HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl. Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes. Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cut a slit into the thick side of each chicken breast, about 3 inches long and 1 1/2 inches deep. Mash Gorgonzola cheese, parsley, green onion, and garlic together in a bowl; season with salt and pepper. Stuff each chicken breast with 1/4 cup cheese mixture. Wrap 2 slices bacon around each chicken breast, securing bacon to the chicken with wooden toothpicks. Arrange stuffed chicken in the prepared baking dish. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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 cabbage, carrots, and broccoli, cover, and steam until tender, 2 to 6 minutes. While vegetables are steaming, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes. Add mushrooms and cook about 5 minutes more. Mix steamed vegetables into the skillet; add spinach, aminos, and hoisin sauce. Cook filling until spinach is limp, about 1 minute. Fill a bowl the size of a rice paper sheet halfway with water. Soak 1 sheet at a time until just softened. Place rice paper sheet on a clean work surface. Spoon 2 to 4 tablespoons of filling onto the middle of the sheet and roll the bottom up half-way. Fold sides in, burrito-style, and continue rolling up snug. Place filled roll on a plate. Repeat with remaining rice paper sheets and filling. Set rolls in the refrigerator for 5 minutes; flip over and refrigerate until dry, about 5 minutes more. Preheat the oven to 200 degrees F (95 degrees C). Heat remaining 1 tablespoon oil in a skillet over medium heat. Fry rolls on each side, turning periodically to prevent over-browning, until the rolls are a delicate golden color all over, 3 to 5 minutes. Place fried rolls on a baking sheet in the oven to keep hot until ready to serve.
Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more. Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat. Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick.
In a medium bowl, combine applesauce, onion, jalapeno pepper, garlic, 1/2 teaspoon salt, and white pepper. Refrigerate several hours, or overnight. Season chops with garlic powder, and salt and pepper to taste. Preheat grill for medium-high heat. Sprinkle soaked wood over coals, or place in the smoker box of a gas grill. Lightly oil grate, and place chops on grill. Cook for 6 to 8 minutes per side, or to desired doneness. Serve with applesauce salsa.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool under cold running water. Once the eggs cool for a bit, roll the eggs back and forth on the counter to crush the shells, then return to the cold water for up to an hour. They will peel very easily then. Place the peeled eggs in a large bowl or large wide mouthed jar with a lid. Pour in the pickled beets and juice. Add onions if you are using. Let them set in the refrigerator for at least 24 hours - 2 days is best if you can wait that long. Turn jar or stir once or twice to be sure that the eggs are evenly colored. Slice eggs in half and arrange on a tray to serve.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture. Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes. Serve on split hamburger buns.
Mix sugar and lime gelatin mix in a large bowl. Stir 4 cups boiling water into gelatin mixture until sugar and gelatin have dissolved. Thoroughly chill gelatin mixture in refrigerator, about 1 hour. Place lime gelatin mixture into a large punch bowl; stir in pineapple juice, lemon juice, almond extract, and 4 cups cold water until thoroughly combined.
Cook the ground pork in a skillet over medium heat until completely browned; drain. Combine the cooked pork, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, cider, garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir. Set slow cooker to High. Cook at least 4 hours.
Combine Cheddar cheese, flour, butter, and salt in a food processor; pulse until dough is consistency of course sand. Add water, 1 tablespoon at a time, until dough is moistened. Wrap dough in plastic wrap and refrigerate for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll dough onto a lightly floured work surface and cut into desired shapes using a cookie cutter. If you choose to use a fish cut-out, use a toothpick to make faces. Arrange shapes on the prepared baking sheet. Bake in the preheated oven until golden brown and crispy, 15 to 16 minutes.
Blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. Chill covered 24 hours to harden.
Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat. Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.
Preheat oven to 400 degrees F (200 degrees C). Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap. Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.
Preheat the oven broiler. Line a baking sheet with parchment paper. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning. Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl. Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt. Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet. Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
Remove plastic wrap from popcorn bag and unfold bag. Place in the microwave, directions-side up. Cook until bag is inflated and popcorn is popped, 1 1/2 to 2 1/2 minutes. Carefully open top of bag by pulling from the corners. Transfer popcorn to a bowl. Melt chocolate chips with vegetable oil in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Zest orange using a fine grater. Juice 1/2 of the orange and stir into melted chocolate mixture; pour over popcorn and mix well. Stir orange zest into popcorn mixture. Line a baking sheet with aluminum foil. Spread popcorn mixture on top in 1 layer. Allow chocolate to cool and dry, about 30 minutes. Break into smaller pieces. Sift a generous amount of confectioners' sugar over popcorn.
