HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool. In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic. In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain. Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter. Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter. Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.
Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.
Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes. Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.
Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.
Preheat oven to 425 degrees F. Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Heat oven to 425 degrees F. Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally. Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min. Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside. Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.
Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds. Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
With a small, sharp knife, carve a hole in the top of the watermelon big enough for the end of the bottle. Open the bottle of vodka, and place it upside-down in the hole. Refrigerate overnight. To serve, place watermelon on a tray to catch the juice, and cut into pieces.
Mix oil, black pepper, cayenne, chipotle, ketchup, honey, soy sauce, vinegar, and root beer together in a bowl. Cut steak lengthwise down the middle and slice across the grain into 1/2-inch pieces. Add beef to the bowl of marinade and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours. Fold beef pieces in half and thread them onto 4 or 5 skewers. Pour the marinade into a saucepan over medium heat. Cook until a thick glaze forms, 5 to 10 minutes. Cool until slightly thickened. Preheat a charcoal grill to high. Place skewers on the grate over direct heat. Grill, flipping occasionally, until beef starts to spring back to the touch, 3 to 4 minutes per side. Brush glaze on top. Garnish with sesame seeds.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling. Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat. Cook in microwave on High for 4 minutes. Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet. Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.
Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 10 to 15 minutes. Remove cauliflower and steamer from the pot. Drain all water and return cauliflower to the empty pot. Add chives, parsley, garlic powder, and onion powder. Set pot over medium-low heat. Mash cauliflower with a potato masher to the consistency of rice grains. Stir until excess moisture evaporates and the 'rice' appears fluffy, 5 to 7 minutes. Season with salt and pepper.
In a wide mouth pint jar layer the barley, split peas, rice, and lentils. In a small plastic bag combine the parsley, garlic, pepper, salt, garlic powder, Italian seasoning, and sage. Decorate jar lid and attach seasoning packet with ribbon to jar. Attach a recipe card with the following directions: 1. Empty jar contents into a colander and rinse. 2. Place contents in a large stockpot and cover with 10 cups water. 3. Stir in 1 chopped medium onion, and the seasoning packet. 4. Bring to a boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add additional water if necessary.
Mix lemon-lime soda and fruit punch together in a large punch bowl. Scoop raspberry sherbet into punch mixture.
Preheat an outdoor grill for high heat, and lightly oil the grate. Place cucumbers and red peppers on grill, cook until slightly softened, about 2 minutes per side. Remove from heat. Combine water, vinegar, sugar, kosher salt, garlic, black peppercorns, dill, and red pepper flakes in a saucepan over medium heat. Bring to a simmer and remove from heat. Pack cucumbers and peppers evenly between two 16-ounce mason jars. Pour hot pickling liquid into jars, leaving 1/4-inch headspace. Screw on lids and let cool to room temperature. Refrigerate for 24 hours before serving.
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch pattern with a sharp knife. Place pork belly skin side-up in a large roasting pan. Pour fish sauce evenly over pork belly. Season with rock salt and pepper. Let stand at room temperature for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Cover roasting pan with aluminum foil. Roast pork belly in the preheated oven for 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking, basting pork belly with juices every 30 minutes, until very tender, about 4 hours. Remove aluminum foil and turn on the oven's broiler. Broil pork belly until skin is crisp, about 30 minutes. Remove pork belly from oven. Let rest for 30 minutes. Slice off the bone. Mix shallots, soy sauce, calamansi juice, sinamak, and chile peppers in a bowl to make dipping sauce. Serve slices of pork belly with dipping sauce.
Combine pork, onions, garlic, water, and pepper in a saucepan. Cook on low heat for 1 hour, stirring frequently. Stir quick-cooking oats, salt, allspice, and milk into pork mixture. Cook for 1 hour more, stirring frequently. Let cool slightly. Mix with an electric mixer at medium speed until mixture becomes creamy, about 1 minute. Refrigerate or freeze in small portions.
Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Stir baking mix, water, Cheddar cheese, and pesto together in a bowl to form a batter; adjust amount of baking mix and water according to your preference. Pour 1/4 cup batter onto the griddle. Cook until bubbles begin to form on top, 2 to 3 minutes; turn and cook second side to a golden brown color, another 2 to 3 minutes. Repeat until all batter is used.
In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until thickened.
