HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted. Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough. Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter. Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking. Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.
Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes. Stir peas and carrots into cooked rice; garnish with cilantro.
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. In a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. Mix well and set aside. Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, place the setting to high. Grill the shrimp for 2 minutes per side. Toss the cooked noodles with the salsa. Arrange the shrimp on the pasta and serve.
Mix together the ricotta cheese, orange juice, sweetener, honey, and dry milk powder in a small bowl until the mixture forms a spreadable, even texture. Refrigerate leftovers.
Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Preheat oven to 325 degrees F (165 degrees C). Grease a shallow roasting pan with oil. Cut six to eight 1-inch-thick slices vertically into the roast, stopping at least 1/2 inch from the bottom. Heat butter and avocado oil in a large skillet over medium-high heat. Add garlic; saute until soft. Add spinach, salt, and pepper; cook and stir until spinach is wilted, about 5 minutes. Remove from heat. Stir in Parmesan cheese and coriander until evenly incorporated. Stuff pork roast with spinach mixture, placing an equal amount between each slice. Sprinkle paprika over roast. Transfer to the prepared roasting pan. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 155 degrees F (68 degrees C), about 1 hour. Cover with aluminum foil and allow to rest for 10 minutes before slicing against the grain.
Combine pineapple, strawberries, cucumber, and mango in a bowl; add lemon juice and mix well. Sprinkle chile powder over the top and stir. Top salad with more chile powder.
Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot. Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes. Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Combine tomato juice, tomato paste, brown sugar, garlic, oregano, basil, marjoram, bay leaf, and salt in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito.
In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet. Bake for 12 to 15 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Heat garlic and butter in a small skillet over medium heat. Cook and stir until garlic softens, about 2 minutes. Reserve. Spoon the sauerkraut into the bottom of a 9x13 inch baking dish; top with the chicken pieces. Scatter potatoes around the chicken, and sprinkle with the cooked garlic. Spoon some of the sauerkraut over the top of the chicken. Cover dish with aluminum foil. Bake in preheated oven until the chicken cooked through, and very tender, about 1 1/2 hours.
Grease an 8x4 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water. Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.
In a large pot of salted water boil tortellini until al dente. Drain well. In a 1-1/2 quart saucepan combine sauce, green chilies, cilantro and cumin. Simmer over medium-low heat for 5 minutes. Place tortellini on a serving platter and pour tomato sauce mixture evenly over pasta. Sprinkle cheese over sauce and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon. Bake in the preheated oven until top is golden, 45 to 50 minutes.
Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg. Pour into a jar and seal with a lid. To prepare: Stir 3 teaspoons of mixture into 1 cup of hot water. Adjust to taste.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter. Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use. Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture. Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.
Remove wings at the point they join the body. Make cuts on either side of the breastbone, angling the blade toward the bone. Continue making the cut deeper as you pull the breast meat away from the rib cage, on either side of the wishbone, and down to the pelvic bone. This is to detach the breast meat but keep it connected to the leg. Remove the thigh bone by cutting on either side of it with short cuts and severing the bone from the leg bone. Being careful not to cut through the chicken skin, cut the flesh around the top of the leg bone and remove that joint where the cartilage meets the bone. The only bone remaining will be the leg bone. Optionally, remove the ends of the legs where the cartilage meets the bone. Place garlic, salt, pepper, thyme, rosemary, and butter in the bowl of a mortar. Pound with the pestle until mashed and mixed. Generously season the inside of the chicken halves with salt and pepper. Spread half of the seasoned butter on the meat of each chicken half. Tuck breast into pocket of the thigh; shape each half into a base covered completely with skin and with the leg sticking straight up. Cut a length of foil as long as it is wide. Fold in half, then fold over the cut-edge side about an inch. Grease with a drizzle of olive oil. Repeat for the 2nd chicken. Place each chicken half in the center of prepared foil. Bring up the sides of the long ends of foil, about 1-inch up the base of the chicken; tighten slightly around the pieces to hold the bases in shape all the way around. Wrap the remaining lengths around the base in opposite directions. Transfer to a plate; cover with plastic and refrigerate until cold, about 3 hours. Preheat oven to 450 degrees F. Transfer halves to a shallow roasting pan or ovenproof skillet. Brush with olive oil or melted butter; sprinkle with a pinch or 2 of salt. Place in preheated oven. Roast until golden for 20 minutes. Remove from oven. and carefully remove foil from around the base of each half, pouring any accumulated juices back in the pan. Transfer to oven and roast until bases are browned and internal temperature reaches 150 degrees F, about 10 more minutes. Transfer pan to stove and broth or (white wine) to deglaze pan. Place chicken on serving plates. Drizzle with pan sauce.
