HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries. Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches. Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon. Bake in the preheated oven until crust is light brown, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown ground beef and sausage. Mix onion into the sausage and beef mixture, and saute it until tender. Drain grease out of skillet. Stir processed cheese food into the mixture. Continue cooking until cheese melts. Arrange slices of bread on a cookie sheet, place heaping spoonfuls of the mixture onto each slice of bread. Bake 12 to 15 minutes.
Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool. Preheat oven to 350 degrees F (175 degrees C). Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture. Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.
Heat oven to 325 degrees F. In a small, heavy saucepan over medium-high heat, bring sugar and 1/2 cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool. In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins. Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely. When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.
Place the onion, parsley, vinegar, mustard, mayonnaise, honey, salt, pepper, and lime zest in the bowl of a small food processor or blender. Process until thoroughly blended. Serve immediately, or place in a covered container and refrigerate until needed.
Place turnips in a pot and add water until covered by 3 to 4 inches; bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain. Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes. Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot. Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock. Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.
Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan. Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan. Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray. Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl. Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes. Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.
Preheat oven to 350 degrees F (175 degrees C).
 Watch Now Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
 Watch Now Bake in preheated oven until slightly browned, about 30 minutes.
 Watch Now
Steam carrots until tender. In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Preheat oven to 275 degrees F (135 degrees C). Beat butter or margarine and sugar until creamy. Beat in water and vanilla. Gradually beat in flour. Stir in chopped pecans. With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape. Press slight indentation down the center of each cookie with a knife. Bake on greased baking sheets for 45 minutes. Roll in confectioners' sugar while still warm.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low. Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet. Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. Pour cupcake batter into prepared muffin cups to fill about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. Transfer cupcakes to a wire rack to cool completely. Stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. Remove from heat and cool completely. Beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. Spread frosting onto cooled cupcakes.
Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine bread crumbs, coconut, sugar, and cinnamon together in a bowl. Beat egg white in a small bowl until frothy. Dip each banana piece in egg white and press into bread crumb mixture. Place the breaded bananas on prepared baking sheet; do not stack. Bake in preheated oven until golden brown, about 10 minutes.
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes. Season with garlic powder, onion powder, salt, and black pepper. Stir in salsa and black beans; cook until heated through, about 5 minutes. Cover tortillas with moist paper towels; microwave on high for 30 seconds. Spoon turkey mixture into each tortilla. Sprinkle with Cheddar cheese.
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Sprinkle gelatin over water; let stand until dissolved, about 1 minute. Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean. Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.
Coat chicken cubes in 1/2 cup Parmesan cheese and Italian seasoning. Heat olive oil in a medium skillet over medium/high heat. Cook chicken in skillet, turning occasionally, until cooked through (no longer pink inside) about 5 minutes. Pour water and Ragu(R) sauce into a saucepan and bring to a boil. Add pasta and simmer until pasta is tender, about 15 minutes. Stir frequently to prevent pasta from sticking to bottom. Add the remaining 1/2 cup Parmesan cheese and stir in chicken. Serve immediately. Enjoy!
Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl. Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes. Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated. Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the ground beef for 5 minutes, or until browned; drain excess fat. Prepare the spaghetti according to package directions; drain water. In a 2 quart casserole, combine the browned beef, cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder and salt and pepper to taste. Mix together well. Cover dish and bake in preheated oven for 15 minutes. Top with the cheese and bake, uncovered, for 15 more minutes.
Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes. While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in green onion, and cook, stirring constantly, until the mixture starts to brown. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth. Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken, and serve.
Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes. Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Combine spinach, oranges, chicken, red cabbage, celery, cucumber, cranberries, pecans, and leeks together in a bowl.
Dissolve cornstarch in 1 cup of cold milk. Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium, and whisk in cornstarch mixture. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!
Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers. In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy. Sandwich the bars with the fluffy filling.
Arrange a rack in lower third of oven with no racks above it; preheat oven to 425 degrees F. Place potatoes, carrots, thyme and rosemary in a 12-inch cast iron or other oven-safe deep skillet. Season with salt and pepper and pour in 1 cup of stock. Rub skin of chicken with olive oil, then season with salt and pepper. Place chicken breast-side-up on top of vegetables. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter. Bring pan drippings to a simmer over medium heat. Add flour and whisk constantly for 1 minute. Add 1 cup of stock and whisk until smooth. Simmer until thickened, about 2 minutes. If too thick, whisk in additional stock 2 Tbsp. at a time until desired consistency is reached. Add cream, if desired, and season with salt and pepper to taste. Carve the chicken and serve with the vegetables and gravy.
Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil. Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down. Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice. Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes. Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes. Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes. Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Spread a sheet of waxed paper onto a flat working surface. Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly. Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.
In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets. Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.
In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes. Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.
Preheat oven to 375 degrees F (190 degrees C). Mix the ground beef, sausage, onion, carrots, onion soup mix, brown sugar, eggs, and barbeque sauce together in a large mixing bowl until thoroughly combined. Stir in enough oats to make the mixture hold together -- you can use up to 2 cups of oats. Divide the mixture in half, and spoon into 2 9x5-inch loaf pans. Place 3 strips of bacon the long way onto each loaf. Bake in the preheated oven until the meatloaf is no longer pink in the middle and the juices run clear, about 1 hour.
Sift the flour, measure and sift it again with the baking soda and salt. Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours. Preheat oven to 350 degrees F (175 degrees C). Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors. Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.
Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes. Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.
Fill a cocktail shaker with ice; add vodka, cranberry juice, and grapefruit juice. Cover and shake until the outside of the shaker has frosted. Pour sparkling water into a glass. Pour in vodka mixture. Garnish with a wedge of lime.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes. In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.
Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.
In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.
In a blender, combine coconut rum, orange juice, grapefruit juice and frozen strawberries. Blend until smooth. Pour into glass and serve. In a cocktail mixer, combine coconut rum, orange juice and grapefruit juice. Mix well and pour into glasses. Garnish with frozen strawberries.