HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 2 cups water and butter to a boil in a saucepan; add rice and seasoning packet. Return to a boil, cover saucepan, reduce heat to low, and simmer until most water is absorbed, 20 to 25 minutes. Fluff rice using a fork. Spray a 9x13-inch baking dish with cooking spray. Bring a pot of water to a boil; cook poblano peppers until slightly tender, about 5 minutes. Transfer peppers to a bowl of ice water to stop the cooking process; drain. Pat peppers dry and place in the prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with black pepper. Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder, and cayenne pepper into ground beef; cook and stir until liquid evaporates, 2 to 3 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix rice into beef mixture; cook and stir until evenly mixed and all liquid is evaporated, 5 to 10 minutes. Spoon mixture into the peppers. Stir tomato soup and about 1 tablespoon water together in a bowl until soup is thinned to a gravy consistency, adding more water if needed. Pour tomato gravy over stuffed peppers; top with mozzarella cheese. Cover baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until cheese is slightly browned, 10 to 15 minutes more.
Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight. Stir vinegar and salt into the mustard seed mixture.
Line the bottom of 12 shot glasses with miniature chocolate chips. Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed. Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.
Heat oil in a large pot or deep fryer to 365 degrees F (185 degrees C). Combine gluten free pancake mix, onions, celery, coconut, gluten free crackers, lobster meat, seafood seasoning, baking powder, salt, and ground black pepper in a bowl. Combine eggs, evaporated milk, and butter in a separate bowl. Stir egg mixture into dry mixture to form a batter. Drop batter by rounded tablespoons into hot oil and fry until golden brown, about 3 minutes. Remove and drain fritters on a rack.
Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat. Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter. Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks. Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets. Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl. Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly. Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.
Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.
Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes. Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon taco seasoning over each hot dog. Cook hot dogs in the air fryer basket for 5 minutes. Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more. Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.
Preheat an oven to 400 degrees F (200 degrees C). Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish. Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside. Preheat the oven's broiler and set the oven rack to the second level from the heat source. Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards. Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more. Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with non-stick cooking spray. In a large bowl, combine the water and farfel. Add the sugar, apple, and cinnamon. Fold in the egg whites. Pour mixture into the prepared baking dish and dust the top with more cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.
Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside. Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Arrange pie crust in a 9-inch pie plate. Spread sour cream evenly over the crust. Sprinkle 1 cup mozzarella cheese, Parmesan cheese, and chives over the sour cream. Arrange tomato slices evenly on top. Season with pepper. Add basil and bacon crumbles. Top with remaining 1 cup mozzarella cheese. Bake in the preheated oven until heated through and cheese is melted and starting to brown, 30 to 35 minutes.
In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Allow starter to come to room temperature. Place all ingredients in the bread machine in the order suggested by the manufacturer. Select Basic or White Bread cycle, and Medium crust setting. Start.
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet. In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet. Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centers of cookies are dry.
Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor. Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes. Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.
In a large skillet, cook sausage over medium heat for 8 to 10 minutes or until sausage is thoroughly cooked; drain off excess fat. Spray a 5 to 6 quart slow cooker with cooking spray. Add sausage and remaining ingredients except cheese. Cover and cook on LOW for 5 to 6 hours. Stir chili well before serving. Top each serving with cheese.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle chopped chile peppers in a well greased 9x9 inch square baking dish. Cover with cheese, then pour beaten eggs over all. Bake in the preheated oven for 30 minutes or until firm. Remove from oven, and cool completely. Cut into 1/2x1 inch squares. Stick a toothpick into each square, and place on a large serving plate.
Blend cashews, broth, yeast, lemon juice, miso, and onion powder in a high-powered blender (such as a Vitamix(R)), scraping down sides with a spatula until completely smooth. Season with salt and pepper, keeping in mind that you want it just a little saltier than usual because it's going to be poured over other ingredients. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions. Drain, return to pot, and stir in cashew sauce. Cook over low heat, stirring, until sauce thickens a bit and everything is deliciously creamy, about 3 minutes. Stir in arugula (if using) and add more salt, if needed. Serve immediately.
