HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water. In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer. Bake in the preheated oven until bubbling, about 1 hour.
Pulse gizzards in food processor, then pulse livers. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes). Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered. Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven. Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes. Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes. Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes. Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat. Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla. Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours. Preheat an oven to 320 degrees F (160 degrees C). Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely. Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.
Puree the raspberries in a food processor or blender. Divide raspberry puree among four glasses. Fill glasses with carbonated water. Place a straw in the glass and serve.
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, sugar, baking soda, and salt into a large bowl. Rub in the shortening until the mixture appears sandy. Stir in the buttermilk until the dough holds together. Roll out on a lightly floured surface to 1/8-inch thick. Cut into 4-inch squares, then cut each square diagonally into triangles, and prick with a fork. Bake the triangles in preheated oven on ungreased cookie sheets until dry and lightly browned, about 10 minutes.
Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.
In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside. Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired.
Preheat and lightly grease a large skillet or electric griddle. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Cut puff pastry into 12 equally-sized squares and arrange on a baking sheet. Dip apple slices in lemonade and place diagonally onto each puff pastry square; top each with 1 pat butter. Sprinkle superfine sugar over each square. Bake in the preheated oven until tartlet edges are golden, about 12 minutes. Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals.
Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Mix tuna, soy sauce, cilantro, 2 tablespoons olive oil, lemon juice, ginger, eggs, kosher salt, black pepper, and almond meal in a food processor or by hand until it reaches a firm consistency. Form mixture into four patties. Heat 1 tablespoon olive oil in a grill pan or skillet over medium heat. Cook tuna burgers in the hot oil until patties are set and and browned on both sides, about 5 minutes per side.
In a bowl or the canister of an ice cream maker, combine milk, orange drink, pineapple and orange juice. Chill 8 hours or overnight in refrigerator. Then freeze in ice cream maker according to manufacturers' directions.
Preheat oven to 400 degrees F (200 degrees C). Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes. Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat. Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside. Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.
Preheat oven to 350 degrees F (175 degrees C). Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain. Mix green beans and cream of mushroom soup together in a bowl; spread into an 9x13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions. Bake in the preheated oven until cheese is melted and browned, about 30 minutes.
Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough. Gently knead dough until moist but retains shape; transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour. Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions. Pour enough oil into a skillet to be about 1/2-inch deep; heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.
Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with Reynolds Wrap(R) Aluminum Foil. Grease the foil and set aside. Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Stir to coat. Cook for a few minutes until starting to brown and then move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors. In a bowl, combine the sweet potato and sausage mixture with the kale. Transfer to the lined baking dish. Bring a 1/2 cup milk to a low boil and then lower the heat to simmer. Whisk in the flour and remaining 1/4 cup milk to form a thick paste. Add the broth, whisking to keep the sauce smooth. Add 1/4 cup Gruyere and stir until melted. Pour the sauce over the sweet potatoes, kale and sausage in the baking dish. Top with remaining 1/2 cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.
Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed. Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin. Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier. Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil. Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C). Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Place lemons, ice cubes, water, and white sugar in a blender; blend until a slushie consistency is reached, about 1 minute.
In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.
Preheat the oven to 400 degrees F (200 degrees C). Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper. Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces. Increase oven temperature to 450 degrees F (230 degrees C). Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds. Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese. Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan. Stir buttermilk and baking soda together in a bowl until dissolved and foaming. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated. Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.
Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute. Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes. Remove from heat and top with cilantro.
In a large mixing bowl, combine garlic, black pepper, cornstarch, and 1 teaspoon vegetable oil. Add beef, and mix well. In a large wok, heat 2 tablespoons oil over high heat for one minute. Add meat; cook and stir for about 2 minutes, or until beef begins to brown. Transfer beef to a large bowl, and set aside. Heat remaining 1 tablespoon oil in wok. Add onion; cook and stir until tender. Mix in green beans, and add broth. Cover, and reduce heat to medium. Simmer for 4 to 5 minutes, or until beans are tender crisp. Stir in soy sauce and beef. Cook, stirring constantly, for 1 or 2 minutes, or until heated through.
Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature. Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim around edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in large bowl, mix 1/2 cup Stevia In The Raw, cornstarch and nutmeg. Add pears and cranberries; toss to coat. Spoon into partially baked crust. In small bowl, mix flour, 2 tablespoons Stevia In The Raw and butter with pastry blender or fork until crumbly. Sprinkle over pears. Sprinkle top with chopped almonds. Bake 40 to 50 minutes or until pears are tender and crust is golden brown. Cool 1 hour. Remove side of pan. Serve warm or cool.
Spray a large, heavy skillet with cooking spray and set over medium-high heat. Add meatloaf slices in the skillet. Fry until browned, 2 to 3 minutes per side. Set slices aside. Reduce heat to medium-low. Return meatloaf slices to the skillet. Pour mushroom soup on top. Cover and cook until soup becomes bubbly, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Massage kale for a few minutes until leaves are wilted. Melt butter in a large skillet over medium heat. Add onion and garlic. Cook and stir until onion is tender, about 5 minutes. Add kale and heat through. Place kale mixture in a bowl; add bread and Parmesan cheese. Pour in broth and toss until mixture is moistened. Season with salt and pepper; mix well. Transfer mixture to the prepared baking dish. Bake in the preheated oven until browned, 30 to 40 minutes.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside. In a food processor, chop the carrots, onion and ham. Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally. Immediately before serving, stir in cream and mix well.
Stir yogurt, oats, strawberry jam, and chia seeds together in a covered jar or container. Cover and refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine. Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined. Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes. Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes. Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes. Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture. Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce. Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.
Preheat oven to 400 degrees F (200 degrees C). Butter a cast iron skillet or pie plate. Mix sour cream and baking soda together in a large bowl. Add 1 cup plus 3 tablespoons flour, eggs, mayonnaise, and salt. Mix to form a thin batter of pouring consistency. Pour 1/2 the batter into the prepared skillet or pie plate. Mash fish with a fork; spread on top of the batter. Pour in the rest of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Beat coconut cream in a bowl with a whisk until creamy and smooth; add chocolate-hazelnut spread and stir until smooth. Pour the mixture into ice-pop molds. Freeze mixture until solid, about 4 hours.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Beat the butter, sugar, molasses, cinnamon, nutmeg, cloves, and salt together in a large bowl until smooth. Stir in the sweet potatoes, vanilla extract, eggs, and evaporated milk until evenly blended. Pour into the prepared baking dish. Bake in the preheated oven until the sweet potatoes are tender, and the top of the pone is golden brown, about 1 hour.
Combine cashews and water in a bowl and soak in the refrigerator for 4 to 12 hours. Drain and rinse under running cold water in a sieve. Combine cashews, agave nectar, coconut oil, soymilk, vanilla extract, and lemon juice in a blender; blend until smooth. Divide cashew mixture among 3 bowls. Add blue spirulina to one, beet powder the the second, and turmeric to the third bowl; stir each bowl to combine until evenly colored. When frosting a cake, place the 3 colors next to each other on the surface and blend with a spatula to create a galaxy effect.