HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil. Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour loaf pan. In a large bowl combine flour, baking soda and cinnamon. Set aside. In a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined. Add banana mix to the flour mix. Add the strawberries. Mix with a spoon until combined. Do not overmix. Pour the mix into the loaf pan and bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned. Note: Blueberries or chocolate chips are great in place of the strawberries.
Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.
In medium bowl, whip cream, sugar and vanilla with electric mixer until stiff. Set aside 1 cup of whipped cream. Place a daub of remaining whipped cream on each cookie, and stack in groups of 4 or 5. Chill in refrigerator 15 minutes. Remove short stacks from refrigerator and lay down on serving plate to make one long roll. Spread reserved whipped cream on outside of roll. Cover and chill 3 hours before serving. Cut diagonally in 3/4 inch slices.
Heat oil in a deep fat fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat. One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.
Combine all ingredients in a slow cooker and stir well. Submerse the apple under the other ingredients. Cook on High for one hour, reduce heat to Low and continue cooking for 5 hours or until pork is cooked through. Discard apple and serve.
Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.
Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds. Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot. Stir celery salt into soup and bring to a simmer. Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, cream together butter, shortening, brown sugar, and 1/2 cup white sugar until smooth. Beat in the egg, and stir in the vanilla. Combine the flour, cream of tartar, baking soda, and salt; beat into the creamed mixture. Roll dough into 1 inch balls. Dip the top half of the balls into water, then into remaining white sugar. Place sugar side up onto ungreased cookie sheets. Flatten slightly. Bake for 8 to 10 minutes in preheated oven, or until light brown. Cool on wire racks, and store in an airtight container.
Coat beef brisket with beef rub, rubbing it into both sides. Place brisket in a large resealable plastic bag; refrigerate 4 hours to overnight. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the highest Saute function. Heat oil and lower the brisket into the pot using tongs, fatty side facing down. Cook until bottom is a rich, dark brown, about 6 minutes. Turn and sear until the other side is browned, about 6 minutes more. Transfer brisket to a plate. Adjust pressure cooker to the medium Saute setting. Add onions, garlic, and salt. Cook, stirring frequently, until onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to release the browned bits from the bottom. Stir broth, wine, ketchup, paprika, thyme, and rosemary into the sauteed onion mixture. Lower the seared brisket back into the pressure cooker, fatty side up. Close and lock the lid; be sure pressure valve is set to the sealed position. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release any remaining pressure carefully, about 5 minutes. Unlock and remove lid. Transfer brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. Return the drained onions and garlic to the pressure cooker. Pour the cooking liquid back into the pot, discarding the fat that is left behind. Blend cooking liquid, onions, and garlic into a thick gravy using an immersion blender. Turn the Saute setting on medium. Mix cold water and cornstarch together in a bowl; pour into the pressure cooker. Cook, stirring frequently, until gravy has thickened, 6 to 8 minutes. Slice the brisket against in the grain into 1/4-inch slices. Pour gravy over and serve hot.
In a half gallon container, mix together the heavy cream, apple cider, milk, sugar, vanilla and nutmeg with a whisk. Serve immediately, or refrigerate overnight. Whisk again before serving.
In a food processor, combine the garlic, red pepper, onion soup mix, feta cheese, cream cheese, sour cream and olives. Process until smooth and well blended. Transfer to a bowl, and refrigerate for 30 minutes to blend flavors before serving.
Sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer. Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist. Rinse eggplant slices with fresh water and pat dry with paper towels. Heat a large skillet on medium heat and pour in 2 tablespoons of canola oil. Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside. Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. Set aside. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool. Combine ricotta cheese, eggs, Romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl. Spoon cooled spinach and carrot mixture into ricotta mixture and combine. Preheat oven to 350 degrees F (175 degrees C). Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish. Place half the eggplant slices in a layer on top of tomato sauce. Spread half the ricotta cheese mixture on top of eggplant layer. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top. Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil. Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan. Combine flour and milk in a jar with a lid; shake until mixture is blended. Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.
Heat a large pot over medium heat; cook and stir ground pork, onions, and bell pepper until pork is no longer pink, 5 to 7 minutes. Season with salt to taste and drain. Combine water, masa harina, coffee, chili powder, cumin, garlic powder, salt, oregano, and black pepper in a large bowl; stir until smooth. Pour coffee mixture into ground pork mixture and add tomato juice and tomato sauce; bring to a boil. Stir in smoked sausage and brown sugar. Cover and reduce heat to medium-low. Simmer for 4 hours, stirring often.
