HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, and allow to cool until the potatoes are cool enough to handle. Slice into 1/4-inch slices, and place into a 1-quart baking dish; set aside. Preheat an oven to 350 degrees F (175 degrees C). Stir the cracker crumbs and melted butter together in a small bowl; set aside. While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the mustard, salt, pepper, and Cheddar cheese until the cheese has melted and the sauce is smooth; pour over the potatoes. Sprinkle with the cracker crumbs. Bake in the preheated oven until the crackers are golden and the sauce is bubbly, 35 to 45 minutes.
Combine the gelatin and water; stir until dissolved. Add the sherbet and mandarin oranges with juice; mix well. Pour into a gelatin mold and chill until firm.
Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands. Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.
Combine sugar, water, corn syrup, and almond extract in the bowl of a stand mixer. Mix on lowest speed until smooth, at least 1 minute.
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings. Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute. Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer. Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low. Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste. Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish. In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt. Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture. Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots. Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out. Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.
Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared pan. Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan. Let cool. In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely. Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the brownies. Allow to cool completely before cutting into 2 inch squares.
Preheat the oven to 375 degrees F. Lightly spray a 3-quart casserole dish (or a 13x9-inch pan) with nonstick cooking spray. Brown the sausage in a skillet and crumble it as it cooks. Remove to a paper towel to drain any excess grease. Roll up the crescent rolls according to your package instructions and line them up in the casserole dish (it is okay if they touch). Whisk together the eggs, milk, apple butter and optional cheese. Scatter the cooked sausage over the top of the crescent rolls in the dish. Pour the egg mixture over the top. Bake for 35-40 minutes or until the eggs have completely set in the center.
Place potato chunks and bay leaf into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl. Combine soy milk, vegan mayonnaise, vegan margarine, Parmesan-style topping, salt, and pepper in a microwave-safe bowl. Heat in 30-second intervals until margarine is melted, 1 to 2 minutes. Pour soy milk mixture over potatoes in the bowl; mash until smooth with a potato masher.
Preheat oven to 325 degrees F (165 degrees C). Beat egg whites until stiff but not dry. Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas. In a separate bowl combine the flour, confectioner's sugar, and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture. Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake at 325 degrees (165 degrees C) for 1 hour, until cake is firm and lightly golden. Cool for five minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray. Whisk eggs and milk together in a bowl. Season with black pepper and dill. Place potato nuggets in a large skillet over medium heat; cook and stir until almost thawed, about 5 minutes. Add corned beef and onion; cook and stir until onions are translucent, about 5 minutes. Remove from heat and cool briefly, about 5 minutes. Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan. Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan. Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes. Pour 7 quarts water into a large stockpot over medium heat. Add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. Reduce heat to a simmer. Place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. Pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. Pour the drippings mixture into the stock. Simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. Pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). Cool and store in airtight containers. Can be frozen.
In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes. Cook French fries according to package instructions while steak is marinating. In a large skillet over medium-high heat, saute steak, peppers and onions until vegetables are tender and steak is cooked to your liking. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt. Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with Ranch-style salad dressing.
Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly a fluted 2 quart ring mold, and dust lightly with flour. Sift pastry flour, salt, and baking powder together. In a large bowl, cream shortening well. Gradually blend in 1 1/2 cups sugar, eggs, vanilla, and 3 tablespoons cognac; beat until light and fluffy. Gently blend sifted ingredients alternately with the milk and cream into the creamed mixture. Pour batter into ring mold. Bake for 45 to 50 minutes, or until cake springs back when lightly touched. Remove from pan, and allow to cool. In a clean, cold bowl, beat the 2 cups whipping cream until peaks form. Stir in 1/4 cup sugar and coffee powder. Frost the cake with whipped cream. When serving, drizzle cake with a few drops of cognac.
Stir the sugar and cinnamon together in a small bowl; set aside. Spread 1 tablespoon peanut butter onto each slice of bread. Sprinkle the peanut butter with the sugar mixture. Sandwich the watermelon slice between the bread.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture. Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender. Add tomato sauce, water, and shrimp and simmer for 10 minutes. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt. Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese. Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.
Place ranch dressing mix and vegetable oil in a 2-gallon resealable bag; seal and shake until well combined. Add crackers and shake until crackers are fully coated. Set aside for 3 hours to allow crackers to absorb coating, shaking bag every 1/2 hour.
In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside. Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!
In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.
Cut bread into a circle with a round cookie cutter or the rim of a glass; discard excess bread. Spread cream cheese onto the bread circle. Place one pineapple chunk on each side of bread, near the top, to make cat ears. Place sliced grape below the pineapple to make the eyes. Press raisin into the center of the bread to create a nose; arrange sunflower seeds under the raisin to make a mouth. Place 3 carrot sticks horizontally on each side of the raisin to create whiskers.
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
Cook and stir bacon and sugar in a skillet over medium-high heat until bacon is crisp and sugar has caramelized, about 10 minutes. Remove from heat. Heat olive oil in a skillet over medium-high heat; add cashews, curry powder, and garlic powder. Cook and stir until fragrant and warmed, 4 to 5 minutes. Mix bacon and seasoned cashews together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes. With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes. Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
Place tomatoes, cucumber, avocado, lettuce, black olives, green olives, feta cheese, and carrots in a large resealable plastic bag. Pour in Italian dressing. Seal bag and toss to coat ingredients with dressing. Microwave spaghetti squash on high for 5 minutes. Cool until easily handled. Scrape spaghetti squash with a fork and spread onto wraps. Lay turkey and chicken on top. Use a spoon to scoop out ingredients from the dressing onto the wraps. Roll up wraps and slice each one in half.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners. Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture. Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter. Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.
Place onion in a food processor and pulse until onion is minced. Add lemon juice, ketchup, cayenne pepper, paprika, salt, and sugar and pulse until evenly combined. Transfer sauce to an airtight container and refrigerate until flavors combine, 2 to 3 hours.
Melt white chocolate chips, cream, corn syrup, butter, and salt together in top of a double boiler over simmering water, stirring frequently, until smooth and glossy, 5 to 10 minutes. Remove fondue from heat and stir in vanilla extract.
Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside. Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil. Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside. Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil. Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes. Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.
Combine almond milk and vinegar together in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal together in a bowl; allow to rest until gelatinous, about 5 minutes. Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. Add almond milk mixture, flaxseed meal mixture, pumpkin puree, and coconut oil to the bowl with the flour mixture. Mix until well blended. Fold in pecans. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.
Preheat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside. Mix chicken, broccoli, VELVEETA and soup in 13x9-inch glass baking dish; top with the stuffing. BAKE 30 min. or until chicken is cooked through.
Mix the oats, coconut, peanuts, and raisins together in a large bowl. Stir the sugar, milk, butter, and cocoa powder together in a saucepan and bring to a boil; boil for 1 minute and immediately remove from heat. Stir the vanilla into the cocoa mixture; pour over the oat mixture and stir to coat. Scoop heaping tablespoonfuls of the mixture and drop into haystack-like piles onto waxed paper; allow to cool completely before serving.
Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
Combine egg yolks, mayonnaise, mustard, and hot sauce in a food processor; puree until smooth. Spoon egg yolk mixture into a pastry bag with a decorative tip; pipe filling into the cavity of the egg white halves.
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil. Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet. Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes. Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.