HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl. Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat. Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
In a cocktail mixer full of ice, combine vodka, melon liqueur, raspberry liqueur, pineapple juice and cranberry juice. Shake vigorously and strain into glass.
In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle. In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.
Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray. Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels. Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant. Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer. Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray. Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place some ham and Roquefort cubes in the center; fold pastry over and press with a fork to seal. Transfer empanadas to the prepared baking trays. Brush beaten egg over the tops. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
In a large bowl, mix together avocados, salsa, mayonnaise, chili powder and black pepper. Mix well and salt to taste before serving.
In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs. Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs. In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed. While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed. Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula. Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes. Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, combine beans, corn syrup, sugar, cornstarch and vanilla. Beat in the eggs. Pour into pie crust. Bake in the preheated oven for 30 minutes, or until filling is set and crust is golden brown.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the sugar and shortening. Beat in eggs, one at a time. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the milk, orange juice and orange zest. Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. Remove from baking sheet to cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish. Toast coconut in a non-stick skillet over low heat. In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat. In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven. Bake for 30 minutes or until golden, puffed and still moist inside.
Preheat oven to 350 degrees F (175 degrees C). Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture. Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover. Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
Sprinkle flour over the beef drippings in a skillet over medium heat. Cook, stirring constantly, until smooth and brown. Gradually stir in the water so that no lumps form. Boil until thickened, about 10 minutes, stirring constantly. Season with salt and pepper.
Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl. Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain. Place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.
Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish. Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks. Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans. Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough. Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan. In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan. Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.
Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes. In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes. Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes. Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks.
Preheat oven to 425 degrees F (220 degrees C). Grease a 10x15-inch baking pan with cooking spray. Arrange potato wedges in a single layer on the prepared pan. Combine basil, nutritional yeast, almonds, and garlic in a blender or food processor. Blend, gradually pouring in 2 tablespoons plus 2 teaspoons olive oil, until pesto is smooth. Season with salt and pepper. Coat potatoes with the pesto. Bake in the preheated oven, turning once halfway, until crispy and golden, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir together the cream cheese, margarine, salt, pepper, milk, and onion together. Fold the chicken into the cream cheese mixture. Separate crescent rolls into 4 rectangles and smooth the perforations. Spoon 1/2 cup of the chicken mixture into the center of each rectangle. Fold the corners over the chicken mixture and pinch along the edges to seal into a ball shape. Arrange on a baking sheet. Sprinkle bread crumbs over the top of the newly formed 'baseballs.' Bake in preheated oven until browned, about 20 minutes.
In a cocktail mixer full of ice, combine brandy, Blue Curacao, vanilla liqueur, half-and-half and lemon juice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a slice of lemon and a straw.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place plantains in a bowl. Puree onion in a blender until smooth. Stir in ginger and cloves; pour mixture over the plantains. Mix in ground chile pepper and salt. Stir to coat plantains. Place plantains in the hot oil; fry until browned on all sides, about 5 minutes. Drain on paper towels.
Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray. In a saucepan, melt butter over medium heat. Add cream cheese, cinnamon, and vanilla to pan, and stir until smooth. Remove from heat, and cool for 5 minutes. Spread cinnamon and cream cheese mixture over puff pastry. Roll puff pastry into a log, and pinch ends together to keep filling inside. Place roll in prepared pan. Bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from oven, and spread cream cheese frosting over warm roll. Serve warm or at room temperature.
Stir cream cheese in a large bowl until smooth. Crumble cookies over cream cheese and mix using your hands. Form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. Refrigerate until solid, at least 2 hours. Or freeze, 15 to 30 minutes. Melt almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip cookie balls in the melted bark and place on waxed paper to cool.
In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust. Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.
Mix the ground beef, sausage, onion, garlic, Italian seasoning, olive oil, salt, pepper, and anise seed together in a bowl until thoroughly combined. Chill in refrigerator at least 1 hour. Mix again after refrigerating. Divide the mixture into 12 portions and form into oblong burgers with rounded edges, approximately 4 inches wide and 12 inches long. They should be somewhat thin. Preheat an outdoor grill for medium heat, and lightly oil the grate. Also, preheat an oven to 250 degrees F (120 degrees C). Lightly brush the butter over the cut sides of the baguettes. Cook on the preheated grill until the burgers are cooked through, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). About 5 minutes before the meat is finished, lay the open baguette halves on the grill and brown each side until toasted. Place each burger into the baguette, close the baguette, and then wrap snugly with aluminum foil. Bake the wrapped sandwiches in the preheated oven for 15 minutes before serving.
Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the semolina. Cook until toasted and light brown, stirring constantly. Bring the milk to a boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute. Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and raisins; cook until the raisins puff. Pour the raisins into the semolina, mix well, and cook covered for another minute.
Mix cookie crumbs and melted butter in a bowl with a fork. Press into the bottom of a 9x13-inch baking pan to make the crust. Place in the refrigerator. Combine cream cheese, sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Fold in 1 1/2 cup whipped topping; spread over crust. Place in the refrigerator. Whisk milk and chocolate pudding mixes in a bowl until thickened. Let sit for 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping over chocolate pudding layer. Sprinkle chocolate chips evenly on top. Freeze until set, about 1 hour, or refrigerate for 4 hours.
Pour Scotch and vermouth into a glass with ice cubes. Shake in bitters, stir, and garnish with a maraschino cherry.
Combine ketchup, chipotle salsa, orange zest, orange juice, Worcestershire sauce, onion and cilantro in a bowl. Mix chipotle-orange sauce until thoroughly combined. Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Add the chipotle-orange sauce and cocktail wieners and stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Sprinkle cilantro on top and serve immediately, or switch the multi-functional pressure cooker to slow cooker mode to keep warm.
Blend spinach, ice, grapefruit, mango, raspberries, milk, parsley, and pumpkin seeds together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan. In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Whisk egg in a shallow bowl. Mix Parmesan cheese and Cajun seasoning together on a plate. Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish. Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside. Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.
Place potatoes 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 let cool, about 15 minutes. Cut potatoes into chunks; transfer to a large bowl. Stir in hard-boiled eggs and green onions. Mix blue cheese dressing, sour cream, salt, and pepper together in a bowl. Pour over potato mixture; stir gently until blended. Chill until flavors combine, about 2 hours.
Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight. Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Preheat oven to 400 degrees F (200 degrees C). Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup. Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan. Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Line a loaf pan with parchment paper. Combine peanut butter and coconut oil in a microwave-safe dish. Microwave 30 seconds until slightly melted. Add to blender with almond milk and stevia; blend until well combined. Pour into loaf pan and refrigerate until set, about 2 hours.
Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes. Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.
In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients. In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes. Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.