HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker. When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice. In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.
Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities. Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones. Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt. Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain. Peel skin off of the cooled chicken; discard skin and bones, reserving the meat. Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.
Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.
Preheat oven to 350 degrees F (175 degrees C). Combine eggs, egg whites, and Greek yogurt in a bowl; beat by hand until thick and fluffy. Spray cooking spray inside of canning jars. Layer sausage, bell pepper, and spinach into the 2 jars. Pour egg mixture evenly into each jar; fill to 3/4 full to allow room to rise. Place jars onto a small baking sheet. Bake in the preheated oven until eggs are firm, 25 to 30 minutes. Remove from oven; cool for 5 to 10 minutes. Season with garlic powder, salt, and pepper.
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside. Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter. In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish. Bake 20 minutes in the preheated oven, or until sweet potatoes are tender. In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole. Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Whisk together flour, salt, and baking powder. In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes. Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch baking dish with cooking spray. Place the frozen hash brown potatoes, half-and-half cream, butter, onion, salt, black pepper, and onion salt into a saucepan over medium heat. Cook the mixture, stirring occasionally, until the frozen potatoes are thawed and the ingredients are well mixed. Pour the potato mixture into the prepared baking dish. Bake in the preheated oven until the casserole is golden brown on top, about 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet. Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C). Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet Bake until eggs are soft cooked, about 15 to 20 minutes.
Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible. Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days. Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet. Place pork belly on the wire rack, reserving marinade. Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade. Move oven rack to the top position and preheat the oven's broiler. Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.
Preheat oven to 350 degrees F (175 degrees C). Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn. Press the chops down into the corn. Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of pork has reached 145 degrees F (63 degrees C).
Preheat an oven to 350 degrees F (175 degrees C). Mix the sour cream, cranberries, brown sugar, and orange zest together and set aside. Slice each pie crust into three strips. Wrap each cored apple with one strip of pastry, covering the bottom of the apple, but leaving the top open. Fill each apple with the prepared filling. Place the wrapped and filled apples into a baking dish. Bake the apples in the preheated oven until the pastry is evenly browned and the apples are tender, about 30 minutes. Let the apples stand at room temperature for 10 minutes before serving.
Preheat oven to 400 degrees . Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro. Combine black beans, corn and Country Crock(R) Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese. Bake 20 minutes or until heated though and cheese is melted.
Preheat an oven to 375 degrees F (190 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Set the bacon on a paper towel-lined plate, leaving bacon fat in the skillet. Brown the ham and sausage in the bacon fat, about 10 minutes. Remove from pan. Add the onions, celery, red and green bell peppers to the pan used to cook the meat, adding peanut oil if the pan is too dry. Cook and stir until the vegetables are tender, about 5 to 8 minutes. Stir in the garlic and cook 2 minutes. Add the eggplant, and cook for 5 more minutes. Place the cooked veggies in the bottom of a large casserole or oven-proof baking dish. Heat 1 teaspoon peanut oil in the skillet. Pour in the uncooked rice; cook and stir until the rice is fragrant and golden, about 3 minutes. Spoon the rice over the veggies in the casserole dish. Cover the rice with the cooked bacon, ham, and sausage. Return the skillet to medium heat, and cook the okra until lightly brown. Pour in the red wine and simmer until the wine has almost evaporated completely. Stir chicken stock, tomato puree, bay leaves, salt, basil, thyme, and black pepper into the okra; bring to a boil. Pour the okra mixture into the casserole dish, and cover the dish tightly with foil. Bake in the preheated oven until the rice is tender, about 1 to 1 1/4 hours. Remove the bay leaves and serve with hot sauce.
Place the ground beef and onion in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until beef is browned and onion is translucent; set aside. Melt the butter or margarine in a medium saucepan over medium heat. Remove from heat and add the flour, mixing thoroughly. Add the milk slowly, stirring constantly, and return to the heat. Keep stirring until thickened to desired consistency. Add the reserved beef mixture, the peas, and season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool. In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth. Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use. Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure. Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
Preheat oven to 375 degrees F (190 degrees C.) Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter. On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes. Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.
Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.
Soak raisins in Chardonnay white wine in a bowl until plump, about 1 hour. Drain and reserve any remaining liquid from the plumped raisins. Mix carrots, mayonnaise, and chives together in a large bowl. Fold plumped raisins into carrot mixture. Mix reserved soaking liquid into the salad a tablespoon at a time until desired texture is achieved.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes. Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet. Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas. Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.
Preheat the oven to 350 degrees F (175 degrees C). Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper. Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella. Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.
Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly). In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.
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 and set aside. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well. Preheat oven to 350 degrees F (175 degrees C). Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
Combine oats and chia seeds in a microwave-safe bowl. Stir in coffee. Let stand for 2 minutes. Cook oats in the microwave until tender, about 2 minutes. Stir in milk, cocoa powder, and maple syrup.
Preheat oven to 350 degrees F (175 degrees C). Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside. Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute. Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat. Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
Combine baby spinach, Greek yogurt, honeydew melon, pear, milk, and ice cubes in a blender; blend until smooth.
Blend rice milk, carrot, ice cubes, honey, cinnamon, and nutmeg in a blender until smooth, at least 45 seconds. Strain milkshake through a fine-mesh strainer into a cup 2 times to catch any carrot lumps.
Cream together the shortening and sugar and beat in the egg until light. Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight. Preheat the oven to 375 degrees F (190 degrees C). Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.
Preheat oven to 350 degrees F (175 degrees C). With a kitchen towel or paper towels, pat dry the pot roast. Turn roast fat side up. With a paring knife, cut deep slits between each rib. Stuff each slit with spinach and dried pineapple. Wrap the roast with butchers' twine to hold the meat together. In a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. Rub half of the mixture over the roast and inside the slits. Heat 1 1/2 tablespoons oil over high heat. Sear the roast, turning to brown on all sides, about 5 minutes. Transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. Pour remaining rub mixture over vegetables. Roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees F (63 degrees C). Remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. Slice along each rib, and serve with pan gravy.
Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes. Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes. Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.
Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks. In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature. When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate. To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.
Adjust oven rack to upper position, and set oven to broil. You may also use a toaster oven to cook the sandwiches if you don't want to broil them in the oven. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and crispy. Drain on paper towels. Place a few spears of asparagus on a slice of bread. Top with 2 slices crisp bacon then a slice of cheese. Toast under the broiler until the cheese is melted and bubbly.
Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick. Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight. Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.
Mix together 3/4 to 1 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1 teaspoon vanilla. Pour mixture into pie shell and sprinkle with pecans. Arrange additional pecans, if desired, for a "pretty" pie. Bake 350 degrees F (175 degrees C) for 40 minutes. Cool. Serve with spicy whipped cream. To Make Spicy Whipped Cream: In medium bowl, mix 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg. Stir in 3/4 cup whipping cream and 1/2 teaspoon vanilla. Chill 1 hour. Whip until stiff.