HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, stir together sugar and flour. Gradually stir in the milk. Bring to a boil over medium heat. In a small bowl, whisk egg yolks until smooth. Ladle a small amount of the hot milk into the yolks and quickly whisk in. Pour the tempered yolk mixture back into the hot milk. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and allow to cool. In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 4 teaspoons sugar, continuing to beat until stiff peaks form. fold whites into eggnog and refrigerate until chilled. Serve garnished with a dollop of whipped cream and a dash of nutmeg.
Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray. Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes. Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the cream cheese, Cheddar cheese, ham, onions and jalapeno peppers. Cut a circle out of the top of the bread, and remove the center leaving a 1 inch shell of bread. Fill bread with the cheese mixture. Bake for 35 to 40 minutes in the preheated oven, until the dip is heated through. Serve with crackers for a wonderful taste experience!
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth. Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm. Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Bring the red wine, orange juice, and orange zest to a boil in a small saucepan; reduce heat to medium-low and cook for 5 minutes. Pour in the maple syrup and crushed red pepper flakes. Continue cooking 5 minutes more; reduce heat to warm and keep the syrup hot. Meanwhile, spread one side of each slice of bread with the softened cream cheese. Press the blueberries into the cream cheese and sandwich two pieces of bread together with the cream cheese on the inside to form the sandwiches; set aside. Beat the eggs in a mixing bowl; whisk in the milk until smooth. Melt the butter in a large skillet over medium heat. Dip the sandwiches into the egg mixture allowing the egg to soak into the bread; allow excess egg to drip off. Cook the sandwiches in the hot butter until golden brown on both sides and the bread is no longer soggy, about 5 minutes per side. Serve with the hot orange maple syrup.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer and steam until soft, 10 to 15 minutes. Remove garlic cloves and smash with a fork; place smashed garlic with cauliflower into a pot. Smash butter and chives into cauliflower and garlic with a fork or potato masher until smooth. Stir light cream into smashed cauliflower mixture. Sprinkle Parmesan-Reggiano cheese onto cauliflower mixture; season with salt and black pepper. Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.
Brown the ground moose in a large skillet over medium-high heat. Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners. In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt. In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups. Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth. Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.
Combine honey, apple cider, water, lemon juice, and cinnamon stick in a saucepan; bring to a boil. Lower heat to medium and simmer, stirring frequently, until smooth, about 5 minutes. Add pears and cranberries and return to a boil; reduce heat to medium and simmer until sauce is thickened, 12 to 15 minutes. Refrigerate until chilled and flavors have blended, at least 2 hours.
Bring 1 1/2 cup water to a boil in a saucepan; add oats. Reduce heat to low and simmer, stirring constantly, until oats have absorbed water, 1 to 3 minutes. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion, carrots, celery, and garlic in the hot oil until tender, about 10 minutes. Mix 2 tablespoons water, basil, and salt into the onion mixture. Cover skillet and cook, stirring occasionally until water is absorbed, 5 to 10 minutes. Transfer onion mixture and oat mixture to a food processor; add adzuki beans and parsley. Puree until mixture is fully blended. Stir brown rice flour slowly into mixture until fully incorporated. Form mixture into 8 patties. Heat 2 tablespoon olive oil in a skillet over medium heat; fry patties in the heated oil until lightly browned, about 5 minutes per side.
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). Lightly oil a 9x13-inch baking dish (for the manicotti). Arrange eggplant slices in a single layer in 15x17 pan. Roast eggplant until softened, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. Remove from pan and drain on paper towels. Combine ricotta cheese, egg, garlic, oregano, basil and Parmesan in a medium bowl; mix until smooth and well blended. Pour a cup of Classico Tomato & Basil Pasta Sauce into the 9x13 pan and spread evenly on the bottom of the pan. Put 1 tablespoon of ricotta mixture onto longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. Place on pasta sauce in 9x13 pan. Repeat with eggplant slices making 2 rows of eggplant rolls in pan. Sprinkle remaining sausage over eggplant rolls. Spread remaining pasta sauce over eggplant rolls. Top with shredded Italian cheese blend. Bake until sauce is bubbly, about 20 minutes. Let stand 5 minutes before serving.
Mix the turkey, celery, cranberries, and walnuts together in a bowl. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.
Spread the crushed vanilla wafers evenly into the bottom of a square baking dish. Beat the cream cheese, heavy cream, and confectioners' sugar in a bowl until smooth; spread in a layer over the vanilla wafers. Spread the blueberry pie filling over the cream cheese layer. Freeze at least 2 hours before serving.
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard potato skins; mash the potatoes into coarse chunks. Heat the oil in a skillet; fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter. Add the onions, green chile peppers, curry leaves, and asafoetida; continue cooking until the onions soften, but not yet beginning to brown. Stir the potatoes and 1 cup water into the mixture. Season with salt. Increase heat to high and bring the mixture to a boil; cook at a boil for 5 minutes. Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; add to the skillet and stir. Continue cooking and stirring until the mixture thickens, 2 to 3 minutes. Serve hot.
