HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange corn tortilla pieces in the bottom of prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas. Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef. Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.
Mix milk, sugar, nutmeg, cardamom, and cloves together in a small bowl. Stir in chia seeds until well combined. Refrigerate, stirring occasionally, until mixture thickens and sets to desired consistency, 3 to 4 hours.
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan. Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients. in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick. Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing. To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
In a medium bowl, whip together cream cheese, sugar, pina colada mix, rum and strawberry daiquiri. Chill in the refrigerator at least 3 hours before serving.
In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir. Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.
Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.
Blend the ice, strawberries, banana, orange juice, and honey in a blender until smooth.
In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper. Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator. Preheat the grill for high heat. Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.
In a small mixing bowl combine flour and baking powder. Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Roll dough into walnut-size balls and roll each ball in confectioners' sugar. Bake cookies for 12 to 15 minutes.
Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese. Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside. In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper. Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
Blend chia seeds in a blender until powdery, 3 to 5 seconds. Add banana, eggs, flour, cocoa powder, cinnamon, vanilla extract, and sea salt; blend, occasionally scraping sides down, until batter is smooth. Heat a skillet over medium heat; add coconut oil. Pour 1/2 of the batter into the hot oil and sprinkle 1/2 of the blueberries onto the batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter and blueberries, using more coconut oil if needed.
Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes. Lay out two slices of bread; place 4 slices of ham on each slice of bread. Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.
Place poppy seeds into a food processor and process until seeds are ground, about 1 minute. Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills). Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer. Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle. Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush the rolls with beaten egg white. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Mix strawberry preserves, soy sauce, apple cider vinegar, sesame oil, garlic powder, onion powder, ginger, and pepper together in a bowl to make marinade. Pour 1/3 cup into a glass measuring cup; reserve. Place salmon fillets in the bowl. Marinate salmon in the refrigerator for 1 hour. Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate. Preheat grill for medium heat and lightly oil the grate. Oil a stainless steel grill basket. Place salmon fillets skin-side up in the basket; cook for 6 minutes. Flip and continue cooking skin-side down, about 6 minutes more. Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.
In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight. Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.
Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.
Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl. Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan. Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese. Bake 10-12 minutes or until mushrooms are tender.
Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add chickpeas and garlic to onion; cook and stir until heated through, about 5 minutes. Mix red pepper flakes, lemon juice, salt, and pepper into chickpea mixture; cook and stir for 3 minutes more. Stir parsley and mint into salad.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. In a double boiler, melt chocolate over low heat with 3 tablespoons of butter. Set aside to cool. In a medium bowl, mix together 2 of the eggs and sugar until thick. Stir in baking powder, salt and 1/2 cup of flour. Blend in cooled chocolate, nuts and vanilla extract. Set aside. In a separate bowl, cream 2 tablespoons of butter with the cream cheese. Gradually stir in 1/4 cup of sugar. Blend in one egg,1 tablespoon of flour, and 1/2 teaspoon vanilla extract. Spread half of the chocolate batter in a pan. Layer on all of the cream cheese batter. Spoon on the remaining chocolate batter in spots. Zigzag through batter with a knife to create a marbling effect. Bake 35 to 40 minutes in the preheated oven. Let cool on wire rack before cutting into squares.
Stir together coconut milk, vanilla extract, sugar, cocoa powder, and cinnamon in a large mug. Add boiling water and stir until the sugar has dissolved.
Pulse chicken breast in a food processor until finely chopped. Transfer to a bowl. Combine celery, onion, and green onions in the food processor; pulse until finely chopped. Add to chicken in the bowl. Stir mayonnaise, tarragon, salt, and black pepper into the chicken mixture in the bowl. Chill chicken salad until flavors combine, at least 2 hours. Top each pretzel cracker with a piece of provolone cheese and a heaping tablespoon of chicken salad. Garnish with a slice of cherry tomato.
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a skillet over medium heat, brown ground beef with onion; drain grease. Pour in spaghetti sauce and simmer 5 minutes. In a 9x13 inch baking dish, spread enough sauce and beef to cover bottom and put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top. Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.
