HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes. Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes. Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Bake the cake according to the directions on the box. Use two 8 or 9 inch pans. When the cakes are done, turn them out of the pans. Let them cool for about forty minutes. When the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer. Melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. Stir together ever thirty seconds or so to keep the sauce smooth. Melt the caramels in the microwave with a tablespoon or two of milk. Stir every twenty seconds or so. Place 1 layer of cake on serving dish. Pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. It is okay if the frosting drips over the edges. Pour enough of the caramel sauce over the bottom layer to cover it liberally. Sprinkle about half of the nuts and remaining marshmallows over the caramel. Go easy on the marshmallows though, or the top won't sit well on the cake. Place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. Let it drip over the edges and cover the sides of the cake as well. Some of the frosting will pool at the bottom and that's fine. Now sprinkle remaining nuts and marshmallows over the top. Try to get them to stick to the sides as well. I use a lot of nuts and marshmallows on top. Finally, drizzle caramel sauce over the top of the cake.
If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.
Combine grated carrots, celery, onion, and ginger into a large bowl. Stir in sake, soy sauce, mirin, vinegar, orange juice, vegetable oil, lemon juice, sugar, and sesame oil until well combined. Let sit for 1 hour. Refrigerate dressing until flavors combine, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers. Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers. Stir together the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully remove the parchment paper from the cake layer. Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.
In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease. For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work. In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.
Line a baking pan with wax paper or foil. In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish. Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust. Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.
Pour coffee into a large mug; stir in the molasses and half-and-half cream until smooth.
Place the baking chocolate, butter, and corn syrup in a saucepan, and cook and stir over low heat for about 5 minutes, until the chocolate and butter have melted and the mixture is smooth. Remove from the heat, and let cool. Preheat oven to 350 degrees F (175 degrees C). Pour the beaten eggs into the cooled chocolate mixture, stir in the walnuts, and mix well. Pour the chocolate filling into the prepared graham cracker crust. Bake in the preheated oven until the pie filling is cooked and set, about 30 minutes,. Let cool to room temperature, about 1 hour, before serving.
Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup. Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.
Place the chocolate in a glass or plastic bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. Stir until smooth. Line a baking sheet with aluminum foil. Stuff each date with a pecan half and place onto the baking sheet. Drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. Place into freezer, and freeze for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. Stir chicken and mixed vegetables through the soup mixture. Sprinkle Cheddar cheese over the mixture. Stir corn flakes, butter, and parsley together in a bowl; sprinkle over the top of the casserole. Cover dish with aluminum foil. Bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.
Place potatoes and water in a medium saucepan. Bring to a boil. Boil until the potatoes are tender. Drain, reserving 1/2 cup water, and mash. Let cool to room temperature. Place mashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter, egg, flour and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Pat dough onto a greased 11x13 inch baking sheet. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Combine the dark brown sugar, cinnamon, and chilled butter in a food processor and pulse until butter is the size of coarse crumbs. Poke several medium holes in the dough and fill with brown sugar and butter. Sprinkle the dough with a few drops of evaporated milk. Bake in the preheated oven until the cake's edges are golden brown, 20 to 25 minutes.
In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes. Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.
Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds. Freeze until firm, 14 to 24 hours.
In a blender combine pineapple juice, bananas yogurt, strawberries, wheat germ and vanilla extract. Blend until smooth.
Cook Green Giant(R) Garlic & Herb Mashed Cauliflower according to package directions. Heat olive oil in large nonstick skillet over medium heat and cook spinach 5 minutes, stirring occasionally, or until wilted. Combine Green Giant(R) Garlic & Herb Mashed Cauliflower, spinach, mozzarella and Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Cream together the sugar, shortening and the egg. Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well. Drop on greased cookie sheet and bake for 15 minutes. To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
Heat 2 teaspoons olive oil in a small saucepan over medium heat. Add onion; cook and stir until slightly translucent, about 3 minutes. Add mushrooms; cook until slightly tender, about 3 minutes. Stir in sazon seasoning. Reduce heat to low and and simmer until flavors combine, about 3 minutes. Stir ground beef into the saucepan; cook over medium heat, stirring frequently, until crumbly and no longer pink, about 5 minutes. Add tomato puree; reduce heat, cover, and simmer sauce, about 10 minutes. Slice sweet potato into noodles using the thin julienne blade on a mandoline. Fill a pot with water; add 1 teaspoon olive oil and a pinch of salt. Bring to a gentle boil. Add sweet potato noodles and cook, 1 to 2 minutes. Remove from water and drain. Transfer sweet potato noodles to serving plates. Sprinkle feta cheese on top. Cover with sauce. Season with salt and black pepper.
