HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. If possible, cook the rice a day beforehand and leave it overnight in the fridge or cook it a couple of hours before you are ready to use it and leave it to cool. Combine the chicken, 1/2 tablespoons soy sauce, and pepper in a bowl. Set aside. Heat 1 tablespoon of oil in a frying pan or a wok on high heat and fry the garlic and chicken until brown, making sure to break the chicken up into bits as you go along. Add the bok choy, cooled rice, and pepper. Stir for a minute. Reduce the heat to medium; make a hole in the middle of the frying pan and pour the egg into the hole. Add more oil if necessary. Cook for a minute until the egg starts to set, cover the top of the egg with the rice and cook for half a minute more; stir. Stir in 2 tablespoons soy sauce; then stir in the yeast extract spread. When everything has turned a slightly brownish color, add some pepper to taste. Give it a final quick stir, make sure that the chicken is cooked thoroughly, and serve.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking dish with parchment paper. Combine beans, eggs, applesauce, cocoa powder, coffee, vanilla, baking soda, and salt in a blender or food processor. Blend batter until smooth. Pour 1/2 cup chocolate chips into batter; stir gently to combine. Pour the batter into the prepared baking dish; top with remaining 1/4 cup chocolate chips. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 30 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.
Remove stems from mushrooms and finely chop stems. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Preheat oven to 350 degrees F. Place bread on baking sheet sprayed with no stick cooking spray. Cut an oval or elongated football shape on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving. Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 3 minutes or until tender-crisp. Stir Gravy Mix, cheese sauce, milk and roast beef into skillet until well blended. Spoon dip into bread. Bake 15 minutes or until heated through. Serve dip with bread pieces. Drizzle with additional cheese sauce, if desired.
Place the turkey in a large skillet over medium heat, cook until evenly brown, and drain. In a large saucepan over medium heat, mix the ketchup, sugar, vinegar, and mustard. Mix in the turkey. Cook, stirring often, 30 minutes.
Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot.
Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly. Mix together flour, baking powder and salt and set aside. Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts. Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet. Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a microwave safe bowl, combine apples, cinnamon and water. Microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with Marzetti Old Fashioned Caramel Dip. Spoon the apples into bottom of greased 9x13 baking dish. In a mixing bowl, whisk together eggs, milk and vanilla. Dip each piece of bread into egg mixture and place on top of apple layer. Repeat with remaining bread slices. Spoon any extra egg mixture over bread. Cover with plastic wrap and Refrigerate for 3 hours or overnight. Preheat oven to 350 degrees F. Pour melted butter over the slices of bread and sprinkle with pecans. Bake 25-30 minutes or until bread is golden brown. Allow French toast to stand for a few minutes before eating. Serve with extra warm caramel sauce.
Fry the bacon in a large skillet over medium high heat for 10 minutes, or to desired crispiness. Drain excess fat, crumble bacon and set aside. Melt the butter or margarine in a large saucepan over medium heat. Add the flour, stirring constantly, to form a roux. Slowly add the milk, stirring often to avoid lumps. Then stir in the salt and pepper to taste, mustard powder and the cheese. Let simmer for 1 minute, allowing cheese to melt some, remove from heat, add the bacon and stir well.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk. Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat. Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done. Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top. Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.
Season chicken with salt and pepper and place in a slow cooker. Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat. Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.
Butter a baking sheet and line the baking sheet with waxed paper. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
Fill a mixing glass with ice. Pour in vodka and sweet vermouth. Stir (or shake) and strain into a martini glass. Splash with blue curacao. Garnish with 3 green olives.
Prepare Italian salad dressing according to instructions. In a salad bowl, combine 1/2 cup of the Italian salad dressing, green beans, lima beans, green onions and pimentos. Refrigerate over night. Serve chilled over shredded lettuce.
