HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Unroll each piece of refrigerated pie dough on a floured surface and cut each into 6 equal pieces. Spoon 1 tablespoon of peanut butter into the center of each piece of dough, and place 2 slices of apple on the peanut butter. Top each square with a slice of Cheddar cheese. Dip your finger in water, and moisten the edges of each piece of dough. Fold the dough over into a triangle shape, and seal the edges. Bake in the preheated oven until the cheese has melted and the pies are golden brown, 15 to 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Mix turkey, bacon, onion, bell pepper, and jalapeno pepper in a baking dish. Bake in preheated oven, stirring occasionally, until the turkey is completely browned and the bacon is crisp, about 15 minutes. Stir kidney beans, black beans, tomatoes, chili powder, cumin, salt, and cayenne pepper together in a large pot; bring to a boil and reduce heat to medium-low. Stir turkey mixture into the beans mixture. Cook chili at a simmer, stirring occasionally, until the beans are tender, about 40 minutes.
Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Cook manicotti in boiling water until done. Drain, and rinse with cold water. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese. Bake 45 minutes, or until bubbly.
Insert skewers into frankfurters and dust with flour; set aside. To Make Batter: In a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt, cayenne pepper, egg, 2 tablespoons oil and water. Whisk all together. Heat 1 quart oil in a large skillet over high heat (to about 375 degrees F, 190 degrees C). Roll or dip franks in batter, then fry until lightly browned. Drain on paper toweling and serve.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, red onion, bread crumbs, eggs, salt, and pepper together in a large bowl. Divide mixture in half. Press half of the mixture in the bottom of a loaf pan. Run 2 fingers lengthwise down the center of the beef mixture. Fill hollowed space with mozzarella cheese. Mold remaining beef mixture around cheese, pressing down firmly. Heat oil in a large skillet over medium-high heat. Cook bacon slices until lightly browned, about 5 minutes. Arrange bacon slices over beef mixture. Cook and stir 3/4 teaspoon mustard and 3/4 teaspoon Worcestershire sauce in the bacon grease in the skillet for 1 minute. Add bell pepper; cook until softened, 3 to 4 minutes. Spread bell pepper over bacon. Place remaining mustard, Worcestershire sauce, and mushrooms in the skillet; cook and stir until soft, about 5 minutes. Spread evenly over bell pepper. Scatter feta cheese over mushrooms. Cover loaf pan with aluminum foil; place on top of a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the beef reads at least 160 degrees F (71 degrees C), 60 to 90 minutes.
Put sliced cabbage into a large sealable plastic bag. Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal. Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days. Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
Preheat grill for medium heat and lightly oil the grate. Toss tomatoes with 2 tablespoons olive oil and 1/2 teaspoon salt in a bowl. Place on 2 sheets of aluminum foil; tent the edges to contain the juices. Toss red bell pepper, onion, poblano pepper, and garlic with remaining 2 tablespoons olive oil and 1/2 teaspoon salt in the bowl. Place tented aluminum foil with tomatoes on the grill. Place red bell pepper mixture and lemon halves directly on the grill. Cover and cook, turning occasionally, until browned, 12 to 15 minutes. Wrap grilled red bell pepper and poblano pepper in aluminum foil. Allow peppers to steam as they cool, about 10 minutes. Remove and discard skins and seeds. Transfer peeled peppers to a blender. Add grilled tomatoes, with their juices, and 3/4 of the onion to the blender. Squeeze in juice from grilled lemon and garlic from the skins. Cover and blend until smooth. Stir in horseradish, seafood seasoning, celery salt, Worcestershire sauce, and hot sauce. Refrigerate until cooled, about 30 minutes. Fill 6 glasses with ice. Pour 1 fluid ounce vodka into each. Top with blended mixture. Garnish with remaining 1/4 onion.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups. Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter. Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan. Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes. Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top. Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing. To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.
Bring saskatoon berries and water to a simmer; cook for 15 minutes. Drain any excess water; set aside to cool to room temperature, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into berries. Line a 9-inch pie plate with a single crust; pour berry mixture into crust. Dot berries with butter. Place top crust over berries; crimp edges of pie together tightly. Brush top of pie with egg white. Bake in the preheated oven for 20 minutes. Remove pie from oven, sprinkle with 1 tablespoon sugar, and return to the oven until pie is golden and filling is bubbly, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices. In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells. Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Preheat oven to 350 degrees F. Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets. Bake for 8 minutes, or until light golden brown. Remove from oven and let cool. Coat each crostini with Dietz & Watson Stone Ground Mustard. Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.
Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender. Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer. Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale. Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper. Cook the pasta according to package directions, drain, then mix with the sauce. Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Lay puff pastry dough on the prepared baking sheet. Fold edges over to make a crust. Poke dough using a fork. Bake in the preheated oven for 15 minutes. Meanwhile, heat oil in a skillet and cook onions until golden, about 15 minutes. Remove pastry from the oven, and leave oven on. Scatter spinach on top in an even layer. Top with mushrooms and sprinkle with salt. Scatter red peppers on top, then Fontina cheese, Parmesan cheese, and feta cheese. Finish with cooked onions. Bake in the hot oven until cheese is bubbly and crust is golden brown, about 20 minutes.
Preheat oven to 350 degrees F. Lightly grease an 8x8-inch square pan. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the egg, melted butter, milk and vanilla until moistened. Spread evenly in the pan (mixture will be slightly sticky). Make the filling: In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in the melted butter and vanilla. Scrape down the bowl, then beat in the powdered sugar, cinnamon and nutmeg. Spread the filling over the cake layer, then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon. For best results, let cake sit at room temperature for 15-30 minutes before serving. Refrigerate any leftovers in an airtight container for up to 4 days.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat. In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet. Bake in preheated oven for 22 minutes, or until firm. Serve hot.
Squeeze lime juice and lemon juice into a cocktail shaker; top with sugar. Pour tequila over sugar mixture and add ice. Cover shaker and shake. Allow shaker to rest for 1 to 2 minutes. Spread salt onto a plate. Rub the lemon around the rim of the margarita glass and dip the rim into the salt to coat. Pour margarita into glass and top with brandy-based orange liqueur.
Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl. Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes. Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.
Combine milk, oats, coconut, brown sugar, beaten eggs, golden raisins, chocolate chips, vanilla extract, and salt in a large bowl; mix well. Pour mixture into a 1.8-quart baking dish. Cover and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until edges are firm and center is still slightly soft, about 45 minutes. Stir before serving.
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread. In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours. Preheat oven to 325 degrees F (165 degrees C). Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
In a medium pot, bring the water and chicken broth to a boil. Add the spaghetti pasta, and cook until al dente. Drain well. In a large skillet saute onion in olive oil until tender. Add chicken, mushrooms, 1 ounce of Cheddar cheese, flour, and cooked spaghetti. Mix well. Pour mixture into a 2 quart baking dish. Top dish with remaining ounce of Cheddar cheese and almonds. Bake in a preheated 350 degree oven (175 degrees C) for 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare potatoes according to directions on box. Set aside. In a large skillet, saute ground beef over medium heat for 1 minute. Add onion to skillet and continue to cook until beef is no longer pink and onion is beginning to brown. Drain off some of grease if desired. Add corn, green beans, and gravy to skillet. Mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top. Lay cheese slices over potatoes. Bake in preheated oven for 40 minutes, until cheese turns golden brown.
Combine the chocolate frosting, chocolate-hazelnut spread, confectioners' sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until well blended and fluffy, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Fill a large pot with lightly salted water and bring to a boil. In a medium bowl, stir together the shredded potatoes, mashed potatoes, egg and onion until well blended. Season with salt and pepper to taste. Combine the flour and baking powder; stir into the potato mixture. The mixture should be thick enough to form into balls. Process the cottage cheese in a food processor or blender, or run through a sieve. Stir in the egg and salt. Flatten the balls of dough and place a teaspoon of filling into the center. Pinch the dough around the filling to seal it in. Drop the halushky into rapidly boiling salted water, stir gently once, and cook from 5 to 8 minutes. Remove them to a colander and drain. Place in a serving dish, sprinkle generously with browned butter, and toss lightly. Serve with sour cream.
In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop. Pour enough fresh juice to coat and prevent oxidation. Toss and refrigerate. Serve with dollop of low-fat yogurt.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet. Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar. Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes. Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.) Transfer to cooling rack and cool completely before cutting. Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.
In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat. In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture. Fry cod fillets in hot oil until golden brown.
Preheat oven to 325 degrees F (165 degrees C). Place chicken in a 9x13 inch baking dish and season with salt and pepper to taste. Cover each chicken breast with a slice of cheese. In a medium bowl mix together the soup, sherry and sour cream, and pour mixture over chicken. Soften dill in melted butter; toss croutons in butter, and sprinkle them on top of chicken. Bake in the preheated oven for 45 minutes, or until chicken is cooked through.
Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan. In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft. Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain, and transfer to a large bowl. Combine sausage mixture with stuffing mix, bread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan. Dot with remaining butter. Bake for 45 minutes.
In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.
Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.
Preheat oven to 275 degrees F (135 degrees C). In a medium saucepan over medium high heat, mix together curry powder, Worcestershire sauce, garlic salt, cayenne pepper, maple syrup and golden currants. Bring to a boil and remove from heat. In a large bowl, toss together corn chips, crispy corn cereal squares, mini pretzels and popped popcorn. Pour in curry powder mixture and toss gently to attain an even coating. Bake in the preheated oven 30 minutes, or until crisp and lightly browned.
Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract. Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper. Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.
Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.