HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a large baking sheet with waxed paper. Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt. Stir the chips until smooth. Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate. Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes. Break the mixture up into bite-size pieces to serve.
Roast pork according to package directions (takes approximately 30 minutes). Slice meat very thin. Heat panini sandwich press, waffle iron, or skillet, depending on how you will cook your sandwiches. In a small bowl, stir together mayonnaise, capers and lemon pepper. Lightly brush one side of each slice of bread with olive oil. Spread the opposite side of four slices of bread with the mayonnaise mixture. For each sandwich, layer arugula leaves, sliced pork and Havarti on top of mayonnaise mixture. Top with another slice of bread without mayo. (Olive oil should be facing OUT.) Place each sandwich in hot sandwich press or skillet. Cook until bread is toasted and cheese is melted, flipping if necessary. Cut in half and serve immediately.
Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool. Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water. Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth. Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain. Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir. Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir. Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.
Mix cream cheese and poppy seed dressing together in a bowl; fold in chicken, peach, walnuts, and green onions until well coated.
In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese. Bake at 375 degrees F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine the melted and cooled butter or margarine with the brown and white sugars. Beat in the eggs at medium speed of an electric mixer. Add the vanilla, oats, corn flakes, flour, baking soda and baking powder; beating well. Drop tablespoon sized spoonfuls of the dough on to an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes for a soft and chewy cookie.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish. Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely. Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust. Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.
Blend almond milk, frozen bananas, frozen strawberries, and vanilla extract together in a blender until desired consistency is reached. Transfer mixture to a bowl and freeze until solid, about 4 hours.
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt. Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.
Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup. Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.
Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork. Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well. Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side. Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.
Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 6 tablespoons of butter, sour cream, egg, and milk. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole. Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Crush 2 bouillon cubes into the cabbage mixture, and stir to blend and dissolve the cubes. Stir the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole. Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground chicken, 1/3 cup cilantro, Cheddar cheese, garlic, jalapeno pepper, lime juice, cumin, paprika, salt, and pepper together in a bowl; shape into 4 patties. Cook patties on grill until the bottom is browned, 3 to 4 minutes; flip the burgers and top with a slice of Cheddar cheese. Continue cooking until no longer pink in the center, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer burgers to a plate to rest until juices are reabsorbed into the meat, about 3 minutes. Put burgers onto split buns and top with guacamole and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan. Whisk flour, baking powder, and baking soda together in a bowl. Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture. Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes. Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing. Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese. Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally. In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
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. Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water; mix together. Cover and cook on Low until flavors combine, about 8 hours.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft. Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.
In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes. Stir in broth, potatoes, cumin, salt, pepper and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender. Meanwhile, 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 and set aside. In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly. Stir in corn, half-and-half and tortellini and heat through. Serve.
Preheat oven to 325 degrees F (165 degrees C). Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat. Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish. Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation. Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a medium bowl, beat together the eggs, milk, maple syrup, vanilla, and cinnamon. Take a small handful of cornflakes and crumble them into the mixture. Stir well. Soak the bread slices in the mixture for about 2 to 3 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Place the bread slices in the pan; brown on both sides. Sprinkle with confectioners' sugar; serve hot.
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. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute pepper, onion, and garlic for 3 minutes. Add steak and Italian seasoning. Saute until steak begins to firm and is hot and slightly pink in the center, 7 to 10 minutes more. Add remaining olive oil. Drain penne and mix into the skillet. Melt butter in a saucepan over low heat. Whisk in flour; continue cooking and stirring until a paste forms, about 2 minutes. Add evaporated milk and garlic, stirring constantly until sauce is homogenous. Add Cheddar cheese and Gouda cheese by handfuls; continue stirring until completely melted, about 5 minutes. Remove sauce from heat and drizzle over the pasta.
In a bowl, mix the coffee granules, chocolate milk drink mix, dry milk powder, and cinnamon until thoroughly blended. Store in sealed container. To use, mix 2 1/2 tablespoons of the mixture with 8 ounces of boiling water in a mug; stir to dissolve.
Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl. Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt. Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.
Place the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool. Stir nuts and cinnamon into the cooled fruit mixture. Form paste into small, bite-size balls. Roll in confectioners' sugar.
Heat oil in a pan over medium heat. Add ginger and curry leaves; cook and stir until flavor is released, 3 to 5 minutes. Place onions into the pan containing the ginger mixture; cook until the onions are translucent, 3 to 4 minutes. Add garlic paste; cook until garlic releases aroma, 3 to 4 minutes. Pour chili powder, coriander powder, turmeric powder, and salt into the onion mixture. Cook and stir, being careful not to burn the spices, until spices are incorporated, about 2 minutes. Stir tomatoes and tomato paste into the pan; cook and stir until the tomatoes are soft, about 5 minutes. Add boiled eggs to the pan; stir until eggs are coated, about 1 minute.
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
In a medium saucepan bring the dates, sugar, water, lemon zest and orange zest to a boil. Boil for 3 minutes, stirring constantly, then remove from the heat and set aside to cool. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together the rolled oats, flour, baking soda, brown sugar and cinnamon. Stir in the walnuts and melted butter. Mixture will be somewhat crumbly. Press half of the mixture into the bottom of the prepared pan. Spread the date filling evenly over the crust. Crumble the rest of the crust mixture over the filling, and pat down slightly. Bake for 25 to 30 minutes in the preheated oven. Cut into bars while warm. Dust with confectioners' sugar when cooled.
Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.
Bring a pot of water to a boil; add ramen noodles. Boil, stirring occasionally, until noodles are tender, about 3 minutes. Drain. Allow noodles to cool slightly. Beat 2 eggs in a bowl; season with salt and pepper. Stir noodles into eggs until evenly coated. Divide noodles into 6 burger-size ramekins or bowls. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate until firm, about 20 minutes. Mix beef, soy sauce, and sesame oil in a bowl. Divide beef mixture into three equal portions and shape into patties. Heat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. Invert each ramen bowl, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape. Fry each ramen bun, without moving noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer buns to large plate with the crispy side up. Heat about 1 tablespoon vegetable oil in the same skillet used to fry ramen over medium heat. Cook beef patties until burgers are lightly pink in the center, 3 to 5 minute per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Arrange a slice of American cheese over each burger and continue to cook until melted, about 1 minute more. Mix ketchup and chile-garlic sauce in a small bowl; spread mixture over the crispy side of each ramen bun. Divide arugula over 3 ramen buns. Place burgers over arugula. Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm, about 1 minutes per side. Place egg over patty and top with remaining bun.
Toast bread slices; remove crusts and cut each slice into 4 squares. Spread peanut butter over 12 toast squares. Spread chocolate-hazelnut spread over the remaining 12 toast squares. Arrange squares in a grid pattern on a serving plate, alternating chocolate-hazelnut spread and peanut butter topped slices.
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
To Make Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until all ingredients are thoroughly combined. Generously grease an 8 inch pie pan. Press graham cracker mixture evenly into pan. Chill until ready to use. To Make Filling: In a heavy saucepan, mix together sugar, flour, and salt. Gradually add milk, stirring well. Add egg yolks and whisk until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens. Stir in vanilla extract and allow mixture to cool. Pour cooled filling into crust and chill before serving.
First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas. Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart. Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.