HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Place frozen hash browns in the bottom of a 9x13-inch baking pan; season with salt and pepper. Spread onion and bell pepper over the hash browns; layer mushrooms slices on top. Add bacon. Beat milk, eggs, and salt together in a bowl. Pour mixture over the bacon, pressing lightly with a spatula to distribute. Spread Cheddar cheese on top. Bake in the preheated oven until egg mixture is set, 30 to 40 minutes.
Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball). Pour half of this mixture over stiffly beaten egg whites. Stir. Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle). Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.
Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir black beans with the ground beef; add salsa, water, and taco seasoning mix. Cook, stirring frequently, until the mixture is heated through, 5 to 7 minutes.
Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours. Remove the cheese ball from the refrigerator 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 inch square baking pan. Combine flour and baking powder and set aside. In a large, clean glass or metal bowl, whip egg whites and salt and until foamy. Gradually add sugar and continue to whip until stiff (but not dry). Gradually fold in dry ingredients then fold in dates and nuts. Spread evenly in prepared pan. Bake for 20-30 minutes or until firm to touch. Cool in pan until just cool enough to handle. Cut into finger-sized lengths and roll between palms to form logs. Roll each log in confectioners' sugar. Cool completely on wire rack.
Place Brussels sprouts into a saucepan filled with lightly salted water. Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain. Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl. Toss Brussels sprouts in mustard mixture to coat.
In large mixing bowl, cream together sugars and shortening till fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture. Stir in the oats, and the orange candy. NOTE: Dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier. Using about one tablespoon of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets. Bake in a 350 degree F (175 degrees C) oven for 10 to 12 minutes or until lightly browned. Remove and cool on a wire rack.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened. Sprinkle on the basil, salt and pepper, and stir to combine.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Line a baking sheet with parchment paper. Set aside. Place 2 chopped white chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Divide melted chocolate in half. Stir matcha into half of the chocolate. Alternately, spoon white and green chocolate onto the prepared baking sheet. Spread about 1/4 inch thick and gently swirl with a spatula. Sprinkle with salt. Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Mix the ground turkey, goat cheese, sun-dried tomatoes, garlic, panko bread crumbs, salt, pepper, and hot chili flakes together in a large bowl with your hands until evenly mixed. Form the mixture into patties about 3-inches in diameter. Dust each patty lightly with flour on each side. This will allow patties to brown nicely in oil. Heat the olive oil in a large skillet over medium-high heat; cook the patties in the hot oil until browned, 2 to 3 minutes per side. Pour the white wine over the patties, place a cover over the skillet, and continue cooking until the sliders are no longer pink inside and the juices run clear, about 5 minutes. Remove the sliders to a plate lined with paper towels to drain. Serve on the mini dinner rolls.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper. Sift together the cake flour and salt. Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk. Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans. Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks. Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.
Preheat the oven to 375 degrees F (190 degrees C). Mix flour, salt, and pepper together in a medium bowl. Place bread crumbs and egg whites into 2 separate bowls. Toss 1 chicken thigh in flour to lightly coat; shake off excess. Dip lightly into the egg whites. Let excess egg drip back in the bowl. Press into bread crumbs to coat both sides evenly. Place the breaded chicken thigh onto a baking sheet. Repeat with remaining chicken thighs. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes. Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture. Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight. Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Cream the shortening and brown sugar together. Mix in the egg and milk. Stir in the apples. Add the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg. Stir in the nuts and dates. Either drop spoonfuls of dough onto a lightly greased cookie sheet or spread dough into a 13x18 inch lightly greased jelly roll pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes for the cookies or 20 to 25 minutes for the bars. Let cool then ice, if desired.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer. Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion. Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper. In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 40 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Spray 3 round baking dishes with cooking spray. Mix flour, sour cream, and egg together with just enough water to bring the mixture together into a thick spreadable consistency. