HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice bitter melon in half lengthwise and remove seeds using a spoon. Thinly slice crosswise and place in a bowl; top with enough salted water to cover. Soak for 5 minutes; drain. Combine dashi kombu, soy sauce, sake, mirin, and sugar in a small bowl until marinade is well mixed. Place beef short ribs in a microwave-safe bowl and pour in marinade; marinate for 30 minutes. Stir bitter melon, onion, konnyaku, ginger, and garlic scape into beef mixture. Cook beef in the microwave for 4 minutes. Mix 2 teaspoons water and cornstarch together in a small bowl until dissolved; stir into beef mixture. Cook beef in microwave for 1 minute more. Spoon rice into bowls and top with beef and myoga.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.
Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour. Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Slice onions as thinly as possible, and place in a large bowl. In a small bowl, mix together water, vinegar and sugar; pour over onions. Cover, and marinate overnight in the refrigerator. Drain completely, then mix in mayonnaise and celery salt. Chill 2 to 3 hours. Serve with saltine crackers.
Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
Melt butter or margarine. Add sugar and mix well. Cool. Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips. Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside. Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes. Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature. Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky. Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form. Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly. Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture. Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.
Preheat oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks. Mix pineapple juice and 1/2 cup brown sugar together in a saucepan; bring to a boil until glaze is slightly thickened, about 5 minutes. Remove saucepan from heat. Bake ham in the preheated oven for 30 minutes. Pour glaze over ham and pineapple rings; continue baking for 30 minutes more. Sprinkle remaining 1 1/2 cups brown sugar over ham and pineapple rings; continue baking until ham is cooked through, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pour the remaining glaze over cooked ham.
In a large skillet over medium heat, stir together the sesame seeds, sunflower seeds, pecans and almonds. Cook until the sesame seeds are starting to turn golden, about 3 minutes. Add coconut, and stir until sesame seeds are golden. Watch carefully, as they burn easily. Stir in the cranberries and cereal, and remove from heat. In a large saucepan, combine the peanut butter, butter and marshmallows. Cook and stir over low heat until marshmallows are melted. Pour in the cereal and nut mixture, and stir until evenly coated. Press lightly into a greased 9x13 inch baking dish. Let stand until cool, then cut into bars. Store in an airtight container, or wrap individually in plastic wrap.
Whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter. Heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees F (175 degrees C). Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot.
In a large mixing bowl, combine flour, 1/3 cup sugar and baking powder. Cut in shortening and butter until mixture resembles small peas. Stir in the milk and egg until the dough comes together. Divide dough into two pieces, wrap and refrigerate for about 2 hours or until easy to handle. In a food processor or blender, grind the figs, raisins and almonds until they are coarsely chopped. In a medium bowl, stir together the 1/4 cup of sugar, hot water, cinnamon and pepper. Stir in the fruit mixture, cover and set aside until the dough is ready. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll each piece of the dough out to a 12 inch square. Cut each piece into 12 3x4 inch rectangles. Using a heaping tablespoon of filling for each rectangle, spread filling along one of the short sides of the rectangle. Roll up from that side. Place rolls, seam side down, on an ungreased cookie sheet. Curve each roll slightly. Snip outer edge of the curve three times. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Glaze with your favorite confectioners' glaze.
In a large bowl, combine 1 cup cheese, Italian seasoning, egg and ground beef. Mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside. In a large pot over medium high heat, combine the chicken broth and 2 cups cheese. Bring this to a boil and reduce heat to medium. Slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. Cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened. Add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavors are well blended. Season to taste and serve immediately.
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple. Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.
Place asparagus and water in 8x8 inch microwave-safe dish and cover. Heat in microwave on high until tender, 6 to 7 minutes. Line a baking sheet with foil. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove asparagus from dish and place in a single layer on the prepared baking sheet. Squeeze lemon wedge into melted butter and drizzle over asparagus. Sprinkle Parmesan cheese and ground white pepper over asparagus. Place under broiler until lightly browned, about 2 minutes.
In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.
