HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper. Mix oyster mushrooms, panko, garlic, black pepper, and salt together in a large bowl with your hands. Mix in ground beef until mixture is sticky and thoroughly combined. Scoop beef mixture with an ice cream scoop and roll lightly into balls. Place on the lined baking sheets. Bake in the preheated oven until browned and an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 20 minutes. Remove from oven and let stand for 10 minutes before serving. Grind dried parsley into a fine dust using a coffee or spice grinder. Garnish meatballs with parsley dust.
Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl. Heat a pan or skillet over medium heat; spray with cooking spray. Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Place a slice of prosciutto on a work surface; top with 1 basil leaf and 1 mozzarella ball. Roll prosciutto around basil and mozzarella cheese and secure with a toothpick. Repeat process, alternating with soppressata, until all ingredients are used. Refrigerate until serving.
Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight. Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours. Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.
Trim chicken of all excess fat, reserving fat. Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate. Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces. Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes. Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork. Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth. Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth. Serve garlic chile and ginger dips alongside chicken and rice.
In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm. Preheat oven to 350 degrees F (175 degrees C). Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl. Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet. Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese. Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Grease a 9x13-inch baking dish. Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham. Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours. Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325 degrees F (165 degrees C). Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.
Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly. Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes. Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.
In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well. Shape into a loaf, and pat Into a loaf pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.
Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well). Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter. Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter. Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles. Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds. Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes. Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place plantains on the prepared baking sheet; brush plantains with butter. Bake in the preheated oven for 30 minutes. Turn plantains and bake on other side until golden brown, about 15 more minutes. Remove plantains from oven and make a horizontal slit down the middle of each; stuff with mozzarella cheese slices. Bake until cheese melts, 2 to 3 minutes.
Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins. Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell. In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell. Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved. Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites. Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan. Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes. Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined. Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain. 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. Drain. Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish. Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Preheat the oven broiler. Arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees F (63 degrees C). Remove from heat, and cool. In a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and Caesar salad dressing. Top with feta cheese.
In a medium mixing bowl, blend butter, cheese, garlic salt, seasoning salt, and crab meat. Spread mixture on split muffins. Freeze until ready to use. When ready, thaw for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Cut muffins into 6 pie shaped slices and place on cookie sheet. Bake at 400 degrees F (200 degrees C) for 12 minutes.
Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes. Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more. Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.
Preheat oven to 375 degrees F (190 degrees C). In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter. Bake in the preheated oven 30 minutes, or until golden.
Set a skillet over medium-high heat, and coat with cooking spray. Add the mushrooms, and 1 tablespoon of mesquite seasoning; cook and stir until almost done. Remove the mushrooms the pan using a slotted spoon, and coat with more cooking spray. Add chicken and brown on both sides. Return the mushrooms to the pan, and season with another tablespoon of mesquite seasoning. Cook, turning as needed, until chicken is no longer pink in the center, about 5 minutes. Once the chicken is done, remove it from the pan, leaving the juices and mushrooms in the pan. Place slices of mozzarella cheese on top of the chicken. Stir the soup into the mushrooms, and bring to a simmer. Season with oregano and salt. Pour over the chicken, and serve.
Preheat oven to 300 degrees F (150 degrees C). Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool. Raise oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust. Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set. Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.
Preheat oven to 350 degrees F (175 degrees C). Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour. In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Combine the water, cinnamon sticks, and sugar in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cinnamon turns the water dark brown, about 15 minutes. Remove cinnamon sticks and reserve the water. Heat the vegetable oil in a large skillet to 350 degrees F (175 degrees C). Fry the slices of French bread in oil until light brown, turning if necessary, about 1 minute per side. Remove toasted bread from the oil and place on paper towels to drain. Arrange half of the toasted bread in a single layer in the greased casserole dish. Sprinkle bread with half of the raisins, pecans, and onion. Arrange a layer of Cheddar cheese on top. Repeat with another layer of bread, raisins, pecans, onions, and cheese. Slowly pour the reserved cinnamon water over the casserole, allowing the bread to absorb as much of the liquid as possible. Do not allow the dish to overflow. Cover dish with aluminum foil and place in the center of the preheated oven. Bake until lightly browned and puffed, about 30 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form. Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.
Slice each bun in half, and place the slices on a work surface. To assemble a sandwich, place the toppings in this order: bottom of cinnamon bun, 1 slice Cheddar cheese, 1 slice of Brie cheese, apple slices, shredded ham, 1 slice of Brie cheese, 1 slice of Cheddar cheese, top of cinnamon bun. Repeat for 2nd sandwich, and gently press each sandwich together. Melt butter in a skillet over medium heat. Whisk eggs and milk together in a bowl. Dip both sides of each sandwich quickly into the egg mixture, and pan-fry the sandwiches until golden brown on each side, about 2 minutes per side.
Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties. Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator. Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper. Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.
In a large pitcher, combine sugar, salt and hot water. Stir until completely dissolved. Sir in the tea, orange juice and lemon juice. Serve in tall glasses with ice and slices of citrus fruit.
In a soup pot, slowly melt cream cheese and butter over low heat. Add green onions and simmer 10 to 15 minutes. Stir in potato soup and corn. Simmer 10 to 15 minutes. Stir in milk to desired consistency. Begin with 1/2 cup of milk and add more if needed. Soup will be thick. Add shrimp and heat thoroughly.
Melt butter in a saucepan over low heat. Stir in flour and cook for about 5 minutes. Stir in 1 cup cold milk, about 1 minute. Stir in second cup of milk for an additional minute. Stir in remaining 2 cups of milk, cayenne pepper, salt, thyme, and nutmeg; bring to a simmer over low heat until sauce begins to thicken, about 10 minutes.
In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours. Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade. Grill or broil chicken for 3 minutes per side, or until cooked through.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, baking soda, and salt together in a bowl. Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally. Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.
In a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet. Leaving about 2 inches between each biscuit, flatten biscuit dough onto the baking sheet. Place approximately 1 teaspoon of the chicken mixture onto each biscuit, then pinch the dough around the mixture to form an encasing ball. Bake in the preheated oven 10 to 15 minutes, or until golden brown.
Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish. Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish. Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes. Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula. Refrigerate bars again until the chocolate is firmed, about 10 minutes.
In a medium-size mixing bowl, mix together sour cream, mayonnaise, vegetable soup mix, and crab. Cover and refrigerate at least one hour. Delicious!
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt(R) pan). Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract. Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan. Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan. Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute. Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly coat baking sheets with cooking spray. Stack tortillas and cut into 8 wedges, to make 48 wedges total. Arrange wedges in a single layer on prepared sheets and lightly spray with cooking spray. Bake in preheated oven until crisp and golden, about 10 minutes. Slide onto wire rack to cool. In a small saucepan over low heat, melt chocolate. In another small saucepan over low heat, melt caramels with water. Place a sheet of waxed paper under rack with tortillas. Working with about 12 at a time, drizzle chocolate and caramel over tortillas using a fork. Let stand on waxed paper to set. You may need to remelt between batches. When set, store in an airtight container between layers of waxed paper.