HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes. Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant. Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan. Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside. Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned. Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken wings on a baking sheet. Bake in the preheated oven for 1 hour. Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips. Smoke chicken for 1 hour at 225 degrees F (110 degrees C). Transfer smoked wings to a large bowl and toss with barbeque sauce.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Lay salami slices on a plate and spread cream cheese on each. Place 1 green onion at the end of each piece of salami and roll salami around onion; secure with a toothpick.
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9-inch tart pan with cooking spray. Soak dates in a bowl of warm water until softened, about 10 minutes. Drain; chop dates in half and place in a food processor. Add cashews and pulse until a thick, moist 'dough' is formed and cashews are all broken up. Press dough evenly over the bottom and partly up the sides of the prepared pan to make the crust. Bake in the preheated oven until crust is set, about 10 minutes. Blend yogurt, cream cheese, almond extract, and stevia together in a bowl until smooth. Spread mixture on top of the baked crust. Decorate with peaches, strawberries, and blueberries.
Place green beans in a saucepan with one inch of water in the bottom. Bring to a boil over medium-high heat, and cook for 5 minutes, or until tender-crisp. Remove from heat, drain, and set aside. Heat the bacon drippings in a large skillet over medium heat. Add green beans, and toss to coat. Saute until the beans are heated through. Sprinkle with nuts and crumbled blue cheese. Season with salt and pepper to taste.
Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon. Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined. Cover and chill 3 hours. Serve with toasted baguette slices or crackers.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups. Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups. Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Place potatoes in a pot of cold water. Cover and set over high heat; boil until easily pierced with a fork, about 20 minutes. Drain well and cover with a clean dish towel for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium heat. Cook and stir bacon until very crispy, 5 to 8 minutes. Drain on paper towels. Transfer bacon to a blender; blend into tiny pieces. Break Camembert cheese into small lumps; mix with Cheddar cheese and spring onion in a bowl. Mash potatoes until smooth. Stir bacon, Camembert cheese mixture, half of the cream, and butter into the mashed potatoes. Season with salt and pepper. Spread mashed potato mixture in a baking dish. Pour remaining cream on top. Pierce in several places with a fork. Bake in the preheated oven until the top starts to brown, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water. Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through. While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes. When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
Preheat oven to 350 degrees F (175 degrees C). Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish. Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes. Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.
In a medium bowl, mix the sour cream, mayonnaise, monosodium glutamate (MSG), dill, parsley, onion and dried beef. Refrigerate 1 hour, or until thickened and chilled.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest. Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes. Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water. Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream butter and sugar together until light. Beat in the vanilla. Mix in the flour, pecans and cocoa powder. Form dough into 1 inch balls and place onto the prepared baking sheets. Bake in the preheated oven for 20 to 25 minutes. Cool, then roll each cookie in confectioners' sugar.
In a 9 inch round serving dish, spread the cream cheese. Top with a layer of cocktail sauce. Arrange shrimp evenly over cocktail sauce. Sprinkle Cheddar cheese over all. Chill in the refrigerator approximately 1 hour before serving.
Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment. Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer. Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake. Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design. Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.
Preheat oven to 350 degrees F (175 degrees C). Heat one tablespoon olive oil in a skillet over medium heat. Add the garlic, and cook for 30 seconds. Stir in the onion, oregano, parsley, salt, and pepper. Cook for 1 minute, and remove from heat. Spread 1 tablespoon olive oil over the bottom of an 8x8 inch glass baking dish. Layer the sliced, cooked potatoes in the dish. Top the potatoes with the onion mixture. Arrange sliced sausage over onions. In a small bowl, stir together the brown sugar, baked beans, and barbecue sauce. Pour evenly over the sausage. Top with shredded Cheddar cheese. Bake in preheated oven for 45 minutes. Serve!
In a 4 quart or larger slow cooker, combine the cranberry juice, orange juice, white sugar, brown sugar, lemon juice, salt and cinnamon sticks. Stir to dissolve sugar. Cook on High for 4 to 6 hours. Turn heat to Low and keep warm for serving.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix flour, baking powder, and salt together in a bowl. Beat sugar, butter, and lemon zest together in a large bowl until smooth. Add eggs and banana to the sugar mixture; beat until smooth. Stir about 1/3 of the flour mixture into the sugar mixture to integrate fully into a batter; repeat with remaining flour mixture in two even additions. Fold beets and chocolate chips into the batter; spoon into the lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel. Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes. Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes. Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon. Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans. Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl. Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear. Combine milk, vanilla extract, and almond extract together in a cup and set aside. Add 1/2 the flour mixture to the creamed butter mixture, beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, about 35 minutes. Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup. While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree, beating until combined and puree is completely incorporated. Place one cake layer top-side up on a serving plate; place strips of waxed paper under the edges of the cake to keep the plate clean. Spread approximately 1/2 the vanilla buttercream frosting on top. Top with the second layer, bottom-side up, and lightly frost the top and sides with remaining vanilla buttercream frosting. Apply dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside. Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar. Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside. Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries. Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, 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 and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.
Combine sugar, flour, walnuts, chocolate chips, and cocoa powder together in a wide-mouthed jar.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Make a small slit into one end of each cocktail wiener to resemble a toenail. Cut the tortillas into strips 4 inches long by 1 inch wide, and place onto a microwave safe plate. Cook the tortillas in the microwave a few seconds until pliable. Wrap each sausage with a strip of tortilla, and secure with a toothpick. Make sure the toenail side is sticking out. Place the mummy toes onto the prepared baking sheet. Bake in the preheated oven for 10 minutes. Remove from the oven, and allow to cool slightly. Place a squirt of ketchup or mustard where the wedge is to resemble a bloody toenail, or of course an infected toenail. Serve to unsuspecting guests.
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes. Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes. Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Grease an 8-inch square baking pan lightly with cooking spray. Bring energy drink to a boil in a heavy-bottomed saucepan over medium-high heat. Reduce to a gentle simmer; stir in gelatin until completely dissolved, 1 to 2 minutes. Remove from heat and let cool slightly, about 10 minutes. Pour vodka into the gelatin mixture; stir gently to combine. Pour into the prepared baking pan. Refrigerate gelatin mixture until set, about 6 hours. Run a knife under hot water to make it easier to cut gelatin mixture into 2-inch squares.
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes. Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.
Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in refrigerate for 1 hour. Place mixture in an ice cream maker and mix according to manufacturer's instructions; pour into an airtight container, and freeze 8 hours or overnight.
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.
Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray. For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside. Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in. Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature. For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.