In a large bowl, cream together the butter or margarine and sugar. Add the eggs, beating well after each addition. In another bowl, sift together the flour and spices. Blend these dry ingredients into the sugar mixture. Dissolve the soda in the sour milk, and add to the batter. Grate the chocolate, and add to the batter. Pour batter into a greased and floured 8 inch round pan. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until done.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes. Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece. Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese. Bake in the preheated oven until heated completely, about 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet. Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top. Bake in the preheated oven until golden brown, 10 to 12 minutes. Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Place raisins, whiskey, and brown sugar into a resealable plastic bag. Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes. Heat canola oil in a large skillet over medium high heat. Transfer steaks and marinade to the hot skillet. Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside. Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Serve the steaks with the raisins.
Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray. Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups. Bake in preheated oven until set in the middle, 30 to 35 minutes.
Mix cream cheese, processed cheese food, salsa, and chili in a large saucepan over a medium-low heat. Stir until the mixture has melted and become well blended.
Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until onion is softened and browned, 10 to 15 minutes. Transfer onion and garlic to a plate. Cook pork and shrimp in the same skillet until browned, 5 to 7 minutes. Add back the onion and garlic; season with salt and pepper. Add jicama, bean sprouts, chickpeas, green beans, celery, and carrot. Cook and stir until vegetables are tender, about 5 minutes. Place filling mixture in a large bowl. Add peanuts and mix well. Place a lettuce leaf on top of a lumpia wrapper. Place 1 tablespoon filling onto the lettuce. Roll up the wrapper, folding 1 end over the filling. Place on a serving platter. Repeat with remaining lettuce, lumpia, and filling.
Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag. Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat. Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet. Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Preheat the oven to 400 degrees F (200 degrees C). Make thin slit in the back of each shrimp, being careful not to cut all the way through. Tuck 1 basil leaf into the opening of each shrimp, followed by 1/2 teaspoon of goat cheese. Wrap 1/2 of a prosciutto slice around each shrimp from bottom to tail. Arrange stuffed shrimp on a baking sheet. Brush each lightly with olive oil. Bake in the preheated oven until shrimp is pink and prosciutto is crispy, 4 to 5 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix turkey, 1/4 cup barbeque sauce, green onion, oil, chili powder, and cumin together in a bowl; shape into 4 patties. Grill patties on the preheated grill until cooked through, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Serve each burger on a bun and smother each burger with remaining barbeque sauce.
In a large bowl, blend butter and sugar until creamy. Add egg and beat well. In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in the optional raisins. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour. Roll out dough on well-floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet. Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden. Store in airtight container.
Mix graham cracker crumbs, 1/2 cup sugar, butter, and 2 tablespoons tahini together in a bowl. Press into the bottom of a 10-inch springform pan. Sprinkle 1/4 crushed pecans over the prepared crust. Place cream cheese in a large bowl. Beat in egg until smooth. Beat in egg yolk. Mix in sour cream and vanilla extract. Add 1 1/4 cups sugar, heavy cream, and flour; blend until smooth. Spread 2 cups of batter over the crust to form the first filling layer. Stir pumpkin puree, cinnamon, cloves, and nutmeg into the remaining batter in the bowl. Spread over the first layer of filling. Place cheesecake in a cold oven. Set oven temperature to 200 degrees F (95 degrees C). Bake cheesecake until set, 3 hours and 10 minutes. Crack the oven door open and let cheesecake cool inside for 1 hour. Refrigerate until firm, 8 to 24 hours. Spread 1/4 cup tahini over the surface of the cheesecake; arrange pecan pieces decoratively on top.
Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.
Preheat oven to 425 degrees F (220 degrees C). Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet. Bake in the preheated oven until tender, 40 to 55 minutes.
In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well. Pour into tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping.
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer. Add garlic, ginger, soy sauce, brown sugar, green onions and red bell pepper. Cook 7 minutes or until garlic is soft. Stir in mint leaves. Immediately transfer meat to a shallow dish and chill 1 hour. Remove core from head of lettuce; separate, wash and dry leaves. Spoon chilled turkey mixture in lettuce cups.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl. Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce. Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam. Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.