HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes. Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Preheat oven to 425 degrees F (220 degrees C). Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs. Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes. Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat. Spread yellow squash mixture evenly in an 8-inch square baking pan. Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside. In a saucepan, warm refried beans over medium-low heat. Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside. Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet. Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro. Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top. Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Prick potatoes with a fork. Place on a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour. Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes. Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan. Bake in the preheated oven until cheese is melted, about 40 minutes.
Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated. Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one 9x13-inch pan. Beat 2 cups sugar and shortening with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Mix in the vanilla. Place coconut in a food processor and pulse until finely chopped. Whisk coconut together with flour and baking powder; set aside. In a separate bowl, beat the egg whites until medium-stiff peaks form. Pour the flour mixture into the batter alternately with the milk, mixing until just incorporated. Using a whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites. Pour batter into prepared pans. Bake in preheated oven until cake springs back when lightly touched with a finger and a tester inserted in the center comes out clean, about 30 minutes for layers or 40 minutes for a 9x13-inch pan. Let cakes cool completely on wire racks. To Make White Frosting: shake 6 tablespoons flour and 1 cup milk in a jar. Transfer to a saucepan. Cook mixture over medium heat, stirring constantly, until mixture has thickened, about 15 minutes. Remove from heat and allow to cool. Beat 1 cup sugar, butter, and 1/2 cup shortening with an electric mixer until smooth and fluffy. Add cooled milk mixture and beat well; stir in 1 teaspoon vanilla.
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. Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender. Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.
In large bowl mix flour, pinch of salt and egg. Add milk a little at a time until dough is elastic. Roll out dough on floured surface and cut into three-inch circles. Place a teaspoon of cottage cheese on one circle, fold over and seal the edges by pressing together firmly. Repeat with remaining circles. Melt butter in large skillet over low heat. Fry dumplings in skillet until browned. Add evaporated milk, salt and pepper to taste, and simmer for one hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish. Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain. In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
Mix together the cake mix, eggs, water, cooking oil and cocoa until you can shape it all into a large ball. Let stand 20 minutes. Shape into 1/2 inch balls, placed 2 inches apart on greased cookie sheets. Flatten each cookie with bottom of glass greased once but dipped into instant chocolate drink powder. Bake at 400 degrees F (205 degrees C) for 8 minutes. Remove cookies at once and quickly flatten each with back of spatula. Let cool 20 minutes. To make filling: Soften 1 envelope unflavored gelatin in 1/4 cup cold water; set in heatproof cup in pan, simmering until clear. Cream together shortening, confectioners' sugar and vanilla. Add cooled gelatin. Beat 10 minutes. Use 1 tablespoon to fill each cookie. Press cookies gently together to spread the filling.
Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt(R)) with cooking spray. Pour 11 ounces caramel topping into prepared pan. Spray a sheet of aluminum foil with cooking spray. Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan. Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath. Bake in the preheated oven for 2 hours. Remove fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish. The caramel topping should flow down the sides of cake. Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.
Grease an 8 x 8 inch square pan. In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat. Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.
Preheat an oven to 325 degrees F (165 degrees C). Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze. Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons. To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients. Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly. Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.
In a large bowl, mix the spinach and strawberries. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips. Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended. Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Mix corn, Cheddar cheese, sour cream, mayonnaise, green onions, Worcestershire sauce, and Cajun seasoning together in a large bowl. Cover and refrigerate until flavors meld, 4 hours to overnight.
Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.
Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.
Preheat oven to 200 degrees F (95 degrees C). Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
 Watch Now Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
 Watch Now Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
 Watch Now Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
 Watch Now Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan. Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours. Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight. Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal. Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours. Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven. Remove plastic wrap from risen dough and mist the top of the dough with water. Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
Heat oil in a large pot over medium heat. Add onion and salt; cook and stir until softened, about 5 minutes. Reduce heat and add cayenne; stir for 30 seconds. Stir in tomato paste for 20 seconds. Pour in water. Increase heat to high and stir lentils, rice, bulgur, garlic, and mint into the pot. Bring to a boil; reduce heat to medium-low. Cover partially and cook, stirring occasionally, until lentils are very soft, about 35 minutes.
Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan. Melt the butter and chocolate together in a small (1 1/2-quart) heavy-bottomed saucepan over low heat, stirring constantly to make sure the chocolate doesn't burn. When nearly all the chocolate is melted, remove the pan from the heat and continue stirring to melt completely. Scrape the melted chocolate into a large mixing bowl with a silicone spatula. Stir in the applesauce and vanilla extract, then stir in the sugar and salt until a grainy batter forms. Stir in the eggs one at a time, making sure the first egg is fully incorporated before adding the next. Gently stir in the almond flour 1/4 cup at a time, then stir in the almonds. Pour the batter into the prepared baking pan, spreading it evenly to reach all the corners of the pan. Make the almond butter swirl by beating the almond butter, sugar, and applesauce together with a silicone spatula or electric hand mixer on low speed. Drop the almond butter in spoonfuls over the brownie batter and use the tip of a butter knife to carefully swirl into the batter, making sure not to puncture the foil on the bottom of the pan. Bake for 45 minutes to 1 hour, or until a toothpick or small knife inserted into the center of the pan comes out with moist crumbs attached. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.) Cool completely in the pan for at least an hour and preferably overnight. Use the long edges of the foil to carefully lift the bars out of the pan and onto a cutting board. Peel the foil off and cut the brownies into squares. Brownies taste best when baked the day before you plan to serve them. Leftover brownies can be stored in the refrigerator in an airtight container for up to 5 days.
Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside. In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell. Bake in the preheated oven for 45 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Combine sweet potatoes, quinoa, trail mix, golden beet, red beet, flour, bread crumbs, oil, onion, parsley, tamari, sea salt, garlic, and red pepper flakes in a large bowl. Mix by hand until burger mix is thoroughly combined. Divide burger mix into 10 portions; press each one firmly into a patty. Place on the prepared baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans. Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar. Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.
Preheat oven to 425F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms and toss to coat. Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir. Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.
Preheat oven to 400 degrees F (200 degrees C). Grease a 16x16-inch baking dish. Spread 1/3 of sliced potatoes in the prepared baking dish. Sprinkle potatoes with 1/3 of seasoning mix; top with 1/3 the mozzarella cheese. Continue layering with remaining potatoes, seasoning, and cheese. Pour gravy evenly over potato mixture to cover. Bake in the preheated oven until casserole is bubbly and potatoes are tender, about 45 minutes.
Cut zucchini into noodles using a spiralizer. Place noodles in a colander set in the sink. Season lightly with salt. Let stand for 20 to 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Spread onion slices on one side of the baking sheet. Spread radishes on the other side of the baking sheet. Drizzle 1 tablespoon olive oil on top. Combine kosher salt and lemon zest in a small bowl; rub together with your fingers until fragrant. Sprinkle over onion and radishes. Bake in the preheated oven until onion and radishes are tender and slightly browned, about 25 minutes. Heat a large skillet over medium heat; grease with cooking spray. Cook and stir garlic until fragrant, 3 to 5 minutes. Drizzle in 1 tablespoon olive oil. Add onion and radishes; cook and stir until browned, about 3 minutes. Stir in dill weed. Mix zucchini noodles into the skillet; cook until heated through, about 3 minutes. Season with salt and pepper. Remove from heat; pour lemon juice on top.