HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Place butternut squash into a large bowl; toss with olive oil and salt until thoroughly coated. Spread squash in a single layer on prepared baking sheet. Roast in preheated oven until tender, about 30 minutes. Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl. Cook apple, thyme, sage, and nutmeg over high heat in the hot skillet with the sausage grease. Stir to thoroughly brown all sides, 3 to 4 minutes. Remove with a slotted spoon and add to bowl with crumbled sausage. Combine balsamic vinegar and maple syrup in a small saucepan. Place over high heat. When mixture comes to a boil, reduce heat to medium-low and simmer until it begins to thicken and smells strongly acidic, about 10 minutes. Remove from heat. Combine roasted squash with the apple and sausage. Mix thoroughly. To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Mix cake mix, 1/2 cup melted margarine, and egg together in a bowl; press into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes. Top cake with marshmallows and return to oven until marshmallows melt, about 5 minutes. Place 1/4 cup margarine in a large microwave-safe bowl; heat until melted, about 30 seconds. Stir corn syrup into melted margarine until smooth. Add peanut butter chips and heat in microwave until chips are melted, 30 seconds to 1 minute. Stir peanuts and rice cereal into mixture and spread on top of marshmallow layer on cake. Cool completely before cutting into bars.
Combine milk and sugar together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. Remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture. Refrigerate milk mixture until completely cooled, 2 to 4 hours.
Combine ground beef, onion, bread crumbs, broth, egg, Parmesan cheese, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, parsley, and garlic powder in a bowl using your hands. Form into a loaf. Center the loaf in the bottom of a slow cooker, leaving room on the sides. Coat meatloaf with 1/4 cup ketchup and surround with potatoes and carrots. Cook on High, about 2 hours. Reduce heat setting to Low; cook until meatloaf is no longer pink in the center and vegetables are tender, 4 to 6 hours more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl. Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes. Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir. Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter. Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel. Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar. Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.
Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes. Drain, cool and dice the potatoes. Combine the potatoes, radishes, onion, blue cheese and mayonnaise in a large bowl; mix until the mayonnaise evenly coats the ingredients.
Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute. Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes. Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours. Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven. Spray pita breads with water and place them straight on the hot pizza stone. Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl. Add remaining 1 tablespoon oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.
Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C). Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl. Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon. Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil. Sprinkle pancakes with cumin mixture and salt.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside. In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes. Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil. Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat. Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined. Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.
In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.
Process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.
Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more. Refrigerate until well chilled, at least 1 hour.
Stir together vinegar, mustard, sugar, and salt until smooth. Stir in oil until well combined.
Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir. Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half. Cook, stirring occasionally, for about 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.
Mix chicken stock, salt, sugar, thyme, and cayenne pepper together in a bowl to make marinade. Place chicken thighs in a resealable plastic bag. Pour marinade over chicken. Squeeze out most of the air and seal. Place plastic bag on a plate. Refrigerate 4 hours or overnight. Place flour on a plate. Beat eggs in a bowl. Place chopped nuts on a separate plate. Remove chicken thighs from the bag; discard marinade. Dredge thighs in flour, coating all sides. Transfer to bowl with eggs and coat on all sides with eggs. Roll thighs in chopped nuts. Heat olive oil in a skillet over medium heat. Fry thighs until golden brown and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly. Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish. Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.
In a large mixing bowl, cream together sugar and butter or margarine. Beat in eggs and vanilla. Stir in flour, salt and baking soda. Add coconut and sunflower seeds. Mix together well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain. Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.
Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine. Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet. Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain. Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly, about 15 minutes.
Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds. Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds. Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.
Combine strawberries, apriplums, yogurt, coconut, flax seed in a blender. Pour in milk; pulse until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Open the cans of sweet roll dough and unroll the dough from each can into 3 strands. Working on a clean surface, place 3 dough strands side by side and gather them together to make one large strand. Fold this in half, and roll slightly to make a fat log. Repeat steps with the remaining dough. Place each log on the prepared baking sheet and shape to make a ring, overlapping the ends and pinching them together to make a complete circle. Pat the dough into shape as necessary to make the ring even in size all the way around. Cover loosely with foil. Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely. Place the cake ring on a serving plate. Cut a slit along the inside of the ring and insert a small plastic baby, pushing it far enough into the cake to be hidden from view. Divide the frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin the frosting. Use the frosting in one bowl to drizzle over the cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir the red and blue food colorings together with the frosting in a third bowl to make purple frosting. Drizzle the cake with yellow, green, and purple frostings in any desired pattern. Dust the cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.
Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap. Chill at least 1 hour. Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below). Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator. Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon(R) and 1 drop of yellow food coloring, if desired, until well blended and smooth.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt(R) pan with shortening, then dust with flour. Shake off any excess flour from the pan. In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.
Whisk oil, vinegar, white wine, and dressing mix together in a small bowl. Arrange 1/2 of the tomato slices over the bottom of a 9x13-inch pan. Sprinkle 1/2 of the Parmesan cheese and green onions on top. Pour 1/2 of the oil and vinegar mixture on top. Repeat with remaining tomatoes, cheese, green onions, and oil and vinegar mixture. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner. Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly. Pour onto prepared baking sheet and distribute in an even layer. Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown. Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.
Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion, and red bell pepper; mix all together. Place mixture evenly in a 9x13 inch baking dish, and sprinkle cheese on top. Bake in preheated oven for 20 minutes.
Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours. Preheat oven to 450 degrees F (230 degrees C). Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.
Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray; place red bell peppers onto baking sheet. Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes. Remove skin, stem, and seeds from red bell peppers with a sharp knife. Combine roasted red peppers, water, vinegar, oil, honey, garlic, cilantro, basil, salt, and pepper in a food processor; blend until smooth.
Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside. Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain. While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet. In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce. Knead the dough. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive. Arrange the wrapped olives on the prepared cookie sheet. Bake for 15 minutes until lightly brown.
Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain. In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes. Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.
Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.