HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta in a large pot of boiling water with vegetable oil until al dente. Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water. In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir. Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Place sweet potatoes, carrots, turnip, and onion in an electric pressure cooker (such as Instant Pot(R)). Top with chicken breasts. Pour broth over the top; add cinnamon, rosemary, thyme, and cloves. Close and lock the lid. Select Soup function; set timer for 12 to 15 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. Remove chicken breast, chop or shred, and return into the pot. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan. Toss walnuts and cinnamon together in a bowl and set aside. Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava. Bake in the preheated oven for 20 minutes. Leave oven on. Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot. Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour. Cut cooled cheesecake into 12 servings. Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices. Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.
Mix tomatoes, black olives, green chiles, green onions, olive oil, vinegar, and garlic salt in a bowl.
Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture. Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing 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 (or mix with dough hook in stand mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour. Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes. Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle. Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges. Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.
In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish. Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours. Stir in mushrooms; cook for 20 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter. Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.
Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes. Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour. Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes. Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter. Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total. Preheat oven to 375 degrees F (190 degrees C). Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans. Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes. Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth. Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.
Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
 Watch Now Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
 Watch Now Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch glass pie plate. Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature. Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust. Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.
Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Preheat oven to 325 degrees F (165 degrees C). Cream together margarine, butter and sugars until fluffy. Mix in eggs one at a time. Blend in vanilla, salt and baking soda. Add flour, semi-sweet chocolate chips, vanilla chips, and pecan halves and mix until all ingredients are moistened. Drop by spoonful (I use a large soup spoon to make a large cookie) onto ungreased cookie sheets and bake for 12-13 minutes.
Place basil leaves and garlic in a food processor; pulse until chopped. Add lemon juice, salt, and sugar; pulse to combine. Place butter into basil mixture and process until smooth.
Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.
Pour cherry pie filling into a 2-quart slow cooker. Mix yellow cake mix and butter together in a bowl. Spread over pie filling in the slow cooker. Cook on Low until tender and bubbly, 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown. Allow the mixture to cool. Cut into small squares and serve warm or cold.
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl. Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside. In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, onions, and parsley together in a large bowl. Mix allspice, 1 teaspoon salt, and 1 teaspoon pepper together in a bowl; add to beef mixture and mix. Spread the meat mixture into a casserole dish in an even layer, but not all the way to the edges. Arrange potato slices atop the beef mixture; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange tomato slices in a layer atop the potatoes; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour 1/2 cup water around and over the layers of beef, potatoes, and tomatoes. Bake in preheated oven for 30 minutes. Stir tahini and lemon juice together in a bowl until smooth. Slowly stream remaining 1 cup water into the tahini mixture until fully incorporated and smooth; pour over and around the layers of beef, potatoes, and tomatoes. Continue baking until the beef is no longer pink in the center and the potatoes are tender, about 30 minutes more.
Mix cornmeal, paprika, onion powder, garlic powder, and cayenne pepper on a plate. Beat milk and eggs together in a bowl. Dip catfish fillets in milk mixture, then gently press fillets into cornmeal mixture, coating both sides. Shake off excess breading. Heat vegetable oil in a large skillet; pan-fry catfish in hot oil until the fish is golden brown and flakes easily with a fork, about 4 minutes per side.
Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 50 minutes. Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish. Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.
Bring sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded Mozzarella cheese, Ricotta cheese or grated Parmesan cheese.
Fill a tall glass with ice. Spoon in the limeade. Slowly pour in the cola. Garnish with a slice of lime.
Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.
Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce. Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes. Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes. Garnish mackerel with green onions.
Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes. Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place the tilapia fillets in a glass baking dish and rub on all sides with the olive oil. Stir together chili powder, cayenne pepper, and cumin in a small bowl. Sprinkle the tilapia on both sides with the spice mixture, then sprinkle orange zest over top. Bake in preheated oven until the tilapia is no longer translucent and flakes easily with a fork, about 15 minutes.
Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl. Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well. Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons. Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter. Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish. Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle, 15 to 20 minutes more. Serve immediately.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Heat the remaining oil in the skillet. Add the shallots and cook for 5 minutes or until lightly browned, stirring occasionally. Stir the wine and vinegar in the skillet and cook for 5 minutes or until the mixture is reduced by half. Stir in the mustard and concentrated broth. Return the beef to the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture with the noodles.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt(R)) with cooking spray. Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes. Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack. Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter. Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.
With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.
In a large measuring cup, dissolve Splenda in water. In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended. Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
Rub the rim of a rounded cocktail glass or Champagne flute with honey and dip into golden sprinkles. Place a small dollop of honey at the bottom of glass. Add amaretto and gingerbread syrup; mix briefly. Add Prosecco and grape juice in equal parts to near the rim.
Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears. Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds. To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon. Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes. Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes. Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Combine the cereal, peanuts, cranberries, carob chips, and sunflower seeds in a mixing bowl. Store at room temperature in an airtight container.
Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start. After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.