HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Preheat oven to 425 degrees F (220 degrees C). Grease a 13x9-inch baking dish with some of the butter. Stir tomatoes, cream of celery soup, and capers together in the prepared dish. Bake tomato mixture in preheated oven for 10 minutes. Stir orzo into the tomato mixture. Melt remaining butter with olive oil in a skillet over medium-high heat. Season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. Transfer browned cod to the baking dish. Pour any drippings from the skillet over the cod fillets. Sprinkle Cheddar cheese over the cod. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
Line a 9-inch square baking pan with parchment paper. Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan. Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth. Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside. Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Place spaghetti squash, cut-side up, on a baking sheet. Bake squash in the preheated oven until tender, 30 to 40 minutes; cool slightly. Shred the squash meat using a fork and discard peel. Transfer shredded squash to a baking dish. Place salmon in the prepared baking dish. Bake salmon in the preheated oven until the flesh flakes easily with a fork, 15 to 20 minutes. Cut salmon into 1/4-inch pieces. Decrease oven temperature to 250 degrees F (120 degrees C). Mix salmon, pesto, olive oil, garlic powder, and salt with the spaghetti squash. Cover dish with aluminum foil. Bake in the preheated oven until heated through, about 20 minutes.
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside. Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix. Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes. Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed. Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt. Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas. Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.
In a medium microwave safe bowl, mix chili without beans, Cheddar cheese, chunky salsa, and black olives. Microwave the mixture on High approximately 3 minutes, until cheese begins to melt. Stir the mixture, and return to microwave. Continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. Serve with tortilla chips.
In a small bowl, mix together the cream cheese, pickles, mustard, and chives. Spoon 1/5 of the mixture onto each ham slice, then roll ham slices up carefully. Wrap each roll in aluminum foil, and refrigerate for 2 hours minimum. When you are ready to serve, unwrap the ham 'roulettes', and slice. Serve chilled.
Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust. Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Pour water into a saucepan and bring to a boil. Add barley, reduce heat to a simmer and cover. Cook until tender, 10 to 12 minutes or according to package instructions. Set aside. Melt butter in a a nonstick skillet over medium-high heat. Add apple and cook until softened, about 1 minute. Stir in barley, apple jelly, lemon juice, parsley, sugar, and salt. Mix well and serve warm.
Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil. Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool. Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated. Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans. Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.
In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.
Melt butter in a large skillet over medium heat; cook and stir shrimp in melted butter until slightly pink. Season with salt and pepper. Add ketchup and hot pepper sauce. Continue to cook and stir shrimp until they are bright pink on the outside and the sauce is bubbly, 7 to 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. Set the baking dish into a large roasting pan. Pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. Carefully move to the preheated oven. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Allow to cool completely before serving.
Preheat a large skillet to a high heat. With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.
In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time them stir in the vanilla. Sift together the flour, baking soda and cream of tartar, gradually stir into the creamed mixture until well blended. Using your hand or a large wooden spoon, stir in the dates and walnuts. If your dates have clumped together, you can toss them with a little bit of the flour. Divide the batter into two pieces and roll them into logs about 2 inches in diameter. Wrap them in waxed paper or plastic wrap and chill for at least 8 hours or overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Remove the logs from the refrigerator and unwrap them. Using a sharp knife, cut each one crosswise into 1/4 inch slices. Place the rounds onto the prepared cookie sheets 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside. Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir. When melted, stir in mashed Bruce's(R) Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge). Refrigerate for a minimum of 2 hours.
Preheat an oven to 450 degrees F (230 degrees C). Lightly grease an 8 inch cake pan. Flatten each piece of biscuit dough into a 4 inch circle. Spoon 1 teaspoon of spaghetti sauce into center of each biscuit. Place string cheese piece on the sauce. Fold the dough in half and pinch the seams together tightly to seal in the cheese. It will be in the shape of a half moon. Place the dough in the prepared cake pan starting at the outside edge of the cake pen and and moving towards the center in concentric circles. Brush the dough with the melted butter and sprinkle with the Italian seasoning, parmesan cheese, and garlic powder over the top of the dough. Bake in preheated oven until golden brown, about 15 minutes.
Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture. Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten. Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 7x11 inch baking dish, and tilt the pan to coat all of the sides; set aside. In a medium bowl, stir together the brown sugar, flour, and baking soda. Mix in the eggs and vanilla until smooth, then stir in the walnuts. Pour over the melted butter. Bake in the preheated oven for 20 minutes, or until the edges begin to brown. Cool, then cut into squares, and dust with confectioners sugar.
Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use. Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet. Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool. Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.
Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside. Preheat an oven to 350 degrees F (175 degrees C). Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning. Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.
Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter. Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.
Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.
Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
Preheat an oven to 325 degrees F (165 degrees C). Arrange the mushroom caps on a baking sheet with the cavity-side facing upwards. Drizzle the olive oil over the mushroom caps. Mix the sausage, blue cheese, Worcestershire sauce, balsamic vinegar, garlic, lemon juice, salt, and pepper in a bowl. Fill the mushroom caps with the sausage mixture. Bake in the preheated oven until the sausage is no longer pink, about 60 minutes.
In a small bowl, stir together mint leaves and cider vinegar. Let stand for 10 minutes before using to blend flavors.
Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
Line a baking sheet with waxed paper. Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet. Chill until firm, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and season to taste. Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
Preheat oven to 350 degrees F (175 degrees C). Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices. Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.
Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
Adjust rack in oven to lower third. Preheat oven to 425 degrees F (220 degrees C). Combine 3 cups flour, 1 1/2 cup plus 1 tablespoon cold butter, 2 tablespoons sugar, and salt in a food processor. Pulse until coarse meal forms. Add remaining 1 cup flour; pulse to incorporate. Alternate adding vodka and water to flour mixture a tablespoon at a time, pulsing until dough forms into a ball. Divide the dough in half and shape into balls. Roll out each ball to fit a 12-inch deep-dish pie plate. Place bottom crust in pie plate. Brush 1/2 of egg wash over bottom pie crust. Bring 3 quarts water to a boil in a large stock pot. Remove from heat. Add apples and let stand 10 minutes; drain. Toss lemon juice and zest together with apples in a large bowl. Combine 1 cup sugar, 2 tablespoons flour, apple pie spice, and cinnamon together in a small bowl. Place 1 layer of apples onto pie crust; sprinkle with some of the spice mixture. Repeat with remaining apples and spice mixture, reserving 1 tablespoon of the spice mixture for top crust. Cover apples with top pie crust; brush with remaining egg wash and sprinkle with remaining spice mixture. Bake in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C); bake until golden brown, 25 to 30 minutes more.
Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using. Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft. Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.
In a small bowl combine the Sriracha, honey, and lime juice; set aside. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently. Cook pasta according to package directions; remove from heat and drain well. Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas. Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine. Serve in bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired.
Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs. Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes. Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.
In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat. Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.