HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds(R) Parchment Paper, extending paper up sides of pan; set aside. Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter. Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds. Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts. Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice. Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.
Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate. Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes. Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish. Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz. Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish. Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
In a medium microwave safe bowl, blend crabmeat, cream cheese, horseradish, Worcestershire sauce, chili sauce and lemon juice. Microwave the mixture on high 3 to 5 minutes, or until hot and bubbly.
Mix cream cheese, marshmallow creme, yogurt and food color until smooth. Serve with fresh fruit.
Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners. Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan. Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C). Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.
Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil. Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil. Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate. Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more. Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate. Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.
Preheat oven to 350 degrees F (175 degrees C). Mix olive oil and ranch dressing mix together in an 8-inch square baking pan. Add 1/2 of the potatoes, 1/2 of the zucchini, 1/2 of the onion, and 1/2 of the onion; stir to coat. Add remaining potatoes, zucchini, celery, and onion; stir to coat. Sprinkle bread crumbs and garlic salt over the top. Bake in the preheated oven until vegetables are tender, 50 to 60 minutes.
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Preheat oven to 300 degrees F. Spray large baking sheet with cooking spray; set aside. Combine peanut butter, oil and honey in small saucepan. Heat on low until smooth and pourable. Meanwhile, process 1 cup of oats in blender or food processor until finely ground. Combine ground oats with remaining oats, sugar and salt in large bowl. Pour warm peanut butter mixture over oat mixture and stir well. Pour onto prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Let cool 10 minutes, break into chunks and allow to cool completely on baking sheet. Store in airtight container at room temperature for up to 7 days.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan. Bake in the preheated oven until firm, about 35 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes. Place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain. Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture. Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Trim any fat off the chicken and wash with water. Place the chicken, onion, cinnamon sticks, and carrots in a pot; fill with water, and boil until the chicken and carrots are done. Reserve the broth, chicken, and carrots. Remove bones from chicken. Warm 1 1/4 cup canola oil in a large pot over medium-high heat. Place chicken and carrots in the pot; fry for 2 minutes. In a bowl, stir together the rice, ground cinnamon, pepper, and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken broth. Bring to a boil. Cover, reduce heat to medium, and simmer until rice is tender, 20 to 35 minutes. Heat 1/2 cup canola oil in a skillet over medium heat. Stir in chopped almonds, and fry until golden. Remove almonds to paper towels, and drain oil. Heat 1/4 cup canola oil in a skillet over medium heat. Stir in pine nuts, and cook until golden. Drain oil, and remove pine nuts to paper towels. Over a large dish or tray, flip the rice pot upside down, and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.
Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets. Combine milk and chocolate in double boiler over low heat. Stir frequently until chocolate has melted. Remove from heat and pour into mixing bowl. Stir in coconut, pecans, vanilla and salt. Mix well. Drop by teaspoonfuls onto cookie sheets. Bake for about 15 minutes, or until firm.
Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well. Pass beef mixture through a meat grinder set with the finest blade. Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets. Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture. Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.
To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough of remaining flour to make a thick batter. Let rest 1 hour. Heat oil in large heavy saucepan over high heat until a small amount of batter dropped in oil sizzles and starts to color. Drop batter by teaspoons into hot oil and deep fry until golden. Remove with slotted spoon and drain on paper towels. Stack sfingi on serving platter in a pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper. Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling. Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet. Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.
Brown sausage in large skillet on medium-high heat. Drain fat. Set aside. Melt butter in large saucepan on medium heat. Stir in milk and Gravy Mix with a whisk. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 2 minutes, stirring occasionally. Stir in cooked sausage, cheese and tomatoes. Cook 3 to 5 minutes or until cheese is melted, stirring frequently.
Combine basil, 4 tablespoons Parmesan cheese, pine nuts, olive oil, whole garlic cloves, salt, and pepper in a blender; puree until pesto is smooth. Melt butter in a frying pan over medium heat. Add minced garlic; cook until fragrant, 30 seconds to 1 minute. Add shrimp; cook and stir until opaque, 2 to 3 minutes. Remove from heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Mix pesto into gnocchi and serve with shrimp. Garnish with remaining Parmesan cheese.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Preheat the oven to 425 degrees F (212 degrees C). Grease a cookie sheet. In a medium bowl, stir together the oat flour, bran, salt, baking powder, cream of tartar, cinnamon and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg, milk and vanilla until mixture is well blended. Drop by heaping tablespoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be lightly browned.
Blend pineapple, coconut water, ice cubes, dandelion greens, coconut, cashews, and dates in a blender until smooth and creamy.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool. Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
In a medium bowl combine potatoes, onion powder, garlic powder, salt, paprika, flour and pepper. Mix very well. Coat a medium skillet with oil and heat on medium-high. Using a fork or spoon quickly spread a thin layer of potato mixture over the entire bottom of the pan. Make the pancake as thin as possible, without gaps or holes. Fry for 2 minutes, or until golden brown. Flip with a spatula and cook on the other side. Repeat with remaining potato mixture.
Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender. Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
Preheat oven to 375 degrees F (190 degrees C). Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl. Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer. Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.
Roast turkey according to your favorite recipe. After the turkey is cooked, remove from the roasting pan and add broth to pan drippings. Stir to scrape up all the browned bits. Pour mixture into small saucepan. In small bowl combine cornstarch with 2 tablespoons of water. Stir into mixture in saucepan along with Maille, chopped herbs, salt and pepper. Bring to boil over medium heat, stirring constantly. Cook for 1 minute until gravy is thickened and smooth. Serve with sliced roast turkey.
Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate. Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes. Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.
Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces. Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes. Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Prepare cake mix according to package directions, set aside. Prepare pie crust according to package directions. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of muffin tins. Place dough circles in bottom of muffin tins. Top each circle with 1 tablespoon of jam. Pour cake batter over jam so that cups are 3/4 full. Bake in preheated oven until cake springs back when touched, 18 to 25 minutes. Let cool 10 minutes in pans before removing to wire rack to cool completely.
Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish. Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.