HumbleIntelligence/food-ner-1-Million huggingface dataset:
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 large saucepan over medium heat, combine mushroom soup, processed cheese, butter, milk, garlic powder, salt and pepper. Stir until cheese is melted. Stir in noodles and heat through.
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Heat olive oil in a large stockpot over medium heat; cook and stir onion and green bell pepper in hot oil until tender, 5 to 10 minutes. Add sausage and ground beef to onion mixture; cook and stir until browned and crumbly, about 10 minutes. Drain excess grease. Mix pinto beans, diced tomatoes, water, chili powder, jalapeno pepper, cayenne pepper, and salt into sausage-beef mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 1 hour.
Place ice, sherry, port, brandy, egg yolks, bitters, and sugar into the bowl of a blender. Blend for a minute until smooth, taste, and add additional confectioner's sugar to taste. Pour into highball glasses, and sprinkle with cinnamon to serve.
Bring water to a boil in a saucepan. Add quinoa and bring back to a boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a strainer; run cold water over quinoa to cool slightly. 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 sweet potato and beet; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water. Combine tomato, red bell pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic, and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beet, and edamame. Top salad with goat cheese.
Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside. Preheat oven to 400 degrees F (200 degrees C). Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat. Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes. Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.
In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil. Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.
Pour 3 gallons of water into a large stainless steel pot. Heat to 130 degrees F (55 degrees C). This works best using an outdoor propane burner from a turkey fryer, but you can also use your stove. Add 1 teaspoon gypsum, English malt, chocolate malt, roasted barley and black patent malt in a nylon steeping bag. Steep for 30 minutes, maintaining the temperature. After 30 minutes, increase the heat to 152 degrees F (65 degrees C). Steep for 60 minutes, maintaining a constant temperature. Remove grains to a separate pot to drain and bring the wort to a boil. Rinse the grains with water of the same temperature and pour the liquid into the pot. Stir in the dry malt extract and 1 teaspoon of gypsum. Return to a boil and add the Fuggles hops; set a timer for 60 minutes. When there are 15 minutes left, add the Irish moss. When 10 minutes are left, add the Willamette hops. About the same time as you add the Irish moss and final hops, prepare an ice bath by filling a sink, large tub or cooler with ice. When the time is up, remove the pot from the heat, cover and place in the ice bath. Be careful not to drop anything into the pot that is not sterilized, including spoons. Cool your wort to 68 degrees F (20 degrees C). You can swirl around the ice bath to help it cool. Meanwhile, dissolve the yeast in 1 cup of water (70 degrees F) and let it stand until ready to use. This will help to keep from shocking your yeast and ensure a faster start of the fermentation. Strain the wort into a sterile fermenter (carboy) and add the yeast. Add enough bottled or boiled and cooled water to reach the 5 1/2 gallon mark, about 1 1/2 more gallons. Seal with a cap and shake or rotate to mix in the yeast. Replace the cap on the fermenter with an airlock and place in a cool dry place where the temperature remains consistently below 70 degrees F (21 degrees C). Ferment for 7 days or until it stops foaming. Use a sterile siphon hose to transfer the beer to a secondary fermenter. Set in a place where the temperature is 64 degrees F (17 degrees C). Cap with the airlock and ferment for 14 days, or until the specific gravity has dropped to 1.005 when tested using a hydrometer or does not change for several days. Sterilize your bottles for bottling. Pour the beer into a new sterile 5 gallon bucket and stir in the corn sugar until dissolved. Siphon into sterile bottles and cap. Let the beer prime in the bottle for at least 14 days in a place where the temperature stays below 70 degrees F (21 degrees C).
Bake cake as directed on package. Cool completely. In a medium bowl, combine pudding, cream cheese and milk. Beat until smooth. Spread on cake. Slice bananas thin and arrange on top of pudding mixture. Spread drained pineapple on top of bananas. Cover entire cake with whipped topping. Garnish with cherries and chopped walnuts.
Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead. Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes. Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet. Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels. Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C). In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat. In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4 inch loaf pan. Cream the butter or margarine, vanilla flavored sugar and eggs together. Add the coconut flavoring and mix well. Mix in the self-rising flour alternately with the sour cream to the creamed mixture. Stir in the flaked coconut. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve. To Make Glaze: Mix the confectioner's sugar and milk together until smooth.
In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork. In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.
