HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes. While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth. Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes. Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.
Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed. Pierce several holes into meat with a sharp knife, and place in a shallow dish. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions. Cover and refrigerate overnight, or up to 36 hours. Cook as desired.
Heat oil in a large pot over medium heat. Cook and stir leeks, onion, shallots, and garlic until translucent, 7 to 8 minutes. Add carrots, celery, and beet; cook and stir until starting to brown, about 5 minutes. Season with salt and pepper. Pour beef broth, water, and white wine into the pot. Simmer sauce until carrots and beet are tender, about 1 hour 30 minutes. Stir in soy sauce, umeboshi paste, and tamarind paste. Blend sauce with an immersion blender until consistency is slightly chunky.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper. Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling. Bake until the peppers are just tender, 20 to 30 minutes.
In a small bowl, mix together butter, crushed red pepper, cumin and paprika. Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.
Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans. Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended. Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours. Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour. Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour. Preheat oven to 300 degrees F (150 degrees C). Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat. Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter. Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside. Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole. Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.
In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter. Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants. Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Mix heavy cream and buttermilk together in a bowl. Cover and set aside in a warm place until thick but still pourable, 12 to 16 hours. Stir and refrigerate up to a week. Slice garlic; sprinkle salt on top and pulverize with the blade of a knife. Stir garlic juice into cream mixture. Pour cream mixture into a food processor. Blending on low speed, add lemon juice slowly, stopping when sauce reaches a fluffy consistency.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, beat together the shortening, egg and peppermint extract until smooth and creamy. Stir in the cake mix. Roll teaspoonfuls of dough into balls and place them 1 inch apart onto prepared cookie sheets. Bake for 8 -10 minutes in the preheated oven. Watch very closely. when they start to crack they are done.
Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts.
Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside. Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Bake 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.
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. Rinse with cold water and place in large bowl. Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.
Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.
Whisk together the ketchup, water, white sugar, brown sugar, vinegar, mustard, salt, pepper, and paprika in a large saucepan. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer 15 minutes. Meanwhile, heat a large skillet over medium-high heat; cook and stir the ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink; drain and discard any excess grease. Stir the beef into the simmering barbeque sauce. Simmer together for 10 minutes. Spoon into the buns to serve.
Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside. In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain. In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur. Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.
Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes. Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes. Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute. Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.
In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.
Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper. For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet. Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes. Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream. Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside. In small bowl combine the rice, raisins and pine nuts. Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper. In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.
Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked. Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour. Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl. Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl. Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated. Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan. Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.
Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess. Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet. Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.
Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven. Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside. Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.
Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry. Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl. Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet. Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first. Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side. Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.
Discard 1/2 of the juice from the peaches and pour the rest into a saucepan. Sprinkle the top with cinnamon and sugar. Empty the cake mix on top of the peaches in an even layer. Place the margarine on top of the cake mix in the center. Cover sauce pan with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the saucepan, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. The cake mix should look like dumplings.
Mix water and cacao powder together in a bowl. Add salt and stevia powder. Add coconut butter and mix well. Add chia seeds and whisk until evenly mixed and the mousse thickens, 2 to 3 minutes. Refrigerate at least 4 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate. Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease. In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined. Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth. In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese. Bake in preheated oven for 35 minutes.
Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer sauce, stirring often, until flavors combine, about 5 minutes. Whisk water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray. Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl. Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes. Mix confectioners' sugar and orange juice together in a small bowl to make glaze. Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick. Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth. Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature. Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.