HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined. Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.
Mix rice, onion, curry powder, water, tortilla chips, vegetable oil, garlic, salt, and tarragon together in a bowl; add turkey and mix until thoroughly combined. Form mixture into 1-inch balls. Preheat oven to 140 degrees F (60 degrees C). Heat a large non-stick skillet over medium heat; add butter. Put about 12 balls in the melted butter and press each ball into a 1/2-inch thick patty using the back of a spatula. Cook until no longer pink in the center, 2 to 3 minutes per side. Transfer cooked patties to an oven-safe plate and keep warm in oven. Repeat with remaining balls, adding more butter as needed.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray. Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes. Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper. Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes. Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese. Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Cream flour, butter and brown sugar. Add eggs and vanilla; mix well. Press into a 9x13 inch pan. Bake for 20 minutes. Take out and spread preserves evenly then sprinkle with nuts. Score into bars, but leave in pan. Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes. Cool on rack.
In a medium bowl, stir together the basil, tomatoes, bread crumbs, garlic, jalapeno, sea salt and olive oil. Cover, and refrigerate overnight. Serve with your favorite dippers!
Preheat grill for medium heat and lightly oil the grate. Lay asparagus flat in a 9x9-inch pan. Add Italian dressing, lemon pepper, salt, and black pepper; toss to coat. Transfer asparagus using tongs to the grill. Grill asparagus on preheated grill until tender, 3 to 5 minutes per side. Return asparagus to pan and toss with remaining dressing mixture.
Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly. Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour. Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.
Preheat oven to 400 degrees F (200 degrees C). Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling. Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer. Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave. Warm sauce and basil in a bowl for two minutes in the microwave. Combine pasta with sauce and top with cheese.
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces. Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper. Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.
Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes. Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes. Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.
Fill a pitcher with ice. Pour pineapple juice, lime juice, and coconut cream over ice. Cover pitcher with a secure lid and shake mixture vigorously. Strain mixture into martini glasses and garnish with lime wedges.
Fill a large pot with lightly salted water; bring to a boil. Cook meatballs, working in batches of necessary, in the boiling water until they begin floating on top and are heated through, about 3 minutes. Remove meatballs with a slotted spoon, drain in a strainer, and transfer to a large saucepan. Combine ketchup, apple jelly, red currant jelly, and hot sauce in a separate large saucepan; cook and stir over low heat until jelly is dissolved and sauce is heated through, 5 to 10 minutes. Pour sauce over meatballs. Simmer, stirring occasionally, over medium heat until meatballs and sauce are thoroughly heated, 15 to 20 minutes.
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved. Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible. Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper. Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator. Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain. Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick. Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top. Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.
Heat oven to 350 degrees F. Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter or margarine in a 9x13 inch baking pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle on the chocolate chips and butterscotch chips. Cover with the flaked coconut. Sprinkle the walnuts on top of the coconut layer. Finally, pour the condensed milk over everything as evenly as you can. Bake for 30 to 35 minutes in the preheated oven. Cool, and cut into bars.
Drain the pineapple juice and cherry water into a 2-cup measuring cup. Pour enough color to make 2 cups; discard the remaining soda. Pour the cola mixture into a saucepan. Bring the cola mixture to a boil over medium-high heat. Remove from heat, then stir in the pineapple, cherries, cream cheese, and cherry gelatin until gelatin dissolves, about 5 minutes. Pour mixture into a mold or glass baking dish. Refrigerate until set, about 3 hours.
Bring a large pot of lightly salted water to a boil. Add nettles and cook uncovered until softened, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and chop finely. Mix nettles, eggs, bread crumbs, parsley, Parmigiano Reggiano cheese, and salt together in a bowl until mixture is combined. Dip hands in warm water and shape mixture into small patties. Heat olive oil in a skillet over medium heat. Fry patties in hot oil, turning halfway, until cooked through and golden brown, about 10 minutes. Drain on paper towels.
Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet. Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm. Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two. Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.
Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight. Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl. Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water. Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle. Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.
Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside. In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth. Preheat oven to 350 degrees F (175 degrees C). Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.
Blend milk, yogurt, banana, peanut butter, spinach, and ice cubes until smooth.
