HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Cook and stir beef, garlic, and onion in a skillet over medium heat until meat is evenly browned and onion is softened, about 5 minutes. Remove and discard the tops, seeds, and membranes of the green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off the peppers if necessary so that they stand upright. Mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender, about 1 hour. Sprinkle the peppers with grated Parmesan cheese after baking.
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Bake in the preheated oven until potatoes are tender, about 25 minutes.
Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside. Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds. Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.
In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.
Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool. Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water. Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft. Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes. Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain. Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan. Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined. Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours. Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth. Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.
Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides. Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.
Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 2 minutes. Remove from heat; stir in soy sauce, cilantro, and chile paste. Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.
Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.
Preheat oven to 350 degrees F (175 degrees C). Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes. Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan. Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more. Let stand before serving, about 5 minutes.
Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom. Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes. Add the freshly chopped herbs and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.
Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes. Mix walnuts, brown sugar, and cinnamon in a bowl. Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed. Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.
Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Place the tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix in dill and cranberries, and season with salt. Enjoy on crackers or the bread of your choice!
Place potatoes and parsnips in a bowl of cold water. Preheat oven to 375 degrees F (190 degrees C). Place garlic and melted butter into a 2-quart baking dish; brush garlic and butter all over the inside of the dish. Slice potatoes very thin using a mandoline slicer. Layer 1/3 potato slices into the bottom of the prepared baking dish. Season with salt and black pepper. Sprinkle a few thyme leaves onto potato slices and a light dusting of Parmigiano-Reggiano cheese. Spoon about 3 tablespoons creme fraiche over cheese. Thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the creme fraiche and season with salt and black pepper. Repeat potato and parsnip layering process: 1/3 potato slices, salt and black pepper, thyme, Parmigiano-Reggiano cheese, creme fraiche, and remaining 1/2 parsnip slices. Dust with salt. Arrange last 1/3 potato slices on top and season with salt. Pour chicken broth over potato-parsnip layers about 3 tablespoons at a time. Shake dish gently to eliminate air bubbles. Gently spread remaining 2 tablespoons creme fraiche over the potatoes. Sprinkle cayenne and remaining Parmigiano-Reggiano cheese over the top. Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.
Preheat oven to 425 degrees F(220 degrees C). Place apple chunks in a large bowl. Combine 1/2 cup sugar, 2 tablespoons flour, and nutmeg. Sprinkle over apples and toss to coat well. Spoon into pastry shell. Drizzle with lemon juice. For the topping: Combine 1/2 cup sugar, and 1/2 cup flour. Cut in butter. Sprinkle over apples to cover top. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet. Bake for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Cool for 10 minutes before serving hot.
In a large bowl, stir together the peppers, lemon juice, lime juice, garlic, horseradish, dill weed and olive oil. Transfer to a sealed container and refrigerate for 2 hours before serving.
Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
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. Preheat oven to 350 degrees F (175 degrees C). In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.
Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes. Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes. Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes. Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets. Cream together the butter and sugar. Add eggs, molasses and vanilla. In a separate bowl, combine the flour, cinnamon, and baking soda. Gradually add to the cream mixture. Stir in oatmeal, raisins, nuts and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 minutes or until light brown.
Combine water, rice, coconut milk, kidney beans, thyme, and salt in a large pot. Stick cloves into onion and add to the pot. Bring to a boil; simmer, covered, until most of the liquid is absorbed, about 20 minutes. Uncover and cook until remaining liquid is reduced, about 5 minutes more.
Mix soy sauce, butter, brown sugar, salt, garlic powder, and black pepper together in a large bowl. Wrap 1 piece of bacon around 3 or 4 green beans. Use a toothpick to secure in place, if necessary, and place in a baking dish. Continue with remaining bacon and green beans. Pour brown sugar sauce on top, cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Uncover baking dish; turn and dip the wrapped green beans so they are covered in the sauce. Bake in the preheated oven until bacon is fully cooked, 45 minutes to 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine oat bran, figs, walnuts, cashews, almond flour, coconut flour, cinnamon, and allspice in a bowl, making sure that figs do not clump together. Beat eggs in a separate bowl until thoroughly blended. Mix in coconut oil and vanilla extract. Pour egg mixture over oat bran mixture; mix until dough comes together. Measure dough into 1 1/2-inch balls with an ice cream scoop and flatten with a spoon to about 1/4-inch diameter. Bake in the preheated oven until edges are golden brown, about 15 minutes.
Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half. Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months. Preheat oven to 375 degrees F (190 degrees C). Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack. CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Turn on broiler, and adjust rack so it is as close to heat source as possible. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly . In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
In a saucepan over medium heat, combine the confectioners' sugar, butter and heavy cream. Cook, stirring constantly, until smooth. Do not allow the mixture to boil. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth. Allow the mixture to cool slightly before using. May be kept in a covered container for a few days at room temperature, or refrigerated for up to 1 week.
In a large skillet, saute onion in oil until golden. Sprinkle turmeric in pan, and mix well. Put chicken on top, and brown on all sides. Add about 2 cups water, chickpeas, lemon juice, garlic, and salt and pepper. Bring to a boil. Simmer gently for about 1 hour, or until the chicken is tender and the liquid is reduced. Taste to adjust seasonings.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan or 9-inch tube pan. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepared pan and spread it smooth. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan. In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan. Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.
In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice. Blend until smooth.
Stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. Add the drained tuna and mix well. Add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. Chill before serving.
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl. Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them. Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough. Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds. Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.