add the garlic and cook and stir until fragrant, 2 to 3 minutes. Add the pancetta, and continue to cook and stir for 8 to 10 minutes, or until browned. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil, lemon juice and Dijon into the garlic-pancetta mixture. Pour the sauce over the asparagus.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top. Bake in the preheated oven until cheese is melted, 3 to 5 minutes. Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes. Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls. Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top. Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with oil or line cups with paper liners. Sift all-purpose flour, self-rising flour, baking powder, cinnamon, nutmeg, and salt together in a small bowl. Sift the flour mixture again into a larger bowl. Stir in brown sugar and white sugar. Make a well in the centre of the flour mixture. Place chopped apples in a saucepan and cover with water. Cover saucepan with a lid and bring to a simmer over medium heat. Simmer until apples are just tender, but not soft, about 5 minutes. Remove from heat, drain, and set aside. Lightly beat eggs with the vanilla extract in a bowl. Whisk in milk until well combined. Whisk in vegetable oil in a slow stream. Pour egg mixture into the well of the flour mixture in a slow stream, stirring to combine using a metal spoon. Stir the mixture until just combined. Fold in apples. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed and a skewer inserted in the centre comes out clean, 15 to 20 minutes. Allow muffins to stand in the pan for 3 to 5 minutes before turning them out on to a wire rack to cool.
Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes. Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes. Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the drained potatoes to the pot. Pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.
Salt and pepper the chicken breasts and broil them until golden brown. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.
In a blender combine orange, lime and ice cubes. Blend until smooth. refrigerate for 5 minutes. Pour into glasses and serve.
Spread the French bread cubes and cream cheese cubes evenly in a 9x13-inch baking dish. Whisk eggs, milk, maple syrup, and cinnamon together in a bowl; pour mixture over bread and cream cheese. Cover and refrigerate overnight. Preheat the oven to 375 degrees F (190 degrees C). Bake in preheated oven until golden brown, about 45 minutes.
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft. Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Combine chicken broth, tomatoes, kidney beans, onion, chili powder, and cumin in a slow cooker. Add pork shoulder and cover. Cook on Low for 10 to 12 hours (or cook on High for 7 hours). Remove pork shoulder and shred meat; return to slow cooker and stir. Top with Cheddar cheese and sour cream.
Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool. Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan. Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature. Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined. Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins. Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm.
Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit. Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.
Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet. Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes. Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker. Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker. Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker. Cook on High for 4 hours; add corn and cook for 1 more hour. Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes. Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling. Mix cornstarch and 1 tablespoon water in a bowl until combined. Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes. Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables). Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.
Line a baking sheet with waxed paper. Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract. Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.
Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat. Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds. Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.
Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray. Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish. Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray. Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs.
Preheat an oven to 450 degrees F (230 degrees C). Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan. Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.
Combine smoked ham, apricots, dates, raisins, olive oil, and rosemary in a bowl. Serve immediately or chill for 30 minutes. Refrigerate leftovers.