HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later. Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes. Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes. Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours. Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes. Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices. Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar. Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, 25 to 30 minutes. Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls.
Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes. Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker. Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours. Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree. Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 5 to 10 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). Store in a cool, dark area.
Preheat the oven to 400 degrees F (200 degrees C). Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin. Bake in the preheated oven until egg white is just set, about 10 minutes. Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.
Pulse flour, cold butter, 1 egg, Marsala wine, 1 tablespoon white sugar, baking powder, and fine salt together in a food processor until mixture resembles coarse crumbs. Add 2 tablespoons ice water and pulse briefly until dough just comes together. Turn dough out onto a lightly floured work surface and press into a disc; wrap in plastic wrap and refrigerate until chilled, at least 2 hours. Preheat oven to 400 degrees F (200 degrees C). Roll chilled dough out enough to line a 9-inch pie plate. Trim and crimp edges of dough; prick base of the dough all over with a fork. Line dough with parchment paper and pour baking weights into parchment. Bake in the preheated oven until crust is set, about 15 minutes. Remove weights when cool enough to handle and let crust cool completely. Reduce oven temperature to 350 degrees F (175 degrees C). Whisk ricotta cheese, 4 eggs, 1/3 cup white sugar, egg yolks, vanilla extract, lemon zest, 1/2 teaspoon orange zest, and salt together in a bowl until filling is smooth and creamy. Pour filled into cooled pie crust. Sprinkle chocolate chips and candied orange peel over the top and light press chocolate and orange into filling with the tip of a knife. Bake in the oven until pie is just set, about 45 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool pie completely and refrigerate until chilled, at least 2 hours. Stir 1/4 cup sugar and 1/4 cup water together in a small saucepan; bring to a simmer, remove from heat, and cool. Toss chopped orange zest with cooled sugar mixture. Cut cooled pie into slices and top each with pistachios and chopped orange zest.
Mix green olives, black olives and banana peppers together in a bowl. Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.
Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 30 minutes.
Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours. Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf. Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets. Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Fill a saucepan almost halfway with water; bring to a boil. Measure 1/3 cup cold water in a glass measuring cup. Dissolve gelatin in the cold water, stirring constantly to prevent lumps. Stir in stevia powder and soft drink mix. Place measuring cup in the boiling water. Stir gelatin mixture until syrupy. Place candy molds on a baking sheet. Remove gelatin mixture from boiling water and immediately fill molds using a small syringe. Chill gelatin mixture until set, at least 1 hour and up to 2 days. Remove from molds.
Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust. Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely. Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust. Refrigerate until filling is set, about 4 hours. Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.
Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain. Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan. In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.
Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency. Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.
Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.
Place the carrots and potatoes into the bottom of a slow cooker, and place the pork roast on top. Add the onion, garlic, bay leaf, and red pepper flakes, and pour the tomato sauce and vinegar over everything. Set the cooker to Low, and cook for 8 hours. Season to taste with salt and pepper. Slice the pork, and serve with carrots, potatoes, and some of the sauce spooned over each portion.
Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers. Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.
Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners. With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms. Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk. Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling. With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed. Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim. Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.
Blend ice cubes, water, frozen berries, fresh berries, lemon juice, sugar, and orange juice together in a blender until a slushy consistency is reached, about 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt. With a sharp knife, cut pastry into 3-inch long strips, about 3/4 inch wide. Twist the strips twice, then arrange on the prepared baking sheets so they don't touch. Bake in the preheated oven until browned, about 15 minutes.
Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker. Secure the cover onto the slow cooker and cook on Low for 8 hours.
Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned, 15 to 20 minutes. Add garlic; cook until fragrant, about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half, about 5 minutes. Stir remaining 1/2 cup white wine, crushed tomatoes, and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream, 1/2 cup Parmesan cheese, and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through, 1 to 2 minutes. Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain. Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.
Preheat oven to 425 degrees F (220 degrees C).
 Watch Now Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
 Watch Now Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
 Watch Now
Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.
Combine the avocado, lime juice, green onion, cucumber, salt, and water in a blender; blend until smooth.
Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.
Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well. Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan. Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely. To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic. Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat. Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper. Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl. Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined. Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl. Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter and unsweetened chocolate together 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 pour chocolate mixture into a bowl. Mix sugar, eggs, and vanilla extract into chocolate mixture using a fork. Stir flour and salt into chocolate mixture until batter is smooth; fold in chocolate chips, walnuts, and oats. Pour batter into the prepared baking dish. Bake in the preheated oven until brownies are beginning to pull away from sides and middle is done, 25 to 30 minutes. Cool before cutting.
Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.
In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes. Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.
In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes. Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally. Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock. Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.
Fill a pot with water, bring to a boil, and reduce heat to a simmer. Cook the shrimp in the simmering water until they turn pink and opaque, 3 to 4 minutes. Drain the shrimp, and cut in half; mix the shrimp, sour cream, and Swiss cheese in a bowl. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish. 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 pasta shells, 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 13 minutes. Gently remove the shells with a slotted spoon. Stuff 18 shells with about 1 1/2 tablespoon of the shrimp mixture, place them in the prepared baking dish, then cover each stuffed shell with another shell to enclose the filling. Melt the butter in a skillet over medium heat. Cook and stir the mushrooms and green onions until the mushrooms give up their juice, about 3 minutes. Stir in the flour, white wine, salt, pepper, and half-and-half cream. Cook, stirring often, until thickened and smooth. Pour the sauce over the stuffed shells. Sprinkle the top with Parmesan cheese. Bake in the preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray. 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. Mix in salsa and taco seasoning. Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend. Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.