HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour. Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water and 1 teaspoon salt to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse under cold water. Heat a large skillet over medium-high heat and stir in Italian sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 tablespoon Greek seasoning, 1 tablespoon oregano, 1 tablespoon basil, 1 tablespoon parsley, 1 tablespoon thyme, 1 teaspoon rosemary, 1 tablespoon garlic powder, and 1 teaspoon salt; stir well. Simmer until flavors have blended, about 20 minutes. Set aside 1/2 cup mozzarella cheese. Mix remaining mozzarella cheese with 1 teaspoon Italian seasoning, 1 teaspoon Greek seasoning, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon parsley, 1 teaspoon thyme, and 1 teaspoon rosemary in a large bowl. Spoon a layer of meat sauce into the bottom of a 9x13-inch glass baking dish; place 3 to 4 lasagna noodles atop meat sauce layer. Spread another layer of meat sauce over lasagna noodles; sprinkle a layer of the seasoned mozzarella cheese. Repeat layering with remaining ingredients and top casserole with the reserved 1/2 cup plain mozzarella cheese. Bake in the preheated oven until sauce is bubbling and cheese is melted, 30 to 40 minutes. Let stand 10 minutes before serving.
Pour water into a saucepan, and add the lemon zest strips. Bring to a boil over high heat. Once the water begins to boil, remove from the heat and stir in the honey, cinnamon, and lemon grass. Allow to steep for 2 minutes, then stir in lemon juice. Strain; serve hot or cold.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated. Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.
Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat. Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper. Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven. Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet. Roast green beans in preheated oven until tender, about 10 minutes. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.
In a large bowl, cream together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee. Sift together the flour, baking soda, salt, and ground nutmeg. Gradually add this to the creamed mixture. Stir in the apple butter and the walnuts. The dough will be sticky. Refrigerate for one hour. Preheat oven to 400 degrees F (200 degrees C). Lightly grease your cookie sheets. Drop cookies from a teaspoon onto cookie sheet about two inches apart. Bake in preheated oven for 10 to 12 minutes or until edges are firm. Let cookies cool on a wire rack.
Stir milk, sugar, pumpkin spice, and salt together in a large saucepan and bring to a simmer over medium-low heat. Whisk egg yolks in a small bowl. Slowly pour 1/2 cup of hot milk mixture into egg yolks while continuously whisking. Pour yolk mixture into simmering milk mixture and cook and stir until thickened, 5 to 10 minutes; remove from heat, add white chocolate and stir until chocolate has melted and mixture is smooth. Place mixture in refrigerator until cold, about 2 hours. Stir heavy cream and vanilla extract into chilled mixture until smooth; pour into ice cream maker's container and freeze according to manufacturer's directions.
In a medium mixing bowl, cream together butter and confectioners' sugar until light and fluffy. Beat in egg, salt, and vanilla extract. Pour half of mixture into each pastry shell and chill. In a large bowl, beat cream until soft peaks form. Fold in pineapple and pecans. Evenly spread half of mixture into each pastry shell. Chill 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Combine apple pie filling and cranberry sauce in a shallow baking dish. In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture. Bake in the preheated oven for 40 minutes, or until browned and crisp.
Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper. Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles. Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes. Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain. In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through. In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil. Bake 30 minutes in the preheated oven, until bubbly.
Stir warm soy milk, honey, and brown sugar together in a bowl until sugar is dissolved; stir in yeast and let sit until mixture becomes foamy, about 5 minutes. Stir 3 cups flour, ground flax seed, butter, and salt into yeast mixture. Mix remaining flour, 1/2 cup at a time, mixing well after each addition, until dough pulls together. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl and place dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Carefully turn dough onto a lightly floured surface; punch dough down. Divide dough into 2 equal pieces and form into loaves. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 425 degrees F (220 degrees C). Place loaves in the preheated oven and reduce heat to 375 degrees F (190 degrees C); bake until the tops are golden brown and bottom of loaves sound hollow when tapped, 27 to 30 minutes.
Layer cucumber, banana, ginger, and chia seeds in a blender; add orange juice. Blend mixture until smooth, adding water for a thinner smoothie.
Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot. Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour. Add barley and continue to cook for another hour. Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.
Mix cream and chicken bouillon granules together in a small microwave-safe bowl. Microwave on medium until granules are soft, 20 to 30 seconds; set aside. 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 cauliflower, cover, and steam until very tender, 20 to 25 minutes. Drain and place in a large bowl. Mash cauliflower using a hand mixer on low speed, about 1 minute. Add cream mixture and increase speed to high; mix together until creamy, 3 to 5 minutes. Sprinkle in shredded Cheddar cheese, seasoned salt, and garlic powder. Stir by hand until well-mixed and serve.
In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering. Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven. Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot. To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.
Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender. Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling. Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans. Combine cake mix, eggs, water, vegetable oil, and pudding mix in a large bowl; beat until combined and smooth. Divide batter between loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet. Heat a skillet over medium heat. Add ground beef, garlic salt, dried parsley, and Italian seasoning. Cook and stir until beef is browned, 5 to 7 minutes. Mix in spaghetti sauce. Reduce heat to low and cook until sauce is thickened and resembles a Bolognese, 15 to 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add oil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Transfer shells to a baking dish and let cool briefly. Scoop cream cheese into the bottom of the pasta shells. Scoop sauce over the cream cheese. Sprinkle with feta cheese and parsley. Bake in the preheated oven until cheese is browned, about 15 minutes.
In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool. When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.
Preheat grill for high heat. Combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender. Puree until smooth. Bring a large pot of water to a boil. Cook noodles and cabbage for two minutes, or until done. Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once. Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.
Place yogurt, peanut butter, banana, strawberries, and ice cubes into a blender. Puree until smooth.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Combine water, red wine, sugar, cinnamon, nutmeg, ginger, spearmint leaves, and mint leaf in a saucepan; bring to a boil. Reduce heat to low and add apple to mixture. Simmer tea until apple breaks easily with a fork, about 5 minutes. Remove apple using a slotted spoon or strainer and pour tea into a mug.
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight. Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed. Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan. Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely. In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps. Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.
Preheat oven to 400 degrees F (205 degrees C). Melt butter or margarine and stir in mustard. Place bread crumbs in a flat dish. Roll each chicken piece in the butter mixture, then coat with bread crumbs. Place chicken pieces in a 9x13 inch baking dish. Sprinkle with cheese and bake in the preheated oven for 15 minutes. Turn and bake 15 minutes longer, or until crispy.
Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Combine the cream cheese and condensed milk; blend until smooth. Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon. Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.
Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir. Garnish with a slice of lemon or orange and a maraschino cherry.
Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Combine sliced cooked sweet potatoes, apples, raisins, ham glaze and salt in a large bowl. Spread evenly into prepared dish. For Streusel: Mix brown sugar, flour, pecans, rolled oats, cinnamon and salt in a medium bowl. Cut in butter with pastry blender until mixture is crumbly. Spread evenly over sweet potato mixture. Bake uncovered 50 to 60 minutes or until potatoes are fork-tender and topping is golden brown.
In a large pot with boiling salted water cook pasta until al dente. Drain. In a large saucepan heat the Italian dressing and olive oil together over medium heat. Add drained spaghetti; toss well to coat. Add chopped tomatoes, chicken or turkey, and grated Parmesan cheese and toss lightly. Serve warm.
Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.
Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels. Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended. Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.
Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl. Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices. Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes. Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze. Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.