HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes. Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese. Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!
Preheat oven to 400 degrees F (200 degrees C). Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet. Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely. Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip. Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.
Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.
Run carrots and oranges through a juicer. Strain juice and transfer to a 1-gallon pitcher. Refrigerate.
Combine vodka, tequila, gin, rum, triple sec, simple syrup, and lemon juice in a highball glass. Fill with ice and top with cola for color.
Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners. Mix white sugar, quinoa flour, oat bran, almond milk, cocoa powder, walnuts, coconut oil, egg, vanilla extract, baking soda, and kosher salt together in a bowl until batter is smooth. Let batter sit for 10 minutes to allow oat bran to absorb liquids. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before removing.
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking powder, baking soda, and salt. In a mixing bowl, cream together butter and sugar replacements. Beat in egg and vanilla. Mix in flour mixture. Stir in pecans. Drop by rounded teaspoon onto ungreased baking sheet. Bake in preheated oven for about 10 minutes. Cool cookies slightly before removing from pan.
Heat oil in a large saucepan over medium heat. Add zucchini and cook until lightly browned, about 2 minutes. Add shallot and cook until beginning to brown, about 2 minutes. Add garlic and cook until very lightly browned, about 1 minute. Add rice and toast about 1 minute. Add canned tomatoes, mix well, and cook for 1 minute. Add water, chili powder, cumin, saffron, salt, and black pepper. Mix well. Add bay leaf. Cover the saucepan and cook until rice is tender, 20 to 25 minutes. Add 1/4 can of peas to cooked rice mixture and mix well. Partially cover saucepan to allow steam to release and set aside. Heat oil in a large paella pan over medium heat. Add chorizo; cook and stir until browned, 5 to 7 minutes. Move cooked chorizo to the outside of the pan. Add chicken and cook until mostly cooked through, 8 to 10 minutes. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. Move cooked chicken to the outside of the pan. Add shrimp to the paella pan. Add a small amount of water if there is not enough moisture in the pan. Cook shrimp 2 minutes per side. Add scallops and cook 2 minutes more. Reduce heat under the paella pan to medium-low. Mix all ingredients in the pan together in a triumphant manner, forming a glorious mixture. Add finished rice in a layer on top of the mixture in the paella pan. Continue cooking 2 to 4 minutes more, until all meat, chicken, and seafood have been cooked through. Add avocado and cilantro, mix together, and serve.
Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half. In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat. Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese. Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan. Combine brown sugar and butter in a large mixing bowl. Add eggs and vanilla extract, stirring until all is well combined. Combine flour, baking powder, and salt in a bowl. Add flour mixture to egg mixture, stirring only until incorporated. Fold in candy pieces. Spread batter into the prepared pan; mixture will be thick. Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool 10 minutes before slicing.
Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes. Heat oil in a large skillet to 350 degrees F (175 degrees C). Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.
Heat olive oil in a large pot over medium heat; cook and stir onion until slightly softened, 3 to 4 minutes. Add green bell pepper, yellow bell pepper, jalapeno, and garlic; cook until tender, 5 to 8 minutes. Stir turkey into the pot and cook until evenly browned, about 5 minutes. Remove from heat and carefully drain off excess grease. Pour 1 can black beans, pumpkin, and tomatoes over the turkey mixture. Drain the second can of beans and add to the pot. Mix chili powder, ground chipotle pepper, black pepper, and salt into the pot. Simmer chili, stirring every 5 to 8 minutes, until flavors combine, about 30 minutes. Top each serving with sour cream, Cheddar cheese, and cilantro.
Cream together shortening and sugars. Mix in eggs and vanilla. Blend together flour, baking soda, and salt; mix into the creamed mixture. Mix in nuts. Mold into a long roll about 2 1/2 inches in diameter. Wrap in wax paper, and chill several hours. Cut thin, and place on greased baking sheets. Bake at 400 degrees F (205 degrees C) for about 8 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine the whipped cream cheese and shredded habanero cheese. Place a dollop on each Snack Factory(R) Pretzel Crisps(R). Top with a few slices of bell pepper. Melt slightly under broiler or in a toaster oven. Top each with sweet chili sauce and another Pretzel Crisps(R).
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder. Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels. In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy. Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan. Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.
Preheat oven to 400 degrees F (205 degrees C). Grease muffin cups. Mix together egg, egg whites, and milk. Stir in coffee powder, water, and vanilla. In a large bowl, mix together flour, malted milk powder, 1/2 cup sugar, baking powder, and salt. Stir in liquid mixture. Mix together really well, until batter is thin and gooey like cake batter. Fill muffin cups 2/3 full. In a small bowl, stir together cinnamon and 2 tablespoons sugar. Sprinkle cinnamon sugar over muffins. Bake in preheated oven for 20 to 25 minutes.
Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.
