HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes. Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone. Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper. Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.
Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks. Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes. Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. In a large bowl, sift together the flour, baking powder and salt. In a separate bowl, cream together sugar and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin pans. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract. Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry. Stir enough milk into butter mixture to achieve desired consistency for icing. Fold half the coconut into the icing; spread icing over cake. Sprinkle remaining coconut and pecans over icing.
Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely. Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper. Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm. Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk. Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.
Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or chilled.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each. Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet. Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.
Heat oven to 350 degrees F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain. Place half of the Simply Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat. Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat. Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute. Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes. Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans. Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.
Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Preheat the oven to 350 degrees F (175 degrees C). Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well. Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total. Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.
To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill. To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper. Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper. Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Place 3 ice cubes in each cocktail glass. Divide red wine and ginger ale between the glasses. Squeeze juice from 1 lime wedge into each glass; add rind. Add second lime wedge. Stir and serve.
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, stir together the peanut butter, water and eggs until smooth and well blended. Stir in the cake mix. Use your hands if necessary to blend thoroughly. Roll into walnut sized balls or drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Press each cookie down using a floured fork. Bake for 8 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly. Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce. Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.
Fill a cocktail shaker with ice. Pour coconut-flavored rum, vodka, cranberry juice, and orange juice over ice; cover and shake. Strain drink into a glass.
Place the oil, ketchup, onion, lemon juice, mustard, hot pepper sauce and Worcestershire sauce in a medium saucepan over low heat. Mix well and allow to simmer for 30 minutes.
Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice. Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly. Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste. Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes. Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes. Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan. Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Pour the beer into a pint glass. Slowly add the lemonade; stir gently.
Preheat oven to 375 degrees F (190 degrees C). Mix dark brown sugar and pepper together in a shallow bowl. Coat both sides of luncheon meat slices with brown sugar mixture; arrange in a single layer on a nonstick baking sheet. Bake in the preheated oven, turning halfway, until golden brown, about 15 minutes. Allow to cool slightly before serving.
Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve. Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes. Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.
Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain. Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans. Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes. Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf. Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.
Bring the quinoa, vegetable broth, and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey, and curry powder in a mixing bowl. Stir in the cooked quinoa, red onion, and raisins; season to taste with sea salt. Cover, and chill in the refrigerator several hours until cold. Stir in half of the toasted almonds immediately before serving. Sprinkle the remaining almonds over top to serve.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Heat the oil in a skillet over medium heat, and cook the chicken strips 10 minutes, or until browned and juices run clear. In a saucepan over medium-low heat, mix the black beans, diced tomatoes, green beans, Creole seasoning, and chili powder. Cook, stirring occasionally, until heated through. Mix the chicken into the bean and tomato mixture, and continue cooking 5 minutes. Serve over the rice.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the cake mix and lime flavored gelatin. combine the eggs, oil and orange juice in a blender and blend for at least 5 minutes. Gradually add the blended ingredients to the dry mixture. beat for 5 minutes using an electric mixer. Pour into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. When the cake comes out of the oven, prick holes all over it using a fork. To make the glaze, combine the lime juice and confectioners sugar in a small bowl. beat until smooth. Pour over the hot cake, this will soak into the cake.
Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes. Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.
Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight. Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl. Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.
Preheat oven to 375 degrees F (175 degrees C). Blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. Gently stir in pineapple, pour into pie crust. Sprinkle pecans over cream cheese mixture. Blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. Pour over pecan layer. Place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.
Bring water to a boil in a large saucepan; crumble pork into the boiling water. Reduce heat and simmer until pork is no longer pink, 10 to 15 minutes. Drain water into a large bowl and transfer pork to a separate bowl; refrigerate pork. Refrigerate broth until fat separates from water, at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Place pork in a large skillet; add onions and salt. Cook and stir pork mixture over medium heat until onion is soft and translucent, 10 to 15 minutes. Skim and discard the fat from the broth. Pour the remaining broth over the pork-onion mixture; stir in bread crumbs and allspice until well mixed. Add more bread crumbs if mixture is runny. Remove skillet from heat. Press 5 pie crusts into five 9-inch pie dishes. Divide ground pork mixture among the 5 prepared pie crusts. Place 1 pie crust over each pie, crimping edges together to seal. Cut slits into the top crust of each pie for ventilation. Bake in the preheated oven until pies are golden brown, about 1 hour.
Preheat an oven broiler. Grease a 9x13 inch baking dish. Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese. Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm. Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
In a blender, combine ice, pineapple juice, rum, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.
In a large pot, brown the meat, and then add the onion and garlic. Cook until the onion is soft. Pour in the tomatoes and water. Add the potatoes. Cook for 45 minutes. Add hot sauce, and cook for an additional 10 minutes. Before serving stir in chopped fresh parsley or dried parsley.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat. Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.
Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes. Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes. Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
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. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments
Brown turkey in large soup kettle, break into crumbles. Add remaining ingredients and simmer for 1 hour. Add water if desired for a thinner chili or add more tomato juice for a thicker consistency. Top with shredded cheese and serve with a Red Gold smile.