HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, mix the flour, salt, and sugar. Beat the egg yolks into the yeast mixture, and mix into the dry ingredients. Stir in the vanilla extract and melted butter. In a large glass or metal bowl, whip egg whites until stiff peaks form. Carefully fold into the waffle batter. Let stand in a warm place about 45 minutes, or until doubled in size. Preheat a Belgian-style waffle iron, and coat with cooking spray. Place 3/4 to 1 cup of batter onto the hot iron; close the lid. Cook until the steaming subsides and the waffle is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil. Bake in preheated oven until carrots are tender, about 1 1/2 hours.
Whisk balsamic vinegar, olive oil, brown sugar, garlic, dried basil, and salt together in a bowl. Place chicken thighs in a separate bowl and pour 1/4 cup dressing on top2, reserving remaining dressing for the salad. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill chicken over indirect heat, turning occasionally, until juices run clear, 18 to 20 minutes. Watch carefully to prevent burning. Set aside for 5 minutes before slicing. Combine salad greens, avocado, tomatoes, mozzarella cheese, and basil in a bowl. Drizzle with remaining dressing and toss to combine. Top with grilled chicken.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Mix apple slices and applesauce together in a bowl. Whisk 1/2 cup melted butter and eggs together in a separate bowl; pour into apple mixture. Stir in brown sugar until well incorporated. Pour apple mixture into prepared baking pan. Mix bread crumbs, 1/2 cup butter, white sugar, and vanilla extract together in a bowl; sprinkle over apple mixture. Bake in the preheated oven until apples are tender and topping is lightly browned, about 30 minutes.
Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate. Strain stock and discard shells. Keep warm on low heat. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes. Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more. Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down. Turn chicken over; add pineapple chunks, onion soup, and water. Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.
Toss ham, celery, sweet onion, red bell pepper, sweet pickle, pineapple, creamy salad dressing, honey mustard, dill weed, black pepper, curry powder, and garlic powder together in a large bowl. Refrigerate at least 1 hour before serving.
Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours. Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade. Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes. Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan. In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined. Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes. To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.
Preheat an oven to 300 degrees F (150 degrees C). Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside. Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight. Preheat the oven to 500 degrees F (260 degrees C). Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.
In the container of a blender, combine the milk, strawberries, ice cream and sugar. Blend until smooth, about 10 seconds. Pour into a glass and drink with a fat straw.
Cut the ham in half lengthwise. Place into a large pot, and fill with enough water to cover. Bring to a boil and cook for 1 hour, replenishing water as needed. Drain. Meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. Set aside until the ham is done. Place the ham halves into a glass or ceramic baking dish with the cut sides facing up. Cover the ham with the brown sugar mixture. Cook in the microwave for 15 minutes. Slice and serve.
In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry. In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor. Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.
Combine ground chicken, bread crumbs, egg, Worcestershire sauce, parsley, garlic powder, and kosher salt in a bowl using your hands; shape into 5 patties about 3 inches across and 1 inch thick. Heat oil in a skillet over medium heat. Cook patties in the hot oil until browned, about 5 minutes. Flip patties and add onions to the skillet. Cook until patties are browned on the second side and onions are tender, about 5 minutes. An instant-read thermometer inserted into the patties should read at least 165 degrees F (74 degrees C). Preheat oven to 425 degrees F (220 degrees C). Mix flour, baking soda, white sugar, and salt together in a bowl; fold in chives. Cut shortening into flour mixture until crumbly. Gradually pour milk into mixture while stirring with a wooden spoon until dough starts to pull away from the sides of the bowl. Turn dough onto a floured surface and knead for 2 minutes; flatten into 1 inch thickness. Use a round cookie cutter or juice glass to cut into individual biscuits, pushing straight down and pulling straight up to maintain fluffiness while baking. Arrange biscuits on a baking sheet. Bake in the preheated oven until lightly browned, about 13 minutes. Slice biscuits open and place a burger on the bottom half of each biscuit; top with onion and mozzarella cheese. Place top half of the biscuit on top of the mozzarella cheese to create a sandwich.
Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.
