HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners. Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl. Pour pumpkin puree mixture into flour mixture; stir until batter is just combined. Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper.
Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika. Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions. Bake at 350 degrees F (175 degrees C) for 30 minutes.
In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water. In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion. In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well. Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors. Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.
In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor. Mix the cucumber, yogurt, garlic, sour cream, and mayonnaise together in a bowl; season with salt and pepper.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool. Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl. Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Pour water in a large bowl; add cauliflower florets. Cover bowl tightly with plastic wrap. Cook cauliflower in microwave oven on High for 4 minutes. Pour excess water from bowl. Transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. Gently stir cauliflower mixture to season evenly. Pour cream of mushrooms soup over the cauliflower mixture; stir to coat. Spread French-fried onions over the mixture and top with Parmesan cheese. Bake in preheated oven until browned, about 45 minutes. Cool 5 minutes before serving.
Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes. Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.
Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Beat the butter and cottage cheese together in a bowl with a whisk or fork until smooth. Stir in the green onions, celery, jalapeno, dill, and cilantro. Season with salt.
Preheat oven to 200 degrees F (95 degrees C). Spread bread cubes onto 2 baking sheets. Bake in the preheated oven until completely dry, about 2 hours. Transfer bread cubes to a large bowl. Melt 1/2 cup butter in a large saucepan over medium heat; saute onions, apples, and celery, stirring occasionally, until tender, about 10 minutes. Add chicken broth and poultry seasoning and simmer until flavors blend, about 5 minutes. Pour mixture over bread cubes and toss to coat; season with salt and pepper. Cover bowl with plastic wrap and set aside for liquid to absorb, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Remove cover from bowl and transfer bread cube mixture to a 9x13-inch casserole dish. Drizzle 1/2 cup melted butter over bread cube mixture. Bake in the preheated oven until golden brown, about 20 minutes.
Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins. Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour. Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Whisk together the flour, paprika, cayenne pepper, salt, and black pepper in a shallow bowl. Press each chicken breast into the flour mixture on both sides. Tap off excess flour. Heat olive oil and 1 tablespoon of butter in a skillet over medium heat until the butter gives off a slightly toasted fragrance, and pan-fry the chicken until browned on both sides, about 3 minutes per side. Set aside. Melt 1 more tablespoon of butter in the skillet, and cook and stir the onion until translucent, about 5 minutes; stir in the shiitake mushrooms, oyster mushrooms, cremini mushrooms, and garlic, and cook until the mushrooms have given off their juice and begun to brown, 10 to 12 minutes. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the pasta into a serving dish, and toss with 2 tablespoons of butter; season to taste with salt and black pepper, and keep warm. After the mushroom juices have evaporated, pour Marsala wine into the sauce, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Turn heat to high, and stir until half the wine evaporates, about 3 minutes; stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until the sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; return cooked chicken breasts to the sauce. Cook until the chicken juices run clear and the sauce has thickened, about 5 minutes. Stir in parsley. Serve with buttered fettuccine.
Coat a large pot with cooking spray and place over medium heat. Add the onion and celery and saute for 10 minutes, or until onion is tender. Add the broth and potatoes and stir well. Now stir in the parsley, garlic powder and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the milk and continue to simmer for 10 minutes. Finally, stir in the potato flakes and allow to heat through.
Heat oven to 325 degrees F. In medium bowl, mix flour, cocoa and baking soda; set aside. In large bowl, beat butter, 1/2 cup Truvia(R) Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoons on ungreased cookie sheet. Press down slightly. Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes Meanwhile, in small bowl, beat 1 tablespoon Truvia(R) Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.
Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker. Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker. Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.
Preheat a grill for high heat. In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties. Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Preheat oven to 350 degrees F (175 degrees C). Stir panko bread crumbs and melted butter together in a bowl until evenly coated. Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer. Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots. Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.