In a small bowl, combine the hot pepper sauce, Worcestershire sauce, steak sauce, meat tenderizer, onion powder, crushed red pepper flakes and minced garlic. Mix together well and apply to your favorite meat.
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Beat butter, sour cream, white sugar, and eggs together in a large bowl with an electric mixer until light and fluffy. Beat in candy sprinkles, confectioners' sugar, cornstarch, vanilla extract, almond extract, baking powder, baking soda, salt, nutmeg, and cinnamon until fully incorporated, 1 to 2 minutes. Beat flour in gradually until sticky dough forms, 1 to 2 minutes more. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until edges are golden, 9 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours. Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.
Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese. Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.
In a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. Add the meat to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes to marinate. Preheat your oven's broiler. Thread the meat onto skewers. Pour any leftover sauce into a small saucepan or microwave safe dish. Bring the sauce to a boil, and cook for a few minutes. Broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. Baste frequently with the sauce. Serve with Thai peanut sauce for dipping.
Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet. Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
Pour a dash of grenadine syrup into a cocktail glass over ice, then pour in the cola. Garnish with a maraschino cherry to serve.
Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste. In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside. Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes. Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Spread walnuts onto a baking sheet. Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined. Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart. Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange crackers onto the prepared baking sheet. Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers. Bake crackers in preheated oven until golden brown, about 10 minutes. Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies. Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.
Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes; drain. Add mushrooms, onion, and garlic; cook and stir until mushrooms and onion are tender, about 5 minutes. Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture; bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini; cook until pasta is heated through, about 12 minutes. Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.
Unroll the dough. Separate into strips. Twist each strip on a flat surface. Place 1 inch apart on a large ungreased cookie sheet. In a small bowl, combine margarine or butter, honey, orange juice, and orange rind. Mix well. Brush this mixture on the breadstick twists. In a small bowl, combine sugar and cinnamon. Sprinkle over the twists. Bake in a preheated 350 degrees F (175 degrees C) oven for 15 to 18 minutes, or until golden brown.
Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls. Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes. Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.
Stir together vinegar, sugar, pepper, and dill in a large bowl until the sugar has dissolved. Stir in the mayonnaise until smooth, then add cucumbers, celery, and red onion until evenly coated with the dressing. Cover and refrigerate at least 1 hour. Season to taste with salt and stir once again before serving.
Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot. Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells. Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper. Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes. Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl. Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl. Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic. Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.
In a skillet over medium heat, stir together mushrooms, pesto, and Thai seasonings. Cook until the mushrooms are soft, about 10 minutes.
Combine tomato sauce, lime juice, garlic, cumin, salt, black pepper and cayenne in large plastic food storage bag. Add steak; seal bag. Massage bag to coat steak. Refrigerate 8 hours or overnight. Heat grill. Grill steak, about 6 minutes per side for medium, until desired doneness, turning halfway through. Let rest then thinly slice. To assemble salad, toss spinach, carrot and cheese in large bowl. Top with slices of grilled steak. Drizzle dressing over salad. Garnish with fresh cilantro leaves and squeeze of fresh lime, if desired.
Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl. Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract. Stir cream into hot chocolate and pour into mugs.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with graham crackers. Sprinkle evenly with pecans. In a small saucepan over medium heat, combine sugar, butter and margarine. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well. Bake in preheated oven 12 minutes, until golden. Cool completely before serving.
Place the peaches, ice, nutmeg, vanilla extract, honey, wheat germ, oats, and soy milk into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Preheat oven to 350 degrees F (180 degrees C). In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture. Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil. Place squash, cut sides down, on the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat. Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling. Bake in the preheated oven until filling is cooked through, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers each into the bottom of the prepared casserole dish. Melt the butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add the sherry, hot sauce, Worcestershire sauce, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top. Bake in the preheated oven until bubbly, about 30 minutes.
In a punch bowl, combine ice cream, pineapple juice, orange juice, lemon juice and milk. Stir until ingredients are blended.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.
Preheat grill for high heat. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator. Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!