HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker. Layer cheese food cubes atop meat mixture. Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture. Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.
Blend mango, ice, orange juice, water, lime juice, ginger juice, and brown sugar together in a blender until slushy, 2 to 3 minutes.
Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise. Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites. Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!
Pour water into a multi-functional pressure cooker (such as Instant Pot(R)). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the 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 the lid. Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.
Pound sandwich steaks to even thickness using a meat mallet. Mix bread crumbs, egg, garlic powder, salt, and pepper together in a bowl. Spread over steaks in an even layer. Roll steaks into tight spirals and secure with toothpicks. Heat oil in a large skillet over medium heat. Cook steak rolls until browned, 1 to 2 minutes per side. Sprinkle onion soup mix into the skillet. Fill the empty package with water and pour into the skillet twice. Cover skillet; bring to a boil. Reduce heat to low and simmer, covered, until flavors combine, 45 to 60 minutes.
Line an 8-inch square baking pan with nonstick foil. Melt chocolate chips with 1/4 cup condensed milk and 1 tablespoon butter in a small saucepan over low heat, stirring constantly, until smooth, about 3 minutes. Turn off heat and keep warm, covered. Melt peanut butter chips with remaining cup condensed milk, remaining 3 tablespoons butter, and salt in a heavy saucepan, stirring constantly, until smooth, about 5 minutes. Dollop spoonfuls of peanut butter mixture into prepared pan. Immediately spoon chocolate mixture in small dollops over and around peanut butter mixture. Swirl mixtures together with a knife. (The key to easy swirling is to have the peanut butter mixture very warm when the chocolate mixture is added, and to add the chocolate immediately.) Chill fudge, uncovered, until firm, about 1 hour. Lift fudge out of pan using foil, peel off foil, then cut fudge into 1-inch squares.
Preheat oven to 325 degrees F (165 degrees C). Spray 12 nonstick muffin cups with cooking spray. Mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. Scoop batter into prepared muffin cups. Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. Let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. Store in a covered container.
Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour. Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min. Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.
In a saucepan, combine sugar, water and instant coffee. Bring to a boil, then let simmer gently for 1 hour. Remove from heat, and cool completely. When mixture is cool, Stir in vodka. Place vanilla bean in bottle and fill with coffee/vodka mixture. Allow liqueur to set for 4 to 6 weeks after preparation.
Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes. Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat. Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together. Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
Preheat oven to 250 degrees F (120 degrees C). Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl. Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan. Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl. Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved. Stir dressing into chicken mixture to thoroughly coat salad with dressing. Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting. To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.
Preheat oven to 400 degrees F (200 degrees C). Mix zucchini, Swiss cheese, eggs, biscuit baking mix, canola oil, salt, and Italian seasoning in a large bowl until well blended; pour mixture into a large pie dish. Bake until browned and eggs are set, about 35 minutes.
Combine ground almonds, 2 1/2 cups sugar, eggs, lemon zest, and vanilla extract in a bowl; mix into a smooth dough. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour 1/4 cup sugar onto a shallow plate. Roll dough into walnut-size balls and roll in sugar. Place 2 inches apart on the baking sheet. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and transfer carefully to a wire rack. Cool completely before serving.
Place red potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain. Transfer potato mixture to a large bowl and refrigerate until cooled, about 30 minutes. Mix mayonnaise, red onion, horseradish, mustard, olive oil, bacon, garlic powder, sea salt, and white pepper, respectively, into potato mixture; garnish with paprika.
Place butter, sugar, cinnamon, nutmeg, allspice, and vanilla extract in the bottom of an Irish coffee glass. Pour in rum and hot water. Stir.
Place oven rack about 6 inches from the heat source and preheat the oven's broiler. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
 Watch Now Brush an oven-ready skillet with vegetable oil.
 Watch Now Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
 Watch Now Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
 Watch Now Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.
