HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat. Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes. Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.
Cook penne pasta in boiling salted water until al dente. Place the onion, leek, and carrot in a saucepan with the olive oil and saute for a few minutes until the onions become translucent. Place the tomatoes, honey, soy sauce, Worcestershire sauce and Chinese five spice into the saucepan and cook on medium heat for 5 minutes. Add the drained tuna fish and cook for a further 5 to 10 minutes. When you are ready to serve, season with salt, stir in a few spoonfuls of creme fraiche and pour the sauce over the cooked penne.
Mix butter, shortening, egg yolks and vanilla. Thoroughly blend in cake mix 1/3 at a time. If dough is dry add 1 to 1/2 teaspoons water. Half cup chopped nuts, chocolate morsels, coconut, or raisins can be added to dough. Roll dough into long smooth roll and chill until firm. Preheat oven to 375 degrees F (190 degrees C). Slice cookies about 1/4 inch thick and bake on ungreased cookie sheet about 8 minutes or until cookie is light brown around edges. Cool cookie on sheet about 1 minute before removing to rack.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours. Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets. Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Heat oil in a large pot over medium heat. Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated. Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate. Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt. Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat. Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.
To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat. Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well. Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes. To make hot dogs, cook on your grill or on a grill pan until just seared on the outside. Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown. Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos. If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.
Arrange Pretzel Crisps(R) onto a large tray. Top with roast beef and a piece of mozzarella cheese. Add a slice or 2 of red onion. Put a dollop (about 1/4 teaspoon) of horseradish on the onion. Garnish with chives.
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute. Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness. Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl. Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate. Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese. Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.
In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. Preheat the grill for high heat. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.
For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks. Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside. For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted. Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.
Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini. Heat olive oil in a large skillet over medium-high heat. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot(R)) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid. Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely. Serve rice pudding in individual bowls garnished with cinnamon.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9x13 inch baking dish. Pour sauce over the chicken and cover dish with foil. Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Saute sweet potato, eggplant, and onion in hot oil until the onion is softened, 7 to 10 minutes; season with curry powder, cumin, and garam masala. Pour stock into the pot. Bring liquid to a simmer, reduce heat to medium-low, and cook until vegetables are completely tender, adding more broth as needed to keep mixture moist, 10 to 15 minutes. Remove pot from heat and set aside to let mixture cool completely. Preheat oven to 350 degrees F (175 degrees C). Lie each pie crust onto a lightly-floured surface. Cut each crust into 8 wedges. Spoon 2 tablespoons of the vegetable mixture into the middle of each triangle. Bring two corners of each triangle together, pressing the dough along the edges to seal. Bring up the last corner and seal the last edge. Arrange samosas onto a baking sheet. Bake in preheated oven until golden brown, about 45 minutes.
Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom. Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes. Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins. Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet. Broil in the preheated oven until sugar is melted, 7 to 9 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish. Bake in the preheated oven until pudding is set, about 40 minutes.
Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours. Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions. Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature. Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.
Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker. Cook on High for 6 hours. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili. Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine. Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat. Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan. Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry. Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine. Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.
Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water. Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn. Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves. Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base. Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.
Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 8 muffin cups. In a large bowl, mix together whole wheat flour, soy flour, rye flour, baking powder, baking soda, and salt. Work in oil with fingers, pastry blender or a fork. Add egg, buttermilk and molasses; stir well. Scoop into prepared muffin cups. Bake in preheated oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Prepare the pudding according to the directions on the box. Spread the pudding in the bottom of the pie shell. Place the strawberries large side down on to the pudding. Pour the strawberry glaze over the strawberries, covering completely. Cover with whipped topping.
Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes. Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
Preheat the oven to 450 degrees F (230 degrees C). Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Heat vegetable oil in a heavy pot over medium heat. Cook and stir cardamom pods and chickpea flour in hot oil until you smell a roasted aroma from the flour, about 5 minutes. Add dry milk powder and continue to cook and stir until mixture is golden brown, about 5 minutes more. Beat eggs and sugar in a bowl until well mixed. Stir egg mixture into milk mixture. Cook and stir until the oil begins to separate from the milk, about 5 minutes. Transfer mixture to a bowl and sprinkle with almonds.
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Preheat oven 375 degrees F (190 degrees C). Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels. Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic. Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese. Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.
Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle. Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs. Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.
Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter. Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. Beat together the oil, eggs, vanilla and sugar. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins. Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.
Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak. Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.
In a large bowl, beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.