HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together. In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan. In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely. In a medium bowl, stir together chorizo and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up. Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray. Bake in a preheated oven until browned, about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.
In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute. Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender. In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.
Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.
Heat a skillet over medium-high heat. Add almonds, and cook, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a small bowl, whisk together 2 tablespoons reserved mandarin orange juice, oil, and vinegar. In a large salad bowl, toss together the toasted almonds, mandarin oranges, mixed salad greens, and Gorgonzola cheese. Just before serving, pour dressing on salad, and toss to coat.
In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. In a small bowl, mix applesauce, cinnamon, salt, and pepper. Spoon 1/2 cup mixture into each pumpkin. Place pumpkins in the prepared baking dish. Cover with foil, and bake in the preheated oven 1 hour and 45 minutes, or until pumpkins are tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Stir 1/4 cup melted butter and salt together in a bowl. Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab. When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier. Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes. Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock. Cook on High until hot, at least 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Whisk flour, baking powder, salt, 1 teaspoon parsley, onion powder, and 1/2 teaspoon garlic powder together in a bowl. Add milk and vegetable oil; stir until smooth. Mix in Cheddar cheese until dough is combined. Roll dough into 2-inch balls and place 2-inches apart on prepared baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes. Stir 1/4 cup parsley, melted butter, and 1/2 teaspoon garlic powder together in a bowl. Brush butter mixture onto hot biscuits; let biscuits cool 10 to 15 minutes.
Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.
Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight. Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata. Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds. Freeze until solid, at least 12 hours. Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.
Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan. Mix flour, salt, and baking soda together in a bowl. Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan. Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on. Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible. Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan combine cornmeal, boiling water, and salt. Cook over low heat for 30 minutes, stirring frequently. Meanwhile, melt shortening in a large skillet over medium heat. Add chopped onion and saute until brown. Add beef and cook just until no longer pink. Stir in tomatoes, pimientos, and cayenne pepper, then remove from heat. Oil bottom and sides of a 3 quart casserole dish and line with two thirds of cornmeal mixture. Pour in meat mixture, then top with remaining cornmeal. Bake in preheated oven for 2 to 2 1/2 hours.
Combine onion and lime juice in a bowl and marinate for 15 minutes. Add peaches, cucamelons, cilantro, chile pepper, chili powder and salt to the bowl with the onion. Stir to combine. Chill until serving.
Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.
Mix cinnamon, nutmeg, allspice, and cardamom together in an airtight container.
Combine almond flour and agave nectar in a blender; blend until mixture begins to form a ball on the blade, scraping sides if needed, 1 to 2 minutes. Refrigerate until marzipan is firm enough to roll, about 1 hour. Combine dates, hazelnuts, and cocoa powder in a blender; blend until truffle texture is smooth, 1 to 2 minutes. Roll marzipan into a long rope. Flatten into a thin sheet using a rolling pin. Roll truffle into a long rope; place in the center of the marzipan sheet and roll up to seal. Cut the roll into 3 pieces.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; oil lightly. Place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper. Bake short ribs in the preheated oven until browned, about 20 minutes. Combine onion, tomato paste, vegetable oil, and red curry paste in a large Dutch oven over medium heat until onion begins to soften, about 3 minutes. Stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes. Stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. Increase heat to medium-high and bring to a simmer. Transfer browned short ribs into coconut milk mixture. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until ribs are tender when pierced with a fork, 3 hours. Remove Dutch oven from the oven, transfer short ribs to a small bowl, and set aside. Return Dutch over to the stove top over high heat. Skim fat from top as it begins to boil and remove any bones that may have fallen from the meat. Stir in cauliflower and cover Dutch oven. Cook until cauliflower is tender, about 5 minutes. Remove bones from short ribs and place meat in the Dutch oven. Stir in green onions and basil leaves; season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in large skillet. Saute onion and half of green pepper just until soft. Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm. Wrap tortillas in foil and heat in preheated oven for about 10 minutes. Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes. Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell. Top with remaining chopped green pepper, grape tomatoes, carrots and olives.
Preheat oven to 425 degrees F (220 degrees C). Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white. Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix together the ground beef, sausage, onion, saltine cracker crumbs, beaten eggs, and cajun seasoning in a bowl until well combined. In a large baking dish, form the meat loaf mixture into a Halfling shape, with a large head, 2 stubby legs, and 2 upraised arms. Bake in the preheated oven until the meatloaf is no longer pink inside and just starting to turn brown, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C). To decorate the meatloaf's head, pick out about 14 corn kernels, and arrange them into teeth. Place 1 small green pepper slice on each side of the creature's head for ears; place two pickle slices on the face for eyes, then place 2 black olive halves, cut sides down, in the pickle slices to finish the eyes. One more olive half forms the nose. Surround the monster with a background of ketchup "blood," and bake until browned, about 10 more minutes. Let the meatloaf rest for 10 minutes before serving. Just before serving, stick a paring knife in the meatloaf's body, and decorate it with a little ketchup blood.
Sprinkle salt over banana blossoms and knead to release juice. Discard juice. Heat olive oil in a saucepan over medium-high heat. Saute garlic until slightly brown and fragrant, about 1 minute. Add onion; saute until translucent, about 5 minutes. Add pork, salt, and pepper; mix well. Cover and cook until pork is slightly pink in the center, about 5 minutes. Add banana blossoms, vinegar, and water. Cover and cook until flavors blend, about 5 minutes more.
Beat egg. Add sugar and vanilla and mix well. Add whipping cream. Add dry ingredients and beat until smooth. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll on stick immediately when krumkake is still hot.
Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside. In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes.
Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners. Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract. Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes. Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy. Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears. Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.
Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs. In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool. To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency. Frost the cake when it has completely cooled.
Combine chicken broth and apple juice in a food-safe container large enough to hold your turkey and the brine ingredients. Squeeze juice from orange halves and drop spent orange halves into the broth mixture; add celery, onion, rosemary, thyme, bay leaves, and sage leaves to the mixture. Stir salt, poultry seasoning, and black pepper into the liquid to dissolve.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool. Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth. Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool. Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes. Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.
Preheat oven to 375 degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.
Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent. Transfer to the saucepan. Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half. Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.
Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes. Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon. In a small bowl, mix together the wine with the flour. Pour over the beef. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Preheat an oven to 430 degrees F (225 degrees C). Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate. Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes. Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks.
Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl. Drizzle honey and balsamic vinegar over salad before serving.
Preheat oven to 350 degrees F (175 degrees C). Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell. Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a cookie sheet with non-stick cooking spray. In a shallow bowl, marinate mushrooms in Italian dressing for 20 minutes. Drain well. In a small mixing bowl, combine crabmeat, 1/2 cup of breadcrumbs, eggs, mayonnaise, onions, and lemon juice. Fill the mushroom caps with the mixture. Arrange the mushrooms on the prepared baking sheet. Top with remaining breadcrumbs. Bake for 15 minutes.
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom. Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.