HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. Brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle 1 tablespoon Parmesan cheese around the inside of the dish. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne, and return to a boil. Cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Retain 1/4 cup of bacon drippings. Set the bacon pieces aside. Melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt, and pepper, and then whisk in 1/4 cup Parmesan and 3 cups Cheddar cheese, stirring constantly until the Cheddar cheese has melted and the sauce is smooth and thick. Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle 1/2 cup Cheddar cheese over the top. Cover the dish with foil. Bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. Remove the dish from the oven, and turn on the broiler. Remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated. Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl. Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.) Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.
Gently fry the whole spices in 1 tbsp of vegetable oil for 20 seconds. Add the Patak's Spice Paste along with water and gently fry until the water has almost evaporated. Then add your chosen meat or vegetables and fry until the meat is sealed. Stir in the Patak's Base Sauce and simmer for 15 minutes or until the meat is cooked through.
Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated. Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal. Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes. Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.
Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan. Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C). Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork. Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes. Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil. Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes. Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Preheat oven to 375 degrees F (190 degrees C). Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper. Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed. In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned. Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble when cool enough to handle. Remove seeds and stems from jalapenos; mince 1 pepper and slice remaining peppers into very thin strips; set aside. Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in minced jalapeno, Cheddar cheese, mayonnaise, red onion, and mustard. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; sprinkle with crumbled bacon and paprika.
Preheat oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash. In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans. Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.
Bring orange juice, orange zest, ginger, and cinnamon to a boil in a large pot. Add cranberries, reduce heat, and cook for 10 minutes. Add pineapple and honey. Mix to combine and remove from heat. Serve immediately or allow to cool before storing in the refrigerator.
Preheat oven to 450 degrees F (230 degrees C). Press puff pastry sheet into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate. Beat milk, eggs, spinach, salt, and pepper together in a bowl. Spread a thin layer of cheese onto the pastry crust in the baking dish; sprinkle ham over the top. Pour egg mixture over ham and sprinkle remaining cheese over the top. Arrange tomato slices over the cheese. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is browned, about 30 minutes more.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cast-iron skillet, and place it in the oven while it preheats. In a medium bowl, mix together the eggs, cheese, corn and jalapeno peppers. Stir in the croutons until well coated. Pour into the prepared pan. Bake for 30 minutes in the preheated oven, or until the top is golden brown. Cut in to wedges or squares to serve.
Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until the outside of the shaker has frosted. Strain into the chilled glass over the ice, top with the club soda, and stir to serve.
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C). Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.
Set the slow cooker to High. Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock. Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight. Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork. Cook on Medium for 1 hour.
Preheat oven to 350 degrees F (175 degrees) C. Spray a 9x13 pan with cooking spray. Brown beef in a skillet over medium heat and drain excess grease. Add the olives, mushrooms, and onion. Stir and cook until the onions are soft. Stir in the spaghetti sauce, pepper, oregano, and Italian seasoning. In a small bowl combine the peas and corn. To assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. Repeat. End the layers with the remaining noodles. Bake in the preheated oven for 25 minutes. Sprinkle the top with cheese and bake for an additional 5 minutes. Let stand 10 minutes before serving.
Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes. Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.
Fill cocktail shaker with ice. Add melon liqueur, lemon juice and simple syrup. Shake well and strain into a chilled glass filled with ice.
Mix turkey, apple, and cranberries together in a large bowl. Combine yogurt, mayonnaise, hot pepper sauce, oil, seafood seasoning, dried minced onion, salt, and pepper in a bowl; stir until dressing is well combined. Toss turkey mixture with dressing. Chill until serving.
Brush steak with 1 tablespoon Chipotle Honey Dressing. Grill or broil steak to desired doneness. Let stand 5 minutes before cutting into thin slices. Divide spinach, cucumber, red onion and red pepper on two large plates. Arrange sliced steak on top of each. Drizzle with Chipotle Honey Mustard Dressing, to taste. Sprinkle with feta cheese and onions, if desired.
Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
 Watch Now Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled. Preheat oven to 450 degrees F (230 degrees C).
