HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk chicken stock, egg yolk, cornmeal, kosher salt, and white pepper together in a saucepan. Bring to a low boil; cook and stir until cornmeal absorbs all the chicken stock, about 8 minutes. Remove polenta from heat and cool. Preheat oven to 325 degrees F (165 degrees C). Spray a casserole dish with cooking spray. Cook and stir sausage, onion, fennel, and garlic in a large nonstick skillet over medium heat until sausage is fully cooked and vegetables are tender, about 15 minutes. Stir sausage mixture into polenta until fully incorporated. Add bread cubes, pears, parsley, balsamic vinegar, sage, summer savory, and nutmeg; stir to combine. Transfer polenta mixture to the prepared casserole dish; cover with an oven-proof lid or aluminum foil. Bake in the preheated oven until polenta dressing is cooked through and slightly browned on top, 30 to 35 minutes.
In large saucepan over medium heat, stir together brown sugar, flour, salt and eggs, stirring until eggs are incorporated and sugar is dissolved. Continue to stir and add milk, slowly, until mixture thickens, 20 to 30 minutes. Remove from heat and cool completely. In a glass serving bowl, layer portions of pudding with bananas and chopped peanuts. Chill until serving.
Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl. Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet. Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.
Season chicken with salt and black pepper. Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker. Cook on Low for 6 to 8 hours or on High for 4 hours.
Heat beef according to package directions. While beef is resting, heat rice as directed on package. In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms for 3 to 4 minutes; transfer to a medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm. In the same skillet, heat spinach, garlic, and 1 tablespoon water for 1 minute or until spinach is bright green and reduced in size. Transfer to a serving bowl; keep warm. Add remaining 1 teaspoon oil to the skillet. Cook and stir carrots and ginger over medium-high heat for 1 minute or until carrots are crisp-tender. Transfer to a serving bowl; keep warm. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Korean barbecue sauce.
Preheat oven to 375 degrees F (190 degrees C). Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish. Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes. Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.
Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer. Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa. Refrigerate dish until the bean layer firms, about 30 minutes. Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat salt into egg whites. Beat egg yolks in another bowl until light, 3 to 5 minutes. Blend confectioners' sugar and butter together in separate large bowl until crumbly; add egg yolks and vanilla extract and beat well. Mix in nutmeg and allspice. Beat egg whites into egg yolk mixture until well-blended. Transfer to a sealable container and store in the freezer.
In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin until gelatin is dissolved. Set aside to cool until slightly thick. Using an electric mixer, beat in the mayonnaise, cottage cheese, and horseradish until foamy. Fold in the pineapple, pecans and salt. Pour into a gelatin mold, and refrigerate until set.
Whisk coconut milk, pumpkin puree, maple syrup, flax milk, and pumpkin pie spice together in a bowl; pour into a mason jar or container with a lid. Cover and gently shake before using. Store in refrigerator.
Combine cucumbers, tomatoes, and onion in a large glass mixing bowl. Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes. Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Blend plantain, eggs, olive oil, and salt in a food processor until smooth, scraping down sides occasionally. Spread plantain mixture into a rectangle about 1/2-inch thick onto the prepared baking sheet; sprinkle salt over the top. Bake in the preheated oven until bread is lightly browned and holds together, about 15 minutes. Cool on pan for about 5 minutes before slicing with a pizza cutter.
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish. Bake in preheated oven until the edges turn golden brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the bananas and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy. Spoon the mixture into the graham cracker crust. Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes. Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours. Spread the lemon curd evenly over the top of the cheesecake filling. Spread the whipped topping over the lemon curd. Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, baking powder, salt and vanilla continuing to beat until whites form stiff peaks. Gently fold crackers and pecans into meringue mixture. Pour into pie pan. Bake in preheated oven for 30 minutes. Cover and refrigerate overnight. When ready to serve, completely cover pie with whipped topping, then arrange strawberry slices on top.
Finely grind the almonds using a food processor. Add the garlic cloves, basil, parsley, salt, and pepper; process until the garlic and basil has been minced. Pour in the olive oil and diced tomatoes, and process again until the sauce has been mixed and the tomatoes are in small pieces.
Combine sweet potatoes, bell peppers, onions, tomatoes, carrots, and garlic in a slow cooker; mix well. Stir in grated ginger and chopped chile. Pour in coconut milk. Stir in 2 tablespoons cilantro and cumin. Add lemongrass, lemon juice, salt, and pepper. Cook on Low for 6 to 7 hours. Remove lemongrass and blend soup with a stick blender to desired consistency. Add lime juice; season with salt and pepper. Garnish with remaining 2 tablespoons cilantro.
Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.
