HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside. Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.
Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil. Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges. Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices. Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.
Preheat broiler to 500 degrees F (260 degrees C). In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust. In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling. Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
In the top pot of a double boiler, melt chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture. Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese. Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Combine bacon, sour cream, shredded Italian cheese blend, onion, garlic, olives, pepper, and salt in a bowl and stir to blend. Place squash halves in a baking dish and fill each with stuffing. Bake in the preheated oven until golden brown on top, 30 to 40 minutes. Serve garnished with parsley and cherry tomatoes.
Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl. Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.
Spread avocado on one slice of toasted pumpernickel bread. Place garbanzo beans on top of avocado and sprinkle with salt. Top with prosciutto, tomato, Havarti cheese, and alfalfa sprouts. Top with another slice of bread to make a sandwich.
Whisk together the lemon juice, garlic and salt and pepper. In a large bowl, combine the Romaine, bacon, tomatoes, Swiss cheese, Parmesan cheese, almonds and croutons. Add enough dressing to coat; toss and serve.
Place poblano peppers on a broiler pan on the highest shelf in the oven, 1 inch below the broiler element. Heat the broiler's oven to high. Broil until fifty percent of the tops are charred, about 5 minutes. Flip and repeat on the other side, about 5 minutes more. Place peppers in a large plastic bag. Allow peppers to steam as they cool, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender, 4 to 5 minutes. Drain. Peel the loosened skin from each pepper. Wipe with a paper towel to remove any remaining pieces. Avoid running peppers under water; this will diminish the charred flavor. Place peeled peppers, canned peppers, romaine, onion, cilantro, and garlic in a blender. Blend until well combined. Heat oil in a large skillet over medium heat. Pour in pepper mixture and saute until tender, 3 to 5 minutes. Mix cream cheese and sour cream together and add to the skillet. Stir in lemon juice. Simmer sauce for 10 minutes. Add pasta to the skillet and mix well.
In a large frying pan, over medium heat, add the vegetable oil until it is about 2 inches deep. Heat to 325 degrees F. While the oil is heating, place the RITZ Crackers in a food processor and pulse until the crackers are crushed into fine crumbs. Pour the crumbs into a shallow dish. Add the garlic powder, pepper, Italian seasoning and 2 tablespoons of the parmesan cheese. Stir until all spices are evenly distributed. Whisk together the egg and milk in a bowl. Dip each ravioli in the egg mixture, then into the RITZ cracker crumbs. Be sure each ravioli is evenly coated with cracker crumbs. Shake off any excess. Once the oil is hot enough, add small batches of the RITZ cracker-coated ravioli into the oil. Fry for approximately 1 minute on each side. Watch closely so they do not burn; they cook quickly. When ravioli are golden brown on each side, remove from the oil and place on a paper towel-lined plate to drain. Sprinkle the ravioli with remaining grated parmesan cheese and (optional) chopped parsley. Serve with warm marinara sauce for dipping.
Line a baking sheet with waxed paper. Mix confectioners' sugar and peanut butter together in a large bowl until evenly mixed and crumbly. Pour butter into peanut butter mixture and stir to combine. Press peanut butter mixture onto the prepared baking sheet and cool to room temperature.
Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa. Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined. Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice. Serve hot shrimp and salsa over corn tortillas.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with half the melted butter and place in a 9x13 baking dish. Spread sauerkraut over the noodles; cover evenly with corned beef. Spread mayonnaise over beef and top with the shredded Swiss and tomato slices. In a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. Sprinkle crumb mixture over Swiss and tomato. Bake in preheated oven 1 hour, until bubbly and golden.
Place your knife about 1/4 inch from the stem of the apple and cut downwards. Place apple cut side-down and continue cutting straight down all around the core. Discard core and cut apple pieces into cubes. Transfer apple cubes to a bowl. Spoon on yogurt and add granola.
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.
Stir together flour, baking powder, baking soda and salt; set aside. In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts. Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.
Rinse chicken, pat dry and season to taste. Heat oil in a large skillet over medium high heat. Add the chicken and brown, then add the onion, celery, and gravy browning and saute until onion and celery are soft. Next, add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. Cover skillet, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.
In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes. Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish. Pour enchilada sauce over tortillas. Bake in preheated oven until bubbly, about 20 minutes.
Prepare Multi-Grain Medley according to package directions, substituting broth for water. In a small bowl, whisk together eggs and sesame oil. In a large skillet, heat 1/2 tablespoon olive oil over medium-low heat. Quickly soft scramble eggs. Remove from skillet and keep warm. Heat remaining olive oil over medium heat. Add garlic, onions, peas, broccoli, bell peppers and five spice powder and saute for 3 minutes. Add chicken, Multi-Grain Medley and eggs; saute 2 more minutes or until vegetables are crisp-tender.
Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes. Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper. Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.
Combine milk and vinegar in a small bowl and set aside to sour, about 5 minutes. Add egg and melted butter; beat until well combined. Combine einkorn flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Stir well, then add milk-egg mixture. Fold together gently; do not overmix. Grate the apple, with or without the peel, until you reach the core. Add grated apple to the pancake batter and fold in gently. Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove from heat, uncover and allow to cool, about 30 minutes. Toss quinoa, spinach, hard-boiled eggs, walnuts, and sunflower seeds in a large bowl until combined. Top with ranch dressing.
Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl. Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water. Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins. Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl. Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin tins, filling each cup halfway. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.
Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife. Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
In a large saute pan, heat oil over medium heat. Add onion, and saute till transparent. Add coconut to the onions, and saute for a few minutes. Mix in turmeric and ground red chile pepper, and salt. Add prawns, and stir. Reduce heat to low, and cook for 15 minutes. Serve hot.
In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes. Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside. Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet. Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.
Preheat the oven broiler for high heat. Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig. Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Cut each orange into 10 slices. Place 3 cloves into each slice. Combine apple juice concentrate and water in a slow cooker. Add oranges and cinnamon sticks. Cook on HIGH for 25 minutes, or until warm.
Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough. Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log. Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling. Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack. Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm. In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer. In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Preheat oven to 350 degrees F (175 degrees C). Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper. Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl. Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet. Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt, and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce. Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.
Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade. Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.
In a highball glass, over ice, combine lemon-lime soda and grenadine. Stir well and garnish with a maraschino cherry.
Heat chicken broth to a low boil. Remove product from packages of Idahoan Scalloped Homestyle Casseroles and place in a gallon-sized storage bag. Use a rolling pin to crunch up the pieces. Add potato pieces and scalloped cheese blend to chicken broth and cook until tender. Reduce to a simmer and add chicken, diced green chilies and beans. Simmer for 30 minutes. Add cheese just before serving or place in the bottom of soup bowl and ladle chili over the top. Add garnishes such as fresh chopped cilantro, lime wedge, or chopped scallions if desired.
In a mixing glass, combine coconut rum, orange juice and pineapple juice. Mix well and pour into an ice filled glass. Top with a splash of grenadine.