HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour. In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts. Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together the Italian cheese blend, artichoke hearts, spinach, sour cream, cream cheese, jalapeno pepper, garlic, and crushed red pepper in a bowl until well blended. Spread the dip into the prepared baking dish. Bake in the preheated oven until the cheese has melted and is bubbly, 20 to 25 minutes. Serve warm.
Mix tomato, bacon, pickles, mayonnaise, and sour cream together in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours. Bring a pot of water to a boil and cook hot dogs until warmed through, 5 to 10 minutes. Drain. Place a hot dog in each bun and top each with tomato-bacon mixture. Garnish each with lettuce and green onion.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. In a medium bowl, cream together the butter and sugar until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes. Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes. Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly. Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.
Pulse 3/4 cup pistachios in a coffee grinder until finely ground. Transfer to a blender. Pulse flax seeds in a coffee grinder until finely ground. Add to the blender. Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, almond extract, and black salt; blend until very smooth, about 2 minutes. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes. Pour mixture into an ice cream maker and churn according to manufacturer's instructions, adding 1/2 cup chopped pistachios during the last few minutes of churning. Transfer to a lidded container before serving.
Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature. Combine flour, baking soda, and salt in a small bowl. Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets. Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes. Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.
Combine mango-flavored rum and chopped jalapeno pepper in a large glass container. Let infuse, at least 1 hour. Strain out jalapeno pepper and discard. Mix infused rum with orange-peach-mango juice, orange-flavored liqueur, and lime juice together in a bowl. Fill a cocktail shaker with ice and add rum mixture, working in batches. Cover shaker and shake until outside of the cocktail shaker is frosted; pour into serving glasses. Garnish with jalapeno pepper slices.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl. Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet. Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
Preheat oven to 350 degrees F (175 degrees C). Combine gingersnap cookie crumbs and melted butter in a bowl; mix until well combined. Press into the bottom of 9-inch cake pan. Bake in the preheated oven for 10 minutes; let cool, about 10 minutes. Puree 1 mango using a food processor. Slice the other mango and arrange in an even layer over the cooled crust. Beat the cream cheese, white sugar, and cornstarch in a bowl using an electric mixer on low speed until smooth and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Add mango puree; mix on low speed until combined. Mix by hand to finish. Pour batter into cake pan. Bake in the preheated oven until set, 55 to 65 minutes. Turn oven off; let cake stand for 30 minutes in the oven with the door open 4 inches. Remove from oven; refrigerate.
In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain. Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.
Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth. Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust. Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning. Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan. Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract. Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.
Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours. Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour. Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain. Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside. Transfer pork to a work surface and shred with 2 forks. Discard the pork bones. Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes. Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
In a cocktail mixer full of ice, combine vodka, triple sec, schnapps, orange juice, pineapple juice and sour mix. Shake vigorously and strain into glasses.
FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well. Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours. Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with flour. In a large skillet, heat the oil and brown the chicken over medium high heat. Transfer to a 9x13 inch baking dish. Pour remaining marinade over chicken. Cover and bake in the preheated oven for 30 minutes. Remove cover and bake for 15 minutes more. Let cool and serve.
In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese. Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.
Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes. Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.
Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate. Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time. Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover. Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover. Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover. Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover. Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
Sift flour, sugar, baking powder, and salt together in a bowl. Use a pastry blender or fork to cut in butter until pea-sized crumbs form. Add eggs and vanilla extract and mix dough well. Separate out 1/4 of the dough and chill in the refrigerator. Press remaining dough into the bottom and sides of an ungreased 15 1/2x10 1/2-inch jelly roll pan. Spread apricot preserves on 1/2 the mixture and raspberry preserves on the remaining 1/2. Preheat the oven to 325 degrees F (165 degrees C). Remove chilled dough from the refrigerator and roll out onto a lightly floured board. Cut into 1/2-inch strips and place diagonally across the preserves to form a lattice; press around edges to seal. Bake in the preheated oven for 30 minutes. Allow to cool and cut into squares. Dust the top with confectioners' sugar; this keeps cookies from sticking and looks nice, too.
Warm the wine and oil over medium heat. Remove from heat and add 12 cups of flour. Stir in water, 1/2 cup at a time, until the dough comes together in a soft ball. Knead well. Roll the dough into a snake and cut into two inch pieces. Run each piece over a basket or use a fork to get ridges in the dough. Heat oil for frying in a large pot. Deep fry cookies until medium brown. Drain on paper towels. Warm honey in a frying pan until very liquid. Roll the cookies in the honey, and then place in a dish. Allow the honey to cool and serve.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fresh linguine and return to a boil. Cook until the pasta floats to the top, 2 to 3 minutes; drain and set aside. Heat vegetable oil in a large skillet over medium-high heat, and cook bacon, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Cook and stir sausage in the same skillet, until brown and crumbly, 8 to 10 minutes. Drain excess grease. Return bacon to skillet and stir in garlic, 2 tablespoons flat-leaf parsley, green onions, garlic powder, oregano, seasoned salt, onion powder, salt, and black pepper; cook and stir just until garlic is fragrant, about 30 seconds. Stir cooked linguine into the bacon and sausage; toss lightly to combine. Stir eggs and 6 tablespoons Parmesan cheese into the pasta until eggs are set, about 2 minutes. Divide onto 2 serving plates and sprinkle each serving with 1 teaspoon parsley and 1 teaspoon Parmesan cheese.
Combine cranberries, sugar, gin, and vanilla extract in a large sterilized jar with a tight-fitting lid. Let stand at room temperature for 6 weeks, shaking at least once a week. Pour mixture through a sieve and discard solids. Store in an airtight container for up to 2 months.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned. Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture. Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray. Pour water into the prepared dish; stir in polenta and salt. Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet. Combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. Place chicken in bag, seal bag, and shake well. Remove chicken from bag and spread out in a single layer on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk butter, Sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce bubbles, about 5 minutes. Place cooked chicken pieces in a large bowl and pour sauce over chicken. Toss to coat.
Bring 4 cups water and mung beans to a boil in a pot; cover, reduce heat to medium-low, and simmer until beans are tender, 45 to 60 minutes. Bring 5 cups water and millet to a boil in a separate pot; cover, reduce heat to medium-low, and simmer until water is absorbed and millet is tender, 10 to 20 minutes. Heat oil in a skillet over medium heat; cook and stir onion, green bell pepper, celery, carrot, parsley, garlic, ginger, basil, oregano, cumin, curry powder, and cayenne pepper until vegetables are slightly tender, 5 to 10 minutes. Stir tomatoes, salt, and pepper into vegetable mixture. Mix mung beans, millet, and Cheddar cheese into vegetable mixture; cook and stir until cheese is melted, 2 to 3 minutes.
Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours. Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not touch the liquid. Select Dough setting, and Start. After the dough has risen, remove the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes. Brush top of rolls with melted butter. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12-16 hours. Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf. Generously cover a sheet pan with cornmeal. Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours. Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife. Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack.