HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a food processor or blender, crush the gingersnaps with the 2 tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8- or 9-inch springform pan to form a thin layer. If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake until the crust is brown and firm to the touch, 10 to 12 minutes. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place. Reduce oven heat to 300 degrees F (150 degrees C). Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes. Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust. Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250 degrees F (120 degrees C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing. Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven. If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Mix cashews, dates, raisins, and honey together in a bowl; form into balls, about 1 tablespoon per ball.
Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips. Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes. Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce. Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat. Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon. Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes. Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead. Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed. Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour. While dough is rising, preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.
Stir vegetables, meatballs, apricot jam, salad dressing, and soy sauce together in a skillet over medium heat. Cover the skillet and cook the mixture until the vegetables and meatballs are heated through completely, 15 to 20 minutes. Serve over rice.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning. Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.
Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches. Stir together remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.
Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed. Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.
Stir the yogurt, mayonnaise, green onion, parsley, pepper, salt, and Parmesan cheese together. Stir in milk to make it as thin as you like it, or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Beat all ingredients except self-rising flour with an electric mixer until fluffy. Add self-rising flour and mix well. Roll dough into balls, coat in sprinkles or favorite toppings, and flatten on ungreased cookie sheet. Bake for 5 to 8 minutes until done.
Preheat the oven to 375 degrees F (190 degrees C). Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt. Bake in the preheated oven until soft, about 1 hour. Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside. In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the 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.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish. Roast peppers in the preheated oven until tender, about 30 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more. Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend. Bake in the oven until cheese is melted, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans. In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks. In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.
Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside. Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid). Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces. Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.
Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock. Cook on High for 5 hours.
Preheat oven to 375 degrees F (190 degrees C.) In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper. Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms. In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.
Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.
Mix ranch dressing and salsa together in a small bowl. Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper. Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough. Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet. Bake in the preheated oven until golden brown, 20 to 30 minutes.
Boil 2 quarts water in a pot. Remove from heat, add tea bags, and steep for 20 minutes. Remove and discard tea bags. Combine remaining 2 quarts water, sugar, cinnamon stick, and cloves in a separate pot. Bring to a boil. Add the brewed tea, pineapple juice, orange juice, and lemon juice.
Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way. Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside. Cook the gnocchi according to the package directions, and drain them in a colander set in the sink. Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through. To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
Preheat an oven to 350 degrees F (175 degrees C). Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. Stir in brown sugar, oats, and chocolate chips. In a separate bowl, combine oil and vanilla extract; stir into flour mixture. Press dough into a 15x10 inch jelly roll pan. Bake in the preheated oven until lightly brown, about 15 minutes. Cool before cutting into bars.
In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt. Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally. Preheat an outdoor grill for high heat, and lightly oil grate. Grill asparagus 10 minutes, or to desired tenderness.
Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish. Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading. Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish. Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes. Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.
Place red onion slices into a bowl and cover with ice water; stir in vinegar. Place lentils into a saucepan with water and bring to a boil; reduce temperature to low and simmer until lentils are tender and still keep their shape, 5 to 10 minutes. Stir 1 teaspoon salt into lentils and let sit off the heat for 1 minute; drain and transfer lentils into a salad bowl. Drain onion slices; gently fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper. Heat a heavy skillet over high heat and pour in vegetable oil; remove skillet from heat and stir in cumin seeds, garlic, and chile pepper. Cook and stir until fragrant, about 30 seconds; stir in tamarind paste and turmeric. Mix well for 30 seconds. Pour tamarind mixture over lentils, toss to coat, and serve.
In a large pot of boiling salted water, cook angel hair pasta until al dente. Drain. In a large saute pan, heat butter over medium heat until melted. Stir in the Cajun seasoning and heavy cream. Cook until sauce is reduced by half. Stir in the green onions and crayfish or shrimp. Heat thoroughly. Serve over hot angel hair pasta.
Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper. Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.
Season ribs with salt and pepper. Place in bottom of 5-quart slow cooker. Combine remaining ingredients in food processor and process until smooth. Cover ribs with sauce. Cook on low 8 to 10 hours, or on high 4 to 5 hours. Serve warm.
Mix 1/4 cup soy sauce, fish sauce, ginger, and garlic together in a large bowl. Stir in beef cubes. Marinate in the refrigerator for at least 1 hour and up to overnight. Preheat oven to 275 degrees F (135 degrees C). Place flour in a shallow bowl. Strain beef into the flour; toss to coat. Reserve marinade. Heat peanut oil and 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add beef cubes; saute until browned, 3 to 4 minutes. Transfer to an oven-safe plate and place in the oven to keep warm. Cook eggs in the same wok until scrambled, about 2 minutes. Stir in reserved marinade, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and Chinese five-spice powder; cook for 1 minute. Stir rice gradually into the wok until evenly distributed. Pour in tomato sauce; cook and stir until heated through, about 4 minutes. Whisk lemon juice, salt, and pepper together in a bowl. Divide evenly among 4 dipping cups. Serve beef with rice, lemon juice, and chopped onion.
In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing). Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.
In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well. Form into a ball and roll in chopped nuts. Chill for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners. Whisk flour, green tea powder, baking powder, and salt together in a bowl. Beat sugar and oil together in another bowl; whisk in eggs and vanilla extract. Pour sugar mixture into flour mixture and stir gently until batter is just-combined. Stir applesauce into batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash. Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel. Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.
Preheat an oven to 350 degrees F (175 degrees C). Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish. Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.
Combine bananas, pineapple, almond butter, and chia seeds in a blender; add water. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream. To Make Spiced Cream: Mix together whipping cream, confectioners' sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.