HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare brownies according to the package directions, and let cool. Crumble the surface of the brownies with a fork. Prepare the chocolate pudding mix according to the package directions, and immediately pour over the brownies. Allow the pudding to set. Using the handle of a wooden spoon or table knife, crush the toffee bars, still in their wrappers, and sprinkle 7 crushed toffee bars over the pudding. Spread the whipped topping over the crushed toffee bars with a spatula, and sprinkle 1 crushed toffee bar over the top for decoration.
Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes. Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.
Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Toss tomatoes and parsley in vinaigrette. Drain and set aside. Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper. Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.
Place a trivet in the multi-functional pressure cooker (such as Instant Pot(R)) and add water. Place crab legs on top of the trivet; you may need to let them thaw for a few minutes so they will fit. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer crab legs to a serving dish. Squeeze lemon juice on top and serve with melted butter.
Melt butter in a microwave-safe glass or ceramic bowl in microwave at 15-second intervals, stirring after each interval to prevent popping, 1 to 2 minutes. Whisk lemon juice, salt, and dill into melted butter; cook in microwave an additional 10 seconds. Whisk egg yolks into butter mixture vigorously until smooth, about 30 seconds. Whisk boiling water in gradually until smooth and creamy, about 1 minute more.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with 1 teaspoon oil and place in the preheating oven. Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl. Stir in almond meal until mixture begins to bind together. Form into four 1/2-inch-thick patties. Add patties to the preheated baking sheet. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
Place the popped popcorn into a large brown paper bag. Set aside. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan. Place grated zucchini in a colander and set aside to drain. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Preheat oven to 350 degrees F (175 degrees C.) In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates. Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape. Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
In a medium bowl, mix sour cream, mayonnaise, dry Italian-style salad dressing mix and dried beef. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours. Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries. In a separate bowl, mix together the oil, honey, vanilla and cinnamon. Drizzle over the dry ingredients, and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet. Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix Mexican-style processed cheese food, mayonnaise, Worcestershire sauce, shrimp and crabmeat. Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Bring pork, onion, and chicken broth to a simmer in a large pot; cook, stirring occasionally to break up large pieces of pork, until pork is no longer pink at the center, about 30 minutes. Remove pot from heat; stir in stuffing mix until evenly moistened. Pour mixture into a baking dish with a lid. Bake in the preheated oven until stuffing is heated through and flavors are blended, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir. Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish. Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch casserole dish and place in the oven until butter melts and starts to brown, about 5 minutes. Place eggs in a blender and pulse until smooth; add coconut milk, arrowroot powder, chestnut flour, lemon extract, stevia powder, and sea salt. Blend until smooth, 45 to 60 seconds. Pour batter over browned butter in the casserole dish. Bake in the preheated oven until pancake is set in the middle and edges are lightly browned, about 23 minutes.
Mix chickpea flour, cinnamon, baking powder, stevia powder, and salt together in a bowl. Whisk milk, egg whites, and vegetable oil together in a separate bowl. Pour over the chickpea flour mixture; whisk until batter is just combined. Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup portions onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Heat oven to 400 degrees F. Combine meat, water chestnuts, onions, bread crumbs, garlic and soy sauce in medium bowl. Mix thoroughly. Roll into 1 1/2-inch meatballs and place in baking pan. Bake 30 minutes. While meatballs are baking, combine ham glaze, chili sauce, red pepper flakes and ginger. Heat until hot and bubbly. Remove meatballs from oven, toss with sauce and serve hot.
Whisk together the cornstarch with water until smooth, and combine with vegetable broth, garlic, onion salt, black pepper, thyme, basil, and parsley in a saucepan over medium-low heat. Bring the gravy mixture to a simmer, and cook and stir until gravy is hot and thickened, about 5 minutes. Heat vegetable oil in a large skillet or wok, and stir-fry the carrot, red pepper, broccoli, and snow peas over medium-high heat for 2 to 3 minutes, until just tender. Stir in the tofu, mushrooms, and baby corn, and stir and cook about 1 more minute, until mixture is heated through. Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.
Bring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn.
In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Pour half the jar of Alfredo sauce into the slow cooker; top with a layer of lasagna noodles. Spread a layer of spinach, a layer of mushrooms, and a layer of crabmeat, respectively, over lasagna noodle layer. Spoon half the cottage cheese and half the ricotta cheese over crabmeat layer. Repeat layering with remaining ingredients, ending with a final layer of noodles and Alfredo sauce. Cook on High for 2 hours 15 minutes. Sprinkle mozzarella cheese over lasagna on cook on High until cheese is melted, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt together in a small bowl. Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough. Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern. Bake in preheated oven until golden brown, 12 to 14 minutes.
In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool. In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Mash potatoes with 2 tablespoons margarine; stir in milk. Season with salt and pepper. Heat 2 tablespoons margarine in a large skillet over medium heat; stir in onions and saute until onions are translucent, about 5 minutes. Spread onions evenly over bottom of a 9x13-inch baking dish. Cook and stir ground beef in same skillet over medium heat until no longer pink, breaking up large pieces, about 5 minutes. Layer beef into baking dish evenly over onion layer. Wipe out skillet; place corn and creamed corn in skillet over medium heat and cook and stir until bubbly, about 5 minutes. Pour corn mixture over beef in baking dish. Spread mashed potatoes over corn mixture; dot with remaining 4 tablespoons margarine. Sprinkle with salt and pepper. Bake in the preheated oven until casserole is bubbly and lightly browned at edges and margarine is melted, about 30 minutes.
