HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice off the top parts of the panettone right under the dome with a serrated knife. Cut into the panettone, leaving a 1/2-inch border around the edges and bottom and scoop out the soft interior. Crumble up the interior into a bowl. Place dark chocolate and cream in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in brandy. Fold in chopped walnuts and allow to cool for about 15 minutes. Combine chocolate mixture with panettone crumbs and mix well. Spoon chocolate-panettone mixture into the hollowed-out panettone. Hollow out and fill the lid if there's leftover filling. Cover stuffed panettone. Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle melted chocolate over the top of the panettone and garnish with dried apricots and walnuts.
Preheat a grill for high heat. Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
In a large pot of boiling salted water cook fettuccini until al dente. Drain. Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended. Toss pasta with Alfredo sauce and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Beat butter and sugar just until smooth. Beat in egg and vanilla. Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half. On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
Preheat an oven to 425 degrees F (220 degrees C). Bring beef broth to a boil in a saucepan over medium-high heat, then reduce heat to medium-low and keep hot. Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir the green onion until tender, and stir in the pancetta. Cook and stir until the pancetta is browned, then increase heat to medium-high heat and stir in the ground veal. Cook and stir until the veal is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the artichoke hearts, and cook for 1 minute. Stir in the peas, fava beans, and asparagus. Season with 1 1/2 teaspoons salt. Pour in the hot beef broth, and allow soup to simmer until the vegetables are tender and cooked through, 7 to 10 minutes. Meanwhile, toss the slices of bread with leaves from 7 sprigs of thyme, garlic, 1/2 cup olive oil, 1/2 teaspoon salt, and pepper. Place bread on a baking sheet. Toast in the preheated oven until golden brown, about 10 minutes. Set aside. Stir the leaves of 13 sprigs of thyme into the soup, and season with pepper. Serve hot soup in bowls topped with croutons, Parmesan cheese, and a drizzle of extra-virgin olive oil.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes. Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes. Remove from the oven and let rest for 20 minutes.
Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer. Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.
Melt the chocolate, butter, and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and stir in cinnamon. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with 1 teaspoon coconut oil. Sift coconut flour, baking soda, and salt together in a bowl. Place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula. Beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well. Pour 1/2 banana mixture into prepared loaf pan; top with 2 tablespoons chocolate mixture. Use a fork to spread and swirl the chocolate mixture through the banana batter. Repeat with remaining banana batter and chocolate mixture. Bake in the preheated oven until top is golden brown and loaf is cooked through, 50 minutes.
Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl. Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers. Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside. Preheat the oven to 325 degrees F (165 degrees C). Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish. Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Preheat grill for medium heat and lightly oil the grate. Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool. Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
Preheat oven to 350 degrees F (175 degrees C). Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish. Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools. Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes. Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour. Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.
In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 to 40 minutes, until very well cooked. Remove from heat and let stand, covered, 5 minutes. In a food processor or blender, combine mushroom soup, broccoli and cooked rice. Puree until smooth. Store, tightly covered, in refrigerator.
Pour water into a pitcher. Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir. Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles. Add cocoa to remaining 1/3 of dough. Mix until blended. Shape chocolate dough into two 10 inch long rolls. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours. Preheat oven to 350 degrees F (180 degrees C). Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak. Bake for 8 to 12 minutes in the preheated oven, or until lightly browned.
Combine cognac, sugar and wine. Place in refrigerator overnight. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight. To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the champagne.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough. Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan. Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan. Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife. Brush remaining beaten egg over the dough. Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish. Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear. While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.
Toss corn, lentils, carrots, olive oil, curry powder, and salt in a bowl.
To bone the turkey, place the turkey, breast-side down, on a work surface. With a very sharp boning knife, slice open skin and meat along the spine. Work down the spine on each side, around the rib cage, cutting and pulling the skin away from the bones. Inside of thighs, cut out the thigh-bone. Break the thighs-to-drum joint. Break the wing-to-rib cage joint. Remove rib and thigh bones, leaving wings and legs on. (See Editor's Note) Preheat oven to 300 degrees F (150 degrees C). Place the chicken thigh meat into a food processor with the garlic and ginger, and pulse a few times to coarsely grind the meat. Do not pulverize the chicken. Heat 1 tablespoon of olive oil in a skillet, and cook and stir the chicken mixture until most of the pink is gone from the meat, about 5 minutes. Place the chicken into a large bowl, and stir in the bread cubes, golden and dark raisins, dried cherries, dried cranberries, dried currants, celery, and hard cider, mixing the stuffing well. Spread the boned turkey out flat on a work surface, skin side down. With your hands, scoop up stuffing and lightly form into a round shape for the chest area, adding more stuffing to fill the thigh area, shoulders, and other parts of the turkey. It's okay to compress the stuffing just a little. Pull the skin and meat around the stuffing, to join at the original backbone cut, completely enclosing the stuffing and recreating the shape of the turkey. Sew or lace the back of the turkey up with kitchen twine and a large needle or skewers. Rub the entire outside of the stuffed turkey with olive oil. Tie the drumstick ends together with kitchen twine. Place the roast in a roasting pan. Roast the turkey in the preheated oven until the juices run clear and the skin is golden brown, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the roast should read 165 degrees F (75 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area about 10 to 15 minutes before slicing.
