HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl. Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat. Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.
Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares. Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.
Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray. Place potatoes in the prepared pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil. Bake potatoes 30 minutes in the preheated oven, or until tender. Remove foil, mix in cauliflower, and drizzle with remaining oil. Cover, and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned. Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes, until al dente, and drain. In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, cover, and steam until tender, about 15 minutes. Mix softened apples, honey, brown sugar, and cinnamon together in a bowl. Spread puff pastry squares on a flat work surface. Place 1 tablespoon of the apple mixture in the middle of each square. Fold the corners of each square upward and pinch the edges together to make sure the filling stays in place. Put the squares on a baking sheet. Bake in the preheated oven until the pastry rises and turns golden brown, 20 to 25 minutes.
Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally. In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans. Sift together the flour, baking powder, baking soda, and salt. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping. Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside. In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings. Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed. Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight. Preheat an oven to 400 degrees F (200 degrees C). Bake the covered dish in the preheated oven for 1 hour. Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside. Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA(R) Sugar Blend and SPLENDA(R) Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets. Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers. In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes. Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Combine mock crab meat, celery, bell pepper, scallions, mayonnaise, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover and chill for 30 minutes before serving.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside. Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently. Preheat oven to 350 degrees F (175 degrees C). Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.
In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned. Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown. Stir in pinto beans, UNCLE BEN'S(R) Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine. Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Garnish with fresh cilantro.
Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl. Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.
Mix fruit cocktail, mandarin oranges, pineapple, marshmallows, walnuts, sour cream, and coconut extract in a bowl. Cover bowl and refrigerate for at least 1 hour. Stir and serve.
Heat truffle (or olive) oil in a non-stick 8-inch pan. Beat the eggs in a bowl until fluffy; pour into pan and let cook until the sides set. Push the sides slightly toward the center and let the uncooked egg fill the edges. Repeat until the omelette is set. Add the cheese to one side of the omelette. Fold the omelette in half over the cheese and slide it onto a plate. Shave truffles on top.
Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine. Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes. Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool. Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface. Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling. Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely. Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate. Place in the freezer until solid, at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry. In a large bowl, stir together the onions, 6 cloves of the garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13 inch baking dish. Set aside. Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one. Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.
Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa. Cook on High for 3 hours. Add cream cheese to chicken mixture; cook another 30 minutes. Spoon chicken mixture into middle of tortillas; roll tortillas around filling.
Combine turkey, mushrooms, and zucchini in a 13x9-inch dish. Pour Italian dressing over mixture and stir to coat. Cover dish with plastic wrap; marinade in refrigerator 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread turkey, mushrooms, and zucchini slices onto skewers until all the ingredients have been used. Discard excess marinade. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 15 minutes.
In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts. To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts. Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites. Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top. To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Grease one 9x13 inch baking pan. Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over cornflakes and stir to coat. Spread mixture into the prepared pan and let cool.
Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes. Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice. Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour. Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.
Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.
Stir water, Italian-style salad dressing, and soy sauce together in a slow cooker. Add the pork roast. Sprinkle green onion and garlic over the pork. Cook on Low for 8 to 9 hours.
Preheat oven to 350 degrees F (175 degrees C). With a large spoon, scoop out the centers of each zucchini half, reserving the meat. In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper. Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture. Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish. Bake at 350 degrees F (175 degrees C) for 20 minutes. While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps. Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Pour ice into a glass. Pour whiskey, orange juice, and cream soda over ice and stir.
Bring a large pot of water to a boil; add yams. Cook until very soft, about 8 minutes. Drain; peel off skins. Heat coconut oil in a large skillet over medium heat. Add yams; cook and stir until browned, 5 to 10 minutes. Sprinkle cinnamon on top.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes. Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
Mix parsley, scallions, capers, and red onion together in a bowl; add 1 tablespoon olive oil, salt, and pepper and mix well. Stir eggs into mixture. Arrange romaine leaves on a serving platter; add a salmon slice to each leaf and top with egg mixture. Garnish each cup with parsley and a lemon wedge.
Bring 1 cup water to a boil in a saucepan. Add salt, sugar, sage, and garlic powder. Remove from heat and stir until mostly dissolved. Add cold water to cool the brining mixture. Place pork chops in a plastic freezer bag or other airtight container. Add brining liquid, close tightly, and refrigerate for 6 hours. Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with about 1 1/2 tablespoons olive oil. Drain pork chops, discarding brine. Place chops in the prepared dish and brush lightly with remaining olive oil. Bake in the preheated oven until chops are no longer pink in the center and juice is clear, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch pie dish. Blend coconut milk, walnuts, eggs, coconut flour, cocoa powder, maple syrup, butter, vanilla extract, and salt in a blender until smooth; pour into the prepared baking dish. Bake in the preheated oven until set but still soft, about 1 hour. Cool pie to room temperature, about 30 minutes. Lightly cover pie with plastic wrap and refrigerate until chilled, 8 hours to overnight.
In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
Melt butter or margarine in 9 x 13 inch pan. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.
Combine cheese, milk and thyme; mix well. Spread 1-1/2 teaspoons of the mixture over 1 side of each slice pepperoni. Wrap (cheese side in) pepperoni around one breadstick. Repeat with remaining pepperoni, cheese mixture and breadsticks; arrange on a serving platter.
Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper. Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Heat the oil in a skillet over medium heat. Place pork chops in the skillet, and top with garlic and onion. Sprinkle with seasoned salt. Cook chops 5 minutes on each side, or until done. Drain grease, and transfer chops to the prepared baking dish. Top each chop with a tomato slice and 2 slices cheese. Cover and bake 15 minutes in the preheated oven. Garnish with parsley to serve.
In a large saucepan, place the hot Italian sausage, pepperoni sausage, green bell peppers, onions, mushrooms, diced tomatoes, tomato sauce, tomato paste and water. Bring to a boil. Boil 30 minutes, reduce heat and simmer 90 minutes. During the final 15 minutes of cooking, stir in the elbow macaroni. Top with mozzarella and serve.