HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat. Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.
Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.
Cream butter or margarine, gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add 1 egg, 1 egg yolk, and vanilla; beating until well blended. Combine flour, baking soda and salt; add to creamed mixture, mixing well. Chill dough at least 1 hour. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles. Shape dough into 1-inch balls, and dip bottoms in remaining egg white. Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Cool on wire racks. Spread frosting on top of cookies. To Make Frosting: Combine chocolate squares, milk and 1 tablespoon butter or margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add approximately 1 3/4 cups confectioner's sugar; beat until smooth.
Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes. Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.
Rinse and pick over the yellow split peas and soak overnight in clear water. Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft. Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.
Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.
In a rocks glass, pour coconut rum over ice. Pour pineapple juice to top. Garnish with maraschino cherry.
Microwave chocolate in a small microwave-safe bowl, stirring every 30 seconds until melted, 5 to 7 minutes. Stir in sugar, cocoa powder, and vanilla extract until blended. Whisk in 1/2 cup milk until combined; set aside to cool, about 5 minutes. Pour chocolate mixture, remaining milk, and ice into a blender; blend on high speed until mixture is creamy, about 1 to 3 minutes.
Place oil, vinegar, Worcestershire sauce, soy sauce, honey, molasses, whiskey, seasoning salt, salt-free seasoning blend, garlic powder, ginger, browning sauce, mustard, and liquid smoke in a resealable container or bottle, and shake well. Store marinade in refrigerator until ready to use. Bring marinade to room temperature and shake well before each use.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray. In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). Place a large skillet over medium-high heat. Brown the ground beef, stirring constantly to break it up into fine pieces. When the beef is no longer pink, add the onion, and continue cooking until the onion has softened, and the beef has browned, about 5 more minutes. Drain excess grease from the beef, then season with pepper flakes, parsley, oregano, and garlic powder. Stir in beef broth, mushroom soup, corn, and rice. Cook for a few minutes to warm, then pour into a casserole dish. Bake in preheated oven for 25 minutes, then sprinkle with Cheddar cheese, and continue baking for 5 minutes or until cheese melts.
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. While the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. Sprinkle evenly with dry bread crumbs. Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside. Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside. Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.
In large microwavable bowl, place cereal; set aside. In medium microwavable bowl, microwave brown sugar, butter, corn syrup, food color and cake mix uncovered on High 2 to 2 1/2 minutes or until mixture is boiling. Immediately pour over cereal; toss until well coated. Spread on waxed paper. Cool 5 minutes. Place frosting in a small microwavable bowl; microwave uncovered on high 20 seconds. Drizzle over cereal mixture. Store loosely covered.
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours. Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker. Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix black beans, refried beans, and 1 can green chile peppers together in a bowl. Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish. Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full. Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese. Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap(R) Non-Stick Foil with a grilling fork; set aside. Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick. Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil. Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.
Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf together in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until vegetables are soft, about 30 minutes. Stir orzo into broth mixture. Cook, stirring occasionally, until orzo is cooked through but firm to the bite, about 11 minutes.
Toss cucumber slices, radish slices, and red onion slices together in a bowl. Mix vinegar, lemon juice, olive oil, salt, and black pepper together in a separate bowl; pour over cucumber mixture and toss to coat.
Place half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred. Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time. Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.
In a cereal bowl, stir together the ricotta cheese, sweetener and vanilla. Cover with plastic wrap, and poke a hole to vent steam. Heat in the microwave oven for 2 to 3 minutes, until hot. Remove plastic wrap, stir and enjoy.
Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.
Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes. Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth. Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.
Preheat your oven's broiler to 400 degrees F (200 degrees C). Arrange slices of eggplant and red bell pepper on a baking sheet. Broil for about 7 minutes, until soft. Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato paste onto each slice of eggplant. Top with a slice of prosciutto. Arrange the eggplant slices over the peppers in an overlapping spiral pattern. Serve immediately.
In a medium saucepan, bring water and brown rice to a boil. Reduce heat, cover and simmer for 45 to 50 minutes. Meanwhile, in a medium skillet over high heat, brown the ground beef and drain fat. Stir the mushroom soup, green onion, Worcestershire sauce, soy sauce and pepper into the skillet with the beef. Simmer on medium low heat for 10 minutes. Serve over the rice.
Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Preheat oven to 400 degrees F (200 degrees C). Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool. Stir balsamic vinegar and ginger root into orange juice. Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture. Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.
Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside. Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball. Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls. Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven. Bake until crackers are dry and crisp, 2 to 3 minutes more.
Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes. Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.
Preheat oven to 400 degrees F. Heat oil in 10-inch, nonstick skillet over medium heat. Add mushrooms and peppers and cook until tender, about 10 minutes. Remove from heat and stir in green onions and chicken sausage. Divide sausage mixture equally between 4 oven safe ramekins. Crack 1 egg into center of each cup. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 15 minutes. Season with salt and pepper before serving.
In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks. To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour. Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker. Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil. Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting. To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies. To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.
Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients. In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients. In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl. Remove stems from figs, and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan. Place cold water, brown sugar, raisins, lard, salt, cinnamon, nutmeg, and cloves in a large saucepan. Bring this combination to a boil. Let simmer for a full 6 minutes, then allow mixture to cool to lukewarm. Set aside. In small mixing bowl, combine flour and soda. Gradually add the dry ingredients to the cooled mixture. Add vanilla, and blend into batter. Pour batter into prepared pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Store for at least a week before cutting. This cake will remain moist for months.