Preheat oven to 350 degrees F (175 degrees C). Mix self-rising flour and sugar in a bowl. Stir milk into the flour mixture. Pour melted butter in an oven-safe bowl. Pour flour mixture over melted butter. Layer peaches in heavy syrup atop flour mixture. Do not stir! Bake in preheated oven until peaches are bubbly and crust is lightly browned, 50 to 60 minutes.
In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups. Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well. Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended. Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).
Whisk red wine, olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Italian seasoning, mustard, and black pepper together in a bowl; add onion and garlic.
In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly. Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs. Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.
Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes. Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more. Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper. Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts. In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough. Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.
Preheat oven to 350 degrees F (175 degrees C). Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool. Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours. Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Preheat oven to 350 degrees F (175 degrees C). Place chicken and seasoning in a resealable plastic bag; seal and toss to coat; place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 20 minutes. Place sauce in a shallow dish or bowl and dip chicken in sauce to coat lightly. Bake for another 20 minutes; serve with additional barbeque sauce.
Heat oil in a large skillet over medium-high heat. Stir in onions; cook until soft and translucent. Stir in carrots, cabbage, and garlic; cook until garlic begins to brown. Stir in kielbasa; cook until heated through, about 3 minutes Crumble rice with hands to break up clumps. Then stir rice into skillet. Heat through, then stir in soy sauce. Beat 1 egg, and mix thoroughly into rice. One at a time, beat and stir the remaining 2 eggs into the rice. Cover, reduce the heat to medium low, and cook 10 minutes, stirring often.
Preheat oven to 375 degrees F (190 degrees C). Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil. Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C). In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.
Spread almond butter over one side of one slice of bread. Arrange strawberries and bananas over almond butter. Spread jam over one side of remaining slice of bread. Place over fruit to make a sandwich.
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 2 baking sheets. Combine flour, sunflower seeds, oats, flax seeds, and baking powder in a large bowl. Combine eggs and milk in a bowl and beat using an electric mixer until well combined. Add to the bowl with the flour and combine. Add chicken broth and olive oil and mix well. Knead dough on a floured surface for 1 to 2 minutes. Roll out dough thinly using a rolling pin, and cut out cookies using your favorite cookie cutter. Place on prepared baking sheets. Bake in the preheated oven until lightly browned, about 30 minutes. Turn oven off, but leave cookies in warm oven to crisp for 30 more minutes.
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
Preheat oven to 400 degrees F (200 degrees C). Trim potato halves so they sit flat on a baking sheet. Scoop out flesh into a bowl. Transfer potato skins to a baking sheet. Drizzle olive oil on top; season with salt and pepper. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Bring a small saucepan of water to a boil. Add potato flesh; cook until soft, about 10 minutes. Strain potato flesh into a bowl and mash with goat cheese, garlic, and rosemary. Fill potato skins with mashed mixture. Wrap a slice of prosciutto around each potato skin. Bake in the preheated oven until golden brown, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Pour chicken broth into a large stockpot over medium-high heat; add squash, celery, apples, leek, garlic, allspice, and thyme. Bring the mixture to a simmer and cook until the vegetables are completely tender, about 30 minutes. While the vegetables simmer, put parsnips into a large bowl. Pour coconut oil over the parsnips and toss to coat. Spread parsnips onto a baking sheet. Roast parsnips until tender and browned, about 30 minutes; add to soup. Ladle vegetables and liquid into a blender in batches so the blender bowl is no more than half full. Hold lid in place with a towel and pulse blender a few times before leaving on to blend; puree until smooth. Repeat until all soup is pureed. Pour pureed soup into the pot, stir half-and-half into the soup, and cook until hot, about 5 minutes.
Preheat the oven's broiler. Place bread slices on a broiling pan that has been lined with aluminum foil. Spoon about 1/2 cup of beans onto each piece of bread. Cover each pile of beans with a slice of cheese. Place three half-slices of bacon onto each sandwich so that they are not hanging over the edge. Broil for 5 minutes in the preheated oven, or until the bacon is cooked and cheese is melted. Watch them carefully! I suggest leaving the oven door cracked near the 5 minute mark to allow some of the oven heat to escape.
Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes. Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions. Garnish bowls of congee with reserved fried garlic.
Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut. Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut. Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
Invert shot glass filled with rum in a beer glass; slowly pour beer over shot glass. Garnish with a lemon wedge.
Preheat grill for high heat. Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions. Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.
Soak rice in water in a large pot, stirring occasionally, about 30 minutes. Drain the water into a medium, 2-quart pitcher. Blend rice and cinnamon in a blender or food processor, until pasty and rice is well-broken. Transfer rice paste in the water. Let stand 2 to 3 hours, stirring occasionally. Strain the rice water through a fine sieve or cheesecloth into a large, 3-quart pitcher. Add sweetened condensed milk, whole milk, vanilla extract, cinnamon sticks; stir briefly. Refrigerate 8 hours or overnight. Stir in coconut rum and spiced rum until flavors are well-mixed.
Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.