HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside. Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl. Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.
Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring. Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat the oven to 300 degrees F (150 degrees C). Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined. Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out. Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork. Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough. Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes. Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.
Place the game hens in a slow cooker. Sprinkle with red pepper flakes. Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens. Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.
Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.
Preheat oven to 350 degrees F (175 degrees C). Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.
Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod. Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.
Heat olive oil in a large skillet over medium-low heat; cook and stir onion with a pinch of salt in hot oil until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant; about 1 minute. Stir in thyme and cook for about 30 seconds; transfer mixture to a large bowl. Stir sweet potatoes, quinoa, sea salt, and black pepper together with onion mixture until well-combined. Divide mixture into golf-ball size balls and press into patties. Heat coconut oil in a nonstick skillet over medium-high heat. Cook patties in hot oil until browned, about 2 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes. Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish. Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese. Bake in preheated oven until cheese is melted, 20 to 35 minutes.
Combine bok choy and green onions; cover and chill. Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled. Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds. Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside. In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water. In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside. In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.
Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil. Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven. Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese. Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted.
Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it. Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Set for French Bread cycle, or Normal setting.
Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (Zucchini flesh may be saved for another use.) Place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, Italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. Set mixture aside. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. Stir in the tomato mixture and heat until simmering; stir in Parmesan cheese. Place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. Spoon the sausage mixture into the shells, cover the cooker, and cook on High until tender, about 6 hours. Remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. Cover and cook on High until cheese has melted, about 10 more minutes.
In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes. Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a 1-1/2 quart casserole dish, combine mayonnaise, sour cream, soup mix, artichoke hearts, cheese and crab meat. Mix well. Bake uncovered for 30 minutes. Serve immediately.
Combine ground lamb, cooked rice, salt, garam masala, and ground black pepper in a bowl. Transfer mixture to a food processor and pulse until combined, 1 to 2 times. Stir dill into the mixture. Shape mixture into 10 meatballs about 2 inches in diameter. Beat egg in a small bowl. Pour flour onto a shallow dish. Dip meatballs in the beaten egg; dredge in flour. Heat oil in a large skillet. Cook meatballs until golden on all sides, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids. Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway. Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed. Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer. Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl. Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more. Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado. Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet. Bake in the preheated oven until cheese is melted, 5 to 7 minutes. Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.
Mix garlic, grated onion, grated ginger, toasted sesame oil, brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and chile flakes. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate 1 to 2 hours. Season meat with salt and a drizzle of vegetable oil. Toss. Brush a cast iron skillet with a little vegetable oil and place over high heat. When skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast. Cook on Low for 7 to 8 hours.
Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander. Soften ricotta cheese in a large bowl using a fork until creamy. Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well. Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size. Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles. Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner. Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes. Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks. Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
Stir the shrimp, mango, and green onion together in a bowl; set aside. Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese. Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.
Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet. Bake in preheated oven for 1 hour.
Cook pasta according to package directions. Drain. Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together. Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.
Lightly spray the slow cooker with cooking spray. Mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat. Stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. Pour cake mix over berry mixture and drizzle with melted butter. Cook in the slow cooker set to High until bubbling, 3 to 3 1/2 hours.
Remove the white portion of each ramp, reserving for another use. Roughly chop the green portions and place in a pint jar; cover with olive oil and place the lid on tightly. Shake jar and refrigerate for at least 1 week. Place oil and ramps in the blender and blend until pureed. For a more refined finish, strain oil through a cheesecloth.
Place the banana, strawberries, almonds, and water into a blender. Blend to mix, then add the ice cubes and puree until smooth. Add the protein powder, and continue mixing until evenly incorporated, about 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil in a large saucepan. Remove from heat; pour in mashed potato mix. Stir thoroughly with a fork to moisten all potatoes. Heat oil in a large skillet over medium-high heat. Cook and stir onion and carrots until onion is translucent and carrots are tender, about 5 minutes. Stir in diced tomatoes, tomato paste, garlic, basil, oregano, salt, and pepper. Add kidney beans, peas, green beans, corn niblets, and mushrooms; stir until heated through, about 5 minutes. Pour tomato-bean mixture into a 9x13-inch casserole dish. Sprinkle Cheddar cheese evenly on top. Spread mashed potatoes carefully over cheese until completely covered. Bake in the preheated oven until bubbling on the sides, about 30 minutes. Sprinkle French-fried onions on top. Continue baking until top is golden brown, about 10 minutes more.
Preheat oven to 375 degrees F (190 degrees C). In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth. Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat. Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract. Pour into a 9x13-inch baking dish; set aside. In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt. Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together. Sprinkle the crust over the berries, and drizzle with melted butter. Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes. Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.