Place half-and-half and ice cubes into a blender. Pulse until ice is crushed. Pour milk, orange juice concentrate, vanilla extract, protein powder, and fish oil into the half-and-half mixture. Blend until smooth. Serve immediately.
Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer. Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven. Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.
Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Heat peanut oil in a skillet over medium-low heat; add garlic. Cook and stir garlic until slightly browned, 2 to 3 minutes. Add edamame; cook and stir until glossy and puffed, 1 to 2 minutes. Stir black bean sauce into edamame until evenly coated and warmed, 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix cake batter according to directions on package. Coat bottom of prepared pan with a layer of marshmallows, then pour batter over marshmallows. Spread cherry pie filling on top of batter layer. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with whipped topping if desired.
Combine the tomato soup with about half a can of milk and about half the cheese in a saucepan over medium heat, stirring constantly. Melt all together. Continue to add the cheese, melting all together. DO NOT BOIL! Continue to add milk until desired consistency is reached. Serve over warm, cooked spaghetti. Cheesy goodness!
Combine chicken breasts, water, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred the chicken using 2 forks. Store shredded chicken in an airtight container with the liquid to help keep it moist.
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 large bowl combine pasta, eggs, dressing, onion, apple, pineapple and peas. Chill 2 hours in refrigerator. Serve cold.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain. Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes. Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.
Bring 2 cups water to a boil in a saucepan. Add ramen noodles; cook and stir until just softened, about 3 minutes. Drain noodles in a colander; toss with figs.
Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.
Heat oil in a deep-fryer or large saucepan over medium heat. Mix flour, garlic powder, salt, and black pepper together in a shallow bowl. Beat eggs in a separate bowl. Dip jalapeno slices in beaten eggs, then coat generously with flour mixture. Fry coated jalapeno slices in the hot oil, working in batches, until peppers are golden brown, 2 to 3 minutes per side.
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Fill a shaker with ice. Pour cranberry juice, pineapple juice, raspberry vodka, and orange vodka into shaker; cover and shake until chilled. Strain into a martini glass and top with sparkling wine.
Bring water to a boil in a pot. Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 20 minutes. Drain. Heat vegetable oil in a wok over medium heat. Cook and stir garlic and pork in hot oil until pork is no longer pink in the center, about 5 minutes. Stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes. Stir in salted radish until combined. Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.
Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes. Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle. Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes. Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot. Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside. Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium. Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil. Season with black pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly. Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl. Preheat oven to 375 degrees F (190 degrees C). Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells. Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.
Fill a large glass with ice. Pour peach schnapps, vodka, gin, tequila, and rum over the ice; stir in sweet and sour mix. Top with a splash of cola; stir.
Mix flour, baking soda, salt, and cinnamon together in a bowl using a whisk. Beat white sugar and butter together with an electric mixer on high in a bowl until light and fluffy; add egg substitute and vanilla extract. Beat until well blended. Gradually beat flour mixture into sugar-butter mixture until dough is soft. Divide dough into 2 equal balls and wrap each portion in plastic wrap. Chill dough in refrigerator for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Roll 1 dough ball into a 1/8-inch thick rectangle on a lightly floured surface; cut into 32 cookies using a square, star, or circular cookie cutter. Repeat with the second dough ball. Cut out the center of 32 cookies using a 1-inch square cookie cutter. Arrange all 64 cookies on the prepared baking sheets about 1 inch apart. Bake cookies in the preheated oven until edges are lightly browned, about 10 minutes. Cool on pans for 5 minutes before transferring cookies to wire racks to cool completely. Spread about 1/2 teaspoon raspberry jam into the center of each whole cookie. Sprinkle the cut-out cookies with confectioners' sugar; place 1 cut-out cookie atop each raspberry jam-topped cookie.
Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.
In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.
Soak the bamboo skewers in water for 30 to 40 minutes. Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes. Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill. Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl; stir thoroughly and set aside in the refrigerator to chill for 20 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine. Skewer the marinated chicken. Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side. Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides. Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total. Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast, potatoes, carrots, and onions to a platter for serving.