HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Beat eggs in a bowl using a fork or whisk; stir in feta cheese, garlic powder, and salt. Add spinach and bacon and mix well. Unfold pastry sheets onto a lightly floured surface. Top each sheet with 1/2 of the spinach mixture and spread evenly. Starting with the short side, roll each like a jelly roll around the filling. Place rolls on a plate and freeze until firm, about 15 minutes. Cut each roll into 20 slices using a sharp knife. Arrange slices onto the prepared baking sheet and top each with Parmesan cheese. Bake in the preheated oven until pastries are golden brown, about 15 minutes. Transfer pastries to a wire rack to cool, about 10 minutes.
Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan. When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes. Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.
Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan. Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan. Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
Preheat oven to 415 degrees F (210 degrees C). Line a baking sheet with parchment paper. Combine turkey, onion, cumin, garlic powder, onion powder, salt, and pepper in a nonstick skillet over medium heat. Cook and stir for 3 minutes. Add spinach, black beans, cabbage, soy sauce, red chile paste, and garlic paste. Cook until turkey is no longer pink, 3 to 5 minutes. Drain excess grease. Place egg roll wrappers on a flat work surface and brush edges with water. Place a few bean sprouts diagonally in the center; cover with 3 tablespoons of the turkey mixture. Fold bottom corner over the filling and roll up halfway. Fold in both sides snugly. Moisten edges of last flap. Roll up and seal top corner. Place flap-side down on the baking sheet. Repeat with remaining wrappers and filling. Spray tops of egg rolls lightly with coconut oil spray. Bake in the preheated oven until golden brown, 12 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray. Mix egg whites, Cheddar cheese, spinach, hot sauce, salt, and pepper in a bowl. Ladle mixture into the muffin tin, filling each cup 3/4 the way full. Bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. Serve warm or cooled.
Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners. Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut. Spoon rounded tablespoons batter into prepared muffin cups. Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes. Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.
Place bananas, papaya, pineapple, honeydew, grapes, ice cubes, and yogurt into the bowl of a blender. Pour in orange juice. Cover and puree until smooth, adding additional orange juice if needed to achieve desired consistency.
Cut loaf in half. Wrap in foil and heat at in a preheated 375 degrees F (190 degrees) oven for 10 to 15 minutes. In a large skillet over medium-high cook beef and green onions until beef is cooked through; drain. Stir in milk, garlic powder, sour cream, Worcestershire sauce, salt and pepper to taste. Heat but do not let boil. Butter cut surface of bread. Spread with half of meat mixture on each half. Arrange tomatoes and green bell pepper alternately on top and sprinkle with cheese. Place on baking sheet. Bake at 350 degrees F (175 degrees C) for 5 minutes or until heated through completely.
Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.
Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet. Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips. Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain. Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.
Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain. Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.
Mix barbeque sauce, honey, and ranch dressing together in a large bowl. Dip wings in the sauce until coated. Transfer wings to a 6-quart slow cooker; pour any remaining sauce on top. Cook on High until no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Spray a saucepan with cooking spray. Add garlic and cook over medium heat just until fragrant, about 1 minute. Add water, onion soup mix, and beef base; bring to a boil. Cover the pan and simmer until onions are tender, about 20 minutes. Combine milk and flour in a jar with a lid; shake until combined and whisk into the saucepan. Bring gravy back to a boil and cook until thickened, about 10 minutes. Season with black pepper.
Preheat oven to 325 degrees F (165 degrees C). Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet. Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.
Preheat the oven broiler. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
Fill a pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tapioca pearls, and return to a boil. Cook the tapioca pearls uncovered, stirring occasionally, about 10 minutes. Cover and remove from heat, allowing pearls to rest for 30 minutes. Drain well in a colander set in the sink, then cover and refrigerate. Place mango and ice in a blender and blend until smooth. Divide chilled tapioca pearls in 2 tall glasses, then layer the mango mixture over and top each glass with a 1/4 cup of coconut milk.
Place the ice cream, milk, food coloring, and peppermint extract into a blender. Puree until smooth; pour into glasses to serve.
Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside. Remove ganache from fridge and beat with an electric blender until creamy. Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside. Bake in the preheated oven until golden, 15 to 20 minutes.
Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes. Spoon chicken mixture into tortillas and top with Mexican cheese blend.
Prepare macaroni and cheese mix according to package directions. In a separate pan, prepare brown gravy mix according to package directions. Place bologna slices in a skillet over medium-high heat, and fry until the edges are crispy. Cut bologna into small pieces. Mix brown gravy and bologna into macaroni and cheese, and serve immediately.
In a medium bowl, combine confectioners' sugar and peanut butter. Mix well and press mixture into a 9 inch pie dish. Prepare vanilla pudding according to package instructions and allow to cool. Preheat oven to 375 degrees F (190 degrees C.) When pudding has cooled, pour it into peanut butter pie shell. In a medium glass bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with chopped peanuts. Bake in the preheated oven for 15 minutes, or until golden brown.