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Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart. Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool to room temperature. Stir egg yolks, 1 at a time, into chocolate until evenly mixed. Pour sweetened condensed milk into chocolate mixture and stir until blended; add coffee-flavored liqueur and return double boiler to heat. Simmer until mixture is heated through, 2 to 3 minutes. Transfer chocolate mixture to the bowl of a stand mixer; beat in butter, 1 tablespoon at a time, until fluffy. Cover bowl with plastic wrap and chill, 4 hours to overnight. Roll mixture into 3/4-inch balls. Pour cocoa powder into a small bowl; roll balls in cocoa powder until coated. Arrange balls on a plate and refrigerate until set, at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Line 6 muffin cups with paper liners; spray the inside of each paper liner with cooking spray. Mix flour, sugar substitute, baking powder, and salt together in a bowl. Whisk almond milk, egg substitute, applesauce, butter, and vanilla extract together in a separate bowl; stir almond milk mixture into flour mixture. Fold in strawberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Whisk flour, oats, sugar, baking powder, and salt together in a bowl. Stir beer and butter into flour mixture using a wooden spoon until dough is well mixed; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread for 10 minutes before slicing.
Grease the inside of a 3- to 4-quart slow cooker crock. Mix oats, white sugar, brown sugar, baking mix, and cinnamon together in a bowl; stir in peaches and spoon mixture into prepared slow cooker. Cook on Low for 4 hours.
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Preheat grill for medium heat and lightly oil the grate. Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs. Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Combine water and gelatin in a bowl. Whisk white sugar, cornstarch, and salt together in a heavy saucepan over medium heat. Gradually add eggnog to sugar mixture, stirring constantly. Cook and stir until eggnog mixture is thickened, 3 to 4 minutes; continue to cook for 2 minutes more. Remove from heat. Stir gelatin mixture into eggnog mixture until gelatin is completely dissolved. Stir in rum extract. Chill eggnog mixture in the refrigerator until cold, at least 1 hour. Beat 1 cup cream in a cold glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into chilled eggnog mixture; pour mixture into prepared cookie crust. Chill pie in the refrigerator until set, at least 1 hour. Beat cream in a cold glass or metal bowl. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds rather than a sharp peak. Spread cream atop the chilled pie. Refrigerate until chilled, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Grease a 5x9 inch loaf pan. In a bowl, mix the milk, yogurt, egg, maple syrup, and lemon juice. In a separate bowl, mix the flour, baking soda, cinnamon, and nutmeg. Gradually stir the flour mixture into the milk mixture until moistened. Pour into the prepared loaf pan. Bake 50 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes. Add the water gradually, beating on medium-high until icing is smooth and the desired consistency, about 5 minutes.
Preheat oven to 450 degrees F (230 degrees C). Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet. Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt. Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes. Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes. Brush tops of buns with 1 tablespoon milk. Bake in the preheated oven until golden brown, 15 to 17 minutes.
In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together. Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.
Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min. Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!! In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper. Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.
Lay tortillas flat and spread each with equal amounts of jalapeno cream cheese, pimento cheese spread, and salsa. Layer each tortilla with two pieces dried beef, and sprinkle with green onions. Tightly roll. Cut into bite-sized pieces and secure with toothpicks. Cover and chill in the refrigerator at least 12 hours before serving.
Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside. Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper. Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender. Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside. To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese. Cover the baking dish with Reynolds Wrap(R) Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch pans. In a medium bowl, mix together flour, baking soda, cinnamon, salt, and nutmeg. In a large bowl, combine eggs, sugar, strawberries, bananas, orange peel, and oil. Beat with an electric mixer at medium speed for 2 minutes. Add flour mixture, and stir just until moistened. Stir in walnuts. Bake for 1 hour, or until loaves test done. Remove to wire rack to cool.
Beat egg yolks and 2/3 of the confectioners' sugar together in a bowl until smooth; add vanilla extract, cinnamon, cloves, salt, allspice, and baking soda and beat until smooth. Beat egg whites in a bowl using an electric mixer until frothy; add the remaining confectioners' sugar and beat until stiff peaks form. Fold egg white mixture into egg yolk mixture. Refrigerate or freeze mixture until chilled, at least 1 hour. Spoon 2 tablespoons mixture into each mug; top each with 1 shot brandy and 1 shot rum. Fill the rest of each mug with boiling water; stir and top with nutmeg.
In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.