Cut each biscuit in half and form each piece into a ball. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all . Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.
Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste. Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth. Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.
Fill plastic glove with water, pour in the grenadine, and secure the glove closed with a rubber band. Freeze until solid, 4 to 5 hours. Lightly stir the orange juice, lemon-lime soda, vodka, and champagne together in the cauldron; add the orange sherbet in large scoops. Allow the sherbet to melt and form an orange layer over the punch. Float the peeled grapes on the mixture. Carefully peel the glove from the grenadine ice hand and float the ice hand in the punch to serve.
Whisk together 2 cups of the pancake & waffle mix along with 1 1/2 cups of water, according to the package's instructions. Stir in the white chocolate chips. Heat a greased pan or grilled to medium heat, when hot pour about 1/3 cup of batter for each pancake. Flip and repeat until the remaining batter is gone. Meanwhile, in a small saucepan, combine the blueberries, raspberries, strawberries, water and sugar. Bring mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes. Stack pancakes and serve with syrup, berry sauce, sliced fruit, and additional white chocolate chips, if desired.
In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours. Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth. Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup. Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes. Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full. Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.
Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.
Stir all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons white sugar together in a bowl. Add 1 cup plus 2 tablespoons butter and egg yolks; knead in bowl with your hands until a smooth dough forms. Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour or overnight. Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Cut 1 dough rectangle into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Curve each piece into a crescent and transfer to prepared baking sheet, arranging about 1-inch apart. Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from oven and let stand 2 minutes. Roll warm cookies in the vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.
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 10 minutes. Drain and set aside to cool. Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Preheat an oven to 450 degrees F (230 degrees C). Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions. Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.
Preheat an oven to 450 degrees F (230 degrees C). Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity. Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt. Bake chicken in the preheated oven for 1 hour. Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed. Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices. Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C). Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat. Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish. Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer. Stir green chile salsa into the remaining chicken mixture. Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend. Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Mix chicken and lemon juice in a large mixing bowl. Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine. Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size. Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
Marinate chicken in salad dressing to cover, for at least 1 hour. Heat the chicken with Cajun blackening spice in olive oil. Add crushed garlic, bell peppers, onion, mushrooms, wine and salt and pepper to taste. Saute until tender. Add chopped plum tomatoes and chopped fresh parsley to taste. Serve.
Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat. Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium. Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk. Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, mustard, and pepper. Add the potato slices, and stir until evenly coated. Arrange fries in a single layer on a large baking sheet. Bake for 20 minutes in the preheated oven. Then, turn the fries over, and continue to bake for 10 to 15 more minutes, until crispy and browned. Season with salt, and serve.
Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes. Break eggs onto chili mixture and top eggs with American cheese. Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.
Line a colander with two layers of cheesecloth and place over a bowl. Scoop yogurt onto the cheesecloth and cover the colander with plastic wrap. Put in refrigerator to drain, 8 hours to overnight. Place grated cucumber in a fine mesh strainer over a bowl; drain until most of the water is released, 1 to 2 hours. Stir the drained yogurt, drained cucumber, garlic, lemon juice, parsley, and dill together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
Line a baking sheet with a piece of parchment paper. Place taffy candy pieces onto a microwave-safe plate, and heat in microwave oven until warm and soft, 5 to 10 seconds. Check after 5 seconds to prevent candy from becoming too hot. Place a warmed taffy piece onto a flat work surface and pat out to form a 1 1/2-inch circle. Cut the circle into quarters. Place an almond onto each quarter-circle, and enclose the almond in the taffy. Repeat for remaining taffy and almonds. Let the taffy-covered almonds cool. Place chocolate chips into a small microwave-safe bowl, and heat chips in microwave oven until shiny and beginning to melt, about 10 seconds. Stir, then repeat microwaving and stirring in 5-second intervals until the chocolate is warm and smooth. Dip each taffy-wrapped almond in chocolate, place onto the parchment paper, and allow to set until the chocolate is hardened, about 20 minutes.
Using a rolling pin, crush Pretzel Crisps(R) until fine, but with some texture. Transfer to a clean plate. In a bowl, beat together the egg and one cup of the buffalo wing sauce, and set aside. Dip each chicken tender first in the egg mixture and roll to coat in the crushed pretzels. In a large skillet, heat oil over medium high heat until shimmering. Add chicken tenders and cook, turning often, until golden brown on all sides (about six minutes total). Transfer to paper towels to drain. In a small bowl, combine mayonnaise, sour cream, blue cheese, and Worcestershire sauce. Serve blue cheese sauce with chicken and remaining 1/2 cup or reserved wing sauce.