Combine stewed tomatoes, corn, onion, celery, poultry seasoning, garlic powder, bouillon cube, seasoned salt, and black pepper in a Dutch oven over medium heat. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Add okra and simmer until stew is thickened, about 5 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper. Arrange butternut squash slices on the baking sheets. Sprinkle 1 pinch nutmeg on top. Bake in the preheated oven until pliable but not mushy, about 5 minutes per side. Melt 2 tablespoons butter in a large saucepan over medium heat. Add leek and spinach; cook and stir until wilted, about 5 minutes. Stir 1/2 cup milk, Parmesan cheese, rice flour, balsamic vinegar, Worcestershire sauce, onion powder, and black pepper into the saucepan until combined and slightly thickened, about 5 minutes. Arrange half of the butternut squash in the bottom of an 8-1/2x11-inch casserole dish. Layer leek mixture and ricotta cheese on top. Arrange remaining butternut squash on top. Bake lasagna in the preheated oven until golden, about 40 minutes. Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in flour until a golden paste forms, 5 to 10 minutes. Increase heat to medium-high; slowly whisk in 2 cups milk until thickened and bubbling. Reduce heat to medium-low and simmer sauce until smooth, 10 to 20 minutes. Season sauce with salt and 1/8 teaspoon nutmeg. Pour over lasagna.
In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions. Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13 inch pan. Sift dry ingredients and set aside Beat eggs in large bowl until foamy. Beat in sugar gradually. Add vanilla. Blend in sifted dry ingredients. Mix in gumdrops and walnuts. Pour into pan and spread evenly with a spatula. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cut into bars while still warm.
Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes. Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.
In a saucepan combine the butter or margarine, evaporated milk, white sugar, and the vanilla extract. Bring to a boil over medium high heat and continue to cook for 5 minutes. Pour over your choice of cake while syrup is still warm.
Butter a 10x15 inch jellyroll pan. Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread. Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.
Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan. Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.
Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated. Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake layer pans. Dissolve the baking soda in the buttermilk. Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk mixture. Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until a toothpick inserted near the center of the cakes comes out clean.
Melt coconut oil in a skillet over medium heat. Stir squash, tomato, walnuts, and garlic into coconut oil; cook and stir until heated through, 3 to 5 minutes.
Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.
Season chicken with salt and black pepper. Toss with flour until coated. Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes. Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Preheat a griddle or large skillet over medium heat. Blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl. Blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. Stir water into the batter to thin slightly, as desired. Ladle between 1/4 to 1/2 cup batter per pancake onto the preheated cooking surface. Cook until browned on the bottom, 3 to 5 minutes. Flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix together flour and white sugar. Add chopped nuts if desired. Stir in melted butter or margarine until all ingredients are combined. Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 minutes. Allow to cool. Beat together cream cheese and confectioners sugar until smooth. Spread over cooled crust. Whip cream until stiff peaks form. Spread half of whipped cream over cream cheese layer. In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. Pour over whipped cream layer. In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. Pour over chocolate layer. Top with remaining whipped cream. Chill overnight.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry bread pieces in batches till deep golden brown. Set aside on a plate lined with paper towels to drain. Stir the water and sugar together in a small pan; bring to a boil. Stir the cardamom into the water, reduce the heat to low, and simmer another 2 to 3 minutes. Dip the fried bread pieces in the liquid for 2 to 3 minutes. Arrange the bread in a single layer in a flat-bottomed serving dish. Drizzle the cream over the bread pieces, and top with the pistachio nuts. Chill at least 2 hours before serving.
Heat a large stock pot over medium heat. Cook and stir beef and pork in the pot until completely browned, about 10 minutes. Drain as much grease from the meat mixture as you can and return pot to heat. Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes. Stir tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the mixture to a simmer and cook until the tomatoes are dissolving into the liquid, 1 to 2 hours. Stir corn and black beans into the chili; continue cooking until hot, 10 to 15 minutes.
In a medium bowl, blend the cream cheese and cocktail sauce. Cut the imitation crabmeat into small pieces and combine it with the mixture. Refrigerate 3 hours before serving.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans. Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Combine 5 cups water, quick-cooking oats, and cinnamon stick in a blender; blend until combined, about 1 minute. Pour the oat mixture through a strainer, collecting the liquids in a pitcher and reserving the solids. Pour remaining water through the strainer containing the solids and into the pitcher. Add sugar and vanilla extract; refrigerate until chilled, about 1 hour.
Place the onion and chicken in a pot with enough cold water to cover. Season with salt, and bring to a boil. Cook 30 minutes, or until the chicken meat is easily removed from the bone. Remove chicken from the pot, reserving water. Discard the onion. Pull all the meat from the bones, chop, and return to pot. Discard bones. Place the cauliflower, Brussels sprouts, baby carrots, and asparagus in the pot. Pour in the chicken broth. Season with garlic powder and salt-free seasoning blend. Bring to a boil, reduce heat to low, and simmer 40 minutes. Stir the rice into the pot. Continue cooking 20 minutes, or until rice is tender. Mix dill into the soup 5 minutes before serving.
Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight. Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed. Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes. Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.