Slice the fruit up into bite-size pieces and place in a punch bowl. (You may want to slightly crush the citrus fruits to get a little more of the flavor into the punch.) Pour in the bottle of red wine, and stir in carbonated soda (Pour it in slowly, and taste as you go along - you don't want to over-dilute the wine!)
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Beat egg whites until stiff. Add cream of tartar and salt. Beat until stiff. Add sugar and beat until glossy. Add vanilla (or any flavoring) and any coloring, if desired. Add chocolate chips, nuts or raisins if desired. Drop on greased sheet. Place in preheated oven and turn heat off. Leave for 4-6 hours or over night. Do not double recipe as oven will not hold the cookies.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 10x13-inch baking dish with cooking spray. Separate crescent roll dough along perforations into individual portions. Mix chicken and sour cream together in a bowl; spoon equal amounts into the center of each crescent roll dough portion; roll dough around the chicken mixture and lay into the prepared baking dish. Bake rolls in preheated oven for 5 minutes. Pour chicken soup over the rolls and bake another 10 minutes. Sprinkle Cheddar cheese over the rolls and continue baking until the cheese melts completely, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C), grease and lightly flour a 9x13 inch pan. In a small bowl, mix flour, baking powder and salt. Set aside. Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition. Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan. To make the topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.
Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes. Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces. Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups. Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.
Measure first 6 ingredients in order listed into baking pan. Select: Dough/Pasta Setting and press start. When the cycle is complete remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll into a 14X9 inch rectangle. With a sharp knife, cut into eighteen 14X1/2 inch strips. Gently pull each strip into a rope 16 inches long. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on greased baking sheets. DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, mix dates, 1 teaspoon soda, and boiling water. Cool. Add flour, 1 cup sugar, mayonnaise, and remaining 1 teaspoon soda. Use medium speed of mixer, and beat until mixture is well blended. Stir in nuts. Spread batter in prepared pan. Bake for 45 minutes, or until a toothpick inserted in center comes out clean. While the cake is baking, prepare the lemon sauce. Mix beaten egg and 1/4 cup water; place in a medium saucepan. Add 1 cup sugar, butter or margarine, and lemon peel and juice. Heat to boiling over medium heat, stirring constantly. Serve sauce over warm cake. Refrigerate any leftover sauce.
In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes. Stir in tomatoes, breaking up a bit with fork. Stir in basil, salt and pepper and simmer 15 minutes. Stir in vodka and cook 15 minutes more. 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. Stir cream into sauce and cook 10 minutes more. Toss with hot pasta.
Mix tuna, eggs, bread crumbs, onion, celery, horseradish, lemon juice, garlic, and black pepper in a bowl until mixture holds together. Divide mixture into 4 portions and form each portion into a patty. Heat vegetable oil in a large skillet over medium heat and cook patties in the hot oil until golden brown, about 5 minutes per side.
Line 6 muffin cups with paper liners. Mix mashed bananas and milk together in a bowl; fold in orange slices. Pour mixture into the prepared muffin cups. Freeze until solid, at least 1 hour. Defrost for about 10 minutes before serving.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda; set aside. In a measuring cup combine the milk and vanilla; set aside. In a large bowl, cream together the butter and white, confectioners' and brown sugars until light and fluffy. Beat in the egg whites, then the yolk. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Spread batter evenly into prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Sift flour with soda and salt. In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. Fold in flour mixture until just blended. Shape into rolls about 3 inches in diameter. Wrap in wax paper and chill in refrigerator overnight or until firm. Slice rolls 1/8" thick. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair. Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes.
Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
Combine 2 cups water, strawberries, spinach, and sugar in a blender; blend until smooth. Pour into a pitcher; stir in remaining 4 cups water.
Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors. Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes. Preheat grill for medium heat and lightly oil the grate. Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape. Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Spread beef stew meat into the bottom of a slow cooker. Pour steak sauce over the beef; top with onion and tomatoes. Cook on Low for 9 to 10 hours. Whisk flour into water in a small bowl; stir into liquid in slow cooker. Continue cooking until the liquid thickens, 10 to 15 minutes.