HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Crumble ground beef into a large skillet. Saute over medium heat 1 minute, then add onion and green pepper. Continue to saute until onion begins to brown, about 5 minutes. Mix in 1/2 cup tomato sauce, bread crumbs, and seasoning salt. Spoon mixture into pastry shell. In a medium bowl, mix together cheese, egg, milk, Worcestershire sauce, and white pepper. Spread mixture over meat filling. Cover edges of crust with strips of aluminum foil. Bake in preheated oven for 15 minutes. Remove foil and bake an additional 15 minutes, until topping is puffy and lightly browned. Allow to set 10 to 15 minutes before serving. Make garnish sauce by mixing together 1/2 cup tomato sauce and cocktail sauce. Garnish each slice of pie with a spoonful of sauce.
Place kale and spinach in a blender; blend until leaves become finely chopped. Add pineapple juice and orange juice; blend until smooth. Add pineapple and mango; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Place pork chops in a 9x13 inch baking pan. Add the mushroom and celery soups. Stir to coat the pork chops. Bake in preheated oven for 45 minutes, until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C). Remove from oven and stir sour cream into soup mixture. Sprinkle with French-fried onions. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Crumble ground chuck into a large skillet and saute over medium heat for 2 minutes. Add onion, and saute until meat is no longer pink and onion is beginning to brown. Drain grease. In a large bowl, mix together cream cheese, vegetables, cream of celery soup, and ketchup. Add hamburger and stir until ingredients are thoroughly combined. Spread mixture evenly into a large casserole dish. Place biscuit dough on top, allowing room for biscuits to spread without touching. Bake in preheated oven for 30 minutes, until biscuits are browned and fluffy.
Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F. Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside. In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine. Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.) Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter. Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan. To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.
Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.
Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Place 1/2 of the chocolate pieces in a bowl. Line a baking sheet with parchment paper or waxed paper. Heat cream in a small saucepan just until it boils; pour over chocolate pieces. Let mixture stand for 1 to 2 minutes. Gently whisk until ganache is smooth; whisk in bourbon, a little at a time, until smooth. The ganache will thicken as it cools. Insert a fork into 1 end of a marshmallow without pushing it through all the way. Toast over a gas or electric burner set to medium-low, rotating until all sides are browned and marshmallow is puffed, about 1 minute per side. Hold the marshmallow high enough so the heat causes the marshmallow to puff up without catching on fire. Don't brown the top end where the fork is inserted. Place marshmallow on the prepared baking sheet, using a second fork to help slide the marshmallow off the fork. After a few seconds, the untoasted top will sink down, forming a hollow space in the center of the marshmallow. Repeat with the rest of the marshmallows. Chill in the refrigerator for 10 minutes. Melt the remaining chocolate pieces in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Stir chocolate until smooth; cool slightly. Spread melted chocolate onto top and bottom of each marshmallow and dip into the crushed graham crackers. Chill in refrigerator for 10 minutes. Whisk the cooled ganache until fluffy; pipe into each marshmallow using a pastry bag or plastic bag with a corner cut off. Garnish each "hot tub" with a teddy bear-shaped graham snack.
Cut each pork tenderloin into 4 pieces and place into a slow cooker; set to High. Stir onions, barbecue sauce, crushed tomatoes, diet soda, Worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over pork tenderloin pieces. Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours. Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.
Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight. Preheat oven to 425 degrees F (220 degrees C). Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell. Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners. Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl. Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter. Scoop batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature. Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.
Preheat an air fryer to 390 degrees F (200 degrees C). Lay bacon on a single layer inside the air fryer basket; it's ok if there is some overlapping or folding. Cook for 8 minutes. Flip the bacon and cook until bacon is crisp, about 7 minutes more. Transfer cooked bacon to a plate lined with paper towels to soak up excess grease.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.
Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken. Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.
Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate. Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes. Serve immediately and garnish with additional Parmesan cheese if desired.
In a large pot over medium heat, place potatoes in water. Top with butter and sugar, cover and bring to a boil. Reduce heat to low and simmer, without stirring, until mixture is thick and syrupy, 40 minutes. Mixture will thicken slightly as it cools. Remove from heat and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.
In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease. Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool. In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish. Spread the cooled beef mixture over the cream cheese. Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce. Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce. Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Whisk whole wheat flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a mug. Mix in applesauce, 1 tablespoon water, vinegar, and vanilla extract. Add more water if needed to reach a cake batter consistency. Stir in chocolate chips and walnuts. Microwave on high for 1 minutes and 30 seconds. Add 30 seconds if top doesn't appear set.
Preheat oven to 350 degrees F. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside. In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat. Transfer to a greased 10x15-inch baking pan. Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic. Whisk eggs and water in a bowl; pour over bread mixture and toss to coat. Transfer to a buttered 9x13-inch baking dish. Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.
Stir coffee with rum and liqueur. Pour into two dessert coffee mugs. Top with a generous amount of coconut whipped cream. Sprinkle with ground cinnamon and serve immediately.
Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan. Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roasting rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks. In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and seasonings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil. Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
In a medium-size mixing bowl, combine cream cheese, Parmesan cheese, mayonnaise, oregano, Worcestershire sauce, chives and garlic powder. Mix well. Shape the mixture into a ball and refrigerate it until ready to serve.
In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer uncovered for 20 minutes. Strain broth, discard ginger root and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or until vegetables are just tender. Serve in soup bowls over cooked white or brown rice.
Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar. Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray. Place the plums, cut-side up, in a single layer in the baking dish. Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums. Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).
Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool. Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes. Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.
Preheat oven to 350 degrees F. Mix all ingredients, except Monterey Jack cheese, in large bowl until well blended. Spread bean mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese. Bake 25 minutes or until cheese is melted. Garnish with additional sliced jalapeno peppers, if desired. Serve with tortilla chips.
Combine flour, salt, and pepper in a bowl, then add beef, tossing to coat. Shake off excess flour. Heat the olive oil in a large skillet over medium-high heat. Cook and stir onions and beef until browned. Stir in beef stock, bay leaves, and curry powder. Bring to a boil, then reduce heat and simmer for 30 minutes. Stir in carrots, rice vinegar, molasses, and potatoes and simmer for an additional hour until tender.
Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish. Bake in preheated oven for 30 minutes.
In a medium bowl, blend the cream cheese, horseradish, onion and sour cream. Spread the mixture onto the ham slices. Tightly roll the slices and secure with toothpicks.
Combine cream cheese, heavy cream, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Pour into graham cracker crust. Refrigerate until firm, about 2 hours.
Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water. Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.