HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in the bread machine in order suggested by your manufacturer (except for the sun dried tomatoes). Select regular setting, medium crust. At the beep or according to your manufacturer's suggestion add the sun dried tomatoes. Remove immediately at end of baking cycle. Let cool and slice, spread with your favorite topping.
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat Bread cycle, and Start.
Place water, cantaloupe, and sugar in a blender; blend until smooth. Divide ice into two glasses and pour cantaloupe mixture over ice.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 12-15 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth. Mash the potatoes with a fork with reserved broth and butter to desired consistency. Season to taste.
Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes. Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.
In a large bowl, combine the mixed greens, onion, and artichoke hearts. In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic. Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet. Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain. Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible. Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough. Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper. Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess. Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top. Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.
Heat oil in a medium skillet over medium high heat. Fry chicken pieces in the oil until slightly browned and the juices run clear. Remove from the pan and drain on a paper towel. In a large saucepan or Dutch oven, heat chicken broth over medium heat. Add the carrots, peas, celery, onion and mushrooms. Bring to a boil, then reduce heat and let simmer for 20 to 25 minutes. Add the noodles and cook for 10 more minutes or until noodles are al dente.
Heat 1 tablespoon butter and oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low. Continue cooking, stirring frequently, until onion is very tender and dark brown, about 30 minutes more. Rinse octopus. Place on a flat work surface and cut tentacles into thirds. Chop the head into bite-sized pieces. Place octopus pieces in a gallon-sized resealable plastic bag. Mix in salt and add crushed ice. Seal the bag and place into a larger grocery bag. Pound the octopus with the smooth side of a meat mallet until as tender as possible. Remove octopus from the bag and let drain in a colander. Stir ginger and garlic into the skillet with the onion; cook until fragrant, 1 to 2 minutes. Pour in wine and the remaining 3 tablespoons butter. Increase heat and bring to a boil. Add octopus; reduce heat to a simmer. Cover and cook, stirring every 10 minutes, until flavors meld, about 1 hour. Uncover and continue simmering until sauce is thickened to your liking and octopus is tender, about 1 hour more.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving a small amount of the grease, drain the bacon, crumble, and set aside. Using the same pan, heat the reserved bacon grease to medium-high. Fry the eggs until yolks are cooked through, but still tender, approximately 2 to 3 minutes. Remove from heat, cool slightly, and cut into long strips. Divide lettuce among salad plates, and arrange bell pepper, green onion, cucumber, celery, and broccoli over lettuce. Top each salad with bacon, sliced eggs, and 1 tablespoon of mayonnaise. To be tossed on the plate once served.
Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix chili sauce, ketchup, water, pickle relish, brown sugar, and mustard into the ground beef mixture; bring to a boil. Reduce heat and simmer until flavors are blended, about 15 minutes.
Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.
Beat eggs, basil, and oregano together in a bowl. Heat oil in a large skillet over medium-high heat. Saute onions with a pinch of salt in hot oil until onion is translucent, 4 to 6 minutes; add mushrooms with another pinch of salt. Saute mushrooms and onion until mushrooms are soft and brown around the edges, 4 to 6 minutes more. Stir ground beef, pepper, and salt into the mushroom mixture. Cook and stir until meat is lightly browned and crumbly, 1 to 3 minutes. Turn off the heat. Push all meat to one side of the skillet and tilt the skillet so that the excess grease runs down to the bottom of the pan. Use a paper towel to blot the grease. Stir spinach into beef mixture and cook over medium heat until spinach is heated through, about 1 minute. Add eggs; cook and stir until eggs are set, 3 to 4 minutes. Season with salt and pepper and top with Parmigiano-Reggiano cheese.
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs. Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.) Beat eggs in medium bowl. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd. Mix well. Stir in flaked coconut. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours. Serve topped with sweetened whipped cream and toasted coconut if desired.
Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth. Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate. Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature. Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped. Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter. Drop tablespoons of batter onto the baking sheet. Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.
Blend coconut flakes, coconut oil, and cocoa butter in a food processor until creamy, about 2 minutes. Shape mixture into 1-inch balls; roll in hemp hearts. Chill in the refrigerator until set, about 30 minutes.
Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in large bowl. Mix the mayonnaise, milk, sugar, salt, dash of pepper and a dash of nutmeg. Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan. Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.
Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a small mixing bowl combine flour, cocoa, baking powder and salt. In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan. Bake for 15 to 20 minutes. Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool. Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute. Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Butter the heart-shaped molds. Beat brownie mix, vegetable oil, water, and 1 egg together in a bowl until smooth and well mixed. Pour the batter into the prepared heart molds. Beat cream cheese, sugar, and vanilla extract together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in 1 egg until smooth. Spoon a dollop of the cream cheese mixture into each heart mold and mix slightly with a knife to make decorative swirls of cream cheese filling in the brownie batter. Bake in the preheated oven for 25 minutes. While brownies are baking, place chocolate chips into a microwave-safe bowl and microwave for 30-second intervals, stirring after each time, until the chocolate is warm, smooth, and melted. Stir heavy cream into the chocolate. Mixture will be clumpy. Remove hearts from oven, and immediately spread about 1 tablespoon of chocolate mixture over each heart. Return the hearts to the oven and bake until the chocolate topping spreads out, about 5 minutes. Cool before serving.
Preheat the oven to 375 degrees F (190 degrees C). Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl. Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine apple cider, brandy, moonshine, cinnamon sticks, ground cinnamon, and nutmeg in a slow cooker. Cook on High until hot and flavors blend, at least 30 minutes.
Combine flour, garlic powder, salt, and black pepper in a shallow dish. Roll and coat chicken cubes in flour mixture. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside. Heat 1 tablespoon vegetable oil in the same skillet over medium heat. Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes. Return chicken to the skillet. Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil. Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Cut rounded edges from tortilla to form a square. Spread peanut butter on one half of the tortilla; spread cream cheese on remaining half. Place kiwi slices in a single layer over cream cheese. Starting with the cream cheese end, gently roll up the tortilla to form a log shape. Serve as a wrap or sliced into thick rounds.
Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Toast slices of bread and cut into cubes. Place in a large bowl. Add brown sugar, graham crackers, almonds, cinnamon, nutmeg, and salt; mix to combine. Heat butter in a small saucepan over low heat until melted, about 3 minutes. Stir in almond extract. Spread half the apples and pear in the bottom of a 9-inch baking dish. Top with 1/2 of the bread mixture. Drizzle 1/2 of the butter mixture on top. Repeat layers once more with remaining ingredients. Bake in the preheated oven until apples are soft and bread topping is crunchy, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work. Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden. Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.
Preheat oven to 350 degrees F (175 degrees C). Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg. Bake in preheated oven for 30 to 45 minutes.
Place 2 to 3 mint leaves into each cell of a heatproof ice cube tray. Fill the cells with the boiling water, then let stand for 10 minutes; remove the leaves if desired. Freeze the ice cube tray until solid.
Combine brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. Process until smooth.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined. Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract. Pour batter into the prepared muffin cups, filling them to the top. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth. Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.
Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid. Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper. Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.
Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat. Turn chops and add onions. Layer sliced potatoes on to of chops and sprinkle with salt and pepper. Combine soup, water and milk. Pour soup mixture into skillet. Add more water or milk if necessary to cover the potatoes. Cover pan and cook until potatoes are tender, about 45 minutes.
Muddle simple syrup and mint leaves together in a large glass; add ice. Pour in peach-flavored bourbon liqueur, peach schnapps, club soda, and sweet tea. Stir well.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Heat olive oil in a saucepan over medium heat; cook and stir onions and garlic until onions are translucent, about 10 minutes. Stir flour into onion mixture and cook until lightly browned, 3 to 4 minutes. Gradually pour milk into onion mixture while constantly beating with a whisk until sauce thickens, about 10 minutes. Add spinach to sauce and cook until spinach is slightly wilted, about 5 minutes. Mix Parmesan cheese into spinach sauce; cook and stir until cheese is melted, about 5 minutes. Fold orzo into spinach sauce and season with salt and pepper.
Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds. Whisk water, almond flour, coconut flour, and baking soda into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth. Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.
Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan. In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.
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. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and saute until light brown. Stir in cooked spaghetti , then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.
Preheat oven to 350 degrees F (175 degrees C). In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine. Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.