HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside. Preheat oven to 350 degrees F (175 degrees C). In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture. Bake at 350 degrees F (175 degrees C) for 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.
Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.
In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes. Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.' On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain. Stack 8 wafers, also on a slight angle, on each side of the log to form two knots. Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight. Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.
Stir together beer, teriyaki sauce, Worcestershire sauce, soy sauce, water, liquid smoke, and ketchup in a large bowl. Stir in red pepper flakes, salt, onion salt, pepper, and garlic powder until blended. Cut the round steak into long strips about 1 inch wide by 1/4 inch thick. Toss the meat with the marinade until the strips are well coated. Tightly cover the bowl, and marinate in the refrigerator at least 6 hours. Prepare jerky in a food dehydrator according to manufacturer's directions.
Mix together all ingredients in small serving bowl. Chill 1 to 2 hours. Serve with tortilla chips or as a side for grilled meat or fish.
Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces. Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.
Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft. Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated. Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.
In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour. Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
Combine 1 cup of sugar and corn syrup; bring to a boil but do not cook. Add peanut butter and cereal. Put in 8 x 4 inch pan and pack down. Cool and frost if desired. To make Frosting: Combine last 4 ingredients and boil 1 minute; beating well. Frost and cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Place small amount of shredded chicken lengthwise along each won ton wrapper; roll up and seal by dampening edge of wrapper with a finger dipped in water. When you run out of chicken meat, place rolled won tons in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or until wrapper is crisp. NOTE: These can also be frozen in a single layer, then placed in a storage bag and baked or deep fried as needed.
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery. Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Fill a cocktail shaker with ice; add half-and-half, spiced rum, butterscotch schnapps, coffee-flavored liqueur, and pumpkin pie-flavored syrup. Cover and shake until the outside of shaker has frosted. Coat the rim of a martini glass with cinnamon sugar. Strain half-and-half mixture into the glass. Garnish with whipped cream and nutmeg.
Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first. In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water. Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag. Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag. Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.
Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use. Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use. Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.
Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside. Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and basting with sauce. Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine. Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes. Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover. Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat eggs and banana together in a bowl until smooth. Add cake mix and apple pie filling to eggs; beat until batter is combined. Pour batter into prepared baking dish. Stir brown sugar, coconut, pecans, and cinnamon together in a bowl; sprinkle over batter in the baking dish. Swirl coconut mixture into batter using a knife or toothpick. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 60 minutes. Whisk confectioners' sugar and milk together in a bowl until icing is smooth. Drizzle icing over the top of the hot cake. Cool cake in the baking dish to room temperature, cover the dish with plastic wrap, and refrigerate until cold.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl. Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips. Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly. Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.
Whisk salad dressing, soy sauce, ground ginger, garlic powder, salt, and pepper together in a bowl.
Grease a 9x13-inch baking pan with cooking spray. Mix cake mix, water, 3 eggs, and oil in large bowl with an electric mixer on medium speed until well-combined, about 2 minutes. Pour batter into baking pan. Combine ricotta cheese, 6 remaining eggs, and sugar in a large bowl until smooth. Pour over cake batter in the pan. Cover with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pan. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Distribute cucumber slices on a platter and scrape out seeds from the middle, leaving a deep hole (but don't scrape all the way to the bottom). Fill hole with ranch dressing and spread a little on the rim, so bell pepper will stick. Distribute green bell pepper around the rim to look like a wreath, leaving one spot empty. Cut out small bow shapes (figure 8s) from the red pepper with a sharp knife and cut two thin strips for the ribbons. Place "wreath" on the cucumber slices.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.
In a bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. In a large bowl, whisk the eggs until well beaten, then whisk in sour cream and vanilla extract. Whisk the flour mixture into the sour cream mixture, and mix in the milk and melted butter to form a thin but smooth batter. Butter a skillet, and heat over medium heat until the butter is fragrant; pour in enough batter to coat the skillet in a thin layer (pancakes should be very thin). Allow to cook until the bottom is lightly browned, then turn the thin pancake over to brown the other side.
Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours. To Grill: Prepare grill for high heat. Using a generous amount of heavy-duty foil, lay the sliced red pepper on the bottom. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Seal the foil, making a little tent on top. Grill the pork for about 20 minutes or until it has reached an internal temperature of 145 degrees F (63 C). Remove from heat and allow the meat to rest for 10 minutes before slicing. To Bake: Preheat oven to 375 degrees F (190 degrees C). Lay the sliced red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). Let stand for 10 minutes before carving.
Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight. In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.) Preheat the grill for high heat. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Preheat oven to 375 degrees F (190 degrees C). Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside. Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth. Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour. Line a 9-inch pie dish with pie crust. Spread about half of the cooked asparagus over the bottom of the crust. Spread about half of the chicken mixture over the asparagus. Repeat layers of asparagus and chicken mixture. Gently pour the egg mixture over the layers. Arrange 3 asparagus spears decoratively on top of the quiche. Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes. Sprinkle quiche with cherry tomatoes, if desired.
In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm. Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture. Preheat oven to 400 degrees F (200 degrees C). Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture. Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to pot. While spaghetti is cooking, place shrimp in a large pan over medium heat. Add 1/2 the olive oil; season with salt and pepper. Cook and stir until shrimp is mostly opaque, about 5 minutes. Add shrimp to the pot of cooked and drained pasta; cover and keep warm. Heat the remaining olive oil in the same pan. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute more. Add milk and half-and-half; cook until heated through, about 3 minutes. Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour into the pot with the shrimp and pasta and add the milk mixture. Top with Parmesan cheese and parsley.
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Place thawed green beans in a 13X9 inch glass pan. Saute; onions in a large frying pan. Add flour, stir. Gradually add milk, bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans. Top with stuffing mix. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.