HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an aluminum loaf pan with waxed paper. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Mix walnuts, goat milk, corn syrup, vanilla extract, and salt into chocolate; stir until glossy. Pour into prepared loaf pan; cool until solidified, 2 hours or overnight. Invert loaf pan to remove fudge, peel off waxed paper, and cut into squares. Refrigerate to set, about 30 minutes.
Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved. Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink. Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.
In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Combine the cucumber, baby carrots, lime juice, chili powder, salt, and cayenne pepper in a bowl; toss to combine evenly.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender but still firm to the bite, 10 to 15 minutes. Drain. Melt butter in a saucepan over medium heat; whisk flour, ranch dressing mix, and white pepper into butter until a paste-like consistency is reached. Pour milk into butter mixture; cook, whisking constantly, until sauce is thick and bubbly, 5 to 10 minutes. Spray a nonstick skillet with cooking spray and place over medium heat. Cook and stir onion and garlic in hot skillet until slightly softened, about 2 minutes. Transfer 1/2 of the onion mixture to a plate and return skillet to heat. Stir mushrooms into skillet with remaining onion mixture; cook and stir until mushrooms are tender, about 5 minutes. Stir mushroom mixture, green beans, and sauce together in a 1 1/2-quart casserole dish. Stir reserved onion mixture and bread crumbs together in a bowl; sprinkle over green bean mixture. Bake in the preheated oven until hot and bubbling, 25 to 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix ground beef, jalapeno chile pepper, and honey with your hands in a large bowl; shape into 4 even patties. Cook on preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Whisk the flour together with 2 tablespoons salt and 2 tablespoons pepper in a mixing bowl; set aside. Beat the eggs in a separate mixing bowl; whisk in the milk, 1 teaspoon salt, and 1 teaspoon pepper until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip the cucumber slices into the beaten egg, then press into the flour. Gently place the cucumber slices into the hot oil and cook until golden brown on both sides, about 3 to 4 minutes. Drain on a paper towel-lined plate, allowing to cool 5 minutes before serving.
For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.
Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over. Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill. Slice each roll into four evenly sized sandwiches, and serve as soon as possible.
In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
Blend watermelon, water, condensed milk, vanilla powder, and raspberry extract together in a blender until smooth.
Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Fold melted chocolate into the mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a bowl using and electric mixer until smooth and creamy; add flour. Beat mixture until just combined; fold in cheese until dough is evenly mixed. Spread apples into a 9x13-inch baking dish. Spoon dough mixture over apples to evenly cover. Bake in the preheated oven until golden brown, 35 to 40 minutes.
Stir goat cheese, 1/4 cup olive oil, and lemon juice together in a small bowl; season with salt and black pepper. Place a spoonful of goat cheese mixture onto each basil leaf. Wrap the basil leaf around the goat cheese to form a ball. Drizzle with olive oil.
Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.
Preheat oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut a slit down the center of a loaf of bread, and use a spoon to scoop out the interior, leaving a pocket in the loaf. Line the pocket with 2 slices of processed cheese food. Divide the cooked bacon slices in 4, and stuff each bread loaf with 1/4 of the bacon. Place sliced roast beef and ham onto microwave-safe plates, and top slices with a pat of butter. Cook in microwave oven set on High until the butter has melted, about 30 seconds. Lightly stuff each loaf with 1/4 of the buttered meat slices. Top with sliced American cheese, and stuff a couple of pats of butter into the top of each loaf. Use remaining butter to spread over the outside of each loaf. Generously drizzle dollops of Dijon mustard and mayonnaise over the top of the stuffing. Place loaves on a baking sheet, and bake in the preheated oven until the bread is toasted and the filling is hot and melted, about 30 minutes. Watch carefully to avoid burning bread. Heat the gravy to a simmer over low heat; remove sandwiches from oven, slice into serving portions, and top each serving with a generous helping of hot gravy.
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and Monterey Jack cheese in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted, about 5 minutes. Transfer to a baking pan. Mix bacon, green salsa, green onions, and jalapeno peppers in with the cheese. Bake dip in the preheated oven until warm and bubbly, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Generously butter six 8-ounce ramekins and place on baking sheet. Melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. Remove melted chocolate from heat and set aside to cool. It should be room temperature but still fluid. Melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. Keep candy warm. Beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in egg yolks one at a time. Continue mixing until batter is thick and lemon-colored, about 3 minutes. Pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. Beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. Divide batter among prepared ramekins. Bake in preheated oven for 15 minutes. Remove tray from oven. Carefully place 2 or 3 green candy pieces and 1 white candy piece (or more white than green, if desired) in the center of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). Let cakes cool in ramekins for 10 minutes. Melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. Let cool until room temperature but still fluid. Whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream. Gently unmold cakes onto baking sheet. Carefully dip cakes into black candy coating, or pour it over the cakes to coat. Sprinkle grated chocolate onto a serving platter and place cakes onto the grated chocolate. Spoon a dollop of green whipped cream on top of each cake. Pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and white candy filling. Serve immediately.
