HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain, reserving some of the water. Combine spinach and beets in a blender adding as much of the reserved water as needed to help the mixture blend smoothly; blend until smooth. Melt butter in a large pot over medium heat. Stir blended spinach mixture with the melted butter; cook until the color begins to change, 5 to 7 minutes. Stir water into the mixture to thin the liquid. Stir drained orzo pasta into the soup; season with thyme, salt, and pepper. Remove pot from heat and stir sour cream through the soup. Sprinkle with Cheddar cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well. Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes. Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.
Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes. Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions
Wash rice well and soak in 2 1/2 cups salted water for 30 min. Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil. In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds. Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil. Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.
Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain. Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat. Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain. Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes. Sprinkle soup with chives to serve.
Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour one 13x9 inch cake pan. Beat eggs and white sugar together. Stir in the sour cream, oil, and cake mix, beat well. Mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together. Pour 1/2 of the cake batter into the prepared pan. Top with all of the raisin mixture then pour the remaining cake batter over the top. Bake at 300 degrees F (150 degrees C) for 45 to 55 minutes. Let cake cool slightly then spread icing over top. To Make Icing: Mix the confectioner's sugar, butter or margarine, and milk together. Blend until smooth and spread over warm cake.
Preheat the oven to 350 degrees F (175 degrees C). In a large pot, combine the green beans, onion and water. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a 2 quart casserole dish. While the beans cook, fry the Canadian bacon in a skillet over medium-high heat until crisp. Stir in with the beans along with the cream of celery soup and milk. Sprinkle bread crumbs over the top. Bake for 30 minutes in the preheated oven, until heated through and sauce is bubbly. This recipe also works well to make ahead and refrigerate or freeze until needed. If baking cold, bake for 1 hour.
Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.
In a 3 quart saucepan, heat white sugar and corn syrup until bubbles form. Remove from heat, and stir in peanut butter. Add chocolate flavored crispy rice cereal; stir to coat well. Gently stir in chocolate chips to give marble effect. Press into 9x13 inch pan and cool until firm. Cut into bars.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan and layer cooked egg noodles on the bottom. Mix cottage cheese, cream cheese, and sour cream together in a bowl. Heat a large skillet over medium heat. Add ground beef; cook and stir until nearly browned, about 5 minutes. Stir in pasta sauce and tomato paste. Spread the cottage cheese mixture over the cooked noodles in the baking pan. Top with the ground beef mixture. Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and bake until melted and bubbling, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken. When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve.
Combine grapefruit vodka, grapefruit juice, and cranberry juice in an ice-filled cocktail shaker. Shake and strain cocktail into a martini glass.
In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust. In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer. Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine. Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching. Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook. Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.
Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes. Remove chicken from water, let cool, and shred. Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil. Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add onion mixture, chili powder, 1 teaspoon salt, and cumin to the broth mixture. Mix masa, 2/3 cup water, and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture. Cook until heated through and masa balls are cooked through, 15 to 20 minutes. Stir Cheddar cheese into soup until melted, about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.
In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C). Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
Cook and stir sausage in a skillet over high heat until lightly browned, about 5 minutes. Drain excess grease. Add Alfredo sauce, milk, and habanero pepper to the skillet. Cook over medium heat until bubbly, about 10 minutes. Reduce heat to a simmer and add 1/2 cup pepper Jack cheese. Cover and cook sauce until thickens, about 10 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Pour sauce over pasta; garnish with remaining pepper Jack cheese, diced tomatoes, and green onions. Cover for a few minutes to melt the cheese.
Preheat an outdoor grill for medium-high heat. Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet. Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves. Stir in peanut butter, then add the cereal. Drop by teaspoonfuls onto waxed paper. Let cool before storing.
In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.
Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more. Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream. Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion until lightly browned and tender, 10 to 15 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, and evaporated milk in a bowl. Arrange potatoes in a 9x13-inch casserole dish. Pour sauce over potatoes. Bake in the preheated oven until potatoes are tender and sauce is bubbling, 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. Stir occasionally to keep from burning. Bake hen at 375 degrees F (190 degrees C) for about 1 hour or until bird is cooked through and juices run clear. Baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.
In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated. Preheat oven to 350 degrees F (175 degrees C). Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough. Preheat oven to 350 degrees F (175 degrees C). On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter. Pour batter into the prepared pan. Bake in the preheated oven for 70 to 80 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.
Place radish lengthwise on a flat work surface. Trim ends and slice off the top third so it is flat. Turn and cut into rectangular, 1/16-thick slices using a mandoline slicer. Mix 2 tablespoons vinegar, 2 tablespoons sugar, and salt together in a small bowl until sugar dissolves. Place the radish rectangles in bowl, turning to coat. Marinate until soft enough to roll, about 1 hour. Trim radish sprouts to be 3 inches in length. Set aside any cucumber matchsticks without skin for another use. Squeeze excess liquid from the radish rectangles. Place some radish sprouts and a slice each of cucumber, yellow bell pepper, and carrot on 1 rectangle; roll up. Repeat with remaining sprouts, cucumber, yellow bell pepper, carrot, and radish rectangles. Mix remaining 1 tablespoon vinegar, remaining 1 tablespoon sugar, and hot pepper paste to make a dipping sauce. Serve sauce with radish wraps.
Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each. Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved. Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon. Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.
In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight. In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer. Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.
In a medium bowl, cream together the shortening, sugar, eggs, and vanilla until smooth. Then stir in the sour cream. Sift together the flour, salt, baking powder, and baking soda; stir into the creamed mixture. Finally, stir in the pecans and raisins. Cover dough and refrigerate for 1/2 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Drop dough by teaspoonfuls onto a cookie sheet. Bake for 15 to 20 minutes. When cooled ice the cookies.
Mix milk and pudding together in a bowl. Set aside. Mix cream cheese and sour cream together in a large bowl. Fold in whipped topping. Stir in milk-pudding mixture. Top salad with pie filling. Chill until ready to serve.
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla. Preheat oven broiler to high. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the sweet potatoes until smooth. Add the pineapple, cinnamon, nutmeg and cloves; mix well. Pour into one 9x13 inch baking dish and top with marshmallows. Bake for 20 minutes or until marshmallows are golden.
In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.
Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry. Preheat oven to 375 degrees F (190 degrees C). When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.
Rinse chicken and allow to air-dry for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin. Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan. Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes. Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.
Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended. Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated. Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.
Preheat oven to 375 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Cream shortening until light and fluffy. Add sugar gradually. Blend in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and salt. Add vanilla to the evaporated milk. Alternately add flour mixture and liquid ingredients to cream mixture. Blend in mashed bananas and chopped nuts. Pour batter into the prepared pan. Bake at 375 degrees F (190 degrees C) for 45 minutes.
In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender. Add the Velveeta(R) milk and butter or margarine. Heat until hot and serve.