HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir yogurt and basil together in a bowl; place in refrigerator. Heat a large skillet over medium-high heat, and cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning into beef; bring to a boil. Reduce heat to low; simmer beef mixture until thickened, about 5 minutes. Spoon about 1 tablespoon yogurt mixture into each taco shell; layer in beef mixture, mozzarella cheese, cucumber, carrots, and a few strips of sun-dried tomato. Top with hot sauce and remaining yogurt.
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners. Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds. Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Mix ground beef, 1/3 cup cream of onion soup, panko crumbs, egg, 1/4 package soup mix, salt, and black pepper together in a large bowl until smooth; divide and shape into 6 oval patties. Reserve remaining cream of onion soup and dry onion soup for a later step. Preheat an electric countertop skillet to 225 degrees F (110 degrees C). Cook patties in the hot skillet until browned, 3 to 5 minutes per side. Drain grease and return patties to the skillet after draining. Stir 1 cup water and the roast beef gravy mix together in a small saucepan until smooth. Cook gravy over medium heat, stirring frequently, until gravy comes to a simmer. Simmer 1 minute; remove from heat. Gravy will thicken after standing for a short time. Whisk remaining cream of onion soup, remaining packet of dry onion soup mix, ketchup, Worcestershire sauce, and dry mustard powder together in a bowl until smooth; stir soup mixture into prepared gravy. Pour the resulting sauce over the patties in the skillet. Cover skillet with lid and cook patties in the sauce, stirring occasionally, until the patties are very firm, hot, and no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes. Heat a nonstick skillet over medium heat; spray with cooking spray. Add garlic; cook and stir until fragrant, about 1 minute. Transfer to a large bowl. Cook and stir onion and green onions until softened, about 5 minutes. Stir into garlic in the bowl. Cook red cabbage until slightly tender, about 3 minutes. Add to garlic and onion mixture. Cook eggs, stirring frequently, until scrambled, about 3 minutes. Stir into bowl. Stir 1/4 cup peanut butter, chili sesame oil, lime juice, soy sauce, chili-garlic sauce, tamarind paste, and lime zest into bowl; toss until vegetable and egg mixture is evenly coated. Preheat oven to 400 degrees F (200 degrees C). Spoon a small amount of filling into the middle of an egg roll wrapper. Fold over bottom and sides to enclose filling. Roll wrapper upwards to a form a neat roll shape. Use a pea-sized dot of peanut butter on the flap to seal. Repeat with remaining filling and wrappers. Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray. Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.
In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use. Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly. Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits. Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter. Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets Bake cookies in preheated oven for 12 to 15 minutes.
Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3. Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches. Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.
Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds. Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture. Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.
Whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. Combine the flour, garlic powder, and pepper in a shallow dish, and set aside. Dip the chicken breasts into the egg mixture and allow the excess to drain off. Press into the flour mixture to coat and shake off the excess. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. Meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. Once the chicken is brown on both sides, pour in the balsamic mixture. Bring to a simmer, and cook 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place peas in a large colander in the sink. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until chewy and still firm to the bite, about 9 minutes. Drain fusilli over peas. Return fusilli and peas to the pot. Add heavy cream and smoked salmon; mix well to combine. Season with salt and black pepper. Pour into a 9x13-inch casserole dish. Combine bread crumbs, olive oil, parsley, lemon zest, and lemon juice in a small bowl; mix lightly with a fork. Scatter topping over casserole. Bake in the preheated oven until golden, about 20 minutes.
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes. Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes. Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.
Heat olive oil in a large skillet over medium-low heat. Add shiitake mushrooms, onion, and garlic; cook and stir until onions begin to soften, 5 to 7 minutes. Stir in chicken and season with salt and pepper; cook and stir until chicken is no longer pink in the center, about 15 minutes. Stir paprika and turmeric into chicken mixture until evenly coated. Squeeze lemon onto mixture; stir in parsley. Add rice and stir mixture until rice is heated through, 5 to 7 minutes.
In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease from the skillet. Crumble the bacon, and return it to the skillet. Reduce heat to medium, and add hominy and evaporated milk, and cook, stirring often. Let it bubble, but don't let the milk scorch. Cook until thickened, 10 to 15 minutes.
Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes. Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Melt butterscotch chips and peanut butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir noodles into butterscotch mixture and spoon mixture into muffin cups; cool until set.
Toss oats in a glass lunch container. Add apple, yogurt, protein powder, chia seeds, and peanut butter. Add enough water to make a watery pudding; the chia seeds will soak up any extra liquid over time. Cover and refrigerate, 8 hours to overnight. Garnish with blueberries before serving.
Combine melted butter, sugar, flour, vanilla, vinegar, and eggs. Blend well. Pour filling into pie shell. Bake in a preheated 300 degrees F (150 degrees C) oven for 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Spray a 1-quart baking dish with cooking spray. In a bowl, mix the egg, mayonnaise, and pepper. Stir in the Cheddar cheese and onion, and transfer to the prepared dish. Bake 25 minutes in the preheated oven, until golden brown.
