HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water. Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Preheat oven to 325 degrees F (165 degrees C). Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Preheat an oven to 500 degrees F (260 degrees C). Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes. Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside. Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside. Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.
Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
In a large bowl, mix the all-purpose flour, potato flakes, salt, and yeast. In a separate bowl, mix the water, milk, margarine, honey, and eggs. Beat the liquid mixture into the dry ingredients. Gradually mix in whole wheat flour until evenly moist. Knead 5 minutes. Place in a greased bowl, cover with a clean kitchen towel, and allow to rise until doubled in size, about 1 hour. Grease two 5x9 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake loaves 35 minutes, until lightly browned and hollow sounding when tapped.
In a mixing bowl, combine cabbage, carrots, bell pepper, green onion, salad dressing, and salt and pepper. Toss, refrigerate and serve.
In a small bowl, dissolve yeast in water. Let stand for 5 minutes. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. Preheat oven to 350 degrees F (175 degrees C). Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Grease a baking tray. Heat the chocolate chips, cinnamon, brown sugar, butter, and peppermint extract together in a large saucepan over low heat; cook and stir until the mixture forms a smooth liquid. Fold the quinoa and marshmallows into the chocolate mixture until evenly distributed; immediately spread into the prepared tray. Allow to cool completely before cutting into triangles to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. Mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup Cheddar cheese, mushrooms, garlic, and chili powder together in a bowl. Cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture onto tortilla layer. Top with remaining tortilla strips. Cover dish with aluminum foil. Bake in the preheated oven for 1 hour. Sprinkle with 1 cup Cheddar cheese. Return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.
Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth. Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth. Refrigerate mixture until completely chilled, at least 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Poke holes into each sweet potato using a fork and place in a microwave-safe dish. Add enough water to fill dish about 1/2-inch deep. Cook sweet potatoes in the microwave until tender, about 12 minutes. Transfer sweet potatoes to a work surface until cool enough to handle. Heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. Remove and discard rosemary sprigs. Stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. Stir mustard into caramelized onions and remove skillet from heat. Slice sweet potatoes into 1/4- to 1/2-inch rounds. Press each pie crust into a 9-inch pie dish. Line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. Sprinkle 1/2 of the goat cheese and 1/2 of the Monterey Jack cheese over sweet potato layer. Spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and Monterey Jack cheese. Beat eggs, milk, and Italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses. Bake in the preheated oven until quiches are set in the middle, about 40 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels. Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls. Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage. Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl. Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate. Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with silicone baking mats. Stir water, butter, 1 teaspoon white sugar, and salt together in a pot; bring to a simmer. Add flour and stir with a wooden spoon until mixture pulls away from the sides of the pot and forms a thick, paste-like dough. Remove from heat and let cool for 10 to 15 minutes. Stir eggs into dough one at a time, mixing until egg is completely incorporated after each addition. Transfer 2/3 the dough to a large resealable plastic bag. Cut corner of the bag away, about 1/2-inch wide, to form an opening through which to pipe the dough. Pipe 8 tapered ovals of dough onto the prepared baking sheet to form the 'swan bodies', pulling up at the tapered end to form the 'tail/wingtips'. Bake in preheated oven until golden brown, 20 to 25 minutes. While the 'swan bodies' are baking, fill a smaller bag with with the remaining 1/3 the dough; cut a small tip from the corner. Pipe out S-shapes to form the swan 'necks'. At the top of each S, pipe out more dough to form the swan 'heads'. When the 'bodies' are halfway cooked, bake the 'necks' in the oven together with the swan 'bodies' oven until golden brown, 10 to 12 minutes. Turn off the oven, open the oven door slightly, and let pastries cool completely. Cut the top 1/3 off of each swan body horizontally, from fatter end to tapered end. Cut each top in half to form the 'wings'. Place chocolate in a heat-proof bowl. Bring 4 ounces heavy cream to a boil in a small saucepan. Pour hot cream over chocolate and whisk until chocolate is completely melted and ganache is shiny and smooth. Spoon or pipe chocolate ganache into the base of each swan 'body'. Beat 1 cup cold cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1 tablespoon sugar and vanilla extract, continuing to beat until stiff peaks form. Transfer whipped cream into a piping bag with a star tip. Pipe cream to fill each swan 'body', piping up and out the top to resemble swan 'feathers'. Place 'wings' on each side of the 'body' sticking up out of the cream, and place 'neck' in the base of each swan. Refrigerate until chilled. Dust with confectioners' sugar.
