HumbleIntelligence/food-ner-1-Million huggingface dataset:
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 and set aside. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day. Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely. Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.
Preheat oven to 450 degrees. In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten. Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes. In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted. In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Coat tenderloins with oil and rub with salt and pepper. Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C) when ready to cook. Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.
Line bottom of 8 inch square pan with graham wafers. Beat 1/2 cup butter or margarine, 1/2 cup icing sugar and 1 egg yolk until fluffy. Mix together maraschino cherries, walnuts, banana, lemon juice and coconut. Spread over wafers. Cover with another layer of graham wafers and press down. Cream together 2 tablespoons. butter, 1 cup confectioners' sugar, 1/4 cup almond extract and enough maraschino cherry juice to make spreading easy. Spread over wafers and chill 24 hours. Slice and serve.
Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil. Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt. Bake 23 to 26 minutes or until fork tender. Top with croutons.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes. Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes. Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.
In a large bowl, stir together the confectioners' sugar, coffee creamer, cocoa, orange zest, cinnamon and anise seed. Store in an airtight container, or separate into smaller jars for gift giving. To prepare, mix 1/4 cup of the cocoa mix with 1 1/2 cups of hot milk or boiling water.
Preheat the oven to 375 degrees F (190 degrees C). Line a pie plate with crust. Bake in the preheated oven until crust is set, about 10 minutes. Set aside. Melt butter in a saucepan over medium heat. Add leek and onions; cook and stir until soft and golden, about 5 minutes. Add garlic; heat until fragrant, about 1 minute. Transfer mixture to a bowl. Place ground chicken in the same saucepan. Cook, breaking up the meat with a wooden spoon, until chicken starts to brown but is still slightly pink, about 5 minutes. Remove from heat. Whisk oat milk, eggs, flour, and yogurt together in a large bowl. Spread leek mixture onto the bottom of the crust. Add chicken. Sprinkle mushrooms on top, followed by Gouda cheese. Pour egg mixture over the pie. Bake in the preheated oven until golden on top, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish. Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.
Lightly grease 18 muffin cups. Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl. Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture. Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Arrange 4 large pieces of aluminum foil on a work surface. Place 1 mahi mahi fillet onto each aluminum foil piece. Pour Italian dressing over each fillet. Sprinkle each fillet with lemon-pepper seasoning and garlic powder; flip fillets and season other side with lemon-pepper seasoning and garlic powder. Place 1 onion ring atop each fillet and squeeze lemon quarter over each fillet. Fold aluminum foil over each fillet, crimping all the corners to completely seal. Place packets in a glass baking dish in the refrigerator to marinate, about 2 hours. Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Carefully open packets and remove onion before serving.
Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop. Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.
Stir together carrots, orange juice, sugar, oil, zest, and ginger in a large skillet or 5-quart pot; bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until carrots are tender and glazed, about 15 minutes. Stir in prunes and simmer until tender, 5 to 10 minutes. Stir in salt and pepper.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board. Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain. Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper. Mix pasta into spinach-chicken mixture; toss well.
Preheat the oven to 400 degrees F (200 degrees C). Unfold puff pastry sheets, and place flat onto baking sheets. Bake for 10 to 15 minutes, or until lightly browned and puffed. Set aside. Combine the sugar, custard powder and cornstarch in a large saucepan. Mix in just enough milk to form a paste, then gradually mix in the rest. This will prevent lumps from forming. Add the butter. Cook over medium heat, stirring frequently until thick. You may need to use a whisk to ensure a smooth consistency. When the mixture comes to a simmer, cook stirring constantly for 2 minutes. Remove from the heat, and stir in the egg yolks and vanilla. Line a 9 inch baking dish with aluminum foil. Place one of the baked pastry sheets in the bottom of the dish. Spread the custard filling in an even layer over the pastry, and top with the other sheet. Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing. Spread over the top of the pastry. Refrigerate until the custard layer is firm. Remove from the pan and slice.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Sift the flour, baking powder, baking soda and salt together into a bowl. Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats and flaked coconut. Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.
Heat oil in a large skillet over medium heat and saute onions until transparent. Stir in wheat bran and oat bran. Meanwhile, dissolve bouillon in hot water. Stir cheese, marjoram and sage into onion mixture. When cheese is melted, gradually stir in enough bouillon water to create a moist batter. Remove from heat and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Form mixture into patties and place on a baking sheet. Bake in preheated oven for 15 minutes. Prepare gravy according to package directions and add horseradish.
Generously grease a large slab or baking sheet. In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Combine pumpkin and pumpkin pie spice, and mix well. Set aside. Mix cake as directed on package. Fold in pumpkin mixture. Pour into an ungreased tube pan. Bake at 350 degrees F (175 degrees C) until lightly browned, using the box directions as a guide to cooking time.
Preheat oven to 450 degrees F (230 degrees C). Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly. Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside. Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil. Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork. Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.
Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander. In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar. In a small skillet, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.
Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside. Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture. Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in green onions, ginger, and garlic, and cook 5 minutes, until tender. Stir in sugar and soy sauce until sugar is dissolved. Remove from heat, and mix in sesame oil. Place chicken pieces in a shallow bowl. Pour marinade over chicken. Cover bowl and marinate chicken 8 hours in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Drain marinade into a pot and bring to a boil; set aside. Arrange chicken on a baking sheet and bake 45 minutes in the preheated oven, or until juices run clear when chicken is pierced with a knife. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the cooked pasta with the boiled marinade. Top with chicken pieces to serve.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet. Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low. Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker. Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides, about 5 minutes. Add onion and cook, stirring constantly, until soft, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots, celery, and tomatoes; stir well. Add 1 1/2 cups chicken broth, thyme, bay leaf, salt, and pepper. Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Mix 1/3 cup broth with cornstarch to make the slurry. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly, 3 to 5 minutes.
In a mixing bowl, blend together cream cheese and mayonnaise until smooth. Add pineapple, cherries, marshmallows and pecans. Mix together and fold in whipped cream. Place in a 9x9 inch pan, cover and freeze overnight. Remove from freezer 10 minutes before serving, place on bed of shredded lettuce.
Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups. Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
Blend strawberries, ice cubes, orange, carrot, banana, grapes, peach slices, pineapple chunks, broccoli florets, spinach, and milk together in a high-powered blender (such as Vitamix(R)) until desired consistency is reached, adding more milk if needed.
Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Mash yolks and set aside. In a large bowl, stir together the flour, sugar, yolks, orange zest, and salt. Using your fingertips, quickly press the butter into the flour mixture until it holds together. Shape the dough into a disc and place it between two large pieces of waxed paper. Set it aside at room temperature for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Using a rolling pin, roll the dough out between the waxed paper to a 1/4-inch thickness. Cut out the cookies using a star-shape cookie cutter, a fluted or plain 2 1/2-inch round cutter, or a juice glass. Carefully transfer the cookies to a baking sheet, leaving about 1 inch between the cookies. (If the dough is too soft and it is difficult to transfer the cookies, slide the waxed paper with the cutout cookies onto a baking sheet and freeze or refrigerate for 5 to 10 minutes.) Gather together any scraps of dough and repeat the process. Bake for 8 minutes or until the cookies are lightly browned on the edges. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, lift the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well.
Combine dry ingredients. Cream sugar, shortening, egg and vanilla. Mix dry ingredients into creamed mixture and blend in nuts. Roll into balls, place on cookie sheet and flatten with a fork. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.