HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F. Toast one bun until golden brown, then place in blender and chop until fine to create crumbs. Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes. Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well. Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan. Bake meatballs in oven for 10 minutes. While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes. Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun. Garnish with chopped basil and/or crushed red pepper and serve.
Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight. Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight. Sift together flour, mace, and nutmeg. Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form. In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans. Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool. Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.
In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up. Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly. Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate. Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes. Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt. Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.
Mix butter, Parmesan cheese, garlic power, onion salt, and black pepper together in a bowl.
Place the canned tomatoes, onion, garlic, lime juice, and optional jalapenos into a blender. Cover, and blend until it reaches the desired consistency. Add cilantro and pulse until combined.
Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.
Place asparagus spears in a resealable plastic bag. Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9x13-inch baking dish. Bake in the preheated oven until asparagus is tender, 14 to 16 minutes. Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray. Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish. Bake in preheated oven until lightly browned and heated through, about 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish. Mix flour, sugar, egg, egg white, vegetable oil, milk, pumpkin pie spice, and vanilla extract in a large bowl. Gently stir in the thawed winter squash. Pour squash into the prepared baking dish. Sprinkle with cinnamon sugar. Bake in the preheated oven until heated through, about 1 hour.
In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight. Preheat the galette iron. Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.
In a large skillet, melt butter or margarine and add olive oil. Saute garlic and onion until translucent. Remove garlic and onion from skillet with a slotted spoon. Add chicken breast halves to skillet and brown on both sides. Return garlic and onion to skillet. Add broth and bourbon and stir all together. Cover and let simmer over very low heat for 20 to 25 minutes, or until chicken is tender and done (chicken juices run clear).
Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked. Meanwhile, whisk together eggs and both peppers. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.
As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside. Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving.
In a large skillet brown chicken in oil, stirring constantly until juices run clear. Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes. Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.
Preheat oven to 375 degrees F (190 degrees C). 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. Toss with olive oil. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside. In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish. Bake in preheated oven 30 to 40 minutes, until hot.
Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls. Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Pour the evaporated milk and dry pudding mix into a container with a lid, seal it, and shake for 45 seconds to combine. Let the pudding set for 5 minutes. In 2 large parfait glasses, alternate layers of chocolate pudding with layers of cherry pie filling. Top each glass with whipped topping, and sprinkle with cinnamon. Chill for 1 hour before serving.
Preheat the oven to 325 degrees F (165 degrees C). Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered. Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water. Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
In a large bowl, combine chocolate drink mix, instant coffee, confectioners' sugar, powdered milk and nondairy creamer. Store in an airtight container. To serve, Stir 3 tablespoons mixture with 6 ounces boiling water.
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Combine water, Spanish rice mix, and vegetable oil in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 7 minutes. Pour rice into a slow cooker. Add chili beans, frozen bell peppers and onions, salsa, chili powder, paprika, cumin, salt and black pepper. Stir well to combine. Cook on Low until flavors combine, 6 to 8 hours.
Preheat oven to 350 degrees F. Prepare Idahoan Roasted Garlic Mashed Potatoes according to package directions. Set aside. Saute shrimp in olive oil until cooked through. Fold in gently the cheeses, sour cream and cooked shrimp to the mashed potatoes. Place mixture in a glass baking dish coated with cooking spray. Sprinkle with paprika. Bake uncovered at 350 degrees for 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes.
In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes. Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Combine the pineapple chunks and crushed pineapple with syrup. Mix together and pour into a 2 quart baking dish. Mix together the flour and sugar, sprinkle evenly on top of pineapple. Cover with cheese, top cheese with cracker crumbs and drizzle melted butter on top. Bake at 350 degrees F (175 degrees C) for 25 minutes. Allow to cool for 10 minutes and serve.
Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside. In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9x13 inch pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel. Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings. To make the Icing: In a small bowl, combine confectioners sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs. In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar. Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice. In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish. Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.
Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Stir in water; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, drain remaining can of tomatoes; set aside. Spoon meat mixture evenly onto tortillas; top with lettuce, drained tomatoes and cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet. Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage. Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano. Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes. Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine. Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.
Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm. Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm. Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels. Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon. Bake in preheated oven until golden brown, 15 to 25 minutes.
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch mixture and stir together over medium heat until it starts to boil. Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool. Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust. Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.
In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.
Preheat grill for medium heat and lightly oil the grate. Place chicken breasts in a shallow baking dish. Whisk soy sauce, garlic, and red pepper flakes in a bowl; pour over chicken, turning to coat. Allow chicken to marinate for 10 minutes. Whisk honey and lime juice in a bowl; set aside. Place chicken on preheated grill; brush with marinade. Discard remaining marinade. Cover grill and cook for 5 minutes, then brush both sides with honey lime mixture. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place rhubarb into a large soup pot; stir in water and sugar. Bring the rhubarb to a boil and cook over medium heat until rhubarb is soft, about 20 minutes. Stir often. Strain rhubarb and liquid through cheesecloth into a large bowl and discard rhubarb pulp. Return rhubarb liquid to the pot, place over medium heat, and stir in pineapple juice and strawberry gelatin. Bring to a boil, stirring to dissolve gelatin. Store punch in quart jars in refrigerator.
Fill the hole of each lychee with a cherry and secure with a toothpick. Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.
In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well. Spoon the mixture into thawed shells. Spoon cocktail sauce on some or all of the shells (if desired). Keep the crab shells refrigerated until serving.
Combine Scotch, sweet vermouth, orange juice, and brandy in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into a chilled glass.
Preheat the broiler. Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary. Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.
Mix turkey with Worcestershire sauce and Cajun seasoning in a bowl. Cook bacon bits, jalapeno pepper, and minced garlic in a skillet over medium-high heat until bacon bits start to stick, about 4 minutes. Add the turkey mixture; cook and stir until no pink remains, about 4 minutes. Place 2 ounces of turkey mixture in each flatbread. Place 4 pickle slices, 1/2 cup spinach, and 1 pepper Jack cheese slice in each wrap.