HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours. Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. Cut butter into flour mixture with a pastry cutter until clumps are small. Set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish. Bake in preheated oven until the crust sets, about 10 minutes. Mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. Top with the remaining 1/2 cup of the reserved flour mixture. Bake in oven until set, about 25 minutes more. Cool completely before cutting into 48 bars. Cover with plastic and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Mix almond milk, applesauce, apple, raisins, pecans, flax meal, eggs, brown sugar, cinnamon, and nutmeg together in a bowl; stir in oats until well mixed. Let sit for 5 minutes. Scoop mixture into the prepared muffin cups using an ice cream scoop. Bake in the preheated oven until lightly browned, about 20 minutes. Let oatmeal sit in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast. Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.
Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry. Drop into hot chicken broth. Boil for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine. Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool. Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.
Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter. Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries. Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with coconut oil. Fill a large pot a third of the way with water; bring to a boil. Remove from heat. Slice each peach in half, keeping pit intact. Place peach halves in the boiling water to soften, about 10 minutes. Take out of the water and let cool until easily handled, about 10 minutes. Combine 1/4 cup coconut sugar, arrowroot powder, cinnamon, and nutmeg in a small bowl and mix with a fork. Mix almond flour, pecans, coconut, 1/4 cup coconut sugar, sea salt, and cinnamon together in a large bowl. Rub in cold butter using your fingers until topping mixture is crumbly, about 2 minutes. Remove pit from peach halves; peel and slice flesh. Arrange slices in the baking dish. Sprinkle coconut sugar mixture on top. Scatter topping mixture evenly over the peaches. Bake in the preheated oven until topping is golden and juices are bubbly, 35 to 40 minutes.
Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight. The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the egg into a shallow bowl with a tablespoon of water. Place the bread crumbs in a shallow bowl. Dip the fish pieces into the beaten egg and then into the crumbs until well coated. Fry the catfish nuggets in batches, about 1 minute on each side. Drain on paper towels and set aside. Heat the olive oil in a skillet or Dutch oven over medium heat. Stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes. Coarsely crush the anise seed. Add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes. Chop the lemon wedge, peel and all, into five pieces. Stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. Mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. Bring the sauce to a boil and simmer for 20 minutes. Stir in more water if the sauce gets too thick. Gently stir in the catfish nuggets, and simmer for an additional 10 minutes.
To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Whisk olive oil and Italian seasoning together in a bowl. Brush both sides of eggplant slices with the seasoned olive oil. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side. Set oven to 400 degrees F (200 degrees C). Measure 1 cup of Parmesan cheese and set aside. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish. Top spaghetti sauce mixture with a layer of broiled eggplant slices. Cover eggplant layer with a layer of the ricotta mixture. Sprinkle a layer of feta on top of the ricotta mixture. Cover feta layer with ground beef layer. Sprinkle a layer of spinach on top of ground beef. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes. Let cool for 10 minutes before serving.
Heat olive oil, onions, and garlic in a saucepan over medium-high heat. Saute, stirring occasionally until translucent, 6 to 8 minutes. Add tomatoes, salt, oregano, basil, fennel seeds, thyme, and red pepper flakes; stir to combine. Reduce heat; cook over low heat for 15 minutes. Adjust seasoning if necessary; keep warm. Place chicken on a cutting board. Slice each breast lengthwise into 2 thin cutlets; slice each cutlet into 2 smaller pieces. Preheat oven to 450 degrees F (230 degrees C). Place a cooling rack on a baking sheet and set aside. Pour panko and eggs into separate shallow dishes. Combine flour, Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon basil, and 1/4 teaspoon black pepper in another shallow dish. Heat olive oil over medium-high heat in a large skillet. Dredge chicken pieces first in flour mixture, then eggs, and finally panko. Pan fry the chicken until lightly browned, no longer pink in the center, and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to the cooling rack; sprinkle lightly with salt. Top each piece of chicken (still on cooling rack) with 2 tablespoons of marinara sauce and 1 tablespoon of mozzarella cheese. Bake in the preheated oven until cheese is melted, 3 to 5 minutes. Remove from oven; place chicken on buns.
Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm. In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.
Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips. Bring the water and 1 tablespoon of salt to a boil in a large saucepan. Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside. Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a sieve or colander and rinse off excess fat with hot water. Mash potatoes with milk in a bowl until smooth; stir in onion, garlic, 1 pinch salt, and pepper. Mix ground beef into potato mixture until filling is evenly combined. Whisk flour and 4 teaspoons salt together in a deep bowl; stir in 1 cup water and eggs until dough is soft. Turn dough onto a floured surface and knead until smooth, 1 to 2 minutes. Divide dough into 4 equal parts and arrange on a baking sheet; cover with a damp towel or plastic wrap and let stand for 10 minutes. Roll each piece of dough on a floured work surface until thin; cut into rounds using the rim of a large-mouth cup or large cookie cutter. Spoon 1 to 2 tablespoons filling onto each round. Fold dough over filling creating a 1/2 circle; press edges together, sealing with a dash of water if needed. Arrange varenyky in a single layer on plates and cover with a clean towel. Bring a pot of lightly salted water to a boil; cook 2 to 3 varenyky at a time in boiling water until cooked through and dough is puffed, about 4 minutes. Remove varenyky with a slotted spoon and repeat with remaining varenyky.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties. Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.
Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth. Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap. Refrigerate until set, 4 hours. Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.
Preheat oven to 350 degrees F (175 degrees C). Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Combine the cake mix, eggs, and butterscotch pudding. Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds. Bake at 350 degrees F (175 degrees C) for 20 minutes. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. Add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more. Arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. Place butter cubes into each sweet potato. Mix rum, pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. Stuff sweet potatoes with rum mixture and apples. Bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. 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 cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled. Chop cauliflower finely until it is the size of rice grains. Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray. Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.
Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Trim excess fat from the lamb chops and place them into a greased 2 quart casserole dish. Cover the lamb with a layer of sliced onion, then sprinkle with 1/3 of the parsley, salt and pepper. Cover the onions with the sliced carrots, then sprinkle with another 1/3 of the parsley, salt and pepper. Cover the carrot layer with a layer of potatoes, and sprinkle with remaining parsley, salt and pepper. Add enough cold water to fill the dish halfway. Bake, covered, for 30 minutes in the preheated oven, then remove the cover and continue to bake for an additional 30 minutes.
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely. Preheat oven to 400 degrees F (200 degrees C). To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 145 degrees (63 degrees C), about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
Preheat the oven to 375 degrees F (190 degrees C). Slice a pocket into the side of each pork chop. Stuff 1 tablespoon of bread crumbs into each pocket. Stuff a few slices of Italian sausage into each pocket. Season the outside of the chops with salt, pepper and steak seasoning. Heat the oil in an oven-proof skillet over medium-high heat. Fry the pork chops in the pan until light brown. Remove chops from the pan and keep warm on a plate. Add the onion and mushrooms to the pan. Cook and stir until tender. Return the chops to the pan and add the apple slices and grape juice. Season with a small amount of salt and pepper. Transfer the skillet to the preheated oven and bake for 1 hour. Serve pork chops with the sauce spooned over them.
In a microwave safe bowl, combine apples, maple syrup and cinnamon. Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.
Put the rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in the water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add the tea and let it steep another 3 minutes. Strain and discard the rice and tea leaves from the liquid. Serve the tea hot.
Preheat oven to 400 degrees F (200 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.
Stir together sugar, vinegar, Worcestershire sauce, onion, and ketchup until the sugar has dissolved. Whisk the vegetable oil into the onion mixture until incorporated. Cover and refrigerate 1 hour; shake well before using.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 1 quart baking dish. In a large bowl combine cereal, milk, sugar, nutmeg, vanilla, eggs and salt. Pour into dish and let stand 15 minutes. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.
Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes. Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes. Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.
Bring a small saucepan of water to a boil. Poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. Reduce heat to medium and boil for 15 minutes. Drain. Cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. Pulse several times to your desired texture. Transfer to a serving bowl and stir in salt. If desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly. Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes. Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.
Cut chicken breasts into 1/2-inch strips. Spray a 10-inch skillet with a nonstick spray and heat over a medium heat until hot. Add the chicken and red pepper, cook until chicken is browned and fully cooked. Add the onion, cook for 30 seconds. Add the water, rice, chili powder, corn and salsa; simmer for 10 minutes until rice is done. Serve chicken over the rice with chopped cilantro.
Preheat oven to 425 degrees F (220 degrees C). Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet. Bake in the preheated oven until tender, 20 to 30 minutes.
Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine. Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours. Preheat oven to 350 degrees F (175 degrees C). Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan. Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.