HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break pasta in half and cook in a pot of boiling salted water until al-dente. Drain and cool under cold water. In a large bowl, combine the pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve.
In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight. When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven. Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour. Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes. Stir in the Classico(R) Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce. Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.
Whisk eggs together in a deep container. Pour bread crumbs in another deep container. Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated. Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices. Preheat oven to 275 degrees F (135 degrees C). Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices. Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.
Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight. Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot(R)). Place a rack insert in the pot. Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.
Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan. Spread raspberries into the prepared pan and top with 1/4 cup white sugar. Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries. Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.
In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.
Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour. Preheat an outdoor grill for high heat. Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside. Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more. Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot. Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.
Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer. Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni. Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching; Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2 at a time until the mixture is well combined. Stir in flour and salt until blended, then stir in the vanilla extract. Gently fold in 1 more 12-ounce package of chocolate chips and the pecans. Spread batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes. Remove from oven and cool completely. Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be the consistency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes. Spread frosting on cooled brownies.
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined. Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down. Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.
Place the bacon in a skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Toast the slices of whole wheat bread in a toaster, and spread a toasted slice with peanut butter and honey. Place the bacon on the honey, top with the remaining toasted bread slice, and serve.
Pour milk into a saucepan over medium heat. Cook, stirring constantly, until starting to bubble, about 5 minutes. Reduce heat to low. Add white chocolate. Cook, stirring continuously, until chocolate is fully melted, about 15 minutes. Add orange extract; cook and stir until incorporated, 2 to 3 minutes more. Remove from heat.
Combine cubed pineapple, chicken breast, Cheddar cheese, walnuts, sour cream, mayonnaise, and garlic in a bowl and mix well. Season with salt and pepper. Spoon into a serving bowl and garnish with remaining pineapple rings.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet. Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.
Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour. Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour. Preheat your oven's broiler. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Mix brown sugar and cinnamon into the softened butter. Spread cinnamon butter over each slice of brioche. Preheat an outdoor grill for medium-high heat. Spray grates with nonstick spray. Place each slice of brioche on the grill, buttered-side down. Grill until caramelized, 1 to 2 minutes. Transfer to a serving platter.
Whisk together Egg Beaters and Reddi-wip in large shallow dish; set aside. Heat sausage in microwave according to package directions. Meanwhile, spread syrup evenly over bread. Top each of 4 bread slices with 1/4 of the apple and 2 sausage patties. Top with remaining 4 bread slices, syrup-side down, to make sandwiches. Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Carefully dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional syrup, if desired.
Preheat a grill to medium-high heat. Grease the grates well. Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak. Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium. Remove from grill and let rest for 5 to 10 minutes. Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.
Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan. In a saucepan combine raisins with water and cook until the water is absorbed, cool. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for one hour.
Spray an 8x10-inch pan with cooking spray. In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.
Set 1 feta cheese cube on top of a watermelon cube and secure with a toothpick. Repeat with remaining feta and watermelon. Sprinkle with mint.
In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla. Stir flour and salt into butter mixture. Transfer mixture to waxed paper or plastic wrap. Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes. Preheat oven to 325 degrees F (170 degrees C). Roll dough out on a lightly floured surface until 1/4 inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps. Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes. Let stand on baking sheet 2 minutes. Remove to a rack and let cool completely.
Preheat oven to 275 degrees F. (135 degrees C). Remove any visible excess fat from ham. Place the ham in a large turkey roasting oven bag and place in a baking dish. Pour cola over ham, remove as much air as possible and seal bag. Prick a few holes in bag to let steam escape and bake for 4 to 5 hours. Pour off excess juice and slice.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir. Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated. Drop by heaping tablespoon onto prepared baking sheets. Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.
Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places. Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Stir fish sauce and garlic together in a large glass bowl. Add beef slices and toss to coat. Marinate meat for 15 minutes. Heat 1 1/2 tablespoons sesame oil in a large skillet or wok over medium-high heat. Carefully add about 1/4 of the beef slices to the oil and saute until mostly browned, 3 to 5 minutes. Season beef with 1 tablespoon pepper and about 1/4 of the cilantro; continue cooking until the beef is no longer pink, 2 to 3 minutes more. Remove beef with a slotted spoon to a serving platter and repeat process with remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C). In a large resealable plastic bag, combine the flour, seasoned salt and ground black pepper. Place the chicken parts in the bag and shake to coat. Heat the oil in a large skillet over medium-high heat. Place the chicken parts in the hot oil and lightly brown quickly on all sides. Transfer chicken parts to a Dutch oven, add the milk and broth and cover. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, until you reach your desired consistency. Serve this gravy over the chicken or on the side.
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes. Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.
Spread one side of sandwiches with honey Dijon dressing, and top with baby spinach leaves. Next, layer turkey breast and red onion over the spinach. On the other half of the sandwich, place the avocado slices. Season to taste with salt and pepper. Sprinkle goat cheese over avocado slices. Close sandwiches. Preheat a panini press according to manufacturer's directions. Spray panini press with cooking spray. Place sandwiches into the press and close. Cook until the bread is toasted and crisp, with golden brown grill marks and the cheese begins to melt, 5 to 8 minutes.
In a small bowl, stir together the crabmeat and tuna. Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish. Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley. Repeat layers 2 more times ending with cheese and parsley on top. In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight. Preheat the oven to 350 degrees F (175 degrees C). Let the dish come to room temperature while the oven preheats. Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden.
Roll a rolling pin over the bag of potato chips until very fine crumbs form. Heat chocolate chips in a pot over medium-low heat until melted, 5 to 10 minutes. Remove pot from stove and stir in potato chips. Spoon mixture into miniature muffin cups and arrange cups on a baking sheet. Refrigerate until set, about 15 minutes. Store in an air-tight container.
Prepare pudding with milk as directed on package. Chill in refrigerator. Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding. In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.
Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool. Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts. Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust. Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg. Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes. Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.