HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 1 1/2-quart souffle dish with butter. Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in spinach, onion, and Gouda cheese. Pour into the prepared souffle dish. Turn on a multi-functional pressure cooker (such as Instant Pot(R)). Place water in the pot and add the trivet. Place the prepared dish on the trivet with an aluminum sling, folding ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the fast-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces. Bake in the preheated oven until hot in the center, about 20 minutes.
Place apple, sweetener, and apple pie spice in a saucepan over medium heat; cook and stir until apple is cooked through, 5 to 8 minutes. Add water if needed to keep apples from sticking. Mix quinoa and half-and-half into apple mixture; cook until warmed through, 3 to 5 minutes.
For Sweet Chili Mayo, combine ingredients. Set aside until ready to use. Cook frozen burgers according to package directions, until internal temperature reaches 165 degrees F as measured with a meat thermometer. Place 1 slice of cheese over each burger. Grill until cheese is melted. Remove burgers from grill; keep warm. Grill pineapple slices 1 to 2 minutes per side or until there are grill marks on each side. Remove from grill. Spread Sweet Chili Mayo evenly over cut surfaces of each bun. Layer bottom half of bun with lettuce, cooked burger, onions and pineapple. Cover with top of bun and serve.
Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.
Mix onion powder, chili powder, cumin, paprika, garlic powder, oregano, sugar, and salt together in a small bowl.
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. Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.
Place ingredients into the bread machine in order suggested by the manufacturer. Use the Light Crust or Whole Wheat settings. Start the machine.
Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated. Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended. Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets. Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned. Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs, water, and vegetable oil together in a large bowl until smooth; add brownie mix and stir until the mixture is a smooth batter. Beat mashed banana into batter; fold in walnuts. Pour batter into a 13x9-inch baking dish. Bake in preheated oven until set in the middle, about 23 minutes. Cool brownies at room temperature for 10 to 15 minutes before cutting into bars. Sprinkle confectioners' sugar over the brownies.
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins. Melt the butter in a skillet over medium heat, and saute the onion until tender. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Blend vinegar, orange juice, shallots, lemon juice, honey, parsley, ginger, Dijon mustard, lime juice, soy sauce, thyme, jalapeno pepper, and dill on high in a blender until smooth. Slowly pour grapeseed oil through the small opening in the blender's lid while the blender is running until fully incorporated; season with salt and black pepper.
Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package. Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package. Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes. Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes. Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.
Combine ice cubes, zucchini, banana, and orange juice in a blender. Blend until smooth.
In a slow cooker, combine potatoes, ham, corn, green pepper, and onion. In a small bowl, stir together soup, milk, and flour until smooth. Pour soup mixture over ham and vegetables, and stir gently to coat. Cover, and cook on Low for about 8 hours, or until potatoes are tender.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. Mix well. Open package of crescent rolls. DO NOT divide them into triangles as you usually would! Keep every 2 triangles together, forming 4 squares. Pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. Put a spoonful of the chicken mixture in the center of each square. Fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. Repeat with all 4 squares. Place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.
Mix mango nectar, crushed pineapple, peaches, sugar, and heavy cream together in a large bowl. Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 2 hours.
Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. Do not stir. Drain the squash and onion in a colander set in the sink. Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.
Combine water, red lentils, yellow split peas, salt, garlic, ginger, and red chile peppers in a pressure cooker. Close cooker, bring to high pressure according to manufacturer's instructions, and cook until split peas are tender and dal is thick, 6 to 10 minutes. Remove cooker from heat and release pressure through natural release method according to manufacturer's instructions. Heat ghee in a skillet over medium heat. Add mustard seeds; cook until they pop, 30 seconds to 1 minutes. Add onion; cook and stir until golden, 8 to 10 minutes. Pour onion mixture over dal; stir to combine.
Soak the beans in water overnight, rinse well and drain. In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover. Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.
Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken bouillon granules, water and enough water to cover all. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours. Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheesecloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight. The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to a boil. Reduce heat to low, cover and simmer for one hour, or until vegetables are tender. Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets. Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.
Bring barley and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the barley is tender, but still slightly firm in the center, about 30 minutes. Drain and cool to room temperature in a bowl. Puree the sun-dried tomatoes, garlic, 2 tablespoons olive oil, and balsamic vinegar in a blender until smooth. Pour over the barley. Fold in the cilantro, olives, and remaining olive oil until blended. Cover, and refrigerate until cold. Stir before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top. Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.
Preheat oven to 425 degrees F (220 degrees C). Line a 9 inch pie pan with pastry. Combine berries and lemon juice. Pour into shell. Mix sugar, salt and flour. Sprinkle over berries. Cover with top crust. Seal and flute edges. Cut a few small steam vents in the top. Bake at 425 degrees F (220 degrees C) for 10 minutes, reduce oven temperature to 350 degrees F (175 degrees C) and bake 30 minutes longer.
In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight. Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped. Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves. Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while. Preheat the oven to 325 degrees F (165 degrees C). Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 145 degrees F (63 degrees C).
