HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper. Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl. Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.
Stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. Add 1/4 cup flour and baking powder into the mixture; stir until smooth. Mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. Mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug. Cook in microwave oven on high for 1 minute. Continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.
Place ingredients except for the crystallized ginger in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. At end of cycle, remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes. Flatten the dough and gently knead in the crystallized ginger. Form into a loaf shape, place in a lightly greased 9x5 inch loaf pan. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Just before baking, slash top with a razor or sharp knife. Sprinkle with 1 tablespoon sugar if desired. Bake in preheated oven for 30 minutes, or until bottom of loaf sounds hollow when tapped. Remove bread to a wire rack to cool before serving.
In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.
Heat a skillet over high heat and add 1 tablespoon olive oil. Add salmon, cover, and cook 4 minutes. Heat another skillet over medium heat. Add remaining olive oil, shallot, and garlic. Cook until slightly browned, about 2 minutes. Add spinach. Turn salmon over. Cook, uncovered, until fish flakes easily with fork, an additional 4 minutes. Toss spinach until wilted; add quinoa. Season with salt and pepper and mix well. Plate spinach-quinoa mixture and lay salmon on top. Add lemon wedge.
Beat 1/2 cup butter or margarine until smooth. Add 1/4 cup white sugar and 1/2 cup brown sugar and beat well. Add egg, milk, peanut butter and vanilla and beat well. Stir in 1 cup flour, 1 cup oats, and 1/2 teaspoon baking soda. Spread in a greased 13 x 9 inch pan. Spread preserves all over top. Sprinkle with crumb topping. To Make Topping: Mix together 1/2 cup flour, 1/2 cup quick oats, 1/4 cup brown sugar, 1/8 teaspoon baking soda, and 3 tablespoons softened butter or margarine until crumbly. Sprinkle over the top of the preserves. Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes.
Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan. Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick's Day or Christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone's first choice!)
In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate. Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties. Grill patties on medium heat for 7 minutes each side, turning once. Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish. Beat egg whites in a large bowl with an electric mixer until stiff. Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of water to a boil. Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes. Drain water from the noodles and let cool. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes. Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes. Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl. Mix spinach into ricotta cheese mixture. Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish. Place 4 noodles on top of the sauce, overlapping if necessary. Spoon 1/3 of the remaining tomato sauce over noodles. Spread 1/3 of the ricotta mixture over the tomato sauce Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture. Top the lasagna with mozzarella cheese. Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Preheat oven to 350 degrees F (180 degrees C). In large bowl of an electric mixer, beat butter and sugar until creamy. Beat in 2 of the egg yolks, one at a time. Mix in 3 tablespoons of the half and half. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mix and blend. To shape cookies, pinch of 1 inch balls of dough and roll each into a 7 inch strand. Bring ends together and twist, to form a twirled look to each one. Beat remaining egg yolk with remaining half and half and brush lightly over cookies and sprinkle with sesame seeds. Bake for about 15 minutes or until golden.
In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight. Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.) Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon. Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency. Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes. When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour. Heat oil in deep fryer to 375 degrees F. Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack. serve with dipping sauce garnished with a few green onion slices.
Preheat oven to 350 degrees F (175 degrees C). Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay (TM) seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Combine mixed vegetables, potatoes, cream of chicken soup, and chicken chunks in a 9-inch pie dish. Add more soup if needed to coat the ingredients. Unroll crescent rolls and lay the sheet of dough onto the pie dish. Gaps are okay because they allow for ventilation. Press dough to pie plate to seal. Bake in the preheated oven until crescent roll dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool a few minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet. In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring. Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator. To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract. To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 8 minutes. Drain and reserve potato-cooking water. Place carrots into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 4 minutes. Drain. Heat olive oil in a large Dutch oven over medium-high heat. Saute chicken and onion in hot oil until onion is translucent and chicken is no long pink in the center, 5 to 10 minutes. Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes. Stir potatoes, carrots, garbanzo beans, diced tomatoes with juice, tomato paste, and lemon juice into chicken mixture. Pour reserved potato water into chicken mixture until desired consistency is reached, about 2 cups. Cook, stirring occasionally, until heated through and potatoes and carrots are tender, 10 to 15 minutes more. Season with salt and black pepper.
Prepare grill for indirect cooking. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.
Dissolve lime, blueberry, and cherry gelatin mixes with boiling water in a bowl. Stir cold water into gelatin and refrigerate until firm, about 4 hours. Unmold gelatin by dipping bowl in hot water until gelatin loosens; invert bowl over a platter to release. Decorate top of gelatin with gummi worms and flowers.
Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan. Combine the chocolate cake mix, 1 of the eggs, and the butter or margarine and mix until smooth. Pat mixture into the prepared pan. Sprinkle the semi sweet chocolate chips and the chopped nuts evenly over the cake. Mix together the confectioner's sugar, cream cheese, and the remaining 2 eggs until well blended. Pour over the semi-sweet chocolate chips and the chopped nuts. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Let cake cool a little before cutting. Serve warm or cooled.
Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes. Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze. To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes. Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes. Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined. Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.
Combine blueberries, milk, protein powder, and peanut butter in a blender; blend until smooth.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Beat cream cheese, hot sauce, 1/2 cup pepper Jack cheese, and blue cheese dressing together in a large bowl; fold in chicken until completely coated. Pour mixture into the prepared baking dish and top with crumbled blue cheese and 1/3 cup pepper Jack cheese. Bake in the preheated oven until cheese is melted and dip is bubbling up the sides, 15 to 20 minutes.
Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender. Stir the vinegar, onion, mustard, sugar, bacon, and parsley in a large bowl. Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.
Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight. Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing. Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain. Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.
Preheat the oven to 400 degrees F (200 degrees C). Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well. Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture. Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter or margarine and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell. Bake in preheated oven for 20 to 25 minutes. Cool before serving. Garnish with whipped cream if desired.
Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through. Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.
In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done. Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.
Place flour in a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add water and mix just until dough comes together. Allow to rest in refrigerator before rolling out.
Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Preheat oven to 400 degrees F (200 degrees C). Wrap beets in aluminum foil. Place on a baking sheet. Roast beets in the preheated oven until tender, about 45 minutes. Unwrap carefully; let cool until easily handled, 5 to 10 minutes. Peel and chop into large chunks. Combine beets, garbanzo beans, olive oil, lemon juice, tahini, balsamic vinegar, garlic, spearmint, cumin, salt, and pepper in a food processor; blend until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion. While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes. Bake for 1 hour in the preheated oven, until cheese is browned.
Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside. Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm. Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.