HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky. To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.
Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with rum. Line a 9x5 inch loaf pan with aluminum foil, leaving enough extra at the sides to fold over the top for storage. In a medium bowl, whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended, then stir in melted butter. Line the bottom and sides of the prepared pan with butter cookies. Spread a 1/2 inch layer of chocolate cream over the bottom. Place another layer of cookies, followed by another layer of cream. Repeat until cream is gone, ending with cookies on the top. Fold aluminum foil over the top, and place in the refrigerator until firm, about 3 hours. Slice into 1/2 inch slices and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. In a large mixing bowl, cream together the shortening, and sugar until smooth. Mix in 1 cup of flour. Spread into the bottom of the prepared pan. This is the crust. Bake for 15 minutes in the preheated oven, until firm. In a separate bowl, beat the eggs and brown sugar together until thick and pale. Add the brandy and mix well. Combine the remaining flour, baking powder and salt; stir into the egg mixture. Mix in apples and walnuts. Spread the filling over the hot crust. Bake for 30 minutes in the preheated oven, or until filling is set. Cool completely before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin. Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes. Fill biscuit-lined muffin cups with turkey mixture. Bake in preheated oven until browned and hot, about 13 minutes. Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup. Bake 3 minutes more, or until cheese is melted. Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter. In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist. Roll mixture into balls about the size of a golf ball; place on a plate. Press into patties and coat in panko bread crumbs. Heat about 1-inch olive oil in a skillet over medium heat. Pan-fry patties until crispy, about 3 minutes on each side.
Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl. Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.
Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain. Meanwhile, bring the half-and-half to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.
Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Combine flour, baking powder and salt and set aside. Beat eggs in a large bowl until thick and lemon colored. Beat in honey and almond extract. Gradually add in dry ingredients blending well. Stir in dates and almonds. Spread evenly in a 13 x 9 inch greased pan. Bake at 350 degrees F (175 degrees C) 12-15 minutes until lightly brown on top. Cool 2 minutes in pan. Cut into bars. When cool, sprinkle with confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C). Combine butter, sugar, eggs and vanilla. In a blender or food processor, process the oats until finely chopped. Then, in separate bowl, combine chopped oatmeal, flour, baking powder and baking soda. Add flour mixture to butter mixture. Gradually add the chopped milk chocolate chips and whole chocolate chips. Roll dough into golf ball size balls. Press with fork. Bake for 6 to 8 minutes. Do not overbake. When they come out of the oven, the cookies will be soft. Place a chocolate chunk in the center.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 45 minutes or until set and golden.
Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes. Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.
Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside. Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes. Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.
Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour. Before serving, stir in black pepper. Add a pinch more salt, if needed.
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain. Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl. Pour Italian-style dressing over the pasta mixture; toss to coat. Chill salad 20 minutes before serving.
Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.
In a medium bowl, mix the cream cheese, Worcestershire sauce and hot pepper sauce. Spread the mixture on a medium serving platter. Top with cocktail sauce, and layer with shrimp. Cover the shrimp with green onions, tomato and mozzarella cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in grated chocolate and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes. Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste. Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals. Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet. Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.
Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C). Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain. Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet. Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan. Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C). Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top. Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.
