HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Heat a large skillet over medium-high heat while the lasagna noodles are cooking. Add beef, onion, and garlic. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in tomato sauce. Reduce heat to medium-low and cook until flavors blend, 6 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease an 8- to 10-cup fluted tube pan (such as Bundt(R)). Cut lasagna noodles in half and line them in the prepared pan in overlapping layers resembling shingles. Spoon 1/3 of the beef sauce into pan. Mix ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper together in a bowl. Layer 1/2 of the ricotta mixture into the prepared pan. Add 1/2 the Italian cheese blend. Add the next 1/3 of beef sauce and remaining 1/2 of ricotta mixture. Finish with the last 1/3 of beef sauce. Fold over the overhanging noodles. Sprinkle the remaining Italian cheese blend on top. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), about 45 minutes. Cover with a tent of aluminum foil, and allow to rest in a warm area for 20 minutes. Flip over and cut into wedges using a serrated knife.
Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce. Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds. Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside. Preheat an oven to 450 degrees F (230 degrees C). Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C). Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes. Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet. Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces. Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl. Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface. Bake in the preheated oven until browned and bubbling, about 20 minutes
Place flour, sugar, salt, baking soda, oil, eggs, cherry pie filling, and chopped nuts in a 9x13 inch pan and mix thoroughly with a fork. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Serve with whipped topping.
In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm. In a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.
Preheat oven to 350 degrees F. Grease and flour 13 x 9 inch pan. Melt caramels with 1/3 cup condensed milk. In a separate bowl, combine cake mix with melted butter and 1/2 cup of condensed milk. Stir well. Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes. Remove from oven and cover with caramel, chips and nuts. Put remaining cake mix on top. Bake for another 10 minutes.
In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.
Preheat the oven to 375 degrees F (190 degrees C). Stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. Stir in the noodles, broccoli and chicken until well coated. Transfer the noodle mixture to a greased 9 x 13-inch (3.5 L) casserole dish. Toss the breadcrumbs with the cheese and oil. Sprinkle evenly over the noodle mixture. Bake, covered, for 40 minutes or until hot and bubbly. Uncover and broil the top to brown the crumbs (if desired).
Combine stir-fry sauce, sherry and cornstarch; set aside. Stir-fry pork, onion and garlic together in hot wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook, stirring, until pork is evenly coated with sauce. Remove from heat; stir in cilantro and sesame oil. To serve, place desired amount of meat mixture in lettuce leaf and wrap to enclose.
In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes. In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours. To serve, place leaves of lettuce on individual salad plates and top with bean mixture.
Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight. Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter. Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, oats, baking soda and salt; set aside. In a medium bowl, cream together butter and brown sugar until smooth. Stir in the peanut butter and buttermilk. Gradually mix in the dry ingredients, then fold in chocolate chips. Roll dough into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets. Use a fork dipped in flour to flatten the balls slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly brown at the edges. Remove from cookie sheets to cool on wire racks.
Layer angel food cake in the bottom of a trifle bowl or large glass serving bowl. Whisk fat-free milk and vanilla pudding mix together in a bowl; pour over angel food layer. Sprinkle strawberries and pineapple over pudding layer; spoon whipped topping over fruit layer. Top with walnuts.
Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap. Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.
In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick. In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick. Place halva in a gelatin mold or glass dish. Serve warm or cold.
