HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water-packed tuna, oil-packed tuna, mayonnaise, celery, lime juice, red onion, mustard, salt, and pepper in a bowl. Mix well.
Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender, about 5 minutes. Stir in the evaporated milk, milk and lemon zest. Cook and stir for 1 minute, then remove from the heat. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until just tender, about 8 minutes. Drain. When the pasta is almost done, return the skillet to medium heat. When the pasta has been drained, stir it into the sauce along with the prosciutto, basil, parsley, mint and Parmesan cheese; season with salt and pepper. Toss pasta in the sauce until the cheese has melted and a light sauce is covering the noodles. Serve immediately in warm bowls.
In a blender, combine milk, malt powder and banana. Blend until smooth. Pour into glasses and serve.
Preheat oven to 350 degrees F (175 degrees C). Place the bread in a large bowl, pour in the milk and soak until soft. Mash well, then mix in the ham, beef, eggs, salt, dry mustard, and 1/3 cup of brown sugar. Mix thoroughly and pack the mixture into a 9x13 glass baking dish. Stir together 1 cup of brown sugar, flour, and prepared mustard. Stir in enough vinegar to make a spreadable paste. Spread the topping over top of the meat. Bake in preheated oven for one hour until the ground beef has cooked, and the topping has browned nicely.
Mix milk and pudding mix in a bowl; stir cream cheese into pudding mixture. Fold whipped topping into pudding mixture. Mix marshmallows, pecans, and pineapple into pudding mixture. Refrigerate until flavors combine, at least 30 minutes.
If dough is refrigerated, let stand at room temperature, covered, for 30 minutes. Preheat oven to 450 degrees F (230 degrees C) and put a pizza stone on the bottom rack. Halve dough and roll each half into a 10-inch oval on a lightly floured surface. Brush each oval with 1 tablespoon oil. Put 1 oval on a cornmeal-dusted baking sheet or baking peel and transfer to the pizza stone. Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces. Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl. Put 3 tablespoons oil in a small bowl and dukkah in another bowl. Serve flatbread with all 3 bowls. Dip flatbread in oil, then in dukkah, and use chevre-yogurt dip for spreading.
Preheat oven to 350 degrees F. Beat cake mix, butter and 1 egg in large bowl with mixer until crumbly. Stir in saltine crumbs. Set aside 2 cups of crumb mixture. Press remaining crumb mixture on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until lightly golden. Beat 3 egg yolks, condensed milk and ReaLemon(R) with mixer or wire whisk. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate within 2 hours. Cut into bars. Store leftovers covered in refrigerator.
Line a 9x13-inch pan with parchment paper. Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth. Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan. Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.
Preheat oven to 350 degrees F (190 degrees C). Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes. Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top. Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.
Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender. While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside. Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.
Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Combine vegetable broth, potatoes, garlic, and 2 teaspoons salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Strain potatoes and place back in the pot; mash until creamy. Mix in butter, milk, and Parmesan cheese. Season with remaining salt and nutmeg.
Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine. Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain. In a large bowl combine shrimp, tomato, green pepper, mayonnaise and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.
In a small bowl, mix rosemary, garlic, salt, and pepper. Rub onto both sides of steaks before grilling as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. In a medium bowl, cream the butter and sugar. Add egg and vanilla, mix well. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Finally, stir in the sesame seeds. Drop dough by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 8 minutes in the preheated oven, cookies should be light brown and set. Let cookies cool for 1 minute on cookie sheets before removing to cool on wire racks.
Place water and red beans in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Adjust heat until regulator is gently rocking. Cook at high pressure for 30 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes; unlock and remove lid. Heat oil in a saucepan over medium heat. Cook and stir garlic until browned, 2 to 3 minutes. Add the water and beans from the pressure cooker. Stir in sazon seasoning and salt. Reduce heat to low; cook until flavors combine, about 3 minutes. Add rice. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces. In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes. Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.
Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins. Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes. Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.
Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish. Bake in preheated oven for 20 to 25 minutes, until firm.
Core the apples, leaving the bottom intact. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover. Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.
Place the red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse beans. Put beans in a slow cooker; add quinoa, barley, celery, tomato, garlic, red chile pepper, green bell pepper, green onion, curry paste, ginger, chicken bouillon, Italian seasoning, black pepper, chives, onion powder, and garlic powder to the beans. Cook on High, stirring occasionally, until the beans and barley are tender, about 4 hours. Stir coconut milk and lime juice into the soup; cook 15 minutes more.
Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Mix in raisins and craisins. Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!
Preheat oven to 325 degrees F (165 degrees C). Mix the butter with the nuts and sugar until well combined. Add the flour and the vanilla and mix. Rolling about a tablespoon of dough in your hand, form a half moon or crescent shape. Bake cookies on ungreased cookie sheets at 325 degrees F (165 degrees C) for 15 minutes. Immediately remove from cookie sheets and roll in white sugar.
Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon. Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker. Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper. Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).
Melt the butter with the minced scallions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (2 cups is usually plenty). Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or coat with cooking spray. In a large bowl, whisk together flour, sugar, baking powder and baking soda. Set aside. In a separate bowl, whisk together Silk, orange juice, cranberries, orange zest and canola oil. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Fold in the chopped pears. Use an ice cream scoop or large spoon to drop the batter onto prepared baking sheets, forming 12 scones. Bake for 12-15 minutes or until tops are lightly browned. For the glaze, whisk all ingredients together until smooth and creamy. Drizzle on warm scones.
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Preheat oven to 450 degrees F (230 degrees C). In a saucepan over medium heat, combine the cranberries, raisins, sugar, water and flour. Cook until cranberries open and mixture thickens. Allow to cool and stir in butter and vanilla. Pour into prepared pie crust and cover with top crust. Cut slits in top crust and bake for 10 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for 35 minutes longer or until crust is golden brown.
Preheat the grill for high heat. Melt the butter in a saucepan over medium heat, and mix in the garlic, blue cheese, herbes de Provence, red pepper, sea salt, black pepper, and Worcestershire sauce. Dunk each baguette slice in the butter mixture to thoroughly coat. Place slices in a bowl, and toss with any remaining butter mixture. Place the baguette slices on the prepared grill, and toast 1 minute on both sides, or to desired doneness.
In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour. Add cottage cheese to fruit; stir to mix. Gently fold in whipped topping; chill and serve.
Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
Boil the chopped cauliflower in a large pot until it is tender enough to mash with the back of the spoon, about 10-15 minutes. Drain the cauliflower well then use a salad spinner or paper towels to blot excess water. Set aside. Reconstitute the arame sea vegetable in water for five minutes. Drain and set aside. In a blender or food processor, add the cauliflower, coconut milk, arame, mustard, red wine and balsamic vinegars, nutritional yeast, lemon juice, hot sauce, garlic, salt and pepper. Puree for 1 minute then drizzle in the olive oil as it purees until it comes together like dressing. Season to taste, adding more or less acidity with the lemon juice, or cheese flavor with the nutritional yeast. Croutons: Preheat oven to 375 degrees. Combine all crouton ingredients and place on baking sheet in a single layer. Roast beans for 20-25 minutes until the beans have split open. Cool before serving. Salad assembly: Wash and quarter lengthwise two heads of romaine lettuce, taking care to dry well with a paper towel. Brush cut sides with a little olive oil and place on a warm grill. Grill for about 5 minutes per side until outermost leaves are slightly wilted. Serve with a generous amount of Caesar dressing on top and finish with croutons. Serve extra lemon wedges on the side.
Blend orange juice, banana, acai pulp, and sugar together in a blender until smooth.
Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl. Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil. Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.
Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens. Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray. Place the potato chips in a shallow dish. Roll the scallops in the potato chips until covered. Arrange the coated scallops on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes.
Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes. Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat. Stir in Knorr(R) Rice Sides(TM) - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.
Whisk soy milk and Greek yogurt together in a large sealable container. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture. Stir chia seeds into yogurt mixture until seeds are evenly distributed. Cover the container and refrigerate for 15 minutes. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.
Preheat your oven's broiler. Line a baking sheet with a sheet of foil. Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside. While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside. Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels. Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Place pork roast in the center of a roasting pan; arrange pearl onions around the roast. Pour in water, olive oil, and lime juice. Evenly coat roast with black pepper, cayenne pepper, tarragon, and garlic powder. Spread blue cheese dressing over entire roast. Bake in the preheated oven until roast is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a deep-sided serving dish; arrange onions around roast. Scoop enough cooking liquid to coat the bottom of the serving dish. Place the remaining liquid in a gravy boat.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars. Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer). Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes. Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.
Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside. In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature. Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.