HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Wrap thawed spinach in a paper towel and squeeze out water. Heat olive oil in a skillet over medium heat. Add spinach and artichoke hearts; season with kosher salt and black pepper. Cook and stir until heated through, 3 to 4 minutes. Add shallot and garlic; cook until softened, about 5 minutes more. Remove from heat and allow to cool slightly, about 5 minutes. Transfer spinach mixture to a food processor; pulse until broken down into small pieces. Add eggs and pulse 3 to 4 more times. Transfer mixture to a bowl. Mix tapioca flour, almond meal, Italian seasoning, and red pepper flakes into the spinach mixture until well combined. Use an ice cream scoop to portion the mixture onto the prepared baking sheet. Bake in the preheated oven until golden brown, 12 to 15 minutes.
Beat egg yolks and sugar together in a large bowl until pale yellow in color. Bring milk to a boil in a saucepan and remove from heat. Slowly stream milk into the egg mixture while beating with a whisk to integrate completely. Pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes. Stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. Stir cream into the slightly cooled mixture until smooth. Cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours. Pour mixture into an ice cream maker and freeze according to manufacturer direction.
Combine bell pepper, mango, carrot, green onions, and cilantro in a bowl. Toss until vegetables are evenly distributed. Stir cashew butter, sesame oil, ginger, garlic, and Thai chiles together in a bowl until dressing is well mixed. Fill a large bowl with boiling water. Dip 1 rice paper at a time into the water until soft, 2 to 5 seconds. Lay 2 rice papers together, 1 on top of the other, on a flat work surface. Spread dressing over the middle and layer vegetable mixture on top. Tuck in the sides of the rice paper and roll upwards, gently pushing down the vegetable mixture to tighten the spring roll. Repeat with the remaining rice papers. Let sit for 2 to 5 minutes. Slice on the diagonal and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.
Line a rimmed baking sheet with waxed paper. Place strawberries in a large bowl. Using a hand masher, mash into a coarse puree. Add melted chocolate, peanut butter, chocolate-hazelnut spread, and marshmallow cream. Mix well to combine. Pour onto baking sheet. Transfer baking sheet to the refrigerator and chill until set, about 1 hour. Serve chilled.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish. Bake in the preheated oven until crust is lightly browned, about 15 minutes. Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper. Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground. Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer. Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes. Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes. Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour. Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.
Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside. Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes. Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.
Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water. Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.
Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish. Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl. In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish. Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely. Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.
Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute. Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes. Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil, and place a baking rack on the foil-lined sheet. In a bowl, mix together the condensed milk and mustard until thoroughly combined. Cut the crusts off the bread and discard crusts or save for another use. Roll a slice of bread out flat with a rolling pin. Place 2 pieces of bacon down onto a work surface, side by side, and lay the bread slice on top of the bacon. Spread about 1 tablespoon of the milk-mustard mixture over the bread. Sprinkle about 1 tablespoon of Cheddar cheese in a line down the center of the bread. Roll the bacon and bread into a firm roll, working from the short ends of the bacon so they wrap horizontally around the roll. Secure the roll with a toothpick. Repeat for remaining ingredients. Place the bacon rolls onto the baking rack over the pan. Bake in the preheated oven until the bacon is crisp and brown, about 20 minutes, turning the rolls over once or twice during baking to crisp the bacon uniformly.
Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.
Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.
Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste. Chill for at least half an hour before serving. Garnish with diced tomato.
Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour. Blend soup using a stick blender until mostly smooth with a few chunks.
Cook mild and hot Italian sausage in a large skillet over medium heat until crumbly and no longer pink. Drain excess grease and set aside. Heat olive oil in the same pan over medium heat; stir in onion and garlic, and cook until the onion has softened and turned translucent. Stir in diced and sun-dried tomatoes, and the crumbled sausage; season with salt, pepper, and Italian seasoning to taste. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened. Before serving, stir in cream and garnish with cherry tomatoes.
Beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes. Grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. Pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.
In a large bowl, combine baking mix, cheese, Italian-style seasoning, red bell pepper, pepperoni, green onion, tomatoes and green bell pepper. In a separate bowl, stir together pizza sauce, milk, sour cream and eggs. Stir egg mixture into flour/vegetable mixture until all flour is moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Spoon the batter onto the griddle, using approximately 1 tablespoon for each pancake. Brown on both sides and serve hot.
Place mushrooms in a bowl and cover with warm water; let soak, about 15 minutes. Drain and squeeze out water from mushrooms; slice. Set oven rack about 6 inches from the heat source and preheat the oven's broiler on high. Place mochi on a baking sheet. Broil mochi, turning frequently, until inflated, crisp, and slightly browned, about 5 minutes. Cut into 1-inch strips. Combine water and dashi-no-moto in a large saucepan; bring to a boil. Reduce heat and simmer until dashi is dissolved, 2 to 3 minutes. Add chicken, soy sauce, and salt; simmer until chicken is no longer pink in the center, about 15 minutes. Mix shrimp, mushrooms, spinach, carrots, daikon radish, and bamboo shoots into chicken mixture; simmer until vegetables are tender and shrimp is cooked through, about 10 minutes. Divide mochi strips among 4 bowls and top with soup. Garnish soup with kamaboko slices.
