HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust. Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely. Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely. Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside. Preheat the oven to 350 degrees F (175 degrees C). Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture. Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way. Bake in the preheated oven until eggs are set, about 18 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan. In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat. In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan. Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper. Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. Stir together the flour, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, cream together the butter and sugar until smooth. Mix in the pumpkin then beat in the eggs one at a time. Stir in vanilla. Gradually blend in the dry ingredients. Fold in chocolate chips and nuts. Spread the mixture evenly into the prepared pan. Bake for 35 to 45 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cut into bars and serve warm or cooled.
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock. In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
Place the couscous in a bowl, and stir in the boiling water. Cover, and let stand for 10 minutes. Meanwhile, bring the cream-style corn, butter, and mozzarella cheese to a simmer in a saucepan over medium heat. Once the corn is hot, fold it into the couscous, and season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Broil the mushrooms on the baking sheet stem-side-down for 5 minutes to soften. Remove from the oven, and turn the mushroom caps over. Place a dab of the steak sauce into each cap, then place a piece of brie on top. Return to the oven, and broil until the cheese is bubbly and golden brown, about 5 minutes more.
Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste. Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture. Stir raisins into squash puree and top with goat cheese.
In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides. Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender. Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside. In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin. Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg. Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Blend strawberries, 1 cup water, and mint leaves in a blender until smooth, 20 to 30 seconds; strain into a 2-quart pitcher. Stir coconut water, 1 cup water, lime juice, lemon juice, and agave nectar into the strawberry mixture. Mix chia seeds in small increments into the strawberry mixture, stirring continually to keep from clumping together. Refrigerate mixture until chia seeds fully absorb the liquid, 30 minutes to overnight.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, whip egg whites until stiff peaks form. Fold in crackers, vanilla, sugar and nuts. Spread evenly into 9 inch pie pan. Bake at 325 degrees F (165 degrees C) for 20 minutes. Cool completely. Spread whipped topping over pie, then sprinkle with coconut.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans. Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste. Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed. Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula. Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter. Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.
Bring water to a boil in a saucepan; stir in oats and salt. Reduce heat to low and cook oats until tender and water is absorbed, 25 to 30 minutes. Chop kale into 1/4-inch pieces. Heat 1 tablespoon olive oil in a skillet over medium heat. Add kale; cook and stir until softened and bright green, about 5 minutes. Reduce heat to low and cover skillet. Cook until kale is tender, 3 to 4 minutes more. Transfer kale to a plate. Return skillet to medium heat, add remaining oil. Crack egg into the skillet and cook until egg is white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip egg gently to avoid cracking yolk. Cook egg to desired doneness, 1 to 3 minutes more. Pour oatmeal into serving bowl. Top with kale and egg; season with harissa, salt, and pepper.
Preheat oven to 375 degrees F (190 degrees C). Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly. Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.
Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl. Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet. Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned. Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper. In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool. Toss sweet potatoes in olive oil on a baking sheet. Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool. Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes. Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, pecans and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies using a fork dipped in flour. 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.
Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften. Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar. Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes. Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Put English muffin halves cut-side down onto a baking sheet. Spread 1 teaspoon salsa over each muffin half. Divide bacon between each half and sprinkle enough cheese over the 'pizza' to just cover the sauce. Bake under the broiler until the cheese is melted, 5 to 10 minutes.
Place the water, white miso, tahini, garlic, and lemon juice into a blender. Cover, and puree until smooth.
To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet. Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust. In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown. Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges. To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander. Place almonds and confectioners' sugar in the food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store in a cool, dry place.
Place almond milk, mango, bananas, rolled oats, and acai pulp in a blender; blend until smooth. Pour into 2 bowls and top with chia seeds and drizzle with maple syrup.
Preheat an oven to 450 degrees F (230 degrees C). Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet. Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Trim fat from beef chuck roast and place the fat into a large saucepan with vegetable oil over medium heat. Cook, stirring occasionally, until the fat chunks are lightly browned, about 15 minutes. Add beef bones to the fat. Pour in enough water to cover the bones and stir in vinegar. Bring liquid to a boil and reduce heat to low; simmer until stock has reduced to about 1 1/2 cups of liquid, about 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut beef chuck roast into 3/4-inch thick slices and cook on the preheated grill until browned, 3 minutes on 1 side and 2 minutes on the other side; cut beef slices into 1/2-inch cubes. Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes; drain on paper towels. Transfer beef cubes into a large soup pot over medium heat. Add bacon, diced tomatoes, black beans, kidney beans, cannellini beans, onions, garlic, tomato paste, green bell pepper, red bell pepper, jalapeno peppers, serrano peppers, chili powder, smoked paprika, cumin, chocolate, anchovy paste, and bay leaf. Strain broth from beef bones; discard bones. Skim excess fat from the broth and pour broth over the chili ingredients. Use a large spoon to make a well 2 inches deep in the meat, broth, and vegetables, and pour stout beer into the hole; bring to a simmer. Place cover on soup pot and cook until beef is tender and flavors have blended, about 3 hours. For a thicker chili, dip about 3 tablespoons of liquid from the pot and whisk with cornstarch in a bowl; stir cornstarch mixture into chili and simmer until thickened, about 5 minutes.
Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot. Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes. Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat. Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.
Preheat oven to 375 degrees F (190 degrees C). Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed. Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper. Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes. Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Put the blackberries into a 1.5-liter bottle. Zest lime and add zest to bottle. Remove and discard remaining pith and connective membranes from the lime; putting only the remaining pulp into the bottle. Pour tequila into the bottle. Seal the bottle and store in a cool, dark place for 2 weeks, shaking once daily. Strain tequila through cheesecloth or coffee filter. Stir simple syrup into the tequila.
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
 Watch Now Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
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Soak quinoa in a bowl with water to cover until it starts to germinate and you see the grain tails, 8 to 10 hours. Wash quinoa through a strainer. Pour quinoa into a pot and add 4 cups water. Bring to a boil. Reduce heat to low and simmer until tender, 20 to 30 minutes. Let cool briefly. Pour quinoa and water into a blender; add olive oil and salt. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 1 minute. Let cool until safe to handle, and strain through a cheesecloth for an even better texture.
Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts. Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles. Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.
In a Dutch oven, combine the dried apples, apple juice, clove, allspice and cinnamon; mix well. Bring to a boil, cover and simmer for 20 to 25 minutes. Place mixture in blender and puree until smooth. Place in jars and refrigerate.
In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally. Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes. Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.
Grease and line a baking sheet with parchment paper. Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".
Preheat an outdoor grill for medium-high heat.
 Watch Now Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside. Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess. Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Slice each baguette segment lengthwise. Brush the cut sides with olive oil. Toast in toaster to your preferred darkness, 2 to 4 minutes. Heat red peppers in a saucepan over medium heat until hot, 2 to 3 minutes. Spread thick layers of goat cheese onto the cut sides of each baguette piece. Spread red peppers onto 3 of the baguette pieces. Sprinkle balsamic vinegar over the red peppers; top with arugula and basil. Place remaining baguette segments atop the fillings to finish the sandwiches.