HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Fill a large saucepan halfway with water and bring to a boil over high heat. Add the pork and boil for 7 to 10 minutes. While this is cooking, place the rice cereal squares, seasoned salt, garlic powder and onion powder in a resealable plastic bag and crush the cereal to crumbs; set aside. Place the pork, mushroom soup, green beans, mayonnaise, pasta and 1 cup of the cheese into a 9x13 inch baking dish. Mix this well, then cover with the remaining cheese. Top off with the crushed cereal mixture, covering everything completely. Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until heated throughout.
Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth. Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
In a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. Drain the fat. Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water. Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.
Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well. Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4. To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts. After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling. Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.
Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm. Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside. Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through. Prepare hollandaise sauce according to package directions. Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.
Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.
Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.
In a large saucepan over medium heat, saute the onion and garlic for 10 to 15 minutes, or until onion is caramelized. Reduce heat to low and pour in about 1 cup of bourbon to deglaze the pan. Return saucepan to medium high heat, add the remaining bourbon, and bring to a slow boil for 5 to 10 minutes, allowing the alcohol to cook out of the bourbon. Add the honey, picante sauce, hot pepper sauce, tomato paste, tomato-vegetable juice and ground black pepper and stir well. Bring this mixture to a slow, rolling boil for about 5 to 10 minutes. Remove from heat, cover and cool in the refrigerator. Marinate your meat in a separate large, nonporous bowl for 3 to 4 hours, pouring sauce over meat. Boil remaining sauce for 10 minutes and serve with meat, if desired. Discard any excess marinade.
In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups. Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry. Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.
Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet. Broil bruschetta until bread is warmed, 2 to 3 minutes.
Put rinsed rice into the pan of a rice cooker. Stir coconut milk, water, about half of the coconut, turmeric, and salt together in a small saucepan and place over medium-high heat; cook until the turmeric is completely dissolved into the milk mixture and the color is even. Pour the coconut milk mixture over the rice. Press Start and cook until the cycle completes and shifts to the Warm cycle, about 22 minutes. Leave rice on Warm for another 5 minutes. Heat a small skillet over medium-high heat. Toast remaining coconut in hot skillet until golden brown, about 5 minutes. Fluff cooked rice. Sprinkle toasted coconut over the rice.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan. Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce. Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly.
Combine water and salt in a large resealable plastic bag. Add garlic powder, ground ginger, and black pepper. Add chicken wings. Remove excess air and seal bag. Place in the refrigerator for 2 hours. Remove chicken from brine and drain in a colander. Rinse and pat dry. Preheat the oven to 350 degrees F (175 degrees C). Grease a broiling pan. Combine hoisin sauce, honey, garlic, chopped ginger, and crushed red pepper in a large bowl. Add chicken and mix well to coat. Let sit while you toast sesame seeds. Heat a nonstick pan over medium heat and add sesame seeds. Shake and cook until lightly toasted, 1 to 3 minutes. Transfer to a plate lined with a paper towel to cool. Transfer wings to the prepared broiling pan, reserving sauce in the bowl. Bake in the preheated oven for 30 minutes, basting every 10 minutes with reserved sauce. Remove wings from the oven and baste again with sauce. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil wings until slightly charred, 2 to 3 minutes per side. Serve topped with toasted sesame seeds.
Stir milk, coffee, and sugar together in a saucepan over medium heat until the sugar dissolves. Cook until the liquid begins to bubble. Cook another 30 seconds; remove from heat. Serve hot.
Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.
Preheat oven to 350 degrees F (175 degrees C). Pound chicken slices until they are even in thickness and about 1/4-inch thick. Spread blue cheese and walnuts on top of each chicken piece. Roll chicken breasts over filling. Place 2 bacon slices side by side on a work surface. Place each chicken roll at one end of bacon slices and roll bacon around chicken; secure with toothpicks. Repeat with remaining chicken rolls and bacon. Heat a skillet to medium-high heat and cook bacon-wrapped chicken rolls in the hot skillet until the bacon is browned and crisp, 4 to 5 minutes per side. Transfer chicken rolls to preheated oven; bake until chicken is no longer pink in the center and the juices run clear, 25 to 35 minutes.
Pour the water, lemon juice, and baking soda into a spray bottle. Be careful, the lemon juice and baking soda will foam up. To use, spray on vegetables, and let sit for 5 minutes. Rinse the vegetables under cold, running water using a scrub brush.
Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Serve chicken with the yogurt harissa mixture on the side.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt. Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.
Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan. Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts. Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight. Preheat an oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Combine onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until well combined.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture. Bake in the preheated oven until golden brown, about 40 minutes.
Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator. When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes. Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar. Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
Preheat oven to 400 degrees F (200 degrees C). Rinse chicken and pat dry. In a small bowl mix together the mayonnaise, mustard and cheese. Brush mixture onto chicken pieces to coat; refrigerate any leftover mixture for dipping. Place cereal crumbs in a shallow dish or bowl; roll chicken in crumbs to coat and place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices run clear.
Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight. Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan. Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish. Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.
Remove any skin and bones from the mackerel, and place into the bowl of a food processor. Pulse until no large pieces remain. Add the cream cheese, butter, and lemon juice; process until smooth. Place into a small serving bowl, and refrigerate until firmed, about 2 hours.
Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed. Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool. Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil. Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp. Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly. Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs. Cover with waxed paper and freeze until very firm. Decorate as desired.
Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours. Place a large skillet over medium high heat, and cook meat until done. Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.
Preheat an outdoor grill for high heat and lightly oil grate. Brush beef tip with barbeque sauce and grill 5 to 8 minutes on a side, or to desired doneness, brushing frequently with sauce. Set aside. In a large pot over medium heat, cook onion and bell, habanero, pepperoncini, serrano, cayenne, pequin and jalapeno peppers until onion is translucent. Stir in cumin, paprika, oregano and chili powder and cook until fragrant. Stir in ground beef and cook until brown. Drain. Stir in tomato sauce, any remaining barbeque sauce and beans. Cut grilled tip steak into bite sized pieces and stir into chili as well. Continue to cook until thickened and flavors have blended and mixture is thoroughly heated. Thin with water if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
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 bacon pieces. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain. Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes. Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper. Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.
Pour grapefruit juice into a large bowl and add cheesecloth; allow to soak. Wrap the cake in the grapefruit-soaked cheesecloth; wrap again in 2 layers of aluminum foil. Store in a cool place for up to 2 or 3 months.
Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen. Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice. Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird. Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
In a medium saucepan, mix together cornstarch and brown sugar. Stir in soy sauce, vinegar, pineapple juice and raisins. Cook over medium heat, stirring constantly, for 10 to 15 minutes or until sauce has thickened.
Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight. Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely. Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.
Stir together orange drink, fruit punch, lemonade, pineapple-orange juice blend, vodka, and rum in a large container.