Heat the oil in a saucepan over medium heat. Stir in the garlic, onion, and carrots. Cook and stir until the onion has softened and turned translucent and the carrot has softened, about 5 minutes. Scrape into a blender, and add the habanero peppers, jalapeno peppers, tomatoes, oregano, parsley, salt, pepper, and vinegar. Blend until smooth and pour back into the saucepan. Bring the sauce to a simmer over medium heat and cook 3 to 5 minutes. Set aside until cool; pour into a bottle and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat peanut butter and butter together with an electric mixer until creamy and blended. Add white sugar, brown sugar, eggs, and vanilla extract. Mix on low speed until just blended. Whisk flour, cocoa powder, baking powder, and salt together in a small bowl. Fold flour mixture into peanut butter mixture until blended. Pour batter into prepared baking pan. Bake in the preheated oven until the edges of the brownies are crisp and a toothpick inserted in the center comes out mostly clean, 35 to 45 minutes.
Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing. Place hens and green beans in an oven bag. Bake 80 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear. Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.
Dissolve yeast in warm water; add sugar and 2 cups flour. Mix to combine, cover bowl with plastic, and let rise about 1 hour. Mix in remaining flour, eggs, butter, salt, milk, and raisins until fully combined. Cover bowl and let rise again for 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop dough by tablespoonfuls in hot fat and cook until brown on both sides. Cookie usually flips over when done on the first side. Be sure fat isn't too hot or your cookie may be raw inside when dark on the outside. Drain on paper towels. Sprinkle with granulated or powdered sugar, if desired.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes. Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.
Bring 1 cup water and oats to a boil in a saucepan; reduce heat and simmer until water is absorbed, 10 minutes. Bring 1 1/2 cups water and millet to a boil in a separate saucepan; reduce heat and simmer until water is absorbed and millet is tender, 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl; mix well. Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry; pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg. Bake pie in the preheated oven until crust is golden brown, about 40 minutes.
In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.
Place 4 highball glasses in the freezer to chill. Place chocolate ice cream in a bowl; churn with an electric mixer on low speed until softened, 15 to 20 seconds. Drizzle fudge sauce over the surface of the ice cream. Scatter chocolate sandwich cookies, toffee candy, and brownie chunks evenly on top; fold in with a spatula. Scoop chocolate ice cream mixture into the chilled glasses.
Preheat oven to 375 degrees F (190 degrees C). Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper. Bake in the preheated oven until tender, about 45 minutes. Mash. Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top. Bake in the preheated oven until golden brown, about 45 minutes.
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell. Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool. Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie.
Combine hot sauce, oil, garlic, sugar, garlic powder, black pepper, cayenne pepper, and Worcestershire sauce in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth and slightly thickened, 5 to 10 minutes. Remove saucepan from heat. Stir cornstarch and water together in a bowl until smooth; whisk into sauce until thickened.
Preheat oven to 400 degrees F (205 degrees C). Grease a large baking sheet and set aside. Roll crescent rolls out, then divide and top Stella shredded mozzarella cheese among rolls. Gently roll crescents and place onto baking sheet. Whisk together butter, dried basil and dried oregano together in a small bowl. Brush mixture onto crescent rolls and top with Stella Parmesan cheese. Bake at 400 degrees F (205 degrees C) for 10 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). 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 squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed. Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish. Bake in the preheated oven until custard is set, about 40 minutes. Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Preheat the oven to 325 degrees F (160 degrees C). Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
Whisk eggs and almond milk together in a bowl until well combined. Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes. Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Coat a baking sheet lightly with no-stick cooking spray. Combine brown sugar, granulated sugar, evaporated milk and corn syrup in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Cover and boil 1 minute. Uncover. Cook over medium heat, without stirring, to 235 degrees F on candy thermometer. Remove from heat. Add shortening, vanilla, pecans and cream of tartar. Stir with wooden spoon until mixture thickens slightly. Do not overstir. Let the mixture stand 3 minutes. Drop by rounded tablespoonfuls onto prepared baking sheet. Cool until firm.
Fill a large glass with ice. Pour in the rum, blue curacao, melon liqueur, sweet and sour mix, and apple juice. Stir to combine.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a small bowl mix together soup mix and apricot nectar. Pour over chicken. Bake in preheated oven for 55 minutes. Sprinkle apricot halves over chicken and cook another 5 minutes.
In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent. Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice. Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily. Remove only the fish to a heated plate and keep warm until sauce is ready. In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency. Pour sauce over mahi mahi filets. Serve immediately.
In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour. Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out. Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap(R) Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside. Brown sausage in large skillet on medium-high heat. Drain and set aside. Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape. Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.
Preheat oven to 375 degrees F (190 degrees C). Thoroughly cream shortening, peanut butter, sugars, and vanilla extract. Add egg and beat well. Add peanuts and milk; blend. Add flour sifted with salt and baking powder. Drop from Tablespoons and greased cookie sheets. Let stand a few minutes; flatten by stamping with a greased glass. Bake for 12 to 15 minutes.