HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Arrange phyllo shells on a baking sheet. Combine cream cheese and diced green chiles in a bowl and mix until smooth. Fill each phyllo shell with about 1 tablespoon of the cream cheese mixture and top each lightly with shredded Cheddar cheese. Garnish each filled shell with 1 jalapeno slice. Bake in the preheated oven until cheese is melted, 5 to 8 minutes.
Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Arrange bagels on prepared baking sheet, cut sides up. Spoon a thin layer of pizza sauce over each bagel half and sprinkle with pizza cheese. Place 2 pepperoni slices on each bagel. Bake in the preheated oven until cheese is melted and pepperoni is lightly browned, about 6 minutes.
Place the whole chicken into a large resealable plastic bag. Sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. Seal the bag, and place in the refrigerator overnight to marinate. Light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees F (110 degrees C). Remove chicken from the bag, and place on the grill grate. Discard marinade. Cover, and cook for 10 hours. Occasionally toss a handful of soaked wood chips on the coals.
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine beef, onion, chile pepper, cilantro, yogurt, flour, cumin, garam masala, turmeric, coriander, garlic, salt, and pepper in a large bowl and mix well with clean hands. Roll beef mixture in to 4 large balls and flatten into patties 1/2- to 3/4-inch thick. Place on a plate, separated by wax paper, until grill is ready. Grill burgers until cooked to preference, 5 to 7 minutes per side.
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C). In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar. Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices. Mix the confectioners' sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.
Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan. Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon. Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed. Top salmon with herb mixture, forming a crust. Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan. In a medium bowl, cream the butter, sugar, egg and vanilla until well blended. Sift together the flour, baking powder, salt and nutmeg and slowly add to mixture, alternating with 1/3 cup orange juice and 2 teaspoons of rind. Stir in the coconut and carrots. Pour batter into baking pan. Bake for about 35 minutes in the preheated oven. Let cool on wire racks. Combine 1/2 cup of orange juice, 1 teaspoon of orange rind and 1 1/2 cups confectioners' sugar. Warm slightly and pour over cooled bars.
Mix yogurt, dill, and garlic in a bowl; season to taste with salt. Gently stir in sliced zucchini.
Preheat grill for high heat. Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight. Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate. Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour. Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs. In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes. Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.
In a saucepan combine sugar, water and cream of tartar. Heat until sugar is dissolved but don't boil. Remove from heat. Add lemon essence and let mixture cool.
Mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. Stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes. Place about 2 tablespoons of thickened gelatin into the bottom of each juice can. Center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. Chill cans until the gelatin is firm, about 2 hours. To serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. Lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.
Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks. Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top. Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool. Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.
Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Place lid on pressure cooker and lock; bring to full pressure over medium heat until chicken is no longer pink in the center, 15 minutes. Let pressure come down naturally, about 15 minutes. While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well. Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.
Place oat cereal, confectioners' sugar, cashews, almonds, coconut, and cocoa powder in a food processor; blend to an even crumb texture. Stir rum and corn syrup together in a bowl; add cereal mixture. Stir until dough holds together. Add more rum if dough is dry. Form into balls and place on a plate. Chill rum balls in the refrigerator for flavors to blend, at least 1 hour. Sprinkle with confectioners' sugar before serving.
Grease a 4 1/2 quart slow cooker. In a large bowl, mix together the spinach, cottage cheese, butter, American cheese, eggs, flour and salt until everything is evenly distributed. Transfer to the greased slow cooker. Cook on high for one hour, then reduce heat to low, and continue to cook for 4 to 5 hours.
Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined. In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops. Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.
Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside. Squeeze the remaining limes into another bowl. Add remaining salt and pepper. Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer. Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.
Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined. Heat an aebleskiver pan over medium heat; prepare with cooking spray. Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.
Put chickpeas and water in a large pot; soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf. Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.