Add Quaker(R) Oats to a container of your choice and pour in milk. Alternate between layers of yogurt, almond butter, and banana. Top with dark chocolate, chia seeds, and honey. Refrigerate overnight and enjoy in the morning! Top with additional dark chocolate, sliced almonds, and maple syrup if desired.
Preheat oven to 400 degrees F (200 degrees C). Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell. In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.
Combine water, oats, almond milk, brown sugar, cinnamon, nutmeg, ginger, and cloves 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 10 minutes. Allow 10 to 15 minutes for pressure to build. Let pressure release naturally for 10 minutes. Finish releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir with a silicone spatula until oats are combined and thick.
Squeeze lime juice from limes into a pitcher. Add 5 of the lime halves into the lime juice. Stir club soda, sugar, and salt into lime juice until sugar dissolves. Fill the rest of the pitcher with water and stir again.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute. Drizzle with remaining 1 tablespoon olive oil, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the potatoes, rosemary, oil, salt and pepper. Toss well to coat. Spread evenly onto cookie sheet and bake in preheated oven for 30 minutes.
Combine ham, beef, egg, milk, bread crumbs, salt, and pepper. Form into loaf. Place in a casserole dish. Combine brown sugar, water, mustard, and vinegar in a small saucepan over medium high heat. Bring to boil, and boil for 10 minutes. Pour over loaf. Bake at 350 degrees F (175 degrees C) until done, about 1 hour, basting occasionally.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray. Season chicken breasts generously with salt and pepper. Wrap each chicken breast with 2 slices of capicola; secure with toothpicks. Transfer to the prepared baking sheet. Bake in the preheated oven until capicola browns and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes.
Stir the flour and baking powder together in a bowl; set aside. In a second large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in 3 eggs, one at a time, and stir in the vanilla. Gradually beat in the flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface, roll out each ball to fit two 10 inch pie plates. Line the pie plates with the crust, and refrigerate until needed. Bring the water to a boil in a saucepan, and stir in the rice. Reduce the heat to medium-low, cover, and cook for 20 minutes. Stir in the milk. Continue cooking, stirring frequently, until the mixture thickens. Set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Meanwhile, beat the ricotta cheese, 1 1/2 cups sugar, lemon juice, lemon zest, and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells. Bake pies in preheated oven until the filling is set and tops are golden brown, about 90 minutes. Cool on racks.
Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry. Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt. Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish. Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture. Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes. Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts. Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely. Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
 Watch Now Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Heat oven to 400 degrees F. Line cookie sheet with foil. In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes. Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve. Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.
Preheat oven to 325 degrees F (165 degrees C). To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired. In a greased 8x8 inch baking dish, pour brownie mix. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean. To make Raspberry Coulis: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium. In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool. Pool coulis on a dessert plate and place brownie portion on top of coulis; serve.
Place apple in a glass jar with a tight-fitting lid. Add apple cider vinegar, sugar, and grated ginger; stir well. Close tightly. Let sit in the refrigerator, 4 to 5 days. Strain syrupy liquid into a clean bottle, discarding apple scraps. Close tightly and chill.
Place lamb meat into a large nonmetallic bowl. Grind the coriander seed in a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chile pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every couple of hours. Preheat grill for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange. Place saucepan with marinade on the grill, and bring to the boil. Continue boiling until reduced to a sticky but fluid sauce. Once the marinade has come to the boil, place the skewers on the grill. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh cilantro.
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, mix together 1 cup flour and 1 tablespoon white sugar. Stir in melted butter. Spread thinly over the bottom of a 9x13 inch pan. Bake for 20 minutes in the preheated oven, or until firm. In a medium bowl, stir together the brown sugar , 2 tablespoons flour, and baking powder. Mix in the eggs and 1 teaspoon vanilla until well blended. Stir in the walnuts, coconut and maraschino cherries. Pour the mixture over the prepared crust. Bake for 20 to 25 minutes in the preheated oven, until the top is light brown. Cool completely before frosting. To make the frosting, mix together 3 tablespoons butter and confectioners' sugar. Beat in water, milk, almond extract and vanilla extract until smooth. Spread over cooled bars. Let stand until firm, then slice into squares.
Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes. Wash glutinous rice and jasmine rice in a bowl; rinse with water. Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat. Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole. Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture. Bake at 350 degrees F for 30 minutes or until hot.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more. Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.