HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make Bean Soup Mix: Combine yellow split peas, green split peas, limas, pinto beans, kidney beans, great Northern beans, onion, bouillon granules, cumin and garlic powder. Store in an airtight container until ready to use. To make soup: Bring Bean Soup Mix and water to a rolling boil in a large pot. Cover, remove from heat, and let sit 1 hour. Return pot to heat, stir in carrots and celery. Stir in ham hocks, bring to a boil. Cover, reduce heat and simmer 2 hours, until beans are tender, skimming fat as necessary. Remove ham hocks from soup. Remove meat from bone, chop and return to soup. Heat through and serve.
Preheat the oven to 350 degrees F (175 degrees C). Poke holes in both sides of the chicken breasts using a fork, and lay them in a baking dish. Pour the cooking wine over. Cover with artichokes and the artichoke marinade. Sprinkle mushrooms over. Bake for 35 minutes in the preheated oven, or until chicken is no longer pink, and the juices run clear.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish. Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes. Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.
Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle. Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon. Serve immediately.
Cut the bread into 1-inch cubes. In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes. Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes. Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done. Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.
Preheat oven to 200 degrees F (95 degrees C). Whisk together the oil and seasonings; add crackers and toss to coat evenly. Spread evenly on large baking sheet and bake for 20 minutes. Stir after 10 minutes and continue baking 10 minutes more.
Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool. Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour. Arrange banana slices over chilled chocolate layer. Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top. Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.
Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet. Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips. Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Mix cream cheese, raisins, apple, curry powder, and lemon juice until smooth. Spread onto celery.
Stir yogurt, granola, agave syrup, flaxseed meal, and cinnamon together in a bowl.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish. Combine brown sugar, walnuts, softened butter, 1/4 cup flour, and cinnamon in a bowl using a fork until streusel is crumbly. Mix 3 cups flour, baking powder, and salt together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended. Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel. Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.
Combine the avocado and lime juice in a bowl; mix with a hand mixer about 2 minutes. Add the sugar in small amounts while continually mixing until smooth. Mix in the vanilla extract.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature. Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter. Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.
Preheat oven to 425 degrees F (220 degrees C). In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla. In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix. Add to the pumpkin mixture and mix thoroughly. Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean.
Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls. Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes. Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well. Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.
Preheat oven to 350 degrees F (175 degrees C). Melt together butter and chocolate in a small saucepan over low heat. Remove from heat. Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside. Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts. Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.
Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture. Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes. Preheat the oven to 350 degrees F (175 degrees C). Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole. Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each. Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray. Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes. Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl. Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side. Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture. Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish. Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat. Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes. Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.
In a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. Seal and shake to mix together. Refrigerate and let marinate overnight. In a large skillet, heat the olive oil over medium low heat. Mix flour and the other packet of taco seasoning in a shallow dish or plate. Remove chicken from refrigerator and remove chicken from marinade. Discard marinade. Coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.
Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.
Blend ice, milk, pumpkin puree, yogurt, banana, cinnamon, ginger, nutmeg, allspice, and vanilla in a blender until smooth.
Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.
Stir together pineapple juice, schnapps, peach nectar, and vodka in a punch bowl. Add peach slices to float on top.
Combine condensed milk, liqueur, cream, and eggs in a blender, and whip until smooth. Serve over ice, if desired.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan. In a medium bowl combine flour and baking soda. Mix well and set aside. In a large bowl with an electric mixer, blend brown sugar and 1/2 cup margarine to form a grainy paste. Scrape down sides of bowl, then add 1 cup syrup, egg and vanilla. Beat at medium speed until smooth. Add the flour mixture and walnuts and blend at low speed just until combined. Pour batter into baking pan and smooth top with a spatula. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan. To Make Maple Frosting: In a medium bowl, cream 1/2 cup margarine and cream cheese with an electric mixer at high speed. Add 1 tablespoon brown sugar and 3 tablespoons maple syrup, and beat until smooth. Slowly add confectioners sugar and reduce mixer speed to low. Once sugar is added mix until smooth. If frosting appears thin gradually add confectioners sugar until frosting thickens. Spread frosting on top of bars in pan and cut into squares.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Mix 1 tube of cookie dough, 1/3 cup peanut butter, and pretzels together in a bowl. Press into an even layer in the prepared baking dish. Bake in the preheated oven until just golden and set, 12 to 15 minutes. Allow to cool slightly. Mix remaining tube of cookie dough, remaining peanut butter, and 1/3 cup peanuts together in a bowl. Press in an even layer onto a piece of parchment paper the size of your baking dish. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Combine condensed milk and caramels in a saucepan over medium heat. Cook, stirring frequently until smooth, about 5 minutes. Pour over the cookie dough crust in the baking dish and spread in an even layer. Top with the refrigerated cookie dough mixture and peel off the parchment paper. Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool slightly. Pour chocolate chips into a microwave-safe bowl; heat in the microwave until smooth, about 1 minute. Stir in remaining 2/3 cup peanuts and spread over cookie bars. Refrigerate until set, at least 20 minutes.
Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes. Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain. Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper. Refrigerate 8 hours or overnight.
Mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well. Heat butter in a skillet over medium heat. Spoon batter into the hot butter and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until some of the fat renders, 1 to 2 minutes; add potatoes, vinegar, garlic, and thyme. Continue to cook the beef mixture, stirring frequently, until the beef is completely browned and crumbly and the potato is soft, 12 to 15 minutes more.
Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl. Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes. Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes. Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl. Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl. Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker. Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours). Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.
Combine orange juice, curry powder, chicken bouillon, ginger, cinnamon, and salt in a slow cooker. Stir in the apple, onion, garlic, raisins, and coconut. Place pork cubes in the sauce. Whisk together the water and potato starch in a small bowl until there are no lumps; stir into slow cooker. Cover; cook on Low until pork is very tender, 5 to 6 hours.
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Stir the flour and baking powder together in a mixing bowl. Cream the shortening with 1 cup butter and 2 cups sugar in a large mixing bowl until light colored and fluffy. Beat in the eggs, one at a time until mixture is light colored. Stir in 2 tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract until thoroughly blended. Stir in the flour mixture alternating with the milk. Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Meanwhile, make the glaze by creaming 1/4 cup sugar with 1/4 cup butter in a small saucepan until light colored and fluffy. Stir in 2 tablespoons Key lime juice until evenly blended. Bring to a boil, stirring constantly. Remove from the heat and stir in 3 tablespoons rum. Cool the cake in its pan for 10 minutes. Turn out onto a wire rack or serving plate. While the cake is still warm, use a toothpick to prick the top in many places. Pour the glaze evenly over the top of the cake so it drizzles down all sides. Cool the cake completely before serving.
Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple. Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.
Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes. Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.
Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.