HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 2 quart casserole dish. Mix macaroni, cheese, and cottage cheese in a large bowl. Pour water into the dish just to cover noodles and cheese. Dot with butter. Sprinkle bread crumbs evenly over top. Bake until macaroni is tender, and cheese is melted, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough. Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Scoop flesh from watermelon half and transfer watermelon to a blender. Add 2 cups cold water. Place a folded towel on blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in strainer. Skim and discard excess foam from juice if desired. Place sugar and 1/2 cup water into a saucepan over medium heat and stir until water is hot and sugar has dissolved. Turn off heat and let simple syrup cool to room temperature. Stir simple syrup into watermelon juice to taste. Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider. Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes. Spoon bacon mixture over green beans. Season with salt and black pepper.
Place the cream cheese in the bowl of a food processor; pulse the cream cheese while adding the Guinness and Worcestershire sauce. Add the garlic and Dubliner cheese; process until smooth. Spoon the mixture into a serving bowl; cover. Chill in refrigerator overnight or 8 hours before serving.
Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle. Grease muffin pans or a baking sheet, and set aside. Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes. While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.
Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan. Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving. To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered. To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.
Preheat oven to 400 degrees F (200 degrees C). Place 1/2 cup butter into a large microwave-safe bowl; heat in a microwave until melted, about 15 seconds. Mix in crushed graham crackers and 2/3 cup white sugar. Press the mixture into the bottom of a pie plate, forming a crust. Bake crust in the preheated oven until firm, about 10 minutes. Remove from oven; reduce oven heat to 350 degrees F (175 degrees C). Combine brown sugar, 1/2 cup butter, milk, and vanilla extract in a saucepan over medium heat. Stir constantly until boiling; continue stirring until thickened, about 2 minutes more. Remove caramel sauce from heat and allow to cool. Mix cream cheese and 1/2 cup white sugar together in a bowl until smooth. Pour in 3/4 of the caramel sauce and mix until well blended. Mix in all 3 eggs at once. Pour the batter into the crust. Bake in the hot oven until edges darken but center is still a bit gooey, 35 to 45 minutes. Turn off the oven, open the oven door, and let cheesecake cool in the oven for about 1 hour. Reheat the remaining caramel sauce. Take cooled cheesecake out of the oven and pour warm sauce over. Let cool to room temperature, about 30 minutes. Cool 8 hours to overnight in the refrigerator.
Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture. Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat. Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter. Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.
Preheat oven to 350 degrees F (175 degrees C). Place crust on a pizza pan. Layer ham on top. Place pizza in the preheated oven until warm, about 10 minutes. Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Remove the pizza from the oven; spread scrambled eggs on top. Whisk milk and hollandaise sauce mix together in a saucepan; add butter. Bring to a boil, stirring frequently. Reduce heat and simmer until thick, about 1 minute. Drizzle over the pizza. Cut into 8 slices.
Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour. Preheat oven to 350 degrees F (175 degrees C). Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
In a small bowl, mix together the mayonnaise, 4 cloves of garlic, 1 teaspoon of saffron powder, bread crumbs, and red pepper flakes. Set aside. Preheat the oven broiler. Arrange the baguette slices on a baking sheet. Place under the broiler for a few minutes to toast. Set aside to cool. Heat olive oil in a stock pot or Dutch oven over medium heat. Add 4 cloves of garlic, onion, and leek; saute for a few minutes until tender. Add a pinch of saffron and the bay leaf. Pour in the white and red wines, then place the fish in the pan, and pour in enough water to cover the fish just barely. Simmer for about 10 minutes, turning the fish carefully as needed, until the fish flakes easily with a fork. Remove the fish from the broth with a slotted spoon, and set aside. Pour in the beef broth, and simmer uncovered for about 10 minutes to burn off some of the alcohol, and reduce the broth. Remove the bay leaf, and transfer the broth to a blender. Add the tomato, lemon juice and parsley to the blender. Puree in batches if necessary, and return to the pot. Whisk the flour and half-and-half into the pot, and set over medium heat. Whisk in about half of the mayonnaise mixture, or to taste. Return fish to the soup, and break into small pieces. Season to taste with salt and pepper, and heat through. Spread the remaining mayonnaise mixture onto the toasted bread slices, and top with shredded Gruyere cheese. Ladle the soup into serving bowls, and float 1 or 2 slices of toast on the top.
