HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Season both sides of veal chops with salt, black pepper, and cumin. Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients. Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid. Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.
Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C). In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended. In a medium size bowl, beat the butter for 30 seconds at medium speed until creamy. Add the sugars and continue beating for another 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. At low speed, beat in the flour mixture a third at a time, scraping down the sides of the bowl after each addition. Using a wooden spoon, stir in all of the chocolate chips, bittersweet chocolate and white chocolate. Stir in pecans and toffee bits. The dough will be very stiff. Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased baking sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are lightly browned; switch the positions of the baking sheets halfway through baking time for even browning. Cool the cookies on the baking sheets on wire racks for 1 to 3 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining dough.
Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix; stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the way with lemon gelatin mixture. Refrigerate until lemon gelatin layer is set, at least 90 minutes. Pour remaining 3/4 cup boiling water into the small bowl. Add orange gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over lemon gelatin layer. Refrigerate until orange gelatin layer is set, at least 90 minutes. Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin; stir until dissolved. Stir in condensed milk and rum. Pour over orange gelatin layer. Refrigerate until top layer is set, at least 30 minutes.
Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened. Next, add the cabbage, carrots, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.
In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown. Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally. Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.
Preheat oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper. In small bowl, combine sugar and cornstarch. In a large metal bowl, combine egg whites with almond extract. Place the bowl over a pan of simmering water. Stir in the sugar mixture. Whip with an electric mixer until thick and stiff, about 15 minutes. Fold in coconut. Remove from heat, and let cool for 5 minutes. Place mixture in a pastry bag fitted with a large star tip. Press out dough about 1 1/2 inches apart onto cookie sheets. Place 1/2 a cherry into the top of each cookie. Bake for 18 to 20 minutes or until lightly colored. Let cool on baking sheets for a minute before removing to wire racks.
Preheat waffle iron to medium heat. In a medium bowl, combine the flour, cocoa, sugar and salt. Stir in the eggs, melted margarine and vanilla until well blended. Drop batter by spoonfuls onto the sections of the preheated waffle iron. Close the waffle iron and cook for 1 1/2 to 2 minutes. Carefully remove cookies and cool on wire racks.
Stir pineapple juice, orange juice, fruit punch, ginger ale, and lemonade concentrate together in a large punch bowl.
Fill 2 tall glasses half full with ice. Pour 2 ounces of rum in each. Fill the glasses with fresh coconut-pineapple juice. Stir and enjoy the sunset.
Combine beans, green onions, bread crumbs, and Parmesan cheese in a bowl; add garlic powder, Italian seasoning, basil, oregano, salt, and black pepper and mix well. Mix olive oil into bean mixture until desired moistness is reached. Place 2 slices Provolone cheese onto each tortilla. Spoon bean mixture on top of cheese layer. Wrap tortilla around the filling, starting from the bottom.
Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.
Place spaghetti squash cut-side down in a microwave-safe dish. Pour in 1/4 cup water. Microwave on high until easily pierced with a fork, about 7 minutes. Scrape insides of squash into spaghetti strands with a fork. Transfer to a bowl; add butter, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add to bowl with spaghetti squash. Add walnuts and a pinch of salt to the skillet; cook and stir until toasted, about 1 minute. Transfer to a small bowl. Place sausage in the skillet; cook and stir until browned, about 5 minutes. Pour in Alfredo sauce and stir until heated through, about 5 minutes. Spoon sausage mixture over squash and top with walnuts.
In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.) When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain. Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.
Whisk sweetened condensed milk, evaporated milk, cocoa powder, and vanilla extract together in a bowl until smooth. Pour the mixture into 8 ice pop molds, insert sticks or handles, and freeze until firm, at least 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray. Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan. Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.
In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
Heat a large skillet over medium-high heat. Add hash browns, sausage, and bacon. Fry until lightly browned, 5 to 7 minutes. Transfer to a plate. Preheat oven to 350 degrees F (175 degrees C). Pour eggs into the hot skillet. Cook and stir until scrambled, 5 to 7 minutes. Transfer to the plate. Line a 14-inch round pizza pan with 1 1/2 cans dough. Arrange remaining dough over a 9x13-inch baking pan; pinch the pieces together to prevent separation when baking. Pour gravy mix into a small saucepan; whisk in 1 cup of cold water gradually. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minute. Allow to stand until thickened, about 4 minutes. Spread gravy over the dough; spread the hash brown mixture and cheese on top. Bake in the preheated oven until crusts are golden, 35 to 45 minutes.