Heat enough of the oil to coat the bottom of a large skillet over medium-high heat. Fry slices of eggplant until browned and slightly crispy. Place them on paper towels to drain. Meanwhile, place the chocolate in a heat proof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from the heat. Arrange the eggplant slices on a large serving platter and drizzle the chocolate over them. Don't cover the eggplant completely. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan. Combine flour, coconut, baking powder, baking soda, and salt in a bowl. Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined. Pour zucchini batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Preheat a grill to medium heat. Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy. Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.
Fill a highball glass to 3/4 with ice. Pour in coffee liqueur and cola. Stir.
Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
Cook rice according to package directions. Allow to cool until comfortable to handle. Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper. Mix until well blended. Place flour in a small bowl. Beat 2 eggs in a second bowl. Place bread crumbs in a third bowl. Divide rice mixture into 24 equal portions about the size of a golf ball. Roll each portion into a ball. Roll rice ball in flour. Place on baking sheet lined with parchment paper. (Mix will be sticky.) Dip each rice ball into the egg wash. Dredge in bread crumbs, and place rice balls back on baking sheet. Refrigerate 15 minutes. Give each rice ball another quick roll in your hands to tighten up and smooth out the surface. Heat oil to 375 degrees F in a large sauce pan. Cook rice balls in the hot oil in batches, about 4 per batch. Gently stir with spoon. Cook until rice balls are golden brown, about 2 to 3 minutes. Drain on paper-towel-lined plate or baking sheet. Salt lightly. Serve hot with heated marinara sauce.
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
In a bowl, mix the ground chicken, Parmesan cheese, bread crumbs, sun-dried tomatoes, parsley, fennel seeds, pepper, and 3/4 teaspoon salt. Form into 8 links. Heat 1 tablespoon olive oil in a skillet, and cook the sausage links 10 minutes, or until the chicken is no longer pink and juices run clear. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat, and saute the onion and garlic about 5 minutes, until tender. Stir in the green bell pepper and red bell pepper. Cook and stir about 5 minutes, until tender. Sprinkle with vinegar and season with remaining 1/2 teaspoon salt. Place sausages on the bottom of the loaf of bread, cover with the vegetables, and layer with provolone cheese. Form a long sandwich by replacing the top of the loaf, and cut into slices to serve.
Blend almond milk, banana, strawberries, ice cubes, protein powder, vanilla extract, honey, ground flax seeds, ground chia seeds, and cinnamon in a blender until smooth.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Combine kale, cranberry juice, blueberries, beet, flax seeds, chia seeds, milk thistle seed powder, and green tea powder in a high speed blender (such as NutriBullet(R)). Add water to reach the blender's fill line. Blend until smooth.
Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Mix pasta with bean mixture and salt as desired.
Cook bacon in skillet then crumble on paper towel. Heat oven to 425 degrees F. Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray. Bake for 10 minutes, tossing half way through. Layer roasted corn in the bottom of the mason jar. Top corn layer with halved cherry tomatoes. Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens. Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips. Pair with your favorite dressing or salsa.
Preheat oven to 325 degrees F (165 degrees C). Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Mix 1/4 cup plus 2 tablespoons powdered chocolate drink mix, flour, and salt together in a microwave-safe mug. Add water and olive oil; stir thoroughly until mixture is smooth. Microwave mixture until center is fudgy and top looks dry, about 1 minute 55 seconds. Let cool for 2 minutes before serving.
Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes. Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.
Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld. Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup. Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain. Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks. Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes. Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cream butter and sugars together until fluffy. Add eggs and blend well. Stir in salt, baking soda and flour. Blend until the flour is incorporated. Stir in the chocolate chips. Use a melon baler sized ice cream scoop to scoop out chunks of dough. Place onto greased or parchment lined cookie sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Cool cookies on a rack and place on a serving platter. Enjoy!
Mix cake batter as directed on box. Stir in nuts. Bake cake as directed on box in a bundt pan. Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.
Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker. Cover, and cook 7 to 8 hours on Low.
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Spread one of the puff pastries into the bottom of the prepared baking dish, stretching so it reaches the edges. Bake pastry in preheated oven until lightly browned, about 5 minutes. Beat egg yolks in a stainless steel bowl until smooth. Add macapuno strings, softened butter, and vanilla to the egg yolks; stir. Place the stainless steel bowl over a pot of boiling water; cook the macapuno mixture, stirring frequently, until it thickens, about 5 minutes. Pour over the baked puff pasty and spread into an even layer. Stretch the unbaked puff pastry over the top of the macapuno layer. Bake in preheated oven until top layer is golden brown, about 18 minutes. Cool to room temperature.
In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray. In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces. Meanwhile, cook pasta according to directions. Drain. In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika. Bake for 45 minutes.
Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside. Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot. Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well. Preheat oven to 350 degrees F (175 degrees C). Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.