HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat a large pot with cooking spray and place over medium heat. Cook and stir onion and mushrooms in the hot pot until the onion is translucent, 5 to 7 minutes. Break ground beef into small bits into the pot; cook and stir until beef is completely browned, 7 to 10 minutes. Drain grease from the pot. Stir water, alphabet soup, mixed vegetables, tomato sauce, orzo pasta, basil, oregano, garlic powder, salt, and pepper with the ground beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the orzo is tender, about 30 minutes.
Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour. Bring the rice and water 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. Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more. Serve over hot jasmine rice, sprinkled with sesame seeds.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon. Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes. Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture. Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine. Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.
In a medium bowl, mix together the ground beef, blue cheese and onion. Season with Worcestershire sauce, mustard, and pepper. Mix well, using your hands if necessary. Form into four patties, and place on a plate. Cover and refrigerate for 1 hour. Preheat an outdoor grill for high heat. Remove the hamburger patties from the refrigerator, and pour enough hot wing sauce over them to cover the top surface. Allow to sit for 10 minutes. Place hamburgers on the hot grill, and cook for about 5 minutes per side, until no longer pink. The internal temperature should be at 180 degrees F (85 degrees C) if taken with a meat thermometer. For extra spicy burgers, baste with additional wing sauce while cooking. Serve on buns.
Coat salmon in lemon and lime juice and place on a baking sheet. Combine garlic, onion powder, Cajun seasoning, and paprika in a small bowl. Heat honey in a small saucepan over medium-low heat until bubbling. Add the garlic mixture and cognac. Simmer until flavors combine and sauce starts to thicken, about 5 minutes. Let cool until thick, 10 to 15 minutes. Coat salmon in olive oil; season with pink salt and pepper. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil salmon for 6 to 8 minutes. Spoon the cognac-honey sauce over the salmon. Continue broiling until light brown, 3 to 4 minutes.
To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan. Bake in oven for 25 minutes, or until golden yellow. To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust. Bake in oven for 10 minutes, or until top is lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray. Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.
Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray. In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well. Set aside 3/4 cup oat mixture for topping. Press remaining oat mixture firmly onto bottom and sides of pie plate. Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack. Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon. Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling. Bake 18 to 22 minutes or until topping is golden brown. Serve warm or at room temperature.
Blend the basil, mango, strawberries, and water in a blender. Add sugar and ice cubes; blend again until smooth.
Cream together butter or margarine, sugar, and salt. Mix in egg. Stir in bananas and milk. Stir in flour and baking soda with a few swift strokes; do not overbeat. Spread batter into a greased and floured 9 x 5 inch loaf pan. Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes, or until a tester inserted in the center comes out clean.
In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil. In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture. Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.
Use your hands to thoroughly mix the ground beef, ground pork, salt, chili powder, coriander, cumin, black pepper, garlic, and lemon juice together in a bowl. Transfer to an air-tight container; store in refrigerator for 4 days until using or freezing.
Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours. Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil. Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes. Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.
Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes. Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta. Toss with anchovy sauce.
Fill a shot glass with half Irish whiskey and half Irish cream. Pour Irish stout beer into a pint glass. Drop in the shot glass and drink entire contents at once.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel. Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm. Grind peppercorns and cloves with a mortar and pestle. Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric. Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes. Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet. Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter. Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.
Preheat oven to 350 degrees F (180 degrees C). Cream butter and both sugars. Add eggs and vanilla. In a blender or food processor, process the oats until finely chopped. Add the chopped oats, flour, baking soda, salt, baking powder into the creamed butter and sugar mixture and mix well. Stir in the chocolate and nuts. Roll dough into 1 1/2 - 2 inch balls (do not press) and place 2 inches apart on a cookie sheet. Bake for 10 minutes.
Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine. Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.
Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes. Gently mash potatoes into the soup to thicken to your desired texture. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.
Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes. Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes. To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy. Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough. Drop tablespoonfuls of dough onto ungreased baking sheets. Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool. Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes. Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas. Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.
In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours. Preheat oven to 300 degrees F (150 degrees C). On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning. Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.
Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.
Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking.
Place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes in a colander, and let cool. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Snip the cooked bacon into pieces with a scissors, or chop. In a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, Cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.
In a food processor, combine the chicken, mayonnaise, coleslaw dressing, lemon juice and celery. Blend until well mixed. Season with salt and pepper to taste and refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 6x8-inch baking pans. Beat the eggs in a bowl with a fork; beat in the sugar, orange juice, cocoa, and cake meal until thoroughly blended. Gently stir in the strawberries and chocolate chips; divide the batter between the 2 prepared baking pans. Bake in the preheated oven until a toothpick inserted near the center of a pan comes out clean, about 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside. Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside. Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture. Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.
In a medium bowl, mix sour cream, cream cheese, Cheddar cheese, green onions, lime juice and jalapeno peppers. Spread one side of each tortilla with the sour cream mixture. Tightly roll each tortilla. Place rolled tortillas on a medium serving dish and cover with plastic wrap. Chill in the refrigerator at least 1 hour. Slice tortillas into 1 inch pieces. Serve with picante sauce.
Whisk garlic, ketchup, rice vinegar, soy sauce, fish sauce, hot sauce, paprika, cayenne pepper, and cumin together in a bowl. Place rice noodles in a large bowl; cover with boiling water and stir with tongs. Let soak for 10 minutes. While noodles soak, heat vegetable oil in a pan over medium-high heat. Cook and stir celery, jalapenos, and green onions until tender and fragrant, about 10 minutes. Drain noodles and place in the pan; add the sauce and crabmeat. Cook and stir until noodles are coated evenly and everything is heated through, 2 to 3 minutes.
Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl. Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed. Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes. Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Spread pumpkin seeds onto the prepared baking sheet; sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano; toss to coat evenly. Bake seeds in the preheated oven for 5 minutes; stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, beans, green onions, olives, sun dried tomatoes and feta cheese. Add enough salad dressing to coat; toss and chill before serving.
Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended. Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter. Bake in the preheated oven 20 to 30 minutes, until lightly browned.
Slice apple into 4 sections and cut away stem and seeds. Etch the skin of each section with a paring knife to form "lips." Carve out some of the skin to form a "mouth" between the "lips." Spread peanut butter into the "mouth." Arrange the mini marshmallows on top of the peanut butter to form the "teeth." Bite into the fleshly part of the apple so the "teeth" are facing outward.
Mix the carrots, raisins, coconut, pineapple tidbits, mini marshmallows, yogurt, and cinnamon in a salad bowl, and refrigerate for at least 1 hour to blend the flavors. Serve cold.
Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.