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Set beef mixture aside to cool. Divide the dough mixture into thirds. Stretch each portion to cover the bottom of a prepared baking dish. Spread about one-third of the ground beef mixture over each pastry dough. Top each with about 2 cups shredded Cheddar cheese. Cover each with aluminum foil. Bake in preheated oven until cheese is lightly browned and bubbling, 25 to 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with heavy-duty aluminum foil. Combine bread crumbs and 1 teaspoon melted butter in a small bowl. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir ham and onion in melted butter until onion turns translucent, about 5 minutes. Stir in thyme and cook for 1 minute. Add flour and cook, stirring constantly, until flour has lost its raw smell, about 3 minutes. Remove from heat and pour in 1/2 cup plus 1 tablespoon milk. Place saucepan back over medium heat and cook, stirring constantly, until sauce is thick, 1 to 2 minutes. Remove saucepan from heat and add 1/2 cup shredded Gruyere cheese, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg. Stir to combine. Stir chicken and diced pickle into cheese sauce. Place toasted bread slices on the prepared baking sheet. Brush one side of each bread slice with 3/4 teaspoon melted butter. Turn slices over and top each with 1/4 of the cheese sauce. Sprinkle 1 tablespoon shredded Gruyere cheese over the top of each sandwich. Top with bread crumb mixture. Bake sandwiches in the preheated oven until cheese is bubbling and chicken mixture is hot, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside. In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart. Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Preheat oven to 475 degrees F (245 degrees C). Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. Transfer pancetta to a paper towel-lined plate. Pour remaining 5 teaspoons olive oil into the same skillet; cook and stir garlic until fragrant, about 20 seconds. Add Brussels sprouts to garlic; cook, stirring constantly, until sprouts begin to brown, 5 to 10 minutes. Transfer sprouts and garlic to a bowl and crumble cooled pancetta over the mixture. Add mozzarella cheese and fennel seed; toss to coat. Place pizza crust onto a baking sheet and spread Brussels sprouts mixture atop pizza crust. Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
In a medium saucepan, melt butter and saute onions and shrimp over medium heat until shrimp are pink. Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft. Preheat oven on broiler setting. Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during the last 30 seconds of cook time. Remove and set aside. Prepare Knorr(R) Rice Sides(TM) - Creamy Chicken flavor in same skillet according to package directions. Stir in chicken and tomatoes. Sprinkle with mozzarella and basil.
Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully crack an egg into each indentation. Top with chopped tomatoes. Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside. Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well. Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.
Combine okra, onion, green tomato, jalapeno pepper, and garlic in a large bowl. Whisk milk, eggs, salt, and black pepper together in a separate bowl; pour over vegetables and toss to coat. Gradually add cornmeal to vegetable mixture until liquid is absorbed and ingredients are moist and evenly mixed. Heat oil in a skillet over medium heat; spoon batter into skillet. Reduce heat to medium-low and cover. Fry until bottom of fritter is browned, 10 to 15 minutes. Flip fritter and fry until other side is browned, 5 to 8 minutes. Cut into slices to serve.
Blend the bananas, evaporated milk, milk, sugar, ice, and nutmeg in a blender until smooth; pour into glasses and garnish each with a pinch of cinnamon to serve.
Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir pectin into berry mixture and boil, stirring constantly, for 1 minute. Remove pot from heat and skim foam off the top using a metal spoon. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area.
Inspect 8 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until rhubarb jam is ready. Wash new, unused lids and rings in warm soapy water. Combine figs, port wine, and orange zest in a bowl. Soak for 2 to 3 hours. Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts to fall apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil over high heat. Add sugar and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon. Pack rhubarb-fig jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Combine pumpkin puree, kidney beans, garbanzo beans, black beans, corn, diced tomatoes, onion, jalapeno peppers, oregano, garlic powder, and cayenne in a large pot. Simmer over medium heat, about 40 minutes. Stir water, chili powder, cumin, black pepper, and salt into the pot. Reduce heat to low, cover, and simmer until flavors combine, about 20 minutes.
Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.
In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust. In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm. Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes. In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.
Preheat oven to 375 degrees F (190 degrees C). Brush both sides of tortilla with oil. Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla. Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven. Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge. Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn. Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan. Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.