HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a mini-muffin pan with cooking spray. Mix turkey sausage, garlic, and sage in a skillet over medium-high heat; cook and stir until browned, about 6 minutes. Drain. Mix browned sausage mixture, quinoa, Cheddar cheese, Parmesan cheese, green onions, eggs, flour, and black pepper together in a medium bowl until well-blended. Spoon mixture into prepared muffin cups. Bake in the preheated oven until golden brown, about 20 minutes.
Combine the pears and the sugar and let stand for one hour. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary. Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet. Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables and toss.
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread. Place the panini on a panini press for 5 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side. Plate the panini with the peppers.
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool. When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges. Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
Preheat an outdoor grill for high heat. Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning. Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill. To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.
To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth. Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
Prepare French toast according to package directions. Saute smoked sausages in a skillet over medium heat until browned. Cut French toast into 1-inch wide pieces. Spread a little maple syrup on each piece of toast then sandwich one smoked sausage between two pieces of toast and seal together with a toothpick. Repeat with remaining smoked sausages. Mix 1/4 cup maple syrup and Dijon mustard in a small bowl and serve alongside French toast bites. Sprinkle with confectioners' sugar before serving.
Line a colander with coffee filters and set it in a large bowl. Add yogurt and cover with a clean kitchen towel. Place in the refrigerator for 6 hours to overnight; the fluid from the yogurt will collect in the bottom of the bowl. Scoop yogurt out of the coffee filters and back into the original container for storage. Discard accumulated fluid or reserve for other use.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, season salmon fillets with salt and pepper. Spray a large skillet with cooking spray and heat over medium-high heat. Place salmon fillets into the skillet and cook until golden, about 3 minutes on each side. Cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork, 2 to 3 minutes longer. Remove salmon from the skillet and set aside. Stir orange juice and soy sauce into the same skillet. Cook on high heat until slightly thickened, 1 to 2 minutes. Remove from heat and stir in the sesame oil. Spoon sauce over the salmon and serve with rice.
In a microwave safe dish, combine the butterscotch chips and peanut butter. Cook in the microwave for 1 minute on full power. Stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. Mix in the peanuts and shoestring potatoes. Spoon small heaps onto waxed paper, and let stand until firm.
Preheat oven to 375 degrees F (190 degrees C). Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate. Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon; gradually blend into the creamed mixture. Stir in the oats. Press the dough into the bottom of the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. Melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. Spread over bars. Cool completely before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan. Cream butter, add sugar and blend, beat in the eggs. Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish - it is really great). Pour batter into prepared pan(s). Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,
Measure the vanilla vodka, limoncello, pomegranate juice and lime juice into a cocktail shaker. Add several ice cubes, seal the lid and shake until frosty. Strain into a martini glass and garnish with a lemon twist.
Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well. Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven). Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!
Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing. To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Heat a large skillet over medium-high heat. Cook and stir ground sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into the bottom of a 9-inch cake pan. Combine sausage, marinara, green bell pepper, and onion in a bowl. Fill the bottom crust with marinara mixture and top with mozzarella cheese. Cover with the second crust, crimping the edges to seal. Cut an "x" in the top crust to release steam. Sprinkle Italian seasoning and garlic powder over top crust and arrange pepperoni over seasonings. Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.
Cut a crisscross almost all the way down into each roll, leaving the bottom crusts intact. Fill all the slits with Parmesan cheese. Paint the tops of the rolls with melted butter; sprinkle equally with garlic seasoning. Preheat an air fryer to 350 degrees F (180 degrees C). Place rolls in the basket of the air fryer. Cook until cheese is melted, about 5 minutes.
Heat butter in a skillet over medium-low heat and cook red bell pepper and yellow bell pepper until soft but not browned, about 5 minutes. Mix bell peppers, salami, cream cheese, Parmesan cheese, and egg in a bowl. Season with paprika. Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll out to 2 large rectangles. Spread bell pepper mixture over the puff pastry, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll and place in the freezer until filling hardens, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Line 2 or 3 baking sheets with parchment paper. Remove puff pastry rolls from freezer and slice into 1/2-inch-thick slices; lay 2 inches apart on the prepared baking sheets. Bake in the preheated oven on the center rack until lightly browned and puffed up, 20 to 30 minutes.
Combine avocado oil, egg yolks, lime juice, mustard, and salt in a large mason jar. Puree mayonnaise slowly using an immersion blender until smooth. Store in the refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Crumble the sausage into a saucepan over low heat; cover and cook until sausage is completely browned, stirring every 30 seconds; drain. Place the bread on a baking sheet with the crust sides down. Arrange the cooked sausage evenly over both halves of bread. Top each with tomato slices, red bell pepper strips, mozzarella slices, green olives, and black olives. Bake in preheated oven for 10 minutes. Whisk together the olive oil, balsamic vinegar, oregano, basil, salt, pepper, onion, and garlic in a bowl. Drizzle over baked bread halves. Bake another 5 minutes. Cut into 2 inch slices to serve.
Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg. Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated. 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. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes. Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla, bananas and peanut butter. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours. Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds. Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.
Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture. Cover and chill dough for 3 hours. Preheat oven to 350 degrees F (175 degrees C). Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned. To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.
Preheat oven to 375 degrees F (190 degrees C). Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish. Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.
Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.
Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard. Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool. In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture. Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open. Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.
Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender. Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot. Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside. Heat the vegetable oil in a large skillet over medium heat. Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute. Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more. Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes. Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes. Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.
Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes. Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes. Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.
In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep. On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces. Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead. Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves. Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.
Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. In a small bowl combine cream of coconut and condensed milk. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake. Serve chilled.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Pour soda and buttermilk into a large bowl. Stir in baking mixing until dough pulls together. Knead dough in bowl until smooth. Flatten dough and cut into 6 rounds. Place biscuits on pan and brush with melted butter. Bake in preheated oven until golden brown, about 18 to 20 minutes. Let cool 10 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish. 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 over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish. Bake uncovered until heated through, 30 to 35 minutes.
Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.
Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.
Spoon cream cheese into a bowl. Add cranberry sauce; blend thoroughly with a large spoon. Dish into a dip bowl or platter and garnish with mint for color.