Preheat your oven's broiler. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
Stir lime juice, water, sugar, and salt together in pitcher until the sugar and salt are dissolved; refrigerate until cold, at least 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally. In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top. Bake in preheated oven for 40 minutes, until crust is golden brown.
Combine 5 eggs, kefir, feta cheese, 1/2 cup oil, vegetable seasoning, and baking soda in a bowl. Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan. Cover the bottom and sides of the baking pan with 2 sheets phyllo dough. Crinkle 2 more sheets into loose balls; dip balls into the egg mixture until lightly coated. Place into the pan and cover with a flat sheet of phyllo. Repeat crinkling and layering the remaining phyllo, ending with 2 flat sheets. Mix the remaining egg, yogurt, and 2 tablespoons oil in a small bowl; spread mixture on top of the pie. Bake in the preheated oven until top turns reddish brown, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange spinach leaves in 1 layer on 1 of the pieces of turkey and top with a layer of feta cheese. Repeat layering with spinach and feta cheese. Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon. Place wrapped turkey in a baking dish and season with salt and pepper. Cook turkey breast until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on oven's broiler and broil wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.
Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.
Line a 9x13 inch baking pan with aluminum foil. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate. Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark. Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.
Melt 1 tablespoon margarine in a saucepan over medium heat; cook and stir onion and celery until tender, about 5 minutes. Stir cream of chicken soup and milk into the skillet until well mixed. Add cooked chicken and simmer until hot. Cover and keep warm over low heat until ready to use. Stir eggs, flour, Parmesan cheese, parsley, chives, and zucchini together in a large bowl. Melt remaining 1 tablespoon margarine in a large skillet over medium-high heat. Place 1/4 cup scoops of the zucchini mixture in the skillet in batches, flattening each mound slightly to form a pancake. Pan-fry until golden brown, 5 to 6 minutes per side. Spoon chicken sauce over zucchini pancakes to serve.
Preheat oven to 350 degrees F (175 degrees C). Whisk flour and sugar together in a bowl. Cut butter into flour mixture using a pastry blender until crumbly; press into a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly browned, about 15 minutes. Mix sweetened condensed milk, egg, and almond extract together in a large bowl. Fold chocolate, toffee-flavored baking bits, and almonds into sweetened condensed milk mixture; spread over the warm crust. Bake until cookie bars are golden brown, about 25 minutes. Cool completely before cutting into bars. Store in a covered container in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Line a 7 x 11-inch baking pan with foil; spray with cooking spray. Combine flour, 1/4 cup cornstarch, 1/4 cup powdered sugar, and white sugar in a bowl. Mix in the butter; and stir until well mixed and crumbly. Press mixture in bottom of prepared pan. Bake in preheated oven until lightly golden, about 15 minutes. Mix 3/4 cup white sugar, eggs, 2 tablespoons cornstarch, baking powder, lemon juice and lemon zest together in a mixing bowl using an electric mixer or wire whisk. Blend thoroughly. Pour filling over hot crust. Return pan to oven and continue baking until filling is set, 18 to 20 minutes. Cool completely before cutting into bars. Sprinkle with powdered sugar if desired.
Place chicken breasts in a 9x13 inch baking dish. Combine the mustard, lemon and ground black pepper, mix together, and brush the mixture on the chicken until each breast is well coated. In a small bowl, mix together the vinegar, sour cream and celery salt and whisk all together until creamy. Pour this mixture over the coated chicken, covering the chicken as evenly as possible. Set aside any remaining sour cream mixture. Cover the chicken dish, put in the refrigerator and marinate for 6 to 8 hours. TO BAKE: Preheat oven to 375 degrees F (190 degrees C). Remove chicken to a clean 9x13 inch baking dish. Cover and bake chicken in preheated oven for 45 minutes or so (depends on the size of the chicken breasts), until the chicken is well done and the juices run clear. While baking, brush occasionally with the remaining sour cream mixture. Remove cover for the last 5 minutes of baking and sprinkle with Cheddar cheese, if desired. TO GRILL: Grill on an open grill until tender and well done, turning occasionally. When the chicken is almost done, brush on the remaining sour cream mixture until the chicken is well browned. While chicken is still hot, sprinkle 1/2 cup of shredded Cheddar cheese over the top and wait for about 1 minute for the cheese to melt; then serve.
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 oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more. Pour mushroom mixture over pasta and serve.
In a small bowl, mix together the mayonnaise, ketchup, relish, salt and pepper until thoroughly combined, and serve.
In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass; garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Place the Greek dressing and mayonnaise into a large salad bowl, and whisk together until smooth and well blended. Add the cooked pasta, and stir lightly to coat the pasta. Sprinkle on the radishes, cucumber, garbanzo beans, and crumbled feta cheese, and fold in gently. Cover the salad and refrigerate until ready to serve.
Preheat oven to 400 degrees F (205 degrees C). Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven. Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes. Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!