HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter. Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands. Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled. When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat. Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown, about 3 minutes. Arancini literally means 'little oranges'. Cool for 5 minutes, then serve with any marinara sauce.
Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain. Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers. Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.
In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray. Mix butter, seaweed, and sea salt together in a bowl until smooth. Mix flour, confectioners' sugar, eggs, honey, coconut oil, and cinnamon into butter mixture until batter is just mixed; pour into the prepared muffin cups. Bake in the preheated oven until the sides of the muffins begin to darken, 12 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water. Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste. Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Heat butter in a large skillet over medium-high heat. Without crowding, lightly brown scallops in batches. Remove scallops to individual casseroles or lightly buttered baking shells. Stir onion and mushrooms into the skillet, and cook until the onion is soft and begins to brown. Stir in garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary, and white pepper. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Uncover, and cook until thick, about 3 minutes. Mix in shrimp and vinegar. Preheat oven to 400 degrees F (200 degrees C). Spoon sauce evenly over scallops. Bake in a preheated oven until sauce bubbles and begins to brown at the edges, about 10 minutes. Sprinkle parsley over tops, and serve.
Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray. Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full. Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.
Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl. In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine. Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.
Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter in medium bowl, stirring until evenly moistened. Sprinkle 1 cup graham cracker mixture evenly into bottom of prepared pan. Prepare brownie batter according to package directions using oil, water and eggs. Spread over crumbs in pan. Bake 28 to 31 minutes or until set in center. Cool completely in pan on wire rack. Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes. Stir until completely melted and smooth. Pour over brownie layer. Freeze until firm, about 1 hour. Heat broiler to HIGH. Spread marshmallow creme evenly over chocolate layer. Sprinkle evenly with remaining graham cracker crumbs. Sprinkle evenly with mini marshmallows. Broil 6 inches from heat 2 minutes or until lightly browned.
Melt the butter in a large saucepan over medium heat. Add the mushrooms and saute for 5 minutes, or until they are dark brown and tender. Add the beer, 1/2 cup water, bay leaf, thyme, ground black pepper and salt. Add the meat, onions, green bell pepper and red bell pepper. Simmer for another 20 minutes, or until beef is tender. Remove bay leaf. In a separate small bowl, combine the flour and remaining 1/4 cup water. Mix well, making sure the flour is completely dissolved. Stir this mixture into the meat mixture. Cook until thickened and bubbly, then cook for 3 minutes more.
Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water. Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round pans. Combine sugar, flour, baking soda, water, mashed bananas, salt, and mayonnaise. Mix together, and pour into the cake pans. Bake cake about 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool on wire racks. In a mixing bowl, blend cream cheese and butter or margarine together. Gradually add sugar and vanilla, and mix well. Stir in nuts. Fill and frost the cake.
Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan. Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.
Combine turkey, celeriac, rutabaga, Brussels sprouts, sweet potato, and chicken stock in a slow cooker. Set slow cooker to Medium. Cook for 8 hours.
Mix pumpkin and instant pudding mix in a large bowl. Fold whipped topping into the pumpkin mixture. Cover bowl with plastic wrap and refrigerate until set, at least 30 minutes.
Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl. Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes. Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.
Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth. Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes. Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet. Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs. Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.
In a medium size frying pan, bring sherry to a gentle boil. Stir the dried dates, walnuts, lemon zest and nutmeg into it. Cook until sherry has boiled down (reduce the mixture). Immediately add milk and set in the fridge. Chill 1/2 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium size bowl, mix flour, pancake mix, baking powder, 1/2 cup confectioner's sugar, brown sugar and salt together. Using an electric mixer, combine the flour mixture, the applesauce, milk and almond extract. Cream the margarine and egg, and pour the creamed mixture into the batter. Continue to mix until the mixture is light and fluffy. Fold in the date mixture. Roll the dough into 1 1/2 inch balls and place on a lightly greased cookie sheet. Bake for 17 minutes, until the edges are light brown and crispy. Immediately sprinkle confectioner's sugar over the warm cookies. Cool and serve. These cookies freeze well.
Pour water into a tall pot; bring to a boil. Add oats; cook, stirring occasionally, in boiling water until a thin oatmeal forms, about 5 minutes. Remove pot from heat. Stir cold water, condensed milk, and vanilla extract into oat mixture; transfer to a pitcher and chill in the refrigerator until cold, at least 1 hour. Pour drink into glasses and sprinkle cinnamon over the top.
