HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened. When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.
Bring a large pot of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite, about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl. Melt the butter with the olive oil in a large skillet over low heat. Cook the diced onion and white parts of the green onion in the butter and oil for about 10 minutes. Stir the green parts of the green onions, the chicken, thyme, and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the center, about 10 minutes more. Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.
Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat. Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook. Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Preheat oven to 350 degrees F (175 degrees C). Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices. Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices. Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top. Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.
Grind together salt, garlic powder and rosemary; rub onto chop. In a skillet, lightly brown in as little oil as possible; set aside. Saute carrots, onion, green pepper, leeks, zucchini and garlic. Stir very little until they begin to caramelize or burn slightly. Layer half the vegetable mixture, including the tomatoes, in the bottom of a dutch oven or large saucepan. Arrange the chops on top and then pour the rest of the vegetable mixture on top. Heat the vegetable stock in the saute pan and stir to loosen bits of food on the bottom. Pour over the vegetable and pork chops. Add cinnamon stick, allspice, olive oil and basil. Simmer for 20 minutes.
Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.
Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese, Cheddar cheese, chicken, blue cheese dressing, ranch dressing, and hot pepper sauce together in a bowl until well-combined. Spread chicken mixture into a 9x13-inch baking dish. Bake in the preheated oven until hot and bubbling, about 40 minutes.
Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat. Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk. Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Line a baking sheet with a silicone mat or parchment paper. Combine sugar, honey, and water in a small, thick bottomed saucepan over medium heat. Cook and stir until a smooth slurry forms, about 3 minutes. Stir in raw sesame seeds. Cook over medium-low heat, stirring often, until mixture turns an amber-caramel color, 5 to 10 minutes. A candy thermometer should read 300 degrees F (150 degrees C). Remove saucepan from heat. Stir in butter and vanilla extract. Pour mixture onto prepared baking sheet. Cool until hardened, 15 to 20 minutes. Break into pieces.
Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.
Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color. Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.
Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.
Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl. Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor(R)). Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken. Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.
Preheat oven to 350 degrees F (175 degrees C). Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon. Bake in preheated oven for 60 to 70 minutes, until set in center.
Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight. Preheat an outdoor grill for medium-low heat; lightly oil the grate. Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade. Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Preheat oven to 350 degrees F (175 degrees C). Place pecans on a food processor and pulse until coarsely chopped. Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet. Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.
Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Preheat the oven to 375 degrees F (190 degrees C). Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top. Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top. Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.
Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage. Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny. Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or grease lightly. Mix sugar, oil, eggs, vanilla extract, salt, baking powder, purple yam powder, and flour, in this order, in a large bowl until dough is well blended. Drop tablespoons of dough onto the baking sheet. Bake in the preheated oven until cookies look firm, 8 to 10 minutes. Cool for at least 5 minutes before gently transferring to a wire rack.
Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart. Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil. Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas. Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
Preheat oven to 375 degrees F. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With a knife or pizza cutter cut each rectangle lengthwise into 8 strips making a total of 32 strips. Wrap one strip of dough around each Lit'l Smokies(R) stretching dough slightly to look like bandages, leaving tip exposed to create face. Place on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Draw features on tip of Lit'l Smokies(R) to create face. Serve with mustard or ketchup, if desired.
In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later. In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.
Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Mix graham cracker crumbs, sweetened condensed milk, chocolate chips, walnuts, coconut, and butter in a bowl; press into prepared pan. Bake in the preheated oven until golden brown, about 30 minutes. Pour confectioners' sugar into a shallow bowl. While still warm, shape mixture into 1-inch balls and roll in confectioners' sugar.
In a large pot over high heat, combine potatoes, carrots, onion, green bell pepper, corn and water. Boil until tender, then add bouillon. Reduce heat to medium and simmer for 10 minutes.
Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.
Preheat oven to 375 degrees F. Mix all loaf ingredients well and place in a baking dish. Shape into a loaf. Mix ingredients for sauce and spread on top of loaf. Bake for 1 hour.
Preheat the oven to 350 degrees F. Mix the flour with salt, pepper and herbes de Provence and set aside. Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat. Fry bacon for 5-8 minutes, stirring occasionally. When fat has rendered, remove bacon to a bowl with a slotted spoon. Leave bacon grease in the pan. Coat each piece of turkey in the flour mixture and transfer to the hot pan. Pan fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap(R) Aluminum Foil. Add the shallots to the pan with a tablespoon of olive oil and butter. Saute for 5-10 minutes, until soft, fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes. Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs. Transfer the pan to the oven. Bake for 30-40 minutes, basting every 15 minutes with the pan sauce. If the turkey is browning too quickly, cover with foil while baking. Remove from oven when a meat thermometer reads 165 degrees F to indicate it is fully cooked. Remove from oven and let rest for 10-15 minutes.
Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note). For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans. For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size. Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.
Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined. Heat skillet over medium heat until a drop of water evaporates almost immediately. Pour egg mixture into pan. Cook until the bottom of the omelet has solidified, 3 to 5 minutes. Flip and fold omelet into a square and transfer to a plate.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Spread horseradish on the bottoms of the Hawaiian bread rolls and cover each with 1 slice roast beef and 1 slice Swiss cheese. Cover with top bread rolls. Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder until onion is soft and translucent, about 5 minutes. Pour over Hawaiian rolls and sprinkle rolls with poppy seeds. Cover with aluminum foil. Bake in the preheated oven until heated through, about 25 minutes. Uncover and bake until tops are lightly browned, about 10 minutes.
Preheat an outdoor grill for low heat, and lightly oil grate. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.
Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper. Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes. Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly. Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl. Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours. Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.
In a large bowl, beat the eggs, sugar, vanilla, orange extract, orange zest, orange juice concentrate and heavy cream until very well blended. Stir in the baking powder and salt. Gradually mix in enough flour to form a soft but firm dough. Heat 2 inches of oil in a deep cast iron skillet or electric skillet to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into 3x2 inch squares and make a slit in the middle of each one. Fry on each side in the hot oil until golden brown. Add more oil to the skillet as needed. When cooled dust cookies with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt(R)) with cooking spray. Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes. Pour the batter into the prepared pan. Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean. While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat. Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes. Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes. Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter. Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.
Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.
Preheat oven to 450 degrees F (230 degrees C). Place the duck on a rack in a roasting pan. Rub the crushed garlic and pepper under the skin of the duck. Rub the skin with 1 packet sazon seasoning. Roast 3 hours in the preheated oven, to an internal temperature of 180 degrees F (80 degrees) C. Place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 minutes, until tender. Place the rice mix in a medium saucepan with just enough water to cover. Mix in the oil, and 1 packet sazon seasoning. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. In a bowl, mix the cooked innards, cooked rice, and croutons. Stuff the cooked duck with the mixture to serve.
Place ice cubes in a small glass. Pour in gin, pomegranate juice, and tonic water. Stir, and garnish with lime.
In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
Preheat the oven to 350 degrees F (175 degrees C). Stir together the almond meal and white sugar; set aside. In a large clean glass or metal bowl, whip the egg whites to stiff peaks. Fold in the sugar and nuts. Pour into a 10-inch springform pan. Bake for 45 minutes, or until golden brown. Cool over a wire rack, and remove from pan. Microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. Stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly. In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. Gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. Spread over the cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side. Top salmon with Brie cheese. Cover skillet, and place in the preheated oven. Bake 15 minutes, or until the salmon is easily flaked with a fork. In a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. Serve over the cooked salmon.