HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute. Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not yet crispy, 7 to 10 minutes. Drain the bacon slices on paper towels. Line the walls of each muffin cup with a bacon strip. Beat eggs with salt and pepper in a large bowl; ladle into muffin cups to about 3/4-full. Sprinkle cheddar cheese over the top of each portion. Bake in preheated oven until golden brown on top and the egg doesn't jiggle, 20 to 35 minutes. Remove from oven and use a butter knife or spoon to remove from muffin tin promptly so that they don't stick.
Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes. Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl. Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly. Cover bowl with plastic wrap; refrigerate for 2 hours before serving.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt. Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes. Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings. Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Preheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.
In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.
Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
 Watch Now Let the water boil for 3 hours.
 Watch Now Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
 Watch Now
Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds. Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.
Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined. Cover and refrigerated if not serving immediately. Serve with Snack Factory(R) Original Pretzel Crisps(R).
In a large bowl, combine sugar, milk powder, creamer, cocoa and instant coffee. Mix together until well blended. Store in a sealed container. To serve, Heat a cup of water per serving (or milk, for a creamier taste.) Stir in 2 to 3 heaping teaspoons of cocoa mixture.
Cook and stir cream cheese and milk in a saucepan over medium heat until cheese is almost melted, 5 to 7 minutes. Stir in sherry, mustard, garlic, pepper, and nutmeg; continue to cook and stir over medium heat until cream cheese is completely melted, about 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.
Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat. Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.
Heat a skillet over medium-high heat; add pine nuts. Cook and stir pine nuts until fragrant and toasted, about 5 minutes. Pour enough water into a skillet to reach a 1-inch depth; bring to a boil. Add asparagus and cook until tender, about 5 minutes. Remove asparagus from skillet, reserving 1/2 cup cooking water. Set aside 1/2 cup asparagus tips. Blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. Add Pecorino-Romano cheese; blend until smooth. Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return pasta to pot. Slice the remaining 1/4 cup basil. Add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. Garnish with extra Pecorino-Romano cheese.
Preheat oven to 400 degrees F (205 degrees C). Combine flour and pecans and set aside. Beat oil and honey together in a large bowl, then beat in the lemon zest. Gradually blend in the flour and pecans. Press the mixture evenly into an ungreased 9 inch square baking pan and bake for 15 minutes. While this is baking, mix together chopped dates and water in a saucepan. Cook over medium heat until mixture softens. Transfer this to a large bowl. With a wooden spoon, break up the warm dough and turn it into the bowl containing the date mixture. Add the coconut. Mix all thoroughly together. Form into a log 2 inches in diameter and wrap in waxed paper or foil. (For ease in handling, dust hands with flour.) Refrigerate for a week. To serve, cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. In a medium bowl, mix together applesauce, 1/2 cup brown sugar, 2 teaspoons cinnamon, and salt. Place sliced apples in a large bowl. Add applesauce mixture and stir well. Spoon mixture into baking dish. In a small bowl, mix together 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and flour. Stir in melted butter or margarine. Sprinkle mixture evenly over apple filling. Bake in preheated oven for 1 hour.
Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
Place water and cracked wheat in the pan of the bread machine; let soak for 1 hour. Place remaining ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans. Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes. 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; crumble when cooled. Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese. Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste. Simmer on low until somewhat thick. Finish with cream, heat through and serve.
In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated. Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.
Preheat an outdoor grill for medium heat. Pour barbeque sauce into a square baking dish, and set aside. In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes using your hands. Pack enough meat around each hot dog to completely cover it, but not too thick. Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks. Lightly oil the grilling surface, and place the bacon-wrapped hamburger covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally - but carefully, until the beef is cooked through and bacon is nicely browned. Remove from the grill, and roll in the dish of barbeque sauce to coat. Remove toothpicks, and serve on hoagie rolls.
To make the drink rimmer, mix sugar, Diamond Crystal(R) Fine Sea Salt, and spice blend on a small saucer. Pour caramel sauce on another small saucer. Dip the rim of a mug or heatproof glass into the caramel sauce, evenly coating the rim. Then, dip into the rimmer mixture. Heat the apple cider and caramel candy in a small saucepan over medium-low heat. Stir frequently until candies have melted. Ladle hot caramel apple cider into the spice-rimmed mug.
In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer. Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes. Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes. Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes. Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.
In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved. Add green and red cabbages, green onions, and carrots, and toss to coat. Refrigerate for 30 minutes before serving to allow flavors to develop. Serve chilled.
Whisk balsamic vinegar, olive oil, honey, and lime juice in a large bowl. Add coleslaw mix, baby kale, red onion, and sunflower seeds; toss to combine. Season with salt and pepper.
In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside. On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal. Preheat an outdoor grill for medium-high heat. Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add egg noodles, and cook for 8 to 10 minutes, or until done; drain. Layer noodles, mixed peas and carrots, onions, and ham in prepared baking dish. Mix together soup and milk, then pour mixture over casserole. Season with salt and pepper, then press with the back of a fork to help soup mixture seep through casserole layers. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly and hot.
Preheat the oven to 400 degrees F (200 degrees C). Combine flour, sugar, baking soda, and lemon zest in a bowl. Cut in butter until the mixture resembles coarse crumbs. Fold dewberries in gently. Add 1/2 cup soy milk and stir to combine. Add just enough additional soy milk until dough leaves the sides of the bowl and forms a ball. Place dough on a floured surface and knead about 10 times. Transfer dough to a parchment paper and spread into a 10-inch circle. Score the circle into 12 wedges and move parchment paper with dough onto a baking sheet. Bake in the preheated oven until browned, 20 to 25 minutes. Serve warm.
Preheat oven to 400 degrees F ( 200 degrees C ). Grease a 15x10x1 inch jellyroll pan. In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans. Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.
Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary. Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle! Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired. Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.
Preheat an outdoor grill for high heat and lightly oil the grate. Combine the sirloin and brisket in a food processor and pulse until ground. Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix. Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes. Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid. Lightly toast hot dog buns, then set aside. Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese. Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.
Preheat oven to 375 degrees F (190 degrees C). Place carrots into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until just soft, 6 to 8 minutes. Drain, reserving 1/4 cup of cooking liquid. Mix onion, horseradish, mayonnaise, Parmesan cheese, and reserved 1/4 cup liquid in a bowl; toss horseradish mixture with carrots. Transfer carrot mixture to a shallow baking pan. Season with salt and black pepper. Sprinkle panko bread crumbs over carrots. Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.
Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours. Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter. Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork. Bake pastry in the preheated oven for 20 minutes. Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil. Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices. Bake in the preheated until tart is set, about 45 minutes. Serve warm.
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes. Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork. Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes. Steam buns for 12 minutes. Serve.
To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour. Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves. Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.
In a soup pot, cook sausage over medium heat until no pink remains. Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft. Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.
Stir together flour, milk powder, salt. In a separate large bowl, dissolve yeast and honey in warm water. Let stand until creamy, about 10 minutes. Stir in the bran cereal, egg, oil and about half of the flour. Stir in the remaining flour until a sticky dough is formed. Cover bowl with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 9x5 inch loaf pans. Stir down batter and pour into prepared pans. Bake in preheated oven for 40 to 45 minutes, until bottom of loaf sounds hollow when tapped. Let loaves cool in pans for 5 minutes before removing and placing on a wire rack to cool completely.
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.
In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee. Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.