HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups. Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups. Bake rolls in preheated oven until golden brown, about 8 minutes. Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder. Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl. Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce. Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.
Lay out the shrimp on a clean surface so the two halves are spread open like a book. Place a strip of mozzarella cheese in the center, then a strip of roasted pepper. Close the shrimp and wrap each one with a slice of prosciutto. Place the flour in a small dish. In a separate dish, whisk together the egg, water and salt with a fork. Place the panko crumbs in a third dish. Heat the oil in a large skillet over medium to medium-high heat or until it reaches 375 degrees F (190 degrees C). Dip the wrapped shrimp in flour to coat, then dip in the egg mixture. Roll in the panko crumbs until evenly coated. Fry the shrimp in the hot oil until golden brown and cheese is melting, about 1 minute per side. Remove with a slotted spoon and drain on paper towels before serving.
Combine topping ingredients and set aside. Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, carrots, onions and garlic powder for 3-4 minutes over medium heat. Add chicken broth and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese, Parmesan and noodles. Stir until well blended. Sprinkle flour over top of mixture. Stir and cook for 1-2 minutes, or until mixture begins to thicken. Fold in chicken. Pour into a 3-quart casserole dish. Sprinkle on reserved topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
Combine yogurt, garlic, onion, turmeric, cinnamon, paprika, tarragon, mint, red pepper flakes, and orange juice in a bowl. Stir to combine. Dip each chicken thigh into yogurt mixture and place on a plate. Cover with foil and marinate in the refrigerator for at least 4 hours. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish and place chicken thighs inside. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 50 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
Place ice cubes in a cocktail shaker; top with blood orange juice, vodka, and orange-flavored liqueur. Cover shaker and shake; strain drink into a martini glass. Top drink with orange juice and garnish with lime wedge.
Mix together flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a quart sized "wide mouth" canning jar. Press each layer firmly in place. Add the orange candies last. It will be a tight fit. Attach these directions to jar: Orange Slice Cookies 1. Remove orange slice candy from jar. Set aside. 2 Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. ADD: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg slightly beaten and 1 teaspoon vanilla. 4. Mix until completely blended. You may need to finish mixing with your hands. 5. Mix in orange slice candy. 6. Shape into large sized balls. Place 2 inches apart on sprayed baking sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours. Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours. Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled). Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.
In a large bowl, whisk together the white sugar, vinegar, and vegetable oil. Stir in the celery, green pepper, red onion and pimentos. Pour the green beans, wax beans, lima beans and kidney beans into a colander, and rinse under cold water. Let drain for a few minutes, then stir into the bowl with the rest of the salad. Store in a large jar in the refrigerator, and shake or turn occasionally for 1 day to marinate. If you do not have a sealed container, simply stir the salad every few hours. This keeps for about a week, but will be gone sooner.
Heat oil in a skillet over medium heat. Fry almonds until pale brown, about 1 minute; remove with a slotted spoon and reserve. Add raisins to the skillet; cook until plump, about 1 minute. Remove with a slotted spoon and reserve. Place cloves, cardamom, and cinnamon stick in the skillet. Stir for 30 seconds. Add bay leaves; stir once. Add onions, increase heat to medium-high, and fry until they begin to brown at the edges, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add coriander, cumin, paprika, and turmeric; fry for 1 minute more. Spoon yogurt into the skillet. Reduce heat to medium. Stir and fry until the mixture becomes pasty and specks of fat appear at the edges, about 2 minutes. Add lamb; stir and fry until nicely browned on all sides, about 8 minutes. Pour in water and add salt. Bring to a boil, reduce heat to low, and cover. Simmer until meat is tender, about 45 minutes. Increase heat to dry out and thicken sauce, if necessary. Remove skillet from heat, add reserved almonds and raisins and stir in garam masala.
In a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour. Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan; cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna. Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
 Watch Now Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
 Watch Now In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
 Watch Now Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
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Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
Preheat the oven to 425 degrees F (220 degrees C). Lightly flour a baking sheet. Combine butter and brown sugar in a large bowl; beat using an electric mixer until smooth and creamy. Add egg and mix until well combined. Add mashed pumpkin and mix. Combine flour, baking powder, and salt in a small bowl. Add to pumpkin mixture and mix dough well. Turn dough out onto a lightly floured work surface; knead until smooth and satiny, 4 to 5 minutes. Add milk if dough is too thick. Mix in golden raisins. Pat dough into an 8-inch round about 1/2-inch thick. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the prepared baking sheet, leaving at least a 1/2-inch space between each. Bake in preheated oven until tops are light brown and crusty, 10 to 15 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!