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Line a 9x14-inch baking sheet with a silicone baking mat. Place coffee beans in a food processor and pulse a few times just until coarsely chopped. Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated. Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate. Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat. Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes. Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.
Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.
Place all ingredients into the well of a blender and blend until smooth. Add more milk or dulce de leche depending on thickness preference and blend again until smooth. Finish each smoothie with a small sprinkle of crushed almonds and serve immediately.
Pour schnapps into a shot glass. Very gently pour Irish cream liqueur over the schnapps. Wait until the Irish cream liqueur begins to clump and 'curdle' to look like a brain, just a few moments. Gently pour a tiny amount of grenadine 'blood' over the brain. Watch your guests gag over the look of one of the nastiest-looking Halloween drinks around. But they are yummy!
Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
Blend vegetable oil, sugar, vinegar, ketchup, salt, celery seed, paprika, and dried minced onion in a blender until smooth.
Mix yogurt, cantaloupe, pineapple, turbinado sugar, and yogurt in a bowl. Process yogurt mixture in an ice cream maker according to manufacturers' instructions. Serve immediately or freeze.
Place pina colada mix, coffee-flavored liqueur, vodka, banana, and 1/2 cup of ice into a blender. Cover, and puree until smooth. Add ice a little at a time and repeat until drink reaches desired consistency.
In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened. Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture. Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Put chia seeds in a blender; add hot water. Let chia seeds soak in hot water for 5 minutes. Add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth. Combine flour, cocoa powder, and baking powder in a bowl. Gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs. Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands. Bake in the preheated oven until logs are lightly browned, about 40 minutes. Remove baking sheet from oven and cool logs for 10 minutes. Reduce oven temperature to 275 degrees F (135 degrees C). Cut logs diagonally into 3/4-inch-thick slices. Lay slices on their sides on the parchment-lined baking sheets. Bake in the oven until biscotti are dry, about 25 minutes.
Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.
Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap(R) Aluminum Foil. Set aside. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely. Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance. Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned. Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.
Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear. Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Season chicken thighs on all sides with salt, pepper, and garlic salt. Pour corn muffin mix into a shallow bowl. Roll chicken thighs in corn muffin mix until well coated. Transfer coated thighs to prepared baking sheet. Bake chicken thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl. Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.
Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth. Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed. Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes. Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles. Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker. Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.
Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.
In a shot glass, combine 1 part hazelnut liqueur and 1 part vodka. Coat a wedge of lemon with sugar. Suck the lemon wedge, and with the juice still in your mouth, drink the shot.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel and chop. Combine the lettuce, bell peppers, beets, egg, cucumber and carrots in a large bowl, or in individual bowls. Toss, and serve the dressing on the side.
Blend milk, strawberries, yogurt, chocolate-flavored malt drink mix, and vanilla extract together in a blender until smooth.
Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes. Add quartered potatoes and cook until tender. When potatoes are cooked, remove into a mixing bowl; mash and set aside. Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft. Add cloves, salt, and pepper and simmer for another 15 minutes. Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving.
Arrange graham crackers in a cast iron skillet. Preheat broiler to high heat. In a small bowl, combine 1 cup HERSHEY'S Milk Chocolate Chips and shortening (do not use butter, margarine, spread or oil). Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle about 3/4 of the chocolate mixture over graham crackers. Arrange marshmallows in a single layer over crackers. Place in oven under preheated broiler 3 to 5 minutes or until marshmallows are puffed and golden brown. Remove from oven. Drizzle with remaining chocolate mixture and sprinkle with remaining HERSHEY'S Milk Chocolate Chips and sprinkles. Serve immediately.
Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.
Layer banana, spinach, mixed fruit, flax meal, protein powder, chia seeds, and matcha powder in a blender in the order listed; add enough water to cover. Cover blender and blend until smooth.