HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. Transfer 1/2 of the onion to a large bowl. Pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. Pour marinara mixture into a 9x13-inch baking dish. Stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. Add couscous and 3/4 of the Parmigiano-Reggiano cheese and stir until filling is well-combined. Stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. Sprinkle remaining Parmigiano-Reggiano cheese over peppers and cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.
Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy. Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes. On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.
Fill a highball glass 3/4 full with ice. Pour in gin, lime juice, and sugar. Stir, and fill remainder of the glass with seltzer water. Garnish with a lime slice.
Preheat oven to 400 degrees F (200 degrees C). Mix thoroughly shortening, sugar, gelatin, eggs and vanilla. Blend in dry ingredients. Roll dough into 3/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten each with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes.
In large skillet over medium heat, brown meat. Drain any grease from pan. Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.
Preheat an oven to 350 degrees F (175 degrees C). Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes. Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs. Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl. Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well. Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly. Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top. Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally. Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom. Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready. To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency. Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.
Mix sugar, shortening, egg, and vanilla extract together in a bowl until well combined. Stir flour, baking soda, and salt together in a separate bowl; mix into sugar-shortening mixture until a dough forms. Form dough into a roll 2 inches in diameter; wrap in waxed paper and twist the ends to seal. Chill dough until firm, about 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Unwrap dough; use a thin, sharp knife to make 1/8-inch slices. Place cookies on an ungreased baking sheet. Bake in the preheated oven until golden, 8 to 10 minutes.
Combine raisins, currants, mixed peel, cherries, and orange rind. Dredge with 1/3 cup flour. Cream butter or margarine and sugar until fluffy. Beat in eggs 1 at a time until light. Combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. Mix in fruit. Spread in foil lined 8 x 3 inch round pan. If using a different size pan fill 3/4 full. Bake at 325 degrees F (165 degrees C) for about 1 1/2 hours, until an inserted wooden pick comes out clean. Remove cake from pan. Toast almonds in 350 degrees F (175 degrees C) oven until lightly browned, about 5 minutes. Heat corn syrup, and brush over top surface of hot cake. Place almonds in whatever design you like. After cooling, cake will not be sticky.
Mix steak sauce, soy sauce, rice wine vinegar, and brown sugar together in a bowl until sauce is smooth. Heat sesame oil in a wok or large skillet over high heat; saute onion and ginger over medium-high heat until onion is lightly browned, 2 to 3 minutes. Add steak, broccoli, mushrooms, and garlic; cook, stirring occasionally, until steak is cooked through and vegetables are soft, about 8 minutes. Pour sauce over steak mixture; cook and stir until evenly coated, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix. In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand 5 minutes before cutting.
Place potatoes in a pot of boiling water until tender. Drain well. Spray a frying pan with non-stick cooking spray and pour in dressing. Over a medium heat fry the mushrooms, onions and celery. When cooked to your desired texture pour the mixture over the potatoes. Serve hot.
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.
Place chicken pieces in a saucepan. Add fusilli, onions, celery, and carrots, ketchup, thyme, salt, and cayenne pepper. Pour chicken broth into pan. Place pan over medium-high heat and bring to a simmer. Reduce heat to medium-low and cook until vegetables soften and pasta is thoroughly cooked, stirring occasionally, 25 to 35 minutes. Stir in parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned. Place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. Then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup. Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rinse salmon thoroughly and place on a layer of aluminum foil. Pour lemon juice on top. Sprinkle onion and spice seasoning over fillets. Add lemon slices and onion. Place a second sheet of aluminum foil over salmon and tightly secure to ensure moist fish. Place packet on the upper rack of the grill and cook, 15 to 20 minutes. Flip, being careful not to tear the aluminum foil. Continue grilling, about 15 to 20 minutes. If salmon is completely sealed, cook until fish flakes easily with a fork, about 10 minutes more. Place salmon on a platter. Peel off skin with a spatula.
Whisk together mayonnaise, maple syrup, vinegar, sugar, and poppy seeds in a bowl until blended.
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds. Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Place the banana, strawberries, blueberries, cherries, and ice cubes into a blender. Pour in the orange juice, vanilla yogurt, and honey. Puree until smooth.
Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Line muffin cups with aluminum foil liners. Mix almond butter, banana, cocoa powder, ground flax seeds, honey, vanilla extract, and baking soda together in a bowl until batter is well blended; fold in zucchini and semisweet chocolate chips. Scoop batter into the prepared muffin cups. Top each with bittersweet chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place muffins on a wire rack to cool.
Place the soup, seasoning mix, sour cream, and salsa in a slow cooker and mix together. Top with cheese and heat on low until cheese melts, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray. Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined. Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly. Pour batter into the greased muffin tin. Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Slice top and bottom off the squash; cut into 1 1/2-inch slices and scrape out seeds. Arrange on the lined baking sheet. Sprinkle mozzarella cheese over each slice. Bake squash in the preheated oven until tender, about 25 minutes. Let cool, about 5 minutes. Season with pumpkin pie spice and salt.
Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight. Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight. Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm. Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread. Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.
Place brisket in the crock of a slow cooker. Pour beef stock over brisket. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock. Cook on Low for 8 hours. Remove brisket to a cutting board; cut into small pieces. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock. Cook on Low until cabbage is tender, about 2 1/2 hours.
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Heat a skillet over medium-low heat. Melt butter with garlic very slowly to avoid burning the garlic. Season with salt, freshly ground black pepper, and parsley. Sprinkle with cayenne pepper to taste, if desired. Toss pasta into the skillet until well-coated with butter. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. Adjust seasoning with salt and pepper, if necessary. Serve with grated Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together. Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish. Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Heat vegetable oil in large pot over medium heat; cook and stir onions, carrots, and celeriac until beginning to soften, about 5 minutes. Stir in potatoes and vegetable stock. Simmer until potatoes are tender, 15 to 20 minutes. Add parsley and blend potato mixture with a stick blender until soup is smooth. Stir half-and-half, salt, black pepper, and cumin into soup. Ladle soup in bowls and garnish with tomatoes and hot dogs.
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them. Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes. Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper. Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat. Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.