HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a large bowl, toss bananas in the lemon juice. Mix in the cantaloupe and grapes. Just prior to serving, toss with the poppy seed dressing. Garnish with bacon and green onions, and serve.
Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. Mash well with a potato masher, and season to taste with salt to serve.
Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup. Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface. Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken.
In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated. Refrigerate to marinate for 24 hours, turning bag or basting occasionally. Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Spread rice in the bottom of the baking pan. Layer chicken on top. Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil. Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until Parmesan cheese is melted and browned, about 5 minutes.
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat eggs with milk. Stir in flour. Set aside. Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.
To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days. Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage. Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling. To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition. Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight. Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.
Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together buttermilk, sugar, stevia, oil, eggs, and vanilla. Fold in dry ingredients in 3 parts, alternating with coffee in 2 parts. Divide batter equally between the cake pans and bake, rotating the pans halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, 17 to 20 minutes. Let cakes cool in the pans for 10 minutes, then remove from the pans and let cool completely on a rack, at least 45 minutes. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine peanut butter and butter. Beat on medium speed, scraping down the sides of the bowl frequently, until very smooth. Add stevia, powdered sugar, and cornstarch and beat until smooth and combined. Gradually beat in cream and vanilla until frosting is light-colored, smooth, and fluffy. Place 1 cake layer on a cake stand or serving plate. Top with 1/3 of the frosting and spread evenly to the very edge of the cake. Top with the second cake layer and 1/3 of the frosting. Top with the final cake layer and remaining frosting, spreading it smoothly to the edge of the cake, leaving the sides bare. Sprinkle peanuts in a 1-inch wide ring around the top outer edge of the cake, and sprinkle a few in the center.
Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour). Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture. Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Preheat oven to 250 degrees F (120 degrees C). Combine chocolate chips, oats, almonds, pecans, pumpkin seeds, and coconut in a large bowl. Whisk honey, canola oil, cinnamon, and vanilla extract together in a measuring cup; pour over oat mixture and stir until well coated. Divide oat mixture between 2 large baking sheets. Bake in the preheated oven for 15 minutes. Stir granola and switch position of the sheets. Continue baking until granola is lightly browned, 15 to 30 minutes more. Cool completely, about 15 minutes. Store in a resealable container.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Combine butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until smooth. Add flour, oats, malted milk powder, dates, apples, sultana raisins, coconut, baking soda, cinnamon, and ginger; mix until dough comes together. Scoop up 2 tablespoons of dough and roll into a ball between your palms. Place onto the prepared baking sheet; press down to flatten slightly. Repeat with remaining dough. Bake in the preheated oven until golden brown, 18 to 20 minutes. Transfer to wire racks to cool completely, about 10 minutes.
Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Heat broiler. Place bread slices in single layer on baking sheet; spread with jam. Top with remaining ingredients. Broil, 4 inches from heat, 3 min. or until cheese is melted.
In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized. Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.) Roll out on lightly floured pastry cloth with cloth covered roller. Brush the crust with milk and sprinkle with sugar before baking.
Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
Heat oven to 350 degrees F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites and milk; mix well. Add Simply Potatoes hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned. Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with baking parchment. Wash kale. Remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available. Make sure no moisture remains. Tear kale leaves into 2- to 3-inch pieces. Blend olive oil, Sriracha hot sauce, lime juice, and salt together with a whisk in a large bowl; add kale and toss to coat. Divide kale onto prepared baking sheets and arrange so there is no overlapping of pieces. Bake in preheated oven for 15 minutes, flip any pieces getting too browned on the bottom, and continue baking until the kale is crisp, about 15 minute more. Let kale chips cool 3 to 4 minutes before serving.
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave. Serve the spring rolls with the warm dipping sauce.
Pulse tofu, olive oil, garlic powder, oregano, and basil together in a food processor until crumbly and evenly mixed.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet. Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese. Bake in the preheated oven until cheese is melted, about 8 minutes.
Combine tomatoes, chicken broth, onion, bell pepper, water, garlic, and Cajun seasoning in a slow cooker. Cover and cook on Low for 4 hours. Add shrimp and rice and cook until rice is tender, about 1 hour more.
Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan. Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Cook and drain ravioli as directed on package. In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot. Sprinkle with bacon, cheese and basil.
Beat brown sugar, shortening, and eggs together with an electric mixer in a large bowl until smooth. Add applesauce and coffee; beat until smooth. Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; add to the wet ingredients and stir until the mixture comes together into a cookie dough. Refrigerate dough at least 2 hours to overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Scoop dough by rounded teaspoon onto prepared baking sheets. Bake in preheated oven until the cookie tops bounce back when lightly pressed with a fingertip, 9 to 12 minutes. Cool cookies on sheets for 10 minute before moving to wire cooling racks to cool completely.
Preheat grill for high heat. Place 1 ounce of chocolate on the flat side of 4 of the oatmeal cookies. Skewer the marshmallows, and roast them, turning constantly, until they are a golden brown all over. Slide a warm marshmallow onto the chocolate and top it with another cookie (flat side down). Repeat for all cookies. Let sit for a couple of minutes to melt chocolate, and serve.
Preheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.
Adjust oven rack to its topmost position and set oven to broil. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins. Preheat oven to bake at 350 degrees F (175 degrees C). Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat. To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish. Arrange pear slices in the pie crust. Stir sour cream, 1/2 cup sugar, 2 tablespoons flour, egg, vanilla extract, and salt together in a bowl; pour over pears. Mix 1/2 cup flour, butter, 1/4 cup sugar, and cinnamon together in a bowl until topping resembles coarse crumbs. Bake pie in the preheated oven for 35 minutes. Sprinkle topping onto pie and continue baking until topping is golden brown, about 10 more minutes.
In a jar with a lid, combine the mayonnaise, mustard, sugar, honey, vinegar, cream, celery seeds and horseradish. Cover and shake well. Refrigerate for at least one hour. Place shredded cabbage in a serving bowl and toss with dressing. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet. Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Combine apple cider, butterscotch schnapps, and apple pie spice in a 2-quart pot over low heat, stirring occasionally, until heated through, about 15 minutes.
Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat. In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes. Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.
Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.
Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes. Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.
In a medium bowl, blend the Cheddar cheese, cream cheese and Roquefort cheese with a fork until smooth. On a large sheet of wax paper, sprinkle paprika. Form cheese mixture into desired shape, and roll in the paprika until covered. Sprinkle mixed nuts on wax paper. Roll cheese mixture in mixed nuts until coated. Place in a medium bowl between sheets of wax paper, and chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour. Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles. Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets. Bake in the preheated oven until cookies are golden brown, about 25 minutes.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add the asparagus, cover, and steam until bright green but still crunchy, about 5 minutes. Remove asparagus and set aside. In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until smooth and well combined. Grease a 9x13-inch baking dish. Layer the bread slices into the bottom of the dish, cutting and fitting extra slices as needed to fill spaces. Sprinkle 1 cup of Cheddar cheese over the bread, followed by the diced onion. Arrange asparagus spears and red bell pepper in a layer over the onion. Sprinkle crumbled bacon over the red bell pepper; top with another layer of bread slices, cutting and filling in spaces as before. Pour the egg-milk mixture evenly over the casserole, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake the casserole for 50 minutes; sprinkle 1 cup shredded Cheddar cheese over the top of the casserole, return to the oven, and bake until the cheese is melted and bubbling and a knife inserted into the center of the casserole comes out clean, 10 to 15 more minutes.
Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.