In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme. Use as a substitute for Ranch Dressing Mix.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x15-inch baking dish. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until beginning to brown, but still limp. Remove 1/4 of the bacon to drain on a paper towel-lined plate. Cut each strip in half, and set aside. Continue cooking the remaining bacon until evenly browned, about 10 minutes total. Drain the bacon slices on a paper towel-lined plate. Crumble once cool. Beat the eggs with 1/4 of the crumbled bacon in a large mixing bowl. Stir in the onions, salt, and black pepper. Mix in the ground beef and bread crumbs until evenly mixed. Cover a work surface with two 20-inch sheets of waxed paper. Pat the beef mixture into a 14x18-inch rectangle. Sprinkle evenly with Cheddar cheese and the remaining crumbled bacon. Roll the beef into a cylinder from one of the short ends to form a 14-inch-long loaf. Pinch the ends to seal in the cheese. Place into the prepared baking dish. Bake in the preheated oven for 30 minutes, then brush with the barbeque sauce, and return to the oven for 20 minutes longer. Remove the manloaf from the oven, and drape with the precooked bacon strips. Sprinkle with the shredded Swiss cheese, and bake to an internal temperature of 160 degrees F (70 degrees C), about 15 minutes more. Let stand for 10 to 15 minutes before slicing.
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish. Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture. Bake in preheated oven until pecan topping is hard, about 1 hour.
Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan. In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan. Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate. Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!
Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
Rinse tilapia fillets and dry with paper towels. Dissolve tamarind paste in hot water in a bowl; stir ginger, garlic, salt, black pepper, coriander, turmeric, and cumin into tamarind mixture to make a paste. Rub paste over fish and let stand 15 minutes to absorb flavors (or longer in refrigerator if desired). Heat vegetable oil in a large nonstick skillet over medium heat. Cook fish with tamarind paste in the hot oil until the flesh is opaque and flaky, about 4 minutes on the first side and 2 minutes on the second side. Drizzle with lemon juice.
Beat together egg yolks, evaporated milk, syrup, melted butter or margarine, vanilla, 1/2 cup sugar, and flour. Brown 2 cups sugar in an iron skillet until light brown. Remove from heat. Add water; and return to heat until sugar dissolves. Pour in egg yolk mixture. Cook until thickened, then simmer 5 minutes. Pour filling into 2 baked pie shells. Beat egg whites until foamy. Add cream of tartar and 1/2 cup sugar; continue to beat until stiff peaks form. Spread meringue over pies, sealing the edges. Bake at 325 degrees F (165 degrees C) for about 15 minutes.
Fill a Collins glass with ice. Pour in vodka, blue curacao and sour mix. Fill to the top with lemon-lime soda. Garnish with lemon wedge, and serve with straw.
Stir milk powder, sugar, cocoa, cinnamon, and salt together in a saucepan. Pour boiling water over the milk powder mixture; stir until mixture is dissolved into the liquid.
Spray a 9x13-inch casserole dish with cooking spray. Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes. Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole. Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.
Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the vegetable oil, honey and salt; let cool until lukewarm. Preheat a 3 1/2 or 5 quart slow cooker and lightly grease the appropriate baking dish. Pour the lukewarm milk mixture into a large bowl. Dissolve the yeast in the milk. Mix in the all-purpose flour and whole wheat flour in 1 cup at a time. Beat well until the dough has pulled together. Place dough into prepared baking dish. Let stand for 5 minutes. Place dish in slow cooker, cover and cook on high for 2 to 3 hours, or until loaf sounds hollow when tapped on the bottom. Place on wire rack to cool before serving.
Preheat oven to 425 degrees F (220 degrees C). Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.
Preheat oven to 500 degrees F (260 degrees C). Grease a sheet pan with 1 tablespoon oil. Cook and crumble bacon. Combine mozzarella and Parmesan in a bowl; set aside. Combine Shamrock Farms Cottage Cheese, oregano, black pepper, and cayenne pepper, and 1 tablespoon oil in a bowl; set aside. Press and roll dough into a 15x11-inch rectangle on a floured counter. Transfer to the sheet pan and press dough to the edges. Brush edges with remaining 1 tablespoon oil. Parbake dough for 5 minutes; remove from oven. Spread cottage mixture evenly over the crust, leaving a 1-inch border around the edges. Sprinkle bacon over cottage cheese mixture. Sprinkle mozzarella mixture over the top. Make 2 rows of 3 small wells in the cheese, each about 3 inches across. Crack 1 egg into each well. Season with salt and pepper. Return to the oven and bake 9 to 10 minutes for slightly runny yolks, longer if you want them firmer. Cool slightly and sprinkle with scallions and chives.
Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing. Cover bowl with plastic wrap and refrigerate at least 2 hours.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes. Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.
Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated. Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Mix chocolate cake mix, water, vegetable oil, egg, and instant coffee together in a large bowl until well blended. Pour into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Whisk milk, evaporated milk, chocolate pudding mix, and Irish cream liqueur together in a bowl until smooth. Place in the refrigerator. Cool cake in the pan for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Cut cooled cake into 1/2-inch cubes. Spread half of the cake cubes in the bottom of a trifle bowl; brush with Irish whiskey. Layer half of the pudding and whipped topping on top. Repeat layers with remaining cake cubes, Irish whiskey, pudding, and whipped topping. Dust trifle with cocoa powder.
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet. Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly. Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork. Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous. Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper. Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top. Bake in the preheated oven until heated through, about 15 minutes.