HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill for medium heat and lightly oil the grate. Stir ground beef, steak sauce, and onion soup mix together in a bowl until well combined. Roll small handfuls of beef mixture into hot dog shapes, 4- to 5-inches in length. Push skewers through lengthwise. Place skewers on preheated grill and cook about 4 minutes. Flip skewers and continue cooking until centers reach an internal temperature of at least 160 degrees F (70 degrees C).
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes. In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated. Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving. Enjoy with your favorite chips or raw vegetables!
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the vanilla and egg. Add flour and baking soda, stir until everything is just combined. Don 't mix too much or the cookies won't be chewy. Drop dough by tablespoonfuls onto the prepared cookie sheet. Place chocolate chips onto the cookies. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.
Preheat the oven to 375 degrees F (190 degrees C). Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust. Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza. Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish. Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes. Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish. Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain. Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.
Preheat oven to 350 degrees F (180 degrees C). Cream the cheese and oleo together. Add the flour, sugar and nuts. Mix well. Drop dough by teaspoon onto ungreased cookie sheet. Flatten thin with wet fingers. Bake for 10 minutes. Let cool before removing from pan.
Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a medium bowl, blend 1/2 the fruit cocktail and the whipped cream. Drain any remaining fluid from the rice and mix 1/2 into the bowl. Continue mixing in the remaining fruit cocktail and rice until the desired consistency has been attained.
Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan. Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.
Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth. Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat. Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours. Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.
Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Combine flour, baking soda, and spices. In a large bowl, cream shortening and sugar. Beat in the egg. Beat in the corn syrup and cider vinegar. Gradually blend in the dry ingredients. On a floured surface, roll out dough to a thickness of 1/4 inch. Using a 1 1/2 inch round cookie cutter, cut dough into rounds and place 1 1/2 inches apart on prepared baking sheets. Bake for 8-12 minutes--until firm to the touch. Transfer to wire racks to cool.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan. Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan; line bottom with parchment paper. Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan. Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract; beat until just combined. Pour over the graham cracker crust. Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan. Bake in preheated oven for 5 minutes.
Bring 2 large pots of salted water to a boil. Divide lobsters between the pots and boil until shells are pink and lobsters are opaque, about 11 minutes. Meanwhile, melt butter in a small saucepan. Add lemon juice, parsley, chives, and basil. Season with salt and pepper. Serve lobsters with warm herb butter and lemon wedges.
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta. Add onion, turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated. When pasta is almost done, add pepperoni and garlic; gently cook through. Remove from heat and stir in cheese and basil. Serve immediately.
Preheat oven to 350 degrees F (175 degree C). In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons. In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions. Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.
Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine. Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.
In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have ice pop molds) and freeze. When set, place a wooden craft sticks into them if you are using plastic cups. Serve when frozen. Watch Now
Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain. Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.
In a medium-sized mixing bowl, combine sausage, egg, crushed crackers and sage. Separate the mixture into two balls. Heat a skillet to a high heat and brown the sausage balls. Drain on paper towels. Transfer the balls to a container with a lid. Combine ketchup, vinegar, brown sugar and soy sauce in a small pot. Stir while heating the sauce. Let the sauce come to a boil, then reduce the heat to simmer. Let the sauce simmer for 20 minutes before pouring the sauce over the balls. Allow to cool, then cover the balls and sauce, and refrigerate overnight. Reheat before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans. In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk. In a large clean glass or metal bowl, whip egg whites until soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. Divide batter into the 3 prepared pans. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack. To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. Remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting can be used warm to fill and frost the 3 layers.
Stir sugar, soy sauce, sesame seeds, mustard, salt, and garlic powder together in a jar with a tight-fitting lid; add vinegar and water, seal jar, and shake until the sugar is dissolved completely. Pour oil into the jar. Seal again and shake until the oil is emulsified into the dressing.
Place apples and 2 cups of cider vinegar or water into a large pot. Cook over medium low heat until soft. Put the fruit through a strainer. Measure the apple pulp by cup into a large mixing bowl. Keep track of how many cups of apple pulp you have added to the mixing bowl. For each one cup of apple pulp mix in 2 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, and the zest of one lemon; mix well. Spoon the mixture into a Dutch oven. Cook the mixture over a medium or medium-low temperature until it "sheets" from the spoon. What this means is that you put a small amount of the apple butter in a spoon and let it cool slightly. As it thickens, two large drops will form along the edge of the spoon (as you hold the spoon upside down over the pot) one drop on either side of the spoon. When these two drops come together and fall as one drop of the spoon, the sheeting stage has been reached. Pour apple butter into hot sterilized jars. Process for 10 minutes in a boiling water bath.
Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour. In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside. Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.
Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until cooked through but firm to the bite, about 5 minutes. Drain and rinse with cold water. Mix cauliflower, cucumber, onion, tomato, cilantro, and serrano chile peppers together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire sauce, respectively, stirring after each addition. Season with salt.
Combine almond milk, cacao powder, stevia powder, almond butter, and cinnamon in a small pot over medium heat; cook, whisking occasionally, until mixture is hot, about 5 minutes.
Combine boiling water and gelatin together in a bowl; stir until dissolved. Mix white rum, creme de cacao, and vodka together in a bowl. Pour alcohol mixture into gelatin mixture. Place 1 maraschino cherry into each shot glass; fill with gelatin mixture. Chill in the refrigerator until set, 8 hours to overnight. Remove from refrigerator; top with whipped cream and chocolate syrup.
In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight. In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture. Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet. Toast walnuts in the preheated oven until fragrant, about 5 minutes. Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust. Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top. Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves. Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes. Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta. Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.
Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl. Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs. Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish. Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes. Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift 4 cups plus 2 tablespoons flour and baking powder onto a pastry board. Make a well in the center of the flour mixture; add white sugar, almonds, eggs, and rum. Mix in flour from the sides of the well to form a thick paste. Drop butter pieces into the flour. Knead dough, starting from the middle, until firm and smooth. Roll out dough to 1/8-inch thickness on a floured work surface. Cut into shapes using 3-inch cookie cutters. Transfer to the prepared baking sheets using a spatula. Bake in the preheated oven until edges are golden, 8 to 12 minutes. Transfer to wire racks to cool slightly, about 5 minutes. Mix confectioners' sugar, rum flavoring, and water together in a bowl to make icing. Spread icing over warm cookies. Place 1 almond half on top of each cookie.
Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes. Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo. Divide chili among serving bowls. Top with cheese, avocado and cilantro.
Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth. Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.
Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth. Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl. Whisk vegetable oil and eggs together in a separate bowl. Stir oil mixture, carrots, and beets into flour mixture until just combined. Pour batter into prepared baking dish. Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat. Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes. Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil. Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.