In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.
Preheat an oven to 425 degrees F (220 degrees C). Whisk the rice flour, cornstarch, tapioca flour, baking powder, baking soda, xanthan gum, and salt together in a bowl; set aside. Grease a baking sheet, or cover with a sheet of parchment paper. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Drop onto the prepared baking sheet into 8 equal portions. Bake in the preheated oven until golden brown on the bottoms, 10 to 12 minutes. Remove, and cool on a wire rack to room temperature. Once cool, slice each shortcake in half, and place each bottom half onto a dessert plate. Evenly divide the sliced strawberries onto each shortcake, and dollop with the whipped topping. Place the shortcake tops on to serve.
Preheat the oven to 400 degrees F (200 degrees C). Combine asparagus, mushrooms, squash, and onion in a baking dish. Add 3 tablespoons melted butter and stir to combine. Bake in the preheated oven for 15 minutes. Remove from the oven and stir; leave oven on. Place chicken breasts on top of vegetables in the baking dish and pour remaining melted butter on top. Season with seasoned salt. Return baking dish to the oven and cook 15 minutes more. Remove from the oven, turn chicken breasts over, and stir vegetables. Spoon juices from the bottom of the baking dish over chicken. Return to the oven and bake until chicken is no longer pink in the middle and juices are clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter. Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended. Pour batter into the greased loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour. Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.
Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C). To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily. To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated. Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust. Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds. Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet. Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated. Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet. Bake in the preheated oven until bubbling, about 25 minutes.
Preheat oven to 200 degrees F (95 degrees C). In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture. Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.
Place mango and peach in a small bowl. Squeeze juice of 1 lime over mango mixture; add onion and 1 tablespoon cilantro. Stir well. Bring water to a boil in a saucepan over high heat. Add rice, juice of 1 lime, and 1 tablespoon cilantro; stir well. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Set rice aside and keep warm. Spray a large nonstick skillet with cooking spray and place over medium heat. Cook and stir sausages in hot skillet until browned, 5 to 10 minutes. Remove sausages from pan; cut into bite-sized pieces. Pour orange juice in skillet used for sausage; bring to a simmer. Return chopped sausage to skillet; cover and simmer in the orange juice until juice has reduced to a syrup and sausage is cooked through, about 5 minutes. Add mango salsa to sausage; stir to combine, about 30 seconds. Sprinkle with garlic salt; serve over rice.
Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate. Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute. Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice. Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.
Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth. Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes. Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.
In a large bowl, beat the margarine, egg and vanilla, using an electric mixer, until light and fluffy. Stir in confectioners sugar and cocoa until smooth. Beat in the milk, one tablespoon at a time, until the desired spreading consistency is reached. You may need to adjust the amount of milk used.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan. Bake crust in the preheated oven until golden brown around the edges, about 10 minutes. Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust. Bake in the preheated oven until sweet potato layer is firm, about 30 minutes. Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth. Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more. Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
Cut prickly pears in half lengthwise and scoop out flesh with a spoon. Process in a blender until smooth. Push pulp through a fine mesh strainer to extract about 1 1/2 cups juice. Discard pulp. Place prickly pear juice, water, lime juice, stevia, and mint in a blender. Blend until smooth. Pour into two 16-ounce glasses filled with ice.
Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain. Prepare Hollandaise Sauce according to recipe directions. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside. Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Preheat oven to 350 degrees F (177 degrees C). Remove crescent rolls from tube, roll out, and keep two rolls together to create 8 rectangles. On baking sheet or pizza pan coated with cooking spray, create a ring shape by placing the short rectangle ends pointed inwards with the long pieces pointing out; creating an open circle in the center (about 5 inches in diameter). Overlap corners of short ends to prevent ingredients from leaking. Spread pizza sauce around the entire ring closest to the center. Sprinkle oregano on top of the sauce for extra flavor. Add cheeses and pepperoni on top of the sauce and fold the outer edges of the crescent rolls toward the middle. Be sure to overlap everything to keep the ingredients inside. Sprinkle additional oregano and Stella Parmesan cheese on top of crust to taste. Bake at 350 degrees F (177 degrees C) for about 15 minutes or until golden brown. Slice into pieces and serve with marinara sauce for dipping.
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute. Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes. Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese. Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.