HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
 Watch Now Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
 Watch Now In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
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Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas. Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.
In a small bowl, mix together brewer's yeast, garlic salt, celery salt, paprika, cumin, curry powder, and cayenne pepper. Store in an airtight container.
Pour rice into a large colander. Rinse under cold running water, stirring with your fingers, until water runs clear, about 5 minutes. Set colander over a large bowl. Leave rice to drain, about 20 minutes. Cut sides away from each cucumber round; discard seeded center. Cut sides into thin strips for the pumpkin 'stems'. Place cucumber strips in a bowl. Cut 1/2 the nori strips into triangles to make the 'eyes.' Cut remaining nori strips into jagged 'mouths.' Place eyes and mouths in separate bowls. Combine rice, 3 1/2 cups water, and 1 teaspoon salt in a large pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cover; cook until water is absorbed, about 10 minutes. Turn off heat but keep pot on the burner. Let rice stand, covered, until tender, about 10 minutes. Remove rice from heat; stir in gochujang and turmeric until rice is uniformly orange. Cool rice until easily handled, about 10 minutes. Stir 1 cup warm water and salt together in a shallow bowl. Line a platter with plastic wrap. Scoop warm rice with a 1 1/2-tablespoon cookie scoop and drop onto the plastic wrap. Dip your hands in the warm salted water and roll rice into balls. Stick on 2 eyes and 1 mouth. Press 1 cucumber strip into the top. Transfer finished onigiri to another serving platter.
Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats. Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well. Spoon about 1 tablespoon egg yolk mixture into each egg white half. Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired. Cover and refrigerate until serving time or up to 24 hours.
Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes. Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil. Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit. Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat. Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper. Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk 1/2 cup marinade, 1/4 cup lime juice, garlic, and black pepper together in a bowl; pour into a large resealable plastic bag. Add tofu, coat with the marinade, squeeze bag to remove air, and seal the bag. Marinate in the refrigerator for 30 minutes. Drain tofu, discarding marinade. Prepare a large skillet with cooking spray and place over medium-high heat. Cook tofu, turning frequently, until it starts to brown, about 4 minutes; transfer to a bowl. Return skillet to medium-high heat. Cook and stir jicama, pineapple, remaining 1/4 cup marinade, and 1 tablespoon lime juice in the skillet until hot, 2 to 3 minutes. Return tofu to the skillet; cook and stir until heated through, about 2 minutes more. Spoon 1/3 cup tofu mixture evenly down center of each tortilla. Top each with even portions of rice, black beans, and cheese. Fold 2 opposing ends to overlap the edges of the filling. Wrap 1 of the opposing edges of the tortilla over the filling and roll to form a burrito. Top each burrito with salsa and sour cream.
In large microwavable bowl, measure cereals and walnuts; set aside. In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.
Preheat oven to 375 degrees F and line 12 muffin cups with paper liners. Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife. Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Rinse lentils and soak for 20 minutes. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Preheat a waffle iron according to manufacturer's instructions. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
Preheat the oven to 340 degrees F (170 degrees C). Line a baking sheet with parchment paper. Combine flour, baking soda, ginger, cinnamon, nutmeg, and salt in a large bowl. Combine coconut oil and yacon syrup in a separate bowl. Add oil mixture to dry ingredients and mix until dough forms. Roll dough out to about 1/2-inch thickness. Use Halloween-themed cookie cutters to cut out cookies; place them on the prepared baking sheet. Bake in the preheated oven for 10 minutes. While cookies bake, combine yacon syrup and melted chocolate. Remove cookies from oven and apply icing while still hot.
Preheat oven to 450 degrees F (230 degrees C). Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Stir spaghetti sauce, mozzarella cheese, Parmesan cheese, oregano, dried onion, and garlic salt together in a fondue pot or heavy pan. Light the fondue pot or place over medium heat, stirring sauce to melt cheeses. Serve with cubes of French bread for dipping.
Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven. Lower the oven temperature to 325 degrees F (165 degrees C). Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.