Bring water and Old Bay Seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with coconut oil and line with parchment paper. Combine maple syrup, coconut milk, mayonnaise, coconut sugar, and vanilla extract in a bowl; whisk well until combined. Mix cassava flour, cocoa powder, baking soda, and salt in a separate bowl. Pour maple syrup mixture into flour mixture; whisk until well combined and a smooth batter is formed, about 5 minutes. Pour batter into the prepared dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the baking dish.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners. In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full. Bake at 400 degrees F (205 degrees C) for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms. Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into a 6-inch square and cut into 9 smaller squares. Arrange squares 2-inches apart on a baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside. Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar. Bake in the preheated oven until hot and bubbly, about 45 minutes.
Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes. Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch baking pan. In double boiler over low heat, melt the chocolate and butter together, stirring frequently until smooth. Remove from heat and let cool. In a large mixing bowl, mix together eggs, vanilla, salt and sugar. Beat with an electric mixer for 8 to 10 minutes. Slowly pour in chocolate mixture and flour. Stir in the walnuts. Spread batter evenly in the prepared pan Bake for 17 to 20 minutes in the preheated oven, until the top is crackled. Let cool for 2 hours before cutting into squares.
Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl. Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper. Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass. Serve topped with whipped topping and a drizzle of caramel syrup.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended. Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove to a plate. Wipe out skillet, and heat 2 tablespoons olive oil over medium-high heat. Place garlic, rosemary, and chicken thighs in hot oil. Season with salt and pepper. Cook, turning chicken, until chicken and garlic are well browned. Return mushrooms to skillet, and sprinkle red pepper flakes over chicken. Pour in white wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes. Reduce heat to low; cover, and simmer gently for 1 hour. Sprinkle tomatoes and olives over chicken, return cover, and cook about 5 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil. Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated. Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Saute onion and bell pepper in a medium skillet until soft. Place chicken breasts on top of saute mixture and spray with cooking spray. Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.
Preheat oven to 425 degrees F (220 degrees C). Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell. Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.
Cook couscous according to package directions. Transfer to a large serving bowl to cool. Stir to break up clusters of couscous. When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
In a large pot heat olive oil. Add onions and simmer on medium heat until semi soft; stir in garlic. Be careful not to burn. Add ground beef and cook until all pink is gone; drain. In pot with drained beef, gently stir in tomato paste and tomato sauce. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, bay leaves and salt; bring to a boil. Turn heat down to low and simmer for about 2 hours.
Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze. Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve. Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn. Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.
In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch pans. Mix together the flour, baking soda and salt. Set aside. In a large bowl, whisk together the oil, sugar, eggs and vanilla. Stir in the flour mixture, then fold in the apples and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the frosting: In a saucepan, melt the butter and brown sugar over medium heat. Stir in the evaporated milk. Bring mixture to a boil, then cook for 3 minutes, stirring constantly. Remove from heat. Allow mixture to cool, then fill and frost cake layers. Sprinkle with walnuts, if desired.
Preheat oven to 450 degrees F (230 degrees C). Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Season vegetables with salt and pepper; pour onto a baking sheet. Roast vegetable mixture in preheated oven until the sprouts are tender and the sauce thickened, about 40 minutes. Transfer vegetables and sauce to a large serving bowl; add walnuts, cranberries, and feta cheese and stir to mix.
Whisk together the garlic, sugar, cumin, salt, mustard, cayenne pepper, and vinegar in a bowl. Whisk in the olive oil until incorporated.
Bring water and 1 dash salt to a boil in a saucepan. Stir in shrimp. Cook for 1 minute and turn off the burner. Stir until shrimp are light red and slightly curved. Transfer cooked shrimp to a bowl using a slotted spoon. Reserve the cooking water. Combine 1/2 cup salt, red onion, and the juice of 2 limes in a bowl. Stir and let stand for 30 minutes. Rinse onions and transfer them to a large serving bowl. Add oil. Add shrimp, remaining lime juice, orange juice, ketchup, parsley, cilantro, and dill to the bowl with the onions. Add up to 1/2 cup of the reserved shrimp cooking water, if necessary, to thin the sauce. Refrigerate at least 1 hour or until ready to serve.
Combine brown sugar and butter in a bowl; beat with an electric mixer until smooth. Add flour, milk, vanilla extract, baking soda, and salt; mix on medium speed until combined, about 2 minutes. Stir in pecans and chocolate chips.
Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes. Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat. Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Fill a cocktail shaker with ice; add gin, orange juice, dry vermouth, and sweet vermouth. Shake well; strain into a chilled martini glass. Garnish with a slice of orange.