HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots. Bake in preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.
Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb. Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes. Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth. Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Preheat oven to 350 degrees F (175 degrees C). Mix butter, eggs, vanilla and sugars together. Add dry ingredients and blend well, until mixture is whipped. Mix in chocolate chips. Drop tablespoon sized pieces dough onto a greased cookie sheet; bake for 8-10 minutes, until edges are browned. Remove from oven before the center is browned.
Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.
Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container. Refrigerate 15 minutes to overnight.
Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred. Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set. Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.
Pour the sauerkraut into a slow cooker with one can of the chicken broth and the caraway seeds. Cover, and cook on Low for 2 hours. Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil. In another saucepan, bring water, milk and margarine to a boil. Mix in instant potato flaked until well blended, remove from heat, and stir in the eggs, baking powder, and enough flour so that the dough is firm but not sticky. Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil. Pinch off pieces of the potato dough, and roll them into long thin dumplings (like pigtails). Drop the tails into the boiling chicken broth, and cook for 15 to 20 minutes. Strain the dumplings from the broth, and add them to the sauerkraut in the slow cooker. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil. Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.
In a large skillet heat oil over medium heat. Sprinkle seasoning salt on both sides of tomato slices, then dredge in the 1/2 cup of flour. Place tomatoes in the hot oil and fry until golden brown, turning once. Keep tomatoes warm. Add the 2 tablespoons of flour to the oil and cook over medium heat, stirring until smooth, about one minute. Gradually pour in the half and half, stirring constantly until thickened. Stir in the brown sugar, salt and pepper. Spoon gravy over the tomato slices and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray. Press cream cheese evenly onto the bottom of the pie plate. In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish. Bake at 350 degrees F (175 degrees C) until the cheese has melted.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Whisk flour, salt, and pepper together in a shallow bowl. Beat eggs in a separate bowl until frothy, about 30 seconds. Combine panko bread crumbs, Parmesan cheese, basil, and oregano in a third shallow bowl. Dredge fish through the flour mixture until evenly coated, shaking off excess flour. Dip fish into egg, allowing excess egg to drip into bowl. Press fish into the panko mixture until evenly coated. Arrange coated fish on the prepared baking sheet. Drizzle olive oil over fish. Cook in the preheated oven until fish sticks are golden brown and flake easily with a fork, about 15 minutes. Mix ketchup, mayonnaise, and malt vinegar together in a bowl and serve alongside fish sticks.
Mix ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.
Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight. Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions. Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt. Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Beat eggs and milk in a bowl. Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper. Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom. Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.
Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.
Preheat the oven to 350 degrees F (175 degrees C). Beat sugar, butter, eggs, and vanilla extract together in a bowl until fluffy. Combine flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Stir flour mixture into butter mixture. Stir in pecans, butterscotch chips, chocolate chips, and cranberries. Drop cookie dough by rounded teaspoons onto an ungreased baking sheet. Bake in the preheated oven until lightly golden brown and set, 8 to 10 minutes.
In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended. Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish. Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased. Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs. Cut the lengthwise and serve with mustard sauce.
Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray. Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip bread slices 1 at a time in the egg mixture, coating both sides completely. Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl. Place dipped bread slices on a rimmed baking sheet and let rest until mixture soaks in, about 2 minutes. Place dipped bread in the preheated waffle iron. Gently close the lid without forcing it down. Cook according to manufacturer's instructions until golden brown, 3 to 5 minutes. Repeat with remaining slices.
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, place sun-dried tomatoes, olives, parsley, olive oil, anchovy fillets, and garlic in a large serving bowl. Drain pasta. Transfer to serving bowl, and toss with the sauce. Serve.
Preheat oven to 325 degrees F (165 degrees C). Thoroughly grease a 10-inch fluted tube pan. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined. In a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on Low until the batter is smooth. Pour the batter into the prepared cake pan. Bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.