Cook pasta in a large pot of boiling water until done. Saute onion, celery, and bell pepper in oil until tender. In a 9 x 13 inch baking pan, combine saute mixture with chicken, cooked spaghetti, soup, olives, pimentos, and mushrooms. Bake at 350 degrees F (175 degrees C) for 30 minutes. Slice cheese, place evenly across top of casserole, and bake until cheese is melted. Cool and serve.
In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool. In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese. In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, mix sugar, salt, cinnamon, nutmeg, cloves, and ginger. Add pumpkin, then blend in milk. In a separate bowl, beat the 2 whole eggs and separated egg yolk until light. Stir into pumpkin mixture. Beat the remaining egg white until soft peaks form, then fold into pumpkin mixture. Sprinkle 1/2 of the pecans onto the unbaked pie shell. Pour pumpkin mixture over these, then sprinkle remaining pecans on top. Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees F (200 degrees C). Bake 20 more minutes, or until a knife inserted in center comes out clean. The filling will be slightly puffed, but will fall evenly upon cooling.
Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.
Combine flour, brown sugar, 2 teaspoons cinnamon, cream of tartar, baking powder, baking soda, and salt in a bowl with a whisk. Combine buttermilk, egg, butter, and vanilla extract in a small bowl. Beat to break up the egg. Pour into the flour mixture and stir until batter is foamy and just combined. Whisk white sugar and 1 teaspoon cinnamon together in a small bowl. Heat a large non-stick griddle over medium-low heat. Pour 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Brush pancakes with the 5 tablespoons butter. Sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Top with whipped cream.
Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree. Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley. Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.
Place ice in a blender; add red wine, fruit punch, and confectioners' sugar. Blend mixture until ice is evenly chopped and mixture is slushie-consistency, adding more ice if desired.
Heat a large cast-iron skillet over medium-high heat until it begins to smoke slightly. Pour in the olive oil, and tip the pan to coat. Add beef cubes; cook and stir to brown on all sides. When the meat is pretty much browned, season with chili powder, oregano, paprika and pepper. Stir the beef to coat with all of the spices, and continue browning until spices become fragrant. Scrape all of the beef out of the pan, and into a 3 1/2 quart slow cooker. Pour the water into the skillet, and watch out! It will sizzle. Stir in the beef bouillon, and scrape all of the bits of beef and spice off of the bottom of the pan. When the bouillon is dissolved, and the bottom of the pan is clear, pour the liquid into the slow cooker. Mix the eggplant and tomato paste into the chili. Adjust the amount of liquid in the slow cooker if necessary by adding water until it is within 1/2 inch of the top. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Low heat is preferred if you have the time. Twenty minutes before serving, sift in the flour, and stir in along with the salt. Allow to cook until thickened. Serve with your favorite chili toppings.
In a medium saucepan, blend coconut milk with ginger, red onion, chili powder, and salt. Mix in mango, and bring to a boil. Place swordfish chunks into the coconut extract mixture, and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 25 to 30 minutes, until the mixture is thickened and fish is easily flaked with a fork.
Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.
Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside. Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.
In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish. Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top. Bake in a preheated oven for 45 minutes.
Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper. Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl. Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes. Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.
Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute. Add Green Giant Riced(R) Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp. Stir in soy sauce and cook 1 minute. Stir in cooked egg and continue cooking 1 minute or until heated through.
Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla. Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture. Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired. Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.
Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 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 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C). Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.
Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally. Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil. Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar. In another bowl, stir together the flour, baking powder, and salt. In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan. Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.
Place the strawberries, ice cubes, salt, sugar, and rum into a blender. Cover and puree until smooth.
Bring the milk and water to a boil in a pot. Mix in the oats, and reduce heat to medium. Stir in blueberries, applesauce, wheat germ, cinnamon, and sugar. Cook 8 to 10 minutes, or until oats are tender.
Preheat and grease a waffle iron according to manufacturer's instructions. Whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter. Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop. Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate. Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.