HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Bake the asparagus in the preheated oven for 10 minutes. While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza. Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside. Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl. Bring a large pot of water to a boil. Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Preheat oven to 375 degrees F (190 degrees C). Cream together the shortening and sugar. Mix in eggs and beat well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add flour mixture to shortening mixture in thirds. After each third, add 1/4 cup of the milk and mix well. Dough will be soft. Put dough on well-floured surface and knead in just enough additional flour so it can be rolled. Cut with your favorite cookie cutter. Transfer to parchment-lined baking sheet and bake for 10 minutes. I rotate my sheets, baking each sheet 5 minutes on middle, then 5 minutes on top rack.
Preheat the oven to 325 degrees F. Line an 8x8-inch glass baking dish with foil. In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla extract, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt. Stir until just combined, then fold in the walnuts. The batter will be thick. Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let cool completely in the pan before cutting into squares and serving.
Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped. With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups). Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup walnut pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels. Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions. Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.
Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite, about 11 minutes; drain. Cook and stir ground beef in a large pot over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Add picante sauce and stewed tomatoes to the ground beef; cook, stirring occasionally, until the tomatoes soften completely, about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Fry chicken, turning often, in the hot oil until all sides are browned, 5 to 10 minutes. Remove chicken from skillet. Add onions to skillet; cook and stir over medium heat until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir flour into onion mixture until blended and dissolved. Add wine, stirring constantly until evenly mixed. Mix carrots, mushrooms, chicken stock, bacon, parsley, tomato paste, thyme, orange peel, bay leaf, salt, and pepper into onion mixture; return chicken. Bring liquid to a boil. Transfer mixture to a baking dish; cover. Bake in the preheated oven until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside. In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans. In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans. Bake in preheated oven for 15 minutes, until golden. Serve warm.
Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat. Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese. Bake 25 min. or until knife inserted in center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Saute onion in bacon fat; add the brown sugar, mustard, garlic powder, salt and vinegar. Cook covered on low heat 20 minutes. In a four quart baking dish, combine the bacon, onion mixture, butter beans, lima beans, kidney beans, garbanzo beans and baked beans. Mix well, and bake covered for 1 1/2 hours. Uncover and bake 30 to 45 minutes longer.
Gin and glasses must be kept chilled in freezer. Measure and pour gin into glasses. Add 1/4 teaspoon olive juice to each glass. Garnish each glass with 3 speared green olives stuffed with Blue Cheese. CHEERS!
Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more. Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper. Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.
Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again. Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.
Heat oil in a large skillet over medium-high heat. Cook sausages, turning to brown all sides, 4 to 5 minutes. Place browned sausage in slow cooker. Add the peppers, onions, garlic, and Ragu(R) Old World Style(R) Traditional Pasta Sauce to the slow cooker; stir. Turn to low and cook for 6 to 8 hours. Serve over slices of hearty fresh bread; garnish with fresh basil.
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano. Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.
In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.
In a large saucepan combine gelatin power, cornstarch, sugar and boiling water. Cook over medium-high heat, stirring frequently, until mixture boils and thickens. Let cool to room temperature while you prepare the berries. Add berries to the cooled gelatin mixture. Stir gently to coat, then pour all into crust. Chill uncovered for 1 hour, then cover and store in refrigerator.
In a medium bowl, cream together the brown sugar and shortening. Stir in the egg and buttermilk. Stir together the flour, baking soda and salt, add to the creamed mixture, mix until well blended. Stir in the chopped gumdrops, walnuts and raisins. Cover bowl, and chill for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Drop cookies by rounded teaspoonfuls 2 inches apart onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool for 2 minutes on baking sheets before removing to cool on wire racks.
Melt coconut oil in a skillet over medium-high heat; saute shallots in hot oil until softened, 5 to 7 minutes. Remove from heat, cool slightly, and stir in flour until no lumps remain. Return shallot mixture to medium-high heat; slowly whisk in red wine and vegetable stock. Cook, stirring constantly, until liquid thickens, 3 to 5 minutes. Reduce heat to low and stir in balsamic vinegar and mustard. Season with thyme leaves, salt, and black pepper.