Preheat the oven to 450 degrees F (230 degrees C). Place mushrooms, red bell pepper, and onion in a baking dish. Thread chicken pieces onto skewers that are about the length of the short end of the baking dish. Mix olive oil, tamari, apple cider vinegar, Worcestershire sauce, paprika, ginger, and stevia in a small bowl. Add 1/3 of the sauce to the mushroom mixture, stirring to coat. Place chicken skewers across the pan of vegetables. Brush about 1/3 of the sauce on top using a basting brush. Cover chicken on both sides, allowing sauce to drip onto the vegetables. Bake in the preheated oven for 10 minutes. Leave the oven on and transfer skewers to a plate. Stir the vegetables; place skewers back on top and baste chicken with the remaining sauce. Sprinkle poultry seasoning on top. Continue baking in the hot oven until vegetables are tender and chicken pieces are no longer pink in the centers, about 15 minutes more.
Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; allow to marinate, 10 to 15 minutes. Mix tomatoes, carrots, red potatoes, onion, green bell pepper, red bell pepper, yellow bell pepper, and peas into chicken mixture. Cook on high for 3 to 4 hours (or on Low for 7 to 8 hours).
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil. Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine rice, mushrooms, celery, red bell pepper, onion soup mix, beef broth, oil, water and soy sauce. Bake, covered, in preheated oven for 45 minutes, or until all liquid is absorbed and rice is cooked.
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips. Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes. Heat a skillet over low heat. Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich. Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.
Mix together the sugar and water in a small saucepan. Bring to a full rolling boil. Slowly whisk in the eggs. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the olive oil, garlic salt, parsley, chives, pepper, Old Bay Seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken. Bake 1 hour in the preheated oven, stirring the vegetables once, until the vegetables are tender, the chicken is no longer pink, and its juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Use a round cookie cutter or small mason jar lid to cut circles from the tortillas that are slightly larger than the bottom of the muffin cups. Place 1 circle in the bottom of each cup. Spoon some pizza sauce over each tortilla circle; top with some mozzarella cheese and 1 pepperoni slice. Bake in the preheated oven until cheese is melted and golden, 10 to 12 minutes. Scoop out of the muffin cups using a spoon.
Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor. Meanwhile, cook pasta as directed on package. Drain. Mix together pasta, red pepper sauce, peas, and parsley.
Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth. Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately.
Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.
Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate. Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside. Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces. Squeeze lemon juice over the asparagus mixture; season with salt and black pepper. Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well. Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine. Stir in cream and bring mixture to a simmer. Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Prepare Knorr(R) Rice Sides(TM) - Cheddar Broccoli with water and Spread according to package directions, stirring in tomato with contents of package. Meanwhile, brown ground beef in 10-inch skillet over medium-high heat, stirring occasionally; drain. Toss with hot Rice Sides. Top, if desired, with tomato slices.
Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese. Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Preheat a waffle iron according to manufacturer's instructions; spray with cooking spray. Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter. Pour 1/4 of the mixture onto the preheated waffle iron; spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.
Break saltines in a bowl, add tomatoes, onion, green bell pepper, cheddar cheese and moisten with mayonnaise. Add salt and pepper to taste. Chill before serving.
Preheat oven to 450 degrees F (220 degrees C). In a large bowl, mix together butter or margarine, pumpkin, cinnamon, ginger, cloves, and salt. In a separate bowl, beat eggs until foamy. Mix flour, brown sugar, white sugar, and milk into eggs. Blend egg mixture into pumpkin mixture. Pour half of mixture into each pastry lined pan. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 45 minutes, until toothpick inserted in center comes out clean.
In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. Bake in the preheated oven 30 minutes, or until lightly browned.
Preheat an oven to 350 degrees F (175 degrees C). Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.
In a resealable plastic bag, mix the salt, pepper, Cajun seasoning, and flour. Place the monkfish in the bag, seal, and shake to lightly coat. Heat the oil and melt the butter in a skillet over medium heat. Place the monkfish in the skillet, and cook for about 3 minutes. Mix in the garlic, tomato, and mushrooms, and continue cooking 3 minutes. Mix in the wine and parsley. Continue to cook and stir 2 minutes, or until the monkfish flakes easily with a fork.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.
Mix cream cheese, sour cream, minced onion, onion salt, Worcestershire sauce, and cayenne pepper in a bowl until well-blended. Stir in the chicken, breaking up any large pieces. Cover and refrigerate at least 1 hour before serving.