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 and run under cold water. Transfer to a large bowl with ham and apples and set aside. In a small bowl, whisk together the preserves, apple jelly, horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the wheat germ, milk powder, egg, yeast and liver baby food. Add water if necessary to make a workable dough. Drop by teaspoonfuls onto a greased cookie sheet. Bake for 20 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks. Store in an airtight container in the refrigerator.
Preheat your oven's broiler. Line a baking sheet with aluminum foil. Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste. Spoon a thick layer of the macadamia mixture on top of each tilapia fillet. Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.
Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Preheat oven to 400 degrees F (200 degrees C). Thread 1 end of a piece of bacon onto a skewer; add a ham cube and fold bacon over the ham through the skewer. Add a piece of sausage and fold bacon over sausage. Repeat with remaining bacon, ham, and sausage. Spread bacon, ham, and sausage out onto the skewer so bacon isn't squeezed too closely to the meat. Bake in the preheated oven for 15 minutes. Combine barbeque sauce and grape jelly in a microwave-safe bowl; heat in microwave for 30 seconds. Stir sauce and brush over skewers. Continue baking skewers, basting every 10 minutes, until bacon is desired crispness, 15 to 30 minutes more.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Wrap each hot dog with a slice of bacon, securing ends with toothpicks. Fry hot dogs 2 at a time in hot oil until they float to the surface, 3 to 4 minutes. Drain on paper towels. Pour onions into a small pot over low heat. Stir until heated through, about 5 minutes. Arrange fried hot dogs in rolls. Garnish with onions and crushed corn chips.
Heat 1 tablespoon oil in a skillet over medium-low heat. Cook and stir mushrooms and 1/2 chopped onion until soft and translucent, 5 to 10 minutes. Add butter. Combine tomatoes, bell pepper chunks, onion, chile peppers, jalapeno peppers, parsley, cilantro, and garlic in a blender; blend until almost smooth. Stir blended tomato mixture, vegetable bouillon cube, thyme, cumin, cayenne pepper, salt, and black pepper to the skillet with the mushrooms and stir until well combined. Add vegetable broth, soy sauce, and enough water to make a sauce. Cover and simmer until sauce has thickened, 30 to 35 minutes. Combine purple yams, flour, 1 onion, eggs, 2 teaspoons salt, and garlic powder in the bowl of a food processor; pulse until blended. Fold red bell pepper into batter using a spatula and season with paprika, chile powder, and 1 teaspoon black pepper. Mix until well combined. Heat 1 tablespoon oil in a skillet over medium-high heat. Drop batter by large spoonfuls onto the skillet. Spoon some of the ground beef and some of the ground chicken on top of each pancake; cover with a few more spoonfuls of batter. Cook pancakes until evenly browned, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Cover skillet and let pancakes cook over low heat until beef and chicken are cooked through, about 5 minutes. Repeat with remaining batter. Serve with mushroom sauce.
In a bowl, whisk together the raspberry puree and raspberry vinegar. Slowly drizzle in the oil and continue whisking until the dressing starts to look shiny, about 1 minute, then whisk in lemon juice, salt, and pepper.
Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors. Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.
In a saucepan bring chicken broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once rice has cooked, stir in drained green beans. Cool to room temperature before serving; refrigerate leftovers.
Put tomato slices in a colander to drain excess liquid. Discard end slices of tomatoes. Whisk milk and egg together in a bowl. Stir flour, cornmeal, panko, salt, onion powder, garlic powder, black pepper, and cayenne pepper together in a separate bowl. Gently press a tomato slice into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press again into the flour mixture. Keep breaded tomatoes on a plate while breading the rest; do not stack. Pour enough olive oil into a large skillet to reach about 1/2 inch deep. Place skillet over medium heat and heat oil until hot but not smoking. Cook 4 to 5 tomato slices at a time in the hot oil until browned on the bottom, 2 to 3 minutes; turn tomatoes and continue cooking until browned on the other side, 2 to 3 minutes more. Reheat oil between batches, adding more oil as needed to maintain 1/2-inch depth.
Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.
In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes. Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.
Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Preheat a lightly oiled griddle to 375 degrees F (190 degrees C). Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency. Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.