HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper. Bake mushrooms in the preheated oven until tender, 8 to 10 minutes. Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes. Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet. Spoon spinach mixture over baked mushroom caps. Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese 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. Combine 4 cups flour with 1 cup shortening. Add in 2 eggs and 1/2 cup cold water to make the crust. Separate dough into 2 portions, one for top and one for bottom. Roll bottom crust and place in the bottom of a 12x15 inch baking pan. When you buy the cold cuts you will buy them in chunk form. Dice each chunk into small pieces. Meanwhile cook pasta until almost done. When you're through cutting the cold cuts place them in a large mixing bowl. Place the cooled pasta on top. In a separate bowl beat 12 eggs. Add a little pepper to taste. Pour the eggs on top of cold cut mixture. Mix ingredients with your hands or a large spoon if you prefer. Place in the prepared bottom crust. Roll out the top crust and make 3 slits for air in the top. Place on top and bake at 350 degrees F (175 degrees C) for about 1 hour. ENJOY!
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet. Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C). Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl. Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed. Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets. Bake in preheated oven for 8 minutes.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes. Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat. Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese. Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt(R)) with cooking spray. Beat cream cheese and butter together together in a bowl using an electric mixer until creamy. Add white sugar and mix until light and fluffy. Add eggs and flour in an alternating fashion, starting and ending with an egg and beating well after each addition. Add almond extract, pineapple extract, and food coloring; mix batter well. Pour brown sugar evenly into the bottom of the prepared pan. Arrange pineapple rings on top of sugar and place a cherry in the center of each. Pour batter evenly over pineapple. Bake in the preheated oven until top is golden brown and springs back when touched lightly, about 45 minutes.
Cut zucchini into noodles using a spiralizer (fitted with the large shredding blade). Let sit in a colander. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, lemon zest, 1/2 the lemon juice, and chile-garlic sauce. Add the zucchini noodles; season with salt and pepper and toss to coat. Cook until tender, about 2 minutes. Add shrimp; cook and toss until warmed through, about 2 minutes more. Top with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper. Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly. Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan. Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more. Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oats, milk, eggs, applesauce, brown sugar, butter, white sugar, baking powder, cinnamon, and vanilla extract together in a bowl until oats are evenly moistened; pour into prepared baking dish. Bake in the preheated oven until set and just golden brown, 20 to 30 minutes.
Combine chocolate syrup, tomatoes, French onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer. Meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. Once browned, drain grease and add salt and pepper. Add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside. Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes. Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly. Pour batter over the pineapple slices in the skillet; spread evenly to cover. Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes. Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled. Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion. Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.
In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator. In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets. Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut.
Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat. Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely. Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes. Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula. Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.
Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk. Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.
Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish. In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan. Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan. In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust. Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.
Combine flour, salt, and pepper in a large resealable plastic bag; add 1/2 of the chicken and shake until pieces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat with remaining chicken. Heat olive oil in a large skillet over medium heat; add 1/2 of the garlic. Working in batches, add chicken, skin-side down; cook until browned on all sides, about 10 minutes. Transfer chicken to a Dutch oven. Repeat cooking with remaining chicken. Preheat oven to 350 degrees F (175 degrees C). Cook and stir onion, remaining garlic, and bacon in the skillet used for chicken until onion is tender and bacon is crisp, about 10 minutes. Pour chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Mix beer, orange juice, thyme, and parsley into onion-bacon mixture until combined; pour over chicken. Cover Dutch oven. Bake in the preheated oven until chicken is very tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving platter and cover with aluminum foil. Place Dutch oven on the stove and cook over medium heat until gravy is reduced and thickened, about 5 minutes. Strain herbs out of gravy and serve gravy alongside chicken.
Dissolve yeast in water. Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk. Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled. Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.
In a large skillet, brown the ground beef and onion. Drain well. Add tomatoes and water; bring to a boil. Add macaroni and bring back to a boil. Reduce the heat to simmer and cook for 10 minutes or until macaroni is done. Sprinkle cheese on top and stir until cheese is melted.
Preheat oven to 325 degrees F (165 degrees C). Prepare a 12x8-inch baking dish with cooking spray. Pour entire contents of can of black beans into a blender bowl; add water and blend until very smooth. Stir blended black beans and brownie mix together in a bowl until the mix is completely moistened; pour into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). In a bowl, combine the flour, brown sugar, and shortening. With your fingertips, rub these ingredients together until the shortening resembles small lima beans. Set crumb mixture aside. In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses; stir to blend. Pour filling into the shell, and sprinkle the crumb mixture over the top. Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C); bake for 25 minutes more. The filling is set, but still quivers when the pan is little tapped. Do not over bake. Cool on a rack to room temperature.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper. Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time. Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool. To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs. For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water. Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.
Preheat oven to 350 degrees F (175 degrees C). Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible. Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid. Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks. Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust. Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.
Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes. Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Combine boiling water and oats in a small bowl; let stand for 20 minutes. Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal. Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes. Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes. Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss. Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat. Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture. Drizzle dressing over the salad and toss to coat.