HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cherry gelatin mix into a heatproof bowl, stir in 1 packet of unflavored gelatin, and mix with 2 cups of boiling water, stirring until the gelatin has dissolved and the mixture is clear, about 2 minutes. Pour into the bottom of a 9x13 rectangular glass baking dish. Place in refrigerator until completely cold and set, about 1 hour. Sprinkle 4 packets of unflavored gelatin onto 1 cup of boiling water in a heatproof bowl, allow to stand for about 3 minutes, and stir until dissolved; mix in the sweetened condensed milk. Allow to cool but not thicken, about 10 minutes; gently pour into a layer on top of the cherry layer. Return to refrigerator and allow to chill completely, about 1 more hour. Place blue raspberry gelatin mix and 1 packet of unflavored gelatin into a heatproof bowl, and mix with 2 cups of boiling water, stirring until the blue gelatin is clear, about 2 minutes. Allow to stand and cool but not thicken, about 10 minutes; gently pour onto the white layer. Chill in refrigerator until the dessert is firm and cold, about 1 hour. To serve, cut into squares.
Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
Preheat oven to 275F. Grease baking sheet. Finely grind nuts in food processor. Add honey, egg white, cocoa, spices and salt. Blend to paste. Add flour and mix using on/off turns until just incorporated. (NOTE: Dough will be sticky.) Place dough on work surface heavily dusted with sifted confectioners' sugar. Sift more powdered sugar over dough. Gently roll dough out to thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart. Bake cookies at 275 F (135 degrees C) until firm and tops appear dry, about 25-30 minutes. Cool cookies completely on racks. To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg white. Mix in enough liqueur to make thick but pourable icing. Set racks on waxes paper; arrange cooled cookies on racks with edges touching. Drizzle icing over cookies in irregular lines. Separate cookies. Let stand until icing is dry. Store in airtight container.
Preheat oven to 400 degrees F (200 degrees C). Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside. In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust. Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes. Allow the pie to sit for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, cloves, and salt in a bowl. Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla extract with last egg. Mix in flour mixture until just incorporated. Fold in rolled oats and raisins; mixing just enough to evenly combine. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until light and golden, 10 to 12 minutes. Let cool for 2 minutes before cooling completely on a wire rack. Store in airtight container.
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Mix coconut milk, coconut cream, sugar, vanilla extract, and salt in a saucepan over medium heat. Stir until sugar is completely dissolved, about 5 minutes. Increase heat to medium-high and boil until coconut sauce is reduced by half, stirring occasionally, about 20 minutes. Cool completely before using.
Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss. Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.
Preheat an oven to 375 degrees F (190 degrees C). Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf. Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven. Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool. Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently. Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.
Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.
Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
Preheat oven to 400 degrees F (200 degrees C). Spread sauerkraut into bottom of a 9-inch square glass baking dish. Stir reserved liquid from sauerkraut, brown mustard, brown sugar, celery seed, and black pepper together in a bowl; drizzle over sauerkraut. Arrange sausage slices in a layer over the sauerkraut and sauce. Loosely pile frozen french fries atop the sausage. Bake in preheated oven until the french fries are lightly browned, 20 to 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain. Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through. Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens. Gently mix salt and cooked macaroni into the sauce and stir to combine. Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste. Bake in the preheated oven until casserole is bubbling, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place into a bowl. Meanwhile, combine olive oil, balsamic creme, garlic, salt, and black pepper in a bowl. Combine cooked spaghetti, tomatoes, mozzarella cheese, sun-dried tomatoes, and olives in a bowl. Pour olive oil dressing on top and mix well. Cover and refrigerate 2 to 3 hours. Mix in arugula right before serving and season with more olive oil, balsamic creme, salt, and pepper. Sprinkle with shaved Parmesan cheese.
In a large punch bowl, pour in the lemon-lime soda. Slide in the sherbet. Add crushed ice.
Place chicken broth, rotini, water, heavy cream, mild Cheddar cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, cream cheese, butter, Parmesan cheese, yellow mustard, salt, and black pepper in a pressure cooker. Seal and bring to high pressure according to manufacturer's instructions. Once full pressure is reached, cook for 7 minutes. Release pressure using quick-release method according to manufacturer's instructions.
