HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble, and return to the pot. Reduce the heat to medium, and add the onion, green pepper, red pepper, celery. and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add the crawfish, and cook until the liquid evaporates, and the crawfish begin to brown. Remove the contents of the pot, and set aside. Pour the chicken broth into the pot, and add the potatoes. If the chicken broth does not cover the potatoes, add enough water to compensate. Bring to a boil, and cook for 8 to 10 minutes, or until the potatoes are soft. Add the carrots, and cook for about 8 more minutes. Reduce the heat to low, and return the vegetables and crawfish to the pot. Stir in the half-and-half, and heat through. Do not boil. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.
Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.
Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes. If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Pour tequila and coffee-flavored liqueur into a shaker filled with ice; cover and shake until chilled. Strain drink into a martini glass. Garnish with a maraschino cherry.
Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes. Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.
Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes. Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
Bring a large pot of lightly salted water to a boil. Cook spiral pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain. Fry bacon in a skillet over medium heat until crisp, 5 to 10 minutes. Drain bacon on paper towels and crumble. Reserve about 2 tablespoons of bacon grease. Wilt spinach in the skillet with reserved bacon grease over medium heat, 2 to 3 minutes. Toss cooked pasta with 1/3 cup Italian-style dressing in a large bowl; stir bacon, spinach, and green onions into coated pasta. Stir creamy Italian-style dressing, tomatoes, and olives into pasta mixture. Chill in refrigerator for at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes. Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky. Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. In a large bowl beat eggs until frothy. Add sugar and oil. Beat to blend. Stir in milk, vanilla, and carrot. In another bowl, combine flour, baking powder, soda, cinnamon, salt, coconut, cherries, raisins, and walnuts. Mix well to combine evenly. Pour all at once over batter. Stir to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour until it tests done. Cool 10 minutes. Remove from pan. Cool and wrap.
Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet. Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Wash chicken wings well and dry with paper towels. Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes. Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning. Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place less than a drop of Monin Raspberry Syrup in the bottom of a Martini glass. Add Stoli Razberi, Triple Sec, white cranberry juice, and a squeeze of lime into an ice-filled shaker and shake vigorously. Strain and pour mixture into martini glass. Garnish with 3 raspberries.
Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Generously spray a 9-inch springform pan with cooking spray, and line pan with parchment paper. In a large mixing bowl, beat the egg yolks, honey, vanilla extract, baking soda, and salt together until thoroughly mixed; gently stir in the graham cracker crumbs. In a separate glass or metal bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gently fold the whipped egg whites into the crumb mixture until just combined; do not overmix. Spread the batter into the prepared springform pan. Bake in the preheated oven until the cake is golden brown, about 30 minutes. Allow to cool in pan for 10 minutes before running a knife around the edge of the cake to loosen sides. Release the springform pan, and gently remove cake from the bottom; cool completely on a wire rack. In a saucepan, combine cardamom pods, clove, sugar, and Zinfandel wine over medium heat, and bring to a boil; reduce heat to a simmer, and cook until thickened, about 3 minutes; mix in the lemon juice. Place strawberries into a bowl, and pour the hot Zinfandel syrup over the berries; chill 2 to 3 hours to blend flavors. Freeze a metal mixing bowl and beaters from an electric mixer until ice cold, about 15 minutes. Pour the cold cream into the mixing bowl, and place the cold beaters into the mixer. Beat the cream with the electric mixer set on High just until the cream forms stiff peaks, about 1 minute. Discard the cardamom pods and clove from the strawberries, and top the cake with the strawberries and syrup. Serve with whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan. Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside. Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated. Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for low heat and lightly oil grate. Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes. Grill chicken for about 1 1/2 hours. Brush with the marinade every 15 minutes. Chicken is done when juices run clear.
Combine garbanzo beans, lemon juice, olive oil, tahini, red pepper, salt, and garlic in a food processor; blend until smooth. Stir in reserved liquid to desired texture.
Boil milk and sugar in a medium saucepan for three minutes over medium-high heat. Immediately stir in the marshmallow creme and peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares and serving.
Mix water, sugar, and yeast together in a bowl. Let stand until yeast is foamy, 5 to 10 minutes. Place flour, oil, and salt in a food processor; mix briefly. Add yeast mixture. Mix until a ball forms. Transfer to a bowl. Cover and let rise until doubled, about 1 hour. Punch dough gently to deflate. Roll out to form a pizza crust.
