HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute. Pour pasta onto a dish and allow to cool. In a bowl, combine olive oil and balsamic vinegar and season with salt and pepper to taste. Add Ready Pasta, spinach, strawberries, and basil and toss. Garnish with feta cheese. Serve and enjoy!
Pulse jalapeno pepper and garlic in a food processor until coarsely chopped. Add apricots, brown sugar, lime juice, lime zest, and salt; pulse until chopped and salsa is just combined. Spoon salsa into serving bowl, cover with plastic wrap, and chill for 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey fresh from the oven!
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool. Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
Preheat an oven to 400 degrees F (200 degrees C). Slice bread in half horizontally. Using your fingers pull out most of the soft bread to form a hollow shell. Save pulled-out bread for another use. Mix together butter, mushrooms, cheese, green onions, and garlic. Spread the mixture on both cut sides of bread. Place the bread, cut sides up, on baking sheet. Bake in preheated oven until the cheese has melted, about 10 to 15 minutes. Cut in wedges to serve.
Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.
Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray. Whisk eggs and milk together in a bowl. Add pork, bread crumbs, bell pepper, green onion, mustard, and pepper; stir. Transfer pork mixture to the prepared loaf pan. Press pork tightly into pan and spread barbeque sauce on top. Bake in the preheated oven until heated through, about 1 hour. Let meatloaf cool 5 to 10 minutes before slicing and serving.
Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries. Combine mascarpone cheese and heavy cream carefully in a separate bowl using a spoon or whisk. Add 2 tablespoons sugar and vanilla extract. Beat mixture together in a bowl using an electric mixer until creamy and smooth. Mix the remaining 2 tablespoons wine and peach tea together in a separate bowl. Dip each ladyfinger in the liquid once until coated but not extra soggy. Spoon a dollop of the mascarpone cream onto the bottom of a serving cup. Arrange a few ladyfingers to cover the bottom. Layer berries on top. Dollop on more mascarpone cream. Repeat to make a second layer. Repeat with each serving cup. Rap the bottom of each cup against the counter to expel excess air bubbles. Cover cups with plastic wrap; refrigerate tiramisu until cool and firm, 8 hours to overnight. Dust tops with white chocolate and confectioners' sugar.
Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar. In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender. Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Unwrap all the mini candy bars. Empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. The batter will be stiff. Roll heaping tablespoons of dough into 1-inch balls. Push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. If any chocolate is visible, the cookie will leak. Place the filled cookies onto the prepared baking sheets. Bake in the preheated oven for 11 minutes. Cookies will not look brown on top. Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.
Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved. Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls. Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper. Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease one 5x9 inch loaf pan. In a saucepan over medium heat, cook together the sugar, water, raisins, butter and salt. Remove from heat and allow to cool. Sift together the flour, soda, ginger and cinnamon. Stir into the cooled cooked mixture. Add the chopped dates, mixed peels, nuts and dried fruit. Pour into loaf pan and bake for 1 hour or drop by the teaspoon on a cookie sheet and bake for 15 minutes.
Whisk soy sauce, honey, lemon juice, onion, and garlic powder together in a bowl.
Mash avocados in a bowl until creamy. Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Preheat 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 easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes. Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C). In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Preheat oven to 325 degrees F and grease or spray an 8x8-inch baking pan. In a large bowl, whisk together the eggs, vanilla, and honey. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine. Add the dry mix to the wet, and combine well, being careful not to over mix. Fold in the zucchini and chocolate chips. Pour the batter into the greased pan. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow to cool at room temperature for at least an hour. Top with powdered sugar and a thin drizzle of honey and serve!
Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes. Mix chicken with coriander in a bowl. Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken. Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper. Serve chicken over pasta. Garnish with chopped scallions.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray. Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside. Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended. Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes. Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.
Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish. Bake 40 minutes in the preheated oven.
