HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set an electric pressure cooker (such as Instant Pot(R)) on "Saute" mode. Add beef bones with water to cover; bring to a boil. Boil vigorously for 3 minutes; drain. Transfer bones to a plate. Dry out the pot and return it to the pressure cooker. Set cooker on "Saute" mode. Add cloves, star anise, and cinnamon stick to the bottom of the pot. Toast, turning once to avoid burning, until aromatic, about 5 minutes. Transfer to a bowl. Pour olive oil into the hot pot. Add chopped onion and ginger; cook and stir until softened and starting to brown, about 10 minutes. Place the beef bones, toasted spices, chuck roast, fish sauce, sugar, and salt in the pot. Pour in 9 cups of water, filling the pot 3/4 full. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 30 minutes. Release pressure through natural-release method for 20 minutes. Remove the chuck roast from the pot. Pour the stock through a sieve into another pot. Discard the bones and spices. Put the pot on the stove, cover, and keep hot over low heat. Place top round into the freezer for 15 minutes. Place rice noodles in a bowl with warm water to cover; soak until pliable, about 15 minutes. Drain the noodles. Remove the top round from the freezer and slice it as thinly as possible, cutting against the grain for best results. Slice the chuck roast. Put a small pile of rice noodles in the middle of a soup bowl. Top with cilantro and green onions. Arrange slices of raw top round and chuck roast around the noodles. Pour in the hot stock, carefully, until the bowl is full. Repeat for additional servings.
Combine carrots, beans, and water in saucepan. Cook over medium heat 6 to 8 minutes. Mix in cream of chicken soup, milk and chicken. Cook 4 to 5 minutes, or until heated through. Garnish individual servings with green onions.
Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks. Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling. Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas. Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend. Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside. Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half. Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the Gorgonzola cheese; cook until the Gorgonzola begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.
Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil. Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl. Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture. Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight. Pick meat from bones and place in a bowl. Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.
Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl. Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat. Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Drizzle vinegar lime juice mixture over the chicken and serve.
Sift flour, baking soda, and salt together in a small bowl. Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven. Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.
Preheat oven to 300 degrees F. Melt butter in a small saucepan; stir in rosemary, pepper and salt. Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts. Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet. Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush milk over dough; generously sprinkle with sugar. Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon. In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls. Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Whisk apple juice, caramel syrup, cinnamon, and nutmeg together in a saucepan over medium-high heat. Cook and whisk briskly until mixture is hot but not boiling, about 3 minutes. Add vanilla; cook and stir for 1 more minute. Pour into mugs and top with whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners. Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy. Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
Bake biscuits as directed on can. Meanwhile, microwave bacon as directed on package. Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.
Blend ice, milk, sugar, chocolate-hazelnut spread, instant coffee, and vanilla extract together in a blender until desired consistency is reached, about 30 seconds.
Preheat the oven to 450 degrees F (230 degrees C). Sprinkle taco seasoning on ground beef. 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. Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet. Bake in the preheated oven for 3 minutes. Remove but leave oven on. Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top. Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.
Heat oven to 400 degrees F. Combine first 4 ingredients in 13x9-inch baking dish sprayed with cooking spray. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/3 cup cooking water. Add to squash mixture with Cooking Creme, reserved water and 1 cup shredded cheese; mix lightly. Top with remaining shredded cheese. Bake 20 min. or until heated through.
In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Preheat oven at 425 degrees F. Heat a large skillet over medium-high heat. Cook the sausage, onions and peppers in the tomato sauce for 8-10 minutes, stirring often. Spoon the mixture into buns and place on a baking sheet, top with shredded cheese. Bake for 3-5 minutes, just until the cheese has melted.
Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce. Preheat oven to 375 degrees F (190 degrees C). Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.
Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool. In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.
In a large skillet over medium heat, cook the ground beef until evenly brown; drain excess fat. Stir in green beans and about 1 cup water. Cover, and cook until beans are tender, 15 to 20 minutes. Season with sugar and soy sauce, and cook uncovered for 5 minutes.
Cut the pork into thin slices measuring about 4-inches square; smaller pieces are fine. Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using. To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely. Heat the oil in the skillet over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.
Combine the sugar cubes, wine, cinnamon stick, nutmeg, and star anise in a saucepan. Heat over medium heat until the mixture begins to foam. Remove from heat and transfer to a slow cooker to keep warm. Stir in the sour cherries and their juice; add the kirschwasser and the orange slices.
Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans. In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy. Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour. In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes. In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy. Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes. Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour. Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter. Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge. Grease a baking sheet. Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough. Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.
Sprinkle sugar directly into opened can of tomatoes. Mix flour, salt, and black pepper together in a small bowl. Heat margarine in a large skillet over medium-low heat. Sprinkle flour mixture into melted margarine, stirring constantly. Increase heat to medium-high; continue stirring flour mixture until dissolved and bubbling, 5 to 10 minutes. Add tomatoes; cook and stir until flour mixture is fully incorporated, about 5 minutes. Stir milk, 2 to 3 tablespoons at a time, into tomato mixture; increase heat to high. Cook and stir sauce until warm and thickened, 2 to 3 minutes.
Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork. While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.
Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water. Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over. If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil. Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving. Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the walnuts are finely ground. Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper. If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish. To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix venison, chipotle peppers, blue cheese, and garlic in a large bowl. Divide mixture into 6 equal parts and shape into patties. Grill on the preheated grill until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, 5 to 7 minutes per side. Heat olive oil in a skillet over medium heat; cook and stir onion and banana peppers until onions are lightly golden, about 7 minutes. Top burgers with the onion mixture; serve with hamburger buns.
Layer banana, mango, cucumber, spinach, cashew butter, and sesame seeds in a blender, in the order mentioned; add water. Blend until smoothie is desired consistency, adding more water if desired.