Peel avocados and remove the pits. Cut flesh into chunks. Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth. Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.
Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes. Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.
Place the potatoes, carrots, and garlic into a large pot and cover with water. Season with salt, black pepper, paprika, onion powder, thyme, basil, oregano, and marjoram. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the potatoes to the pot, and mash until smooth. Fold in the butter, Cheddar cheese, Worcestershire sauce, barbeque sauce, and popcorn chicken until the cheese has melted. Stir in the hot milk until absorbed and serve.
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Preheat oven to 375 degrees F (190 degrees C). Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl. In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes. Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.
Place the meat in a large stock pot, and cook over medium-high heat until evenly brown. Drain the meat, except for about 2 tablespoons of the juices. Dissolve the bouillon cubes in 3 cups of hot water, and add to the stock pot with the meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups of water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper, and serve.
Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight. Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges. Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle. Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.
Mix the whipping cream and Maille(R) Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir. Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix. Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.
Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes. Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes. Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker. Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.
Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible. Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick. Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.
Combine sour cream and soup mix in a bowl, stir thoroughly and then refrigerate for 20 minutes. Remove from the refrigerator, top with chopped chives and serve with your favorite flavor of Pretzel Crisps(R).
Preheat oven to 375 degrees F (190 degrees C). Spray into an 8x8-inch casserole dish with cooking spray. Place turnips into a large pot and cover with chicken stock; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes; drain. Transfer turnips to a bowl and mash with a potato masher or fork. Melt 3 tablespoons butter in a frying pan over medium-low heat; cook and stir bread crumbs in the melted butter until butter is absorbed, 2 to 3 minutes. Remove from heat. Stir 2 tablespoons butter, egg yolks, brown sugar, baking powder, salt, black pepper, and mace into mashed turnips. Beat egg whites in a metal or glass bowl using an electric mixer until fluffy; fold into turnip mixture. Pour turnip mixture into the prepared casserole dish; sprinkle with bread crumb mixture. Bake in the preheated oven until souffle is puffed up and set in the middle, about 25 minutes. Serve immediately.
In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve. With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended. In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking. In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.
In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until fluffy. Beat in egg and vanilla extract. Combine flour, oatmeal, baking soda, cinnamon, and pumpkin pie spice in another bowl; stir into butter mixture alternating with canned pumpkin. Mix chocolate chips and pecans into the dough. Drop dough by tablespoonfuls onto the prepared baking sheets. Cut caramel apple circles into small, thumbprint-sized pieces and push 1 onto the top of each cookie. Bake in the preheated oven until lightly browned, 12 to 13 minutes.
Preheat oven to 350 degrees F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in large bowl until well blended. Stir in chicken. Place tostada bowls on foil-lined baking sheet. Spoon dip evenly into the 2 tostada bowls. Top each bowl with remaining 1/4 cup shredded cheese. Bake 25 minutes or until heated through. Serve with desired toppings and tortilla chips.
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook and stir until golden, about 1 minute. Stir in basil and oregano; cook until fragrant, about 1 minute. Stir in tomato sauce. Simmer sauce until flavors combine, about 20 minutes. Combine spinach and 2 tablespoons water in a large skillet over medium heat. Cover and cook until spinach is wilted, 3 to 5 minutes. Drain and cool until easily handled, about 5 minutes. Gather spinach into a ball and squeeze out excess water. Chop coarsely. Combine chopped spinach, ricotta, and 1/2 cup Parmesan cheese in a bowl. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven. Bring 6 cups water to a boil; add salt. Pour in polenta in a steady stream, whisking constantly. Reduce heat to low. Whisk until polenta thickens, about 5 minutes. Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Spread half the polenta evenly in the bottom of the baking dish. Layer half of the spinach mixture, roasted vegetables, and sauce on top. Top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce. Top with remaining mozzarella cheese and Parmesan cheese. Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes. Let cool before cutting so layers hold, at least 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x9-inch baking pan; melt in the preheating oven. Mix flour, sugar, and milk together in bowl until smooth. Open peaches and add almond extract to the peaches and juice. Pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. Sprinkle with cinnamon. Bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.
Blend yogurt, milk, strawberries, oats, flax, and vanilla extract in a blender until smooth, about 30 seconds.