HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels. Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool. Preheat oven to 400 degrees F (200 degrees C). Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles. Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil. Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.
Bring water and 1/4 cup sugar in a saucepan to a boil. Remove from heat and stir in 2 tablespoons matcha. Add 1/2 cup plum liqueur. Let matcha syrup steep and cool. Fill another saucepan halfway with water and bring to a boil. Reduce heat to bring water down to a simmer. Place egg yolks and 2/3 cup sugar in a large bowl. Set bowl over simmering water and whisk constantly until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Remove from heat and fold in mascarpone cheese until smooth and creamy. Mix in 2 1/4 teaspoons matcha. Whip heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Whisk in 2 tablespoons plum liqueur and vanilla extract. Fold in mascarpone mixture until blended and smooth. Beat egg whites in a clean glass, metal, or ceramic bowl until stiff, sharp peaks form. Fold 1/3 of the egg whites into the mascarpone cream. Repeat twice more, folding gently until egg whites are incorporated. Dip ladyfingers in matcha syrup one at a time until just soaked. Arrange a layer of ladyfingers on the bottom of a 6-quart container. Spread 1/2 of the mascarpone cream on top. Repeat with remaining soaked ladyfingers and mascarpone cream. Cover tiramisu with plastic wrap and refrigerate until flavors combine, at least 4 hours.
Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour. Preheat an oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop. Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned. In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.
Combine espresso and butter in the top of a double boiler over simmering water. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside. Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat. Stir mascarpone cheese into marsala mixture. Combine chocolate mixture with mascarpone mixture. Cool to room temperature. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes. Fold half of whipped cream into cooled chocolate mixture. Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
In a bowl, whisk together the yogurt, milk, sugar, and strawberry milk powder. Arrange the strawberries on top, and serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender. In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture. Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.
In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs. Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved. Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top. Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight. Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper; set aside. In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff. Beat in sugar 1 tablespoon at a time. Add vanilla and fold in chocolate chips. Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.
Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl. Mix applesauce, maple syrup, and vanilla in a separate bowl. Pour applesauce mixture over the oatmeal mixture; mix until evenly coated. Spread the mixture onto the prepared baking sheets; smooth into a single thin layer. Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.
Cook linguini pasta according to package instructions. Meanwhile, in a saucepot over medium heat, combine Clamato(R), evaporated milk and cornstarch; cook about 8-10 minutes, and stir frequently. Reduce heat, add Romano and cream cheese; stir until both cheeses have melted and sauce is smooth; keep warm. In a large saute pan, over medium-high heat; heat oil, add onions, garlic and carrot; cook until tender 5-8 minutes. Add green beans and broccoli; cook 5 more minutes. Drain pasta, stir into creamy tomato sauce; add vegetables. Sprinkle chopped basil. Serve with French-style bread or garlic bread.
Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine. Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally. Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.
Combine spinach, quinoa, carrots, cranberries, chickpeas, edamame, and pumpkin seeds in a bowl; add dressing and toss to coat.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan. Whip the sugar, eggs, baking powder, and the vanilla sugar. (To make Vanilla Sugar: Place one clean vanilla bean in a pint jar with 1 - 1 1/2 cups white sugar. Shake occasionally. After a few days, use the sugar and replenish as necessary.) Add the shortening and mix well. Stir in the flour, the cocoa powder, and the orange juice and mix until homogeneous. Pour batter into prepared pan. Bake cake at 375 degrees F (190 degrees C) for about 40 minutes. Remove cake from oven and immediately spread coffee glaze over top. To Make Glaze: Five minutes before cake is done, mix together confectioners' sugar, Nescafe powder, and milk. Use immediately to spread over hot cake.
Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute. Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce. Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker. Cook on Low until the soup thickens and the beef is tender, about 6 hours. Remove and discard the bay leaves to serve.
In large bowl, with electric mixer at medium speed, beat 1 cup butter or margarine with 1/2 cup sugar, almond extract, and food coloring until light and fluffy. With wooden spoon, stir in 2 1/2 cups flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered, 2 hours. Preheat oven to 300 degrees F (150 degrees C). On lightly sugared surface, roll out dough, one part at a time, about 1/4- inch thick. Using heart shaped cookie cutter, cut out cookies. Place, one inch apart, on ungreased cookie sheets. Bake 20 minutes. Cool completely on wire rack. Frost when cool. To Make Frosting: Cook 5 Tablespoons flour and milk until thick, stirring constantly. Let cool. Cream together 1 cup sugar, 1 cup butter and 1 teaspoon vanilla. Add flour/milk mixture. Beat until consistency to spread. When finished it looks like whipped cream. Spread on cookies.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside. Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet. Bake in the preheated oven until crisp, 12 to 17 minutes. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Place the ground ostrich in a non-stick skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the shortening, flour, salt, and cayenne pepper, salt and stir until the shortening has melted entirely. When the mixture begins to bubble, slowly pour the milk into the skillet while stirring until the mixture thickens. Spoon the mixture over English muffins and garnish with paprika.
Cook and stir beef and onion in a skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease. Reduce heat to low. Stir mushroom soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture. Bake in the preheated oven until potatoes are lightly browned, about 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Sprinkle Cheddar cheese evenly over pies. Place pies on a baking sheet. Broil until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.
In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Cut bacon strips into thirds. In a large saucepan fry bacon 5 minutes, they should remain somewhat limp (bacon is not yet fully cooked). Combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, and paprika in a medium sized bowl. (To regulate the spiciness of this dish use the white pepper and cayenne pepper to taste). Coat shrimp with the spices. Wrap bacon around shrimp, secure with toothpicks. Fry shrimp in saucepan over medium heat until bacon is crisp and shrimp are pink. Serve hot.
Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Bring water to a low boil in a large saucepan. Stir sugar into water to dissolve. Add tea bags to water; set aside off heat to steep for 5 minutes. Mix tea mixture, lemonade concentrate, orange juice concentrate, and bourbon together in a large container. Put mixture in the freezer, breaking chunks into smaller pieces every few hours, until consistency is slushy but kind of flaky, melty frozen, about 24 hours. Scoop a few of large heaping spoonfuls of the slush into a glass; then top off with ginger ale and garnish with mint to serve.
Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible. Place onion and bell pepper into stock pot, over medium heat, and cook until soft. Add garlic, stir in flour and gradually stir in chicken broth. Add cooked chicken, frozen vegetables and chili powder and cook until thickened. Sprinkle with tortilla strips before serving.
Mix together the brown rice flour and the buckwheat flour until well combined. Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming. Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture. Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator. If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart. If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours. By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.
Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt. Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate. Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter. Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.
Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier. In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender. OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.