HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until almost done, soft but not limp; drain. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Using a sharp knife, dice the eggs. In a large mixing bowl, gently mix tomato, olives, red peppers, yellow peppers, green peppers, onions, eggs, oregano, garlic salt, and pasta sauce. It's more fun to do the mixing with your hands! Pour the drained pasta into the bowl and mix. Pour the mixture into a large, deep, greased casserole dish. Cover with as much cheese as you can, making sure the edges are covered completely. Put lid on dish and bake on a low rack for 30 to 35 minutes or until the cheese is completely melted and turning a golden brown. Let it cool for about 10 minutes, cut into squares and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 6-cup muffin tin with coconut oil. Place bananas, eggs, honey, pumpkin, oats, coconut flour, protein powder, baking powder, baking soda, cinnamon, and almond milk in a blender in that order. Blend, pausing to scrape down the sides of the blender, until batter is thick and well combined. Spoon batter evenly into the muffin tin. Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Top with pumpkin seeds. Let cool briefly; remove from tin and finish cooling on a rack.
Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust. Remove when cycle ends. Cool completely before slicing.
Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve. Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined. Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.
Preheat oven to 375 degrees F. Line two rimmed baking pans with foil, set baking racks in pans, and lightly spray racks with nonstick spray. On lightly floured surface, roll out one puff pastry sheet to roughly 8 by 12 inches. Brush top lightly with beaten egg and thinly spread 1/2 cup of preserves over dough. Sprinkle evenly with 1 cup of shredded cheese and 1 tablespoon rosemary, lightly pressing cheese mixture into dough. Fold short end of dough over to enclose cheese mixture and lightly roll to seal. Cut short-wise into roughly 15 1/2-inch strips. Repeat with remaining puff pastry and ingredients. Lay out one slice of bacon on the diagonal. Grab one strip of prepared dough by the ends and place one end of dough strip horizontally at top end of bacon and roll bacon with dough downward, stretching dough strip as you roll. Place completed spiral-wrapped bacon twist on prepared rack and repeat. Bake twists for 35-45 minutes or until pastry is browned and bacon crisp, rotating pans as needed for even cooking. Let cool five minutes and gently use spatula to remove twists from racks. Serve warm or at room temperature.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker. Cover on low for 8 to 9 hours or on high for 3 to 4 hours. Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Preheat oven to 350 degrees F (175 degrees C). Place beets in a roasting pan; drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper. Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces; cool to room temperature. Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl. Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl; pour over salad. Toss to coat.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream margarine and sugar. Beat in the egg. Mix in the cinnamon, salt and flour; stir until smooth. Fold in the apples, then pour mixture into a 9 inch pie dish. Bake in the preheated oven for one hour. The pie will make its own crust.
Pour mango juice, Prosecco, and orange liqueur into a blender in the order listed; add ice. Blend until smooth. Pour into a serving glass. Garnish with mint.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish. Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F(180 degrees C). Lightly grease cookie sheets or line with parchment paper. Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool. Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake-batter-like dough. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half. Immediately place halved marshmallow, cut side down, onto each baked cookie. Return to oven 1 minute or just until marshmallow is warm enough to stick to cookie. Remove to wire racks to cool.
To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill. To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time. Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour. From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white. Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying. Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely. When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.
Preheat grill for high heat. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.
In a cocktail shaker full of ice, combine pineapple juice, melon liqueur, and coconut rum. Shake vigorously and strain into a rocks glass. Pour in the raspberry liqueur and let it sink to the bottom, then float the Jagermeister on top. If done correctly, you should have a brown layer on the top and bottom and green in the middle.
Preheat oven to 350 degrees F (175 degrees C). Spread diced apples into the bottom of a 9-inch square baking dish. Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover. Bake in preheated oven until the apples are tender, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined. Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins. Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle. Coat the inside of a 4-quart slow cooker with cooking spray. Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well. Cook on High for 2 to 2 1/2 hours. Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.
Mash cranberry sauce in a bowl with a fork until smooth. Add mayonnaise and celery seed; mix thoroughly. Spread sauce over bread slices. Spread sweet potato casserole onto 1 slice of bread. Mash gravy and stuffing together in a bowl. Mix in turkey. Spoon the mixture over the sweet potatoes; top with green bean casserole and onions. Place second slice of bread on top.
Combine coffee, ice, milk, semisweet chocolate chips, white chocolate chips, chocolate syrup, caramel syrup, hazelnut liqueur, coffee-flavored liqueur, confectioners' sugar, and maple syrup in a large blender. Blend briefly until combined. Add ice cream; blend until smooth. Place espresso beans in a serving glass; pour coffee drink on top. Serve with a wide straw to suck up the espresso beans.
Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each. Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat. Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.
Preheat oven to 325 degrees F (165 degrees C). Mix oats, coconut, wheat germ, peanuts, sunflower seeds, sesame seeds, cinnamon, and ginger together in a bowl. Whisk honey, oil, and water together in a separate bowl. Drizzle honey mixture over oat mixture; toss to coat. Spread mixture in a thin layer on baking sheets. Bake in the preheated oven for 10 minutes. Stir and bake another 5 minutes. Stir again and bake until granola is slightly browned, 3 to 5 more minutes. Cool granola and stir in raisins. Store in airtight containers.
In a medium skillet, brown hamburger over medium heat. Drain off fat. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners. Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter. Pour batter into prepared muffin cups, 2/3-full. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes. Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.
Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans. In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.
Place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. Stir until smooth. Place lemon drop candies in a resealable plastic bag. Place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. Crack candies with rolling pin or mallet until broken into small pieces. Stir cracked candies into melted white chocolate. Smooth mixture onto a piece of aluminum foil to about 1/4-inch thickness. Chill in refrigerator until set, at least 30 minutes. Break bark into small pieces and store in an air-tight container in the refrigerator.
Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Coat frozen bananas with melted chocolate.
Whisk together flour, baking powder, baking soda, salt, and spices. In a large bowl, combine oil, molasses, and sugar with an electric mixer. Mix in eggs. Blend in dry ingredients. Stir in sauerkraut, apples, and nuts by hand. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for 35 minutes. Remove from oven, and cool on a wire rack.
Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes. Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.
Blend vodka, pumpkin liqueur, ice, heavy whipping cream, and simple syrup together in a blender until creamy and fluffy. Pour into martini glasses and garnish with a pinch of cinnamon.
Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat. Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside. In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.
Pour vodka, cranberry juice, mint syrup, lemon juice, and limoncello into a shaker. Fill the shaker with ice, cover, and shake until chilled. Pour chilled cocktail into two glasses and top each with a splash of ginger ale.
Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes. Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth. Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot). Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside. Heat the olive oil in a large skillet over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beets last. Refrigerate for at least 1 hour to blend flavors before serving.
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well. Shape mixture into 36 walnut-size balls and place on a greased, shallow baking dish. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before serving. Serve with barbeque or chutney sauce.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Wrap each cherry with a bacon half, secure with toothpick and arrange on baking sheet. Drizzle reserved cherry juice over wrapped cherries. Broil in preheated oven until bacon is crisped to your liking, 3 to 10 minutes.
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours. Thread marinated chicken pieces onto skewers. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side. Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.