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook until al dente, about 8 minutes. Drain and pour into a deep casserole dish. Stir tomatoes, green pepper, green onion, olives and tomato sauce into the pasta. Season with basil and oregano and mix until evenly blended. Sprinkle mozzarella and feta cheese over the top. Bake for 30 minutes in the preheated oven, until cheese is melted and bubbly. Let stand for a few minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife. Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Place the Cheddar cheese into a bowl. In a separate bowl, combine the mayonnaise with the jalapeno peppers, 2 tablespoons of the liquid from the diced jalapenos, smoke flavoring, garlic powder, and cayenne pepper. Mix until thoroughly blended. Stir into the Cheddar cheese, turn into a serving dish, and serve.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.
In a large pot over medium high heat, add the ground beef and saute for 5 to 10 minutes, or until well browned. Add the onion and garlic and saute for 2 more minutes. Then add the tomatoes, corn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutes, or until the spaghetti is tender.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet. Roast in the preheated oven until browned, about 45 minutes. Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot(R)). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids. Allow broth to cool. Remove and discard fat layer.
Put flour, salt, garlic powder, and black pepper into a large, sealable plastic bag. Seal the bag and shake to mix. Add beef cubes to the bag, seal again, and shake to coat beef in the flour mixture. Heat olive oil in a large skillet over medium heat. Cook beef in hot oil until completely browned on all sides, 7 to 10 minutes. Mix onion with the beef cubes; cook and stir until the onions are translucent, 5 to 7 minutes. Pour the tomato juice into the skillet; add mushrooms and stir. Place a cover on the skillet, reduce heat to low, and simmer the mixture until the beef is completely tender, about 1 hour. Stir sour cream into the beef mixture until the sauce is smooth and even in color; add lemon juice and stir.
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium. Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag. Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers). Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Preheat an oven to 375 degrees F (190 degrees C). Measure 1/2 cup of the chow mein noodles and set aside. Combine the remaining noodles, tuna, cashews, celery mushroom soup, and water in a 1 1/2 quart baking dish. Top with the 1/2 cup of noodles you set aside. Bake in the preheated oven until heated through, about 30 minutes.
Place warm water in small saucepan and sprinkle gelatin on the surface. Let stand 3 to 4 minutes. Stir in sugar and place over low heat, stirring to dissolve sugar. Remove from heat and stir in lemonade concentrate. Chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes. Pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. Tear angel food cake into bite sized pieces and fold into mixture. Spoon into a 9x5 inch loaf pan and freeze for 1 hour. Slice and serve.
Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool. Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper. Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.
In a bowl, mix the cream cheese, tomato, pimento, garlic, chives, parsley, and basil. Fill the green bell pepper and red bell pepper with equal amounts of the mixture. Slice each pepper into 4 pieces. Cover, and refrigerate at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside. Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside. Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups. Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside. When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more. To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.
Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth. Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.
Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes. Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray. Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl. Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat. Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing. Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.
Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.
Mix ground beef, chopped onion, celery, milk, chopped mushrooms, and panko together in a large bowl; shape into 10 patties. Mix all-purpose and whole wheat flours together in a wide, shallow bowl. Dredge patties in the flour mixture just to coat and move to a platter, taking care to not stack the patties. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook patties in hot oil until browned, 3 to 5 minutes per side. Arrange browned patties in a slow cooker crock. Heat remaining oil in a small skillet over medium heat. Cook and stir sliced mushrooms and sliced onion in hot oil until tender, about 5 minutes. Stir cooked mushroom and onion mixture with cream of mushroom soup, beef broth, Worcestershire sauce, onion gravy mix, and black pepper together in a bowl until smooth; pour over the beef patties in the slow cooker. Cook on High until patties are very firm, hot, and grey in the center, 3 to 3 1/2 hours (or on Low for 4 to 5 hours). An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer. To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.
Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours. Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.
Mix confectioners' sugar, powdered milk, processed cheese food, butter, cocoa powder, walnuts, and vanilla extract in a large bowl with a stand mixer using the dough hook attachment until mixture is blended. The mixture will seem dry at first; continue mixing until smooth. Press cheese mixture into a large baking sheet. Refrigerate until set, about 1 hour.
In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered. Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft. Season to taste with salt and pepper and serve.
Mix watermelon, pineapple, and strawberries in a serving bowl. Whisk tequila, agave nectar, lime zest, and lime juice together in a bowl; pour dressing over fruit. Toss to coat.