HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes. Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more. Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container. Freeze until firm, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish. Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture. Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder. Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts. Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.
In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart. Add chopped scallion to garnish, and serve hot.
Melt butter in a saucepan over medium heat; cook and stir onion in hot butter until translucent, 5 to 8 minutes. Stir black-eyed peas into onion; add processed cheese. Stir until dip is hot and the cheese is melted and smooth, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare rice according to package directions. Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce. Combine ground turkey or chicken, cooked rice, 1/2 cup pineapple, 1/2 cup green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl. Mix well. Scoop mixture and gently roll into desired meatball size (we suggest about the size of a golf ball); place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done. While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3 to 4 minutes. Stir in remaining 1/4 cup green onions. Top cooked meatballs with sauce.
Heat 2 tablespoon olive oil over medium high heat; add onions and cook and stir until they start to soften, 3 or 4 minutes. Season diced chicken with 1 teaspoon of kosher salt. Add chicken to pan and cook over medium high heat until chicken has started to brown, about 5 minutes. Remove chicken from pan. Use remaining 1 tablespoon olive oil to prepare Knorr(R) rice sides(TM) as directed on package. Stir in cooked chicken, black beans .and Monterrey jack cheese; heat through. Top with fresh pico de gallo.
Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Blend bananas, ice cubes, milk, cocoa powder, peanut butter, and vanilla extract together in a blender on high speed until smooth.
Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture. Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat. Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C). Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.
Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper. Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well. Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan. Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well. Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.
Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast walnuts in the preheated oven until nuts turn golden brown and become fragrant, about 5 minutes. Watch carefully; nuts can burn quickly. Set aside to cool to room temperature. Increase oven temperature to 375 degrees F (190 degrees C). Place 3 tablespoons flour, 3 tablespoons brown sugar, and 1/2 cup cooled walnuts in a small bowl. Cut in 2 tablespoons butter using two knives or a pastry blender until mixture resembles coarse crumbs. Whisk together 2 cups flour, 2 tablespoons brown sugar, baking powder, and salt. Cut in 1/2 cup butter using two knives or a pastry blender until mixture resembles fine crumbs. Stir in remaining 1/2 cup walnuts. Whisk together 1/3 cup maple syrup and egg in a small bowl; stir into flour mixture. Gradually stir in just enough milk for the dough to leave the sides of the bowl and form a ball. Place dough on a lightly floured surface. Roll gently in flour to coat; knead lightly about 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Brush with milk; sprinkle evenly with topping. Score dough circle into 8 wedges with a knife, but do not separate wedges. Bake in the preheated oven until golden brown, about 15 minutes. Remove immediately from the baking sheet, and separate the scones. Serve warm with whipped cream and maple syrup.
Dissolve salt in a bowl of water; add bitter melon. Let soak for 5 minutes. Drain. Combine bitter melon, eggplant, onion, asparagus, celery, red bell pepper, yellow bell pepper, and garlic in a microwave pressure cooker. Mix in tomato sauce, olive oil, basil, oregano, and thyme. Cook in the microwave at 600W for 7 minutes. Release pressure according to manufacturer's instructions. Mix well; season with salt and pepper.
Combine the pineapple, Mandarin oranges, marshmallows, and sour cream in a bowl. Gently fold the cornflakes cereal into the mixture. Sprinkle the coconut over the top; stir into the salad just before serving.
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.
In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool. Crush ramen noodles in the packages. Pour into salad dressing. In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside. To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla. Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.
Preheat oven to 450 degrees F (230 degrees C). Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese. Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
Place steaks, soy sauce, and garlic in a large resealable plastic bag. Seal bag, and marinate 1 hour in the refrigerator, or overnight. Preheat grill for high heat. Lightly oil grill grate. Discard marinade, and place steaks on the grill. Cook steaks 7 minutes on each side, or to desired doneness.
In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned. Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray. Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix. Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces. Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.
Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more. Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool.
Butter a 8x8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
Preheat oven to 350 degrees F (175 degrees C). Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour. Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets. Bake in preheated oven until cookies are light brown at the edges, 12 to 15 minutes (depending on their size).
Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest. Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely. When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings. Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low. Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat. Preheat oven to 450 degrees F (230 degrees C). Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese. Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes. Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Bake cake mix according to package directions for 2 layers, let cakes cool. Prepare the pudding according to package with the 5 c. milk. In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut. Repeat in the same order with the remaining ingredients. Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.
Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir in milk and vanilla extract. Mix in the flour and salt. Divide the dough into two equal pieces, and shape each half into a 12 inch roll on a sheet of waxed paper. Place 17 candied cherries side by side on top of each roll, and press into the roll until the cherries are centered. Mold dough around cherries. Sprinkle the outside evenly with chopped walnuts. Wrap the dough in the waxed paper, and refrigerate 4 hours to overnight. Preheat an oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices, and place the slices onto ungreased baking sheets. Bake in the preheated oven until golden, 12 to 15 minutes.
In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well. Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.
Preheat oven to 400 degrees F (200 degrees C). Beat Neufchatel cheese, mayonnaise, Cheddar cheese, jalapeno pepper, and green chiles together in a large bowl until evenly mixed; spread into a 2-quart casserole dish. Sprinkle Parmesan cheese over the top of the mixture; top with bread crumbs. Bake in preheated oven until lightly browned around the edges, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C), grease a 10 inch bundt pan. Mix together cinnamon and 1/2 cup sugar. Sprinkle part of the cinnamon sugar mixture evenly over greased pan. This will form a thin crust over the cake. Set aside the remaining cinnamon sugar mixture. Soak poppy seed in buttermilk for 6 to 8 hours or overnight. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Sift flour, salt and soda together. Add to butter mixture alternately with the poppy seed mixture. Blend well. Put the batter in the pan in layers, sprinkling the reserved cinnamon sugar mixture between each layer. If you spread your batter thin, you should get three layers of cinnamon sugar. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted comes out clean. Set cake on rack to cool for one hour.
Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally. Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams. Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Preheat an outdoor grill for medium high heat and lightly oil grate. Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape. Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined. In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling. In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable. Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.