HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 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 shell pasta, 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 13 minutes. Drain well in a colander set in the sink. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer. Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish. Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.
Preheat an oven to 425 degrees F (220 degrees C). Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray. Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet. Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.
Spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. Preheat oven to 325 degrees F (170 degrees C). In a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. Pour this mixture into a medium mixing bowl. Sift together the flour, baking powder, and baking soda. Add to the honey mixture. Stir well. Add and mix in by hand the candied fruit, oil, and spices. Add 1 1/2 to 2 cups more flour. Knead dough to mix (dough will be stiff). Spread into pan. Bake for 20 minutes until inserted toothpick comes out clean. Cut into squares. May be frosted with sugar glaze or eaten plain. Best if stored for 2 weeks.
In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed. Roll mixture into balls the size of walnuts. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with parchment paper liners; spray liners with cooking spray. Place dates in a bowl; cover with soy milk. Let stand until softened, 10 to 15 minutes. Mix water and flax seeds together in a separate bowl. Let stand until thickened, 5 to 10 minutes. Combine oat flour, millet flour, tapioca flour, baking powder, cinnamon, and baking soda in a bowl. Mix well. Place the soy milk-date mixture, applesauce, and vanilla extract in a blender or food processor. Blend until smooth. Transfer to the bowl with the flour mixture; add the soaked flax seeds. Mix with a spoon until no dry spots remain. Fold in apples, walnuts, and raisins gently. Spoon batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops begin to brown and form cracks, 30 to 35 minutes. Cool for 15 to 20 minutes before serving.
In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour. Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.
Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes. Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well. Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat water in a kettle or pot until it begins to steam; remove from heat. Pour 1 cup steaming water into the bottom of a casserole dish. Spoon 1/4 cup marinara sauce into each ramekin. Crack 1 egg over marinara in each ramekin. Arrange ramekins in the water in the casserole dish. Fill casserole dish with enough water to reach the midpoint of each ramekin. Bake in the preheated oven until yolks are firm, about 25 minutes.
Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.
In a medium size serving bowl, mix together marshmallow creme, cream cheese, and orange juice. Refrigerate and serve chilled.
Spray a 9-inch square baking dish and a large spoon with cooking spray. Melt butter in a large saucepan over medium heat. Add marshmallows; cook, stirring constantly, until melted, about 3 minutes. Remove from heat. Stir in cereal gently. Pour mixture into the prepared pan. Arrange candy corn on top. Press mixture evenly into the pan using the sprayed spoon. Cool completely, about 30 minutes. Cut mixture into bars.
Heat oven to 375 degrees F. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish. Bake 20 to 25 min. or until puffed and golden. Serve immediately.
Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid. Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.
Preheat pizzelle iron according to manufacturer's instructions. Mix flour and baking powder together in a bowl. Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula. Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.
Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours. One hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker. Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer. To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.
Bring 1 cup water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand, covered, until water is absorbed, about 10 minutes. Stir vinegar into rice. Measure out 1/3 cup for sushi roll and refrigerate until cool, about 30 minutes. Bring a small pot of water to a boil. Reduce heat; add hot dog. Simmer until heated through, about 5 minutes. Lay a large piece of plastic wrap on a flat work surface. Place a cup of warm water nearby. Place nori 2 inches from the edge closest to you. With wet fingers, spread cold rice in an even layer over the nori. Place hot dog 1 inch from the bottom edge of rice and nori. Lay onion in a row beside the hot dog. Spread 2 tablespoons barbeque sauce on top of the hot dog. Sprinkle 2 tablespoons Cheddar cheese on top. Grab the edge of the plastic wrap closest to you and lift the nori gently. Fold over, enclosing the filling, and tightly roll the sushi into a thick cylinder by pulling on the plastic wrap. Remove plastic wrap. Dip your fingers in warm water and lightly pat the edge of the nori to seal shut. Cut sushi roll into 6 equal slices with a sharp knife. Transfer slices to a serving dish. Top with remaining 2 tablespoons barbeque sauce and 2 tablespoons Cheddar cheese. Sprinkle with French-fried onions.
Combine apricot nectar, pineapple juice, and orange juice concentrate in a large pitcher. Stir in Champagne just before serving.
Toss baby arugula, prosciutto, olive oil, and balsamic vinegar together in a bowl. Transfer to a large serving plate using tongs. Place ball of burrata cheese in the center. Arrange avocado slices around plate and scatter tomato on top. Sprinkle with salt and ground black pepper. Quarter burrata cheese and divide salad among four plates to serve.
Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender. Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Toss chicken with dressing in sealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 minutes on each side or until browned. Stir in broth; bring to boil. Cover and simmer 10 minutes. Add beans; cook 5 minutes or until chicken is cooked through (170 degrees F). Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Serve chicken over rice mixture.
Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more. Pour chicken broth into skillet and season with kosher salt and black pepper. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat. Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper. Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck. To make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl. Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C). Reserve any left-over basting mixture. While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside. Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving. While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve.
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
Beat heavy cream with an electric mixer in a chilled metal bowl until light and fluffy, 3 to 5 minutes. Set whipped cream aside. Scoop vanilla, chocolate, and strawberry ice cream into a large serving bowl. Sprinkle with bananas and spread whipped cream over bananas and ice cream. Drizzle with chocolate and caramel toppings and scatter candy sprinkles over the sundae. Decorate with lit sparkler fireworks, say the Pledge of Allegiance, and serve.
Spread pecans onto a microwave-safe plate; heat in microwave, stirring every 2 minutes, until pecans are fragrant and lightly toasted, 4 to 6 minutes. Place Brie cheese on a microwave-safe plate. Stir pecans, coffee-flavored liqueur, and brown sugar together in a bowl; spread on top of Brie cheese. Heat Brie cheese mixture in the microwave until softened, 1 1/2 to 2 minutes.
Warm waffles in oven. To serve, lay one waffle on each plate. Top with burger, sliced ham, 2 slices thick cut bacon, cheese sauce and egg. Sprinkle with smoked paprika. To make Beer, Sausage, Cheese Sauce, cook breakfast sausage and garlic in pot. When cooked through, add butter, mustard, red pepper flakes and cheese. Stir until melted. Once mixed together, add Worcestershire sauce. Let cook for 5 minutes (make sure to keep stirring, so cheese does not stick to bottom of pan). Add some more heavy cream if sauce is too thick. Set aside.
In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Place the potatoes, carrots, celery, onion, 2 teaspoons of salt, and 3 quarts of water into a large pot. Bring to a boil over high heat while you proceed to make the knipla. Combine 5 cups of flour and 1 teaspoon of salt in a large bowl; pour in the eggs and 1 1/4 cups water. Mix until the dough comes together, about two minutes. Knead on a lightly floured surface for 3 to 5 minutes until elastic. Using kitchen scissors, snip off pieces of the dough into the boiling soup. Boil until the knipla rise to the surface, then reduce heat to low, and simmer while you make the cheese sauce. Melt the butter in a saucepan over medium heat, then whisk in 1 cup of flour and 2 teaspoons of salt. Pour in milk and add cheese; cook until the cheese melts and the mixture thickens, stirring constantly. Pour the cheese sauce into the soup and simmer for 20 minutes more, or until ready to serve.
Pour the pineapple with juice and cinnamon candies into a mixing bowl. Sprinkle the gelatin over the pineapple and stir until dissolved. Refrigerate 1 to 2 hours until set. Fold in the whipped cream, marshmallows, and crushed mints. Pour into a tube pan or gelatin mold and freeze until nearly solid, about 1 hour. Unmold the gelatin and cut into 12 pieces. Serve partially frozen.
In a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and sugar-free syrup. Melt the butter in a nonstick skillet over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Place a large baking pan in oven. Preheat oven to 450 degrees F. Toss carrots, Brussels sprouts, and onion with oil, rosemary, salt, and pepper in a large bowl. Arrange vegetable mixture and sausage on the preheated pan in a single layer. Bake in the preheated oven until just tender, about 20 minutes. Preheat broiler to high. Add apple to pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.
Mix 1 cup lukewarm water, sugar, and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 20 minutes. Stir soy milk, 1/2 cup soy butter, avocado oil, 6 tablespoons water, egg replacer, and salt gently into the yeast mixture using a fork. Mix in 2 cups bread flour. Continue mixing by hand, adding flour 1/2 cup at a time, until dough comes together. Knead dough in the bowl for 2 minutes. Cover with plastic wrap and a warm towel; let rise for 1 hour 30 minutes. Divide dough into 24 pieces; knead and form into balls. Grease 2 muffin tins with cooking spray. Place 1 ball of dough in each muffin cup. Cover with plastic wrap and warm towels; let rise for 1 hour. Preheat oven to 425 degrees F (220 degrees C). Melt remaining 1/4 cup soy butter in a small saucepan over low heat, about 2 minutes. Remove from heat; whisk in honey. Bake rolls in the preheated oven until puffed and pale, about 8 minutes. Remove from the oven; brush with half of the soy butter and honey mixture. Return to the oven and bake until golden brown, about 9 minutes more. Brush with remaining soy butter and honey mixture.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet. Bake until dry to the touch, about 40 minutes. Cool thoroughly.