HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat. Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn. Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet. Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.
Pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards. In a small mixing bowl combine the meat, cream cheese and hot sauce. Mash the mixture well. Refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan. In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring. Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top. Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top. Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides. If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat. Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm. In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer. To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.
Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir corn and cheese food into the ground beef; season with salt and pepper. Cook, stirring regularly, until the cheese begins to soften, about 5 minutes. Stir corn chips into the mixture; cook just long enough for them to soften slightly, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
In a small bowl, combine warm milk and water. Stir in yeast and 1 tablespoon sugar . Let stand until creamy, about 10 minutes. In a large bowl, combine flour, 2 tablespoons sugar, salt and cinnamon. Cut in the butter until mixture resembles coarse breadcrumbs. Stir in the yeast mixture and egg until the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Knead in the fruit. Divide the dough into twelve equal pieces and form into rounds. Place the rounds on two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Brush rolls with milk and bake in preheated oven. While rolls bake, dissolve sugar in hot water. After rolls have baked for 20 minutes remove from oven and brush with water/sugar glaze. Return rolls to oven for 1 to 2 minutes to harden. Move to a wire rack to cool.
Season both sides of the salmon steaks with salt and pepper. Heat 2 tablespoons cooking oil in a skillet over medium heat. Briefly fry the salmon in hot oil until lightly cooked, about 2 minutes per side. Remove from skillet and set aside. Add 1 tablespoon cooking oil to the skillet and allow to get hot before adding the onion and garlic; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the diced tomatoes into the mixture and season with salt and pepper. Continue cooking until the moisture from the tomatoes makes a sauce, about 5 minutes more. Return the salmon to the skillet and allow to simmer in the sauce until the fish flakes easily with a fork, about 10 minutes. Stir the beaten egg into the sauce and stir until well integrated; serve hot.
Place eggs in a medium 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, cool, peel and chop. Grind the bologna and eggs in a meat grinder with a medium blade. In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.
Whisk together the mayonnaise, yogurt, ginger, lime rind, salt and pepper. In a mixing bowl, combine the snow peas, chicken, onion and water chestnuts. Pour dressing over salad and mix gently. Cover and refrigerate until chilled.
In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight. Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.
Place the ground beef in a skillet over medium-high heat. Cook, stirring, until evenly browned. Drain off grease. Transfer the beef to a large saucepan or soup pot. Stir in the green beans and corn. Break hash brown patties into pieces, and stir them in. Cook until thoroughly heated. Season with salt and pepper.
Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center. Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms. Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes. Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes. Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles. Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.
Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese. Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven. Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.
Line a baking sheet with waxed paper. Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars. Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes. Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture. Freeze bars until set, at least 15 minutes.
Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.
Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes. Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear. Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside. Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes. Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.
Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Preheat the oven to 425 degrees F (220 degrees C). Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter. Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute. Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.
Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight. Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans. Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Seven Minute or Butter Frosting. To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.
Fill a cocktail shake with ice. Pour vodka, creme de menthe, and peppermint schnapps over the ice. Cover cocktail shaker and shake; strain into a martini glass.
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a small, shallow baking dish. Sprinkle with sugar. Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat. Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Spray a 10-inch skillet with nonstick spray and heat over medium heat until hot. Add the chicken breasts and cook for 2-3 minutes until golden brown on both sides. Add the gingerroot and garlic, cook for 30 seconds. Add the chicken broth, rice and sesame oil. Cover and bring to a boil, reduce heat and cook for 15 minutes. Add assorted vegetables and continue to cook until liquid is absorbed. Just before serving, stir in green onions.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.
Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes. Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes. Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes. Serve couscous in shallow bowls; ladle stew on top.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan. Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Combine water, lemon juice, sugar, and watermelon in a blender. Blend until smooth.
Heat oven to 350 degrees F. Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked. Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack. Bake 8 to 10 min. or until pizzas start to brown around edges. Top with spoonfuls of remaining Cooking Creme; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.
Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes. Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches. Bake for 30 to 40 minutes in the preheated oven, until lightly golden.
Cook pasta in salted water according to the package instructions. While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat. Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.
Preheat oven to 375 degrees F (190 degrees C). Place melted butter in a 9 x 13-inch baking pan. Combine grated cheese, panko crumbs, and Italian seasoning in a shallow dish. Pat chicken breasts dry with paper towels. Roll each chicken breast in the melted butter, then roll in the Parmesan crumb mixture, return the coated chicken to the baking pan, leaving a little space between each chicken breast. Sprinkle remaining Parmesan crumb mixture over the top of the chicken and spoon any remaining melted butter over the top of the Parmesan crumbs. Bake in preheated oven until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender. 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. Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.
Place the garlic, shallot, galangal, and white wine in a small saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tablespoons. Remove from the heat, and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lime zest and juice. Season to taste with salt and pepper. Stir in cilantro and serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool. Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick. Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top. Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.