HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Mix the cooked turkey, refried beans, pumpkin puree, and taco seasoning in a bowl. Pour tomato sauce into a blender, and add chipotle pepper and chicken bouillon granules; blend until smooth, about 30 seconds. Lay a tortilla out onto a work surface, and generously spoon turkey filling in a line down the middle of the tortilla. Fold a top and bottom flap of the tortilla towards the middle, and fold the sides inward to enclose the filling. Lay the enchilada, seam side down, into the baking dish. Repeat with remaining tortillas and filling. Pour the sauce over the filled tortillas, and sprinkle with Cheddar cheese. Bake in the preheated oven until the cheese has melted and the sauce is bubbling, 35 to 45 minutes.
Place 2 pieces of spaghetti squash on a microwave-safe place with cut sides facing down. Microwave on high until tender, about 15 minutes. Repeat with remaining 2 pieces of spaghetti squash. Scoop squash out of shells into a large bowl and reserve shells. Transfer 1/2 the cooked squash to a food processor and finely chop. Return squash to the bowl and set aside. Preheat the oven to 500 degrees F (260 degrees C). Place kale in the food processor and chop finely. Transfer to a bowl and set aside. Puree 1/2 the tomatoes in the food processor. Transfer to a bowl and set aside. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Add basil, oregano, salt, red pepper flakes, and black pepper. Let simmer for 5 minutes. Add spaghetti squash, kale, tomatoes, tomato puree, 1/2 of the mozzarella cheese, 1/2 of the cottage cheese, Parmesan cheese, and cream cheese to the skillet with the ground beef. Reduce heat to low and simmer until cheeses are melted, about 5 minutes. Remove lasagna sauce from heat. Spread 2 tablespoons of cottage cheese into each spaghetti squash shell. Scoop lasagna sauce into the shells up to the top. Freeze or refrigerate leftover sauce. Top filled shells with remaining mozzarella cheese. Place filled shells on the middle rack of the preheated oven and bake for 10 minutes. Turn the oven to broil and cook lasagnas until cheese is browned, about 5 minutes more.
Preheat oven to 300 degrees F (150 degrees C). Combine cracker crumbs and butter in a large bowl to make the crust. Press into bottom and up the sides of a 9-inch springform pan. Beat cream cheese with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, flour, onion, 1/2 teaspoon salt, and black pepper; beat until blended. Spread 1/4 of the cream cheese mixture over crust. Sprinkle shredded carrots on top. Repeat layers with remaining cream cheese mixture, broccoli, and red bell pepper, ending with cream cheese mixture on top. Bake in the preheated oven until set and golden, about 1 hour. Turn off oven, open door partially, and leave cheesecake in the oven as it cools, at least 1 hour. Let cool completely, about 1 hour more. Cover with plastic wrap and chill in the refrigerator. Combine yogurt, mayonnaise, 1/2 cup cucumber, dill, and 1/2 teaspoon salt in a bowl; mix until smooth. Cover with plastic wrap and chill until serving. Slice chilled cheesecake and serve garnished with remaining chopped cucumber and cucumber sauce.
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!) Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.
Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. Stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. Remove and discard bay leaf. While rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes. Heat a large skillet over medium-high heat. Cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, Mexican-style tomato sauce, eggs, onion soup mix, bread crumbs, green chiles, garlic and herb seasoning, and garlic powder in a large bowl until thoroughly combined. Place mixture into a large loaf pan and shape into a loaf. Bake in the preheated oven until meatloaf is no longer pink inside and an instant-read meat thermometer inserted into the middle of the loaf shows at least 160 degrees F (70 degrees C), about 1 hour.
Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain. Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour. Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more. Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.
Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside. Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms. In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture. Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute. Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Preheat air fryer to 400 degrees F (200 degrees C). Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine. Place 8 wedges in the basket of the air fryer and cook for 10 minutes. Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks. Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream. Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil. Bake in the preheated oven until heated through, about 30 minutes. Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.
Mix the hot pepper sauce, soy sauce, and Worcestershire sauce together in a bowl; season to taste with salt and black pepper, and pour over steak of your choice. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.
Mix dressing and honey in large bowl until blended. Add remaining ingredients; mix lightly. Refrigerate 1 hour.
Place the torn bread into a small bowl, and pour in the milk and Worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. Add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug. Cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. Remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.
Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper. Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes. Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.
Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes. Pour 2 cups milk and sugar into the saucepan and increase heat to high. Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl. Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat. Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.
Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack. Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat. Cook and stir the celery, carrots, and garlic until soft, about 8 minutes. Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine. Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes. Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer. Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next. Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.
Measure 1 cup beet juice from reserved juice. Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes. Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid. Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.
Place chicken legs into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink at the bone, 15 to 20 minutes. Drain and let cool. Shred chicken meat and season with salt. Heat oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes. Add mushrooms and cook until soft, 5 to 8 minutes. Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken. Spread chicken-mayonnaise mixture in the shape of a disk on a serving plate. Cover with onion-mushroom mixture and 1/4 cup of mayonnaise. Add grated egg whites and 1/4 cup of mayonnaise. Sprinkle Cheddar cheese on top; cover with remaining mayonnaise. Sprinkle grated egg yolks evenly over the top. Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours. Place potato chips around the salad to resemble sunflower petals.
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a medium skillet with cooking spray and place over medium heat. Add the diced onion and garlic; cook and stir until the onions are soft and translucent. Reduce the heat to medium-low and mix in the green chiles; cook for 1 minute. Stir in the cream cheese until fully melted. Remove the skillet from the heat. Place the Cheddar, hominy, and cream cheese mixture in a 2 quart casserole; stir until well combined. Bake in preheated oven for 35 minutes. Cool for 5 minutes before serving.
Combine bread and milk in a shallow bowl and soak. Melt butter in a skillet over medium-low heat. Add cabbage, cover, and simmer until cabbage is tender, 15 to 20 minutes. Season with salt. Remove from heat and cool for 5 minutes. In the meantime, combine ground chicken, onion, parsley, and garlic in a large bowl. Mix in soaked bread, mayonnaise, salt, and pepper. Place 1 tablespoon of the chicken mixture into the palm of your hand and top with 1 teaspoon of cabbage. Cover with meat mixture, sealing the filling inside. Place flour in a small bowl. Dredge meatballs in flour. Heat oil in a a large skillet and cook meatballs in batches until browned, about 5 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars. Sprinkle top with sifted confectioners' sugar and cut into bars.
In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate. Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish. Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C). Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.
Preheat oven to 400 degrees F (200 degrees C). Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt. Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb. Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel. Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes. Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes. Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.
Line a baking sheet with a silicone baking liner or waxed paper. Combine dark chocolate, coconut oil, and vanilla extract in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula, until melted, about 5 minutes. Remove from heat and cool to room temperature, about 15 minutes. Scoop 2 tablespoons of the melted chocolate mixture into a small bowl. Stir blueberries and almonds into the remaining chocolate mixture. Spread on the prepared baking sheet in an even layer. Press pretzel crackers in gently. Drizzle reserved 2 tablespoons chocolate over crackers. Freeze until firm, 15 to 20 minutes. Break gently into pieces before serving.
Heat oil in a multi-functional pressure cooker (such as Instant Pot(R)) on the Saute setting. Add ground turkey; cook and stir until mostly browned, about 5 minutes. Add salsa ranchera and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes. Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Press crushed pepper corns onto each side of pork chops. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package directions. Keep warm. Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes. Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute. Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan SignatureTM Russets Mashed Potatoes.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch. Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl. Using your hands, rub in the butter into the flour mixture. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients. In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside. Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more. Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes. Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.