HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside. In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.
Preheat oven to 450 degrees F (230 degrees C). Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes. While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined. Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot. Pack the chutney into sterilized jars and process to seal.
In a blender combine lemon-lime soda, peach halves and lemon juice. Blend until smooth and pour into glasses. Serve topped with the vanilla ice-cream and crushed ice.
Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour. Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat. Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray. Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes. Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes. Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature. Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved. Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours. Chill yogurt in the refrigerator until set, 4 to 6 hours.
Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes. Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). In an ungreased 8 inch square baking pan combine the biscuit mix, white sugar, 2 tablespoons cocoa, nuts, milk, and vanilla blend well. Combine brown sugar and 1/4 cup cocoa. Spoon evenly over top of cake mix. Do no stir. Pour the boiling water carefully over everything. Do not stir. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool in pan for 20 minutes before serving. Serve with whipped cream or vanilla ice cream.
Remove 1/2 cup of the boiling water and set aside to cool to lukewarm. Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container. Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.
Preheat oven to 400 degrees F (200 degrees C). Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet. Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled. Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters. Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet. Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling. Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.
Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray. Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth. Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter. Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours. Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator. Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat. Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form. Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.
Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate. Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
Combine ice cubes, strawberries, kefir, mint leaves, vanilla syrup, and orange juice together respectively in a blender and blend until smooth.
Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes. Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.
Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.
Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.
Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan. To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes. In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust. Bake for another 35 minutes, until filling is set. Let cool before cutting.
Combine the chicken, celery, mayonnaise, onion and pickle; mix well. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Combine mozzarella cheese, Gruyere cheese, cream cheese, sour cream, onion soup mix, and rosemary in the bowl of a food processor; process until smooth, about 30 seconds. Line an 8-inch square baking dish with parchment paper. Spoon cheese mixture into the dish, smoothing with a spatula. Freeze until solid, at least 1 hour. Pour flour into a shallow dish. Beat 4 eggs in a small bowl. Pour bread crumbs into a separate shallow dish. Lift the cheese mixture out of the dish and, working quickly, cut in half. Cut into twenty 3/4-inch wide rectangles. Press cheese rectangles into flour, tapping to remove excess. Dredge in beaten eggs and press into bread crumbs until evenly coated. Transfer coated cheese mixture to a plate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Lower coated cheese mixture, 3 or 4 at a time, carefully into the hot oil; fry until cheese sticks are golden brown, about 1 minute. Drain on a paper towel-lined plate.
Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side. Transfer browned chicken to a plate. Remove skin. Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.
Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool. Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside. Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed. Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x9-inch oven-safe glass baking dish. Combine almonds, sliced almonds, cashews, pistachios, and pumpkin seeds in the bowl of a food processor. Pulse on the 'coarse' setting until coarsely chopped. Pour 1/2 the mixture into a large bowl. Continue blending the remaining mixture in the food processor until nuts are finely chopped and have a flour-like consistency. Add to the bowl. Fold in dates, coconut, salt, cinnamon, and nutmeg and stir to combine. Add coconut oil and egg whites to the nut mixture in the bowl, folding until well incorporated. Transfer mixture to the prepared baking dish. Bake in the preheated oven until set, about 40 minutes. Remove and let cool to room temperature, about 30 minutes. Cut into bar shapes and wrap in aluminum foil for easy transport.
Preheat oven to 200 degrees F (95 degrees C). Line a 9x13-inch baking dish with parchment paper. Blend almond milk, 1 cup maple syrup, vanilla extract, and 1 1/2 teaspoon salt in a blender. Mix in 3 cups cocoa powder. Pour batter into a large bowl; fold in ground almonds and ground cashews. Pour batter into prepared baking dish; spread evenly to 1/2-inch thickness. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 1 hour. Remove from oven and cool completely, about 30 minutes. Blend 3 cups cocoa powder, coconut oil, 3 tablespoons maple syrup, cinnamon, and pinch of sea salt together in blender; spread ganache mixture over brownies. Refrigerate brownies to set, about 30 minutes; cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan. Place self-rising flour, superfine sugar, and 1/2 cup butter in a food processor; pulse until the mixture resembles coarse crumbs, about 20 seconds. Place eggs, milk, 1/4 cup lemon juice, and 2 teaspoons lemon zest in the food processor, and pulse until batter is just mixed, about 10 seconds more. Transfer batter to a large bowl; fold 1 cup coconut into the batter. Pour batter into prepared baking pan, smoothing the surface of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Beat 1/4 cup butter with an electric mixer in a bowl until light and creamy. Gradually beat in confectioners' sugar, coconut milk powder, 2 tablespoons lemon juice, and 2 teaspoons lemon zest until frosting is smooth. Spread frosting over completely cooked cake. Sprinkle remaining 1/4 cup coconut atop frosted cake.
Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth. Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.
In a large bowl, mix together cream cheese and salad dressing mix. Shape into 1 large ball and roll in chopped nuts. Refrigerate cheese ball for several hours or overnight.
In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Stir 1/3 cup water, yogurt, oats, protein powder, ground flax seed, chia seeds, and pumpkin pie spice together in a bowl; add sweet potatoes and 2 tablespoons water and stir until well mixed. Refrigerate 8 hours to overnight.
Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add green beans, cover, and steam until tender, 2 to 6 minutes. Melt butter in a large skillet over medium heat. Cook pecans in melted butter until lightly browned; add green beans and stir to coat in butter. Season beans with salt.
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay). Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
 Watch Now In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
 Watch Now
Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.
Preheat an outdoor grill for high heat and lightly oil the grate. Sprinkle steak with salt and pepper. Combine olive oil, vinegar, shallot, and mustard in a blender or small food processor. Sprinkle salt and pepper to taste; puree dressing until smooth. Grill steak until medium-rare, or when internal temperature reaches 130 degrees F (55 degrees C); 6 to 7 minutes per side. Transfer to a cutting board; let rest for 5 minutes. Place watercress in a large bowl. Pour in dressing to coat; toss to combine. Sprinkle additional salt and pepper. Slice steak thinly across the grain; transfer to a serving platter. Top with watercress, grapes, and Stilton cheese. Serve with any additional dressing.