HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet. Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes. Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes. Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each. Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely. Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan. Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
For the crust, combine the zwieback crumbs, 1/3 cup sugar, nutmeg, and melted butter. Press onto bottom and part way up sides of a 9-inch springform pan. Chill crust while preparing filling. Preheat oven to 450 degrees F (230 degrees C). For the filling, beat cream cheese in large mixer bowl until fluffy. Stir in Colby cheese, 3/4 cup sugar, flour, milk, vanilla, and salt. Beat on medium speed of mixer until well-blended, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Pour into chilled crust. Bake for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Bake until the center of the cheesecake is set, about 40 minutes. Remove from oven and let stand 10 minutes. Spread yogurt over top. Return to oven and bake 10 minutes. Cool completely on wire rack. Chill several hours or overnight. To serve, place the cake on a serving plate and carefully remove the sides of the pan.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spray insides of spaghetti squash with cooking spray. Season with salt and black pepper. Place squash, cut-side down, on the baking sheet. Bake in the preheated oven until easily pierced with a knife, about 1 hour. Flip and let cool until easily handled, about 10 minutes. Scrape insides of squash into spaghetti strands using a fork. Spread evenly into a 9x13-inch baking dish. Place turkey in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Stir half of the enchilada sauce into the skillet. Spread turkey mixture evenly over squash in the baking dish. Scatter queso fresco then Mexican cheese over turkey layer. Top with remaining enchilada sauce. Bake in the preheated oven until cheese is melted, about 15 minutes.
Place the garbanzo beans in a saucepan, and cover with several inches of water. Combine the quinoa with 1 cup of water in a small saucepan. Set both aside to soak overnight. The following day, pour the soaking water off of the garbanzo beans, and fill with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, about 1 hour. Drain and set aside. Meanwhile, bring the quinoa to a boil over high heat in its soaking water. Reduce heat to low, and simmer until tender, about 10 minutes; set aside. Combine the drained garbanzo beans and quinoa in a mixing bowl with the parsley; set aside. In a separate bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Season to taste with sea salt and pepper. Pour the dressing over the garbanzo bean mixture, and stir gently before serving.
In a large saucepan over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well. Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan. Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool. Beat cold whipping cream and confectioners' sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.
Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes. Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine. Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour. Punch dough down; let rest 10 minutes more. Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes. Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool. Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large mixing bowl, combine cooked pasta, crabmeat, tuna, shrimp, carrots, and onion. In a separate small mixing bowl, combine creamy salad dressing, French dressing, milk, and sugar. Pour dressing mixture over pasta mixture and toss well. Refrigerate until well chilled, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together flour, sugar, cocoa and baking soda. Add mayonnaise, water, and vanilla. Beat 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C), 30-35 minutes or until done.
Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes. Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
Fill a highball glass with ice cubes. Pour in the rum, tequila, gin, blue curacao, vodka, sour mix, and cola. Do not stir, allow the liquors to remain layered! Garnish with a lime wedge to serve.
Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour. Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern. Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour. Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough. Bake in the preheated oven until golden brown on top, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan. Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish. Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips. Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.
Preheat oven to 325 degrees F (165 degrees C). Mix peanut butter, 1 cup plus 2 tablespoons honey, eggs, coconut flour, vanilla extract, and baking soda together in a large bowl until cookie dough is well-combined. Drop teaspoonfuls of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven until golden, about 15 minutes. Use a fork to press a crisscross pattern into cookies immediately after removing from the oven.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni in cold water until cool; drain. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. Chill in refrigerate for 30 minutes before serving.
Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes. Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes. Stir black beans, tomato, bell pepper, and avocado together in a bowl. Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth. Pour dressing over black bean mixture; add quinoa and toss to coat.
In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil. Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more. Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.
With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.
Dissolve gelatin in boiling water. Chill until mixture starts to congeal. In a separate bowl (after gelatin has started to thicken and congeal) mix milk, lime juice, food coloring and grated lime rind until well blended. Stir in sour cream; then fold in thickened gelatin. Pour into pastry shell. Chill until firm. Garnish with whipped topping or whipped cream and lime slices.
Preheat the oven to 325 degrees F (165 degrees C). Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid. Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion, celery, and garlic in the butter mixture until the onion is soft and translucent, 5 to 7 minutes. Stir tomato sauce and tomato paste into the onion mixture until smooth; add Parmesan cheese, fennel seeds, basil, oregano, salt, sugar, pepper, and bay leaf. Stir the sauce and bring to a slow simmer; cook at a slow simmer for 1 hour. Remove and discard bay leaf before use.
Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water. Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups. Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest. Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan. In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter. Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.
Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick. Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter. Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Preheat the oven to 375 degrees F (190 degrees C). Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil. Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes. Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.
Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir. Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.
Combine cream cheese, sour cream, horseradish sauce, seafood seasoning, garlic powder, and black pepper in a large mixing bowl. Fold in pickles and onion. Transfer to a bowl with a lid and refrigerate at least 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl. Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top. Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.