HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl. Stir soup and sour cream into zucchini and onions. Season with salt and pepper. Combine stuffing mix with butter in a small bowl; stir well. Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil. Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon. Reserve 1/2 cup of this mixture and set aside. Stir in butter to remaining crumb mixture. Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan. Chill in refrigerator. In a large bowl, stir together sugar and heavy cream until sugar is dissolved. Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest. In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into crust. Sprinkle top with reserved crumb mixture. Bake in preheated oven for 1 hour, or until filling is just set. Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour. Chill in refrigerator.
Preheat the oven to 325 degrees F (165 degrees C). Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust. Bake in the preheated oven until firm, about 10 minutes. Let cool. Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust. Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake. Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C) Grease and flour three 9 inch round pans. Sift flour and baking powder together, and set aside. In a separate bowl, add vanilla and almond extract to milk and set aside. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add flour mixture alternately with milk. Mix until smooth and divide into three 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into cake comes out clean.
Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray. Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture. Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.
Stir together flour, oats, salt, baking powder, and spices. In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce and milk. Beat flour mixture into applesauce mixture. Stir in the raisins and nuts. Turn the batter into a greased and floured tube pan. Bake the cake in a preheated oven at 350 degrees F (175 degrees C) for 65 minutes, or until it tests done. Let cake cool on a wire rack.
Place cocoa, sugar, salt, and cayenne in a bowl. Whisk until thoroughly combined. Store in glass jars.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined. Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars. To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth. To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.
In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes. Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves. Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture. Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, salt, and baking soda together in a bowl. Cream sugar and butter together in a bowl using an electric mixer. Beat in eggs until blended; mix in vanilla extract. Beat in the flour mixture. Stir in peanuts and cherries. Spread mixture into a 9x13-inch nonstick baking pan; sprinkle with mini marshmallows. Bake in the preheated oven until golden and set in the middle, 20 to 25 minutes. Cut into bars or use cookie cutters to make fun shapes.
Combine oat cereal, corn flake cereal, and peanuts together in a large bowl. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.
Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender. Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all. Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.
Mix cream cheese, brown sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes. In a separate bowl, lightly mix together the chopped strawberries, pineapple, grapes, and the blueberries. Scoop about 3 tablespoons of the cream cheese mixture into the bottom of each plastic cup to make a half-inch thick layer. Spoon enough mixed fruit on top of the cream cheese to make a 2-inch layer, about 1/3 cup. Top the fruit with a teaspoon or two of crumbled sugar cookies. Garnish each trifle with a kiwi slice. Refrigerate until serving time.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter. Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins. Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.
Preheat an outdoor grill for low heat. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan. Whisk flour, sour cream, and vanilla extract in bowl. Set aside. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes. Pour milk into cream cheese mixture and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Heat coconut oil in a large frying pan over medium heat. Add chicken hearts; cook and stir until browned, 5 to 6 minutes. Pour into the bowl a food processor and chop. Transfer to a bowl. Add minced chicken to the frying pan over medium heat. Cook and stir until evenly white throughout and no longer pink in the center, 8 to 10 minutes. Remove from heat. While minced chicken is cooking, place carrots, apples, pears, spinach, strawberries, blueberries, and French beans into the bowl of the food processor. Blend until finely chopped. Stir cooked chicken hearts into the frying pan with the cooked minced chicken. Spoon chopped vegetable-fruit mixture into the pan. Cook and stir gently over medium heat until vegetables are lightly cooked, 5 to 7 minutes. Remove from heat and allow to cool fully, about 30 minutes. Divide into portions and serve.
Preheat an outdoor grill for high heat. If using wooden skewers, soak in water. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Sift potato starch, almond flour, sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a large bowl; whisk until well combined. Whisk water, olive oil, honey, and apple cider vinegar in a small bowl. Pour honey mixture into flour mixture; stir briefly with a wooden spoon until batter is very thick and evenly mixed. Add water, 1 tablespoon at a time, as needed. Pour batter into the prepared loaf pan; spray top lightly with cooking spray. Cover with aluminum foil. Bake in the preheated oven for 60 minutes. Remove aluminum foil and bake until top is brown, about 10 minutes more. Cool in pan briefly, before turning out onto a wire rack to cool completely.
Heat oil in a large soup pot over medium-high heat. Add cubed pork, and fry until browned on all sides. Add cabbage, potatoes, green pepper, broccoli, Brussels sprouts, green onions, leeks and garlic. Season with thyme, basil and oregano. Pour in the red wine and water. Cover, and simmer over low heat for 2 hours, until everything is tender. Season to taste with salt and pepper before serving.
Bring a pot of water to a boil. Cut hot dogs in half. To make the 'legs' of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the 'head'. Turn hot dog over and make 3 more cuts, so you have 8 'legs'. Place the octodogs in the boiling water until cooked through and the 'legs' curl up, about 1 minute.
Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl. Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.
Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel. Preheat grill for medium heat and lightly oil the grate. Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning. Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.
Mix sugar, cocoa powder, and salt in a microwave-safe mixing bowl. Pour milk over the sugar mixture. Arrange margarine pieces atop the mixture, but do not mix into it. Heat in microwave for 2 minutes. Stir the mixture thoroughly and heat for 1 minute more; stir again. Fold nuts into the chocolate mixture; add vanilla and stir. Grease an 8-inch glass baking dish with butter. Pour batter into the prepared dish. Freeze batter until set, about 20 minutes.
Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl. Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish. Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken. Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface. Heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute more. Pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat. Reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. Stir in the orzo and cook until just tender, about 7 minutes. Cover and remove the pot from the heat. Let stand until the orzo is tender, about 5 minutes.
To make Russian Dressing, blend together the mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce, salt, and pepper. Stir until smooth. Place 10 RITZ Crackers on tray. Put about 1/4 tsp Russian dressing onto each cracker. Cut corned beef and pastrami deli slices in half vertically. Put two pieces each of corned beef and pastrami on each cracker. Top with additional 1/4 tsp Russian dressing and remaining crackers to form sandwich.
Place beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a slow cooker combine ground beef, bacon, onion, baked beans, kidney beans, lima beans, ketchup, liquid smoke, salt, hot sauce and garlic powder. Cook on low for 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish. Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.
Rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Rice will not be dry. Meanwhile, stir rice vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. Set the vinegar mixture aside. Stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning. Place a nori sheet onto a sushi mat. With wet fingers, lightly press about 1/4 the rice mixture onto the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. Place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.
Blend ice, milk, vanilla powder, and raspberry syrup in a blender until ice is crushed.
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed. Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.) Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes. Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes. Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese. Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute. Spoon salsa over mushrooms and top with avocado and tomatoes.