HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Combine crushed tortilla chips and melted butter in a small mixing bowl. Press mixture into a 9-inch springform pan to form the crust. In a large mixing bowl, combine cream cheese, Colby-Jack cheese, cottage cheese, eggs and green chile peppers. Spread this mixture evenly into the crust. Bake for 1 hour. When finished baking, remove cake from oven and let cool 5 minutes. Combine the jalapeno dip and 8 ounces sour cream in a small mixing bowl. Spread this mixture over the cheesecake to cover any cracks. Return to cake the oven and bake 10 minutes. Remove the cake from the oven and let it cool for at least 4 hours. When cooled, dollop remaining sour cream on top of the cake (in the center). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray. Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir sloppy joe sauce into the turkey and onion mixture; simmer until slightly thickened, about 5 minutes. Remove skillet from heat and stir Cheddar cheese into the turkey mixture until melted. Lay an egg roll wrapper onto a flat surface. Spoon about 2 tablespoons of the turkey mixture down the center of the wrapper making a line that reaches to within an inch of 2 opposing corners. Fold the near corners over the filling so the points overlap the filling. Fold one of the remaining corners over the filling and roll to form a log. Repeat filling and rolling with remaining filling and wrappers until all filling is used. Brush olive oil over the rolls to coat and arrange onto the prepared baking sheet. Bake rolls in the preheated oven until lightly browned and crispy, 12 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish. Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish. Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.
Spray four 10x20-inch sheets of parchment paper with cooking spray. Mix cooked rice, file powder, 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in a bowl. Divide rice mixture evenly over prepared parchment paper. Toss tomatoes, red bell pepper, green bell pepper, green onion, and okra in a large bowl with 1 1/2 teaspoon Cajun seasoning until well coated. Divide vegetable mixture evenly over rice. Combine crawfish, shrimp, andouille sausage, remaining 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in another bowl. Divide seafood mixture evenly over vegetables. Pour about 1 tablespoon chicken broth over seafood mixture and top each portion with 4 clams. Fold parchment paper around seafood mixture, sealing edges to form a pouch. Place the pouches on a microwave-safe platter. Heat pouches in microwave on high until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Heat 1 1/2 tablespoons olive oil in a large pot over medium heat; cook and stir onions, garlic, and white wine until onions and garlic are tender and fragrant, about 10 minutes. Add potatoes and remaining 1 1/2 tablespoons olive oil; season with salt and black pepper. Cover and cook until potatoes are slightly tender, about 10 minutes. Stir sausage into onion-potato mixture; increase heat to high. Cover and cook until sausage is about halfway cooked, about 5 minutes. Add chicken stock, tomato sauce, shrimp, roma tomatoes, cucumber, green chile peppers, chili powder, parsley, bay leaf, and celery seed; bring to a boil. Cover and cook until heated through, about 20 minutes. Reduce heat to low and simmer until flavors have blended and sausage is fully cooked, 45 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool. Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine. Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.
Season the chuck roast with salt and pepper. Heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. Transfer roast to a slow cooker. Pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the broth and onions into slow cooker; cover and cook on Low for 5 hours. Add potatoes, carrots, celery, and parsley. Cover and cook on Low until roast is tender and cooked through, 3 additional hours.
Preheat the oven to 325 degrees F (165 degrees C). Combine sugar and flour in a large bowl. Mix in butter, eggs, and vanilla extract. Fold in peanuts and chocolate chips. Pour into the pie shell. Bake in the preheated oven until golden brown but slightly gooey in the center, 30 to 45 minutes.
Quarter sausages lengthwise; slice into 1/2-inch pieces and put in a slow cooker. Blend peas in a blender until smooth; add to slow cooker. Stir water, cucumbers, evaporated milk, vegetarian patties, bell pepper, green onions, garlic, chicken bouillon, dill, Italian seasoning, parsley, curry powder, thyme, cayenne, celery salt, and bay leaf into the slow cooker. Cook on High for 2 hours or on Low for 5 hours. Alternately, simmer covered in a pot over low heat until the cucumbers mash easily against the side of the pot, about 2 hours. Sprinkle Parmesan cheese over individual servings.
Place the peppers in a jar and pour in the olive oil and vinegar. Add more of each if the peppers are not covered. Allow them to marinate for about 4 hours. Preheat the oven to 325 degrees F (165 degrees C). Arrange the marinated peppers on a baking sheet. Bake for 15 to 20 minutes, until tender but not browned. Set aside to cool. In a small bowl, mix together the feta cheese and cream cheese. When peppers are cool, spoon some of the cheese mixture into each one and serve. To store, keep in a sealed container with a little bit of olive or vegetable oil.
TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time. Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour. Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside. Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring. Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds. Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds. Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper. Spoon scallops over buttered toast and serve immediately.
Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat. Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined. Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet. Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray. Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour. Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes. Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat. Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.
Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes. Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, margarine, 1 egg and 2 teaspoons vanilla. Press into a 9x13 inch pan. Using the same bowl, combine cream cheese, 2 eggs, 2 teaspoons vanilla and 4 cups confectioners' sugar. Mix together until smooth. Pour over cake mixture. Bake in the preheated oven for 35 to 40 minutes. Cake will rise up around sides of pan and look fallen when done. Allow to cool.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan. Bake in preheated oven for 30 to 50 minutes. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.
Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain. Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes. Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top. Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.
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. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium bowl, mix together the salt, black pepper, cayenne pepper, garlic salt, and onion salt. Place the flour in a separate bowl or plate. Whisk eggs in a large bowl. Rub the spice mixture onto all of the ribs. Dip each rib in egg, then in flour, then egg, then flour again. Place the ribs in a fryer basket so they are not crowded, try 4 or 5 at a time depending on the size of your fryer. Cook for about 8 minutes. Remove to paper towels to drain. Continue with remaining ribs.
Preheat oven to 350 degrees F. In medium nonstick pan, heat vegetable oil over medium heat. Add bacon and cook until crispy. Transfer bacon to paper towel-lined plate and reserve. Keep bacon fat in pan. To pan with bacon fat, add mushrooms and cook until well browned. Remove and reserve. Add onions and cook until softened; add garlic and cook for additional 2 minutes. Add red pepper flakes and spinach. Cook until spinach just starts to wilt. Return bacon and mushrooms to spinach mixture and add eggs whisked with 2 tablespoons milk, stirring to combine. Pour mixture into ovenproof serving dishes. Top with smoked Gouda and place in oven. Bake for 8 to 10 minutes, or until eggs are just set.
Place the dill pickles, pickle juice, canola oil, fresh dill, and salt and pepper in a blender, and blend until smooth.
Grind 1/2 cup oats in food processor into a powder; transfer to a bowl. Process 1/2 cup raisins in a food processor until thick and paste-like; add peanut butter, applesauce, brown sugar, vanilla extract, and cinnamon. Blend mixture again until smooth. Blend ground oats into the mixture until it begins to clump together. If more moisture is needed to achieve clumping, add more applesauce. Transfer the raisin mixture to a bowl. Mix remaining oats, remaining raisins, chocolate chips, and peanuts with the raisin mixture; roll by rounded tablespoon into small balls.
Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes. Roll dough using a pasta machine or rolling pin; cut into noodles about 1/4-inch wide. Bring a large pot of water to a boil; add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes; drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat. Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails; cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce; cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.
Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour. Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock. Bring stock to a boil; reduce heat to low, cover pot, and simmer. Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes. Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.
Place candies in a container with a lid and add vodka. Seal container and place in a cool, dark place, shaking vigorously 1 to 2 times per hour, until candy has dissolved, 3 to 4 hours. Stir sugar into vodka mixture until dissolved.
Combine cranberries and rum in a bowl; soak cranberries in rum, 8 hours to over night. Drain and discard rum. Combine cranberries, red wine, lemon zest, and clove together in a saucepan; bring to a boil, reduce heat to medium, and simmer until flavors combine, about 15 minutes. Strain cranberries; discard wine and clove. Beat flour, milk, eggs, and a pinch of salt together in a large bowl until air bubbles form. Cook and stir bacon, bologna, and bread cubes in a large skillet over medium-high heat until lightly browned and crisp, 5 to 10 minutes. Cool in skillet. Transfer bacon mixture and all accumulated pan drippings to flour mixture; stir until an elastic dough forms. Bring a large pot of salted water to a boil; reduce heat to medium-high to maintain a rapid simmer. Butter a warm baking dish. Working in batches, form dough into dumplings using two large spoons; drop dumplings into simmering water. Cook until dumplings are set, about 15 minutes. Transfer cooked dumplings to prepared baking dish, cover the dish, and keep in a warm place until ready to serve. Top dumplings with cranberry mixture.
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth. Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour. Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.
Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Preheat oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour. Remove chicken from the pot, shred with a fork, and set aside. Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.