HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside. Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot. Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper. Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated. Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan. Place huckleberries and lemon juice in a bowl. Combine sugar, cornstarch, and 1 teaspoon cinnamon in a small dish; mix until well combined. Pour over the huckleberries; toss until completely coated. Pour into the prepared pan. Combine brown sugar, flour, oats, nutmeg, and 1 1/2 teaspoons cinnamon in a bowl; toss together until completely mixed. Add butter; stir until mixture begins to form clumps. Spread over the huckleberries. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool 15 minutes before serving.
Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes. Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat. Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Beat the milk, sugar, salt, eggs, and vanilla together in a bowl; pour into a baking dish. Sprinkle the cereal over the mixture and dot with the butter pieces. Gently set the baking dish into a larger baking dish. Pour enough hot water into the larger dish to reach at least 1 inch up the side of the dish with the custard. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle the nutmeg over the dish to serve.
Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference. Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot. Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.
Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more. While mixture simmers, combine cornbread mix with milk and egg in a bowl. Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust. Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.
Whisk yogurt, mustard, garlic, cumin, and black pepper together in a bowl. Slowly pour olive oil into mixture while continually whisking until dressing is smooth.
Mix ground beef, egg, rice, bread crumbs, and onion powder together in a large bowl. Pack the ground beef mixture into the green bell peppers, eliminating all air pockets. Form the remaining beef mixture into large balls. Combine water, tomato sauce, tomato paste, salt, black pepper, and garlic powder in a Dutch oven; bring to a boil. Carefully lower peppers and meatballs into the sauce with a slotted spoon. Bring back to a boil; reduce heat and simmer, partially covered, until beef is cooked through and rice is tender, about 1 hour. Mix sour cream and flour together in a small bowl. Slowly stir in some of the sauce. Pour into the Dutch oven and mix well. Simmer until flavors combine, 3 to 4 minutes more.
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
Preheat oven to 350 degrees F (175 degrees C). Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover. Bake in preheated oven 4 hours. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play. Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture. Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Place spinach, bananas, tofu, coconut, peaches, pineapple, mango, and strawberries, respectively, in a blender; pour in apple juice. Blend until desired consistency is reached, adding more apple juice as necessary.
Combine bread flour, 1 cup whole wheat flour, flax seeds, salt, and yeast in a large bowl. Add cool water; mix, without kneading, until dough is wet and sticky. Cover bowl with plastic wrap; let sit at room temperature until dough is bubbly and swelled, about 12 hours. Grease a loaf pan with oil; dust with 1 1/2 teaspoons whole wheat flour. Place dough in pan; dust the top with remaining whole wheat flour. Poke holes in the dough using a chopstick or make cuts with a knife. Cover loaf pan with plastic wrap. Let dough rise until doubled in volume, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Place an oven-safe cup of water in the oven. Bake in the preheated oven until chestnut-brown on top, about 45 minutes. Lift bread out of the pan using pot holders; let cool thoroughly on a rack.
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat. Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.
In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool. In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled. Sprinkle with almonds and sesame seeds before serving.
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well. Preheat oven to 350 degrees F (175 degrees C). Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Place ice into a shaker, and pour the vermouth and bourbon over the ice. Mix well. Pour drink into a cocktail glass, and garnish with a cherry.
In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving.
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Preheat oven to 375 degrees F (190 degrees C). In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat. Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese. Cook in the preheated oven 10 minutes, or until the cheese has melted.
Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes. Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.
Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.
Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan. Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes. Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust. Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes. Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.
Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C). Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes). Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours. Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side. Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside. Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.
Cook and turn bacon in batches in a large skillet over medium-high heat until crisp, about 10 minutes. Drain, cool, and chop bacon into small pieces. Stir cream cheese, Cheddar cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, diced green onion, and bacon pieces together in a bowl until well combined. Form cheese mixture into two balls, wrap each with plastic wrap and refrigerate for at least 3 hours, or up to 3 days. Remove cheese balls from refrigerator 1 hour prior to decorating. Decorate cheese balls using red cabbage for hair, green olives for eyes, pepperoncini for nose, red pepper for mouth, black olives for toes, red pepper for toe nails, and reserved green onion tops for ears.
Stir together the melted candy coating and peanut butter. Add the rice cereal, marshmallows, and pecans; stir until evenly combined. Spoon the mixture onto a sheet of waxed paper in an even layer to cool completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes. Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.
Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set. Spread remaining whipped topping over the top, and garnish with chopped pecans.
Pour warm water into a small bowl; stir in honey until dissolved. Add the yeast, stirring until dissolved. Let stand until creamy, about 10 minutes. In a large bowl, combine the flour and salt. Add yeast mixture and olive oil; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead in more flour until the dough is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. 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). Punch down the risen dough on a floured surface. Divide into two equal portions. Allow the dough to relax for a minute, then roll each portion out into a thin circle. Place on lightly oiled pizza pans. To make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. Add chili oil, ginger, and honey; process until smooth. In a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. Mix until the chicken is evenly coated. Spread the remaining peanut sauce evenly over pizza dough. Top with chicken, green onions, and cheese. Bake in preheated oven for 20 minutes or until cheese is lightly browned. Garnish with carrots and cilantro.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.
Prepare batter and bake cake as directed on the package. About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes. Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers. In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.
Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C). Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness. Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning; cook and stir until onion is softened and translucent, about 5 minutes. Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste. Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Place the sunflower seeds on a baking sheet in a single layer. Place them into the oven to toast while the oven is preheating. This should take only about 10 minutes. Keep an eye on them, they burn easily. In a small bowl, mix together the lemon juice, pepper and salt. Place the chicken into an 11x7 inch baking dish, and sprinkle with the lemon juice mixture. Cover with a lid or aluminum foil. Bake for 25 to 30 minutes in the preheated oven, or until chicken is no longer pink, and the juices run clear. Remove the dish from the oven, and drain off any liquid. Spoon the tomatoes over the chicken. Sprinkle the toasted sunflower seeds and Monterey Jack cheese evenly over the top. Switch the oven to Broil. Place the dish with the chicken back into the oven uncovered, and broil for about 1 or 2 minutes, until the cheese is melted. There you have it!
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat. Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes. Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours. Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.