HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl. Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula. With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly. Pour sauce over spaghetti and toss to coat.
Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture. Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.
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. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.
Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour. Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready. Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each. Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Whisk cream of mushroom soup, yogurt, and egg together in a 9-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly combined. Season with salt, pepper, and paprika. Cover pan with aluminum foil. Bake in the preheated oven until casserole is warmed and bubbling, about 45 minutes.
In a large serving bowl, toss together the tuna, feta cheese, lettuce, cucumber and green onion. In a smaller bowl, whisk together the olive oil, lemon juice, garlic, parsley, mint leaves, salt and pepper. Pour over salad and toss gently. Serve immediately.
Dissolve yeast in lukewarm milk in a bowl. Stir 1 tablespoon sugar and 1 tablespoon flour into milk mixture. Let stand until yeast softens and begins to form a creamy foam, about 30 minutes. Mix half of the remaining sugar, oil, 2 eggs, lemon zest, and salt together in a bowl. Add remaining flour and yeast mixture and knead into a smooth dough. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour. Combine remaining sugar, remaining eggs, chopped apples, almond meal, marzipan, raisins, rum, cinnamon, and almond extract in a large bowl and mix well for the filling. Line a baking sheet with parchment paper. Dust a work surface with flour and roll out dough into a rectangle. Dust with bread crumbs and cover with apple filling, leaving a 1-inch border. Roll up dough from the 2 long sides, meeting in the middle. Place on the prepared baking sheet, cover with a clean cloth, and let rise, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for about 1 hour. Cover with aluminum foil after 30 minutes if stollen gets too dark. Remove from oven. Brush hot stollen with melted butter and dust generously with confectioners' sugar. Let cool before slicing.
Preheat the broiler. Cut the sourdough loaf in half and scoop out the bread. In a medium saucepan over medium heat, melt the butter and mix together the scooped out bread pieces and garlic. Slowly cook and stir 10 minutes, or until the bread is browned. Transfer to a large bowl. In the bowl with the bread mixture, mix the Monterey Jack cheese, cream cheese, Parmesan cheese and artichoke hearts. Spoon the mixture into the hollowed bread shell. Top with Cheddar cheese. Broil 5 minutes, or until the bread is lightly brown and the cheeses are melted. Remove from oven and sprinkle with green onions. Slice and serve.
In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best. Preheat oven to 425 degrees F (220 degrees C). In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour. Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth. In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.
In a large bowl, soak rice in cold water to soak while preparing the rest of the recipe. In a small bowl, using the back of a spoon, smash into a paste the garlic, pepper, salt, curry, and turmeric. Drizzle in the soy sauce as you continue to smash. Set spice aside. Cut the duck into a dozen pieces, removing the fat and thick skin. Drain soaking rice, and set aside. Heat 2 tablespoons vegetable oil in a wide pot over medium-high heat, stir in the spice paste, and cook for 30 seconds. Stir in duck pieces; cook about 10 minutes, stirring frequently until lightly browned. Pour in 2 cups water, bring to a boil, and simmer 10 minutes. Pour in remaining water and vegetable oil; return contents to boil. Add rice to pot. Water should cover the rice by 1/2 inch. Return to a boil and cook, covered tightly, 15 to 20 minutes, until rice is tender. Remove pot from heat. Let stand, covered, 5 to 10 minutes. Turn out onto serving platter, and garnish with green onions.
Grind the garbanzo beans, sun-dried tomatoes, garlic, basil, and Parmesan cheese together in a food processor for 15 seconds. Add about 1/4 of the reserved liquid; grind another 15 seconds. Pour in enough additional reserved liquid, a small amount at a time, and grind; repeat until the consistency is like chunky peanut butter. Pour in the olive oil; grind for an additional 15 seconds. Season with salt and pepper.
Place cut cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes; drain and transfer to a bowl. Melt butter in a saucepan over low heat; add cooked cauliflower and vanilla wafer crumbs and stir until evenly coated.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.
In a cocktail glass, muddle (crush) mint leaves with simple syrup. Add ice and rum. Top with carbonated water. Garnish with a sprig of fresh mint.
Blend walnuts, almonds, and pecans together in a food processor or blender until powdery; transfer to a bowl. Stir cocoa powder and salt into nut mixture; add dates and vanilla extract. Mix nut-date mixture using your hands, squeezing and mashing dates until mixture becomes the texture of brownie batter. Add water, 1 teaspoon at a time, to batter if needed to moisten. Form batter into desired shape.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat sweet potatoes with olive oil and season with salt; place on the prepared baking sheet. Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Cool until easily handled. Cook and stir chorizo, onion, poblano pepper, and garlic in a skillet over medium-high heat until chorizo is cooked through, about 10 minutes. Remove skillet from heat and stir cilantro into chorizo mixture. Slice tops of cooled sweet potatoes horizontally and scoop out some of the flesh, creating "boats" with the peels and remaining flesh. Spoon chorizo mixture into "boats", forming a well in the middle. Crack 1 egg into each well and top with pepperjack cheese. Place boats on the baking sheet. Bake in the oven until egg whites are set and cheese is melted, about 15 minutes.