Preheat oven to 375 degrees F (190 degrees C). Cook and stir olive oil and eggplant in a skillet over medium-high heat until browned, 5 to 7 minutes. Add water if needed to prevent burning. Set aside. Season ground turkey with Creole seasoning; cook and stir in a pot over medium heat until browned, about 10 minutes. Stir garlic, crushed tomatoes, tomato sauce, crushed red pepper, and mixed vegetables into ground turkey; simmer 10 minutes. Combine Mozzarella cheese, Provolone cheese, and Parmesan cheese in a bowl. Combine ricotta cheese, egg whites, milk and Italian seasoning in a separate bowl. Pour half of tomato sauce into a 13x9 baking dish. Layer half of eggplant on top of sauce layer. Spoon half of ricotta mixture on top of eggplant. Sprinkle half of Mozzarella mixture on top of ricotta mixture. Repeat layering process with the remaining ingredients. Cover baking dish with aluminum foil and place pan on baking sheet in case of drips. Bake in preheated oven for 30 minutes. Remove cover; bake another 15 minutes, until cheese is browned and bubbly.
Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently. Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese. Spoon meat mixture into 8-inch square baking dish; cover with potatoes. BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool. In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly. Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.
Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool. Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set. Spread whipped topping over cake and top with sliced strawberries.
Heat oven to 375 degrees F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside. Place blueberries, water, orange juice and 1 teaspoon orange zest into 3-quart saucepan. Combine 3/4 cup sugar and corn starch in bowl; stir into blueberry mixture. Cook over medium heat until bubbles begin to form; continue cooking 3-5 minutes or until juices are thickened. Combine flour, baking powder and salt in bowl. Cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Add all remaining batter ingredients; stir until well mixed. Pour hot blueberry mixture into prepared baking dish. Dollop tablespoons of batter over hot filling. Sprinkle with sanding sugar, if desired. Bake 25-30 minutes or until light golden brown or toothpick inserted in center comes out clean.
Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth. Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade. Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.
Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust. Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray. Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes. Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top. Heat butter in a large, microwave-safe bowl until melted, about 1 minute. Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray. Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar. Bake in preheated oven until bread is fluffy, about 40 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place peaches cut-side down on the grill; cook until browned, 4 to 5 minutes. Flip peaches, dust with cinnamon, and fill each half with 1 tablespoon molasses. Cook until browned on the bottom, about 3 minutes. Let peaches rest before serving, 3 to 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.
Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set. Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside. Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper. Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round. On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins. Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.) Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Combine 1/2 cup butter or margarine and chocolate in saucepan and melt over low heat. Beat white sugar and eggs together, add chocolate mixture. Stir. Add 1/2 cup drained pineapple and blend. Measure in flour, vanilla, baking powder, baking soda, salt, nuts and give it a good stirring. Scrape into greased 9 x 9 inch pan. Bake in 350 degrees F (175 degrees C) oven for 30 minutes until edges show signs of pulling away from the pan. Cool. Frost with Pineapple Icing. To Make Pineapple Icing: Combine confectioners' sugar, 3 tablespoons butter or margarine and 3 tablespoons pineapple in bowl and beat well, adding pineapple juice as needed for spreading. Smooth over brownies. Cut when set.
Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds. In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.
Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Mix flour, onion powder, paprika, and black pepper together in a shallow dish. Place beaten egg in a separate shallow dish. Dip the chicken in the flour mixture and coat evenly; dip chicken in beaten egg. Melt butter in a large skillet over medium heat. Place chicken in the pan; brown on each side, about 6 minutes total. Pour 1/2 cup Swanson(R) Unsalted Chicken Broth and lemon juice into the skillet. Cover and simmer chicken until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside; keep warm. Whisk 2 tablespoons cornstarch and remaining 1/4 cup Swanson(R) Unsalted Chicken Broth together; add to the liquid in the pan. Increase heat to medium-high and stir frequently until sauce has thickened, about 5 minutes. Sprinkle chicken with dill. Serve sauce with chicken.
In a large bowl, combine flour, 2 tablespoons Sugar In The Raw, 2 tablespoons Stevia In The Raw, baking powder, and salt. Using your fingers, work butter into flour until crumbly. Stir in 3/4 cup milk and vanilla until dough comes together. Chill 30 minutes. In a medium saucepan, combine cranberries, 1/4 cup Sugar In The Raw, and 2 tablespoons Stevia In The Raw. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely. Preheat oven to 400 degrees F. Place dough on a lightly floured work surface and roll out into a 16x12" rectangle. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly. Cut crosswise into 9 rolls, place in buttered 8" round or square baking pan. 11. Bake until browned, about 40 minutes. Let cool in the pan 5 minutes. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls. Sprinkle with pecans and serve warm.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water. Mix pasta, kidney beans, garbanzo beans, cherry tomatoes, green bell pepper, green olives, ripe olives, Cheddar cheese, and sausage together in a bowl. Add dressing and toss to coat. Marinate in refrigerator for at least 2 hours before serving.