HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Place eggs in a pot and cover with water; bring to a boil for 10 minutes. Transfer eggs to a colander and run under cold water until completely cooled. Peel eggs, cut in half lengthwise, and scoop egg yolks into a small bowl. Place egg whites onto a serving plate. Mash egg yolks with a fork until crumbly. Stir mayonnaise and mustard into yolks until smooth. Fold spinach into mayonnaise mixture; season with salt and pepper. Spoon mixture onto the egg whites; top each egg with Parmesan cheese. Refrigerate until completely chilled, at least 1 hour.
Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder. Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes. Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes. Discard cinnamon stick and bay leaves. Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.
Preheat oven to 350 degrees F (175 degrees C). Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish. Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish. Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish. Bake in the preheated oven until custard is set and top is light brown, about 1 hour. Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top. Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour. Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder. Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.
Heat the canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side. Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper in a slow cooker, stirring until the brown sugar has dissolved. Place the pork chops into the liquid. Top the chops with apple, onion, and cabbage. Set the cooker on Low; cook 4 to 5 hours, turning the chops over in the sauce once or twice. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with aluminum foil. Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.
Stir chicken, yogurt, onion, cotija cheese, cilantro, and jalapeno pepper together in a large bowl. Gently fold avocado into chicken mixture until salad is evenly distributed. Stir lime juice, salt, and cumin into salad.
Preheat oven to 350 degrees. In a large bowl, beat egg whites until stiff. Fold in applesauce, half-and-half and vanilla. In a separate bowl, combine Splenda, flour, baking soda, spices. Fold dry ingredients into wet mixture. Fold in pineapple, cranberries and nuts. Spoon batter into non-stick mini-muffin pans greased with cooking spray. Bake 12-15 minutes. Remove, cool. Dust with confectioner's sugar if desired.
Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more. Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more. Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.
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. Finely chop the hard-cooked eggs and the pickles. When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish. Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine. Season to taste with salt and pepper. Serve immediately, or refrigerate the salad before serving.
In a small saucepan heat milk to simmering and remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm. In a large bowl, mix flour, sugar, yeast and salt. Stir lukewarm milk into flour mixture until a soft dough is formed. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Knead in raisins and shape into a large round loaf. Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg yolk and water. Brush risen loaf with egg yolk mixture. Bake in preheated oven until loaf is golden and bottom sounds hollow when tapped, about 40 minutes. Transfer to a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Preheat oven to 350 degrees F (175 degrees C). Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes. Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed. Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Scoop dough by rounded tablespoons onto a baking sheet. Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely. Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.
Combine olive oil and butter in a pan large and deep enough to hold all 4 pork chops plus a few inches of cooking liquid, like a frying pan or roasting dish. Heat over medium-high heat. Season pork chops with salt, garlic powder, parsley, oregano, and pepper. Place flour in a shallow bowl and lightly dredge pork chops in the flour, shaking off excess. Place coated pork chops in the hot pan without crowding; work in batches if necessary. Cook until browned, 5 to 7 minutes. Flip and add apples, onion, and garlic. Cook until onions start to become opaque, about 5 minutes more. Add chicken stock, honey, and thyme. Cover pan and allow to braise until chops are no longer pink in the center, 10 to 15 minutes more.
Rub the frozen bread dough with vegetable oil, cover and allow to thaw overnight at room temperature. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Roll out one loaf of bread and place on an ungreased cookie sheet. Layer cooked sausage, green peppers, mushrooms, and cheese on top of bread. Leave 1 inch border at the edges bare. Roll out second loaf of bread and place over bread and filling. Enclose filling by pinching edges of both loaves together. In a small bowl, beat together egg and water. Brush surface of roll with egg wash. Bake in preheated oven for 25 to 30 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples. In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture. Bake in preheated oven 45 minutes, until bubbly and golden.
Place peanut butter and honey in a microwave-safe bowl; heat in microwave on high until melted enough to stir, about 30 seconds. Add oats, dried fruit, almonds, whey protein powder, and cinnamon; stir to combine. Form into balls and place on a plate. Chill in refrigerator, about 1 hour.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in nuts and melted chocolate. Add the eggs one at a time, beating well with each addition. Pour mixture into baked pastry shell and place in refrigerator. Prepare pudding according to package directions. Pour over chocolate layer and return to refrigerator. Chill at least 2 hours. Before serving, spread whipped topping over pudding layer and sprinkle with grated chocolate.
Preheat oven to 375 degrees F (190 degrees C) grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, eggs, 3/4 cup oil and 3/4 cup water. Beat for 2 minutes at medium speed. Pour batter into a 9x13 inch pan. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean. Remove cake from oven and poke evenly with a fork every 1/2 inch. Frost while still warm. In a medium bowl, combine confectioners sugar, 3 tablespoons water, 3 tablespoons oil and orange juice. Mix thoroughly and pour over cake, allowing it to saturate cake.
Dissolve lime gelatin in boiling water, add lime rind and juice. Slowly pour into egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thick. Beat egg white until stiff peaks form. Fold into lime gelatin mixture. Add food coloring if desired. Pour into baked pie shell. Chill until firm or overnight.
In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.
In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions: Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners. Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts. Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool. Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts. Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight. Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy. Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.
In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks. Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.
Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion. Cover with plastic wrap and refrigerate until cold.
Heat milk in a large saucepan over medium heat. Stir mashed potatoes into the warm milk until the mixture is smooth, adding more milk as needed to make it smooth; add ham and stir. Cook the mixture until the ham cubes are hot in the middle, 5 to 10 minutes; season with salt and pepper and top with Cheddar cheese.
Cut cores out of apples, leaving bottoms of apples intact. Cut off and save tops of cores. Use a spoon or sharp knife to clean flesh from the cored area of the apple, leaving hollows. Place 1 teaspoon cinnamon candies, 1 teaspoon butter, and 1 tablespoon brown sugar into the hollow of each apple. Place retained top of core into hollow of each apple. Wrap apples in aluminum foil. Place wrapped apples into the coals of a campfire and cook until apples are soft and filling has melted, about 15 minutes.
Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.
In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended. Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes. In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully. Fry until transparent membrane turns to white, and yolk is cooked. Remove and repeat for each egg. Spread about one tablespoon of pesto atop each piece of toast. Gently lay each egg atop the pesto. Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray. Combine oats, walnuts, 1/2 of the blueberries, maple syrup, cinnamon, and baking powder in a large bowl. Whisk milk, egg, and vanilla extract together in a separate bowl. Spread oat mixture in the baking dish and pour milk mixture over the top. Shake the dish slightly to help milk sink into the oats. Add remaining blueberries and banana slices. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool before slicing, 10 to 15 minutes.
Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.
In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat an outdoor grill for medium high heat and lightly oil grate. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan. Remove skins from potatoes, and discard. Place the potatoes in a large bowl, and mash. Mix in onion eggs, salt, pepper and cheese with your hands, or as you would meatloaf. Form into a loaf shape and place into the prepared pan. Bake for 90 minutes in the preheated oven. Let cool for 5 minutes, then remove from the pan, slice and serve.
Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.