HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Sandwich the mozzarella cheese between Italian bread slices. In a small bowl, mix the Parmesan cheese into the eggs. Place the bread crumbs in a small bowl. Dip both sides of the sandwich into the egg mixture, then into the bread crumbs, coating thoroughly. Carefully place the coated sandwich into deep fryer. Cook 2 to 4 minutes, or until bread is golden brown and cheese has melted. Remove from oil, drain on paper towels and cut into 4 triangles to serve.
Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground. Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.
In a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. Place the chicken in the mixture, and stir to coat. Cover, and refrigerate for 2 to 4 hours. Preheat the grill for medium-high heat. Discard marinade, and thread chicken pieces and mushrooms onto skewers. In a saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender. Lightly oil the grill grate. Grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear. In a small bowl, toss together the tomato and onions. Serve the grilled chicken and mushrooms over rice. Top with the onions and tomatoes.
Prepare pork tenderloin first (recipe below). While pork is resting, prepare Idahoan(R) Baby Reds(R) Flavored Mashed Potatoes following package instructions. Blend in chevre cheese while potatoes are still warm. Stir in mint and peas. Garnish with a few baby mint leaves. For the pork tenderloin: Mix together the garlic powder, chili powder, Italian seasonings, pepper and salt. Rub the seasonings all over the tenderloin. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 degrees to 150 degrees F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately. To prepare in oven: Preheat oven to 375 degrees F. Place prepared roast in a foil lined shallow baking dish. Cook for 30 minutes, then test with an instant read thermometer to reach 145 to 150 degrees F. When pork is done, wrap in foil and let rest 10 minutes. Cut across the grain into 1/2-inch slices, place three pieces on skewer and serve on top of the Idahoan Chevre Mashed Potatoes with Peas. Use drippings from the roast to drizzle on the roast when serving.
Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth. Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.
Blend cabbage, grapes, apple, carrot, water, ice cubes, and ginger together in a blender until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl. Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish. Bake in the preheated oven until set and golden on top, about 1 1/2 hours.
Preheat oven to 400 degrees F (200 degrees C). In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper. Roast the potatoes in the preheated oven until tender, 20 to 25 minutes. Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.
Preheat oven to 400 degrees F (200 degrees C). Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet. Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.
In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C). In a large, deep mixing bowl, beat egg whites until stiff peaks form. Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.
Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight. Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight. Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash. Preheat an oven to 375 degrees F (190 degrees C). Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles. Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash. Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough. Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Trim Brussels sprouts and discard any yellow outer leaves. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet. Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties. Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.
To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.
Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.
Preheat oven to 375 degrees F (190 degrees C). Crumble beef and salt into a 9x13 inch baking dish. Add chopped onion; sprinkle oats on top. In a small bowl, combine the soup and milk and pour mixture over meat mixture. Top all with tater tots, placing them close together. Bake in the preheated oven for 1 hour.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved. Stir flour, salt, and baking powder together in a bowl. Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in pizza sauce, and heat through. Spoon onto buns and top with cheese. Microwave for 15 to 20 seconds, or until cheese is melted.
Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract. Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.
Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.
Stir together the mayonnaise, egg, onion, relish, cayenne pepper, and seasoned salt in a bowl. Cover and chill until ready to serve.
Heat oil in a large skillet over high. Add sausage; cook 3-4 minutes, stirring occasionally until lightly browned. Add peppers and onion; cook 3-4 minutes, stirring frequently, until softened. Stir in Worcestershire, tomato paste, Italian seasoning, garlic powder, and pepper. Remove from heat. Cool completely, about 15 minutes. Preheat oven to 450 degrees F. Unroll pie crusts on work surface. Cut out twelve 5-inch circles, re-rolling dough scraps as needed. Spoon 2 tablespoons sausage mixture into center of each circle; top with 1/2 a cheese slice. Fold each circle over into a semicircle and crimp edges with a fork to seal. Place pies on large baking sheet lined with parchment paper. Whisk together egg and water; brush over tops of pies. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool 5 minutes before serving.
Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug. Place mug in microwave; cook on high heat for 2 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray. Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces. Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan. Bake in the preheated oven until top is light brown, about 22 minutes.
Combine seasoned salt and black pepper in a bowl; rub over entire prime rib. Heat oil in a large skillet over medium heat. Place prime rib in hot oil and cook until browned, about 2 minutes per side. Spread 1/2 of the sauerkraut into the bottom of a slow cooker; top with potatoes, carrots, apples. Add pork and top with remaining sauerkraut, brown sugar, and caraway seeds. Cook on Low for 8 to 9 hours.
Whisk eggs and lime peel together in a large bowl until light and fluffy. Stir in evaporated milk and condensed milk to taste. Add rum, bitters, and nutmeg. Remove lime peel and serve over crushed ice.
Bring water to a boil in a saucepan; add farro. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool. Mix farro, tomatoes, onion, capers, garlic, and basil together in a bowl. Drizzle olive oil over the top.
In a medium bowl combine the drained horseradish with the sugar, salt and mayonnaise. Fold in the whipped heavy cream. Freeze the mixture in a freezer-weight plastic container for at least 2 hours. Set out 15 minutes before serving.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups. Whisk together the flour and almonds in a bowl; set aside. Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle. Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 2 tablespoons butter. Stir garlic, dry mustard, and 2 tablespoons melted butter together in a small bowl. Separate biscuits and cut each biscuit into 4 pieces; place cut biscuit quarters into the prepared baking dish. Drizzle melted butter-garlic mixture over the cut biscuits and sprinkle Parmesan cheese and sesame seeds over the top. Bake in the preheated oven until monkey bread is golden brown, 30 to 40 minutes; serve warm.
Place cashews in a bowl with hot water to cover; soak for 30 minutes. Drain. Combine butternut squash and onion in a pot with water to cover by an inch. Bring to a boil. Reduce heat to medium; simmer until tender, about 15 minutes. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/4 cup of the cooking liquid; drain the rest. Place macaroni back in the pot. Combine the cashews, squash, onions, and reserved cooking liquid in a blender. Add lemon juice, salt, mustard, garlic powder, black pepper, paprika, nutmeg, and turmeric. Blend until completely smooth. Pour sauce into the pot of macaroni and stir to coat. Warm through if needed.
Process oranges, lemon, green apple, spinach, and kale through a juicer according to manufacturer's recommendations.
Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners. In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter. Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool. When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip. To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often. Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.
Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool. Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.
Preheat oven to 350 degrees F (175 degrees C). Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits. Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat. Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt(R)) and pour 1/3 the syrup over the top. Repeat layering process 2 more times. Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.
Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
With a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. Fold the clams and onions into the cream cheese mixture until evenly mixed. Stir the hot pepper sauce into the dip.
Combine gelatin and marshmallows in a bowl; add boiling water and set aside until gelatin and marshmallows are dissolved. Stir pineapple and bananas into gelatin mixture and pour into a 9x13-inch casserole dish. Refrigerate until set and firm, at least 2 hours. Combine sugar, egg, butter, and flour in a saucepan over low heat; cook and stir until thickened, about 10 minutes. Remove saucepan from heat and beat cream cheese into mixture using an electric mixer until smooth. Refrigerate topping until completely cooled, at least 15 minutes. Fold whipped topping into topping and spread over gelatin mixture; refrigerate 8 hours to overnight.
Combine almond milk, bananas, pumpkin puree, and honey in a blender. Cover and blend until thick and texture resembles a smoothie, about 3 minutes.
Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms. Press dough into an 8x8 pan. Slice and serve.
Bring a large pot of lightly-salted water to a boil; add the pasta and cook until al dente, about 5 minutes; drain. Melt 1 tablespoon butter in a skillet. Cook the hot dog pieces in the butter until browned. Add the hot dogs to the drained noodles with 2 tablespoons butter, parsley, and Parmesan cheese; stir until butter is melted and the hot dogs are coated.
In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.