HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large frying pan over medium heat; cook and stir onion in the hot oil until slightly softened, 1 to 2 minutes. Add plantains; cook, stirring occasionally, until plantains are crisp and lightly browned, 5 to 7 minutes. The plantain has a tendency to stick together, so the more you stir the more the individual pieces will separate. Fold raisins into plantain mixture and cook until raisins are plump and heated, 1 to 2 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese. Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving.
Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate. Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.
Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done. When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat. Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.
Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour. Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.
Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired. Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Combine vegetarian meat substitute, cashews, onion, evaporated milk, cracker crumbs, eggs, milk, butter, parsley, nutritional yeast, yeast extract spread, paprika, vegetarian broth mix, sage, garlic powder, flavor enhancer, and celery salt in a large bowl and mix well. Pour into the prepared loaf pan. Bake in the preheated oven until set and golden brown on top, 45 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs. Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all. Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.
Heat the beer in a saucepan over medium-high heat, stirring constantly, until it comes to a boil; allow to boil until the beer thickens to almost the consistency of a glaze, about 15 minutes. Stir the butter into the beer until the butter melts. Use immediately.
Preheat oven to 350 degrees F (175 degrees C). Combine the soup, sour cream and rosemary. Mix well. Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, 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. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper. Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.
Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally. Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side. Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture. Bake 45 minutes in the preheated oven, until lightly browned. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Preheat oven to 350 degrees F (175 degrees C). Combine cottage cheese, eggs, salt, and black pepper in a large bowl; beat until blended. Wet matzo crackers so they are moist but not soggy. Place a little tomato sauce in the bottom of an 8-inch square pan. Top with 1 sheet of matzo, 1/3 of the cottage cheese mixture, 1/3 of the tomato sauce, and a 1/3 of the Muenster cheese. Repeat layers twice more, ending with Muenster cheese. Bake in the preheated oven until cheese is melted and golden, 45 to 50 minutes. Remove lasagna from oven and let stand for 5 minutes before cutting.
Preheat oven to 375 degrees F (190 degrees C). Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish. Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.
Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside. In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
In a large sauce pot over medium heat, bring the milk to a slow boil; be careful not to scorch. Add dried onion and salt, if desired. As the milk really bubbles up, turn off the heat and pour in the vinegar; wait for the milk to curdle, then pour it through a cheesecloth-lined colander. Let cool, and enjoy!
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside. In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.
Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough. Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface. Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish. Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving. Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear. While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
Spread 2 tablespoons of marinara sauce on two tortillas. Then sprinkle with 1/2 cup shredded cheese and 1/2 cup pepperoni. Optional: Instead of pepperoni, add 1/2 cup sliced veggies (mushrooms, black olives), sliced or 1/2 cup cooked chicken, chopped. Place other two tortillas on top and press down slightly. This step should involve an adult. Place quesadilla in a warmed skillet until cheese melts and tortilla is golden brown. Flip quesadilla over to evenly brown other side. Remove from skillet and allow pizza quesadilla to cool slightly. Cut each pizza quesadilla into quarters. Place Edible Disney(R)Decals on Tortillas and enjoy (instructions on back of Mission Kid Size Tortilla package).
Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture. Preheat oven to 400 degrees F (205 degrees C). Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes. Combine flour, baking soda, and salt together in a large bowl. Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated. Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil. Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish. Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.
In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour. Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.) Preheat oven to 350 degrees F (175 degrees C). Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
In a large bowl, cream together the butter and cream cheese. Blend in the egg yolk and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover, and chill for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until firm. Cool on wire racks.
Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes. Season with Chinese five spice, salt, and cayenne pepper.
Cream the butter with the sugar. Stir in the sour cream, flour, cinnamon, nutmeg, cloves, salt and chopped nuts. Mix well and form into logs. Wrap logs with plastic wrap and refrigerate for several hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Slice cookies into 1/4 inch rounds and bake at 375 degrees F (190 degrees C) for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside. In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all. Bake in the preheated oven for 20 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside. Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use. Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper. Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites. Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.
Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside. In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender. Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper. Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan. In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling. For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables. Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Prepare and bake cake mix according to manufacturers instructions for two 9 inch layers. While the cake is baking, make the filling. Put milk into a saucepan over medium heat. whisk together the sugar, salt and cornstarch, stir into the milk. Add the egg, and bring the mixture to a boil, stirring constantly. When the mixture thickens, remove from heat and stir in the butter and vanilla. Pour into a dish. Place plastic wrap directly onto the surface of the pudding, and refrigerate until cool. Make the frosting after the cake and pudding are cooled. To make the frosting, combine the heavy cream, sugar and vanilla. Whip until stiff. Using a serrated knife, cut each cake layer in half horizontally. spread the filling between the layers. Frost with the whipped cream frosting. using a vegetable peeler, carve chocolate curls off of the chocolate bar directly onto the cake. If this does not work well for you, you can use a cheese grater to shave the chocolate, then sprinkle over the cake. Refrigerate the cake for at least 3 hours. To make the sauce, pour the cherry juice into a small saucepan. Bring to a boil over high heat, then dissolve the cornstarch in 1/4 cup of water, and stir into the boiling cherry juice. Cook and stir until the sauce returns to a boil, thickens, and clears. Stir the cherries into the sauce. Serve warm or cold.
Preheat oven to 325 degrees F (165 degrees C). Generously grease 2 miniature muffin tins. Mix zucchini, Swiss cheese, bread crumbs, eggs, onion soup mix, Parmesan cheese, and basil together in a large bowl. Spoon mixture by the rounded teaspoon into the prepared muffin tins. Bake in the preheated oven until golden brown, about 20 minutes.
Mix water, apple cider, apple juice concentrate, white sugar, brown sugar, and cinnamon sticks together in a large saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced, about 45 minutes. Remove from heat and cool for 15 minutes. Stir grain alcohol into mixture until evenly combined. Cool 'apple pie liquor' completely. Pour apple pie liquor and 1 cinnamon stick into a jar or container.