HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread half the peanut butter cups over the whipped topping layer. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce. Freeze the dessert until solidly frozen, 1 to 2 hours.
Preheat the oven to 275 degrees F (135 degrees C). Place black fungus in a large bowl and fill with water. Combine mirin, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 green onion bulbs, chopped onion, and garlic in an oven-safe pot over high heat. Bring to a boil. Place pork belly skin-side down on a flat work surface. Roll up lengthwise and wrap with butcher's twine. Place pork belly in the pot with the mirin mixture and partially cover with a lid. Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 4 hours. Bring a separate pot of water to a boil over high heat. Gently place eggs in the pot and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to a bowl filled with ice water. Let sit, about 1 minute. Remove from water and peel eggs. Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in the mixture and use it to cover the container. Refrigerate 4 hours to overnight. Drain the fungus and add to the liquid in the pot with the pork belly. Cover with a lid and refrigerate, 4 hours to overnight. Skim fungus from the top of the pork belly mixture and place in a pot with 8 cups water; fungus should be covered in pork belly fat. Add 1/4 cup soy sauce and miso paste. Bring to a boil. Remove skin from the pork belly using a knife. Chop the meat into pieces of desired thickness. Cut eggs in half lengthwise. Bring a separate pot of water to a boil. Cook ramen in boiling water, stirring occasionally, until noodles are tender, yet firm to the bite, about 3 minutes. Drain. Place 4 slices of nori diagonally in the corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices in separate corners. Cover with black fungus, top with green onions, and pour in broth. Top each bowl with a few slices of naruto. Let sit, about 3 minutes, before serving.
Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork. Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves; stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.
Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes. Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes. While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes. Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish. Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain. Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes. Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
Combine chicken, nuts, onion, sugar, sesame seeds, noodles and their flavor packet and cabbage in large bowl. In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Let stand overnight in refrigerator and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish. Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika. Bake in preheated oven for 30 minutes, until brown and bubbly.
Cook beef, pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms, carrot, salt, pepper, and sugar, and simmer 15 minutes. Remove the carrot and throw away--it is just there for sweetness. Alternate layers of macaroni, cheese, and meat in greased 2-quart casserole. Sprinkle top with cheese. Bake in a 350 degree F (175 degrees C) oven for 45 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Mix macaroni, mushroom soup, ham, milk, and Cheddar cheese in a bowl; fold in diced hard-boiled eggs. Spoon mixture into a 9x13-inch casserole dish. Cover dish with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish. Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole. Bake until casserole is cooked through and bubbling, about 10 more minutes.
Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth. Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.
Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish. In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan. Bake 15 minutes. Brown in broiler. Serve.
In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes. Season liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for approximately 5 minutes. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet. Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.
Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.
Brown meat in a large skillet. Drain off fat, and rinse meat using a colander. Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat ,and simmer for about 3 minutes. Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.
Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer. Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.
Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Puree peaches with the sugar and half-and-half in batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups. Follow the manufacturer's instructions to freeze the ice cream.
Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes. Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain. Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.
Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs. Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes. Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.
Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside. Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer. Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat. Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.
Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour. Preheat oven to 350 degrees F (180 degrees C). Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix avocados, onions, and garlic salt. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.
Place ricotta cheese in strainer. Drain for about 1 hour, or until most of liquid has been discarded. Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well. In a separate bowl, beat egg whites until firm. Fold into batter until smooth. Divide filling into pie crusts. Bake pies for 15 minutes at 425 degrees F (220 degrees C). Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean. Cool on wire racks. Refrigerate.
In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips. Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost. For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing. Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !
In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking. Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes, and serve.
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, sift together flour, soda, sugar, and salt. Add the water, mayonnaise, and melted chocolate. Mix together well. Bake for 35 minutes, or until done. Frost with your favorite icing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside. In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes. Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes. In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.
Preheat an oven to 350 degrees F (175 degrees C). Whisk the white wine, soy sauce, vegetable oil, water, garlic, ginger, oregano, and brown sugar together in a bowl. Arrange the chicken breasts in a covered baking dish; pour the sauce over the chicken. Bake covered in the preheated oven for 1 hour, turn and cook until no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally. Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.
Preheat oven to 375 degrees F (190 degrees C). In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Melt butter in a large skillet over medium heat. Add the snails, mushrooms, garlic, green onions, hot sauce, and red wine. Cook and stir for about 20 minutes, until the liquid has reduced, and mushrooms and snails are tender. Taste and season with salt and pepper. Serve with whole wheat crackers.
Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson(R) Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat. Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours. Serve chilled soup with your choice of garnishes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour. Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed. Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.
Combine ground beef, green onions, garlic powder and cayenne pepper; form into 4 patties. Sprinkle both sides with steak seasoning. Cover and chill. (These can be made several hours ahead.) Brush buns with melted butter, set aside. Mix barbecue sauce with honey in a small bowl; set aside. Preheat grill (medium-high heat). Grill burgers to an internal temperature of 160°F, about 4 to 6 minutes per side. Two minutes before burgers are finished, grill buns, butter side down, until golden brown. Place Borden(R) American Cheese Singles on burgers to melt. Serve each burger on a buttered bun topped with 2 slices crisp bacon and onion rings, honey barbeque sauce, lettuce and tomato.
Preheat oven to 325 degrees F (165 degrees C). Place onion, celery, and carrot in a large, shallow roasting pan. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels. Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine. Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.
Whisk Worcestershire sauce, canola oil, soy sauce, cider vinegar, garlic powder, and hot pepper sauce together in a bowl.