HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt. Stir in chopped pecans and pour into pie shell. Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.
Cut avocados into medium chunks (about 1/2 inch thick) inside their shells, then scoop into a bowl with a spoon. Add remaining ingredients and mix well, but to a chunky consistency. Season with salt to taste. Gently mix a little bit more to combine thoroughly. All ingredients can be adjusted to suit your taste. Pair with corn chips.
Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
Split sausages in half lengthwise. Brown slowly in a skillet (turning often and draining off fat as it collects) until brown and cooked through, about 15 minutes. In another skillet, heat 2 tablespoons butter over low heat. Add apple slices and saute, turning often, until nicely browned and tender. They should be brown at the same time the sausages are ready. Toast bread and spread with softened butter. Drain sausages and arrange on toast. Arrange apple slices over sausages. Pour maple syrup over all. Serve immediately!
Preheat oven to 350 degrees F (175 degrees C). Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all. Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut. Broil until the coconut is toasted, about 5 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Combine 1/4 of the milk chocolate wafers and 1/4 of the dark chocolate wafers in a microwave-safe glass or ceramic bowl. Melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes. Crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. Spread chocolate mixture into the bottom of a baking dish. Refrigerate or freeze until firm, 10 to 15 minutes. Place peanut butter in a microwave-safe bowl. Soften peanut butter in microwave until easily spreadable, 30 to 60 seconds. Spread peanut butter over hardened chocolate layer. Refrigerate or freeze until firm, 10 to 15 minutes. Combine remaining milk chocolate and dark chocolate wafers in the same microwave-safe bowl. Melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes. Crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. Spread chocolate mixture over peanut butter layer and top with almonds. Refrigerate or freeze until firm. Break bark into pieces.
Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. Pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours. Chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. Season to taste with salt and pepper. Garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.
Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker. Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef. Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.
Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract. Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined. Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into the mixture and blend until smooth. Add egg and water, 1 tablespoon at a time, and blend until a sticky dough ball is formed. Place the dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes. Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between two sheets of parchment paper. Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.
Preheat oven to 325 degrees F (165 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.
Blend cherries, mango, water, and ice cubes together in a blender until smooth.
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. When cool, crumble into bacon bits. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool. Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder. Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.
In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil. Slice a small disc off the bottom of each squash half; this will give you a flat surface for serving. Brush butter over the flesh. Place squash cut-sides down on the baking sheet. Bake in the preheated oven until tender when pierced with a knife, about 45 minutes. While squash is baking, mix turkey, Cheddar cheese, sour cream, green onions, green chiles, olives, garlic salt, cumin, pepper, and paprika in a bowl. Set aside. Stuff cooked squash halves with equal amounts of the turkey filling. Return to the oven and bake until filling is heated through, 15 to 20 minutes.
Preheat oven to 425 degrees F and toast buns till golden brown. Combine cream cheese, chives and parsley. Spread 1 tablespoon of herbed cream cheese over toasted buns of each sandwich. Then layer with spring mix and sliced turkey. Top with cranberry sauce.
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice. Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels. Preheat oven to 400 degrees F (200 degrees C). Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas. Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.
Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.
Beat cream cheese, confectioners' sugar, and vanilla extract with an electric mixer until smooth. Add heavy cream and beat on high speed until soft peaks form. Arrange a single layer of graham crackers in a 9x13-inch pan, covering the bottom as much as possible. Spread 1/4 of the whipped cream mixture evenly over the crackers. Top with sliced strawberries. Place another layer of graham crackers on top, followed by another 1/4 of the cream and strawberries. Repeat with 2 more layers of cookies, cream, and strawberries, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large skillet over medium heat, brown the stew meat; drain and set aside. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish. Cover and bake for 2 hours, or until meat and vegetables are tender.
Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.
Mix pumpkin puree, brown sugar, apple cider vinegar, pumpkin pie spice, and cinnamon in a saucepan over medium-low heat; bring to a simmer. Cook pumpkin mixture until thickened, about 30 minutes. Refrigerate until cool before serving.
Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily. On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation. Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.
Heat oven to 350 degrees F. Cut each cookie in half. Roll each half into a ball. Place 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set and golden brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes. To make frosting, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Add food color, and beat until well combined. Place frosting in resealable food-storage plastic bag. Cut off 1 tiny corner of bag. Pipe frosting, piling up in hat shape, on top of each cookie. Top each hat with miniature marshmallow. Gently press sprinkles around bottom edge of each hat so they stick to frosting.
Melt butter in a large saucepan over medium heat. Stir in sugar and honey. Bring to a boil; let cool, about 10 minutes. Whisk flour, cinnamon, and cloves together in a bowl. Mix baking soda and water together in a bowl; stir into butter mixture. Mix in eggs. Add flour-spice mixture; stir until dough is combined. Cover with plastic wrap; refrigerate for 24 to 48 hours. Preheat oven to 325 degrees F (165 degrees C). Roll dough out; cut into cookies and place on a baking sheet. Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes. Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes. Serve topped with olive oil and Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly. Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet. Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
HEAT oven to 350 degrees F. MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan. BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.
Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg. Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender. Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.
In a medium mixing bowl combine avocado, lemon juice, and condensed milk. Blend well and pour into graham cracker crust. Chill before serving. Garnish with whipped topping.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat. In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.
Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Preheat oven to 375 degrees F (190 degrees C). Place bacon on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor. Add heavy whipping cream, brown sugar, and seasoning to the blender or food processor; blend until smooth, about 30 seconds. Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add chopped strawberries in the last 5 minutes of churning.
Brown chops in skillet. Remove chops from skillet and drain grease. Put chops back in skillet and pour sour cream and soup over them. Let simmer for 1 hour, turning every 15 minutes or so.
Combine bananas, kale, blueberries, almond milk, water, ground flax seeds, and dates in a blender; blend until smooth.