HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter. Preheat oven to 350 degrees F (175 degrees C). Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
In a large pot of water, boil carrots until soft. Drain well. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish. Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside. In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell. Bake in preheated oven for 30 to 40 minutes. Serve hot.
Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours. Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan. Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top. Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell. Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more. Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture. Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.
Heat olive oil in a large skillet over medium-high heat; saute onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to saute until the herbs are fragrant, about 3 minutes more. Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Stir tomato sauce and diced tomatoes into the beef mixture; season with salt, place a lid on the skillet, reduce heat to low, and cook at a simmer for 1 hour. Splash wine over the mixture, stir, and simmer until thickened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans. Beat shortening and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in butter flavoring. Make a paste with food coloring and cocoa and add to the shortening mixture. Mix buttermilk, salt, baking soda and vinegar; add to batter alternating with the flour mixture. Divide batter into prepared pans. Bake in preheated oven until cake springs back when touched lightly with a finger or tester comes out clean, 20 to 30 minutes. Cook completely on wire rack. To Make Cream Cheese Frosting: beat butter and cream cheese with an electric mixer until smooth. Gradually beat in confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low. Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates. Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes. Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers. Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.
Preheat oven to 350 degrees F. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside. Beat butter, Stevia in the Raw(R), and 1/4 cup Sugar in the Raw(R) in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.) Place 1/3 to 1/2 cup Sugar in the Raw(R) in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.
In a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. Pour 1/4 of the sauce into the bottom of a slow cooker. Spread the potatoes over the sauce; pour the remaining sauce over the potatoes. Place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture. Cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. During the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.
Combine the sweet potatoes, apple cider, and salt in a large pot over high heat. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Mash potatoes together with the cider until smooth. Stir in the butter, and season with pepper.
Preheat oven to 350 degrees F (175 degrees C). Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper. Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces. Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified. Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper. Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.
Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry. Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt. Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes. Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.
Preheat oven to 350 degrees F (180 degrees C). Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan. Season chicken breasts with salt and pepper and lay out in the baking pan. Spread salsa across chicken breasts and sprinkle with Cheddar cheese. Bake in the preheated oven until chicken is 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). Spread 1 tablespoon guacamole on each chicken breast to serve.
Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight. Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups. Place ground beef and onion in a large skillet over medium heat; cook and stir until the meat is browned and crumbly, about 10 minutes. Drain excess grease. Stir in the chili powder, cumin, salt, garlic powder, tomato sauce, carrot, and olives, and bring the mixture to a simmer. Cover the skillet, and cook until thickened and the carrot is tender, about 20 minutes. Stir occasionally. Working on a floured surface, separate each biscuit, and roll out into 4-inch circles. Press the circles of biscuit dough into prepared muffin cups; bake in the preheated oven until the cups are lightly browned, about 10 minutes. Remove the biscuit cups from the pan, and place onto a baking sheet. Cut the 10 slices of American cheese into 3-inch circles, and cut jack-o'-lantern faces into the circles with a sharp paring knife. Chop remnants of cheese, and mix into the meat mixture. Fill the biscuit cups with meat mixture, and place a cheese face on top of each. Return to the oven, and bake just until cheese begins to soften, 3 to 5 minutes.
Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated. Preheat an outdoor grill for high heat and lightly oil the grate. Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices. Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Place strawberries, orange segments, and grapefruit segments on a baking tray and freeze for 1 hour. Transfer fruit to a food processor; puree until smooth. Pour into a lidded container and stir in sugar. Cover container and freeze for 2 hours. Remove and stir sorbet; return to freezer until set, 1 to 2 hours.
Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.
Place butter in a large skillet. Pour in olive oil and heat over medium-high heat. Add the onion, garlic, and yellow pepper to the skillet. Cook and stir until the onion and peppers are soft. Sprinkle sugar over onion mixture and cook one minute. Pour in maple syrup and cook another minute. Add curry paste and cook another minute. Pour in chicken broth and cream. Bring to a slow boil, then simmer on medium-low heat for 15 minutes. Meanwhile, in a separate pan, cook the chicken over medium heat until cooked through on all sides, about 10 minutes. Stir cooked chicken into the sauce. Simmer five minutes, then add cream cheese. Simmer another 5 minutes.
Heat oven to 375 degrees F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch snowflake-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough, rerolling scraps. Bake 7 to 10 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Meanwhile, in medium microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread mixture on cookies, and place close together on sheet of waxed paper or cooking parchment paper. Let set 5 minutes. Place blue candy melts and creme de menthe chips in separate medium microwavable bowls, and microwave each uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. With 2 small spoons, drizzle candy melts and creme de menthe chips over white chips.
Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey. Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.
Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes. Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners. Mix brown sugar and butter together in a bowl until creamy. Add eggs, one at a time, beating well after each one. Combine flour, baking powder, and salt in a bowl. Stir flour mixture, milk, and dragon eyes into the sugar mixture. Spoon batter into the prepared muffin tins. Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes. Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.
To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble. Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely. To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat. Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate. In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired. Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.
Preheat oven to 400 degrees F (200 degrees C). Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle. Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover.. Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.
Blend peaches, coconut milk, yogurt, and milk together in a blender until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan. Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan. Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting. To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake. To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.
In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper. Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.
In a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, Worcestershire sauce, horseradish, vodka, and crushed ice. Season with salt and pepper. Cover, and blend until smooth. Use two large frozen beer mugs, highball or pint glasses. Place one cocktail onion at the bottom of each glass. Put 1/2 cup of ice cubes into each glass. Use a vegetable peeler to pull a few strips off of the carrot for each glass. Put in a slice of green pepper. Divide the blended mixture evenly between the two glasses. On cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. Attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. Sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.
Preheat oven to 350 degrees F (175 degrees C). Place 6 tablespoons butter in a saucepan. Melt over medium-low heat. Cool until barely warm. Combine flour, 6 tablespoons sugar, cinnamon, and salt and add to melted butter. Toss with a fork until crumbs are formed. Take a clump of the crumb mixture in your hand and squeeze gently forming a larger clump. Break larger clump apart. Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 to 18 minutes until they turn light brown. Set streusel mixture aside to cool and harden. Heat cream in a 2-quart saucepan until just under a boil. In a small bowl, combine 1/3 cup sugar and cornstarch. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornstarch mixture. Gradually pour in hot cream, whisking constantly. Return mixture to saucepan. Heat slowly, stirring constantly with a wooden spoon, until mixture begins to thicken and comes to a boil. Be sure to reach all parts of the pot to release any custard that may stick. After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla, and Kirschwasser or framboise. Cover custard with a piece of buttered plastic wrap. Cool about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Spread custard into a prebaked tart shell and bake for until bubbly, 20 to 25 minutes. Remove from oven and cool on a rack for 10 minutes to set. Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass the glaze through a fine-mesh strainer. Discard pulp. Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with streusel, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift confectioners' sugar on top.