HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour. Preheat oven to 500 degrees F (260 degrees C). Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings. Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well. Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.
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. Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes. Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or foil; set aside. In a small bowl, stir together granulated sugar and cinnamon; set aside. In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, vanilla, and salt; beat until fluffy. Beat in flour until combined. Shape dough into a ball. Divide dough into 8 portions. Wrap each portion with plastic wrap and chill for 1 to 2 hours or until easy to handle. Roll each dough portion into a 12-inch-long rope. Cut ropes into 4-inch-long pieces. Arrange the pieces 1 inch apart on the prepared baking sheets. Brush each of dough with melted butter, and sprinkle them with some of the sugar-cinnamon mixture. Using a wooden skewer, on the dough pieces make lengthwise indentations about 1/4 inch apart. Bake for 8 to 9 minutes or until just golden. Remove and cool on wire racks. Place 1 1/3 cups of the baking chips in a double boiler over gently simmering (not boiling) water. Stir constantly until melted. Coarsely chop remaining baking chips. Dip one end of each cookie into the melted mixture. Place each cookie on a piece of parchment paper or foil. Sprinkle with a few of the remaining chopped baking chips. Let stand until set.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg. Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling. Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Place cream cheese in medium microwave-safe bowl; cover. Microwave on HIGH 30 seconds to soften. Add pudding; whisk until smooth. Add Reddi-wip and sugar; whisk together until blended. Serve dip with fruit.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it! Enjoy!
Preheat the oven to 325 degrees F (165 degrees C). Set the ham with the flat side down in a large roasting pan. In a small bowl, stir together the brown sugar, cornstarch, mustard, cinnamon and Scotch. Brush some of the mixture onto the ham, reserve the rest for basting. Bake in the preheated oven, basting every 20 minutes, for 2 hours. Remove from the oven and cover loosely with aluminum foil. Let stand for 15 minutes before removing the foil and serving. This ham is delicious served warm, at room temperature or even cold.
Heat oil in deep-fryer to 325 degrees F (165 degrees C). Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl. Mix in beer until no dry lumps remain. Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer. Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes. Cook the fish in several batches to avoid over loading the deep fryer.
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. In a large bowl, toss together cooked pasta, celery and green onions. Mix in French dressing, thousand island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerator at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet. Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.
Place 1 cup buttermilk, strawberries, and sugar into a blender. Cover, and puree until smooth. Pour in the remaining 3 cups buttermilk and blend until combined. Pour into ice pop molds and freeze or if using an ice cream maker, freeze according to manufacturer's directions.
Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups. Combine cupcake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fold in 1/3 cup star decors. Fill muffin cups about 2/3 full. Bake at 350 degrees F 18 to 23 minutes or until toothpick inserted into centre comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Tint vanilla frosting with green food colouring. Frost one cupcake. Sprinkle 1/2 teaspoon chocolate cookie crumbs on frosting. Arrange 4 candy-coated chocolate pieces to form caterpillar body. Place jelly bean at one end to form head. Attach remaining star and nonpareil decors with dots of frosting to form eyes. Repeat with remaining cupcakes.
Place all ingredients (except cranberries) in the pan of the bread machine in the order recommended by the manufacturer. Select Sweet Bread cycle; press Start. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.
Whisk egg with 1 tablespoon milk in a small bowl. Set aside. Bring 1 cup milk, vanilla extract, cinnamon, salt, and nutmeg to a boil in a saucepan over medium-low heat, stirring often. Mix in oats and cook until thickened, about 5 minutes. Pour beaten egg mixture slowly into the oats, stirring constantly. Continue cooking until egg is fully cooked and oatmeal is very thick and creamy, about 5 minutes. Add additional milk if oatmeal gets too thick. Pour oatmeal into a heat-proof bowl; mix in maple syrup and peanut butter. Top with banana slices and crumbled bacon.
Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat. Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl. Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). Coat pan with vegetable oil spray. In a medium bowl, cream together sugar, brown sugar, vegetable oil, egg whites, and vanilla with an electric mixer. Sift together the flour, baking powder, and salt; stir into the creamed mixture. With a wooden spoon, stir in the quick cooking oats and chocolate chips. Drop dough by level tablespoonfuls onto the prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Remove from baking sheets to cool on wire racks.
Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes. While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside. Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish. Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish. Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs. Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole. Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed. Store in an airtight container, preferably glass.
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan. Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl. Mix soy milk and vinegar together in a small bowl. Let stand until curdled. Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes. Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency. Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well. In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended. Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.
Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray. Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream. Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil. Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes. Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired. Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet. Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.
Preheat oven to 425 degrees F (220 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover the saucepan, and steam cauliflower until tender, 2 to 6 minutes. Melt butter in a saucepan over medium heat. Cook onion in butter, stirring regularly, until caramelized, 15 to 20 minutes. Remove saucepan from heat. Stir Cheddar cheese, tofu, cream cheese, garlic powder, white pepper, mustard powder, and sea salt with the onion; add steamed cauliflower and ham and stir. Transfer the mixture into a casserole dish. Sprinkle Parmesan cheese over the top of the dish. Bake in preheated oven until heated through, about 10 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 thoroughly. Preheat the oven to 350 degrees F (175 degrees C). Thoroughly butter a 9x13-inch baking pan. Layer 1/2 the cooked spaghetti into the bottom of the prepared pan. Sprinkle 1/2 the cracker crumbs, 1/2 the Parmesan cheese, 1/2 the parsley, 1/2 the minced onion, and 1/2 the garlic salt on top. Pour in 1/2 of the melted butter. Repeat with remaining spaghetti, cracker crumbs, Parmesan cheese, parsley, minced onion, garlic salt, and butter. Mix milk and eggs together in a bowl. Pour over the spaghetti mixture. Bake in the preheated oven until set, about 30 minutes. Cut pie in squares.
In a large mixing bowl, cream butter or margarine with 1/2 cup sugar. In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture. Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.) Bake at 375 degrees F (190 degrees C) for 45 minutes.
Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight. Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C) Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside. Prepare the vanilla pudding mix according to the package directions. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish. Spoon rhubarb mixture over the top of the vanilla pudding. Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding. Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar. Tastes best if served warm.
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. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
Mix the strawberries with the mint in a bowl. Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes. Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.
In a small bowl, mix together the lemon juice and mint. Set aside. Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.
Preheat oven to 325 degrees F (165 degrees C). Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish. Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.
Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper. Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot. Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
Spread almond butter onto 1 side of each bread slice. Arrange apples neatly over almond butter on 1 slice of bread; top with carrots and Cheddar cheese. Place second piece of bread on top to make a sandwich.