HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir the bacon, onion, and garlic in a large skillet over medium heat until the bacon has just started to brown, about 8 minutes; mix in the balsamic vinegar, water, salt, black pepper, and green beans. Reduce heat to medium-low, and simmer the green beans until almost all the liquid has evaporated, about 10 minutes. Stir in the bread crumbs. Remove the skillet from the heat, and sprinkle with Italian cheese blend. Adjust salt and black pepper to taste.
Whisk the honey mustard, and balsamic vinegar together in a small bowl until combined. Drizzle in the olive oil while whisking to make the dressing; set aside. Place the salad greens, tomatoes, strawberries, walnuts, and feta cheese into a large salad bowl. Tear off the dill fronds and add to the salad. Toss gently to mix, then pour on the dressing, and toss to coat.
Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat. Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.
Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes. Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat. Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled. Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture. Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Heat olive oil in a pan over medium heat. Add prawns and garlic; saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and spinach. Cook until alcohol evaporates, about 3 minutes. Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes. Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.
Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth. Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain. Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.
In a large bowl, stir together apples and lime juice. Stir in jalapeno and Anaheim chile slices. Stir in onion, cilantro, walnuts, ginger, and salt. Mix thoroughly.
Place chicken breasts in a saucepan; season with salt and pepper. Cover with 1 inch of water and add bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken and cool until easily handed. Shred with 2 forks. Mix chicken, apple, almonds, cranberries, green onions, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Add creamy salad dressing and mix until combined.
Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes. Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle. Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium. Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper. Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade. Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once. Preheat grill for medium-high heat. Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.
Preheat oven to 350 degrees F (175 degrees C). Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes. While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart. Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork. Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside. Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato. Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.
Split angel food cake in half horizontally. Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove tin from oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour. Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like. Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place a cookie half on each cupcake as a mouth. Use a bit of frosting to "glue" a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 into the top of each cupcakes. Shape chewy candies into ears and stick 2 into the sides of each cupcake.
Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature. Preheat the oven to 400 degrees F (200 degrees C). Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly. Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken. Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes. Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.
Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth. Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat. Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and dust with flour. Combine butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat eggs in a separate bowl until light and foamy and mix into the butter-sugar mixture. Sift flour, polenta, and baking powder together. Fold into the batter. Stir in rum, lemon juice, orange juice, lemon zest, and orange zest. Pour batter into the prepared springform pan and level with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cover top with aluminum foil if it starts browning too quickly. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully onto a serving plate or cooling rack. Let cool completely. Stir orange juice and orange marmalade together in a saucepan. Heat over low heat until it has reduced to a thick sauce, 5 to 10 minutes. Slice cake and drizzle with orange sauce.
Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide. Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat the egg in a mixing bowl, then stir in the carrot, zucchini, onion, salt, basil, and oregano. Add the turkey and Parmesan cheese; mix until evenly blended. Form the turkey mixture into 16 meatballs, roll in bread crumbs, and place onto the prepared baking sheet. Bake in the preheated oven until the turkey is no longer pink on the inside, and the meatballs are golden brown, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Stir olive oil and basil leaves into the boiling water; cook spaghetti, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Grease a large casserole dish with 2 teaspoons butter. Loosely pile about 1/3 of the spaghetti into the casserole dish; do not pack. Dot spaghetti with about 1/3 of the garlic herb butter. Combine evaporated milk, American cheese, red bell peppers, and salt in a blender, working in batches if necessary; blend until smooth. Sprinkle spaghetti in the dish with 1/3 the Monterey Jack cheese and pour 1/3 the blended American cheese sauce over the top. Layer 1/3 the remaining spaghetti, 1/3 the garlic herb butter, 1/3 the Monterey Cheese, and 1/3 the sauce twice more. Cover dish with aluminum foil. Bake in the preheated oven until the dish is bubbling and the sauce has darkened slightly from pink to orange, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper. Bake in the preheated oven until lightly browned, about 30 minutes. Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl. Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture. Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease in the skillet. Season chicken pieces with salt and pepper. Place chicken in the skillet with bacon grease and cook over high heat until chicken is golden brown on all sides, about 10 minutes. Transfer chicken to a plate. Cook and stir onions in the same skillet until softened, 5 to 10 minutes. Reduce heat to low and stir paprika and caraway seeds into onions; add chicken. Cover skillet and cook for 30 minutes. Add potatoes to chicken mixture, cover skillet, and cook until potatoes are tender and chicken is no longer pink in the center, about 30 more minutes. Transfer chicken and potatoes to a serving dish. Stir sour cream, parsley, and garlic powder into the same skillet until sauce is smooth and creamy, 3 to 5 minutes. Pour sauce over chicken and potatoes and sprinkle with bacon.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Beat cheese, 1/3 cup sugar, and 1 egg together well. Set aside. Beat remaining 2 eggs in mixing bowl until frothy. Mix in oil, milk, and lemon rind. In another bowl measure in flour, 1/3 cup sugar, brown sugar, soda, salt, walnuts. Stir to mix well. Pour all at once into mixing bowl. Stir with milk batter until moistened. Spoon 1/2 batter into greased 9x5x3 inch loaf pan. Spoon on cheese mixture. Cover with remaining batter by dropping small spoonfuls here and there. Bake at 350 degrees F (175 degrees C) for 1 hour until it tests done. Cool 15 minutes in pan before turning out very carefully to rack.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with waxed paper. Mix bananas, oats, dates, applesauce, vegetable oil, and vanilla extract together in a bowl with your hands. Stir in peanut butter until blended; mix in chocolate chips. Let dough stand until oats soften slightly, about 10 minutes. Drop 1-inch scoops of dough 2 inches apart onto the prepared baking sheet; flatten lightly. Sprinkle raw sugar on top. Bake in the preheated oven until bottoms are golden, 10 to 15 minutes.
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Preheat oven to 275 degrees F (135 degrees C). Spread pie filling into the bottom of a 9x6-inch baking dish. Sprinkle cake mix over the pie filling; top with nuts. Drizzle melted butter over everything. Bake in preheated oven until the topping is browned, about 25 minutes.
FOR MARINADE: Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently. In a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. Ready to serve!
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread and 1 1/2 pound loaf settings. Press Start.
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 ube, cover, and steam until tender, about 20 minutes. Cool until easily handled. Puree ube in a blender or food processor, or thoroughly mash by hand. Combine 1 cup pureed ube, 3/4 cup milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth. Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top. Let stand for 5 minutes. Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes. Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.
Bring a pot of water to a boil; cook sausage in the boiling water until partially cooked, about 5 minutes. Remove sausage from water and slice. Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir sausage, tomato sauce, chopped tomatoes, tomato paste, sugar, oregano, basil, and parsley into ground turkey; bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, until flavors have blended and sausage is fully cooked, about 1 hour. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer spaghetti to a serving bowl; top with sauce. Toss to coat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray. Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes. Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl. Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil. Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.
Blend cider vinegar, catsup, white sugar, pimentos, green bell pepper, lemon juice, onion, mustard, and salt in a blender until smooth. Stream olive oil into the vinegar mixture while blending; blend until the dressing emulsifies. Pour dressing into a bowl, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cut bread into 3 1/2-inch rounds using a round cutter. Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread. Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices. Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Dust with powdered sugar and serve.
Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan. Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat. Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot. Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.