Preheat oven to 400 degrees F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan. Bake 40 minutes or until potatoes are tender and golden brown.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken. Bake at 350 degrees F (175 degrees C) for 1 hour.
Whisk hot coffee, milk, Irish cream liqueur, hot chocolate mix, and vodka together in a mug until hot chocolate mix has dissolved.
Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer. Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks. Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight). Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce. Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper. Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes. Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C). Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.
Turn on a multi-functional electric pressure cooker and select Saute function. Cook and stir sausage and onion until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef stock, thyme, and hot sauce. Add cabbage and stir until well coated. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Season sausage and cabbage with salt and pepper. Serve using a slotted spoon.
Place eggs into a large saucepan, cover with water, and bring to a boil. Cook for 15 minutes, and cool the eggs under a stream of cold water in the sink, 10 to 15 minutes. Peel the eggs and slice in half lengthwise. Scoop the egg yolks into a bowl, and mash them with a fork. Mix in the ranch dressing, creamy salad dressing, pickle relish, yellow mustard, celery seed, and black pepper until thoroughly combined. Spoon the filling into the egg white halves. Sprinkle each egg half with a pinch of paprika.
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.) Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Mix the grated coconut with the warm water in a large bowl. Scoop the coconut into a sheet of cheesecloth and squeeze over the bowl to express as much coconut juice as possible; repeat a few times until you feel you've gotten as much as you can from the coconut; strain into a non-stick skillet. Discard the coconut. Bring the liquid to a boil and cook until the mixture is dry, about 20 minutes; it will curdle as it dries, leaving coconut oil and the solids, which are called 'latik.'
Put beans in a large bowl, add water to cover and soak overnight. In a large saucepan over medium heat, combine the ham shank and 4 cups water and simmer for about 45 minutes. When cool enough to handle, remove meat from bone and shred meat. Set bone and meat aside for later. (Note: reserve the stock, if desired, to replace the ham base.) Drain the beans. In an 8 quart pot over high heat, combine the beans, 12 cups fresh water and ham base. (Note: At this point, if desired, measure reserved stock from step 1, add water to total 12 cups liquid, and use this mixture to eliminate the ham base.) Add the onion, carrot, celery, garlic powder, ham, ham bone and salt and pepper to taste. Bring the mixture to a boil, reduce heat to medium, cover and simmer for 1 1/2 hours, or until beans are tender. Add additional water as needed. (Note: Soup should be thick enough to heavily coat a spoon.)
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet. Mix together the molasses, brown sugar, water and shortening. Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut sides down, on a baking sheet. Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes. Spoon spaghetti squash onto each plate; top with ground turkey mixture.
Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes. Place meatballs in a slow cooker and top with grape jelly mixture. Cook on Low for 3 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C). Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until lightly browned, about 10 minutes. Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust. Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes. Increase oven temperature to 475 degrees F (245 degrees C). Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake. Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish. Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
 Watch Now Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
 Watch Now Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
 Watch Now Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
 Watch Now Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
 Watch Now Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.
 Watch Now
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy. Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Preheat an oven to 350 degrees F (175 degrees C). Heat a skillet over medium heat. Cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. Drain any excess fat, and transfer to a casserole dish. Stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. Add the kidney beans, butter beans, and pork and beans; mix thoroughly. Bake in the preheated oven until the liquid thickens, about 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.
Soak clay pot in a large bowl of water for about 15 minutes. Remove pot from water. Mix ground beef, bread crumbs, egg, milk, and 1/2 of the onion soup mix together in a large bowl. Form mixture into a loaf and place in the clay pot. Arrange potatoes around loaf and sprinkle remaining onion soup mix over potatoes. Scatter onions over potatoes and add rosemary sprigs. Place lid on the clay pot. Place clay pot in the cold oven. Heat oven to 350 degrees F (175 degrees C). Bake in the oven until meatloaf is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).