HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish. Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon. Bake for 5 minutes or until the onions are golden brown.
Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool. Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly. Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.
Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover. Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.
Cook and drain pasta following package instructions. Keep warm. Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1-2 minutes or until garlic is lightly browned. Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften. Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.
Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth. Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
In a medium mixing bowl, whip the cream cheese until fluffy. Pour in the condensed milk and mix until smooth. Stir in the lemon juice and vanilla extract. Mix until all ingredients are thoroughly combined. Pour the cream cheese mixture into the baked pastry shell. Top with strawberries (whole or sliced, depending on your preference). Chill at least 2 hours before serving.
Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely. Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.
Whisk the soy milk, soy sauce, honey, and Cheddar cheese together in a small bowl; set aside. Heat the olive oil in a large saucepan over medium heat; cook the zucchini, squash, and bell pepper in the hot oil, stirring occasionally, for about 3 minutes. Pour the soy milk mixture over the vegetables. Increase heat to high and bring the mixture to a boil. Reduce heat to medium-low; cook and stir until the vegetables are tender, about 5 minutes. Season with salt and pepper to serve.
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl. Place tomatoes in a bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes. Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat. Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix. Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate. Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the Medium Crust and Basic/White Bread settings, and press Start.
Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes. Stir in Swanson(R) Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes. Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Mix salsa, corn, Cheddar cheese, sour cream, and mayonnaise in a bowl. Refrigerate until chilled, at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.
Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours. Punch down dough. Use dough for any sweet bread recipe.
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Pour the contents of the long grain and wild rice boxes into prepared baking dish. Drizzle rice with 2 tablespoons of olive oil. Pour chicken broth and water over the rice. Top with frozen vegetables and frozen chicken tenders. Drizzle chicken with the remaining tablespoon of olive oil. Season with salt and pepper; sprinkle with paprika. Cover tightly with aluminum foil. Place casserole in preheated oven. Bake until rice is soft and chicken juices run clear, approximately one hour.
Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces. Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets. Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands. Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes. Cool for about 10 minutes; cut into bars while still warm.
Preheat oven to 350 degrees F (175 degrees C). Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract. Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended. Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly. Bake in the preheated oven until golden, about 25 minutes.
Brush the ladyfingers with rum and use them to line the bottom and sides of a 10 inch spring form pan. In a medium saucepan over low heat, melt butter. Remove from heat and add 24 oz. of chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. In a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. Fold the whites into the chocolate mixture and pour into the lined pan. Chill in refrigerator for 6 hours. In a large bowl, whip the cream with an electric mixer until thick. Blend in sugar and vanilla, and whip until stiff peaks form. Invert the chilled cake onto a serving platter and remove the sides and bottom of the pan. Spread a layer of whipped cream over the entire cake, and pipe the remaining whipped cream in a decorative pattern of your choice. In the top of a double boiler, melt the 1/2 chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar. To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.
Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes. Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Mix apples, raspberries and blueberries; pour into pie shell. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit. Bake for 30 minutes, or until topping is brown.
In a saucepan over medium heat, combine water, sugar, vanilla and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer. When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.
Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.
Stir pineapple, mango, onion, jalapeno, lime juice, and cilantro together in a bowl; season with salt. Let salsa sit until flavors blend, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Measure 3/4 cup of the frosting mix for the chocolate glaze. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated. Fold in the nuts. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. The top of the cake will form a brownie like crust before it is done. Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing. To make the chocolate glaze: Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth. Thin with additional boiling water if necessary to reach desired consistency. Spoon glaze over the cooled cake.
In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic salt, onion salt, ground black pepper, and steak seasoning. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use. To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking.
In a small bowl, blend onion juice, Worcestershire sauce, hot pepper sauce, mayonnaise, cream cheese. Stir in shrimp.
Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a mini muffin tin with paper liners or spray with cooking spray. Mix blueberries, flour, sugar, applesauce, soy milk, soy margarine, baking powder, vanilla extract, and salt together in a bowl. Spoon batter into muffin cups, filling them 3/4-full. Bake in the preheated oven until tops are firm, about 35 minutes. Cool slightly on a rack.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain and return potatoes to the pot. Pour buttermilk over the potatoes and mash until creamy. Stir cheese into the potatoes until melted completely and smooth.
Season chicken with salt and pepper. In a skillet or saute pan, saute minced garlic in olive oil over medium heat. Add sliced breast meat, and brown. Reduce heat to low. Add wine, cover, and simmer for 35 minutes. Add olives, and let simmer for 10 minutes more. When ready to serve, add cherry tomatoes for a minute or two. They should not get mushy or split open, just get warm. Serve immediately.
Whisk the flour, flaxseed, baking powder, nutmeg, and cinnamon together in a bowl until evenly blended; set aside. Beat the eggs and sugar together in a separate bowl; whisk the buttermilk and 2 tablespoons of vegetable oil into the egg mixture. Stir the flour mixture into the egg mixture until no lumps of flour remain and the dough is firm enough to handle. Cover the bowl and refrigerate at least 10 minutes. Roll the dough to 1/2-inch thickness on a generously-floured surface. Use a floured donut cutter to cut donut shapes out of the dough. Let the donuts stand for 5 to 10 minutes as the oil heats. Heat the frying oil in a deep-fryer or large saucepan to 360 degrees F (180 degrees C). Fry the donuts in the hot oil in batches until golden brown on both sides, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.
Blend chilled peaches and their juice in a blender until smooth. Pour into a chilled glass until 1/2 full. Top with champagne; gently stir.
Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight. Line baking sheets with parchment paper, and set aside. Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.
Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. Divide batter between prepared muffin cups, filling each about 2/3-full. Bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. Cool for 10 minutes in the pans before removing to a wire rack to cool completely. Beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached. Arrange cooled cupcakes close together in a solid circle shape on a large platter. Spread frosting over cupcakes to create one large, round frosted surface. Squeeze 1 large dot of black decorating gel in the center of the frosting. Draw concentric circles around the dot about 2 inches apart. Drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly. Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells. Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy. Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture. Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture. Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms. Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough. Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
In a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, Maggi seasoning, salt, pepper, and hot sauce. You may need to use your hands. Set aside. Preheat the oven to 425 degrees F (220 degrees C). Roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. Place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. Crimp the edges together using the tines of a fork, and place the pies on baking sheets. The pies may also be frozen at this point. Whisk together the egg and water in a small bowl using a fork. Brush the egg wash over the tops of the pies. Bake for 30 to 40 minutes in the preheated oven, until golden brown. If you are baking frozen pies, add an additional 10 minutes.