HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch baking pan. Unwrap the tube of biscuit dough. Gently separate biscuits; cut each into 4 parts. Mix sauce and Monterey Jack cheese together in a large bowl. Add biscuit parts; toss to coat. Pour the sauce-biscuit mixture into the prepared baking pan. Bake in the preheated oven until biscuits are golden, 15 to 20 minutes. Remove pan from oven; top with mozzarella cheese. Continue baking until cheese is melted, about 5 minutes. Cool for 3 minutes before serving.
Place mango, pineapple, acai, water, and lime juice in a blender; pulse until smooth and creamy. Pour mixture into 2 bowls; sprinkle with shredded coconut and chia seeds. Drizzle with agave.
Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly. Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture. Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Sift flour, soda, and salt together. In the top half of a double boiler, melt the chocolate over low heat. Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts. Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar. When cooled top with Chocolate Frosting.
Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
Place halved strawberries, zest from one lemon, juice from 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer. Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan. Generously season rack of lamb on both sides with kosher salt, freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Preheat oven to 375 degrees F (190 degrees C). Combine mustard and onions in a small bowl. Pour melted butter into bread crumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt. Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust. Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minute before slicing between ribs into four 2-rib servings or two 4-rib servings. Mix thinly sliced mint into strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on sauce to serve.
Preheat oven to 200 degrees F (95 degrees C). Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels. Wrap the tortillas with aluminum foil and place in the warm oven. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.
Place marshmallows, ice cubes, hot chocolate mix, milk, and sugar in a blender; blend until evenly mixed. Pour into 4 glasses to serve.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place eggplant halves on top. Broil eggplant, checking fairly often and rotating the baking sheet as needed, until the skin blackens and starts to char in places, about 15 minutes. Cool until easily handled, about 5 minutes. Peel off skin and coarsely chop flesh. Heat olive oil in a large skillet over medium heat. Add onions; cook and stir over medium heat until onion is translucent, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until no pink remains, about 5 minutes. Drain grease from the skillet. Stir minced garlic, salt, cumin, oregano, pepper, and cinnamon into the skillet; cook for 1 minute. Stir in chopped eggplant, diced tomatoes, and crushed tomatoes. Bring sauce to a simmer and cook until thickened, about 20 minutes. Remove from heat and stir in chopped mint. Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes. Pour in milk and whisk until smooth. Add crushed garlic clove, increase heat to high, and bring milk to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, about 5 minutes more. Remove from heat; discard garlic clove. Whisk eggs in a large heatproof bowl. Pour hot milk mixture in a steady stream into beaten eggs, whisking constantly. Stir in feta cheese, salt, pepper, and nutmeg. Preheat oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of salted water to boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta between the white sauce and the lamb sauce and mix to combine. Pour the pasta with lamb sauce into the prepared baking dish; spread the pasta with white sauce on top. Bake in the preheated oven until top is golden and pastitsio is bubbling, about 30 minutes. Let cool for 5 minutes before serving.
Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
Pour Irish cream liqueur, vanilla-flavored vodka, cinnamon schnapps, and butterscotch schnapps into a cocktail shaker; add ice. Cover shaker, shake, and strain drink into a martini glass.
Preheat oven to 350 degrees F (175 degrees C). Grease and 8x8-inch baking pan. Stir oats, brown sugar, baking powder, cinnamon, nutmeg, pumpkin pie spice, and kosher salt together in a bowl; make a well in the center. Pour half-and-half, egg, and vanilla extract into well in the center of the oat mixture; stir to combine. Add pumpkin to half-and-half oat mixture and mix thoroughly. Pour pumpkin batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce. Toss well and add French dressing to taste.
Sift flour and baking powder onto waxed paper. Beat butter, cream cheese, sugar, and egg until fluffy. Add flour mixture and blend. Stir in ground almonds and lemon rind. Turn dough out on waxed paper and shape into ball. Chill several hours. Cut dough in half. Roll out to 1/8 inch thick on lightly floured board. Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top). Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool. Heat preserves in saucepan. Spread heated preserves on bottom cookie. Put on top cookie and sprinkle with confectioners' sugar. Fill center of cookie with preserves.
Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties. Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel. Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.
Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter. In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat. Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.
Turn broiler on. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners. Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels. Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup. Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.
In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours. To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed. Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.
Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly. Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl. Stir sour cream into the blended mixture until smooth.
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Sprinkle chicken with Italian dressing mix and garlic powder. Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking. Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.
Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside. Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes. Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes. Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form. Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.
Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
Whisk egg and milk together in a bowl. Mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl. Heat vegetable oil in a large skillet over medium-high heat. Oil should be about 1/2 inch deep. Dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. Place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate. Season with salt and black pepper.
Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking. Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes. Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.
Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.
Preheat oven to 350 degrees F (180 degrees C). Spread pecan halves and pumpkin seeds on a rimmed baking sheet. Toast for 6 to 8 minutes or until fragrant; cool slightly. Meanwhile, melt Spreadables butter with hot sauce. Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. Drizzle with butter mixture and toss to coat. Sprinkle with salt and re-toss to distribute salt evenly. Serve immediately.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 to 25 minutes. Drain. Mash the potatoes with sour cream, milk, butter, jalapeno pepper, Monterey Jack cheese, and garlic powder in a bowl using a potato masher or fork until smooth and fully incorporated.
Preheat oven to 325 degrees F (165 degrees C). Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides. Melt 1/4 cup butter in a skillet over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same skillet, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove skillet from heat. Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven. Using the same skillet, pour in the apple cider. Cook over medium heat until liquid is reduced by half. Add the cream to the skillet, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes. Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.
Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.
Preheat oven to 350 degrees F (175 degrees C). Place muffin liners into two 12-cup muffin tins. Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy and smooth; slowly beat in brown sugar and white sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce; mix well. Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract; fold in pecans. Fill muffin liners 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 28 to 33 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy; mix in confectioners' sugar and 2 teaspoons vanilla extract until frosting is smooth. Frost the cooled cupcakes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, crushed crackers, salt, ground black pepper, steak sauce, eggs and water and mix well. Transfer to an ungreased 9x13 inch baking dish. Form into a loaf about 6x10 inches. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is completely cooked.
Preheat oven to 375 degrees F (190 degrees C). Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet. Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl. Preheat oven to 350 degrees F (175 degrees C). Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink. Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top. Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Heat olive oil in a large skillet over medium heat. Place 1 onion in skillet, and season with salt, pepper, and Italian seasoning. Mix in garlic. Cook and stir until tender. Mix in the lamb and pork, and cook until evenly brown. Reduce heat to low, and pour in beef broth. Simmer 30 minutes. Transfer the skillet mixture to a large pot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. Pour in the beer. Cover, and cook 2 hours over low heat. Remove 1/2 cup stew liquid. Stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. About 15 minutes before serving, mix cornstarch into the reserved liquid. Stir into the stew to thicken.