Place grapefruit juice, peach, milk, cherries, and ice cubes in a blender. Blend until smooth.
Cut bison brisket into 2-inch pieces. Place bison brisket pieces in a 4- to 5-quart slow cooker. Combine broth, Worcestershire sauce, vinegar, chili powder, cayenne pepper, and garlic in a medium bowl. Pour over bison pieces in slow cooker. Cover and cook on low for 12 hours. Remove bison brisket pieces from cooker and place in large bowl; discard cooking juices. Use two forks to shred bison pieces. Reserve 2 cups of the shredded bison brisket in the bowl. Package the remaining shredded bison brisket in 2-cup portions in airtight containers. Chill for up to 3 days or freeze for up to 3 months.* Preheat oven to 375 degrees F. Arrange phyllo dough shells in a 15x10x1-inch baking pan. Stir barbecue sauce into the reserved 2 cups shredded bison in the bowl. Divide shredded bison evenly among phyllo shells. Top evenly with shredded cheese. Bake, uncovered, for 10 minutes or until heated through. Top with sour cream and cilantro.
Whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. Mix in a drop or two of green food coloring, or as desired; chill to serve.
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust. Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes. Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface; cut into small pieces. Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand. Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling; press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers. Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo; cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces. Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together. Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper. Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside. Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate. Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes. Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes. Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water, and drain. In a large bowl, combine the pasta, radishes, green onions, celery, mayonnaise, salt and pepper. Mix well, chill, and serve with sliced tomatoes.
Combine confectioners' sugar, butter, and milk in a saucepan. Bring to a boil, stirring constantly. Remove from heat and stir in chocolate chips until melted. Reheat over low heat if frosting hardens too quickly; thin out with milk if needed. Add salt so frosting is sweet with a mild salty kick.
Soften gelatin in cold water for 5 minutes. In a double boiler pan combine milk, salt, and 1/4 cup sugar. Stir until dissolved. Whisk in egg yolks and cook in double boiler until thickened, stirring constantly. Stir gelatin into custard mixture until thoroughly dissolved. Cool mixture. Stir almond extract, sherry, and 1/4 cup almonds into custard. In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. Fold egg whites into custard. Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.
Thread 1 watermelon cube, 1 feta cheese cube, and 1 mint leaf onto a toothpick. Repeat with remaining toothpicks.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. In a large bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.
Place ham in a baking dish. Pokes holes throughout ham. Cover with honey and brown sugar. Refrigerate ham for 5 days. Every time you go into refrigerator poke more holes into ham and spoon juice over ham. Preheat an oven to 450 degrees F (230 degrees C). Bake ham in preheated oven until hot in the center, about 90 minutes.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Heat oil in a skillet over medium-high heat while penne are cooking and saute ham until lightly browned and crisp, about 5 minutes. Pour in heavy cream and milk and cook until almost simmering. Add cheese wedge and melt in the sauce. Season with bouillon and pepper. Add penne and mix well. Transfer to the prepared baking dish and cover with Parmesan cheese. Bake in the preheated oven until cheese is melted and slightly browned, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets. Bake in the preheated oven until edges are golden, about 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well with a fork. Sprinkle remaining sugar over dough. Bake for 30 to 35 minutes in the preheated oven, or until golden. Cut into wedges while warm. Cool on wire rack; separate cookies.
Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.) Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees. Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread walnut pieces on a baking sheet lined with parchment paper. Toast walnut pieces under the preheated broiler until fragrant, 2 to 3 minutes. Arrange lettuce at the bottom of a large glass trifle bowl. Layer celery, grapes, and red apples on top. Cover with toasted walnuts and blue cheese crumbles. Combine yogurt, mayonnaise, honey, lemon juice, and lemon zest in a jam jar; seal and shake well. Season dressing with salt and pepper. Serving dressing alongside salad.
Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan. Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan. Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes. Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing. Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms. Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour. Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan. Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl. Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated. Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg. Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.