HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat. Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes. Preheat oven to 375 degrees F (190 degrees C). Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil. Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Line an 18-cup mini muffin tin with paper liners. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Combine melted chocolate, sweetener, water, butter, and egg in a bowl. Stir until sugar dissolves. Add soy flour, mayonnaise, vanilla extract, salt, and baking soda. Whisk until no chunks remain. Pour batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a brownie cake comes out clean, 18 to 21 minutes.
Preheat grill (or grill pan). Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak internal temperature is 145 degrees F. Remove steaks from grill; let stand 5 minutes before slicing. Combine zucchini, tomatoes, portobellos, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show. Remove vegetables from grill; cut into bite-size pieces. Slice steaks. Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.
Combine mixed berries, bananas, almond milk, almond butter, and cinnamon in a blender; blend, adding more almond milk for a thinner smoothie, until smooth and creamy. Add cherries and continue blending until smooth.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour. Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape. Bake 10 to 12 minutes in the preheated oven, or until set but not brown. Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Mix the yogurt and whipped topping together in a large bowl. Stir in the strawberry gelatin and the sugar. Mix until well dissolved. If a richer taste is desired, whisk in the strawberry flavored cream cheese until smooth. Garnish with fresh strawberries.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly. Bake at 375 degrees F (190 degrees) for 1 hour.
Stir ketchup and grape jelly together in a large saucepan or Dutch oven over medium heat; cook, stirring, until smooth, about 5 minutes. Stir garlic powder, salt, and pepper into ketchup mixture. Stir meatballs into ketchup mixture; simmer, stirring occasionally, until meatballs are hot and sauce is slightly thickened, about 1 hour.
In large mixing bowl, blend ice cream, Irish cream, coffee liqueur and chocolate syrup. Be careful not to liquefy it, some ice cream lumps give it character. Cover the bottom of 4 - 12 ounce glasses with chocolate syrup. Pour in the mudslide mixture and serve.
In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top. Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.
In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours. Preheat grill for low heat. Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.
Preheat the oven to 375 degrees F (190 degrees C). Arrange squash halves cut side up in a shallow baking dish. Place one tablespoon of orange juice into each cavity. Sprinkle each one with ginger and nutmeg. Cover the dish with aluminum foil. Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Baking time will depend on the size of the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish. Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth. Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes. Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.
In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans. Pour mixture into prepared crust. Chill at least 2 hours before serving.
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth. Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour. Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.
Preheat oven to 250 degrees F (120 degrees C). Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter. In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve. Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly. In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season. In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine. Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften. Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Scoop avocado meat into a bowl and mash with a fork. Stir salsa, garlic powder, chili powder, and hot pepper sauce into mashed avocados. Spread mayonnaise over guacamole. Cover bowl with plastic wrap; chill in refrigerator for about 1 hour. Stir mayonnaise into guacamole just before serving.
Heat oven to 350 degrees F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth. Pour filling into pie crust. Refrigerate for 3 hours.
Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth. Pour into pitcher; add remaining water. Stir in additional sweetener to taste.
Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes. Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside. Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm. Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.
Chill a julep cup in the freezer for about 5 minutes. Place mint leaves and simple syrup in the chilled julep cup; mash well with a cocktail muddler. Pour in bourbon and 1/2 cup crushed ice. Stir until chilled and top with remaining 1/2 cup ice. Garnish with fresh mint.
Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds. Form dough into a ball, cover with plastic and refrigerate for 2-3 hours. Preheat the oven to 375 degrees F (190 degrees C). Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern. Bake in the preheated oven for 10 minutes until golden. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups. Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.
Preheat oven to 350 degrees F (175 degrees C). Beat butter and 1 cup confectioners' sugar together in a bowl until light and fluffy. Stir in flour and walnuts until dough is just-combined. Roll dough into 1-inch balls and place 2-inches apart on a baking sheet. Bake in the preheated oven until lightly browned on the bottom, about 10 minutes. Pour 1/2 cup confectioners' sugar in a shallow bowl. Roll hot cookies in confectioners' sugar to coat; cool cookies completely and roll again in confectioners' sugar to coat.
Layer orange, banana, ice cubes, honey, and ginger in the blender; top with yogurt. Blend until smooth.
Pour amaretto into a highball glass. Gently pour the rum over the back of a spoon, so that it forms a layer on top of the amaretto. Carefully light rum with a match. Pour in the beer, wait for flames to die down, and drink entire contents in one gulp.
Heat oven to 350 degrees F. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Preheat oven to 500 degrees F (260 degrees C). Wrap garlic in aluminum foil. Bake garlic in the preheated oven until dark brown and softened, about 30 minutes. Remove garlic from the foil and let cool, about 7 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet. Peel garlic into a bowl; mash with butter to form a chunky paste. Mix in mayonnaise. Spread garlic butter over the bread slices; top with tomato and Parmesan cheese. Bake in the preheated oven until the bread has absorbed the garlic butter, about 5 minutes.
Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups. Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours. Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish with cooking spray. Combine cornmeal, flour, red pepper flakes, garlic powder, chili powder, salt, and pepper in a resealable plastic bag; shake to mix. Gently shake tofu slices with cornmeal mixture to coat, then shake off excess, and place into prepared baking dish. Bake tofu in preheated oven for 10 minutes, then turn the pieces over and continue to cook for an additional 10 minutes. Meanwhile, heat olive oil in a saucepan over medium heat. Add minced onion and cook until softened and translucent, about 3 minutes. Stir in soy sauce and barbeque sauce. Bring to a simmer, then turn heat to low and keep warm until the tofu is ready. When tofu has finished baking, pour the hot barbeque sauce overtop, then return to the oven and bake for an additional 5 minutes.
Heat a large skillet over medium-heat and melt butter. Add Brussels sprouts, turning to coat with butter. Cover skillet, reduce heat to medium, and cook, turning every 3 to 4 minutes, until Brussels sprouts are browned and tender, 8 to 10 minutes. Sprinkle with Gorgonzola cheese, salt, and pepper.
Preheat grill for medium heat. In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme. Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat. Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.
Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners. Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well. Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute. Fill each muffin cup halfway and place a peanut butter cup in the center of each. Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form. Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag. Pipe frosting onto cooled cupcakes. Toast cupcakes under preheated broiler until lightly browned, about 1 minute.
Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery. Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended. Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.