HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely. Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes. Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.
Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth. Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition. Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.
Remove silk from the top of the ears of corn and trim so that there is an even layer of husk around the ears. Tie the husk in 1 or 2 places. Soak in a large bowl of water for 2 to 3 hours. Preheat grill for medium heat and lightly oil the grate. Cook corn in the husk, turning every 10 minutes, until husks look blackened, 15 to 20 minutes. Cool corn until easily handled, about 5 minutes. Pull off husks and any remaining husks. Cut kernels from the ears of corn and place in a bowl. Scrape any pulp remaining on the cobs into a blender. Add shallot, liquid egg substitute, 3 tablespoons half-and-half, cornmeal, flour, salt, baking powder, and cayenne pepper; blend until smooth. Thin batter with remaining 1 tablespoon half-and-half if needed. Preheat oven to 200 degrees F (95 degrees C). Heat oil in a large nonstick skillet over medium-high heat until shimmering. Drop 6 tablespoonfuls of batter into the hot oil; cook until golden brown, about 3 minutes per side. Transfer fritters to an ovenproof plate lined with paper towels and keep warm in the oven. Repeat with remaining batter.
Put water into a large pot; add brown sugar, pork seasoning, garlic powder, onion powder, and curing salt. Bring the mixture to a boil, reduce heat to low, and cook and stir until the seasonings are completely dissolved, 20 to 30 minutes. Cool brine completely before adding meat.
Combine cream cheese and jam together in a microwave-safe bowl; cook in the microwave on medium power until softened, about 30 seconds. Stir well. Whisk milk, egg, vanilla extract, and cinnamon together in a bowl until frothy. Dip bread slices into egg mixture until evenly coated on each side. Heat non-stick skillet over medium heat until water drops "skitter" across its surface; add coated bread slices in single layer. Cook, turning frequently to avoid burning, until golden but not yet brown, 2 to 3 minutes per side. Spoon cream cheese mixture onto 1 slice; cover with second slice. Continue to cook until brown, 1 to 2 minutes more per side.
In a highball glass, stir together the confectioners' sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.
Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper. Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done. Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
Combine chicken, honey, soy sauce, rice vinegar, sambal oelek, ginger, and sesame oil in a large resealable plastic bag. Seal and place in the refrigerator to marinate, about 2 1/2 hours. Bring water to a boil in a small saucepan. Stir in rice. Reduce heat and simmer, covered, until rice is tender, about 15 minutes. Sprinkle sesame seeds over the surface of the rice. Continue cooking until water is completely absorbed, about 5 minutes more. Fluff rice with a fork to fully incorporate sesame seeds. Heat vegetable oil in a large skillet or wok over high heat. Cook and stir onion until browned, 5 to 10 minutes. Add chicken mixture, including marinade, and garlic; saute until chicken is no longer pink in the center and sauce coats chicken pieces, 5 to 8 minutes. Stir mangoes and cashews into the skillet until just warmed through, about 2 minutes. Serve over rice. Garnish with black pepper.
Into large bowl, measure cereal; set aside. In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.
Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste. Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.
Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet. Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes. Transfer ham steak to a platter and cover with sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, beat the eggs, evaporated milk, oil and vanilla until well blended. Mix in the sugar and baking powder. Stir in the flour 1 cup at a time until the dough becomes too stiff to stir. Turn out onto a clean surface and knead in as much of the remaining flour as possible. Dough should be smooth and not sticky. Keep the dough covered with a towel while pinching off tablespoon sized pieces of dough and rolling them into small ropes 6 inches long and 1/4 inch in diameter. Tie ropes into loose knots and place them 2 inches apart onto the prepared cookie sheets. The cookies will almost triple in size while baking. Bake for 10 to 12 minutes in the preheated oven, until light brown on the bottom. Remove from cookie sheets to cool on wire racks. When cool, glaze with a mixture of confectioners' sugar and water, if desired.
Cover noodles with cold water; set aside to soak, about 30 minutes. Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat. Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls. Top noodles with shredded chicken and ladle in broth.
Combine kale, bell peppers, carrots and 3/4 cup peanuts in a large bowl. Place remaining ingredients in Oster(R) Versa(R) Performance Blender; add remaining peanuts. Blend on HIGH for 1-1/2 to 2 minutes or until combined. (Do not grind peanuts completely.) Pour desired amount of dressing over kale mixture and toss to coat. Serve salad immediately or refrigerate, covered, up to 1 day before serving.
In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.
Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside. Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste. Meanwhile, preheat your oven's broiler. Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.
Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top. Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.
Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tin or line with paper liners. Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl. Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries. Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; batter should be very porous. Pour batter into muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Cook and stir SPAM(R) Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain. Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper. Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat. Stir peanut sauce and SPAM(R) Classic into noodles until noodles and SPAM(R) Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.
Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan. Soak chia seeds in warm water in a bowl for 5 minutes; drain. Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth. Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Toss apples and lemon juice together in a bowl. Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples. Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour. Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.
Preheat oven to 425 degrees F (220 degrees C). Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet. Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout. Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely. Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.
Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk. Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
In a large bowl, combine the ketchup, brown sugar and mustard and mix well. Remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. To the mixture in the bowl, add the Worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well. Stir in the wheat cereal squares and let stand for 5 minutes. Then break up the cereal squares and add the ground beef, mixing well. Shape the mixture into the mini loaf pans you've decided to use. Bake at 350 degrees F (175 degrees C) for 65 minutes. Brush on reserved ketchup mixture and bake for 15 more minutes.
Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine, and simmer until the liquid has nearly evaporated. Whisk together eggs, sour cream, red pepper flakes, and salt until smooth; stir in cheese. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in custard and spread evenly. Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.
Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat. Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.
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. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Transfer potatoes to a large bowl and mash with cream cheese and sour cream until thoroughly combined; slowly mash in chicken broth, followed by garlic powder and salt. Beat potatoes with an electric mixer on high speed until whipped, about 2 minutes. Transfer potatoes to a slow cooker. Set slow cooker to Low and cook for 3 hours. Stir melted butter into potatoes just before serving.
Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside. Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside. Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with the sugar, vanilla extract, and 2 cups of the water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.
Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil. Stir the rice and spinach in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese. Serve with additional cheese.
Bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low; cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium. Stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables; bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes; stir often. Season with salt, black pepper, and seafood seasoning.
Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.
Mix coffee and sugar. Add boiling water and stir until dissolved. Cool. Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles. Close bottles tightly and keep in a cool dark place for one month.
Heat a large saucepan over medium-high heat; add ground duck. Cook and stir until no longer pink, 5 to 7 minutes. Drain and discard fat. Stir chicken broth, crushed tomatoes, spaghetti, heavy cream, and red pepper flakes into the duck. Reduce heat to medium. Cook, stirring frequently, until pasta is tender and sauce is thick and creamy, 15 to 20 minutes.
Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin together in a large bowl. Nestle chicken thighs into the yogurt mixture and turn to coat. Cover with plastic wrap and marinate in the refrigerator, 1 hour to overnight. Combine water, rice, and salt in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Heat oven to 250 degrees F (120 degrees C). Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve. Melt butter in the Instant Pot(R) on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about 7 minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about 10 minutes. Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Transfer chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about 10 minutes. Stir in coconut milk; cook until heated through, about 1 minute. Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.
Crush capers in a small bowl with the back of a spoon. Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat. Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Preheat oven to 400 degrees F (200 degrees C). Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes. Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes. Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.