HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9x13-inch baking pan. Combine caramels, 1/2 cup peanut butter, and water in a large microwave-safe bowl. Heat in a microwave oven on high for 1 minute; stir. Continue heating until melted, 1 to 2 minutes more. Add cereal and peanuts; stir well. Spread mixture into the prepared pan. Combine remaining 1/4 cup peanut butter, chocolate chips, and butter in another microwave-safe bowl. Heat in the microwave oven on high until melted, 30 seconds to 1 minute. Spread over the cereal layer. Chill in the refrigerator until set, at least 2 hours. Cut into 36 bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce. Arrange 3 lasagna noodles in a single layer in the prepared baking dish. Spread 1/3 of the cottage cheese mixture over the noodles. Spread 1/3 of the mushroom sauce over the cottage cheese mixture. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna. Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste. Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.
Place roasted red peppers in a blender or food processor, and blend until smooth. In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
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. Melt butter in a large skillet over medium heat. Saute onion in butter until tender. Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes. Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
Rinse chicken and pat dry with paper towels. Squeeze lemon and lime quarters over the chicken. Mix garlic salt and allspice with salt and black pepper to taste in a bowl and rub the spices over the chicken skin; place squeezed lemon and lime quarters inside the chicken cavity. Place 3 tablespoons minced garlic into cavity. Wrap chicken in plastic wrap and refrigerate 6 to 8 hours. Preheat grill for medium-low heat; a grill thermometer should read 275 degrees F (135 degrees C) with the lid closed. Place remaining 3 tablespoons garlic into the partially full can of beer and sit chicken upright on the beer can, taking care not to lose any lemon and lime quarters and garlic. Pour water, 1 12-ounce can of beer, vinegar, and Worcestershire sauce into a saucepan over medium heat; stir in red onion, red bell pepper, 3 tablespoons minced garlic, salt, and black pepper. Bring the mopping sauce to a boil, reduce heat, and simmer for 10 minutes. Set sauce aside. Place chicken upright with beer can onto the preheated grill and cook until the skin is browned and the meat is no longer pink inside, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Use a brush to spread mopping sauce on the chicken every 30 minutes as it cooks. Discard leftover sauce.
Fill a highball glass with 1 1/2 cups ice and set aside. Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle. Stir before drinking.
Beat cream cheese in a bowl with an electric mixer until smooth and creamy, about 3 minutes. Gradually beat confectioners' sugar into cream cheese. Beat in pudding mix; add milk until desired consistency is reached. Fold in whipped topping.
Whisk paprika, chili powder, turbinado sugar, salt, garlic powder, cumin, oregano, thyme, celery salt, black pepper, mustard, onion powder, and cayenne pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract. Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack. Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake. Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Preheat an oven to 350 degrees F (175 degrees C). Combine corn kernels, bell pepper, onion, and cornstarch in a bowl; set aside. Sprinkle the Creole seasoning over the red snapper. Dredge the fish in the flour, then dip them in the egg whites. Coat both sides of the fish by pressing the corn mixture into the egg whites. Heat the vegetable oil in an oven-safe skillet over medium-high eat. Arrange the fillets in the skillet and fry until golden, about 5 minutes on each side. Place the skillet in the preheated oven and continue cooking until the fish flakes easily with a fork, about 5 more minutes.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the beef, ketchup, soup mix, bread, Italian-style seasoning and water. Mix well. Shape into a loaf and place into a 9 inch pie pan OR a 9x13 inch baking dish. Baste the top of the meatloaf with ketchup. Bake at 425 degrees F (220 degrees C) for one hour, or until the edges are just crispy and the top has a crust. Cool for 15 to 20 minutes before cutting.
Preheat oven to 350 degrees F (175 degrees C). Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese. In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish. Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
In a large bowl, whisk together the mayonnaise, sour cream and white sugar. Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.
Reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally. Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.
In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.
Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.
Preheat oven to 345 degrees F (174 degrees C). Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough. Scoop dough onto ungreased baking sheets with a cookie scoop. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.
Preheat the oven to 375 degrees F (190 degrees C). Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet. Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Combine turkey, bread crumbs, eggs, onion, Parmesan cheese, and pepper in a large bowl. Fold in 1 cup marinara sauce. Pat turkey mixture firmly into a 8x4-inch loaf pan using wet hands. Pour remaining marinara sauce on top. Bake in the preheated oven until meatloaf is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand 20 minutes before cutting.
In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours. Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil. Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle. Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat. Transfer sauce to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Heat 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Pour sauce in and mix until thoroughly coated.
In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste. Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside. In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread. Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.
Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray. Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes. Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes. Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon. Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole. Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.
Soak wood chips in a bowl of water, 8 hours to overnight. Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours. Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker. Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.
Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes. Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper. Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender. Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.
In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.
Preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash. Bake in the preheated oven until tender, about 60 minutes. Gently scrape squash strands into the center of each half using a fork. Melt butter in a small saucepan over medium-low heat. Add garlic to hot butter and cook 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain, 1 to 2 minutes more. Add cream cheese and stir until smooth, about 1 more minute. Stir in Parmesan cheese, salt, and pepper. Spoon hot sauce equally on to each squash half. Gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.
In a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown. Add the onions and celery to the pan, and cook just until the onions are clear. Place mussels in pan, and stir. A few minutes after the mussels start releasing their juice, pour wine over them. Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. Continue to cook for about 10 more minutes, stirring frequently. Once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce. Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.
Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste. Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes. Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce. Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture. Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.
In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit. Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil. Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving. Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes. Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.
Whisk lemon juice, olive oil, apple cider vinegar, nutritional yeast, oregano, and basil together in a large bowl. Add carrots, kale, quinoa, and sunflower seeds; toss to combine.
Blend milk, pumpkin puree, Greek yogurt, peanut butter, and pumpkin pie spice together in a blender until smooth.