 Watch Now Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
 Watch Now Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
 Watch Now Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.
 Watch Now
In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight. In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely. Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth. Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Preheat oven to 350 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep. Drizzle eggplant with olive oil and sprinkle with salt and pepper. Place eggplant and red onion in bag. Close bag with tie (found inside package). Cut six 1/2 -inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan. Roast about 20 minutes or until vegetables are tender. Line a baking sheet with Reynolds(R) Parchment Paper. Place rolls on the prepared baking sheet with cut sides up. In a small bowl, mix feta and cream cheese together. Spread cheese mixture on cut sides of roll tops. Bake in the oven for the last 5 minutes of roasting. Remove rolls and eggplant from oven. To serve, carefully cut open top of oven bag. Remember: Always support bag with pan. Place eggplant and onion on roll bottoms. Top with red peppers and romaine. Close sandwiches with the cheese-topped halves.
Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.
Mix crushed cookies with melted butter to make the crust. Pat onto the bottom and sides of a 9-inch pie pan. Heat marshmallows and milk together in a large saucepan over low heat, stirring constantly, until marshmallows are melted, about 8 minutes. Stir in creme de menthe, creme de cacao, and green food coloring until smooth. Immerse the bottom of the saucepan in cool water for several minutes to cool the marshmallow mixture. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into marshmallow mixture. Pour into pie crust and smooth the top. Cover pie with plastic wrap and freeze until set, about 3 hours.
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl. Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Saute onion and 1 clove garlic until onion is translucent, about 5 minutes. Add ground turkey; cook until browned, 5 to 7 minutes. Pour off and discard any excess fat. Bring a large pot of water to a boil. Add potatoes and cover. Boil until tender, 12 to 15 minutes. Drain potatoes and let sit in pot, covered, 2 to 3 minutes. Add milk, butter, salt, and remaining 1 clove garlic; mash. Combine whole kernel corn and cream-style corn in a small bowl. Layer ground turkey mixture evenly in a 2-quart casserole dish. Layer corn mixture on top. Add mashed potatoes, pushing downward and spreading to fill the casserole dish evenly. Bake, covered, in the preheated oven, about 20 minutes. Remove cover and bake until top is browned, about 10 minutes more.
Preheat oven 400 degrees F. Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut the top third off the sweet potatoes and scoop filing into a bowl. Reserve skins if using. Mash potatoes with a fork. Add yogurt and spices and mix well. Spoon filling back into the skins or into 6 lightly buttered ramekins. Sprinkle each with 1 tsp. brown sugar. Set to bake for 15-18 minutes or until heated through.
Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place squash, cut-side down, onto prepared baking sheet. Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled. Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions. Bake in the oven until cooked through and set, about 45 minutes.
Mix schnapps, creme de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour. Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.
Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper. Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets. Bake in the preheated oven until the candy coating is set, about 30 minutes.
Mix mashed potatoes, egg, flour, and salt together in a bowl. Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
Beat white corn syrup, butter or margarine, mint extract, and 1/2 teaspoon salt. Mix in 1 pound of powdered sugar and knead intil smooth. Color with food coloring as desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.
In a medium bowl, mix together tuna, mayonnaise, mustard, yogurt and lemon juice. Blend until smooth. Stir in the sweet pickles. Keep chilled until serving.
Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle. Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet. Bake until sweet potatoes are heated through, 15 to 20 minutes.
To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl. To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.
Bring a large pot of water to a boil. Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt. Cook pasta according to package directions. Drain pasta and toss with the sauce in a large mixing bowl. Stir in parsley and Romano cheese (optional) before serving.
Preheat your waffle iron. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches. Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter. Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.
Bring water to a boil in a small saucepan. Stir in sugar until it dissolves into a syrup. Remove from heat; let cool completely, about 15 minutes. Pour lychees into a blender; puree until smooth. Combine 1/4 cup lychee puree and blueberries in a cocktail shaker; mash with a cocktail muddler. Add 1/4 cup syrup, ice, blueberry vodka, and sweet and sour mix. Cover and shake until the outside of the shaker has frosted. Strain into two cocktail glasses.
Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.