HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes. Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper. Remove soup from heat and let sit for 30 minutes, covered.
Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool. Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla. Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
In a medium bowl, mash the avocados and stir in salt to taste. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.
Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside. Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes. Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.
Place a large metal bowl and beaters from an electric mixer in the freezer. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan with cooking spray. Mix crushed graham crackers, butter, white sugar, shortening, and cinnamon in a bowl until well blended. Press into the prepared pan to make crust. Bake crust in the preheated oven until set, about 7 minutes. Let cool, about 5 minutes. Refrigerate for 10 minutes. Transfer to the freezer and chill until cool to the touch. Beat heavy cream in chilled bowl with an electric mixer on high speed until soft peaks form. Beat in confectioners' sugar 1 tablespoon at a time. Add vanilla extract; continue to beat until stiff peaks form. Arrange 1 layer of strawberries over chilled crust. Add 1 layer of whipped cream. Repeat with a second layer of strawberries and whipped cream. Top with remaining strawberries. Drizzle strawberry syrup on top. Refrigerate pie until set, about 1 hour. Cut into 9 pieces before serving.
Preheat an oven to 350 degrees F (175 degrees C). Melt butter in a 9-inch baking pan in the preheating oven. Remove pan. Sprinkle brown sugar evenly over butter. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more. Slowly pour batter over the pineapple mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.
Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust. Bake in the preheated oven until lightly browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs. Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.
In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C). Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels. Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oats, baking soda, and salt in a bowl. Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan. Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes. Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top. Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.
Assemble all ingredients; Preheat oven to 375 degrees F. Place apples in a large bowl; sprinkle with water, Truvia(R) natural sweetener, flour, cinnamon and nutmeg; toss to coat the fruit. Spray 9-inch baking dish with non-stick spray; place apple mixture in dish. In a separate small bowl, combine oats, Truvia(R) natural sweetener, second flour and cinnamon, melted butter, brown sugar and salt; stir to form crumbly mixture. Sprinkle crumb mixture on top of apples. Bake 35-40 minutes until apples are tender.
Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes. Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans. Place strawberries in a bowl and sprinkle with 1 tablespoon sugar. Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer. Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Spread the refried beans at the bottom of a 10x10 baking pan or large bowl. Add a layer of guacamole followed by a layer of tomatoes, olives, and sour cream. Top with shredded cheese. Serve with Pretzel Crisps(R).
Preheat oven to 350 degrees F (175 degrees C). Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls. Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.
Pour ginger ale into a microwave-safe mug. Heat in the microwave for 1 to 2 minutes. Steep tea bag in the hot ginger ale for 3 to 5 minutes.
Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.
Preheat oven to 375 degrees F (190 degrees C). Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Grease a baking sheet or line with a silicone mat. Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes. Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir. Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.
Into a tall glass with ice, pour vodka, coffee liqueur, milk and cola. Stir.
Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor. Preheat an outdoor grill for high heat and grease the grate. Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl. Sprinkle tuna with salt and black pepper. Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna. Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.
Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil). Serve over pasta. Sprinkle with parsley.
Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet. Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat. Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.
In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.
Preheat oven to 400 degrees F (200 degrees C). Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl. Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade. Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Mix sweet potato, egg whites, sugar, water, applesauce, canola oil, vanilla extract, and orange zest together in a bowl. Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a separate bowl. Mix flour mixture into sweet potato mixture until just combined. Gently stir cranberry sauce into batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until muffins are browned and tops spring back when pressed lightly in the middle, about 30 minutes. Cool in the muffin tin for 5 minutes before removing to cool completely on a wire rack.
Sift flour onto a flat work surface. Make a well in the center. Add sugar and salt. Gradually mix in shortening and water with a fork until dough comes together. Knead until smooth, about 10 minutes. Divide dough into 30 pieces. Roll each piece out into a thin, 6-inch round.
First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall. In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.
Cook pasta according to package directions. Add broccoli to pot in last 4 minutes of cooking time. Drain and rinse under cold water; transfer to large bowl. Add edamame; toss well. Whisk together teriyaki sauce, vinegar, vegetable oil, honey, garlic and pepper; reserve 2 tbsp (30 mL) dressing. Drizzle remaining dressing over pasta mixture; toss to coat well. Transfer to serving platter. Top with sliced steak; drizzle with reserved dressing. Sprinkle with green onions and sesame seeds.
Preheat oven to 300 degrees F (150 degrees C). Sift together the flour, baking soda, salt and cinnamon, set aside. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, vanilla and honey. Stir in the dry ingredients, then fold in the chocolate chips, chocolate candies, peanut butter chips and nuts. Drop dough by teaspoons onto an unprepared cookie sheet. Bake for 15 to 18 minutes in the preheated oven, until the cookies are golden around the edges. Remove from the baking sheet to cool on wire racks.
Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside. Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water. Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired. Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan. In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil. Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side. Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.