Preheat oven to 325 degrees F (165 degrees C). Pour the butter into a 9x13 inch baking dish, then sprinkle the graham cracker crumbs on top, pressing down to form a crust. Sprinkle evenly with the chocolate chips, butterscotch chips, and shredded coconut. Drizzle the milk overtop, then sprinkle with the chopped walnuts. Bake in the preheated oven until the condensed milk has thickened and turned brown, and the walnuts have browned, 30 to 45 minutes. Cool to room temperature on a wire rack and cut into squares to serve.
Combine water, cooked rice, and vanilla extract in a blender; blend until very smooth, about 3 minutes. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add onion and bell pepper and saute for 5 minutes. Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 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.
Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down. Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish. In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir! Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray. Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well. Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet. Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet. Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Press 1 package crescent rolls into the prepared baking dish, pushing seams together. Layer ham, pepperoni, salami, Swiss cheese, and provolone cheese atop crescent rolls. Pour beaten eggs over meat and cheese layers, reserving about 1 tablespoon egg. Layer the second package of crescent rolls atop meat and cheese filling; brush with reserved egg. Bake in the preheated oven until cheese is melted and crescent rolls are browned, about 30 minutes. Cut into squares and serve.
Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute. Melt butter in a large skillet over medium heat. Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.
Combine egg yolk, 1 teaspoon sunflower oil, and Dijon mustard in a bowl; whisk until smooth. Pour in remaining oil gradually, continuing to whisk, until sauce is smooth. Season with salt and pepper. Arrange avocado slices in the center of a serving platter. Scatter prawns around the avocados. Pour sauce over avocado.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Place the pear halves on a plate cut side up. Place a spoonful of mayonnaise into the pit of each one. Sprinkle Cheddar cheese over the top of the mayonnaise. Top each one with a whole cherry.
Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes. Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese. Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve. Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.
Pour French onion soup, cream of mushroom soup with roasted garlic, and water into a large electric roasting pan. Whisk thoroughly to remove lumps; stir in onion powder. Place beef chuck roast in soup mixture; spoon soup over beef to moisten. Cover the roasting pan, set temperature to 300 degrees F (150 degrees C), and cook beef until very tender, 6 to 8 hours.
Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes. Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.
Cut a 4- to 6-inch-diameter circle, about 6 inches deep, in the middle of the watermelon using a paring knife, making a plug you can pull out. Slowly pour spiced rum into the watermelon; wait until it is absorbed. Repeat several times until spiced rum is used up; this can take several hours. Replace the plug in the watermelon and wrap entire watermelon in plastic wrap or aluminum foil; refrigerate for 2 to 3 days. Remove plastic wrap and slice watermelon.
Preheat oven to 350 degrees F (175 degrees C). Beat milk, eggs, and 1 1/2 tablespoons oil together in a bowl. Add flour and salt. Heat the remaining oil in a skillet over medium heat. Pour in about 1/4 cup batter. Cook until brown, about 3 minutes; turn and continue cooking until other side is brown, about 2 minutes more. Remove crepe and cool. Repeat with the remaining batter. Stir pepper Jack cheese, chicken, sour cream, green onions, jalapeno, garlic, chili powder, and cumin together in a bowl. Spoon 1/2 cup of the mixture onto the center of each crepe. Roll and place, seam-side down, in a single layer in a shallow 9x13-inch baking pan. Sprinkle remaining pepper Jack cheese on top. Bake in the preheated oven until bubbly and golden brown, 20 to 30 minutes.
Transfer peanut butter to a microwave-safe bowl; heat in microwave until softened, 15 to 20 seconds. Spoon peanut butter into a piping bag and gently fill each corn snack with peanut butter. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip the filled corn snacks into the melted white chocolate until evenly coated; transfer to a sheet of waxed paper to cool.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled. Cook asparagus in a skillet with a small amount of water over medium heat until crisp and tender, about 6 to 8 minutes; drain and sprinkle with lemon juice. Flatten bread slices with a rolling pin. Stir cream cheese, crumbled bacon, and chives together in a small bowl until evenly mixed. Spread 1 tablespoon of the cream cheese mixture onto each slice of bread and top with an asparagus spear. Roll the bread tightly around the asparagus; arrange onto prepared baking sheet with seam side down. Brush the tops of the rolls with melted butter and sprinkle with Parmesan cheese. Bake in preheated oven until lightly browned, 10 to 12 minutes.