HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika. Cook on Low for 3 hours.
Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together. Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter. Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top. Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.
Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.
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 a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9 x 9 inch baking pan. In a medium bowl, combine graham crackers, chocolate chips, walnuts and coconut. Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top. Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.
Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours. Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally. Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.
In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool. When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool slightly, about 15 minutes. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and celery; saute for 1 minute. Add zucchini, yellow bell pepper, and red bell pepper; saute until tender, 5 to 7 minutes more. Set aside to cool, about 10 minutes. Mix quinoa, zucchini-pepper mixture, and garlic together in a bowl. Stir in flour; stir in egg. Season with salt, pepper, and cayenne. Mix in mozzarella cheese. Form into about 6 equal-size patties; place on a plate. Heat 1 tablespoon oil in a skillet over medium heat. Fry patties until heated through and browned, 5 minutes per side.
Cut the ends off of the chorizo, and cut into 12 cubes. Stuff each piece inside one of the dates. Wrap a piece of bacon around each date, and secure with toothpicks. This part may all be done ahead of time. Heat a skillet over medium-high heat. Place the dates in the pan with the bacon seam side down. Fry until golden, then turn and fry on the other side until bacon is cooked through. You may serve them now, or proceed to coat and fry them. Heat the oil in a deep-fryer or large skillet to 375 degrees F 190 degrees C. Whisk together the egg and water in a small bowl. Coat the dates with flour, then dip into the egg. Place immediately into the hot oil, and fry until golden, turning once. This will take about 4 minutes total. Drain and serve right away.
With a mallet, pound chicken breasts thin. Cut into serving size pieces. Dip in flour. Dip in egg. Melt 2 tablespoons butter or margarine and 1 tablespoon oil in a wide skillet. Saute chicken until light brown. Do not crowd pan, and add more oil if necessary to keep chicken from sticking. Place chicken on a serving platter, and keep in a warm oven. Saute sliced mushrooms in oil and butter remaining in pan until released juices have evaporated and mushrooms begin to brown. Add chicken broth, Marsala wine, oregano, parsley, and meat extract. Stir well. Cook over high heat until liquid is reduced by half. Remove pan from heat. Swirl in 2 tablespoons butter or margarine and lemon juice. Season with salt and pepper. Pour sauce over chicken, and sprinkle with cheese.
Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action. To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.
Mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. Add chicken broth and heat on high until simmering, about 4 minutes. Gradually stir in couscous. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.
Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.
Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish. Bake crust in the preheated oven until lightly browned, about 20 minutes. Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust. Return to oven, and bake until the filling is set, 50 to 60 more minutes. Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Preheat the oven to 375 degrees F (190 degrees C). Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside. Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes. Mix crackers with 1/2 cup melted butter in a medium bowl. Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well. Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top. Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.
Preheat oven to 500 degrees F (260 degrees C). Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil; heat in oven for 5 minutes. Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt; mix well. Pour batter into the heated skillet. Cook crust in the preheated oven until lightly browned, about 15 minutes.
Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks. Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks. Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.
Line two 4x8-inch loaf pans with foil; coat with cooking spray. Stir together berry blue gelatin and 1/4 cup sugar in a bowl with 1 1/2 cups boiling water until dissolved. Pour into the first prepared pan. Stir together strawberry gelatin and remaining 1/4 cup sugar in a bowl with 1 1/2 cups boiling water until dissolved. Pour into second prepared pan. Chill both mixtures until set, at least 3 hours. Sprinkle unflavored gelatin over 1/4 cup cold water in a bowl. Let stand 5 minutes. Add remaining 3/4 cup boiling water and whisk until dissolved. Stir in sweetened condensed milk and let cool to room temperature. Meanwhile, line a 9x13-inch pan with foil, leaving a 2-inch overhang on long sides, and coat with cooking spray. Turn chilled gelatins out onto a cutting board and coarsely chop. Transfer to prepared pan, then pour in milk mixture. Chill until set, at least 3 hours. Use foil to carefully lift gelatin mixture and transfer to a baking sheet, then fold down edges of foil. Insert 8 wooden sticks, spaced evenly, on each long side of the gelatin block. Freeze overnight. Let frozen gelatin stand at room temperature 15 minutes. Cut into 16 ice pop-sized rectangles.
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch baking dish and place dish in the preheating oven until butter is melted. Mix baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. Turn dough onto a floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a cookie cutter or the rim of a wine glass and place in the melted butter. Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.
In a large punch bowl, combine Southern Comfort, lemon juice, lemonade concentrate and orange juice concentrate. Stir in lemon-lime soda, and add a few drops red food coloring. Float orange and lemon slices for garnish.
Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender. Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Cream together butter, sweetener, and sugar in a large bowl, until smooth. Beat in eggs and vanilla extract. Stir in flour and baking powder. Cover and chill dough for at least one hour or overnight. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased baking sheets. Bake in preheated oven until golden, about 6 to 8 minutes. Cool completely.
Combine chickpeas, 1/4 cup oats, applesauce, brown sugar, sunflower seed butter, cinnamon, and vanilla in a food processor. Mix until smooth. Add remaining 1/2 cup oats and raisins; pulse until desired texture is reached. Transfer dip to a bowl.
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker. Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.
Preheat the oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon. Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet. Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool. Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes. Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.
In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
In a large bowl, combine the tomatoes, zucchini, corn, green onions, and avocado. Whisk together the picante sauce, oil, lemon juice, garlic salt, and cumin. toss gently with the vegetables. Chill 3-4 hours, and toss before serving.
Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until it tests done. Cool. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands. Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands. Preheat grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Preheat oven to 400 degrees F (200 degrees C.) In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside. Place trivet inside the pot. Pour chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute more. Place potatoes on the trivet; close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot. Reselect Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, mix together the flour, 1/2 cup of sugar, baking powder, baking soda and salt. Mix in 1/4 cup of butter with a fork, or rub between your fingers until it is in small pieces. Stir in the buttermilk just until blended. Spread evenly in the bottom of the prepared pan. Make a layer of rhubarb over the batter in the dish, then sprinkle 1 cup of sugar over it. Dot with remaining butter. Sprinkle with nutmeg, then pour boiling water over the whole thing. Bake for 45 minutes in the preheated oven, until the batter is cooked through and rhubarb is tender. Serve warm or cold.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, eggs and sweetened condensed milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting: In a large bowl, combine the confectioners' sugar, melted margarine, 1/4 cup mashed strawberries and 1/4 cup coconut. Beat until smooth and spread over cake.
Boil or steam broccoli until very soft. In a large bowl, mash broccoli with avocado. Mix in onions, garlic, lime juice, hot pepper sauce, and cilantro until mixture resembles the consistency of mashed potatoes. Season to taste with salt.