HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray. Spread 20 potato nuggets in the casserole dish. Bake in preheated oven until warmed through, about 10 minutes. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper. Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl. Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets. Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries. Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Preheat the oven to 400 degrees F (200 degrees C). Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes. Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl. Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet. Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Combine boiling water and cracked wheat in a bowl; cover with plastic wrap. Let cool slightly, about 15 minutes. Refrigerate until ready to use. Stir chickpeas, olive oil, red bell pepper, feta cheese, red wine vinegar, olives, carrot, mint, white vinegar, and garlic into the soaked cracked wheat. Chill completely before serving, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Cream the shortening with the sugar. Blend in the eggs, milk and vanilla. Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries. Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.
Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl. Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly. Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight. Top salad with fresh blueberries to serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, mix together sugar, cream of tartar, and water. Bring to a boil and boil for 1 minute. Drop in buttery round crackers, boil 2 minutes longer. Pour cracker mixture into pie shell. Sprinkle with cinnamon and dot with butter. Bake for 35 to 40 minutes.
Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight. Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours. Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes. Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet. Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator. Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed. Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt. Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.
Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes. Mix garlic, cream cheese, and Asiago cheese together in a bowl. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard. Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
Place strawberries, banana, water, and yogurt in a blender; blend until smooth, gradually adding more water if a thinner smoothie is desired. Add peanut butter blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well. Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.
Mix together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Line a 13x9-inch baking pan with parchment paper. Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes. Remove saucepan from heat; stir white chocolate chips and marshmallow creme into the sugar mixture until completely melted. Add vanilla extract; stir. Gently fold 1/2 cup crumbled cookies into the white chocolate mixture until just incorporated; spread into the prepared pan. Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture. Bake for 30 to 35 minutes. Cool. Beat cream cheese and confectioners sugar together until smooth. Frost the cake.
Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally. Remove ribs; discard marinade. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.
Preheat oven to 400 degrees F (200 degrees C). Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil. Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.
Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain. Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet. Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients. Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet. Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted. To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet. Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread pie filling into a 9x13 inch baking dish. Sprinkle evenly with lemon juice. In a large bowl, stir together cake mix, nuts, and melted butter until mixture is crumbly. Sprinkle over pie filling. Bake in preheated oven for 25 to 30 minutes, until top is light brown.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet. Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions. Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon. Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell. Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Preheat oven to 350 degrees F (180 degrees C). Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last. Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want. Bake 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Combine ham, Cheddar cheese, carrot, green bell pepper, instant rice, diced onion, milk, and cream of celery soup in a bowl until well mixed. Transfer ham mixture to the prepared baking dish; cover dish with aluminum foil. Bake in the preheated oven for 90 minutes. Remove foil and continue baking until casserole is hot and bubbly, about 30 minutes more.
Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Preheat oven to 375 degrees F (190 degrees C). In bowl, combine Mozzarella cheese, pepperoni, onion, parsley, and olive oil. Spread on cut surface of rolls. Brush tops of rolls with 1 tablespoon oil and sprinkle with Parmesan cheese. Bake for 10 minutes in the preheated oven, until golden and heated through.
Preheat oven to 350 degrees F (175 degrees C). Place diced green tomatoes and vinegar in a large bowl. In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly. Pour into pie crust and cover with criss-cross lattice crust. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain. Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.
Heat oven to 400 degrees F. Beat eggs and sour cream with whisk until well blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. Drain. Reduce oven temperature to 325 degrees F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese. Bake 30 min. or until center is set.
Preheat oven to 350 degrees F (175 degrees C) In a small saucepan, melt butter and cook over low heat until browned. Remove from heat immediately to a medium bowl. Mix the brown sugar and bourbon into the butter until smooth. Beat in the eggs one at a time, and stir in the vanilla. Combine the flour, baking powder and salt; stir into the egg mixture. Mix in the almonds and butterscotch chips. Form into 2 long loaves and place onto a cookie sheet. Bake for 15 to 20 minutes in the preheated oven, or until firm. Allow the loaves to cool on the baking sheet. When they are cool enough to handle, slice diagonally into 1/2 inch slices. Return the slices cut side up to the baking sheet and bake for 15 to 20 additional minutes, turning once, until toasted on both sides. Cool completely and store in an airtight container at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners. Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups. Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute. Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry. Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.
In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.
Line a 10-inch square baking dish with plastic wrap. Combine condensed milk and lemon juice in a bowl and mix well until creamy. Set lemon cream aside. Slice 1 peach and set aside to use as decoration. Cut remaining peaches into small cubes. Measure out 1 cup of peach syrup and pour into a saucepan. Add prunes and bring to a simmer over medium-low heat. Simmer for 5 minutes. Combine remaining peach syrup and milk in a shallow bowl. Dip ladyfingers into syrup mixture and layer into the bottom of the prepared baking dish. Add a layer of peaches followed by a layer of prunes. Pour 1/2 the lemon cream evenly on top. Add another layer of soaked ladyfingers, followed by peaches and prunes. Top with remaining ladyfingers. Cover with plastic wrap. Refrigerate for 4 hours. Turn out onto a plate. Garnish with reserved peach slices. Serve chilled.
Whisk 2 tablespoons orange zest into melted butter in a mixing bowl, followed by white sugar, until sugar has dissolved, about 2 minutes. Whisk in eggs until light and fluffy, about 2 more minutes. Stir 1 tablespoon orange juice, milk, and vanilla extract into egg mixture. Place pistachios into a food processor and pulse until coarsely ground. Add salt, baking powder, and flour to pistachios; pulse until combined, 3 to 4 times. Stir pistachio mixture into wet ingredients until batter is combined. Gently fold in chocolate chips. Preheat oven to 350 degrees F; generously butter a 9x9-inch square baking dish. Spread batter into prepared baking dish. Tap the dish several times on a sturdy work surface to eliminate air bubbles. Bake in the preheated oven until top is lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Stir 1 tablespoon orange juice with 2 teaspoons orange zest in a small bowl; mix in confectioners' sugar to form a thin, runny glaze. Drizzle glaze on top of pistachio bars and spread to cover top. Cut into squares once cooled.
Bring chicken broth, chicken breasts, onion, carrots, turnip, and celery to a boil in a large pot until chicken is no longer pink in the center, about 20 minutes. Season with salt and pepper. Remove chicken from broth; strain and discard vegetables. Add green beans and rice; continue to simmer until rice is tender, about 20 minutes more. Cut chicken into chunks. Stir chicken and cream cheese into broth until cheese is melted, about 5 minutes.
Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes. Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil. Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.