HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool. Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary. In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish. In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch oven-safe skillet. Pour chocolate chips into the prepared skillet and top with as many marshmallow chicks and bunnies as needed to completely cover the chocolate. Bake in the preheated oven just until chocolate melts and marshmallow chicks and bunnies are puffed and lightly toasted, 5 to 10 minutes. Serve graham crackers on the side to dip.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Combine coconut and flour in a large bowl. Puree cashews, water, sugar, salt, and almond extract together in a blender. Stir cashew mixture into coconut mixture until well blended. Form coconut mixture into 1-inch balls and flatten; arrange on the prepared baking sheet. Bake cookies in the preheated oven until edges are golden, 12 to 15 minutes.
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain. Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes. Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper. Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil. Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot(R)). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes. Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
In a large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool. In a large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour. Right before serving, add the dressing and corn chips and toss until evenly coated.
Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.
Heat oven to 375 degrees F. Combine all ingredients except peppers; spoon into peppers. Place, filled-sides up, on baking sheet. Bake 10 min. or until cheese is melted.
Arrange sliced sunchokes and apples on a serving platter. Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain. Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through. Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
Preheat an oven to 325 degrees F (165 degrees C). Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Whisk together the oil, vinegar, molasses, soy sauce, lemon-pepper seasoning, garlic powder, and onion powder in a bowl. To use, marinate chicken for at least 8 hours before cooking as desired.
In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.
Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated. Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.
Place ladyfingers on the bottom and around the edge of a 9 inch springform pan. In a medium bowl, whip cream until peaks form. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream. Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture. Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Preheat a waffle iron according to manufacturer's instructions. Combine butter, sugar, vanilla sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a bowl. Beat into butter mixture 1/2 cup at a time, alternating with cream. Add a dash of sparkling water in the end to loosen up the batter. Spray the preheated waffle iron with cooking spray. Pour batter into waffle iron, working in batches, and cook according to manufacturer's instructions, 3 to 5 minutes per waffle.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl. Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended. Pour dressing over vegetables and toss with crumbled bacon and pine nuts.
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth. Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture. Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper. Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Preheat oven to 375 degrees F (190 degrees C). Roll out puff pastry over parchment paper. Spread Gouda cheese, bacon, sundried tomatoes, and olives in a vertical strip down the center of the pastry, leaving a 1-inch border on the top and bottom. Sprinkle with salt and pepper. Cut 1-inch strips toward the filling diagonally, along the side of the pastry, stopping before filling. Fold strips diagonally, alternating left and right, over the filling, creating the braid. Tuck the ends underneath and carefully slide the pastry with the parchment onto a baking sheet. Lightly brush with beaten egg; sprinkle herbs on top. Bake in the preheated oven until top is golden brown, about 35 minutes.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute. Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine green onions and jalapeno. Stir in pressed garlic. In an 8x10 inch glass baking dish, mix sour cream and mayonnaise. Stir in green onions mixture. Blend in 1 cup mozzarella and 1/2 cup Parmesan. Stir in spinach and artichokes. Spread mixture evenly across the baking dish. Sprinkle lemon juice on top, and cover with aluminum foil. Bake in a preheated oven about 20 minutes. Remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Return to oven, and bake until lightly browned, about 5 minutes more.
Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.
Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops. Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator. Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes. Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely. Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain. Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl. In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
Place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. Remove the legs and allow to cool. Strain and return the cooking liquid to the pot. Once the legs have cooled. Remove and discard the skin and bones; chop the meat, and set aside. Stir the brown rice into the reserved chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. Drain off any excess liquid, and add the rice to the bowl with the chicken. Heat a large skillet over medium-high heat, and add the ground beef. Cook and stir until the beef is crumbly and no longer pink, about 7 minutes. Pour off any excess grease, and place the beef into the bowl. Stir in the oats, spinach, broccoli, kidney beans, carrots, cottage cheese, and olive oil. Store the dog food in resealable containers in the freezer. Thaw the daily portions overnight in the refrigerator.
In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
Fill an 8 ounce tumbler with ice. Pour in the vodka, coffee flavored liqueur, Irish cream, and half-and-half; stir. Drizzle creme de menthe on top to garnish.
Preheat an oven to 325 degrees F (165 degrees C). Coat the bottom of a 9x13 inch pan with cooking spray. Combine spinach and onion in the bowl of a food processor. Process to finely chop. Add eggs, milk, and baking mix; process to mix. Pour mixture into prepared pan. Sprinkle ham and cheese over the top. Bake in preheated oven for 35 to 45 minutes. Quiche is done when toothpick inserted in the center comes out clean. Garnish with tomato slices to serve.
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C). Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.
Preheat the oven to 350 degrees F (175 degrees C). Heat 2 teaspoons oil in a saute pan over medium heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain on a paper towel-lined plate. Add remaining 2 teaspoons oil to the same pan. Saute onion, pepper, and garlic until onion is translucent, about 5 minutes. Stir in cooked sausage. Add cream cheese, marinara sauce, and Italian seasoning. Mix all together. Pour mixture into a baking dish. Top with mozzarella cheese and Parmesan cheese. Bake in the preheated oven until cheeses melt and start to brown, 25 to 30 minutes.
In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.
Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding remaining flour, until soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour. Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm. For Apple Cider Glaze: Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth.
Lightly mix the black-eyed peas, cherry tomatoes, onion, and salad dressing together in a salad bowl; let stand for 1 hour to blend the flavors before serving.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells. Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture. Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Preheat oven to 350 degrees F (175 degrees C). Place the bananas into a small glass baking dish. Stir together the brown sugar, juice, and sherry; pour over the bananas, then sprinkle with nutmeg. Melt the butter in a small pan over medium heat. Stir in chopped nuts, and cook until lightly browned, about 4 minutes. Pour over the banana mixture. Bake in preheated oven for 15 minutes until the bananas are tender, and have become lightly glazed.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold. Prepare egg dye according to package directions in a large metal or glass bowl. Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites. Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch. Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise. Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture. Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.
Stir the sugar, vinegar, ketchup, soy sauce, ginger, cornstarch and garlic together in a saucepan over medium-high heat until mixture boils and thickens slightly.
Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.
Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, stock, tomato juice and mustard. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Sprinkle with onion. Serve with waffle fries.
Heat the oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the rice and saute for 1 more minute, or until onion is tender. Add the hot dogs and the tomato paste OR diced tomatoes. Cover mixture completely with water. Stir in the paprika, chicken bouillon granules, turmeric, cumin and parsley and season with salt and pepper to taste. Continue to cook over medium heat for 20 minutes, or until rice is completely cooked.
Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping. Cook and stir the onions and celery in the bacon drippings until tender, 5 to 10 minutes. Add chicken broth and potatoes, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender. Remove from heat and mash about 1/3 of the potatoes. In a large bowl, combine flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve, top each bowl of soup with a sprinkle of bacon crumbles, Cheddar cheese and green onion.