HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside. In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes. Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish. Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'. Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes. Form mixture into small balls using your hands. Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.
Lay five Mission(R) Medium Flour Tortillas on a flat work surface; next spread each evenly with 3 tablespoons warm melted caramel, sprinkle each evenly with 3 tablespoons chopped peanut brittle, and drizzle each evenly with 2 tablespoons warm melted chocolate. Begin at the bottom and roll forward into a cylinder, cover, and let sit at room temperature for 2 hours. Slice each into 8 equal pinwheels, half-dip each pinwheel in melted chocolate as needed, dredge or sprinkle with more chopped peanut brittle, allow chocolate to set at room temperature, and serve.
Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat. Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
Preheat oven to 350 degrees F (175 degrees C). Combine cream, instant coffee and chocolate syrup in a large bowl and place in refrigerator. In a mixing bowl, cut butter into flour until mixture resembles large crumbs. Stir in nuts and press into a 9x9 inch baking dish. Bake in preheated oven 15 minutes, until lightly browned. Let cool completely. Beat chilled cream mixture with an electric mixer until stiff peaks form. Spread over cooled crust, cover and freeze 4 hours, until firm.
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through. Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top. Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.
Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes. Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes. Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls. Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
Slice jackfruit into long triangles. Squeeze out excess moisture over a colander. Mix lemon juice, nutritional yeast, vegetable oil, garlic, sesame oil, 1 tablespoon plus 1 teaspoon salt, cumin, paprika, allspice, turmeric, cinnamon, pepper, and cayenne pepper in a large bowl. Add jackfruit; mix and knead thoroughly to coat with lemon juice mixture. Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt together in a 9-inch cake pan. Add cold brew, pumpkin puree, oil, and vanilla extract and mix thoroughly. Stir vinegar in until just combined. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix. Whisk milk and egg together in a small bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess. Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a blender half full of ice, combine strawberries and citrus soda. Blend until smooth. Pour into glasses and serve.
Preheat oven to 350 degrees. In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves. Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree. Pour filling into premade pie shell. Bake for 50 to 55 minutes or until filling is set.
Place mango, milk, apple juice, banana, Carnation Breakfast Essentials Drink and ice in blender; cover. Blend until smooth.
Fill a large pot with lightly salted water and bring to a boil. Add soba noodles; cook, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Drain and toss with 1 tablespoon oil. Allow to cool, about 15 minutes. Transfer to a bowl. Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and scallions; cook and stir until onion is translucent, about 5 minutes. Stir onion mixture into the noodles in the bowl. Add eggs, salt, and black pepper; mix until well-combined. Pour remaining oil into a 9-inch baking dish. Place dish in the oven to heat the oil, about 2 minutes. Remove from the oven and pour in noodle mixture. Bake kugel in the preheated oven until golden, about 45 minutes.
Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours. To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy skillet over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar and molasses. Season with chili powder and black pepper. Reduce heat, and simmer for 2 hours. Preheat oven to 250 degrees F (120 degrees C). Drain meat, and arrange in a roasting pan. Sprinkle with salt, and cover with barbecue sauce. Roast in preheated oven for 2 hours, basting every 1/2 hour.
In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator. Preheat the oven broiler. Lightly grease a baking sheet. Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square casserole dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes. Mix steamed broccoli, bread cubes, diced tomatoes, ham, and pepper jack cheese together in a large bowl. Beat eggs, cream, garlic powder, salt, and pepper together in a separate bowl; stir into broccoli mixture. Pour mixture into the prepared casserole dish. Bake in the preheated oven until eggs are set in the middle, about 35 minutes. Allow to cool for 3 to 5 minutes before cutting.
Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes. Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes. Drop by spoonfuls onto wax paper.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine; cook at a boil until tender yet firm to the bite, about 8 minutes. Drain. Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer; cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate. Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce; cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet; stir until coated with sauce and warmed through, 2 to 3 minutes. Serve sauce over fettucine.
In a medium bowl, layer cucumbers, tomatoes, onion, bell pepper, kalamata olives, and feta cheese. Sprinkle with oregano, then drizzle with lemon juice and olive oil. Season with salt and pepper to taste.
In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
Grease an 8x8 inch square pan. In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C). Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!
Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour. Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm. Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce. To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight. Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately. Transfer drained meat mixture to a cutting board and finely chop. Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Roll chilled meat mixture into 1-inch balls. Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl. Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes. Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes. Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat. Whisk in mustard, red pepper flakes, and black pepper. Transfer mixture to blender and puree until completely smooth.
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sausage, cream cheese, spinach, garlic, and red pepper flakes in a bowl. Unroll and separate crescent roll dough into individual portions. Spread equal amounts of the sausage mixture into the middle of each dough portion. Roll and wrap dough around the filling to look like a baseball rather than a crescent roll; arrange onto a baking sheet. Bake in preheated oven until golden brown, about 25 minutes. Cool 10 minutes before serving.
Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet. Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.
Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl. Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes. Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes. Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the skillet. Cook and stir until string beans are tender, about 10 minutes. Garnish with sesame seeds.
Mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. Beat well. Beat in eggs and 1 1/2 teaspoons vanilla. Spread batter in three greased and floured 9 inch round pans. Bake for 30 minutes at 350 degrees F (175 degrees C). Cool, and remove from pans. Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut. Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat the butter in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Meanwhile, combine eggs, salt, and pepper in a large bowl. Stir in the noodles and onion. Pour noodle mixture into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven until noodles are golden brown, 45 minutes to 1 hour.
Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
 Watch Now Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
 Watch Now Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
 Watch Now To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
 Watch Now
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.
Preheat oven to 400 degrees F (200 degrees C). Mix potatoes, bacon, butter, garlic, salt, and black pepper together in a 8x8-inch pan. Bake in the preheated oven until potatoes are tender, 30 minutes. Reduce heat to 350 degrees F (175 degrees C). Pour eggs over potato mixture; season with oregano. Stir gently to incorporate. Bake in the preheated oven until eggs are set and cooked through, about 10 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 2 more minutes.
Soak peas overnight in ample water. Drain before using in the recipe. Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes. Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce. Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks. Season to taste with salt and pepper.