HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. Beat eggs together in a large bowl. Stir milk into eggs. Heat oil in a skillet over medium heat; saute onion until softened, 5 to 10 minutes. Add ham; cook and stir until ham is warmed, 2 to 3 minutes. Transfer onion-ham mixture to the prepared baking dish. Layer provolone cheese over onion-ham mixture. Pour egg mixture over cheese; season with salt and pepper. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 to 50 minutes.
Combine coconut cream and coconut milk in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Remove from heat. Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth. Place in the refrigerator until chilled, 1 hour to overnight. Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.
Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.
Combine cream cheese, cranberries, green onion, and jalapeno pepper in a bowl and mix well. Form into a ball and chill for at least 2 hours before serving.
Place tea bags and mint sprigs into a large pitcher. Pour in boiling water; steep for 8 to 10 minutes. Remove tea bags and mint; before discarding, squeeze excess tea back into pitcher. Stir in sugar until dissolved; add orange juice and lemon juice. Pour in cold water and rum. Refrigerate at least 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Sift flour, baking powder, cinnamon, baking soda, ginger, allspice, and salt into a bowl. Cream coconut oil, molasses, and sugar in a bowl with an electric mixer; add vanilla extract. Stir in flour mixture; mix until a sticky dough forms, about 2 minutes. Wrap dough in plastic wrap and chill for 2 hours. Roll out dough on a floured surface to 1/4 to 1/2-inch thickness. Dip cookie cutter in flour, cut out cookies, and place on the prepared baking sheets. Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted. Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pistachios, dried raspberries, and coconut chips quickly over chocolate before it sets. Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Place the potatoes in a Dutch oven and fill with enough water to cover. Bring to a boil; reduce heat to medium-low. Cover and simmer until potatoes are tender, and a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. Peel, cut into cubes, and place in a large bowl. To make the dressing, combine the tofu, lemon juice, mustard, garlic, and 1 teaspoon of salt in the bowl of a food processor. Blend until smooth. With the processor running, add the olive oil in a thin, steady stream, blending just until mixture thickens. Set aside. Combine the celery, red bell pepper, eggs, green onions, and pickles in the bowl with the potatoes. Pour the dressing over the potato mixture, and toss lightly to evenly coat all ingredients. Season to taste with salt and pepper. Cover and chill at least 4 hours. Just before serving, toss the salad with milk, 1 tablespoon at a time, to reach the desired consistency.
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer. Bake for 40 to 45 minutes. Cool.
Spread a thick layer of white frosting onto each cupcake. Create a snow-like effect with a palette knife or the back of a spoon. Spoon the remaining frosting into a piping bag with a small round tip. Pipe rows of rectangles, offset from one another, onto the base of the cupcake to create 'bricks'. Shape red fondant into 24 small cylinders for Santa's legs. Shape the black fondant into 24 boots or shoes. Divide the white fondant into 24 balls and flatten into round circles. Glue the white fondant circles onto the bottom of each red leg with a bit of water. Affix a black boot to the bottom of each red leg, then use a spoon to create the soles. Use your fingers to slightly narrow the other end of each leg. Stick the narrow ends of two legs into each cupcake. Repeat with remaining legs and cupcakes.
Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally. Preheat an oven to 400 degrees F (200 degrees C). Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest. Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Using a pastry blender or food processor, cut butter into cream cheese. In a small bowl, sift dry ingredients together except for confectioners' sugar. Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture. Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing. Roll dough to 1/4-inch thickness. Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression. Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container
Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk. Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs. Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet. Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.
Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours. Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade. Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.
Fill a shaker with ice and pour in vodka, vermouth and cranberry juice. Shake vigorously for 10 seconds. Strain into a cocktail glass. Garnish with a twist of lime
Preheat oven to 350 degrees F (175 degrees C). Cook pasta in a large pot of boiling water until al dente. Drain. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top. Bake for 30 to 35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes. Remove from heat and either let stand until ready to barbecue or cook immediately. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray. Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice. Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper. Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top. Bake in the preheated oven until the egg is set, 12 to 15 minutes.
Stir pudding mix and reserved liquid from mandarin oranges together in a large bowl until smooth. Stir marshmallows, banana slices, strawberry slices, kiwi slices, and pecans into the pudding mix. Chill 30 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.
In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade. Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.
Muddle thyme, sage, oregano, rosemary, garlic salt, and salt together with a mortar and pestle. Pour vinegar into mortar bowl and swirl around to mix with herbs. Scoop egg yolks from eggs and transfer to a bowl; mash egg yolks using a fork until texture is very fine. Stir chives and black pepper into mashed egg yolks. Pour vinegar-herb mixture into egg yolks and mix well. Mix mayonnaise, sour cream, mustard, and sucralose sweetener into egg yolk mixture until smooth. Spoon egg yolk mixture into egg whites using a teaspoon.
Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray. Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.
Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pat shrimp dry with paper towels. Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl. Dip each shrimp in the egg mixture, then the flour mixture to evenly coat. Transfer prepared shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover. Cook 8 to 10 shrimp at a time in the hot oil until golden brown on the outside and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp. Toss shrimp together with hot sauce in a large bowl until each piece is coated.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub both sides of each lamb chop with the garlic clove and season with black pepper. Mash blue cheese and cream together in a bowl, forming a paste. Cook lamb chops under the broiler until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Spread the cheese paste evenly atop one side of each chop. Bake under the broiler until the cheese is browned and bubbling, 1 to 2 minutes more.
Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain. Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top. Bake in the preheated oven until set in the middle, about 35 minutes. Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes. Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.
Spray a deep 9x13-inch baking dish with cooking spray. Lay bread pieces into bottom of the prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over bread. Whisk eggs, cream of celery soup, and milk together in a bowl until mixture is smooth. Spread 1 package of Cheddar cheese over sausage; pour egg mixture over the cheese. Spread remaining package of Cheddar cheese over the top of the casserole. Cover with foil and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in the preheated oven until set, about 45 minutes; remove foil covering and continue baking until cheese topping is browned, about 15 more minutes. Let casserole stand 10 minutes before serving.
Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes. Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan. Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Preheat grill for medium heat. In a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. Place the salmon in the dish, turning coat. Squeeze lemon juice over each fillet. Cover, and marinate in the refrigerator for 30 minutes. Lightly oil grill grate. Transfer salmon to the grill, and discard any remaining marinade. Cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.
Place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. Cover, and puree until smooth; serve.
Cook pasta in a large pot of boiling salted water until done. Meanwhile, mix together tuna, olives, pine nuts, garlic, parsley, basil, and crumbled feta cheese. Drain pasta. If you are serving it cold, then rinse with cold water until chilled. In a large bowl, toss pasta with lemon juice and olive oil. Stir in tuna mixture. Serve hot, or chill for about 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan. Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until ingredients are evenly distributed. Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended. Pour sweet potato mixture into oats mixture and mix well. Spread mixture evenly into prepared baking dish. Bake in preheated oven until oatmeal has set and the top is golden brown, about 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.
Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.
Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes. Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.