HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Unroll crescent roll dough on work surface and separate into 4 rectangles, pressing perforations together to seal. Cut each rectangle into 2 smaller rectangles. Place 1 slice of mozzarella cheese on each; roll up tightly and press edges together to seal. Arrange seam side-down on a baking sheet. Bake in the preheated oven until golden brown, 11 to 13 minutes. Warm pizza sauce in a small saucepan over medium-low heat, about 5 minutes. Use warmed sauce as a dipping sauce for mozzarella sticks.
Heat water and chocolate in a saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Stir sugar and salt into chocolate mixture. Bring to a boil, reduce heat to low, and simmer, stirring constantly, until sugar is dissolved and flavors combine, about 4 minutes. Pour milk into chocolate mixture and cook until hot. Beat with a whisk until foamy or stir until smooth.
In a large pot of salted water boil pasta until al dente. Drain well. In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic. Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a skillet over medium heat. Stir in the onions, green onions, and pesto. Cook until tender. Mix in salmon, and cook until heated through. Stir in 1/2 the Parmesan cheese, and continue cooking 5 minutes. Toss with the cooked pasta, and sprinkle with remaining Parmesan cheese to serve.
Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish. Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice. Heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. Mix in the cooked gizzards, and cook until lightly browned. Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese. Bake 20 minutes in the preheated oven, until bubbly.
Preheat oven to 375 degrees F (190 degrees C). Cook the noodles according to package directions. Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer. When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste. Bake in preheated oven for 30 minutes.
Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper. Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain. Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour. While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready. Preheat oven to 425 degrees F (220 degrees C). Remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet.
Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes. Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan. Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball. Press dough into the prepared pan. Prick all over with a fork. Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool. Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes. Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.) After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
Preheat the oven to 375 degrees F (190 degrees C). Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top. Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.
Beat together cream cheese and sugar. Mix in yogurt and coconut. Gently fold in topping. Spoon into crust, cover, and chill in refrigerator for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, chia seeds, 1 1/2 teaspoons seasoned salt, and sea salt in a bowl; stir in water until dough is completely combined. Form dough into thin bite-size rounds and arrange on a baking sheet. Sprinkle rounds with seasoned salt. Bake in the preheated oven until crisp, about 15 minutes. Cool completely and store in an airtight container or resealable bag.
Preheat oven to 450 degrees F (230 degrees C). Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan. Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.
Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper. In a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. In a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. Mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. Spread the batter into the prepared cake pan. Place the plum slices into a bowl, and toss with 2 tablespoons of flour. Arrange the plum slices onto the cake in a decorative pattern. Bake in the preheated oven until browned, about 30 minutes. Loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes. Let cake cool completely in pan. Run a knife around the edge of the cake to loosen, and remove from pan. Dust with powdered sugar before slicing.
Preheat oven to 325 degrees F (165 degrees C). In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. Sift together flour, baking powder, and salt. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.
In medium saucepan, bring water and orange juice to a boil. Stir in oats, dates, orange zest, cardamom, and cinnamon. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Top with yogurt and pistachios.
Heat a skillet over medium heat. Cook eggs in hot skillet, stirring vigorously, until they are beginning to solidify, 1 to 2 minutes. Stir hot dog slices and hash browns to eggs; cook and stir until the potatoes are browned and the eggs completely cooked, 3 to 5 minutes. Top with ketchup to serve.
To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes. Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce. Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots; cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion; stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.
Preheat the oven to 350 degrees F (175 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil. Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Remove from the oven. Increase temperature to 450 degrees F (230 degrees C). Place 6 to 8 cloves in a blender or food processor. Add butter, salt, and pepper and blend until smooth. Scoop about 2 tablespoons of the mixture into a saucepan over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove from heat. Place cherry tomatoes in a bowl, toss with remaining olive oil, and season with salt and pepper. Spread over a baking sheet. Roast in the oven until soft and browned, about 10 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes. Drain and toss with the mushrooms, roasted tomatoes, and remaining butter-garlic sauce.
In Dutch oven, over medium heat brown and drain 1 pound ground beef. Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste. Cover and simmer 30 minutes.
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled. In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.
In a salad bowl, combine celery and apples. Sprinkle with lemon juice and stir in yogurt and creamy salad dressing. Just before serving, sprinkle with walnuts.
In a large mug pour 6 to 8 ounces of hot water over instant cocoa; mix well until dissolved. Spoon whipped cream onto cocoa; top with candy sprinkles and a cherry.
Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes. In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.
Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray. Combine water and flaxseed meal in a bowl and let sit 5 minutes. Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside. Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts. Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes. Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
Fill an old-fashioned glass with 1 cup ice. Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
Preheat oven to 375 degrees F (190 degrees C). Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts. Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.
Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside. Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop. Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender. Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil. Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter. Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish. Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese. Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Preheat oven to 450 degrees F (230 degrees C). Place sweet potato pieces in a bowl. Add olive oil, 1 tablespoon dill, salt, and pepper; toss to coat. Spread coated sweet potato in 1 layer on a baking sheet, making sure there is space between each. Bake in the preheated oven for 15 minutes. Flip fries and bake until just starting to brown, 15 to 20 minutes. Mix vegan mayonnaise, 1 teaspoon dill, and soy sauce together in a bowl; serve alongside fries.
Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours. Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Whisk the milk, powdered creamer, and sugar together in a saucepan, and place over medium heat. Bring to a boil, whisking constantly, and cook until thickened, 10 to 12 minutes. Set the mixture aside, and cool thoroughly (mixture will thicken as it cools). Place half the snow into a large mixing bowl, and pour the milk mixture over the snow. Gently stir the snow with the milk mixture until thoroughly combined. Continue to spoon in more snow, about 1 cup at a time, until the snow ice cream has the consistency of soft-serve ice cream. Serve immediately.
In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.