HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover pinto beans with water in a bowl and allow to soak overnight. Drain. Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture until fragrant, about 1 minute more. Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place smoked sausage on a baking sheet. Bake sausage in the preheated oven until browned, about 10 minutes. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter. Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.
Cream shortening with sugar and well-beaten eggs. Stir in milk and vanilla. Sift flour with baking powder and mix into egg mixture. Chill dough until firm. To Make Filling: Mix cornstarch and 3/4 cup sugar, add pineapple and lemon juice. Bring to a boiling point and boil gently until the consistency of jam, stirring frequently to prevent burning. Cool before using. Roll dough out thin and cut with cookie cutter or small glass. Put spoonful of filling on half the rounds, cover with others and seal edges with a fork. Sprinkle with sugar or cinnamon. Bake at 375 degrees F (190 degrees C) for 10 minutes or so.
Place pork in a large shallow dish. Sprinkle black pepper over both sides; press gently into the surface. Whisk soy sauce, honey, olive oil, orange juice, and ginger together in a bowl to make marinade. Stir in garlic and red pepper flakes. Pour marinade over pork; turn to coat both sides. Cover with plastic wrap; let marinate in the refrigerator, 6 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade, reserving marinade in the dish. Grill pork, covered, basting occasionally with 1/4 of reserved marinade, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 12 to 15 minutes per side. Transfer to a cutting board; let rest, about 5 minutes. Pour 3/4 of reserved marinade into a small saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until reduced by 1/2 into a thick sauce, 3 to 5 minutes. Discard garlic slices. Slice pork into 1-inch thick slices. Arrange on serving plates. Drizzle thickened sauce over pork.
In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan. Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter. Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch. Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.
In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet. Bake in oven for 10 minutes, or until cheese begins to bubble.
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes. In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl mix chicken soup and mushroom soup with water; whisk well. Place pork chops in a large baking dish. Arrange potatoes on top, then pour soup mixture over entire dish. Bake uncovered for 60 minutes or until potatoes are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix chopped rhubarb with 1/2 cup sugar; set aside. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream together 1/2 cup butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Fold in the rhubarb mixture. Stir in the coconut and chopped almonds. Pour batter into prepared pan. To make streusel topping: In a small bowl, combine 4 tablespoons flour and 4 tablespoons brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of cake. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes. Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour. Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper. Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan. Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern. Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes. Bake in the preheated oven until puffed and golden, about 18 minutes.
Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it. Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating. For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.
Place jicama, cucumber, red onion, and bell peppers together in a mixing bowl. Toss with lime juice and avocado oil until combined; refrigerate until chilled, about 20 minutes. Season the mashed avocado with garlic salt. Spread the avocado mixture evenly over tostada shells. Top evenly with jicama mixture and grape tomatoes. Garnish with cilantro and serve with lime wedges.
Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Place the cucumber slices into a large pitcher. Pour the lemonade concentrate over the cucumber and let stand for 10 minutes. Pour in the lemon-lime soda and pour into glasses to serve.
Preheat an oven to 450 degrees F (230 degrees C). Spread the drained tomatoes on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast in preheated oven until the tomatoes start to brown and shrink slightly, about 20 minutes. Heat butter over medium-low heat in a large saucepan. Stir in the saffron, celery, carrot, onion, and garlic; cook until softened, about 10 minutes. Mix in the roasted tomatoes, reserved tomato juices, and chicken broth. Simmer until vegetables are very tender, 15 to 20 minutes. Stir in the curry powder, lime juice, and cilantro. Use an immersion blender to puree soup until smooth.
Mix salmon, almond meal, eggs, 1 tablespoon olive oil, salt, and pepper together in a bowl. Form mixture into patties, 1/2 cup per patty. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned and heated through, about 5 minutes per side.
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside. Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl. Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more. Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs. Heat vegetable oil in a skillet over medium-high heat. Spread 1/2 cup flour into a wide, shallow dish. Roll meatballs in flour to coat. Cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes. Remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. Arrange potato, carrots, and onion chunks atop the meatballs. Stir 2 tablespoons flour into reserved fat until you have a smooth paste; add tomato juice and diced tomatoes. Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes; pour over the meatballs and vegetables. Place a cover on the casserole dish. Bake in preheated oven until potatoes and carrots are completely tender, about 90 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt(R)). Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat. Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat. Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough. Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.
Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside. Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. Cut out woody stems and finely chop mushrooms. Place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce. Fold shredded cabbage into the stuffing. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side. Remove tofu triangles and let cool until you can handle them. With a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece. Heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes. Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.
Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.
Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container. Seal the container and shake to emulsify the mixture. Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Preheat oven on broiler setting. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Rinse chicken and pat dry. Insert lemon wedges inside the cavity. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes. Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more. Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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 400 degrees F (200 degrees C). Roast whole yams in preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool. Reduce oven heat to 350 degrees F (175 degrees C). Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes. Peel cooled yams. Cut yams into bite-size chunks; arrange in a single layer in a 13x9-inch baking dish. Drizzle syrup over the yams. Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well. In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese. Cover and bake in a preheated oven for 30 minutes or until heated through.
Preheat oven to 350 degrees F. Grease a 9 inch square baking pan. To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool. To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy. Add the flour, baking soda, and 1 3/4 cups of the oats and blend well. Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust. Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.
Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray. Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet. Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.
Bring a large pot of lightly salted water to a boil, and cook rigatoni pasta for 8 to 10 minutes, until al dente. Drain, and set aside. Heat the olive oil in a skillet over medium heat. Season the chicken with salt and pepper, and cook in the skillet 20 minutes, or until no longer pink and juices run clear. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 10 inch casserole dish. In the prepared casserole dish, mix the cooked pasta, cooked chicken, spaghetti sauce, broccoli rabe, and mozzarella cheese. Top with Cheddar cheese. Bake 25 minutes in the preheated oven, until bubbly and lightly brown.
Preheat the oven to 350 degrees F (175 degrees C). Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil. Bake for about 30 minutes in the preheated oven, until soft. While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready. Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.
Sprinkle parsley in a shallow baking dish. Set aside. Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.