HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper. Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.
Blend berries, yogurt, oats, water, protein powder, and honey in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, stir together anise seeds and mint. Stir in 1 cup water, and bring to a boil over high heat. Boil 5 minutes, then stir in honey. Continue to boil until most of the water has boiled off. Remove from heat, and stir in remaining 1/4 cup water. Place lemon strips in a bowl, and pour melted butter over the strips. Let sit 5 minutes. Place salmon on baking sheet. Brush thoroughly with anise sauce. Place in a preheated oven, and bake until done, about 15 minutes. Remove from oven, and brush liberally with lemon butter.
Heat a large skillet over medium heat and add ground beef; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Heat olive oil in a soup pot over medium-high heat. Cook and stir green pepper in the hot oil until it starts to soften, 5 to 7 minutes. Reduce heat to low, stir in garlic, cumin, and chili powder, and season with salt and black pepper to taste. Mix cooked ground beef and tomatoes into green bell pepper mixture, breaking up tomatoes with a spatula. Add 4 cups of water or enough to cover the ingredients, reduce heat to low, and simmer at least 2 hours to blend flavors.
Preheat oven to 300 degrees F (150 degrees C). Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat. Totally wrap the meat in the foil and place in a roasting pan. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Heat oven to 350 degrees F. Lightly grease 2 1/2-quart baking dish. Cook macaroni according to package directions; drain well. Pour into large bowl. Toss chili, salsa, green pepper and chili powder with macaroni until well mixed. Stir in 1 1/2 cups cheese. Spoon into prepared casserole. Top with remaining 1/2 cups cheese. Bake 30 to 35 minutes or until hot and cheese is melted and lightly browned.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes. Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip. Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles. Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes. Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip. Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.
Mix salt, baking powder, and half the flour in a bowl. Set aside. Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel. Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.
Spray inside of 4-quart slow cooker with cooking spray. Add tomato sauce, water, squash and garlic powder to slow cooker; stir to combine. Pinch sausage into bite-size pieces and place in slow cooker. Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours. Stir in pasta and spinach; cover and cook on HIGH 30 minutes more or until pasta is tender.
Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes. Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks. Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed. Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
Preheat oven to 450 degrees F (230 degrees C). Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese. Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside. Pour vinegar over chicken and serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting. To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish. Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined. Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish. Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved. Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables. Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper. Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.
Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans. Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients. Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract. Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans. Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well. Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed. Top each cup of fruit and yogurt with 1/4 cup granola before eating.
Toss the coconut with 1/4 teaspoon salt in a bowl; set aside. Sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. Stir the sugar into the mixture until completely dissolved. Add the mashed banana and mix well. Add 1/8 teaspoon salt and coconut milk; again, mix well. Pour the batter into a square baking tin or individual aluminum foil cups. Top with the reserved coconut. Bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. Steam the cake over the boiling water until cooked through, 20 to 25 minutes.
Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally. Preheat an outdoor grill for medium-high heat and heat a grill pan. Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes. Return peppers to bowl with marinade and toss. Sprinkle with salt, if desired, and serve.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top. Bake in the preheated oven until the crust is lightly browned, about 45 minutes.
Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste. Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened. Whisk egg yolks and lemon juice together in a bowl. Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil. If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes. Stir chicken breast pieces into sauce until chicken is heated through.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and add vanilla. Beat in the flour and evaporated milk. Stir in chopped walnuts. Pour into pie shell. Bake in the preheated oven for 60 minutes, or until golden brown.
Preheat oven to 375 degrees F (190 degrees C). Sift flour, cornstarch, baking soda, and baking powder together in a bowl. Mix brown sugar and egg together in a bowl; stir in apples, cinnamon, and cloves. Blend softened butter into the apple mixture with a fork. Slowly stir flower mixture into the apple mixture until combined. Spoon batter onto a baking sheet. Bake in the preheated oven until lightly brown, about 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans. Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth. Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans. Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely. To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended. Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.
In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to cook more strips. When all chicken strips are browned, add condensed mushroom soup, 1 soup can of water, and mushrooms to skillet; blend well with pan drippings and chicken strips. Add macaroni noodles, and just enough water to cover noodles; stir well. Lower heat, and cover. Simmer until noodles are done, stirring frequently.
In a large bowl, combine vodka, cranberry juice and orange juice. Place in freezer for 2 hours, or until slushy. When slushy, mix in mandarin oranges and serve, or replace in freezer.
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff. Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth. Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula. Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake. Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.
In a saute pan, brown ground beef, over medium heat. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done. Add browned ground beef, mix and serve.
Preheat the oven to 400 degrees F. In a large bowl, combine red and purple potatoes and toss with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast in the oven for about 30 minutes, until tender and browned. Set aside and let cool to room temperature. In a large pan set over medium heat, add green beans and 3 tablespoons water. Saute until beans are bright green and water has evaporated, about 3 minutes. Add 1 tablespoon of the oil to the pan. Add zucchini, yellow squash, and corn to the pan. Cook until crisp-tender, 5 to 7 minutes. Add thyme and remaining 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper to the pan. Cook for 1 to 2 minutes longer, until fragrant. Remove from heat and add the tomatoes. Cool to room temperature. Once cool, add the potatoes to the other vegetables. In a small bowl, whisk together lemon juice and sugar. Continue whisking constantly and slowly drizzle in the remaining 2 tablespoons oil. Add the shallots and stir. Drizzle the vinaigrette over the potato salad and gently toss to coat. Add more salt and pepper to taste, if desired. Serve at room temperature or chill.
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
Preheat oven to 375 degrees F (190 degrees C). Spread rhubarb pieces evenly into pie shell. In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer. Bake in preheated oven for 40 to 45 minutes until filling is set.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until it's just warm. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing. Place salad onto serving plates, and sprinkle with the potato sticks.
Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet. Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet. Bake in the preheated oven until golden brown, about 20 minutes. Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper. Spoon the hot gravy over the chicken rolls before serving.
Stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder, cinnamon, liquid smoke, chili powder, paprika, black pepper, cayenne pepper, and cloves together in a large pot; bring to a boil, reduce heat to low, and simmer until thickened, 1 1/2 to 2 hours. Sterilize jars and lids in boiling water for at least 5 minutes. Pour sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat. Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling. Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes. Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts. Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.
Combine sambal paste, sugar, lime juice, olive oil, garlic, ginger, mirin, fish sauce, and sesame oil in a large bowl; mix well. Reserve half of the marinade for basting. Stir shrimp into the remaining half of the marinade, coating evenly. Cover and refrigerate for about 45 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove shrimp from marinade; discard marinade. Grill shrimp about 2 minutes on each side. Brush with the reserved marinade. Remove shrimp from grill to serving platter. Garnish with cilantro.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.