HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese. Bake at 300 degrees F (150 degrees C) for one hour, or until set.
Place black beans into a large container and cover with 9 cups water; let stand 8 hours to overnight. Drain and rinse beans. Combine beans, onion, olive oil, garlic, cumin seeds, mustard seeds, and salt in a pressure cooker; add enough water as suggested by pressure cooker manual. Cook beans according to pressure cooker manual until tender; season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides). In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes. To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.
Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate. Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub. Pierce fatty side of the brisket with a knife about 50 times. Sprinkle 1/2 the dry rub generously over the lean side of the brisket. Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat. Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. Transfer brisket to a roasting pan and cover pan tightly with aluminum foil. Preheat oven to 270 degrees F (132 degrees C). Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. Let meat rest 30 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture. Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.
Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat. Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally. In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste. Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute. Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn! Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.
Bring the water, olive oil, and salt to a boil in a saucepan. Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork. Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice. Season with black pepper.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside. Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside. Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl. Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry as many of the limes as will comfortably fit in the skillet until the skin changes to a light golden brown. Repeat with remaining oil and limes. Set aside to cool. Wipe off the limes and cut each one into 4 wedges. If you have big limes, cut into 8 wedges. In the container of a food processor, combine the chile peppers, garlic, ginger, and curry leaves. Blend into a smooth paste, adding a splash of oil if needed. Heat 3 cups of oil in a wok over medium-high heat. Add the mustard and fenugreek seeds and fry until they pop. Stir in the paste from the food processor and simmer for about 10 minutes over medium heat. Remove from the heat and allow to cool slightly. Add the lime wedges and vinegar to the oil mixture. Transfer the fruit to sterilized jars or bottles and pour in an equal amount of liquid, making sure the fruit is covered. Stir with a thin spatula to remove air bubbles. Cover with lids and rings, sealing the jars tightly. This pickle can be eaten right away, but improves after a few weeks in a cool dark place.
Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes. Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water. Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.
Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon. In a separate bowl, mix flour, nutmeg and baking powder. Set aside. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light. In a very large bowl, combine the two sugar mixtures and blend well. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition. Add soaked fruit and fold in. Add nuts and fold in. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours). Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Cover cashews with cold water in a bowl and soak for 4 hours. Drain. Combine cashews, nutritional yeast, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste. Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours. Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.
Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat. Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife. Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Combine cake mix, oats, eggs, and oil in large bowl. Beat at low speed with electric mixer until blended. Stir in raisins. Drop by teaspoonfuls onto baking sheets. Bake for 7-9 minutes or until lightly browned. Cool 1 minute on baking sheet.
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff. Shape in walnut sized balls and flatten with the bottom of a glass. Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan. Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil. Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat. Spread potatoes on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie. Refrigerate 4 hours or until set.
Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish. Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes. Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells. Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes. Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan. Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the eggs, sugar, flour, salt, baking powder and vanilla. Stir in the warm milk and butter until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before frosting. Spread vanilla frosting over the top of the cake, then drizzle with the bittersweet chocolate. Let the chocolate cool and harden before serving.
Heat oil in a large skillet over medium-high heat. Cook and stir potatoes and onion in oil until the onion is translucent, 7 to 10 minutes; drain. Put potato mixture in a slow cooker and add mozzarella cheese and pepperoni. Pour pizza sauce over the mixture. Cook on Low for 6 to 10 hours.
Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl. Heat 1 1/2 to 2 inches of oil in a large pot over medium heat. Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture. Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat. Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers. Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings. Add onion and kohlrabi to skillet; cook and stir 5 minutes. Add yellow squash, garlic, salt, and black pepper. Cook until squash has released some liquid but is not soggy, about 10 minutes. Serve immediately.
In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.
Heat the oil in a large skillet over medium heat. Add the tempeh slices and cook 3 to 4 minutes, or until they start to brown. Pour in half of the liquid aminos and cook for 1 minute. Flip the tempeh slices and cook until toasted, 3 to 4 more minutes. Pour in the remaining liquid aminos and cook for 1 minute. Remove the tempeh, and set it aside. In the same skillet, heat the remaining oil over medium heat. Cook the onion, green pepper, and jalapeno until the vegetables have softened, 4 to 5 minutes. Spread each pita half with 1 teaspoon soy mayonnaise. Stuff each pita with several slices of tempeh, peppers and onions, and a piece of Swiss cheese. Toast the sandwiches in a toaster oven for 2 minutes or until the cheese has melted.
Heat oven to 400 degrees F. Bake empty pie shell for 6-7 minutes, or until the bottom of crust begins to turn light brown. Remove from oven and turn heat down to 350 degrees F. Place pie on a cookie sheet. Whip the sweet potatoes in the bowl of a stand mixer until smooth. Add the reserved syrup, buttermilk, eggs, egg yolk, melted butter, and flour; mix until incorporated. Pour into the pie shell and bake for 60-65 minutes, or until center of pie has set. If crust starts to brown too much, cover pie with a sheet of tin foil. Garnish with whipped cream and pumpkin pie spice.
Preheat the oven to 500 degrees F (260 degrees C). Heat a Dutch oven with the lid on in the oven. Combine yeast and 1/3 cup lukewarm water in a large bowl; whisk until fully dissolved. Let stand for 10 minutes. Combine flour, baking soda, and salt in a separate bowl; mix well. Add flour mixture to yeast mixture; whisk until flour is absorbed. Whisk remaining 1/3 cup water, eggs, olive oil, and vinegar in a separate bowl. Add to flour mixture and whisk well until fully combined and a soft dough is formed. Cover dough with plastic wrap and let rise for 45 minutes. Spoon dough into the center a large piece of parchment paper. Smooth out loaf with an offset spatula; sprinkle top with gluten-free flour. Place loaf with parchment paper inside the hot Dutch oven; cover with the lid and place in the oven. Bake in the preheated oven until golden, about 45 minutes. Remove bread with a spatula and transfer to a wire rack.
In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups. Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight. Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo. Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
Heat oil in large skillet on medium heat. Add chicken, onion, and pepper; stir fry until chicken is no longer pink and vegetables are crisp and tender, about 3 to 5 minutes. Stir in oregano, garlic salt, cumin, salt and pepper. Fill warm tortillas with chicken mixture. If desired, garnish with sour cream, avocado, cilantro, and lime wedges.
Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
In a mixing glass, combine vodka, Scotch, gin and chicken broth. Mix well and serve over crushed ice. Garnish with a sprig of mint.
Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour. When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours. Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.
Fill a cocktail shaker with ice. Pour in the coconut rum, raspberry liqueur, Blue Curacao, sweet and sour mix and pineapple juice. Shake for about 15 seconds, then pour into a martini glass filled with a scoop of shaved ice. Garnish with a paper umbrella.