HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water. Preheat an outdoor grill for medium-high heat and lightly oil grate. Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside. Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth. Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.
Pour ice into a glass. Top ice with rum and creamer; stir to combine. Pour root beer over the top.
Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes. Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture. Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.
Reserve 1/4 cup strawberries for garnishing; leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries; place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine. Pour heavy whipping cream into a bowl; beat until stiff peaks form. Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture. Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture; follow with a layer of the cream mixture. Continue layering until bowl is full; top with reserved strawberries. Chill for 2 hours.
Heat a skillet over medium heat. Add pistachios; cooking, shaking often, until toasted, about 5 minutes. Make the pesto by combining the pistachios, avocado, basil leaves, Parmesan, garlic, salt and pepper in a blender. Pulse until the mixture is roughly chopped and then with the blender running, slowly stream in 1/4 cup olive oil. Continue blending until the pesto is a thick paste, scraping down the sides of the blender as needed. Set the pesto aside. Preheat the grill for 10 minutes on medium heat. Spread the butter on the corn, then wrap each ear of corn in Reynolds Wrap(R) Aluminum Foil. Place the corn on the grill, close the lid and grill the corn, turning it frequently until it is tender, 15 to 20 minutes. Unwrap the corn and when cool enough to handle, slice the kernels off the cob. Brush both sides of the flatbreads with 2 tablespoons olive oil and grill them for 1 to 2 minutes on each side to warm them. Remove the flatbreads from the grill and top with the avocado pesto, Gruyere, mozzarella, red onions and corn. Return the flatbreads to the grill, close the lid and grill until the cheese is melted, about 3 minutes. Remove the flatbreads from the grill and transfer them to serving plates. Top the flatbreads with arugula and crushed red pepper flakes (optional) and then slice and serve immediately.
Mix chicken stock, brown rice, orzo, and margarine in a saucepan using a fork. Bring to a boil. Mix with a fork again and reduce heat to low. Cover and simmer until stock is absorbed, about 20 minutes. Mix in tomato paste and adobo seasoning until rice is a consistent reddish color.
Spray a large skillet with cooking spray. Add butter and melt over medium-high heat. Add okra, corn, and onion; saute until barely tender, 3 to 5 minutes. Add garlic and continue to saute until all vegetables are tender, about 5 minutes more. Lower heat and add half-and-half; stir until combined. Season with salt and pepper.
Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain. Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant; cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes. Sprinkle sesame oil and green onion over vegetables and serve.
Preheat oven to 400 degrees F (200 degrees C). Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam. Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
Heat soybean oil over high heat in a wok or skillet. Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char. Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Stuff each chicken breast with 1/4 cup of the haggis. Wrap 2 pieces of the prosciutto tightly around each piece of chicken. Place the wrapped breasts onto the prepared baking sheet. Cover the chicken breasts with a sheet of aluminum foil and place into the preheated oven. Bake for 15 minutes, remove the foil cover, and turn the breasts over. Continue baking until the chicken is no longer pink and the prosciutto has crisped, 10 to 15 minutes. An instant-read thermometer inserted into the center of the haggis should read at least 165 degrees F (74 degrees C).
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated. Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes. Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside. Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup. Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole. Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Place beef in a large saucepan over medium-high heat. Cook, stirring occasionally until evenly brown and crumbled. Drain excess grease. Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup. Stir occasionally until heated through.
Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve. Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C). Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix. Bake for 35 to 45 minutes. This cake is best when served warm.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites. Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.
Preheat your oven's broiler. Open pita rounds, and spread generously with cream cheese on the inside. Replace tops, and use a pizza cutter to slice into 1 inch wide strips. Cut the long strips in half crosswise. Roll up each piece, and wrap with half of a strip of bacon. Secure with toothpicks, and place close together on a baking sheet. Broil for 10 minutes in the preheated oven, or until the bacon is cooked through. Use a spatula to remove them to a napkin lined bowl or platter. Remove toothpicks before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish. In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture. Bake in preheated oven for 1 hour.
In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface. Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups. In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted. Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups. Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.
Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray. 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. Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes. Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend. Bake in the preheated oven until cheese is melted, about 20 minutes.
Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl. Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat. Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours. Preheat oven to 400 degrees F (200 degrees C). Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.
In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving.
Brown the beef, drain, season with chili powder and set aside to cool. Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl. In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red or yellow pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate. Just before serving, top the salad with the other half of the cheese and crushed chips.
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.
Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.
Preheat oven to 375 degrees F (190 degrees C). Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn. In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet. Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. Mix well. Refrigerate batter for 1 hour. Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet. Loosely mold batter into 2-inch balls and arrange on the prepared baking sheet. Bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt. Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours. Stir Parmesan cheese into the tomato mixture just before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet. Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl. Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled. Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.
Mix cream cheese, sour cream, green chiles, green onions, garlic powder, and salt in a bowl. Spread cream cheese mixture onto each tortilla; tightly roll up tortillas. Refrigerate rolls until firm, at least 2 hours. Cut rolls into 1-inch pieces.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin. Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker. Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine. Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.
Preheat a waffle iron according to manufacturer's instructions. Roll pizza dough to 1/2-inch thickness on a flat work surface. Cut dough into 16 rounds using a 2-inch cutter. Press rounds out with your fingers until each measures about 3 inches across. Spoon 1 teaspoon pizza sauce into the center of 8 rounds. Top each with 2 teaspoons mozzarella cheese and 1 slice of pepperoni. Cover with remaining 8 rounds, pressing around edges to seal. Cook the sealed rounds, in batches, on the preheated waffle iron until lightly browned, about 2 minutes. Top each one with another pepperoni slice and a little more mozzarella cheese. Close waffle iron and continue cooking until golden brown, 1 to 2 minutes more.
In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled. In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted. When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.
Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes. Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade. Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot. Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.
Pour the vodka, Cointreau, pomegranate juice, and lemon juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.