Combine gyoza dipping sauce, sugar, garlic, toasted sesame oil and red pepper flakes in a small sauce pan. Cook over medium heat until reduced by half. Remove from heat and set aside. Preheat oven to 400 degrees F (200 degrees C). Place defrosted puff pastry sheet on a lightly floured work surface. Dust the top of the puff pastry sheet with flour, and roll out slightly to form an 11 x 13-inch rectangle. Cut the pastry sheet into 24 equal size rectangles by cutting the 11-inch dimension into 4 equal strips, and then cutting the 13-inch dimension into 6 equal strips. Lay each rectangle over the hole of a mini muffin tin, and push the middle of the dough down into the muffin tin, to form a cup. (There will be some excess dough that sits on top of the muffin tin, and depending on the size of your mini muffin pan, you may need to bake these in batches, skipping every-other hole of the muffin tin, so that the excess dough does not touch.) Bake for 8 minutes. Remove from oven and punch down the puffed up middle portion of the pastry cups with a fork. Return to the oven and bake an additional 3 minutes, or until lightly golden brown. Remove from the oven and punch down the centers again with a fork, forming a nice hole for the filling. Let cool completely before removing from the muffin tin. In a medium bowl, lightly toss the tuna, mango, and sweet bell pepper until evenly combined. Using a small spoon, fill each puff pastry cup with the tuna filling. Drizzle the reserved sauce over the tuna filling and garnish with the chopped green onions and toasted sesame seeds.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 4x8-inch loaf pan with cooking spray. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add cream of tartar, continuing to beat until soft peaks form. Set aside. Combine coconut flour, almond flour, arrowroot powder, baking powder, and salt in a bowl and mix well. Beat egg yolks using an electric mixer in a bowl until thick. Add coconut oil and honey; mix well. Add flour mixture and stir until well combined. Fold in 1/4 of the beaten egg whites until incorporated. Add 1/2 the remaining egg whites and gently fold until only small amounts of egg whites are visible. Repeat with remaining egg whites. Pour mixture into prepared loaf pan and smooth the top. Bake in the preheated oven until nicely golden brown on top, about 35 minutes. Remove from oven, set on a wire rack, and let cool for 10 minutes. Run a knife around the sides, tip out bread onto a rack, and let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside. Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans. Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing. To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)
In a small saucepan over medium-low heat, melt chocolate chips, unsweetened chocolate and butter, stirring until smooth. Remove from heat. In a large bowl, beat eggs until foamy. Beat in sugar, salt and vanilla until smooth and thick. Beat in chocolate mixture. Fold in peanuts and marshmallows. Drop by spoonfuls onto waxed paper lined trays. Chill in refrigerator 2 hours, until firm. Keep refrigerated until serving.
Preheat oven to 350 degrees F (175 degrees C). Cover the bottom of a 9x13-inch baking dish with pastry for 1 1/2 pie shells, cutting the pastry to fit and filling gaps as necessary. Stir apples, sugar, flour, and cinnamon together in a large bowl to coat the apple slices. Layer apple mixture over pie crust. Arrange caramels and butter slices on top of apple mixture. Cut remaining pie pastry into 1- to 2-inch pieces; arrange atop the caramels and butter. Bake in preheated oven until just beginning to brown, about 1 hour. Cool in baking dish on a wire rack for 30 minutes, cut into bars. Beat milk and confectioner's sugar together in a small bowl; drizzle over bars.
Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat. Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Place the goat cheese into a bowl, and set aside to reach room temperature, about 30 minutes. Mix in the Urfa biber until thoroughly combined. Scoop the goat cheese out onto a piece of plastic wrap on a work surface, and fold the plastic over the cheese to form the cheese back into a log shape. Twist the ends of the plastic, and chill the goat cheese log thoroughly for at least 1 hour. Place cocoa nibs onto a large, flat plate, and unroll the goat cheese log onto the nibs, turning the cheese to coat the surface. Rewrap the cheese in plastic wrap, keeping the log shape, and chill until firm, about 1 more hour. Bring to room temperature before serving.
Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.
Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes. Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool. Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool. Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl. Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.
Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately.
Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact. Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.
Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes. Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.
In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened. Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3. Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.
In a large bowl, combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger. Mix until well combined. Cover and chill for 30 minutes or until easy to work with. In a very large skillet, heat oil over medium heat. Meanwhile, divide the mixture into 4 portions and press each portion into a 4-inch patty. Cook patties in hot oil over medium heat for 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking. Spread remaining 1/4 cup goat cheese over toasted bread slices. Top with quinoa burgers. If desired, garnish with additional fresh basil, diced tomato, and/or sliced red onion.
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet. Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Switch the oven setting to 'Broil.' Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.
Preheat oven to 450 degrees F (230 degrees C). Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer). Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating. Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm. Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties. Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.