HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray. Combine brown sugar, oats, flour, and butter together in a bowl until crumbly. Spread 1/2 of the oat mixture into the prepared baking dish and press firmly to form a crust. Arrange apple slices over the crust. Mix white sugar and cinnamon together in a bowl; sprinkle over apples. Crumble remaining oat mixture over apples. Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.
Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered. Cook chicken mixture over medium heat until firm, about 15 minutes. Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper. Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese. Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Place chicken legs in a 9x13 inch baking dish. In a medium bowl, mix together the water, ketchup and vinegar . Season with salt and pepper to taste, and pour mixture over chicken. Turn chicken pieces to ensure that all are well coated. Warm in preheated oven for about 25 minutes, or until heated through.
In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.
Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain. Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes. Drain the cabbage mixture in a colander and set aside. Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute. Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
Place tofu, yogurt, almond milk, sweetener, cashews, and vanilla extract in a blender. Blend on grind setting until cashews are mostly broken. Select liquefy setting; add ice and blend until smooth. Pour smoothie into 2 tall glasses and sip through straws.
Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more. Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes). Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
Preheat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar, the egg, orange peel, and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar and cinnamon and sprinkle each muffin with about 1/2 teaspoon of sugar mixture. Bake 15 minutes. Serve with honey spread. To Make Honey Spread: Beat 1/2 cup margarine and 1/2 cup honey until fluffy.
Preheat oven to 250 degrees F (120 degrees C). Pour popcorn into a large roasting pan or lasagna pan. Melt margarine in a saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract and baking soda until mixture is light and foamy. Pour over popcorn and mix well. Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour. Line a flat work surface with waxed paper. Spread popcorn on waxed paper and let cool.
Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. Dunk wings in the mixture, and arrange in single layer on baking sheets. Spread remaining mixture evenly over wings. Cover with aluminum foil, and refrigerate 8 hours, or overnight. Preheat oven to 300 degrees F (150 degrees C). Bake wings 2 hours in the preheated oven.
Beat eggs and sugar together in a bowl using an electric mixer on medium speed until well blended. Mix flour and baking powder together in a separate bowl. Slowly mix into the sugar-egg mixture; batter will thicken rather quickly. Slowly add milk. Stir in vanilla extract. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing. Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest. Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish. Bake in the preheated oven until the top is browned, 30 to 35 minutes.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add sherry and bay leaf; simmer until flavors combine, about 5 minutes. Add potatoes and cover skillet; simmer, stirring occasionally, until tender, about 20 minutes. Reduce heat to low and discard bay leaf. Stir in green onions, parsley, and paprika. Season with salt and pepper. Remove from heat and cool to room temperature, about 30 minutes.
In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 or minutes. Divide dough in half. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky). Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Preheat oven to 350 degrees F (175 degrees C). Cut a slit in each chicken breast, and stuff with equal amounts Boursin cheese. Wrap each breast with 2 slices bacon. Secure with toothpicks. Arrange on a baking sheet. Bake 25 minutes in the preheated oven, or until chicken juices run clear. Drizzle breasts with equal amounts of honey during the final 5 minutes of cook time.
In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Preheat the oven to 400 degrees F (200 degrees C). Season beef with salt and pepper. Mold into meatballs and place on a rimmed baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes. Meanwhile, heat olive oil in a pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add bell pepper and mushrooms; cook until softened, 4 to 6 minutes. Add habanero and garlic; cook until fragrant, about 30 seconds. Add crushed tomatoes, goat cheese, and basil. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 to 20 minutes. Add meatballs and simmer until flavors blend, about 10 minutes more. In the meantime, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Plate spaghetti and top with the sauce.
Preheat oven to 300 degrees F (150 degrees C). Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins. In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged. Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil. Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes. Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells. Bake in preheated oven for 40 minutes or until completely set in center.
Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes. Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften. To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.
Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook for a few minutes until fragrant, then stir in the dried basil, and cook for a few seconds more. Add the tomatoes, onion powder, garlic powder, red pepper flakes, black pepper, sugar, and salt. Bring to a simmer, then stir in the red pepper and cucumber. Continue simmering and stirring occasionally until the mixture has reduced to a sauce like consistency, 10 to 15 minutes.
Spray grill grate and 8x8-inch piece of aluminum foil with cooking spray; set aside. Preheat grill for medium-low heat. Stir together melted butter, 2 tablespoons brown sugar and cinnamon in small bowl. Brush banana, peaches and pineapple with butter mixture. Dip strawberries in balsamic vinegar; roll in remaining 1 tablespoon brown sugar, coating both sides. Grill banana, peaches and pineapple 3 minutes on each side or until grill marks develop. Remove from grill; set aside and keep warm. Place foil on grill; add strawberries. Grill 2 minutes on each side or until hot and slightly tender. Remove peel from banana. Place grilled fruit in sundae cups; top each evenly with ice cream. Drizzle with syrup and top with nuts, if desired. Top each with Reddi-wip before serving.
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender. Once tender, mash soup with a potato masher, and add butter and cream. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
Grease a 9x5-inch loaf pan. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon. Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Heat olive oil in a large skillet over medium-high heat. Stir in the garlic, tomatoes, and balsamic vinegar. Cook, stirring, until the tomatoes are hot and wrinkled, about 7 minutes. Mix in the olives and pine nuts, and season with pepper. Continue to cook and stir until heated through, about 3 additional minutes.
Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp. Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.
Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.
Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool. Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside. Combine the tomato sauce and cream, set aside. Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese. Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Beat cream in a glass, metal, or ceramic bowl until foamy until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Fold condensed milk and orange liqueur into beaten cream. Place in an ice cream maker and follow manufacturer's instructions for ice cream, 2 to 4 hours.
Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes. Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth. Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.
Dip the rims of 4 champagne flutes in water. Dip into sanding sugar to coat the rims. Divide Champagne among the flutes. Pour 2 tablespoons pineapple juice and 2 tablespoons blood orange juice into each. Top mimosas with orange liqueur.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the corn until the kernels are slightly charred at the tips, about 5 minutes, turning often. Remove corn, cool, and cut the kernels from the cob; transfer kernels to a bowl. Heat olive oil in a skillet over medium heat; cook and stir poblano peppers, jalapeno peppers, and red onion until peppers and onions are tender, about 8 minutes; mix in corn and butter. Cover skillet and simmer mixture for 10 more minutes to combine flavors.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray. In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.
Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander. Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing. In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.
Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish. Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl. Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish. Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture. Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
Stir crumbles, 1 can great Northern beans, vegetable broth, salsa, and corn together in a large pot over low heat. Puree remaining can great Northern beans in a blender until smooth; stir with the mixture in the pot. Bring the mixture to a simmer and cook for 30 minutes. Stir jalapeno pepper Cheddar cheese and Cheddar cheese into the chili; cook, stirring frequently, until the cheese is melted, 5 to 10 minutes more.
Whisk olive oil, garlic, 1/2 cup of basil, salt, and pepper in a large bowl. Add zucchini, yellow squash, and tomatoes to the oil mixture and toss to coat. Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 5 to 10 minutes; drain. Transfer pasta to a serving bowl. While the pasta is warm, fold in half of vegetable mixture along with 2 tablespoons ricotta cheese, until pasta is coated and vegetables are evenly dispersed. Top with remaining vegetable mixture. Spoon remaining ricotta on top. Sprinkle 1/2 cup chopped basil over the dish. Season with salt and pepper to serve.
Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well. Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done. Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco. Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.
Cook pasta in a large pot of boiling salted water until al dente. Drain. Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover. Bake at 325 degrees F (165 degrees C) for 45 minutes.
Pour the milk, blueberries, hot cocoa mix, and chocolate syrup into the container of a blender. Blend to desired consistency, and pour into a tall glass.