HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean. Cool on racks, then refrigerate. Flavor improves if served a day after baking.
Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil , then lower heat and simmer for 1 hour. . Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.
Cut each plantain into two halves and each half into three strips. Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla extract over plantains and season with cinnamon. Place a cover on the skillet and cook the plantains until browned completely, 5 to 7 minutes per side. Transfer plantains to a plate lined with paper towel to drain; sprinkle sugar over the plantains.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Cool to room temperature. 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 broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. Cool to room temperature. Puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth. Stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. Pour parsley sauce over quinoa mixture and toss to coat completely. Sprinkle blue cheese over the top and season with sea salt.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicon mat or parchment paper. Mash the butter, white sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the semi-sweet chocolate chips, white chocolate chips, and milk chocolate chips into the mixture. Arrange onto the prepared baking sheet using a small scoop or large spoon. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transfer to a wire rack to finish cooling completely.
Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly. Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Blend banana, mango, coconut yogurt, milk, and ground flax seed in a blender until smooth.
Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies. Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce. Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Cook pasta according to package directions. Drain. Toss with melted butter and poppy seeds.
Beat eggs with salt, pepper and water. Heat butter in a pan over high heat until frothing. Pour in egg mix. Turn down heat slightly. Gently push cooked egg to the middle of pan with a wooden fork, allowing uncooked egg to run underneath. When omelette is set on top - and browned underneath, spread with Maille(R) Old Style mustard, sour cream and sprinkle with chopped ham. Flip omelette over and slide onto a serving plate. Best served with tomato salad, tossed in vinaigrette with basil leaves.
Sprinkle the yeast over the water in a small bowl. Set aside. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes. Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans. In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
Beat the egg and soy sauce together in a bowl. Gently press the tilapia pieces into the flour to coat; shake off the excess flour. Dip each flour-coated piece into the beaten egg mixture and then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack. Heat the vegetable oil in a skillet over medium-high heat. Cook the breaded tilapia in the vegetable oil until golden brown, about 5 minutes per side.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.
Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces. Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired. Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray. Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times. Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times. Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly. Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan. Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended. Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan. Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.
Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.
Pour water into the pitcher of a high-powered blender; add the orange, spinach, beet, carrots, cauliflower, broccoli, blueberries, celery, lime, honey, and chia seeds. Blend on high speed until smooth, about 1 minute.
Chop cranberries in a blender or food processor. Stir cranberries, orange juice, raisins, and sugar together in a saucepan; bring to a simmer and cook until cranberries soften, 8 to 10 minutes. Cool. Fold apples into cranberry mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes. Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top. Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.
In a large bowl mix together the butter until soft. Add the peanut butter and sugar and beat well. Mix in the egg and milk. Sift together the flour, salt, and baking soda. Add to the egg mixture slowly and mix until just blended. Form dough into 2 logs, and wrap in plastic wrap. Freeze for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Chop chocolate into small pieces and place in the top of a double boiler over medium heat. Stir frequently until melted. Add butter or margarine and stir until melted. Remove from heat and let cool to room temperature. Remove one package of the dough from the freezer and unwrap. With a sharp, serrated knife, cut a few slices of the dough 1/4 inch thick and place on cookie sheet about 2 inches apart. Quickly spoon a teaspoonful of the chocolate on each slice. Cut more slices, and top each with another slice of dough. If dough becomes too soft, rewrap it and return to freezer. Reheat chocolate if it becomes too hard. Bake 10 to 12 minutes until lightly colored.
Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes. Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Place Greek yogurt, avocado, and banana in a blender and puree until smooth. Add water for a thinner smoothie.
Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown. Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside. Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.
Preheat oven to 325 degrees F (165 degrees C). Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken. Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.
Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside. Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes. Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust. Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.
Heat butter in a large saucepan over medium heat. Add garlic; cook and stir until the garlic is a light brown, about 2 minutes. Mix in flour; cook and stir until the garlic mixture is a light blonde color, 2 to 3 minutes. Stir in milk a little at a time until combined, 1 to 2 minutes. Add mayonnaise, salt, pepper, and oregano; cook and stir until sauce is smooth and evenly warmed, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners. Melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. Set aside. Sift cake flour with baking powder and salt into a bowl. Whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. Mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. Gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. Continue beating for 2 more minutes. Beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. Divide batter among the prepared cupcake cups, filling them about 2/3 full. Spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. Set remaining cinnamon syrup aside. Bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. Remove cupcakes from pans and let cool upside down on racks. Place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. Immediately remove from heat and pour pecan mixture out onto a wooden cutting board. Let pecan mixture cool completely and chop the pecan candy finely. Beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. Add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes. Frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Heat a large skillet over medium-high heat. Add beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add garlic, thyme, basil, salt, and pepper. Add cream of mushroom soup, beef broth, and mushrooms. Reduce heat and simmer until flavors meld, about 20 minutes. Fold in sour cream just before serving.
Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.
Place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared 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.
Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour. Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard. Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender. Stir in the undrained tomatoes and the chopped clams and heat through.
Preheat oven to 375 degrees F (190 degrees C). Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper. Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.
Trim greens and stems from beets. Thoroughly wash and chop greens and stems. Peel and cut beets into 1/2-inch cubes. Bring beets, chicken broth, leeks, celery root, carrots, and parsnips to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until vegetables are tender, 10 to 12 minutes. Stir beet greens and stems into soup and simmer until greens and stems are tender, about 5 minutes. Mix sugar, lemon juice, and salt into soup. Stir sour cream and flour together in a bowl until smooth and thickened. Whisk 1 cup soup into sour cream mixture until smooth; pour sour cream mixture into soup and stir. Simmer soup until thickened slightly, about 1 minute. Add dill and remove pot from heat. Ladle soup into serving bowls and arrange 4 egg quarters in each bowl.
Mix ground beef, carrots, onions, parsnip, sweet potato, water, brown gravy mix. onion gravy mix, beef bouillon, salt, pepper, oregano, basil, and thyme in a slow cooker. Cook on Low for 8 hours.
In a large bowl combine yogurt and instant vanilla pudding. Mix well. Stir in cherry pie filling. Pour filling into pie crust and chill for 30 to 60 minutes.
Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes. Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.
Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson(R) Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl. Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter. Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson(R) Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish. Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.
Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes. To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish. Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature. Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust. Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.