Grate cucumber into a colander; place in a sink and allow to drain for 20 minutes. Squeeze out remaining moisture and transfer to a small bowl. Add vegan yogurt, lemon juice, dill, chives, sucanat, salt, and black pepper and stir well. Cover and refrigerate until needed. Stir well before using. Heat olive oil in a saute pan over medium heat. Add garlic and cook gently until golden, about 1 minute. Add seitan in a single layer, if possible. Brown seitan gently, about 5 minutes. While seitan cooks, blend cumin, oregano, basil, cinnamon, nutmeg, and chili powder together in a bowl. Sprinkle spice mix over browned seitan and toss. Continue browning seitan until heated thoroughly and golden brown, about 5 minutes more. Assemble a sandwich by layering seitan, tomato, onion, and lettuce on a pita. Spoon sauce on top. Repeat with remaining fillings, sauce, and pita.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned and crumbly, 5 to 10 minutes. Add pineapple and leek and cook over high heat for 5 minutes. Pour in a few tablespoons of the pineapple juice. Season with curry, chicken granules, salt, and pepper. Stir in ketchup and tomato paste and mix well. Cover skillet and simmer sauce over low heat for 5 to 8 minutes. Add more pineapple juice if sauce appears dry. Pour in cream and mix with drained penne.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish. In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside. In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping. Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes. Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
Place plantains in a large pot and cover with water and salt. Bring to a boil; cook until plantains can be easily pierced with a fork, 10 to 15 minutes. Drain plantains and cut lengthwise to remove veins; cut into smaller pieces. Place plantains, butter, milk, nutmeg, and white pepper in a food processor and pulse until creamy. Sprinkle cheese on top.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain. In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Place cabbage and olive oil in a medium bowl and toss to coat. Spread coated cabbage in the bottom of a 9x13 inch baking dish and top with peppercorns. Add water just to cover. In a large shallow dish or bowl combine the garlic powder, pepper, salt, parsley and Cajun spice. Mix together. Roll pork in spice mixture and place on top of cabbage. Bake in the preheated oven for about 45 minutes or until almost done; when done, internal temperature of pork reaches 145 degrees F (63 degrees C). Stir tomato paste into cabbage mixture and bake another 15 to 20 minutes. (Note: Baking time will vary depending on size of roast.)
Bring water and sugar to a boil in a saucepan over medium-high heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes. Lightly oil a baking sheet. Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder. Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture. Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes. Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.
Add ingredients according to the manufacturer's directions. Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.
Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour. Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil. Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight. Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick. Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it. Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish. Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper. Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.
Stir sugar, cocoa powder, butter, and 7 tablespoons milk together in a saucepan; bring to a boil. Cook, stirring constantly, at a boil for 2 minutes. Remove immediately and put saucepan in a sink with 1 inch cold water in it to cool the frosting. Add remaining milk and vanilla extract to the frosting; stir until thick.
Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes. Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes. Serve garnished with cheese and tortilla chips, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups with coconut oil. Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated. Beat 1 egg and vanilla extract into the coconut oil mixture. Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms. Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture. Spoon dough into prepared muffin cups to about half full. Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix. Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes.
Preheat oven to 425 degrees F (220 degrees C). Slice cod fillet in half horizontally to yield 2 thin slices; set aside. In a skillet over medium heat, melt butter. Stir in onion and mushrooms, and cook until softened, 3-5 minutes. Season with salt and pepper; set aside to cool slightly. In a medium bowl, blend the pate and cream. Mix in onions and mushrooms. On a lightly floured surface, roll out the pastry to make 12x14 inch rectangle. Place 1 slice of the cod fillet in the center of the rectangle. Spread with 1/2 the pate mixture and layer with the other piece of fillet. Spread remaining pate mixture on top. Fold pastry edges over the filling towards the center, and seal with egg. Brush pastry on all sides with egg. Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.
In a small bowl, stir together coconut, brown sugar, and cinnamon. Measure flour, baking powder, baking soda, and salt into a bowl; mix well. In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect. Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.
Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven. Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.