Heat oil in a large skillet over medium-high heat; cook and stir onion in the hot oil until tender, 5 to 10 minutes. Remove onion from skillet to a bowl with a slotted spoon, leaving oil in skillet. Cook and stir steak in the same skillet over medium-high heat until browned and liquid has evaporated, 5 to 10 minutes. Stir onion, jalapeno peppers, and pimento peppers into steak until thoroughly mixed. Add cream cheese to steak mixture; cook and stir until cream cheese is melted, about 5 minutes. Stir cheese sauce into steak mixture; cook and stir until dip is heated through, 3 to 5 minutes. Serve hot.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the egg, oil and wine all at once and mix until well blended. Let the dough rest for 5 minutes. Roll the dough into log shapes and cut into irregularly shaped 1 inch slices. Roll each piece of dough in the egg white and then roll to coat with sesame seeds. Place cookies at least 1 inch apart onto the prepared cookie sheets. Bake for 25 to 30 minutes in the preheated oven, until lightly browned. Turn the oven off and leave the cookies inside to crisp. These cookies will keep for weeks in an air tight container.
Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes. Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners. Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture. Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly. Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake. Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients. Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside. Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Place potatoes in bottom of prepared dish. Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay puff pastry on the prepared baking sheet. Place a 4-inch bowl upside down in the center; mark a circle with a paring knife and make 4 cuts from the center to the edge of the marked circle, giving it a star-like shape. Remove bowl. Spread cranberry sauce around the center of the dough; top with Brie slices and pistachios. Bring 1 point of the star and the outer edge of pastry inwards over the filling; press together. Repeat with other pieces of dough, until it resembles a wreath. Brush with beaten egg and sprinkle with rosemary. Bake in the preheated oven until golden brown and Brie cheese has slightly melted, about 15 minutes. Remove from oven and let stand 5 minutes before serving.
Preheat oven to 325 degrees F. Beat egg yolks in medium-sized bowl with rotary beater or fork; gradually beat in condensed milk and ReaLemon(R). Stir in food coloring if desired. Pour into pastry shell or crumb crust. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Before serving, spread whipped topping over pie. Refrigerate leftovers.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink. Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl. Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.
Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes. Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour until fully incorporated. Add milk; bring to a slow boil. Whisk until thickened, 3 to 5 minutes. Add nutmeg, white pepper, cayenne, and salt. Remove from heat and let filling cool slightly. Add ham, mozzarella cheese, cranberries, and almonds. Roll out puff pastry on a lightly floured work surface. Brush lightly with melted butter. Cut into 9 equal squares. Stretch gently to enlarge and place squares, buttered side-down, into muffin cups. Divide filling evenly between the cups. Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly.
Preheat oven to 375 degrees F (190 degrees C). Wrap beets in aluminum foil to make a packet. Place packet in the oven and roast until beets are softened but still firm, about 20 to 25 minutes. Remove from oven and set aside to cool. Raise oven temperature to 400 degrees F (200 degrees C). Wash chopped beet greens and drain well. Roll puff pastry to fit the bottom and sides of a 9-inch spring-form pan, trimming as needed. Prick bottom pastry in a few places with a fork, line the pastry with aluminum foil, and cover with pie weights or dried beans. Bake pastry for 10 minutes and remove from oven. Remove foil and weights. Reduce oven temperature to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, and jalapeno; cook and stir until onion is translucent and vegetables begin to soften, about 5 minutes. Stir in beet greens until they begin to wilt. Remove skillet from heat and mix in basil. Whisk eggs and milk together in a bowl. Season with salt and pepper. Slip the skins off the beets and cut into 1/4-inch slices. Arrange zucchini-greens mixture evenly over the bottom of the pastry. Lay beet slices over the top. Slowly pour egg-milk mixture over beets, taking care not to overflow edge of the pastry. Bake in preheated oven until tart is puffed and firm, 40 to 50 minutes. Let cool for 1/2 hour before slicing.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix. Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners. Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries. Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad. Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad. Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit. Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips. Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter. Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel. Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.
In a food processor or blender, mix the mayonnaise, corn syrup, salt and pepper until blended. Mix in the soy sauce, ginger and sugar. Blend well and adjust seasoning to taste. Chill 2 hours to blend flavors.
Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth. Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.