HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish. Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese. Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water. Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy. Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture. Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Blend the orange in a blender until mostly juice. Add the water and kale; blend again on High speed until kale is liquefied. Break the bananas into chunks and add to the blender. Start blending on a lower speed until the banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.
Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all. Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender. Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.
Preheat oven to 375 degrees F (190 degrees C). Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly. Bake in the preheated oven until set, about 7 minutes. Cool completely.
Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes. Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter. Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.) Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract. Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly. Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours. Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours. Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.
In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner. Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes. Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.
Spread hummus onto sandwich wrap. Arrange artichoke hearts and red bell pepper pieces atop the hummus. Scatter mozzarella cheese over artichokes and bell pepper; top with spinach. Roll the sandwich wrap around the ingredients to serve.
Put shortening in a mixing bowl, pour boiling water over, and stir until smooth. Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using.
Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more. Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more. Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on. Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours. Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more. Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet. Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes. Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.
Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning. Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag. Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside. Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.
Bring water to a slow simmer in a large saucepan. Stir in cornmeal. Cook over low heat until smooth and thick, stirring frequently and scraping the bottom of the saucepan to avoid burning, about 15 minutes. Stir in soy milk, margarine, garlic powder, salt, and pepper. Remove polenta from the heat.
In a large bowl, beat together eggs and milk. Stir in cinnamon and nutmeg. Heat a non-stick skillet to medium heat. Dip the bread slices in the egg mixture, place in the skillet and cook until lightly brown on both sides. Remove bread from skillet. Layer four slices of bread with a slice of Swiss cheese, ham, Swiss cheese, turkey and Swiss cheese again. Cover with remaining four bread slices. Return sandwiches to skillet; grill until cheese has melted and bread has browned. Serve hot.
Season the steaks with lemon pepper, onion powder and garlic powder on both sides. Wrap in plastic wrap and marinate for at least 2 hours in the refrigerator. Preheat the grill for medium-high heat and allow the steaks to come to room temperature. Unwrap steaks and place on the preheated grill. Cook to your desired degree of doneness, about 3 minutes per side for medium rare. Allow steaks to rest for a few minutes before serving.
In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas. Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown, turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.
Place poblano peppers in a bowl; add tangerine juice, parsley, and garlic salt. Stir to evenly coat. Cook and stir poblano peppers mixture in a skillet over medium heat until juice evaporates and peppers are lightly browned, 5 to 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Separate dough into 16 triangles. In small bowl, combine sugar, flour and cinnamon. Dip 1 marshmallow in butter, roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up, starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining butter; place butter side up in an ungreased muffin cup Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Remove from muffin cups immediately; cool on wire racks. Drizzle glaze over warm cookies and sprinkle with nuts. To Make Glaze: In small bowl, blend confectioners' sugar, vanilla and enough milk for desired drizzling consistency. Use immediately to drizzle over warm rolls.
Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes in the preheated oven until softened, about 1 hour. Heat canola oil in a skillet over medium heat; saute onion and red bell pepper until just softened, about 5 minutes. Add ham, 1/2 the pineapple, and chipotle powder; saute over low heat until heated through, about 5 more minutes. Cut sweet potatoes in half lengthwise and scoop out the insides, leaving a thin shell. Blend sweet potatoes in a blender or mash in a bowl with a potato masher. Stir the remaining pineapple, nutmeg, and cinnamon into mashed sweet potatoes. Return mashed sweet potato mixture to the shells and top each with ham mixture.
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray. Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl. Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths. Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated. Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals. Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes. Sprinkle malt vinegar and sea salt over potatoes.
Preheat oven to 325 degrees F (165 degrees C). Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl. Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan. Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C). Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices. Increase oven temperature to 500 degrees F (260 degrees C). Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes. Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes. Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil. Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir. Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
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. Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with wax paper. Combine buffalo sauce, ranch seasoning, lemon pepper, and salt in a small bowl. Toss pumpkin seeds in mixture until evenly coated. Spread on the prepared sheet in an even layer. Bake in the preheated oven, stirring every 15 minutes, until seeds are golden brown and crunchy, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray. Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice. Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
Preheat oven to 375 degrees F (190 degrees C). Make the salsa: In a blender or food processor puree tomatillos, garlic, onions, cilantro, water, jalapeno pepper and salt. In a saucepan, bring the salsa to a simmer. Simmer for 5 minutes. Transfer the salsa into a bowl and set the bowl aside. Make the filling: Put the chopped tomatoes into a sieve, and let them drain for 10 minutes or more. In a large skillet, heat the oil over medium heat. Add the bell peppers, and saute them until they are soft, about 5 to 10 minutes. Add the eggs, and turn the heat to low. Stirring occasionally with a wooden spoon, let the eggs cook until they begin to set. Take the skillet off the heat and sprinkle in the salt, pepper, 1 cup Monterey Jack cheese and the drained tomatoes; stir gently. Lay a flour tortilla on a work surface. Spread about 2/3 cup of the egg filling down the middle of the tortilla. Drop 1 tablespoon of the sour cream on top of the eggs. Fold in the sides of the tortilla to partly cover the egg mixture, then roll the tortilla, folding in the outer edges as you roll, to enclose the egg mixture completely. Continue this process with the remaining filling and the tortillas. Place the filled tortillas close together in a 10x16 inch casserole dish. At this point you can cover the dish and chill it for up to 24 hours. Pour the salsa over the filled tortillas, and sprinkle them with the 1/2 cup grated cheese. Cover the dish with foil, and bake the casserole for 15 minutes (25 minutes if it has been chilled). Serve hot.
Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat. Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat. Gently stir in warm potatoes; season with freshly ground black pepper.
Lightly combine the avocados with red wine vinegar in a salad bowl. Stir in the black beans, corn, tomatoes, green onions, and red onion. Whisk together the olive oil and Italian dressing mix in a bowl, pour over the salad, and toss lightly.
Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, toss potatoes with olive oil to coat, and place in a shallow roasting pan or baking dish. Season with salt and pepper. Bake for 1 hour, or until golden brown and tender. Remove from the oven, and transfer potatoes to a large bowl. Stir in yogurt and mayonnaise to coat. Serve immediately.
Preheat the oven broiler. Set the oven rack about 6 inches from the broiler. Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt. Broil the asparagus until tender and starting to brown, 6 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine oats, sugar, baking powder, and salt together in a bowl. Add milk, butter, applesauce, egg, and vanilla extract; mix until a smooth, thin consistency is reached. Pour oatmeal into prepared baking dish. Bake in the preheated oven until edges are golden, 25 to 30 minutes.
Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor. Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.
Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a bowl. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain and transfer to a bowl. Heat olive oil in a skillet over medium heat; cook and stir garlic and basil until fragrant, 3 to 4 minutes. Pour garlic mixture over penne. Mix cauliflower, tomatoes, red bell pepper, mozzarella cheese, green onion, and Parmesan cheese into penne mixture; toss to coat. Cover and refrigerate to blend flavors, about 1 hour.
In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps. Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.
Pour sweet and sour mix and lemon-lime beverage separately into empty ice cube trays and freeze until solid, about 6 hours. Remove frozen cubes from trays. Combine cubes, amaretto, and cherries in blender; blend on high until smooth.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Preheat oven to 300 degrees F (150 degrees C). Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes; season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid. Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.