In a medium saucepan combine the butter and marshmallows. Stir over low heat until melted. Remove pan from heat and stir in the crisp rice cereal. Prepare a pizza pan by lightly coating with vegetable oil spray. Press the cereal mixture evenly onto the pizza pan. Place into the refrigerator to cool. To make the sauce, combine cream cheese, confectioners' sugar and cocoa in a small bowl. Beat until smooth and creamy. Spread evenly over the pizza crust. Arrange the strawberries, bananas, and kiwi slices over the crust to look like pizza toppings, or make a fancy design. In a small cup, mix together the apricot jam with the water. Dab onto the fruit with a brush. This will keep the fruit from turning brown. Whip the heavy cream, sugar, and vanilla until stiff, drop dabs of whipped cream onto the pizza. Slice like a pizza, but thinner. This is a very rich dessert.
Preheat oven to 400 degrees F (200 degrees C). Drizzle lemon juice over salmon fillets. Combine bread, garlic, mint, lemon zest, salt, pepper, and cayenne in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a skillet over medium-high heat. Place salmon fillets, skin-side up, in the hot skillet and cook until edges are opaque, 3 to 5 minutes. Flip fillets and transfer to a baking dish, skin-side down. Press bread mixture over fillets. Bake in the preheated oven until salmon can be easily flaked with a fork and the crust is browned, 15 to 20 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan. Bake in preheated oven until golden brown, about 15 minutes. Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust. Bake in preheated oven until bubbling, about 30 minutes. Cool to room temperature on a wire rack before cutting into bars.
Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature. Beat egg yolks, one at a time, into the chocolate mixture. Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff. Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups. Chill in refrigerator until set, about 2 hours.
Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side. Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute. Serve duck breasts with Calvados sauce.
Combine coffee, chocolate sauce, cream cheese, demerara sugar, cream, and ice cubes in a blender or Ninja(R) Bullet; blend until cream cheese is blended smoothly.
Preheat the oven to 250 degrees F (120 degrees C). Grease a 9x13 inch pan. Combine the chopped orange slice candy with the coconut and chopped walnuts. Stir in the orange juice and vanilla. Press the mixture evenly into the prepared pan. Bake for 30 minutes in the preheated oven. Let cool. Scoop out spoonfuls and roll into walnut sized balls. Roll the balls in confectioners' sugar.
Bring the water to a boil in a small saucepan. Add the tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes. Remove the tea bag and stir in the sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in the milk, vanilla, cinnamon and nutmeg. Heat through but do not boil. Pour into mugs and top with whipped cream and a cinnamon stick garnish.
In a large bowl, mix together the pudding mix, buttermilk and whipped topping. Cover and refrigerate until serving. Just before serving, fold in the oranges and cookie crumbs.
Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl. Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up. Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.
Combine banana, kale, lime juice, and honey in a blender; blend until smooth.
Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes. Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise. Preheat the oven to 350 degrees F (175 degrees C). Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape. Place skins on a greased baking sheet and place the scoopings into a bowl. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top. Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.
Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.
In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla. Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top. To make the frosting: In microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.
Preheat oven to 350 degrees F (175 C). Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery. Cover and bake for 1 hour.
Combine boiling water, raisins, cherries, 1/4 cup honey, and dark brown sugar in a blender. Let stand until raisins and cherries have plumped up and liquid has cooled, about 10 minutes. Puree until liquefied. Mix yeast, 1 tablespoon honey, and warm water together in a large bowl; let stand until bubbly, about 10 minutes. Combine 2 cups bread flour, 2 cups whole wheat flour, rye flour, powdered milk, vital wheat gluten, and salt in a bowl. Stir liquefied fruit mixture into the yeast mixture. Add the flour mixture. Stir until combined and a dough is formed, 6 to 8 minutes. Mix oil into the dough. Add the remaining 1 cup whole wheat flour. Mix in the remaining 1 cup bread flour 1/4 cup at a time; dough should pull away from the sides of the bowl but still be sticky. Turn dough out onto a well-floured surface; allow to rest for 10 minutes. Knead until dough is smooth and elastic. Dust with as little additional flour as possible; dough should be tacky, not dry. Turn dough into an oiled bowl and cover with a loose cloth. Allow to rise until doubled in volume, about 1 1/2 hours. Turn dough onto a work surface and allow to rest for 10 minutes. Divide dough into 4 equal pieces and shape into rounds. Place on a baking sheet. Score the top of each loaf with a sharp knife. Cover and allow to rise again until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake until internal temperature reaches 180 degrees F (82 degrees C), 20 to 25 minutes more. Cool loaves on racks for at least 20 minutes before slicing.
Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate. Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl. Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.
In a blender, combine banana, milk, chocolate drink mix and sugar. Blend until smooth. Pour into glasses and serve.
Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.
Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside. Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid. Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.