HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan. Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain. Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Whisk brown sugar, kosher salt, white sugar, garlic and herb seasoning blend, garlic powder, chili powder, lemon pepper, onion salt, celery salt, salt, black pepper, celery seed, cloves, and cayenne pepper together in a bowl.
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray. Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands. Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop. Bake in the preheated oven until golden brown, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix rolled oats, dried fruit, whole wheat flour, salt, and cinnamon together in a large bowl. Whisk peanut butter, oil, honey, egg, and vanilla extract thoroughly in a separate bowl. Pour over oat mixture and mix very well until all the moisture is incorporated. Press evenly into the prepared pan. Bake in the preheated oven until firm, about 20 minutes. Cool completely before removing from the pan and cutting into bars.
Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap. Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes. Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks. Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form. Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream. Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap. Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.
Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets. Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes. Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.
Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes. Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool. Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more. Heat 1 tablespoon sesame oil in a heavy skillet or Dutch oven over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add raisins, honey, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to onion; reduce heat to medium-low and cook until raisins are tender, about 4 minutes. Transfer mixture to a bowl and keep warm. Heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat; add squash, turnips, and carrots. Cook and stir squash mixture until squash is just tender, 5 to 10 minutes. Reduce heat to medium; add poblano pepper, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir mixture until turnips and carrots are tender, 5 to 10 minutes more. Stir onion mixture and wild rice into turnip mixture and cook until heated through, 2 to 3 minutes.
Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Combine water, fructose, vinegar, tomato paste, date sugar, molasses, liquid smoke, salt, onion powder, pepper, mustard, paprika, garlic powder, and cayenne in a medium saucepan over high heat. Whisk until smooth. Bring to a boil. Reduce heat and simmer, uncovered, until thick, about 45 minutes. Let BBQ sauce cool. Pour into a container. Cover and refrigerate.
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a muffin tin with oil. Heat coconut oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, about 5 minutes. Transfer to a bowl. Line 8 muffin cups with 1 slice of ham each. Place a spoonful of mushroom mixture in each cup and crack 1 egg on top. Bake in the preheated oven until egg whites are completely set, about 15 minutes. Top with black pepper.
Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat. Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.
Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan. In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans. Bake for 35 minutes, or until done. Cool completely. Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool. Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil. Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish. Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.
Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping. In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour. Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.
Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool. Measure flour, soda, and baking powder, and sift together. Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan. Bake at 325 degrees F (165 degrees C) for about 1 hour.
Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes. Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Preheat oven to 350 degrees F (175 degrees C). Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain. Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon. Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil. Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish. Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.
In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.
In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish. In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine. Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.
Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside. Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.
Rub the chicken pieces with the turmeric and salt. Set aside. Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside. Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
Line the bottom of an oven with aluminum foil to catch spills. Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking dish with the pie crust. Place cherries in a bowl. Let sit in the refrigerator for about 4 hours until juices start to come out. Gently press down on top of the cherries to release juice. Pour off 3/4 cup juice, reserving cherries in the bowl. Pour juice into a small saucepan over medium heat. Mix sugar, cornstarch, and cinnamon together. Stir mixture into the juice before it starts to steam. Bring mixture to a boil, stirring constantly. Remove from heat and keep stirring until mixture starts to thicken, 3 to 5 minutes. Stir in vanilla and almond extracts. Pour juice mixture into the bowl with the cherries; stir until combined. Pour mixture into the prepared crust. Bake in the preheated oven for 40 minutes while preparing the crumb topping. Mix brown sugar, flour, oats, cinnamon, and salt together in a large bowl. Cut in butter pieces with a fork until they're the size of small peas. Remove cherry pie from the oven. Top with the crumb topping and bake for an additional 20 minutes. Remove from oven and cut a small hole in the center to help vent. Let cool, at least 1 hour. Serve warm.
Steep the saffron in 1/2 cup boiling water. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.
Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.
Soak the cedar plank in water for 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats. Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.
In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight). Preheat oven to 375 degrees F (190 degrees C). Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done. Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender. Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.
Combine the kale pieces, olive oil, lemon juice, and sea salt in a resealable bag. Seal and massage the mixture for 3 minutes. The kale will be starting to break down a bit. Drizzle the honey over the mixture and again massage gently for another 3 minutes; the kale will now be half the bulk you started with. Lay flat and even in a food dehydrator; cook at 115 degrees F (46 degrees C) until crispy, about 8 hours. Alternately, you can bake in an oven at 145 degrees F (65 degrees C) until crispy, 4 to 5 hours.
Layer salad greens, red grapes, banana, pear, and walnuts in a high-powered blender; add enough water to cover. Blend mixture until smooth, adding more water to reach desired consistency.
In a saucepan over medium heat, stir together the water and sugar. Bring to a boil. Add the pears, and cook for about 5 minutes. Remove pears and set them on a plate. In a metal bowl over simmering water, or in the microwave, melt chocolate, stirring frequently until smooth. Remove from heat. Spoon chocolate over pears to coat. Remove pears to a clean plate, and chill until serving. Serve cold.
Preheat oven to 350 degrees F. Line a 2-quart casserole with Reynolds Wrap(R) Pan Lining Paper. In a small saucepan cook onion in hot butter over medium heat until tender. Remove from heat. Stir in crushed crackers set aside. In a large bowl combine soup, almonds, roasted peppers, salt, and black pepper. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture. Bake, uncovered, for 30 to 35 minutes or until heated through.
Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan. Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover. Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.
Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque. Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet. Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute. Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling. Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour. Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
Soak beans in a large bowl overnight; drain. In a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. Fill with water to cover and season with salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.
Place ginger into a blender, cover with 1 1/2 cup water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible. Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.
Preheat oven to 300 degrees F (150 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place brown sugar in a bowl; whisk in just enough cola to dissolve sugar and form a thick glaze. Place ham in baking dish and pour glaze over ham. Add remaining cola to bottom of baking dish. Bake ham in the preheated oven, basting with the glaze occasionally, for 2 hours. Transfer ham to a serving platter; tent with foil for up to 30 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease. Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through. While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Break the ground beef into small pieces into a large pot over medium-high heat. Stir green bell pepper, onion, seasoned salt, 1 1/2 teaspoon ground annatto seed, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon paprika, and 1 1/2 teaspoon red pepper flakes through the ground beef; cook and stir until the beef is completely browned, about 10 minutes. Pour diced tomatoes, pinto beans, black beans, and red beans into the pot; season with chili seasoning, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon paprika, 1 1/2 teaspoon ground annatto seed, 1 teaspoon red pepper flakes, and garlic. Bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C) Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl. Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.