In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper. Mix graham cracker crumbs and 2 tablespoons sugar together in a bowl. Mix in melted butter until well combined. Press into the bottom of the prepared pan. Bake in the preheated oven until firm, about 8 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C). Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Add 1 cup sugar gradually, beating until blended. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour batter over the cooled crust. Cut a single sheet of aluminum foil large enough to surround all sides of the springform pan. Wrap the pan carefully, ensuring all sides are tightly covered. Place the wrapped pan in a deep baking pan; add enough hot water to come halfway up the sides of the pan. Bake in the preheated oven for 1 hour. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Open the oven door partially and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a knife around the edges. Let cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight. Combine strawberries and 1/3 cup sugar in a blender; blend until smooth. Bring strawberry mixture to a simmer in a saucepan over low heat; cook and stir for 15 minutes. Remove from heat and let cool. Garnish cheesecake with the sauce.
Beat egg, sugar substitute and spices until fluffy. Add milk and pumpkin; mix well. Pour into unbaked 8-inch pie shell. Bake at 350 degrees F for 30 minutes or until inserted knife comes out clean.
Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil. Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.
Sprinkle the yeast over the warm water in a small bowl. Let stand for a few minutes so the yeast can dissolve. In a separate bowl, combine sugar, shortening, caraway, salt, and nutmeg. Heat the milk in a small saucepan just until a skin forms on the top. Remove from the heat and stir into the shortening mixture. Allow to cool to lukewarm so that it will not kill the yeast. Stir the egg and yeast into the bowl with the milk and gradually mix in the flour using a sturdy wooden spoon until the you get a stiff batter. Cover loosely and set aside in a warm place to rise until doubled in size, about 45 minutes. Grease the cups of a muffin tin, and spoon batter into the cups filling half way full. Let rise again in a warm place until the dough rises above the top of the cups, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown on top, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Beat sugar and applesauce together in a bowl with an electric mixer; add pureed bananas, yogurt, egg, and vanilla and beat until well-combined. Whisk flour, xanthan gum, baking powder, and baking soda together in a bowl. Add flour mixture to applesauce mixture and stir until just combined. Fold chocolate chips and walnuts into batter. Spoon batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.
Bring a pot of water to boil. Meanwhile, in a skillet, saute the shallot in olive oil over medium heat until translucent - about 2 minutes. Turn the heat to high and add the asparagus and tomatoes. Saute for 2 minutes, then season with salt/pepper. Cook the pasta according to package directions, then drain and toss with veggies. Stir in the cheese and basil. Enjoy!
In a large pot over medium heat, cook and stir the ground beef until evenly brown; drain. Mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. Season with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer 45 minutes. Mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.
Mash drained salsa and butter together in a bowl. Mix in garlic, orange juice, orange zest, thyme, salt, liquid smoke, and pepper.
Heat oil in a skillet over medium-high heat. Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients. Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels. Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.
In medium bowl, combine oats, sugar, butter, and honey. Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice. Spread honey mixture in an 8 x 8 inch pan. Cool in refrigerator. In small bowl, combine chocolate chips and peanut butter. Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once. Spread over cookie mixture. Refrigerate until chocolate is firm. Cut into squares.
In a blender, combine blueberries, apples, raspberries, grapes, sugar and ice. Blend until smooth. Pour into glasses and serve.
Combine lime juice, cilantro, olive oil, marmalade, jalapeno, and garlic in a bowl. Add shrimp and marinate for at least 20 minutes and no longer than 12 hours. Heat a skillet over medium heat. Pour shrimp mixture into the hot skillet and cook until plump, firm, and no longer translucent, 5 to 7 minutes. Pour over a bed of rice.
Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot(R)). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet. Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.
Prepare stuffing according to package directions; line bottom of a 9x13 inch baking dish with prepared stuffing. Preheat oven to 325 degrees F (165 degrees C). Prepare chicken tenders according to package directions, then cut into bite size pieces. In a large bowl combine cream of celery soup, cream of chicken soup, peas, carrots and chicken pieces. Mix well and spread mixture on top of stuffing, then sprinkle with fried onions. Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until heated through.
Mix rice flour and salt together in a bowl; form a well in the center of the mixture. Stir in egg, vegetable oil, and enough water to make a smooth batter. Spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. Tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. Flip and cook about 1 more minute. Repeat with remaining batter.
In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.
Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread. Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter. Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.