Heat olive oil in a skillet over medium heat; cook and stir red bell pepper, jalapeno pepper, and garlic in the hot oil until fragrant, 2 to 3 minutes. Remove skillet from heat. Mix eggs and balsamic vinegar into jalapeno pepper mixture until egg yolks break; return skillet to medium heat. Cook and stir until eggs are scrambled and set, about 5 minutes. Place cucumber in a large bowl; top with egg mixture, green onions, and oregano. Whisk chile-garlic sauce and liquid aminos together in a bowl; pour mixture over eggs. Toss to evenly coat.
Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease. Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes. Serve topped with grated Parmesan cheese.
Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl. Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix. Divide the mixture into four equally sized portions, roll into balls, and flatten into patties. Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat. Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
Preheat oven to 300 degrees F (150 degrees C). Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
In a medium bowl stir together the flour, sugar, basil, baking powder, and salt. Add egg, milk, shredded cheese, and oil. Stir just until moistened. Add batter to a preheated, lightly greased waffle iron and bake according to manufacturer's directions. When done, use a fork to lift waffle off waffle iron. Repeat with remaining batter. You should have 8 4-inch waffles. For each sandwich, spread waffles with mustard. Layer ham, sliced cheese, and arugula on half of the waffles. Top with remaining waffles, spread side down. Heat a griddle or 12-inch skillet over medium heat. Add butter until melted. Add sandwiches. Cook for 4 minutes or until cheese is melted, turning once.
Heat vegetable oil in a skillet over medium heat. Mix bread crumbs and taco seasoning mix together in a shallow bowl. Press salmon into bread crumbs mixture until evenly coated. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded salmon onto a plate while breading the rest; do not stack. Cook salmon in the hot oil until it flakes easily with a fork, about 4 minutes per side.
Line 2 baking sheets with parchment paper and spray with cooking spray. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough. Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers. Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt. Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.
Preheat oven to 400 degrees F. Microwave Green Giant Riced(R) Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses. Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle. Bake 25 minutes or until edges are brown and crust is crisp. Top with desired pizza toppings. Bake 8 to 10 minutes.
Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done. Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside. Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more. Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.
Preheat oven to 400 degrees F (200 degrees C). Mix Gruyere cheese and panko bread crumbs together in a bowl. Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat. Pour zucchini mixture into a baking dish. Top with remaining cheese mixture. Bake in the preheated oven until bubbly and golden brown, about 20 minutes.
Toast pepitas (see Tip). Place in a small bowl with butter, lime zest, lime juice and chili powder. Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
Bring water to a boil in a large pot; stir in red dates and goji berries. Heat oil in a skillet over medium heat. Cook and stir carrots, ginger, and salt for 1 minute. Transfer to the pot of water. Stir in vegetable stock powder, sesame oil, and black pepper. Reduce heat to medium-low and add watercress; simmer until wilted, about 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine bran and brown sugar in a large bowl. Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes. Beat oil, eggs, molasses, and orange zest into the bran mixture. Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Cover large baking sheet with foil. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate 10 minutes. Spread white chocolate in a thin layer over semi-sweet chocolate. Sprinkle with remaining ingredients. Refrigerate 4 hours or until firm. Break into pieces or cut with cookie cutters to make Holiday OREO Bark Christmas Trees (see Tip). Store in tightly covered container.
Place red wine, prunes, black pepper, and cinnamon in a saucepan. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer until prunes are tender, about 5 minutes. Remove from heat; drain prunes, reserving wine, and allow to cool. Cut a deep pocket almost all the way through the tenderloin. Rub salt over the tenderloin. Fill the pocket with the cooked prunes; secure opening with toothpicks. Heat olive oil in a large skillet over medium-high heat. Cook fillet in the hot oil until browned, about 2 minutes per side. Pour in reserved wine. Cover until simmer until tenderloin is tender, about 1 hour. Discard toothpicks. Cut tenderloin diagonally into thin slices.
Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray. Combine flour and baking powder in a bowl. Combine butter, brown sugar, and white sugar in a separate bowl. Beat with an electric mixer until light and fluffy. Beat in 6 egg whites, one at a time. Stir in chocolate chips and vanilla extract. Stir in the flour mixture with a wooden spoon until smooth. Stir in figs with the wooden spoon. Divide the dough in two. Shape each half into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the baking sheet; flatten tops slightly with your hand. Beat remaining egg white until foamy and brush over the tops. Lightly sprinkle cinnamon on the loaves after brushing on the egg white. Bake in the preheated oven until light brown, 20 to 25 minutes. Let cool, about 30 minutes. Lower oven temperature to 325 degrees F (165 degrees C). Cut the baked loaves into 1/2-inch-thick diagonal slices using a serrated knife. Lay slices cut-side down on a baking sheet. Bake in the preheated oven until browned and crisp, about 10 minutes. Cool on a wire rack.
Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours. Blend soup using an immersion blender, or in batches in a food processor, until smooth.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup of ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!
Combine ice cubes, banana, rice milk, blueberries, peanut butter, and maple syrup in a blender; blend on low speed. Increase speed to medium-high and blend until smooth.