HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours. Form ground beef mixture into 6 patties. Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm. Preheat grill for medium heat and lightly oil the grate. Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place 1 burger into each of the buns; top burger with a pancetta slice.
Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours. Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper. Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting. Place the skewers into the grill pan and set the timer for 3 minutes. Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to rest for about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain. Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat. Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture. Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling. Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil. Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Roll pie crust out on a lightly floured work surface. Use a circular cookie cutter or glass to cut twenty four 2 1/2-inch rounds. Transfer 12 rounds to a baking sheet. Lay 1 cake-pop stick on each round with one end of the stick almost to the center of the round. Press the stick gently into the dough. Spoon about 1 teaspoon apple pie filling into the center of each round. Place the remaining dough rounds on top of each 'pop' and press the edges with a fork to crimp the border. Bake in the preheated oven until crust is golden and filling is hot, 20 to 25 minutes.
Blend cream cheese, Cheddar cheese and liquid smoke in a small mixing bowl, cover and refrigerate for at least 1 hour. Serve at room temperature.
Fry the bacon in a microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Reserve 1 tablespoon of bacon drippings, if desired. Roughly chop the carrots, onion, and celery and transfer to a food processor. Pulse the vegetables until finely chopped. In a microwave-safe bowl, combine the reserved bacon drippings (if using), the chopped vegetables, garlic, water, bouillon cubes, and 1 can of diced tomatoes with their juice. Cook on high for 5 minutes to soften vegetables. Pour the vegetable mixture into a saucepan and add 2 cans of rinsed and drained black beans. Season with the cumin, hot sauce, and salt. Bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes. Use an immersion blender to puree the hot mixture. (If you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.) Stir in the remaining can of diced tomatoes and can of black beans. Taste and adjust the seasonings. Add water if the consistency is too thick for your liking. Bring the soup to a simmer and heat for 5 minutes. Ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon.
In a large bowl, whisk together the mayonnaise and salt. Stir in the lettuce, onion, tomato and tuna until all ingredients are coated. Enjoy!
Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract. Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.
Combine cheese food, pimento peppers, tarragon vinegar, mayonnaise, butter, and sugar in a large saucepan or Dutch oven over low-heat; cook, stirring occasionally, until the cheese and butter are melted completely, about 20 minutes. Pour mixture into sealable containers and refrigerate at least 4 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 12-cup muffin tin. In a large bowl combine the sourdough starter, egg, milk, oil and vanilla. Stir in the salt, flour, sugar and cinnamon until just combined. Fold in the chocolate chips. Fill muffin tins about 2/3 of the way full. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until muffins test done.
Toast bagel in a toaster until golden, 3 to 5 minutes. Spread cream cheese onto the bagel; top with marshmallows, oats, almonds, raisins, and cranberries. Drizzle with honey.
Set the pints of Coconutmilk frozen dessert on the counter to soften. Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter. Press the crust mixture flat in the pan and chill for 15 to 20 minutes. Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again. Repeat this with the Gluten-free Cookie Dough frozen dessert. Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes. Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers. Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce. Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer. In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Heat oven to 425 degrees F. Arrange Tater Tots(R) on a large rimmed baking sheet lined with parchment paper. Bake as package directs until golden brown, about 30 minutes. Meanwhile, combine chili and corn in a medium saucepan and cook over medium-high heat, stirring frequently, until very hot, about 5 minutes. Sprinkle cheese over hot Tater Tots(R) immediately out of the oven; slide parchment from baking sheet onto a flat platter or tray. Spoon the chili mixture evenly over Tater Tots(R) and sprinkle with tomatoes and cilantro. Serve onto individual serving plates with desired toppings.
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth. Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl. Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside. In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water. Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.
Combine chocolate ice cream, milk, banana, ice cubes, sugar, and vanilla extract in a Magic Bullet(R) party mug. Blend until smooth, 1 to 2 minutes.
Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Preheat oven to 325 degrees F (165 degrees C). Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping. Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil. Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.
Melt chocolate chips and margarine in a heavy pan over low heat. Remove from heat and add beaten egg slowly. Let cool 15 minutes. Gently add marshmallows and nuts. Chill in refrigerator 30 minutes. Form into a large log and roll in coconut. Wrap in waxed paper and chill several hours. Cut in slices. Variation: If in a hurry, use a 8 inch square pan . Cover bottom with coconut, add completed mixture then cover top with more coconut. Chill well then cut into small squares.
