HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan. Grease 15 muffin cups or line with paper muffin liners. Combine water and corn bread mix in a bowl; stir until smooth. Pour batter into 8x8-inch baking pan. Bake in the preheated oven until top is golden brown, 30 to 35 minutes. Remove from oven; reduce temperature to 350 degrees F (175 degrees C). Cool corn bread until easily touched, about 15 minutes. Melt butter in a skillet over medium heat. Stir onion and celery into the skillet; cook and stir until vegetables are firm yet tender, 5 to 7 minutes. Remove from heat; cool. Crumble cooled cornbread into a large bowl. Stir in stuffing mix and poultry seasoning; mix until well combined. Stir eggs into the cooled vegetable mixture; pour immediately into cornbread mixture. Stir until well mixed. Pour in chicken broth; stir until ingredients stick together. Form mixture into palm-size balls; place into prepared muffin cups. Bake in preheated oven until tops spring back when lightly pressed, about 35 minutes.
Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.
Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.
Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes. Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan. Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.
Line a sheet pan with parchment paper. The pan must be able to fit in the freezer. Place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs. Stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. Roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes. Melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from the freezer. Dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. Place on the sheet pan and return cake pops to the freezer for 5 minutes. Melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops. Remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. Place the pops back onto the sheet pan. Refrigerate until firm, about 10 minutes.
Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side. Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes. Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid. Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.
In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.
Preheat oven to 350 degrees F (175 degrees C). Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil. Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on. Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans. Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.
Stir beer, lime juice, chipotle peppers, garlic, olive oil, and Worcestershire sauce together in a bowl; let sit 1 hour. Place pork tenderloins in a baking dish; pour marinade over tenderloins. Refrigerate 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Cook in preheated oven until pork is slightly pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed. Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender. Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally. Mix in ham, and continue cooking 15 minutes, until tender. Stir in black-eyed peas, and continue cooking until heated through.
In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight. Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.
Place oats, chia seeds, and ginger into blender container. Blend until oats are finely ground. Add milk, berries, and honey; blend until berries are pureed and mixture is well combined. If thicker, colder smoothie is desired, add 2 to 3 ice cubes and blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top. In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.
Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Chop carrots and onion in the food processor. Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.
Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth. Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper. Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 cups in a muffin pan. Cream together butter and sugar in a mixing bowl. Mix in eggs. Add flour, cocoa powder, and baking soda and blend thoroughly. Spoon batter into muffin cups. Bake 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool and decorate.
Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C). To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.
Stir white wine, rum, orange juice, and sugar together in a large pitcher until the sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture. Put frozen grapes into serving glasses and pour sangria over the grapes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Combine chopped cherries with accumulated juices, ricotta cheese, feta cheese, coriander, sugar, and lemon juice in a large bowl. Chill before serving.
In a skillet over medium heat, brown the ground beef with onions until no pink shows on the beef; drain. Mix in green pepper and mushrooms and cook for a few minutes. Add tomatoes with juice, spaghetti and water; stir. Add Italian seasoning, salt and pepper. Cook about 15 minutes or until spaghetti is tender, stirring occasionally. Add cheese and stir until melted
Preheat an oven to 350 degrees F (175 degrees C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved. Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top. Preheat oven to 450 degrees F (230 degrees C). Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours. Preheat an outdoor grill for medium-low heat and lightly oil grate. Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
Saute onion in butter with parsley flakes until onion is tender, about 8 minutes. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.
In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside. Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water. Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.
Combine lemon juice, anchovies, garlic, and mustard in a blender or food processor fitted with a steel blade. Process until thoroughly combined. Pour in olive oil very gradually through the feed tube while machine is running, first 1 tablespoon at a time, then gradually increasing the amount. Season with salt and pepper. Stack and bunch the kale leaves together on a cutting board and cut across the stack into skinny slivers. Place the kale, croutons, and Parmesan cheese in the bowl and drizzle with about a 1/4 of the dressing. Toss and taste the salad and add more dressing if desired, then toss again.
Preheat oven to 375 degrees F (190 degrees C). Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer. Remove the polenta from its package, and cut into 1/2-inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese. Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.
In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble. Beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with 1 tablespoon butter. Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined. Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand. Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust. Bake in the preheated oven until crusts are golden, 5 to 7 minutes. Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes. Divide remaining coconut between crusts. Freeze in the muffin cups until set, about 15 minutes. Gently remove each crust from the muffin cup with a thin spatula. Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours. Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper. Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total. Place coconut in a blender and grind into a fine powder. Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl. Beat sugar, butter, and shortening until fluffy. Add eggs, one at a time. Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans. Divide batter between the pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes. Remove cakes from pans and cool on wire racks, at least 20 minutes. Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined. Place 1 cooled cake on a serving platter and spread frosting all over. Place the other cake on top; coat with remaining frosting. Press remaining pecans around and on top of the cake to garnish.
Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.
Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water. Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes. Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible. Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup; add to mushrooms. Bring to a boil and season with salt and pepper. Roll about 1/4 of the dough out on a floured surface about 1/16-inch thick, and cut rounds about 3 1/2-inches across using a cookie cutter or a glass. Add leftover dough to the next 1/4 dough and repeat process. Place about 1 teaspoon of cabbage filling in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying. Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.