HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of water to boil and pre-heat the oven to 400 degrees F. Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream. Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese. Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna. Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper. Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.
Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear. Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.
Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat. Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning. Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.
Heat a skillet over medium heat. Butter one side of each slice of bread. Sprinkle Parmesan cheese onto the buttered sides. Place one slice buttered side down in the skillet, and place a slice of American cheese and a slice of Cheddar cheese on it. Top with the remaining slice of bread, butter side up. Fry until golden on each side.
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly. To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
Preheat waffle iron according to manufacturer's instructions. Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers. Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.
Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours. Freeze in ice cream maker according to manufacturer's instructions.
Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet. Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet. Bake in the preheated oven until lightly browned but not hard, about 20 minutes. Spread some tzatziki onto one side of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce. Fold each gyro in half.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and chocolate chips. Add egg, milk and oil; stir just until batter is moistened. Spoon batter into prepared muffin cups, filling about 3/4 full. In a small bowl, stir together 3 tablespoons white sugar and 2 tablespoons brown sugar. Sprinkle sugar mixture over muffins. Bake in preheated for 20 to 25 minutes, until golden brown. Remove immediately from pan.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Preheat the oven to 425 degrees F. Whisk together the harissa, honey and lemon juice in a bowl. Add chicken and mix until coated. Skewer the chicken evenly among 8 wooden skewers and set aside. Mix together the squash, zucchini, onion, mushrooms, olive oil, cumin and salt and pepper until completely combined. Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) Aluminum Foil on a table and place 1/4 of the vegetables in the center of the foil. Place 2 chicken skewers on top of the vegetables. Fold up the ends and then the outside of the foil to create a foil packet. Repeat the process 3 more times and place the foil packets on a cookie sheet. Bake in the oven at 425 degrees F for 20 minutes and then open the foil packets and cook for a further 15 minutes or until the chicken is lightly browned and cooked throughout. Optional Serving: Serve the individual foil packets alongside warm pita.
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet. Bake in preheated oven until golden brown and crisp, 15 to 20 minutes. Preheat broiler. Sprinkle fries with cheese and crumbled bacon. Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.
In a medium salad bowl, stir together the lemon juice, sugar, olive oil, salt, and pepper until the sugar is dissolved. Add the salad greens, mint, and cucumber to the bowl and toss to coat.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.
Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper. Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.
Spray a 9x13 inch baking pan with nonstick spray; set aside. Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact. Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature. Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined. Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together. Pour salsa onto a plate and assemble eggs upright into the salsa.
Stir chicken broth, sugar, wine vinegar, soy sauce, chili sauce, cornstarch, and cayenne pepper together in a saucepan over medium-low heat until sugar and cornstarch dissolve; cook and stir until thickened, about 5 minutes.
Preheat oven to 400 degrees F (205 degrees C). For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan. Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling. In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside. Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling. Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.
Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain. Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.
Place cake layers, top side up in two clean 8 or 9 inch round cake pans. Prick each cake with a utility fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Carefully spoon dissolved gelatin over cake layers. Chill cakes for 3 to 4 hours. Dip one cake pan in warm water for 10 seconds, then unmold onto a serving plate. Top with about 1 cup of the whipped topping. Dip the other cake pan in warm water for 10 seconds and unmold second cake layer, placing carefully on top of the first cake layer. Frost top and sides with the remaining whipped topping. Chill.
Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together. Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use. Cover salmon with plastic wrap and refrigerate for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat. Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt. Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Preheat oven to 350 degrees F (175 degrees C). In a 9x9x2 inch baking pan, melt the butter or margarine. Stir together the brown sugar, nuts, flour and salt. Add the eggs and vanilla. Carefully pour the flour and egg mixture oven the melted butter. DO NOT STIR! Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Sift confectioners'' sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Let bars cool then dust again with confectioners' sugar. Cut into bars and write Noel on each bar with green decorator icing.
Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy. Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.) Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil. Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes. Pour sauce over pork chops; stir to incorporate juices in the pan. Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Combine the dry ingredients in a mixing bowl. In a blender, combine the juice concentrate and the raisins. Mix on high until raisins are chopped. Add the egg whites and beat on slow speed just until combined. Slowly add the juice mixture and the oil to the dry ingredients and mix until combined. Wrap the somewhat soft dough in waxed paper and chill for 2 hours. Preheat oven to 375 degrees F (190 degrees C). Wet your hands and shape dough into balls 1 1/2 inches in diameter. Place on nonstick cookie sheet and flatten with fork. Bake 8 to 10 minutes until just done. Don't overbake! Cool on wire rack.
Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs. Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.
Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl. Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.
Heat oven to 375 degrees F (190 degrees C). Cook cauliflower in boiling water in large saucepan 4 minutes; drain well. Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray. Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture. Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray. Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes. Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup. Bake in the preheated oven until golden, about 45 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture. Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more. Add more diced tomatoes, if desired.
Stir milk and vanilla pudding mixes together in a bowl until pudding is thick. Fold whipped topping into pudding. Place 1 layer of graham crackers in the bottom of a 9x13-inch glass dish. Spread a layer of pudding over graham cracker layer; top with a layer of raspberries. Repeat layering with remaining ingredients, ending with graham crackers. Warm frosting in a microwave-safe bowl in the microwave until melted, 15 to 30 seconds; drizzle over graham crackers. Refrigerate until torte is set, about 4 hours.
Bring margarine, sugar, milk and cocoa to boil. Let boil for exactly 1 minute and 30 seconds. Remove from heat, stir in vanilla and peanut butter. Then stir in oats. Quickly drop by large tablespoon onto wax paper laid on top of newpaper. Let cool, peel from paper and turn over to finish drying. Store in closed container.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a medium bowl, mix together the sugar, egg, and oil. Stir in the flour mixture just until combined, and fold in the apples, nuts, and raisins. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.