HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture. Bake in preheated oven until golden brown on top, about 45 minutes.
Heat oven to 200 degrees F. Combine popcorn and pretzels in large roasting pan; set aside. Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, 18-20 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240 degrees F. Remove from heat; stir in baking soda. Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated. Bake 20 minutes; stir. Continue baking 20 minutes. Stir in chocolate pieces and candy corn. Continue baking 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.
Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl. Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients. Separate rice noodles in warm water, about 5 minutes; drain. Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes. Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes. Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan. Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool. Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth. Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.
Spread mustard onto cut-sides of onion roll halves. Top one half with apple slices and cheese; sandwich with remaining half.
Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.
Preheat oven to 350 degrees F (175 degrees C). Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan. Mix all ingredients and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 55 minutes.
Grease a 9x13-inch pan with 2 teaspoons butter. Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes. Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy. Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl. Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce. Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.
Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute. Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more. Add lobster, half and half, sherry, white pepper and salt. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.
Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat. Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.
Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes. Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Combine oats, spelt flour, wheat germ, brown sugar, chia seeds, ground flax seeds, cinnamon, and salt in a large bowl. Combine applesauce, honey, banana, egg, and dates in a blender; blend until very smooth. Pour over the oat mixture and mix well. Scoop granola mixture into the pan. Press down firmly with wet hands to spread evenly in the pan. Bake in the preheated oven until very lightly browned, 25 to 30 minutes. Let cool for 1 to 2 minutes. Cut into bars. Cool completely before lifting from the pan, about 30 minutes.
Preheat oven to 250 degrees F (125 degrees C). Line baking sheets with brown paper. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, salt, and gelatin, continuing to beat until stiff peaks form. Fold in vinegar and chocolate chips if desired. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 25 minutes, then turn the oven off and leave cookies in for an additional 20 minutes or until they dry out. Cool completely before removing from the paper.
Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish. Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit. Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition. Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 4-cup casserole dish. Mix refried beans, chicken, onion, and 1/2 cup Colby-Monterey Jack cheese together in a large bowl. Stir until chicken is broken up and ingredients are well combined. Mix in chili powder, cumin, and seasoned salt and spoon mixture into the prepared casserole dish. Top with 1/4 cup Colby-Monterey Jack cheese. Bake in the preheated oven until hot and bubbly, about 25 minutes. Serve with tortilla chips and refrigerate any leftovers.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan. Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.
Heat the oven to 350 degrees F. Thoroughly mix the beef, 1/2 cup soup, the onion, bread crumbs, egg, salt and black pepper in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf. Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. Heat 2 tablespoons pan drippings, the remaining soup and the water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the meatloaf.
In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours. Preheat grill for high heat. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.
Preheat oven to 350 degrees F (175 degrees C). Grease a 16x20-inch baking pan or casserole dish. Bring 1 cup butter, 3 tablespoons cocoa powder, and 1 cup cola-flavored carbonated beverage to a boil in a saucepan; stir until smooth. Combine white sugar and flour in a bowl. Pour the hot butter mixture over the sugar and flour; stir until well blended. Mix buttermilk, eggs, baking soda, and vanilla extract into the mixture; fold in 1 cup pecans. Pour batter into the prepared baking pan. Bake in the preheated 350 degrees F (175 degrees C) oven until a toothpick inserted in the center comes out clean, 35 minutes. Melt 1/2 cup butter, 3 tablespoons cocoa powder, and 6 tablespoons cola-flavored carbonated beverage together in a saucepan over low heat until smooth; remove from heat. Pour confectioners' sugar into a bowl. Stir butter mixture into confectioners' sugar until frosting is smooth; fold in 1/2 cup pecans. Spread frosting over the warm cake.
Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly. Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Break almond paste into a large bowl, and beat in butter, sugar, eggs, and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food coloring, one with yellow, and one with red. Spread each portion out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool. On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.
Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes. Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture. Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.
Preheat grill for medium heat and lightly oil the grate. Brush eggplant slices with about 1 tablespoon olive oil. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side. Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture. Bake in the preheated oven until cheese is melted, about 15 minutes.
Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.
Combine sugar, gelatin, cornstarch, and salt in a medium saucepan. Stir in boiling water. Boil mixture for 3 minutes over high heat, stirring constantly. Cool completely. Arrange whole strawberries in pastry shell. Pour gelatin mixture over berries. Chill before serving. Top with whipped cream.
Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.
In a large jug or pitcher, mix together the lemonade concentrate, vodka and beer. Stir, and serve over ice.
Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
Preheat oven to 425 degrees F (220 degrees C). In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste. Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching. Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Mix together soy sauce, teriyaki sauce, aji mirin, garlic, and ginger in a large resealable plastic bag. Place pork steaks into marinade, knead several times to coat meat, and squeeze out air. Seal bag and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Remove pork steaks from marinade and discard used marinade. Place pork steaks into a large baking dish and cover dish with aluminum foil. Bake in the preheated oven for 30 minutes; uncover dish and bake until juices run clear and an instant-read meat thermometer inserted into the thickest steak reads at least 145 degrees F (65 degrees C), about 10 more minutes.
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough. Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes. Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up. Increase oven temperature to 450 degrees F (230 degrees C). Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.
Preheat oven to 400 degrees F (200 degrees C). Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C). Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and white pepper. Keep warm in oven. In a large deep skillet, heat 1 inch of oil until shimmering. Add 1/2 of the shallots to oil and fry until crisp. Transfer the shallots, using a slotted spoon, to a paper towel; season with salt. Repeat the process until all the shallots are fried. Garnish top of potatoes with shallots.
Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes. Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low. Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock. Cook until barley is tender, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef. Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells. Bake in the preheated oven until cheese is melted, about 20 minutes. Serve shells with sour cream.
Preheat an oven to 350 degrees F (175 degrees C). Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish. Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.
Toast slices of bread. Spread each piece of toast with 2 tablespoons cream cheese. Spread 1 teaspoon strawberry jam over the cream cheese except on the upper left quarter. Make 3 rows of 3 blueberries each in the upper left quarter, creating "stars." Make 3 rows of banana pieces, starting adjacent to the middle row of berries. Place the remaining 2 rows beneath the last row of berries, creating the "stripes."
In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.