Bring a large pot of water to a boil. Add beef tongue; cook until slightly softened, 15 to 20 minutes. Drain and cool until easily handled, about 5 minutes. Peel off skin. Mix smoked ham, olives, garlic, adobo, oregano, and salt together in a small bowl. Make slits in the tongue using a sharp knife; fill slits with ham mixture. Heat oil in the same pot over medium heat. Add tongue; cook, turning often, until browned on all sides, about 20 minutes. Remove from the pot and cut into smaller pieces. Pour tomato sauce into the pot; stir to scrape up browned bits from the bottom. Stir tongue pieces into the sauce and simmer until flavors combine, about 10 minutes.
Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl. Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. Put apricots and water in a bowl. Let stand until cool, about 10 minutes. Drain apricots; mix soaking water with orange juice. Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla. Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight. Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white. Preheat oven to 350 degrees F (175 degrees C). Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet. Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.
Bring water to a boil in a saucepan. Stir sugar into boiling water until dissolved. Remove from heat and allow to cool. Mash avocados with lime juice and sugar-water in a bowl until smooth. Stir mint through the avocado mixture. Pour into ice pop molds. Store in freezer until frozen solid, at least 3 hours.
Bring the wine, water, prunes, vinegar, honey, ginger, and cinnamon to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender, about 25 minutes. Combine the prune mixture with the flour in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the prunes moving before leaving it on to puree. Puree in batches until smooth and return to a clean pot. Simmer over medium-low heat until the sauce has thickened, about 15 minutes.
Place 1 1/2 cups of the peanuts in an ungreased 7x11 inch baking pan; set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add sweetened condensed milk and marshmallows. Cook and stir until melted. Pour over peanuts and sprinkle remaining peanuts on top. Cover and refrigerate; cut into bars when set.
Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan. Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.
Muddle mint leaves and lime juice together in a cocktail shaker; add ice, vodka, white wine, and club soda. Cover and shake briefly. Pour drink into a glass.
Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool. Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick. Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).
In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Rub pomfret with 1 teaspoon turmeric and a pinch of salt. Mix remaining 1 teaspoon turmeric powder, red chile powder, and 2 teaspoons water in a small bowl to make a paste. Combine 2 green chile peppers, tomato, mustard seeds, and salt in a food processor; grind into a paste. Thin paste with water if it appears too thick. Heat oil in a large skillet over medium heat. Add fish; pan-fry until golden brown, 3 to 4 minutes per side. Transfer fish to a plate. Add remaining 2 green chile peppers and onion seeds; cook and stir until chile peppers darken, 1 to 2 minutes. Pour turmeric paste into the skillet; cook and stir until mixture looks dry, about 1 minute. Pour in chile pepper paste; cook and stir until dry, about 1 minute. Pour in enough water to cover; bring to a simmer. Return fish to the skillet and continue simmering, covered, until fish flakes easily with a fork, about 6 minutes.
Preheat the oven to 400 degrees F (200 degrees C.) In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings. Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.
Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash with a potato masher. Heat olive oil in a large skillet over medium heat. Add onion, squash, mushrooms, oregano, rosemary, thyme, and pepper; cook and stir until soft, about 10 minutes. Combine sweet potatoes, onion mixture, and chicken broth in a food processor. Puree until smooth. Melt butter in the same skillet used to cook the onion mixture. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk slowly, stirring until smooth. Add 1/3 cup Cheddar cheese; cook over low heat until melted into the sauce, 3 to 5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Stir pureed sweet potato-onion mixture into the sauce. Pour sauce over macaroni; mix well. Pour into a 9x13-inch casserole dish. Sprinkle remaining 1/3 cup Cheddar cheese and Parmigiano-Reggiano cheese on top. Broil in the preheated oven until cheese browns and becomes crisp, 2 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl. Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined. Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top. Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.
For Watermelon Salsa: In a medium bowl, combine watermelon, tomatoes, green onion, basil, lime juice, salt, and pepper. Toss to coat; set aside. Place sausage on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 7 to 9 minutes or until heated through (160 degrees F), turning once. Place flatbreads on grill rack over heat. Grill for 1 to 2 minutes or until lightly toasted, turning once. To serve, slice grilled sausage. Divide sliced sausage among toasted flatbreads. Top with Watermelon Salsa and serve with lime wedges.
Stir beef and eggs together in a bowl. Whisk cornstarch and water together; stir into beef mixture. Pour oil 2 to 3 inches deep in a wok; heat to 350 degrees F (175 degrees C). Cook beef strips in oil, working in batches, until brown and crisp, about 4 minutes; remove to drain and keep warm. Repeat with remaining beef. Heat sesame oil in a large nonstick skillet over medium high heat; stir in carrots, green onion, ginger, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir soy sauce, white vinegar, sugar, and red pepper flakes into vegetable mixture; bring to a boil. Stir beef strips into vegetables; sprinkle with sesame seeds.