HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes. In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan. Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes. Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces. Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs. Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Meanwhile cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
Stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker. Cook on High for 1 hour. Change heat to Low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.
Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet over medium heat. Add green onions and garlic; cook and stir until softened, about 5 minutes. Stir in spinach and dill until wilted, 3 to 5 minutes. Stir in cooked rice. Transfer to a large serving dish. Heat a small skillet over medium heat. Add pine nuts; cook and stir until toasted, 3 to 5 minutes. Top rice with toasted pine nuts, feta cheese, mint, lemon zest, lemon juice, and sumac.
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips. Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. 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. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
Place beets into a pot, cover with water, and add vinegar. Bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 30 minutes. Drain. Let cool until safe to handle, at least 15 minutes. Place beets on a cutting board. Remove skin and chop beets. Heat oil in a large pot over medium heat. Cook and stir potatoes, onion, red chile flakes, and curry until potatoes are slightly softened, about 15 minutes. Add the boiled beets, chicken stock, and brown sugar. Increase heat to high; bring soup to a boil. Reduce heat to low and cover; cook until vegetables are tender, about 30 minutes. Season with salt. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a pot. Repeat with remaining soup.
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.
Preheat oven to 400 degrees F (205 degrees C). Grease 36 cups of 3 large muffin tins. In a medium saucepan, combine the rice with water. Bring to a boil over high heat, uncovered, and cook 10 minutes. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat, let cool several minutes, then fluff with a fork and set aside. In a large bowl, combine the potatoes, carrots, celery, ground beef, and eggs. Mix ingredients together using your hands or a sturdy spoon. Add salt, olive oil, rolled oats, and rice; mix well. Fill each muffin cup with some of the meat mixture, and pat down the to make it firm. Bake 45 minutes, or until surface feels set. Cool on a rack 10 minutes or longer. Remove the meat cakes by turning the muffin tin upside down over a sheet of aluminum foil. Tap each muffin cup to release the cake. Refrigerate or freeze in sealed plastic bags. NOTE: Do not feed to dogs while still hot.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Combine kale and softened butter together in a bowl until a smooth paste forms. Add Cheddar cheese, oat bran, and milk to paste and mix until well blended. Stir all-purpose flour, whole wheat pastry flour, salt, and ginger into paste mixture until dough easily pulls away from the sides of the bowl, adding more flour if dough is sticky. Chill dough in refrigerator for 30 minutes. Roll dough to 1/2-inch-thickness on a lightly floured surface. Cut dough into rounds using a cookie cutter or small lid and place on the prepared baking sheet about 2 inches apart. Bake in the preheated oven until lightly browned, about 10 minutes.
Beat cream cheese, goat cheese, yogurt, ginger, water, and lavender together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Combine the apples, 1 cup sugar, cinnamon, and 1/2 cup water in a saucepan. Cover with a tight fitting lid and heat to boiling. In a medium bowl, sift together 1 1/2 cup flour, baking powder and salt. Stir in enough milk to make a soft dough. Drop dough by spoonfuls onto apples. Cover pan with lid and simmer over low heat for 30 minutes. DO NOT LIFT COVER UNTIL DONE! Serve with nutmeg sauce. To make the nutmeg sauce: In a saucepan, mix 1 cup sugar and 1 tablespoon flour. Stir in 1 cup boiling water and cook, stirring constantly until sauce bubbles. Add butter and simmer gently 5 minutes. Remove from heat and stir in nutmeg. Serve over each serving of apple slump.
Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes. Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes. Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.
Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture. Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours. Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper. Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 minutes.
Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch. Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork. Bake for 9 to 12 minutes.
Combine cabbage and carrots in bowl; set aside. Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through. Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
Build a nice fire and let the wood burn down into coals. This takes about an hour. Thread a marshmallow onto a stick, then thread a caramel candy onto the stick in front of the marshmallow. Roast over the coals from the fire until the marshmallow is the desired doneness, but not on fire. Pull the marshmallow up over the caramel so that it is inside. Let cool and enjoy!
Place chicken in a deep pot and cover with water; add sherry, onion, celery, salt, and curry powder. Bring liquid to a boil, cover pot, reduce heat to medium-low, and simmer until chicken is no longer pink near the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Strain broth from chicken mixture into a bowl and transfer chicken to a work surface to cool until easily handled. Pull meat from the bones and cut into bite-size pieces. Discard bones, onion, and celery. Heat butter in a skillet over medium-high heat; saute mushrooms until golden brown, about 10 minutes. Bring reserved chicken broth and wild rice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more. Preheat oven to 350 degrees F (175 degrees C). Combine chicken, rice, and about 1/2 of the mushrooms in a 4-quart casserole dish. Mix mushroom soup and sour cream together in a bowl and stir into chicken-rice mixture. Arrange remaining mushrooms in a circle on top of the casserole. Bake in the preheated oven until bubbling, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Preheat oven to 425 degrees F (220 degrees C). Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well. Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape. Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.
Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute. Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice. Serve kale salad topped with cucumber, peanuts, and mint.
In a large stock pot, layer ground beef, green beans, onions, bell peppers, and tomatoes. Finish with a layer of cabbage, then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. Reduce heat as needed to prevent burning. Meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over rice.
Run beets, carrots, oranges, spinach, blueberries, and ginger through a juicer according to manufacturer's instructions.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan. Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth. Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes. Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Combine flour, baking powder, and salt in a bowl. Mix brown sugar, water, and 2 teaspoons butter together in a saucepan; bring to a boil. Reduce heat and simmer until syrup has thickened, about 8 minutes. Remove from heat. Beat 2 teaspoons butter in a bowl using an electric mixer until smooth and creamy. Gradually add white sugar until incorporated; beat in egg. Gradually beat flour mixture into butter mixture, alternating with milk, until batter is smooth; stir in vanilla extract. Transfer batter to prepared loaf pan; pour in the syrup on top of the batter. Bake in the preheated oven until cake is set and syrup has soaked to the bottom, 30 to 40 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat an outdoor grill for medium-high heat. Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely. Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together. Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix black beans, refried black beans, 1/2 of the reserved liquid, Mexican cheese, and garlic together in an 8-inch baking dish. Bake in the preheated oven until bubbling, about 30 minutes.
Combine the sweet and sour mix, vodka and orange liqueur in a shaker or large glass. Stir, and pour into two glasses with ice.
Combine barbeque sauce, bourbon, honey, yellow mustard, and Worcestershire sauce in a Dutch oven over medium heat. Cook for 5 minutes; add meatballs and bring to a boil. Reduce heat and simmer until meatballs are heated through, 25 to 35 minutes.
In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
Place chia seeds in a bowl. Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight. Stir pudding and top with strawberries.
Preheat oven to 350 degrees F ( 175 degrees C). In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.