HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place potato slices in a medium bowl with enough water to cover. Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender. In a separate medium saucepan over medium heat, melt 1/4 cup butter, and thoroughly blend in flour. Gradually stir in milk. Cook and stir 5 minutes, or until thickened. Reduce heat, and blend Cheddar cheese into the mixture. Season with salt and pepper to taste. Line a medium baking dish with 1/2 the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter. Bake 30 to 40 minutes in the preheated oven, until lightly browned.
Blend butternut squash and water together in a food processor until smooth. Slowly mix brown rice into squash mixture until desired consistency is reached; stir in yogurt.
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff). Shape into balls and place on a pan covered with wax paper. Place into the refrigerator. In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil. Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats. While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds. Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.
Spray or lightly grease a large skillet and heat over medium heat. Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes. Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan. Roast the lamb in the preheated oven for 1 hour. Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds. Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes. Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler. Fill a large bowl with ice water. Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes. Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more. Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
In a skillet over medium heat, combine red wine, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool. Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce. Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes. Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.
Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes. Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap. Chill sauce in refrigerator until cold, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Beat eggs and sugar together in a large bowl with an electric mixer until fluffy. Sift 2 1/2 cups flour and baking powder together in a separate bowl. Beat half of the flour mixture gradually into the egg mixture with electric mixer on low speed. Mix in orange juice and vegetable oil. Add remaining half of the flour mixture, orange zest, and anise seed; beat until smooth batter forms. Pour boiling water over the sultana raisins, drain, and pat completely dry with a paper towel. Mix walnuts and raisins in a bowl with 1 tablespoon flour; fold into batter. Spread batter evenly into prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. If cake top browns before cake is fully cooked, cover with aluminum foil and bake until set, about 10 minutes more. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Dust with confectioners' sugar.
Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.
Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot. Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon. Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop. Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a large, oven-proof skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion has softened and turned translucent, about 5 minutes. Add the nutmeg, walnuts, bay leaf, mushrooms, and mushroom liquid; bring to a simmer and cook until the sauce reduces and darkens, 5 to 10 minutes. Press the snapper fillets into the flour and shake off the excess. Place the fillets into the pan and cover with the sauce. Place the skillet in the preheated oven and bake until the fish flakes easily with a fork, about 20 minutes. Sprinkle with parsley to serve.
Preheat oven to 300 degrees F (150 degrees C). Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes. Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved. Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot. Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly. Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.
Put mushrooms, butter, and ranch salad dressing mix in a slow cooker. Cook on Low for 3-4 hours.
Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.
Bring a large pot of lightly salted water to a boil; stir in 1 tablespoon olive oil. Cook tagliatelle at a boil until tender yet firm to the bite, about 11 minutes. Drain. Peel and devein prawns, reserving heads for broth. Combine prawn heads, half of the onion, 2 cloves garlic, and ginger in a pot; cook and stir until fragrant, 2 to 3 minutes. Pour in water; bring to a boil. Simmer until broth is reduced, about 15 minutes. Heat 2 tablespoons olive oil in a skillet over medium heat. Add remaining onion and 2 cloves garlic; cook and stir until onion is translucent, about 5 minutes. Stir in broth, clams, and dried chile peppers; simmer until most of the clams open. Add white wine and squid; cook until squid is tender, 15 to 20 minutes. Stir cooked tagliatelle and prawns into the skillet. Cook until prawns are opaque, 1 to 2 minutes. Squeeze in lemon juice; season with salt and pepper. Toss tagliatelle well and transfer to a serving dish. Garnish with parsley and fresh chile peppers.
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. Blend together the confectioners' sugar, 3/4 cup mashed potatoes, coconut, and amaretto. Cover and refrigerate for at least four hours or overnight. To Make Frosting: Using double boiler, mix together the frosting mix, corn syrup, water and butter or margarine. Stir until butter is melted and mixture becomes smooth. Remove from heat. Form pieces of potato mixture into walnut-sized balls. Dip in frosting mixture. Set on cookie sheet, unfrosted side down. Refrigerate at least two hours.
In a medium bowl, mix together the cream cheese and blue cheese. Blend in the celery, onion, hot pepper sauce, and cayenne pepper. Chill overnight, or until firm. Roll the chilled cheese mixture into a ball, and coat with pecans. Wrap in waxed paper, and refrigerate until serving.
Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust. Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.
In a medium-sized mixing bowl, blend cream cheese and butter or margarine. Stir in cheese sprinkle, Cheddar cheese, green onion, lemon juice and parsley. Shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. Refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat. Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl. Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top. Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Pour milk into a bowl; add pudding mix and beat continually until the powder is completely dissolved and the mixture begins to thicken, about 2 minutes. Beat melted peanut butter into the pudding mixture. Chill pudding mixture in refrigerator until slightly thickened, about 3 minutes. Spread about 1 heaping tablespoon pudding mix onto each graham cracker square; sandwich squares together to get 16 pudding-filled squares. Arrange onto a baking sheet and cover lightly with plastic wrap. Chill in freezer until the pudding is firm, at least 1 hour. Store in a resealable plastic bag in the freezer.
Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray. Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken. Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes. While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes. Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.
Heat milk and cream until almost boiling, stirring regularly, about 5 minutes. Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk. Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C). Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours. Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Combine flour, baking soda, and salt in a bowl. Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract. Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets. Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten. Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken. Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.
Dissolve yeast in warm water and let stand until creamy, about ten minutes. In a large bowl, combine the cake mix and flour. Slowly add the yeast and water mixture and stir until smooth. Cover the bowl and let dough rise in a warm place until doubled in volume, about 1 hour. Grease a 10x15 inch baking pan with high sides, or two 9x13 inch pans. With a spatula, scoop the dough out onto a heavily floured surface. Dust the top and roll or pat the dough into a large rectangle, about 12x24 inches. Brush dough with the melted butter or margarine. Combine sugar and cinnamon in a small bowl and sprinkle over the dough. Roll up dough jelly roll fashion and seal edge with a little water. Cut the roll into 1 1/2 to 2 inch slices. Place snugly into the prepared pan. Let rise in a warm place for about 1/2 hour or until doubled. Preheat oven to 350 degrees F (175 degrees C) While rolls are rising, combine butter or margarine, corn syrup and brown sugar in a heavy saucepan. Cook over low heat, stirring occasionally, until smooth. Remove from heat. When rolls have risen, pour the syrup over the tops of the rolls, letting it dribble down into the pan. Sprinkle rolls with pecans and bake at 350 degrees F (175 degree C) for 25 minutes or until golden brown.
Combine stir-fry vegetables, shrimp, white wine, garlic, and honey in a skillet over high heat; cook and stir until mixture begins to simmer and shrimp are warmed through, about 10 minutes.
Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl. Heat a waffle iron to medium-high according to manufacturer's instructions. Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes. Stir batter and cook in the preheated iron according to manufacturer's instructions.
Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.
Combine 1 cup chicken broth and tomato in a blender; blend until smooth. Transfer tomato mixture to a large pot; add remaining 11 cups broth. Bring to a boil, skimming off any foam that rises to the top. Season broth with salt and pepper. Mix ground chuck, hot pepper, garlic, and cumin together in a bowl. Season with salt and pepper. Scoop ground chuck mixture into a small ball; press 1 cube of pepper Jack cheese and 1 chunk of egg into the center and roll meatball to seal. Repeat with remaining chuck mixture, cheese, and eggs. Lower meatballs gently into the boiling broth. Add potatoes, onion, white rice, and cilantro. Simmer until meatballs are no long pink and potatoes and rice are tender, 20 to 30 minutes.