In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil. Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
Stir the chili-garlic sauce, garlic, lime juice, and white wine together in a small saucepan over medium-high heat; allow the mixture to simmer until reduced to about 1/3 its original volume, about 10 minutes. Set aside to cool. Pour the heavy cream into a saucepan and cook over medium heat until reduced to about 1/3 its original volume, about 10 minutes. Reduce heat the medium low. Whisk the cooled garlic mixture into the cream. Add the butter to the mixture about 2 tablespoons at a time, whisking vigorously to incorporate. Season with salt and pepper to serve.
Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.
Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags. Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.
Preheat oven to 350 degrees F (175 degrees C). Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon. Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown. In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.
In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson(R) Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker. Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.
Melt butter in a saucepan over medium-low heat; cook and stir onion in hot butter until soft and caramelized, 30 to 60 minutes. Heat olive oil in a skillet over medium-high heat; cook and stir mushrooms until browned and tender yet crisp, about 10 minutes. Season with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Roll puff pastry out on a lightly-floured work surface. Cut out 5-inch circles using a round cutter and place on a baking sheet. Bake in the preheated oven until lightly browned and puffed, about 12 minutes. Transfer puffs to a wire rack to cool completely. Beat goat cheese and egg together in a bowl until smooth. Season with thyme. Spread goat cheese mixture over cooled pastry puffs; top each with caramelized onions and mushrooms. Place pastries back onto baking sheet. Bake in the oven until warmed through, about 5 minutes.
For spider cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Cut each licorice strip into 3 pieces. Poke 6 holes around the sides of each cupcake with a skewer. Insert 1 licorice piece into each hole for the spider legs. Place 2 candy-coated milk chocolate pieces as eyes and one for the nose. Add drops of icing to the eyes to make pupils. For worm cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Sprinkle cookie crumbs on top to resemble dirt. Cut gummy worms in half and brush the cut side with some frosting. Stick onto the cupcakes on either side. For graveyard cupcakes: Frost 4 cupcakes with a thin layer of chocolate frosting. Fill a pastry bag fitted with a small plain tip with remaining chocolate frosting. Write "RIP" or draw a cross on each sandwich cookie. Insert decorated cookies into the cupcake so that they look like tombstones. Sprinkle chocolate cookie crumbs around the cookie tombstones to resemble dirt.
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes. Turn off Saute function and add jackfruit in a single layer on top of vegetables. Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce, sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl. Pour this mixture evenly over jackfruit in the pressure cooker. Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours. Toast hamburger buns and serve topped with cooked jackfruit.
Preheat grill to medium-high. Place 1/2 of vegetables in center of one sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables. Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place packets on baking sheet with 1-inch sides. Slide packets off of baking sheet onto preheated grill. Grill 10 to 12 minutes on medium-high in covered grill. Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Brown the ground beef in a large skillet over medium-high heat. Drain fat. Stir in the tomatoes, corn, tomato sauce, chili beans, ketchup, onion, and chili powder. Mix well. Line the prepared pan with the biscuits, covering the bottom and the sides. Brush biscuits with vegetable oil; sprinkle evenly with cornmeal. Spoon the ground beef mixture into the biscuit-lined dish. Sprinkle with the shredded cheese. Bake in the preheated oven until biscuits are golden and the cheese is melted, about 25 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets. Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl. Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth. Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese and bacon-flavored mayonnaise together in a bowl. Fill each jalapeno pepper half with cream cheese mixture. Wrap each filled pepper with a bacon slice, securing with a toothpick if needed. Arrange peppers in a baking dish. Bake in the preheated oven until bacon is crisp and peppers are tender, about 1 hour. Transfer peppers to a serving plate and allow to cool, 3 to 5 minutes.
Seed and grill jalapenos; chop into a small dice. Combine garlic, pit master fat, lemon juice, tahini, salt, chickpeas and chickpea liquid in large container and puree with stick blender. Slowly add the chopped chilies to your preferred level of spiciness.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately.
In a large bowl, whip the eggs and sugar with an electric mixer until light. Gradually pour in milk, and whip until well blended. Heat the egg mixture in a skillet over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. This will take 15 to 20 minutes. Remove from heat immediately. If it becomes solid, it has over cooked.