To Make Filling: Cook over low heat the raisins, sugar, cornstarch, water and lemon juice. Stir until thickened, about 5 minutes. Cool. Mix butter with sugar, add salt, baking soda, and flour, then oats. Press half of the mixture onto a greased pan (13x9x2"). Spread on filling. Pat remaining crumbs on top. Press half of the mixture onto a greased pan (13x9x2 inches). Spread on filling. Pat remaining crumbs on top. Bake at 400 degrees F (205 degrees C) 20-30 minutes. Cut into bars.
Stir oil, honey, paprika, cayenne pepper, and black pepper together in a small, microwave-safe bowl. Heat on high until the honey is melted, about 30 seconds; stir. Pour popped popcorn into a large serving bowl. Drizzle oil mixture over popcorn and toss to coat.
Lay half the beef slices in the shape of a heart in between two sheets of plastic wrap on a solid, level surface. Gently pound the beef with the smooth side of a meat mallet until about 1/8-inch thick. Transfer beef to a plate, maintaining the heart shape, and refrigerate. Repeat with the remaining slices to form a second heart. Whisk lemon juice, Dijon mustard, olive oil, cayenne pepper, salt, and black pepper, cayenne pepper in a bowl. Combine arugula, 1 ounce Parmigiano-Reggiano shavings, and capers in a bowl. Drizzle 1 tablespoon of the lemon juice mixture over arugula mixture and toss to coat. Place half of the arugula mixture on top of beef. Drizzle lemon juice mixture over arugula and beef; season with salt and black pepper to taste and top with Parmigiano-Reggiano shavings. Repeat with remaining heart.
Preheat oven to 375 degrees F (190 degrees C). Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl. Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well. Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top. Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.
Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil. Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Turn oven off once preheated; place prepared baking sheet in the oven to warm. Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes. Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.
Combine brown sugar and cornstarch in a saucepan; stir pineapple juice, vinegar, and salt into brown sugar mixture until combined. Bring pineapple juice mixture to a boil, whisking constantly, until sugar dissolves, about 10 minutes. Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir raisins into mixture. Serve immediately or refrigerate overnight.
Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender. When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.
Heat oil in a large saucepan over medium heat. Saute onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes. Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, and tomato sauce; stir and simmer until the tomatoes soften, about 5 minutes. Stir yogurt into the mixture until the color of the mixture is even; simmer until again hot, about 5 minutes more. Remove pan from heat; stir lemon juice and salt into the mixture.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Toast focaccia. Spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and guacamole. Top with second slice of focaccia.
Coat the inside of a slow cooker with cooking spray. Whisk flour, brown sugar, baking powder, and baking soda together in a bowl. Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth. Stir flour mixture into peanut butter mixture to make a very thick batter. Scoop batter into prepared slow cooker. Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. Pour chocolate mixture over batter in slow cooker. Cook on High until cake begins to pull away from the sides of the cooker and feels firm on top, about 1 1/2 hours. Allow to cool 15 minutes before serving. Drizzle with chocolate syrup.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
 Watch Now Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
 Watch Now Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
 Watch Now Cover and cook in the preheated oven for 1 hour 15 minutes.
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Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes. Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.
Preheat oven to 350 degrees F (175 degrees C). Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Unwrap and place sausage on a tray or baking sheet. Freeze, uncovered, 30 minutes. Transfer sausage to a cutting board. Use a sharp knife to bias-slice the sausage into 1/4-inch pieces. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Arrange sausage slices in a single layer on the baking sheets. Sprinkle with brown sugar. Bake about 20 minutes or until just beginning to brown. Meanwhile, for dip, in a small bowl combine mayonnaise, mustard, honey, and black pepper. Serve with warm sausage slices.
Scatter nuts over bottom of unbaked pie shell. In a large bowl, stir together sugar, flour, and salt. Stir in milk until smooth. Add eggs, corn syrup, butter or margarine and vanilla. Beat until thoroughly blended. Pour filling carefully over nuts; make sure the nuts are still spread out evenly over the crust bottom. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.
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. Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes. Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
Heat a large pan of lightly salted water to boiling. Add onion and rotini pasta. Cook for 5 minutes. Meanwhile, cut up any large pieces of broccoli. Add fresh broccoli florets and cook an additional 5 minutes. In a medium saucepan, heat RAGU(R) Classic Alfredo sauce, Monterey Jack cheese and ham over medium-low heat until bubbling, stirring occasionally. Drain pasta mixture and return to pan. Stir in sauce mixture until well combined Serve warm.
In medium bowl, combine zucchini, leeks, eggs, panko, and salt and pepper. Heat 1/2 inch oil in large non-stick skillet over medium-high heat. Form small patties from the zucchini mixture using a spoon; add to hot oil in batches. Cook until golden brown, 2 to 3 minutes per side. Remove from pan and drain on paper towels. Arrange Pretzel Crisps(R) on a serving tray. Top each crisp with a mini zucchini fritter. Add a drop of ranch dressing, if desired. Serve.