Layer the blanched string beans in the bottom of a greased casserole dish. Melt butter in a large skillet. Saute the mushrooms, onion and garlic in the butter until the onions are soft. Add the Cream of Mushroom soup. Stir to combine soup and vegetables in the skillet, pour mixture over the string beans. Sprinkle with Panko Bread Crumbs. Bake at 350 degrees F for 20 minutes or until breadcrumbs are browned.
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.
Combine shrimp soup and cream cheese in a small saucepan over medium heat; cook, stirring constantly, until the cream cheese has melted and sauce starts to bubble, 3 to 5 minutes. Stir in sherry. Cook, stirring constantly, until heated through, 1 to 2 minutes. Remove from heat and keep warm. Preheat oven to 400 degrees F (200 degrees C). Season monkfish fillets with salt and black pepper. Place in a shallow baking dish. Bake monkfish in the preheated oven until flesh flakes easily with a fork, 10 to 12 minutes. Transfer monkfish to serving plates. Serve topped with sauce and garnished with parsley.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper. Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl. Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar. Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula. Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes. Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done. Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares. Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half. Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.
In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown. Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.
In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls. Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.
In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper. Cover and cook on low setting for 8 hours.
Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections. Place the cod and 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 the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly. Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
Bring a large pot of water to a boil over high heat. Add salt and green beans. Simmer 1 minute. Add spaghetti and continue cooking over medium to medium-high heat, stirring occasionally, 8 minutes. Reduce heat to medium; add spiralized zucchini. Stir gently and continue simmering until spaghetti is tender yet firm to the bite, 2 or 3 minutes. Reserve about 1/2 cup cooking water. Drain the spaghetti and vegetables. Heat pesto in a pot over medium-low heat; add a few tablespoons of cooking water to thin slightly; stir. Transfer drained spaghetti and vegetables to pot; mix gently to coat with the sauce. Transfer spaghetti to a warmed serving bowl. Drizzle with olive oil; top with grated cheese, red pepper flakes, and pine nuts.
Preheat oven to 350 degrees F (175 degrees C). Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes. Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese. Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.
Place graham cracker crumbs in a shallow dish. Coat rim of martini glass with honey, and dip into graham cracker crumbs to coat. Combine milk and pumpkin puree in a cocktail shaker, and shake to combine. Pour in vodka and creme de cacao, and add ice. Shake well, and then strain into prepared martini glass. Garnish with a sprinkle of pumpkin pie spice.
Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Blend garbanzo beans, reserved liquid from beans, cilantro, coconut milk, tahini, lime juice, cumin, curry powder, and curry paste together in a food processor or blender until smooth.
Boil or steam the chicken breasts until done. Dice. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Prepare rice mix according to package directions. In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. For a thicker soup, stir in half-and-half and cook 5 minutes more.
Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice. Shred cauliflower in a food processor until it is the size of small rice grains. Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes. Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes. Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.
Heat a large, heavy-bottomed stainless steel pot over medium heat. Cook bacon until dark brown and crispy, about 8 minutes. Add onions and bell peppers and cook until just starting to soften, about 5 minutes. Crack eggs into the pot; stir to break the yolks and mix eggs evenly. Heat until mostly set but still creamy, about 5 minutes. Add potatoes; toss until evenly distributed. Cook, stirring frequently and scraping the bottom, until potatoes are tender yet firm to the bite, 5 to 7 minutes. Season with salt, pepper, and garlic powder. Remove from heat and add Cheddar cheese; mix until melted.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops, reserving pan dripping. Arrange tater tots in a single layer in the prepared baking dish. Layer green beans over the tater tots. Place browned chops over the beans. In a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. Pour evenly over chops. Cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until pork chops are done.
Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes. Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.
In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top. Cover, and cook on Low for 8 to 9 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat the inside of a baking dish with butter or butter substitute. Arrange pork chops in the prepared baking dish; season with salt and pepper. Spread mayonnaise over the tops of each pork chop with a spatula. Sprinkle panko bread crumbs over the mayonnaise. Drizzle honey over the bread crumbs. Season each chop with rosemary. Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Heat olive oil in a skillet over medium heat; cook and stir kale, mushrooms, salt, and pepper until until mushrooms are tender, 5 to 10 minutes. Whisk eggs, egg whites, and milk together in a bowl until frothy. Spray a non-stick skillet with cooking spray and place over medium heat; cook and stir egg mixture until cooked through, about 5 minutes. Transfer eggs to a plate and top with string cheese and kale mixture. Garnish eggs with Sriracha and parsley.
Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature. Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture. Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined. Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes. Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth. Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.