HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes. Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.
Fill a tall glass with crushed ice and pour in Southern Comfort liqueur. fill with Dr. Pepper (TM) to taste.
Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.
Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce. Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.
In a large skillet over medium heat, heat olive oil. Saute garlic, but do not allow to brown. Stir in tomatoes and half the basil. Reduce heat and simmer 45 minutes. Stir in remaining basil. Remove the rind from the Brie and place in the pan. Allow the cheese to melt without stirring, then stir to combine and remove from heat. Serve sauce immediately.
Grease a 9x9-inch pan. Melt brown sugar, butter, chocolate, and egg in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir graham cracker crumbs and walnuts into chocolate mixture; press evenly into the bottom of the prepared pan. Stir together shredded coconut and condensed milk in a bowl; spread evenly over chocolate layer. Spread frosting over coconut mixture. Refrigerate until ready to serve.
Heat olive oil in a medium frying pan over low heat. Add tomato, onion, green onions, and garlic. Reserve 2 tablespoons basil and add the rest to the frying pan. Cook for 5 minutes. While vegetables cook, melt butter in a saucepan. Add flour and whisk for 2 minutes. Add 1 cup cream and continue to whisk for 1 to 2 minutes. Add salt and pepper. Add remaining cream and stir. Add granulated garlic, thyme, and a squeeze of lemon juice to the sauce. Taste sauce and adjust seasonings if needed. Add cooked vegetables to the sauce, mix well, and simmer over low heat while pasta boils. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Mix Parmesan cheese and reserved basil together in a bowl. Serve the pasta in a large plate or bowl. Ladle cream sauce over. Top with Parmesan-basil mixture and another squeeze of lemon juice.
In a large bowl, dissolve the gelatin in boiling water. Drain the liquid from the blueberry and pineapple cans into a measuring cup and add enough water to make 1 cup of liquid. Stir the juice mixture, blueberries and crushed pineapple into the gelatin and pour into a 2 quart mold. Refrigerate until firm. Mix together softened cream cheese, sugar, sour cream and vanilla and spread over the congealed gelatin mixture. Sprinkle cream cheese layer with chopped pecans. Chill for approximately 30 more minutes, invert and serve.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese. Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.
Preheat oven to 350 degrees F (175 degrees C). Oil a 9x5-inch loaf pan. Place the onion and carrots into a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside. In a large bowl, beat the eggs, and stir in bread crumbs, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crumbs, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. In a bowl, mix the tomato soup, balsamic vinegar, and Dijon mustard together, and spread the mixture over the meat loaf. Bake until the loaf is no longer pink in the center and an instant-read meat thermometer reads at least 160 degrees F (70 degrees C), about 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Preheat the oven to 350 degrees F (175 degrees C). Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside. In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim. Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish or two 9x5-inch loaf pans with shortening. Whisk cake flour, pudding mix, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl. Beat pumpkin, white sugar, butter, egg, and vanilla extract together in a separate bowl using an electric mixer until smooth. Slowly spoon flour mixture into pumpkin mixture and mix until batter is smooth; stir in walnuts and chocolate chips. Spoon batter into the prepared dish and sprinkle raw sugar over batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning. Bake in preheated oven for 20 minutes. Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.
Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Preheat the oven to 400 degrees F (200 degrees C). Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes. To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place. Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling. Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat. Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell. Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.
Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente. Rinse under cold water until cool. In a large bowl, gently mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. In a separate bowl, mix the mayonnaise, sour cream, lemon zest, mustard, and lemon juice. Stir the dressing mixture into the pasta salad to evenly coat. Season with salt and pepper, and chill until ready to serve.
Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs. Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom. Bake in the preheated oven until tender and juicy, about 45 minutes.
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled. Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender. In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium skillet, and cook until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces. Heat the remaining oil in a large, heavy skillet over medium heat. Stir in the celery, mushrooms, and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and snow peas. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes. Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat. Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes. Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.
Preheat oven to 400 degrees F (200 degrees C). Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.
Place the kielbasa into a slow cooker. Add the grape jelly and barbeque sauce. Cook on Medium until hot, about 2 hours.
In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper. Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside. Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them. For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool. In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together. Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool. Slice cooled potatoes and layer in a large bowl or dish. In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours. Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.
Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well. Add chicken stock and bring to a boil. Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt. Let rest for 20 minutes before serving. Serve drizzled with olive oil and shredded cheese on top.
Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated. Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands. Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread. Drop dough onto a baking sheet using 2 spoons. Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.
Place potatoes and celery root 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 and coarsely mash with a potato masher. Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
Combine gin and grapefruit juice in a highball glass. Add ice and stir well.
Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides. Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-inch pizza pan. To Make Crust: In a large bowl, mix together flour, butter and sugar; dough should be dry. Spread into pizza pan. Bake in preheated oven for 10 minutes, or until brown. Allow to cool completely. To Make Filling: In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped topping. Spread into cooled crust. Top with fruit.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mash bananas in a bowl. Mix in applesauce, egg, sugar, and vanilla extract. Mix einkorn flour, oats, blueberries, coconut, cinnamon, baking powder, salt, and baking soda together in another bowl. Add to banana mixture and stir until just combined. Spoon batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.