HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan. Place the ground beef, eggs, panko, and 1/2 cup ketchup in a large bowl. Mix by hand, and season with salt-free seasoning blend, garlic powder, onion powder, salt, and pepper. Form into a loaf shape, and place on the prepared baking pan. Drizzle with remaining 1/4 cup ketchup. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside. Cream butter and sugar together until light and fluffy. Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition. Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact. Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid. Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute. Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper. Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.
Line two baking sheets with waxed paper. In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.
Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper. Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes. Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans. Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet. Bake pie in the preheated oven until crust is golden brown, about 1 hour. Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
Preheat oven to 375 degrees F (190 degrees C) Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan. Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes. Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese. Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.
Heat oil in a large skillet over medium-high heat. Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. Scoop basil out of oil with a slotted spoon, and drain on paper towels. Remove half of the remaining oil from the pan. Sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. Stir in chicken broth, wine, and balsamic vinegar. Season with bay leaves and thyme. Cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes. In a small saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. Spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.
In a bowl, whisk together the milk, confectioners' sugar, vanilla extract, cocoa powder, and instant coffee until the sugar has dissolved and the mixture is smooth. Place the snow into a large bowl, and pour the chocolate mixture over the snow. With a large spoon, stir until the snow ice cream is thoroughly combined. Serve immediately.
Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. Preheat the grill for high heat. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Combine potatoes, sweet pepper, garlic and black pepper in the slow cooker. Pour broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Carefully remove lid to allow steam to escape. Mash potatoes slightly with a potato masher. Stir in whipping cream, Cheddar cheese and 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out excess liquid, remove liner and toss.
Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.
Fill a shallow dish with water; soak wooden skewers in water for 30 minutes. Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread onions onto prepared skewers, weaving basil between onions. Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.
Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine. Cook on High for 2 1/2 hours. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl. Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker. Continue cooking on High until creamy, about 15 minute more. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Heat oven to 350 degrees F (175 degrees C). Mix baking crumbs and butter; press onto bottom of 9-inch springform pan. Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened. Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm. Cut chocolate into desired shapes. Use to garnish cheesecake before serving.
Mix together eggs, milk, vanilla, sugar, and salt, and pour into pie shell. Bake at 425 degrees F (220 degrees C) for 12-13 minutes, then reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat. Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating. Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until an instant-read thermometer inserted into the center reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes per pound. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour. Preheat an outdoor grill for direct heat. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.
Mix ground beef, green bell pepper, finely chopped onion, Worcestershire sauce, soy sauce, yellow mustard, garlic, oregano, salt, and pepper together in a large bowl. Form mixture into 4 patties that will fit inside the rolls. Heat vegetable oil in a large skillet over medium-high heat. Cook patties until browned on the bottom, about 6 minutes. Reduce heat to medium-low and flip; cook for 4 minutes. Top each patty with a slice of Cheddar cheese; cook until cheese starts to melt, about 2 minutes. An instant-read thermometer inserted into the center of each patty should read 150 degrees F (66 degrees C) for medium-well. Mix ketchup and mayonnaise together in a small bowl. Spread evenly over both sides of each bun. Transfer a patty to each bun; top with sliced cabbage, tomatoes, and onion.
Inspect 1 quart jar and 1 pint jar for cracks and rings for rust, discarding any that are defective. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Wear protective gloves to rub and rinse the prickly pears under running water to make sure all spines are removed. Cut each pear in half and scoop pulp and seeds into the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from the seeds and add to the bowl with the juice. Combine prickly pear juice, pectin, and lemon juice in a medium saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto and stir until completely dissolved. Return mixture to a rolling boil, stirring constantly. Cook until jam is reduced by half, 5 to 7 minutes. Remove jam from heat and skim off and discard any froth that may have formed. Dip a metal spoon into the jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if a thicker jam is desired. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat oven to 400 degrees F. Microwave tortillas on HIGH for 30 seconds or until warm. Combine soup and salsa verde; spread 1/2 cup in bottom of 13- x 9-inch baking dish. Combine buffalo dip and chicken; divide chicken mixture evenly down center of tortillas. Roll each tortilla around filling; place seam side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese. Cover dish with foil; bake 25-30 minutes or until center is hot and bubbly. Serve.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese. Bake in preheated oven for 45 minutes, or until crust begins to brown.
Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes. Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper. Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan. Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine cake mix, vegetable oil, and egg in a large bowl until well blended; fold in chocolate chips. Spread mixture onto the prepared baking sheet using your fingers, forming into a 9-inch round about 1/4-inch thick. Top with salt. Bake in the preheated oven until cookie crust is set, 14 to 16 minutes. Remove from oven and knock bottom of baking sheet firmly on the counter to flatten any extra air from cookie crust. Cool crust on the baking sheet, at least 30 minutes. Transfer to a large plate or platter. Soften ice cream at room temperature for 20 minutes; transfer to a bowl and beat with an electric mixer until the consistency of soft serve. Spread beaten ice cream over cooled cookie crust with an offset spatula or knife. Transfer to the freezer until firm, about 30 minutes. Slice ice cream "pizza" into 6 to 8 slices and top each slice with walnuts and hot fudge.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.
Mash bananas in a large bowl with a fork. Add quinoa flour, soy milk, water, and cinnamon; mix until well blended. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray. Drop 1/3 cup of batter onto the hot iron; close and cook until browned, 8 to 10 minutes. Repeat with remaining batter.
Preheat oven to 300 degrees F (150 degrees C). Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. Preheat oven to broil. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours. Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again. Bake for 40 minutes, or until golden. Cool on a wire rack.
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Place raisins in a saucepan, and cover with water. Bring to a boil, and cook for 5 minutes. Drain all water from raisins. In a medium bowl, mix 1 cup flour into gumdrops, cherries, nuts, and drained raisins. In a large bowl, beat butter or margarine, sugar, and eggs. Mix in applesauce. Stir remaining flour, salt, and cinnamon into creamed mixture. Dissolve soda dissolved in hot water. Mix into batter well. Stir in floured fruit. Line an angel food pan with parchment paper, and grease with butter or margarine. Pour batter to within one inch of the top of pan. Bake 3 hours at 300 degrees F (150 degrees C). When nearly done, cover top of cake with a piece of tinfoil to prevent top of cake from overcooking.