HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse rice until no longer cloudy; drain. Mix rinsed rice, shrimp, chicken broth, tomato sauce, bell pepper, margarine, and mushrooms together in a rice cooker. Press Start on rice cooker and let cook until the liquid is bubbling around the edges, 10 to 15 minutes. Stir the mixture once, replace cover, and continue cooking until the end of the cycle.
Toss cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper together in a large bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.
Melt butter in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add creamed corn and whole kernel corn with liquid. Cook, stirring occasionally, until bubbling, about 5 minutes. Add Cotija cheese; stir constantly until melted. Add cilantro, bacon, and chili powder. Reduce heat to medium-low; simmer until flavors are blended, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole. Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain. Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven until set, about 30 minutes.
Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts. Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Whisk yogurt, lemon juice, olive oil, honey, lemon zest, salt, and pepper together in a bowl until vinaigrette is smooth. Mix tomatoes, cucumber, salmon, parsley, chives, and dill with the orzo; add vinaigrette and toss until coated.
Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes. Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and onion; cook and stir until onion starts to turn translucent, about 5 minutes. Stir in garlic, salt, and pepper. Pour water and gnocchi into the skillet; cover and simmer until water is absorbed and gnocchi are tender, about 10 minutes. Increase heat to medium-high; cook and stir gnocchi until are browned, 2 to 3 minutes. Stir in lemon juice and red pepper flakes.
Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.
Preheat grill for high heat. Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes. Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently. Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.
In a skillet over medium-high heat, cook the bacon until evenly brown and crisp. Reserve juices in skillet, and set bacon aside. Brown the sausage in the bacon juices. Set aside. Cook the ground beef in the skillet until evenly brown. Set aside. Saute the onion and green pepper in the skillet juices until tender. In a large pot over medium heat, mix the bacon, sausage, beef, onion, green pepper, and jalapeno pepper. Pour in the wine and tomatoes, and season with chili powder. Cook 20 minutes, stirring often. Mix in the beans, and continue to cook and stir 25 minutes.
Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.
Sprinkle gelatin over water and set aside for 5 minutes to soften. Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly. Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks. In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard. Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight. Sprinkle top with toffee bits before serving.
Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer. Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.
Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker. Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade. Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.
Melt butter in a large skillet over medium heat. Add onions and garlic salt; cook and stir until tender and just starting to brown, 5 to 10 minutes. Add hard cider and black pepper; simmer, covered, until flavors combine, about 10 minutes. Uncover skillet and cook until cooking liquid evaporates, about 5 minutes. Add sugar as needed.
Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube pan (such as Bundt(R)) with cooking spray. Combine sugar and eggs in a bowl; beat with an electric mixer until sugar dissolves. Stir in vegetable oil. Pour in milk; mix well. Combine flour, cinnamon, baking soda, and salt in a separate bowl. Mix into the creamed sugar mixture until blended. Fold fig preserves and pecan pieces into the batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside. Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet. Pour boiling water over TVP in a bowl. Add soy sauce. Let sit to rehydrate, 5 to 10 minutes. Heat oil in a large skillet over medium-low heat. Cook and stir onion until very soft, 7 to 10 minutes. Add chile pepper, ginger, and garlic; cook until fragrant, about 3 minutes more. Stir cilantro, oregano, and basil into the rehydrated TVP. Stir with a fork; add bread crumbs and beaten egg. Stir in the onion mixture and whole-wheat flour. Grind pepper liberally over the mixture. Scoop mixture by tablespoons into 1-inch meatballs and place on the prepared baking sheet. Spray the meatballs with cooking spray. Bake in the preheated oven for 10 minutes. Turn the meatballs and continue to bake until thoroughly browned, about 10 minutes more.
Slice the strawberries and combine them with sugar, corn starch and red food coloring (if desired). Mix well. In a medium saucepan cook the strawberry mixture over medium heat until thickened. Set aside to cool. Cream together 2 tablespoons of pineapple syrup and cream cheese. Spread mixture in the bottom of the pastry shell. Slice the bananas on top of the cream cheese and pour the drained pineapple tidbits over the top of the bananas. Pour the strawberry mixture over the cream cheese/banana filling. Add your favorite whipped topping and sprinkle the top with toasted coconut and nuts. Serve.
Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely. To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving.
Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear. The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours. Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish. Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp. Add the pasta and beans and cook for 5 minutes. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips. Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper. Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork. Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.
Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use. To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.
Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes. During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes. Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.
Combine mashed potatoes, egg, and pepper in a bowl and mix well together. Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated. Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Heat a skillet over medium-high heat. Season pork chops on both sides with salt and pepper; cook in skillet until browned, about 3 minutes per side. Remove chops from pan to a plate. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir brown sugar in to the wine mixture. Add the pluots, place a cover on the skillet, reduce heat to medium, and cook until the pluots break down into a thick sauce, about 10 minutes. Return pork chops to the skillet and continue to cook until pork chops warm and are slightly pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish. Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar. Bake in preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.
Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Combine the edamame, avocado, garlic, olive oil, lime juice, and salt in a blender or food processor; pulse until smooth.
Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese. Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside. Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan. Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate. Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.
Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl. Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing. Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely. Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.
Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels. Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl. In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms. Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart casserole dish. Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes. Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower. Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture. Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.
Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes. Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes. Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes. Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix flour, cocoa powder, baking soda, and salt together in a bowl. Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough. Drop spoonfuls of the dough on the lined baking sheets. Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together in a bowl. Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract. Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired. Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.