HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half. Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
Prepare and bake marble cake as directed on the box. Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours. Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Preheat oven to 450 degrees F (230 degrees C). Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables. Bake for 20 minutes. Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven. Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.
Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl. Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer. Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated. Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside. Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned. Stir 2 cups water, Knorr(R) Fiesta Sides(TM) - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil. Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight. Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible. Add the egg, salt and almond extract to oatmeal and stir well until blended. Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.
Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside. While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink. Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick. Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato. Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely. In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip. To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer. Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.
Place chicken thighs in a 4-quart slow cooker. Mix coconut aminos, dry sherry, water, rice wine vinegar, sesame oil, ginger, and garlic together in a small bowl. Pour over chicken. Cook chicken on High until tender, 2 1/2 to 3 hours. Transfer chicken to a serving dish, reserving cooking liquid in the slow cooker. Cover chicken with aluminum foil to keep warm. Stir bok choy into the cooking liquid in the slow cooker; cover and let stand until wilted, about 5 minutes. Transfer bok choy to the serving dish with the chicken. Spoon some of the cooking liquid on top. Discard remaining cooking liquid. Sprinkle sesame seeds over chicken and bok choy.
Pour stuffing mix into a large bowl; stir in seasoning packet and water until moistened. Mix chicken, onion, zucchini, bell pepper, and mushrooms in a separate large bowl; stir in cream of chicken soup. Spoon half the chicken mixture into a 4-quart or larger slow cooker; top with half the stuffing. Repeat layering with remaining chicken mixture and stuffing. Cook on Low until chicken is no longer pink in the center and the vegetables are tender, 5 to 6 hours (or 2 1/2 to 3 hours on High).
Preheat oven to 400 degrees F (200 degrees C). Pour enough four-cheese pasta sauce into the bottom of a casserole dish to cover in a light layer. Arrange chicken breasts into the casserole dish. Pour remaining sauce over the chicken breasts to cover. Cover dish with aluminum foil. Bake in preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover chicken breasts with a layer of cheese and continue baking uncovered until the cheese melts, about 10 minutes more. Arrange cheese toast onto a baking sheet. Bake cheese toast in preheated oven until cheese is melted and the toast is browned around th edges, about 10 minutes. Sandwich each chicken breast between two slices of the toast with the cheesy sides touching the chicken.
Heat a large skillet over medium heat and coat with cooking spray. Arrange plantain slices in a single layer. Season with half of the cinnamon, nutmeg and cloves. Cook until golden brown on the bottom, 2 to 3 minutes. Turn over the plantain slices and pour in the pineapple and a small amount of the juice. Sprinkle the remaining spices over the top and continue to cook until browned on the bottom, about another 3 minutes.
Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes. Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl. Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes. Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain. Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand for 5 minutes to soften butter and cream cheese, about 5 minutes. Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish. In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese. Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.
Crack egg into a bowl and whisk well. Add breast milk or formula and whisk until well combined. Heat a non-stick skillet over medium heat and add egg mixture. Use a spatula to move egg mixture around in pan to scramble as it cooks. Keep cooking until eggs are completely cooked through. Use spatula to transfer eggs to a plate to cool. Chop into tiny bits and serve to baby.
Place processed cheese spread in a microwave-safe bowl. Microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted. While the processed cheese spread is melting, brown sausage in a small skillet. Drain well. Place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes. In a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. Stir well before serving.
Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves. Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray. Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more. Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl. Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top. Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
Cook pasta according to package directions; drain. Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat. Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender. Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.
Whisk onion, maple syrup, Dijon mustard, garlic, horseradish, sesame oil, and black pepper together in a shallow bowl. Add pork to marinade and turn to coat. Cover bowl with plastic wrap and marinate pork, 8 hours to overnight. Remove pork from marinade and pour marinade into a small saucepan. Cook marinade over medium-low heat until bubbling, about 5 minutes. Heat olive oil in a skillet over medium-high heat. Cook pork in the hot oil, basting with marinade, until browned, 2 to 3 minutes per side. Reduce heat to low and cook pork, basting occasionally with marinade, until no longer pink in the center, 15 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover. Cover and bake in preheated oven for 2 hours.
Place spinach in a large skillet. Whisk egg, milk and bacon bits together in a small bowl, then pour mixture into the skillet with spinach. Cook over a medium-low heat; stirring frequently until most of the moisture is absorbed into the spinach. Serve warm.
Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm. Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted. Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts. Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze. To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.
Heat milk and butter or margarine over low heat until very warm. Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough. Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes. Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk. On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes. Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.
Preheat oven to 425 degrees F (220 degrees C). Place artichokes stem-side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove-size space. Drizzle each artichoke with olive oil. Press 1 clove of garlic into the center of each artichoke and season with salt. Tightly wrap each artichoke twice with heavy-duty aluminum foil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol. Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily. Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much. Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot(R)). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer. Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.
In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil. Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm. Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Put 8 fluid ounces water, cashews, agave nectar, and vanilla extract in a blender; blend for 2 minutes. Strain mixture through cheesecloth or a fine-mesh sieve into a bowl. Blend the strained bits of cashew mixture in the blender with remaining 8 fluid ounces water until smooth. Strain mixture through cheesecloth or sieve again. Pour strained liquid into a bottle and add cinnamon; refrigerate until chilled, at least 30 minutes. Shake well before drinking.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside. Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust. Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes. Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet. Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese. Bake in the preheated oven until bubbling, 15 to 20 minutes.