HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray. Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper. Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl. Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again. Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes. Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners. Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
Add the ingredients to 1 gallon punch bowl. Garnish the punch bowl with slices of green apples, lemons and limes.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended. Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten. Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.
In a bowl, combine sausage, shrimp or chicken with Creole seasoning; toss to coat. In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes. In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley. Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice, stir until heated through. Serve.
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan. Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan. Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill. Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Combine all ingredients. Toss gently to coat with dressing. Toss again before serving.
Drain the strawberries, reserving 1/4 cup of the juice. In a large mixing bowl stir together the oil, eggs, baking soda, baking powder, cinnamon, sugar and flour. Fold in the pecans, strawberries and 1/4 cup of their juice. Pour the mixture into your bread machine pan and place it in the machine. Select the Quick Bread cycle and press Start. Remove pan from bread maker and let cool completely before removing bread from pan.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan. In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.
Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes. Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips. Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet. Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.
COOK spaghetti as directed on package. MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
Pour water into a multi-functional pressure cooker (such as Instant Pot(R)). Set trivet inside and place wings on top. Secure the lid, seal, and select Manual setting. Cook on high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Mix wing sauce and ranch dressing mix in a large bowl. Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully. Transfer wings to the bowl of sauce using tongs. Toss to coat. Place a wire baking rack over the foil-lined baking sheet and arrange wings on top. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Broil wings for 5 minutes. Flip wings and cook until crispy, about 5 minutes more. Toss with any remaining sauce if desired.
Preheat oven to 350 degrees F (175 degrees C). Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined. Shape sausage mixture into 1-inch balls and arrange onto baking sheets. Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish. Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami. Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches. Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil. Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool. To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth. Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, cream butter with brown sugar and white sugar. Stir in the eggs and vanilla. Sift together the flour and baking soda, stir into the creamed mixture. Spread the mixture evenly into the prepared pan. Sprinkle the chocolate chips over the top. Bake for 3 minutes. Remove from the oven and stir the chips into the batter to create a marbleized effect. Place pan back into the oven and bake for an additional 15 to 20 minutes, until lightly browned.
Beat the cream cheese, horseradish, and mustard together in a bowl until well blended. Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours. To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, tomato, bell pepper, olives and onion. Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Mix radishes, cilantro, onion, ginger, oil, jalapeno pepper, and lime juice together in a bowl.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan. Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers. Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.
Preheat oven to 375 degrees F (190 degrees C). Stick pineapple rings and maraschino cherries all around the outside of the ham with toothpicks; place into a roasting pan. Pour 1 cup ginger ale over the ham. Cover ham with aluminum foil. Bake in preheated oven for 1 hour. Pour remaining ginger ale over the ham, cover again with foil, and bake another 45 minutes. Remove foil and bake until instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 30 minutes more.
Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Preheat oven to 425 degrees F (220 degrees C). Spread shredded cheese in the bottom of pie crust. In a large bowl, combine eggs, cream and milk. Season with hot sauce, salt, pepper and paprika. Pour filling over shredded cheese in the pie crust. Bake in the preheated oven for 40 to 50 minutes, or until golden brown. Cool 10 minutes before serving.
In a large pot with boiling salted water cook the elbow macaroni until al dente. Drain and set aside. In a 2-quart microwave-safe covered casserole dish, cook the onions and butter or margarine on high for 3 to 4 minutes. Add the cooked and drained pasta, milk, and cubed cheese and stir. Cook for 11 to 12 minutes on high, stirring well after 4, 8, and 11 minutes. The mixture will still be runny at this stage. Add salt and pepper to taste. Let stand for 5-8 minutes before serving. The sauce will thicken as it cools slightly.
Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil. Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes. Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.
Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed. Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy. Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust. Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.
Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil. Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.
Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight. To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna. Preheat oven to 225 degrees F (110 degrees C). Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, lemon juice, lemon zest, and vanilla extract. Stir in flour, poppy seeds, and salt until dough comes together and no floury streaks remain. Pinch off 1 1/2 teaspoon-sized pieces of dough and roll into balls. Place balls on the lined baking sheets. Press down on each ball with your thumb to create a small indent. Bake in the preheated oven until firm, about 7 minutes. Remove from the oven and use the back of a spoon to reinforce each indent. Continue baking until cookies are barely golden around the edges, about 5 minutes more. Transfer cookies to a wire rack to cool completely. Mix cream cheese, sour cream, and 2 1/2 tablespoons sugar together in a bowl until well blended. Fill each cooled cookie with 1/2 teaspoon of the cream cheese mixture. Make 4 deep cuts along the bottom third of each strawberry using a sharp paring knife. Fan out the cuts carefully so they open up. Repeat this process, cutting in between the cuts from the row below, until you reach the top. Place a strawberry rose over each cookie; tuck 1 or 2 mint leaves around each strawberry.
In a medium bowl, beat together the cream cheese, mayonnaise and heavy cream until smooth and creamy. Mix in the sweet pickle relish, onion, horseradish, hot pepper sauce and garlic salt. Cover and chill in the refrigerator at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 48 mini muffin cups with mini paper liners. Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored. Fill the prepared mini muffin cups about 2/3 full of batter. Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow mini cupcakes to cool before decorating.
Preheat oven to 350 degrees F (175 degrees C). Mix flour and sugar together in a bowl; add eggs and mix until incorporated. Stir chocolate-hazelnut spread into flour mixture until dough is smooth. Roll dough into 2-inch balls and lightly press onto a baking sheet. Bake in the preheated oven until edges of cookies are starting to harden, 20 to 25 minutes.
Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain. Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool. Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.
In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes. Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with parchment paper. Grease and lightly flour parchment paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside. Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). Bake for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. To prepare frosting, in a large saucepan, melt semisweet chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.