HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350 degrees F. Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet. Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese. Bake 25 min. or until center is set. Serve topped with salsa.
Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined. Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Put ice in a cocktail shaker. Pour in whiskey, Cherry Heering, and kirschwasser. Then spoon in the mezcal and add a couple dashes of bitters. Shake well and strain into a cocktail glass. Garnish with cherries.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish. Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies. Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down. In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes. Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.
Bring 3 quarts water and potatoes to a boil. Cook until potatoes are tender, about 10 minutes. Drain and cool. Heat a non-stick skillet over medium-high heat and cook the smoked sausage until browned, about 6-9 minutes. Remove and set aside. Arrange greens on a platter and top with smoked sausage, peppers, tomatoes and sliced potatoes once cool. Drizzle with vinaigrette and serve.
Preheat oven to 425 degrees F (220 degrees C). Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper. Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C). While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish. Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.
In a large bowl, mix together the cheese spread, pineapple, marshmallows and whipped topping until evenly combined. Transfer to a gelatin mold coated with non-stick spray, and refrigerate until set.
Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes. Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon. When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours. Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes. Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again. Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water. Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door. Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.
Preheat an outdoor grill for high heat and lightly oil the grate. Close cover. Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well. Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well. Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.
Preheat a panini press according to manufacturer's instructions to medium-low heat. Coat inside surfaces with butter. Spread 1 to 2 tablespoons peanut butter onto half the bread slices; cover peanut butter with 1 to 2 tablespoons chocolate chips. Top each with a second slice of bread, creating 4 sandwiches. Grill each sandwich in the panini press until bread is toasted and chocolate is melted, 2 to 4 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.
Heat oven to 350 degrees F. Line cookie sheets with parchment paper. In large bowl, beat melted vegetable shortening, white sugar, and brown sugar with electric mixer on medium speed until mixed. On low speed, mix in almondmilk. Add baking powder, baking soda, and flour. Beat on low speed until mixed. Beat on medium speed until creamy. Stir in chocolate chips. Spoon rounded tablespoonfuls of dough 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheets 2 minutes. Remove to cooling racks. If baking 2 cookie sheets at a time, rotate pans halfway through baking.
Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard powder and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.
Salt the rim of a large margarita glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. In a cocktail mixer full of ice, combine tequila, sour mix and raspberry liqueur. Shake vigorously and strain into salt rimmed glass.
Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets. Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper. Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl. Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter. Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels. Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes. Stir corn mixture together with toasted bread cubes. Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish. Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes. Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Pour milk into a saucepan over medium heat. Add cinnamon, vanilla extract, and mint. Cook, stirring frequently, until flavors meld, 7 to 8 minutes. Reduce heat and simmer for 2 to 3 minutes. Pour into a bowl; cover and chill for 30 minutes. Pour milk mixture and ice cream into a blender. Blend until smooth and thick.
Combine frozen fruit and pomegranate seeds in a blender. Add water, orange juice, vanilla yogurt, and milk; blend until smooth, about 2 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.
Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well. Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.
Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown. Cool and slice. Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto, and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan. In a medium bowl, cream together the sugar and butter. Stir in the chocolate syrup and eggs until well mixed. Mix in the flour and pecans. Spread evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish. Whisk the milk, oil, 1/3 cup sugar, and baking mix together in a bowl until no large lumps remain. Pour into the prepared baking dish. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the berries until evenly coated. Spread the berries over the baking mix batter. Bake in the preheated oven 45 minutes.
Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer. Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with waxed paper. Beat egg whites in a bowl with an electric mixer until fluffy. Add sugar gradually, continuing to beat on high until firm peaks form. Fold in ground almonds gently until incorporated into the dough. Drop tablespoonfuls of dough 2 inches apart onto baking sheets. Sprinkle slivered almonds onto tops. Bake in the preheated oven until golden, 12 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups. Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling. Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon. Preheat oven to 400 degrees F (200 degrees C). Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce. Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates. Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve. To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.
Melt chocolate and oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place crushed cookies in a shallow bowl. Dip strawberries into the melted chocolate. Press coated strawberry in the crushed cookies until completely covered. Place covered strawberries on a plate and refrigerate until chocolate is set, at least 15 minutes.
Cut the margarine into the flour by stirring with a fork or a pastry blender. Mix together the 2 egg yolks and the sour cream, stir into the flour mixture. Form a ball and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Grease clothespins lightly or cover with foil. Separate the dough into 2 pieces, leave one in the refrigerator until ready to use. On a lightly floured surface, roll out the dough into a large rectangle 1/4 inch thick. Cut into strips 6x3/4 inches. Wrap loosely onto prepared clothespins. Bake for 15 minutes in the preheated oven. Remove from the clothespins while still warm. Cool before filling. In a medium bowl, cream the shortening, with the margarine and sugar. Add egg whites and vanilla, beat until smooth. Add the hot milk 1 teaspoon at a time , beat until creamy. Fill the cooled cookies using a pastry bag or a plastic bag with one corner cut off.
Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl. Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Combine water and chicken bouillon cubes in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.
In a small bowl, whisk together the condensed milk, mayonnaise, sugar, vinegar, and honey until combined into a sauce; set aside. Combine the diced chicken and beaten eggs in a bowl and set aside. Spread the flour in a shallow dish. Dredge the chicken pieces in the flour until evenly coated. Heat the canola oil in a skillet over medium-high heat. Cook the chicken in the heated oil for about 2 minutes, turning occasionally to brown evenly. Stir in the sauce until the chicken is completely coated. Cook and stir until chicken is golden brown on the outside and no longer pink inside, 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly. Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.
Wrap beef in plastic wrap and freeze until firm, about 1 hour. Cut frozen beef at an angle into very thin slices. Combine soy sauce, cooking wine, white sugar, ginger, garlic, and brown sugar in a large bowl. Mix in beef slices. Stir in kiwi pulp, onion, and spring onions. Cover bowl with plastic wrap; let beef marinate in the refrigerator, about 2 hours. Stir sesame oil into marinade. Continue marinating beef in the refrigerator, 8 hours to overnight. Heat vegetable oil in a wok or large skillet over medium-high heat. Pour in beef and marinade; cook and stir until beef is cooked through and browned, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.
Combine water and bulgur in large saucepan. Heat to boiling, reduce heat and simmer covered 35 to 40 minutes or until bulgur is tender but not mushy. Transfer to large bowl; cool to room temperature. Stir pineapple tidbits, pecans, basil, parsley and oil into bulgur. Serve at room temperature.