Preheat broiler to high. Line a baking sheet with aluminum foil. Arrange Pretzel Crisps(R) on foil. Combine mozzarella, Parmesan, and parsley in a small bowl. Carefully top each crisp with about 1 teaspoon of the mixture. Place pan under broiler; broil until cheese is warm and beginning to melt, about 30 seconds to 1 minute. Watch carefully so they don't burn. Heat a skillet over medium-high heat. Add oil and sausage. Cook and stir until sausage is nicely browned on both sides, 1 to 2 minutes. Remove from heat. Top the cheese on each Pretzel Crisp(R) with a piece of sausage. Carefully wrap a chive around the middle of the crisp tying it into a knot. Cut off any excess chive and place on your serving platter. Serve immediately with pizza sauce for dipping.
Preheat oven to 350 degrees F (175 degrees C). Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl. Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil. Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.) Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes. Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners. Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots. Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined. Scoop batter into the prepared muffin tins to fill the cups 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes. Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy. Spread frosting over cooled cupcakes.
Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree. Cover bowl with plastic wrap and refrigerate until set, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts. In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Bake in the preheated oven for 45 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. To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread. To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Combine pasta sauce and lemon juice together in a saucepan over medium-low heat; simmer, stirring occasionally, until sauce is reduced by half, about 45 minutes. Stir bacon into reduced tomato sauce.
Combine evaporated milk and pudding mix in a saucepan over medium-low heat. Stir and simmer until thickened, about 10 minutes. Remove saucepan from heat. Stir in sugar, eggs, and vanilla extract and pour mixture into an ice cream maker. Pour milk to the fill line and stir. Freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Arrange bread in the bottom of a lightly greased medium baking dish, and drizzle with butter. Top with Swiss cheese, Monterey Jack cheese, and ham. In a medium bowl, blend eggs, milk, and mustard. Season with salt and pepper. Pour into the baking dish. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 325 degrees F (165 degrees C). Blend sour cream and Parmesan cheese in a small bowl, and set aside. Bake the layered mixture 1 hour in the preheated oven. Spread sour cream mixture over the surface of the baked dish, and continue cooking about 10 minutes, until surface is lightly browned. Allow to sit about 15 minutes before serving.
Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust. Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Mix together cake mix and baking powder in a large bowl and set aside. Whisk together eggs, oil, and vanilla extract in a smaller bowl. Add egg mixture to cake mixture and stir vigorously to form a dough; be sure to incorporate all pockets of dry cake mix. Gently mix in chocolate chips. Drop rounded balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet; make balls taller than they are wide. Add 1 or 2 additional chocolate chips onto each cookie, if desired. Bake in the preheated oven for 10 minutes; do not let cookies brown. Allow the soft cookies to cool on the baking sheet for 3 minutes. Cookies will sink as they cool; you can press down gently with your fingers if necessary. Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Cook and stir ground beef and onion in a large skillet over medium heat until ground beef is browned and crumbly, about 10 minutes. Drain excess grease. Cook and stir cabbage into ground beef mixture until cabbage is just tender, about 5 minutes. 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 but still slightly firm, about 5 minutes. Drain well. Stir noodles and cream of mushroom soup into the beef and cabbage until heated through; season with salt and black pepper.
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper. Combine butter, seasoning, and salt in a bowl. Add seeds; stir with a spoon until coated. Spread in a single layer on the baking sheets. Bake in the preheated oven, stirring occasionally, until golden brown and crisp, about 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Wrap 1 corned beef slice around each chicken breast. Wrap a slice of bacon around outside of corned beef wrapping. Secure with toothpicks if needed. Arrange wrapped chicken in a deep baking dish. Arrange broccoli florets around wrapped chicken breasts. Stir cream of mushroom soup and sour cream together in a bowl. Pour the mixture over the chicken and broccoli to completely cover. Cover baking dish with aluminum foil. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. Remove foil from the dish, return to oven, and bake until bacon browns, about 30 more minutes.
In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Preheat oven to 325 degrees F (165 degrees C). Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.
Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries. Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet. Bake in preheated oven until edges turn brown, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix browned beef, pork and beans, cold water, white vinegar, and mustard together in the prepared baking dish. Bake in preheated oven until beginning to dry around the edges, about 1 hour.
Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk. Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once. Preheat oven to 425 degrees F (220 degrees C). Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.
Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight. Preheat oven to 275 degrees F (135 degrees C). Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets. Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate. Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust. Bake until pie filling is set in the center, about 45 minutes.
Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.