Combine milk, cinnamon stick, peppercorns, and cloves in a saucepan over medium-low heat. Heat until almost boiling; add vanilla pudding mix, reduce heat to low, and boil, stirring constantly, about 5 minutes. Remove from heat and strain into a large bowl. Refrigerate for 2 hours. Combine milk mixture, condensed milk, and rum in a blender; blend until well combined.
Season the salmon with salt and pepper. Heat the oil in a fry pan over medium-high heat. Place salmon in the pan flesh-side down and cook for 3 to 4 minutes. Turn over to the other side and cook for approximately 3 minutes. Add in tomato halves around salmon and continue cooking for 2 minutes, or until salmon is cooked to your preference. Remove the salmon from the pan and place on a platter. Add white wine to the pan and cook for 45 seconds with the tomatoes. Add in dill and stir. Serve the sauteed tomatoes over the salmon. Pass the lemon wedges at the table.
Preheat the oven to 325 degrees F (165 degrees C). Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside. Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks. Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops. Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.
Mix brown sugar, paprika, kosher salt, white sugar, chili powder, beef bouillon, garlic powder, onion powder, black pepper, cayenne pepper, and tarragon leaves together in an airtight container. Store in a cool, dark place.
Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced. Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling. Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly.
In a glass bowl, stir together the garlic, mustard, lemon zest, lemon juice, honey, curry powder, chile paste and turmeric. Rub into any cut of lamb, and marinate for at least 3 hours before cooking as desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. Remove from heat. Layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. Spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. Repeat the layers, and cover with the tomato soup. Top with the bacon. Cover and bake 1 hour in the preheated oven. Remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.
Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper. Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside. Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips. Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet. Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.
Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form. Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
In the container of a food processor or blender, combine the jalapeno pepper and red chile pepper. Pulse until finely chopped. Transfer to a serving dish, and mix in the raspberry preserves, raspberry syrup and apple cider vinegar. Taste, and adjust amounts to suit your palate.
Preheat oven to 400 degrees F (200 degrees C). Cook and stir sausage in a small skillet over medium heat until browned, about 5 minutes. Drain excess grease. Let cool, about 5 minutes. Whisk eggs, cinnamon, salt, and pepper together in a bowl. Stir in sausage. Spray mini muffin tin with cooking spray. Press a wonton wrapper into each opening to form a cup. Fill cups with egg and sausage mixture. Sprinkle Manchego cheese on top. Bake in the preheated oven until eggs are set and lightly browned on top, 12 to 15 minutes.
Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.
Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl. Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.
Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.
In a small saucepan over low heat, melt chocolate with water, stirring until smooth. Remove from heat, stir in orange zest, and let cool. Beat egg whites until stiff. Beat egg yolks into cooled chocolate. Beat a small amount of whites into chocolate with almonds. Fold in remaining egg whites. Chill in individual serving dishes 8 hours or overnight before serving.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a frying pan over medium heat. Add onion, bell pepper, and garlic. Cook until onions are translucent, about 5 minutes. Add burger crumbles and tomato; cook until tomato breaks down, about 5 minutes. Season with salt, pepper, rosemary, thyme, and basil. Stir and remove from heat. Let mixture cool slightly. Place burger-tomato mixture in a large bowl. Add stuffing mix and stir to combine. Mix broth, tomato paste, and Worcestershire sauce together in a separate bowl until evenly combined. Pour into the burger-stuffing mixture. Season to taste. Add egg and stir until moist. Pour meatloaf mixture into a loaf pan and smooth the top. Bake in the preheated oven until heated through, 45 to 60 minutes.
Mix graham cracker crumbs, melted butter, and brown sugar in a bowl. Press crumb mixture into an 8-inch pie dish to form a crust. Whisk eggs and sweetened condensed milk together in large saucepan. Stir lemon juice and tequila into the egg mixture. Slowly bring egg mixture just to a boil over medium-low heat, stirring constantly until thickened, about 5 minutes. Remove from heat and cool slightly. Pour egg mixture into prepared pie dish. Whisk sour cream and white sugar together in a bowl until well mixed. Spoon sour cream mixture over lemon pie. Refrigerate for at least 1 hour before serving.
In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, onion, and parmesan cheese. Shape into a loaf and place in a 8x4-inch loaf pan. Top with tomato sauce. Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks. To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.
Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well. Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.
Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Preheat oven to 325 degrees F (165 degrees C). Mix blackberries and 1 cup sugar together in a bowl; let stand until mixture becomes juicy, 5 to 10 minutes. Place butter in a 9x13-inch baking dish and put dish in the preheating oven until butter is melted, 2 to 5 minutes. Remove dish from oven. Combine remaining 1 cup sugar, milk, flour, baking powder, and salt in a large bowl until batter is smooth; pour over melted butter. Do not stir. Spoon blackberry mixture over batter. Bake in the preheated oven until bubbling and cooked through, about 1 hour.
Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas. Divide chickpea filling evenly among taco shells.
Place the ice into a blender pitcher. Add the yogurt, lemon quarters, raspberries, and honey. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.
Pour warm water, honey, butter, whole wheat flour, bread flour, salt, and yeast, respectively, into the pan of a bread machine. Set the bread machine to Basic, 2 pound loaf, light crust, and select Start. Cool completely before slicing.
Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature. Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.