HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth. Whisk ricotta cheese, egg, and egg white together in a bowl. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes. Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Mash avocado in a large bowl. Stir tomato, green onions, lime juice, salsa, garlic, sour cream, vinegar, cayenne pepper, and cumin with the mashed avocado until evenly mixed; season with salt and black pepper. Cover bowl with plastic wrap and refrigerate until the flavors blend, about 30 minutes.
Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes. Heat oil in a skillet over medium-high heat. Saute eggplant until golden brown, about 6 minutes. Drain on paper towels. Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, about 5 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl. Pour cake batter evenly into prepared muffin cups. Place a small spoonful of whipped cream cheese in each muffin cup. Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese. Gently press strawberry preserves and cream cheese into the cake batter with a spoon. Bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Cook and stir 1 cup chopped onion in the hot oil until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, and garlic; simmer uncovered until flavors combine, about 30 minutes. Divide refried beans, 1/2 cup chopped onion, 1/2 cup black olives, and 1/2 cup Mexican cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan. Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top. Bake in the preheated oven until filling is heated through, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish. Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins. Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish. Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper. Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan with cooking spray and dust with flour; shake out excess. Place melted ice cream, cake mix, and eggs in large bowl; beat with an electric mixer on low speed until combined, about 1 minute. Increase speed to medium-high and mix until smooth, about 2 minutes more. Pour into prepared pan. Bake in the preheated oven until a knife inserted into the deepest part of the cake comes out clean, about 45 minutes.
To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside. Preheat oven to 375 degrees F (190 degrees C). To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up. Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.
Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil. Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours. Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.
Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture. Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly. Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute. Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat. Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth. Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch-square baking pan with heavy duty aluminum foil. Slice off 1/3 the dough, creating 2 portions. Pat the bigger portion into the bottom of the prepared pan. Reserve the smaller portion for topping. Combine peanut butter and vanilla extract in a bowl. Beat using an electric mixer on low speed until creamy. Add confectioners' sugar slowly, 1 tablespoon at a time, beating well after each addition. Add chocolate chips. Drop spoonfuls of the peanut butter mixture onto the cookie dough in the baking pan and pat down to cover the dough. Crumble reserved dough into pebble-like chunks; drop over the peanut butter layer. Pat down slightly. Bake in the preheated oven until edges are golden, about 30 minutes. Let cool in the pan. Lift cookies out by the aluminum foil and cut into bars.
In a gallon pitcher or jar, combine the boiling water and tea bags. Let steep for about 1/2 hour, or until desired strength is achieved. Remove tea bags, and stir in honey to taste. Refrigerate until chilled, 3 to 4 hours. Stir in milk.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening. Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish. Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish. Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Heat the vegetable oil with butter in a large skillet over medium heat, and cook the onion, celery, and green pepper until the vegetables are tender, stirring occasionally, about 8 minutes. Mix in the pork sausage, and cook until the meat is browned, breaking it up into crumbles as it cooks, about 8 more minutes. Drain off excess grease. Stir in the tomatoes, garlic powder, basil, sage, and Worcestershire sauce, mixing until well combined. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Mix the noodles gently into the pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese. Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.
Mix almond milk and protein powder together in a cup; pour into a blender. Add spinach, pear, cashews, and green tea powder; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. In the baking dish, mix the cooked macaroni, Colby-Jack cheese, Cheddar cheese, white Cheddar cheese, and tomatoes with juice. Sprinkle bread crumbs evenly over top. Bake 30 minutes in the preheated oven, until bubbly and lightly brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat cake mix, water, eggs, and oil in a bowl using an electric mixer until smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool until easily handled, at least 15 minutes. Trim about 1/2 inch off the edges of the cake and discard. Mash cake into fine crumbs in a bowl. Mix in frosting thoroughly. Roll mixture into balls 1 1/4 to 1 1/2 inches wide. Place cake balls on a baking sheet. Cover with plastic wrap and freeze until firm, about 15 minutes. Place chocolate coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove chocolate coating from heat. Place white coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove white coating from heat. Line a separate baking sheet with parchment paper. Insert lollipop sticks halfway through the chilled cake balls; dip into the melted chocolate or white coating. Set on the baking sheet until coating hardens, about 20 minutes.
While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock. Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray. Combine yellow cake mix, water, eggs, vegetable oil, and almond extract in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Spread batter in the prepared pan. Stir cranberry sauce with a fork to loosen; spoon half over the cake batter. Swirl with a knife to create a marbled effect. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool to room temperature, about 30 minutes. Mix remaining cranberry sauce and frosting together in a bowl. Spread over the cake.
Fill a lowball glass with ice; add cognac, cherry liqueur, orange-flavored liqueur, and lemon juice. Stir and add vanilla bitters and aromatic bitters.
Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork. Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks. Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl. Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well. Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.
Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet. Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs. Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.
Mix avocados, red onion, mandarin oranges, cilantro, and lime juice together in a bowl. Stir enough reserved mandarin orange juice to coat the avocado mixture.
Cut eggs in half lengthwise; remove yolks and set whites aside. Mix egg yolks, mayonnaise, mustard, horseradish, shallots, and seasoned salt in a bowl until smooth. Pipe or spoon yolk mixture into egg whites; top each with a leaf of cilantro.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans. Mix milk, almond extract, salt, and vanilla extract together in a small bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition. Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Spread white frosting between cake layers. Stack layers; frost top and sides of cake.
In a large skillet over medium high heat, combine the ground beef and the onion and saute for 10 minutes, or until the meat is browned and the onion is tender. In a large pot over high heat, combine the soups, mushrooms, soy sauce, steak sauce, Worcestershire sauce, vinegar, lemon juice, sugar, curry powder to taste, garlic powder, cayenne pepper and oregano and season with salt to taste. Bring to a slow boil, stirring often to prevent burning. When hot, add the meat and onion mixture. In a separate small bowl, combine the cornstarch and water, stirring until cornstarch is dissolved, and add slowly to the sauce, stirring well. (Note: This will thicken the sauce so only do this if you feel it's necessary.)
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time. Preheat oven to 225 degrees F (110 degrees C). Spread 1/2 teaspoon butter onto the inside of each split bun. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.
Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture. Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries. Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.
Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water. Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers. Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes. Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.
Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.
Soak dried prawns in a bowl of hot water for 30 minutes. Drain and finely chop. Soak rice vermicelli in a bowl of warm water for 10 minutes. Drain, squeeze out excess water, and finely chop. Beat eggs and 1 pinch salt together in a bowl until light and foamy. Heat 1 tablespoon oil in a wok or large skillet over medium heat; add eggs. Cook until set, about 2 minutes. Flip the omelet and cook 1 minute more. Cool omelet on a work surface; cut into small pieces. Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl. Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center. Fold wonton wrapper in half and pleat the edges with your fingers. Repeat with remaining wrappers and egg mixture. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of the dumplings and fry for 2 minutes. Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes. Remove and keep warm. Repeat with remaining dumplings.
Combine blueberry juice cocktail and blueberries in a blender. Cover; blend on high speed until mixture is smooth. Add yogurt; blend until thoroughly combined.