Place the shredded cabbage in a large bowl, and drizzle olive oil over it. Toss until evenly coated. Season with garlic powder, lemon juice and cilantro, and stir to blend in all of the flavors.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined. Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely. Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer. Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture.
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate. Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold. In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold. Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom. Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
Slightly moisten rims of 4 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice. Combine the sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.
Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil. Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place coconut flakes onto a baking sheet and toast in the preheated oven until light brown, about 5 minutes. Place coriander seeds in a skillet over medium heat. Roast the seeds, stirring constantly, until the they turn a light brown, 3 to 5 minutes. Remove from heat and grind in a blender until the seeds become a coarse powder. Place coconut, ginger, fish sauce, soy sauce, sumac, garlic, chili powder, and lime zest in the blender with coriander seeds; pulse until the mixture is blended into a paste. Place chicken in a roasting pan. Cut small slits near the chicken breasts, thighs, and wings with a sharp knife. Pack 1/3 of the paste into the slits, under the skin of the chicken. Dust chicken with salt; rub 2/3 remaining paste on chicken skin until thoroughly covered. Lay chicken breast-down in the pan. Refrigerate for 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake chicken in the preheated oven until golden brown and no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Beat in apple cider, 1 tablespoon at a time, until desired consistency is reached.
Heat the oil in a small skillet over medium heat; cook the lentils, mustard seed, and red chile peppers in the hot oil until the seeds start to burst. Remove from heat and add the green chile peppers and asafoetida powder; stir. Allow to cool slightly; grind the mixture to a coarse powder using a mortar and pestle. Return the skillet to the heat with 1 tablespoon oil; cook the onion in the hot oil until softened, about 5 minutes. Stir the tomatoes into the onion and continue cooking until most of the liquid has evaporated, about 3 minutes. Add the mixture to the lentil mixture; grind until the onions are completely crushed into the mixture. Season with salt; fold the cilantro leaves into the chutney to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers. Bake for 30 minutes in the preheated oven, or until top is golden and crispy.
Preheat the broiler. In a medium bowl, mix sour cream, mayonnaise, Swiss cheese and dry Italian-style salad dressing mix. Spread the mixture generously on the French bread slices. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 3 to 5 minutes, or until cheese is melted and bread is lightly browned.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil. Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.
Prepare the pastry by combining the flour and salt in a bowl. Rub in the butter and shortening until incorporated, and the mixture takes on a sandy appearance. Combine the egg and water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 3 hours in the refrigerator. While dough is chilling, peel plantains and cut into thirds. Place into a small saucepan with a little water. Bring to a simmer and steam until tender, 5 to 10 minutes depending on how ripe your plantains are. Once soft, pour out the water, and mash plantains with sugar, vanilla, nutmeg, and red food coloring. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.
Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight. Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting. Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered. Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Heat olive oil in a skillet over medium heat. Add carrots, celery, onion, bacon, and garlic. Cook until bacon is browned and crispy, about 10 minutes. Combine potatoes, broth, and water in a large pot. Bring to a boil; cook until potatoes can be easily pierced with a fork, about 10 minutes. Use an immersion blender to blend the mixture until nearly smooth. Add the bacon mixture, almond milk, salt, pepper, and Italian seasoning to the pot. Cook until heated through, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes. Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan. In a medium bowl, stir together flour, cocoa, sugar, and salt. Pour in oil, vanilla, prunes, and eggs. Mix until everything is well blended. Spread the batter evenly into the prepared pan. Bake for 30 minutes in the preheated oven, or until top is shiny and a toothpick inserted into the center comes out clean.
Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade. Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack. Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.
In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.
Heat a lightly oiled griddle over medium-high heat. Whisk eggs, yogurt, soy flour, sugar substitute, olive oil, flaxseed, vanilla, baking powder, salt, and cinnamon together in a bowl until smooth. Ladle batter onto griddle by 1/4 cupful; spread lightly with the back of the ladle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip carefully and cook until browned on the other side, another 2 to 3 minutes. Repeat with remaining batter.