HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese. Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well. Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.
In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside. Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally. Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan. Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven. While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.
In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.
Soak the tapioca pearls in milk overnight in the refrigerator. Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil. Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.
Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. Pulse until smooth and creamy.
Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano. Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!). During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired. Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.
Preheat grill for medium heat and lightly oil the grate. Snap asparagus spears to remove tough ends. Place asparagus on a plate and drizzle olive oil over asparagus; season with salt and pepper. Mix bread crumbs, seafood seasoning, and garlic powder together in a shallow dish. Whisk eggs together in a separate shallow dish. Dip each fillet in egg, then dredge in breadcrumb mixture. Cook fillets on grill until golden brown, about 10 minutes per side. Cook asparagus on opposite side of grill, turning occasionally, until browned and tender when pierced with a fork, about 10 minutes.
Heat oil in a small skillet. Add sesame seeds; toast until fragrant, about 6 minutes. Bring water to a boil in a saucepan. Stir in toasted sesame seeds, fonio, and salt. Bring water back to a boil. Reduce heat; simmer, covered, until water has been absorbed, about 5 minutes. Fluff fonio with a fork.
In a large skillet, brown beef and pork over medium heat until no longer pink; set aside. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm. Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp. Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes. Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.
Heat olive oil in a large pot over medium heat; cook and stir beef and onion in hot oil until meat is browned, about 10 minutes. Add water, tomato sauce, paprika, vinegar, Worcestershire sauce, garlic, beef bouillon, mustard, lemon juice, and bay leaf. Reduce heat, cover, and simmer over low heat until beef is very tender, 2 to 3 hours. Stir potatoes into soup and continue to simmer until potatoes are tender, about 30 minutes more. For a thicker soup, leave the pot uncovered; for a thinner soup, replace lid. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Serve soup over egg noodles in bowls.
Lightly grease a popover pan and refrigerate. Beat together eggs and milk. Mix in flour and salt and stir until moistened. Ignore any lumps in the batter. Pour batter into chilled pan. Place pan into cold oven. Heat oven to 450 degrees F (230 degrees C) and bake for 30 minutes, or until popovers have set.
Preheat oven to 350 degrees F (180 degrees C). Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool. Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.
In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir milk and vinegar together in a small bowl to make sour milk. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Beat white sugar and 5 tablespoons butter together in a large bowl with an electric mixer until light and fluffy. Add 2 eggs; beat until smooth. Beat in portions of sour milk and flour mixture alternately until smooth batter forms. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 1 to 3 minutes. Stir melted chocolate and vanilla extract into batter. Pour batter into prepared baking dish. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack. Beat 1/2 cup butter in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolk; gradually beat in confectioners' sugar until light and fluffy. Mix in lemon juice until smooth frosting forms. Frost cake with frosting when cake has completely cooled.
Butter a 9x5-inch loaf pan. Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes. Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.
Combine yogurt and spirulina powder in a bowl; mix well. Top with cornflakes, strawberries, kiwifruit, blueberries, and pecans.
Preheat oven to 325 degrees F (165 degrees C). Grease a small baking dish. Blend together the cream cheese and butter in a mixing bowl. Gently fold in the corn, chives, and onion salt, and turn the mixture into the prepared baking dish. Bake in the preheated oven, uncovered, until heated through and bubbly, about 40 minutes. Stir the casserole after the first 20 minutes.
Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm. Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use. Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you're feeding mishpocha). When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix 4 cups water and baking soda together in a large saucepan; bring to a boil. Pour into a shallow dish. Flatten bread dough on a floured work surface; cut into 3 pieces, each about 6 inches long. Slice each piece into 4 long strips. Break a 1-inch piece off each strip; roll into a ball for the tail. Roll the remainder of each strip into a log about 9 inches long. Wrap 1 log around the tail to make the body; twist twice to make the head and ears. Repeat with remaining 11 strips. Submerge "bunnies," 2 at a time, into the water-baking soda mixture for 30 seconds. Transfer to the prepared baking sheet. Adjust ears if they became untwisted. Whisk egg yolk and 1 tablespoon water together in a small bowl. Brush over bunnies. Sprinkle salt on top. Bake in the preheated oven until warmed through, about 5 minutes. Move around with a spatula to ensure they don't stick. Continue baking until golden brown, about 10 minutes. Transfer to cooling racks. Brush with melted butter while still warm.
Place strawberries and yogurt in blender or food processor. Blend until strawberries are in small chunks. In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Reserve 3/4 cup cake mix for second layer. Set aside. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
In a large bowl, stir together the white wine, balsamic vinegar, thyme, oregano, salt and pepper. Place the roast into the marinade, cover, and refrigerate for 4 hours. Heat a grill for medium heat. Brush the grate with oil, once it is hot. Place the tuna roast on the grill grate, and discard the marinade. Cook for about 30 minutes, turning frequently for even cooking. Serve immediately when the outer part flakes easily but the center is still slightly pink.
Whisk together the salad dressing, apple juice, onion flakes, dill, mustard and salt and pepper. Pour over potatoes and toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper. Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute. Pour carrot cake batter into the loaf pan and even out the top with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack. Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan. To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts. In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended. Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter. Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.
Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps. Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more. Remove cooked palacinky to a plate and roll into a log.
Cook Green Giant(R) Broccoli Veggie Tots and chicken nuggets according package directions. Alternately thread Green Giant(R) Broccoli Veggie TotsTM, chicken nuggets, grape tomatoes, and string cheese onto skewers. Serve with hot pasta sauce for dipping.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish. Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears. Stir cream and amaretto together in a bowl. Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.
Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt. While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool. Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.
Combine ground beef, 2 tablespoons of the TABASCO(R) Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties. Combine mayonnaise with remaining 1 tablespoon TABASCO(R) Chipotle Sauce and mix well; set aside. Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion.
Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.
Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
Mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. Sprinkle salsa with sugar; toss to coat. Refrigerate for 30 minutes before serving.
Whisk together soy milk, vegan mayonnaise, hemp seeds, ketchup, and relish in a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a bowl and toss with spinach and sour cream. Heat a large skillet over medium heat; cook and stir sausage, onion, carrots, and garlic until onion is translucent and sausage is no longer pink, about 7 minutes. Add spaghetti sauce and broccoli to sausage mixture and simmer until sauce mixture is heated through, about 15 minutes. Layer 1/2 of the ziti mixture into a 9x13-inch baking dish. Spread 1/2 of the fresh mozzarella cheese, 1/2 of the sauce mixture, the remaining ziti mixture, and fresh mozzarella cheese, respectively, into the baking dish. Sprinkle shredded mozzarella cheese over the dish. Cover dish with aluminum foil. Bake in the preheated oven until cheeses have melted, about 20 minutes. Remove the aluminum foil and cook until top is lightly browned, about 10 minutes more.
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Combine blood orange zest and juice in a small saucepan over medium heat. Stir in sugar until dissolved. Bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until mixture thickens into a syrup, about 10 minutes. Remove from heat and let coulis cool, about 5 minutes. Spread cooled coulis over toasted baguette slices. Spread foie gras on top.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole. Bake in preheated oven for 15 to 25 minutes.
Fill a highball glass with ice, and pour in the pineapple juice, rum, vanilla schnapps, and triple sec. Stir to mix, and garnish with lime and maraschino cherries to serve.
In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight. The next morning: Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms. In a medium bowl, combine the soup with the water. Mix well and pour over the mixture in the baking dish, stirring to coat. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until carrots are tender.