HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well. Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture. Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet. Bake in preheated oven until browned and cooked through, about 18 minutes. Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs. Return sheet to oven and bake 12 more minutes. Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese. Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.
Spread crackers with cream cheese spread. Top with overlapping rows of carrot slices as shown in photo. Cut small piece off each pimento piece. Add smaller pimento pieces to topped crackers for the fishes' eyes, then add remaining pimento pieces for the mouths.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Place beans in a large bowl with the water, cover, and soak overnight. In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside. In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all. Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender. Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.
Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned. Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water. Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool. In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat. Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Grease two baking sheets. Whisk egg whites in a bowl until frothy; stir in almond extract. Combine coconut, sugar, flour, and salt in a large bowl. Lightly stir egg white mixture into coconut mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheet. Bake cookies in the preheated oven until edges start to brown, about 20 minutes. Transfer cookies to wire racks to cool.
Preheat oven to 375 degrees F (190 degrees C). Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet. Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon. Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes. Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes. Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes. Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven. Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl. Beat the butter and 1 1/2 cups of 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 in the flour mixture alternately with the sour cream, mixing until just incorporated. Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long. In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes. Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl combine the sugar, flour, cornstarch and cocoa. Add water and melted butter whisk until combined. Add the eggs one at a time, beating well after each one. Add the milk and beat until well blended. Stir in the coconut, pecans and vanilla. Pour batter into the pie shell. Bake at 375 degrees F (190 degrees C) for 45 minutes or until firm.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift the flour, baking powder, ginger and salt into a large bowl. Beat the eggs, egg yolks and oil together. Pour the egg mixture into the flour and stir until combined. Turn dough out onto to a lightly floured surface and knead for a few turns. Divide dough into 8 equal-size pieces. Roll each piece into rope about 1/2 to 3/4 inch in diameter. Cut ropes into 1/2 inch long pieces. Place on baking sheets and bake at 350 degrees F(175 degrees C) for about 10 minutes. The bottoms should be lightly browned. Remove from oven and let cool. In a large heavy bottomed saucepan, combine the honey, sugar and ginger. Cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to a boil. Watch closely because it can boil over and make a big mess. Reduce heat to low and cook until the syrup reaches hard ball stage, 260 degrees F (127 degrees C). Stir in the cooked tayglach and optional chopped nuts and simmer over low heat, stirring occasionally for 10 minutes. Spoon mixture onto a parchment lined jelly-roll pan. Spread tayglach into one layer evenly over the surface. Let cool. Once cool, turn tayglach over onto a large surface and peel off parchment paper. Cut into 1 inch squares and place into little paper cups or candy foils. Store in an airtight container at room temperature.
Preheat the oven to 400 degrees F (200 degrees C). Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside. Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms. Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Preheat oven to 350 degrees F and butter a 9-inch oven-safe skillet or baking dish. Puree all ingredients except blueberries and powdered sugar in a blender until smooth. Pour into skillet and top with blueberries. Bake for 40 minutes or until center is set and top is lightly browned. Serve warm, dusted with powdered sugar.
Blend mango, bananas, coconut milk, water, ice, sugar, coconut extract, and lime zest in a blender until smooth.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil. Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet. Baked until browned and cooked through, about 15 minutes. Bring the Ragu(R) Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes. Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch pie pan. Spread shredded cheese across bottom of pie pan. Cover cheese with meat and vegetables. In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Blend until combined, then pour mixture over meat and vegetable layer. Sprinkle with paprika. Bake in preheated oven for 40 minutes. Cool 10 minutes before serving.
Heat olive oil in a saucepan over medium heat. Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer. Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes. Season the potato mixture with salt and black pepper. Stir flour into the mixture to make a roux. Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes. Pour reserved oyster liquid into the potato mixture. Increase heat to medium-high. Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes. Season again with salt and black pepper as needed. Reduce heat to medium-low. Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes. Turn off the heat and continue to stir until you are sure soup will not boil after covered. Cover and let stand 10 minutes for the flavors to blend.
Mix Maille(R) Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended. Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.
Grate the zest of 2 limes; squeeze juice from 1 lime. Reserve separately. Combine 2 cups water, Knorr(R) Rice SidesTM- Chicken Broccoli Rice, diced chicken, roasted garlic, black pepper, and lime zest in a pot. Bring to a boil over high heat; stir. Reduce heat and cover. Simmer over low heat until most of the water has been absorbed, about 10 minutes. Top with avocado slices, fresh parsley, and fresh lime juice to taste.
Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes. Sift together flour and salt; mix in potato flakes. In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle. Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk. Preheat oven to 425 degrees F. Turn out on a lightly floured board and roll 1/2 thick. Cut into 2 inch rounds with a floured biscuit cutter or cut into squares and roll up crescent style. Place on greased baking sheets and let rise in a warm place for 45 minutes. Bake for 25 minutes. Serve warm.
Whisk cassava flour, cocoa powder, baking powder, and salt together in a bowl. Combine butter and coconut sugar in a large bowl; beat with an electric mixer until fluffy. Add coconut milk, maple syrup, egg, vanilla extract, and 1/2 teaspoon peppermint extract to the butter mixture; beat until well combined. Add flour mixture to the butter mixture; stir until batter is evenly mixed. Heat donut maker according to manufacturer's instructions. Pipe batter into donut forms using a pastry bag or a clean resealable plastic bag with one corner cut off. Bake according to manufacturer's instructions, about 4 minutes. Transfer donuts to a rack; cool completely, about 15 minutes. Melt chocolate chips, coconut oil, and 1/4 teaspoon peppermint extract in a double boiler, stirring until glaze is smooth. Spoon into a shallow bowl. Dip top of each cooled donut into glaze and then into crushed candy canes; return to cooling rack. Repeat with remaining donuts.
Preheat oven to 400 degrees F (200 degrees C). Place the beer and ketchup in a slow cooker on high setting and allow to simmer.. Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes. Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.
Toss grapes, cucumber, quinoa, mint, spinach, and almonds together in a large bowl; sprinkle salt over the top. Whisk grapeseed oil and lime juice together in a small bowl; pour over quinoa mixture and toss to coat. Refrigerate until flavors combine, at least 3 hours.
Whisk together the ginger, garlic, soy sauce, fish sauce, miso paste, and sesame oil in a bowl. Heat the oil in a skillet over medium heat. Add the kangaroo fillet; cook to medium doneness, 3 to 5 minutes per side. Move to a cutting board to rest. While the meat is resting, return the skillet to medium heat and add the snow peas, broccoli, bok choy, bell pepper, bean sprouts and zucchini; cook and stir until the vegetables are softened. Pour the sauce into the pan and allow to simmer 5 minutes. While the vegetables simmer, thinly slice the kangaroo. Stir into the vegetables; serve hot.
Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish. Bake for 45 minutes.
Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack. Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.
Grease an 8x8 inch dish. In a heavy saucepan over medium-high heat combine sugar and evaporated milk; boil 5 minutes. Stir in dates and cook 4 minutes more, stirring constantly. Remove from heat and stir in marshmallow creme, pecans and vanilla extract. Beat until cool. Pour into prepared pan. Cool and cut into squares.
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes. Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line two cookie sheets with parchment paper. Cream the butter in a mixing bowl until light colored and fluffy. Beat in the egg and vanilla until smooth. Add food coloring, if desired. Gradually mix in the confectioners' sugar, flour, and salt to make a smooth dough. Place dough into cookie press cylinder fitted with 1 inch sawtooth ribbon disk. Press dough into long strips on prepared cookie sheets. Use a paring knife dipped into flour to score the strips every two inches. Bake in preheated oven until edges are slightly golden, about 6 minutes. Remove from oven, cool slightly, and cut along score lines while they are still warm. Transfer to wire racks to cool completely. Line a baking sheet with parchment paper. Melt white chocolate chips in the top of a double boiler placed over medium heat, or in the microwave. Add food coloring, if desired. Spread white chocolate icing on the bottom of one cookie and place the bottom of a second cookie into the icing to form a sandwich. Place cookie sandwich onto prepared baking sheet. Repeat to assemble remaining cookies, and refrigerate on the baking sheet 10 minutes to set icing. Remove and dip ends of cookies into white chocolate, then into candy sprinkles. Place cookies on wax paper until white chocolate is set.
Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Add the diced tomatoes and green chiles, corn, and black beans, all with their liquid, to the slow cooker. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture. Cook on Low until the vegetables are completely tender, about 5 hours.
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Cook macaroni according to package directions; drain. Mix panko, parsley, and olive oil together in a bowl. Meanwhile, in another saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Add cheese; cook and stir until melted. Stir in macaroni and sausage. Spread panko mixture on top and bake at 350 degrees F for 25 minutes. Enjoy.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper. Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes. Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.
In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.