Preheat oven to 350 degrees F (175 degrees C). 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. Spread half the macaroni into a 9x13-inch casserole dish; top with half the tomatoes and half the Cheddar cheese. Repeat layering with remaining macaroni, tomatoes, and Cheddar cheese. Pour milk over entire casserole; sprinkle with crushed crackers. Bake in the preheated oven until cheese is melted and crackers are golden, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Season chicken pieces all over with salt and black pepper. Heat 2 tablespoons oil in a large skillet over high heat. Cook chicken in hot oil until browned, 4 to 6 minutes per side. Pour water over chicken into the skillet and remove from heat. Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium heat. Cook and stir onion in hot oil until slightly translucent and softened, about 5 minutes. Add olives, garlic, paprika, capers, cumin, oregano, and cayenne pepper; cook and stir until fragrant, about 1 minute. Stir red bell pepper, green bell pepper, sugar, and kosher salt into the onion mixture; cook and stir until mixture is just combined. Add tomato paste; cook and stir until tomato paste is just toasted, about 1 minute. Pour rice into onion mixture and stir until rice is completely coated in onion mixture. Add chicken broth; stir. Place chicken pieces on top of rice, pressing down lightly until each piece is almost completely immersed in the broth. Pour any accumulated juices from the skillet into the pot. Bring mixture to a simmer and cover the pot with an oven-proof lid. Bake in the preheated oven until chicken no longer pink at the bone and rice is soft, about 30 minutes. An instant-read thermometer inserted into the chicken near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a small saucepan, melt butter over low heat. In a large bowl, combine flour, salt and cheese. Make a well in the center of the flour mixture and add the butter, milk and water; stir gently to combine. Add water in small amounts until dough pulls together. Knead dough on a lightly floured surface until smooth and press out to 3/4 inch thickness. Cut dough into rounds with a floured 1 1/4 inch cookie or biscuit cutter. Place rounds on prepared tray and sprinkle lightly with cayenne pepper. Bake in preheated oven for 10 to 12 minutes. Handle scones gently until complete cool.
In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour. 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. Stir into soup.
In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.
Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
 Watch Now Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.
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Process apples, orange, lemon, and ginger through a juicer; stir in turmeric until evenly incorporated.
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil. Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil. Melt chocolate and butter together in the microwave, stirring occasionally until smooth; set aside to cool. In a large bowl, beat eggs, sugar and vanilla until frothy, stir in the chocolate mixture. Combine the flour and salt ; blend into the batter. Fold in the chocolate chips and toffee pieces. Spread evenly into the prepared pan. Bake for 28 to 32 minutes in the preheated oven, until a toothpick inserted in the middle comes out slightly sticky. Cool before cutting into bars.
Preheat the oven to 350 degrees F (175 degrees C). Combine bison, bread crumbs, eggs, onion, Parmesan cheese, and black pepper in a large bowl. Fold in 1 cup marinara sauce. Pat into an 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce over meatloaf. Bake in the preheated oven until browned, about 1 hour. Let stand before cutting, about 20 minutes.
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool. Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss. Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.
Mix yogurt, sugar, salt, and black pepper together in a bowl. Add spinach and dates; stir to combine. Sprinkle with red pepper flakes.
Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside. Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes. Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.
In a bowl, dissolve the sugar in the warm water, and stir in the yeast. Let stand until the yeast forms a creamy layer, about 5 minutes. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Cut the dough into 6 equal-sized pieces, cover with a cloth, and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets, or line with parchment paper. Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches, about 1/8-inch thick. Keep the other pieces of dough refrigerated. With a pastry cutter or pizza roller, cut the square into 12 smaller squares about 2 inches on a side. Place about 2 teaspoons of fruit filling in the middle of each square, and fold two opposite corners of dough together to meet in the center. Pinch the corners together to partially enclose the filling. Place the filled kolacky on the prepared baking sheets. Bake in the preheated oven until the cookies begin to turn golden brown, 20 to 25 minutes. Let cool on the baking sheets for about 2 minutes before removing them to wire racks to finish cooling. Sprinkle the kolacky with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square. Thoroughly cream together butter and sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray. Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray. Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
Cream butter and sugar, then add sour cream. Stir in the flour, baking soda and salt. . Blend well and chill 2 hours or overnight. Divide dough in half and roll into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package flavored gelatin. Roll up. Chill 1 to 2 hours. Preheat oven to 350 degrees F (180 degrees C). Cut dough into 1/4 to 1/2 inch thick slices. Put on greased cookie sheets and bake for 10 to 12 minutes.