Preheat oven to 300 degrees F (150 degrees C). Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds. Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic powder, salt, and pepper. Add cabbage and carrots. Cover and steam, stirring occasionally, until cabbage and carrots are limp, about 20 minutes. Remove filling from heat. Place 1 teaspoon of filling in the center of a wrapper using 2 spoons. Fold wonton wrapper in half to form a triangle. Seal edges by moistening with a little water and pressing edges flat. Bring 2 opposite corners together and moisten to seal one over the other. Mandu can be steamed, boiled, pan-fried, or deep-fried just like any other dumpling.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Whisk brown sugar and water together in a small saucepan; bring to a boil and cook until reduced to a caramel syrup, 5 to 10 minutes. Arrange walnuts and pecans on the prepared baking sheet. Toast nuts in the preheated oven until fragrant, about 5 minutes. Pour caramel syrup over nuts; toss to coat. Bake until nuts are lightly browned and syrup has thickened, 8 to 10 more minutes. Let cool on baking sheet. Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing; toss to coat. Sprinkle candied nuts over salad.
Mix marmalade, mustard, horseradish sauce, hot sauce, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse macaroni with cold water and set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease one 4-quart casserole dish with 1 tablespoon butter. Melt 3 tablespoons butter in microwave and mix with bread crumbs. Heat milk in a saucepan over medium heat until warmed through. Melt 2 tablespoons butter in a large, high-sided pan over medium heat. Add flour once bubbling; whisk for 1 minute. Slowly pour in the warm milk. Whisk until sauce thickens slightly. Remove sauce from heat and stir in Cheddar and Monterey Jack cheeses. Add the macaroni; stir to coat. Mix in the drained kimchi. Season with salt and pepper. Pour into the prepared casserole dish. Sprinkle the buttered bread crumbs on top. Bake in the preheated oven until browned on top, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan. Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add apples, 1 pinch cinnamon, 1 pinch nutmeg, and 1 pinch cloves; cover and steam until tender, about 5 minutes. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs, butter, and 3 tablespoons white sugar together in a bowl; press into the bottom of a 9-inch springform pan. Beat cream cheese, 1 cup white sugar, 2 tablespoons cinnamon, 1 teaspoon nutmeg, vanilla extract, and 1/4 teaspoon cloves together in a bowl using an electric mixer until smooth and creamy. Add eggs, 1 at a time, mixing on low speed just until blended. Arrange a layer of apples onto the graham cracker crust, leaving a few for garnish. Pour cream cheese mixture over apples. Place pan in a larger baking dish and pour water onto the baking dish to create a water bath. Bake in the preheated oven until the center is almost set, about 55 minutes. Cool on counter for 20 minutes before refrigerating until completely chilled, about 4 hours. Garnish with remaining steamed apples and drizzle caramel syrup over the top.
Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl. Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.
Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet or line it with parchment paper. Whisk sugar, flour, and salt; set aside. In separate bowl, beat egg white until stiff. Fold sugar mixture into stiffened egg white. Add pecans and vanilla. Stir gently. Drop by teaspoonfuls onto prepared baking sheet. Bake in preheated oven until browned, 25 to 30 minutes. Cool 5 minutes on baking sheet, then remove to wire rack to cool completely.
Stir the apples, walnuts, pecans, and wine together in a large bowl. Season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.
Preheat an air fryer to 400 degrees F (200 degrees C). Combine flour, salt, and pepper in a bowl. Pour ranch dressing into a bowl. Combine bread crumbs, Parmesan cheese, and garlic powder in a third bowl. Dredge each piece of zucchini in flour mixture and then dip into ranch dressing, coating both sides and shaking off excess dressing. Dip into bread crumb mixture next, pressing the breading lightly onto each zucchini chip. Spray the air fryer basket with cooking spray, then place breaded zucchini chips in the basket in a single layer. Cook for until browned, 5 to 6 minutes. Repeat with remaining zucchini chips.
Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl. Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray. Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack. Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.
Spray a 2-quart casserole with cooking spray. Stir the soup, milk, garlic, cauliflower and half of the cheese in the casserole. Sprinkle with the bacon and remaining cheese. Bake at 350 degrees F for 50 minutes or until the cauliflower is tender and mixture is hot and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Mix the cream cheese, Cheddar cheese, green chilies, chili powder, enchilada sauce, button mushrooms, and heavy cream in a large bowl. Arrange chicken breasts in the prepared baking dish; pour sauce over. Bake in preheated oven until the juices run clear, about 40 minutes.
Bring water and salt to a boil in a saucepan over high heat. Add rice. Reduce heat, and simmer, covered, until water is absorbed, about 20 minutes. Meanwhile, brown pork in a large skillet over medium-high heat, stirring to break up lumps, 5 to 7 minutes. Transfer pork to a plate; drain grease from the skillet. Heat oil in the skillet over medium-high heat. Stir in onion, bell pepper, carrot, water chestnuts, and ginger; cook, stirring, until onion is translucent, about 5 minutes. Stir in pork, teriyaki, and honey; cook, stirring, until liquid has evaporated, 3 to 5 minutes. Fluff cooked rice with a fork, then fold in 1/4 cup cilantro, coconut milk, and lime juice. Top lettuce leaves with pork mixture and rice. Garnish with lime wedges and chopped fresh cilantro.
Preheat oven to 350 degrees F (175 degrees C). Stir pork and beans, bacon, barbeque sauce, brown sugar, and mustard together in a casserole dish. Bake in preheated oven until the edges begin to dry, 35 to 40 minutes.
Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid. Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes. Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine. Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.
Place ribs in slow cooker. Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs. Cook on Low until ribs are cooked through and tender, 8 to 10 hours.