HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Season the salami with salt and black pepper in a skillet; cook and stir over medium heat until hot, 3 to 5 minutes. Stir in the barbeque sauce, diced tomatoes with green chilies, onion, spinach, sage, and cinnamon; cook, stirring occasionally, until hot and the spinach has wilted, about 10 minutes. Reduce heat to low and allow to simmer while preparing the rolls. Roll out the crescent dough, pinching the perforations closed if necessary. Spoon the sausage mixture over the crescent roll dough, leaving a 1 1/2-inch strip along one edge uncovered by filling. Working from the unfilled edge, roll the crescent dough over the filling. Pinch the seam closed. Gently transfer the roll onto the prepared baking sheet. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 15 minutes. Serve in slices.
Preheat oven to 450 degrees F (230 degrees C). Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil. Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour. Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes. Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.
Preheat an oven to 350 degrees F (175 degrees C). Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish. Bake the Brie in the preheated oven until softened, about 5 minutes. While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.
Cook the bacon in a skillet over medium heat until crisp, then remove to drain on a paper towel. Chop bacon into small pieces. Beat eggs and milk together in a small bowl until smooth. Stir in the bacon bits, Cheddar cheese, and onion; season to taste with salt and pepper. Melt butter in a small skillet over medium heat, pour in eggs, and cook, stirring constantly, until they reach the desired consistency. While frying, keep tossing all the ingredients around with a spoon also use a fork to crush up the eggs so they are more scrambled.
In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans. Refrigerate in an airtight container for up to 10 weeks. Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot. Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.
Pour 1 cup boiling water over the gelatin mix in a large bowl. Stir it until it is dissolved. Add 1/2 cup pineapple juice. Place it in the refrigerator to partially gel. It is important that the gelatin is only partially gelled. Meanwhile, cook the pineapple in a small saucepan until it boils. Let it cook about 5 minutes. Cool it to room temperature. When the gelatin is partially gelled, blend the softened cream cheese into it until it is creamy. Mix in the cooled, cooked pineapple. Whip the cream until it is fluffy. Fold it into the gelatin-cream cheese mixture. Fold the nuts into the gelatin mixture. Pour it all into a pretty crystal bowl and place it in the refrigerator to completely gel.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately add sour cream and cottage cheese to pasta; mix together. Add Worcestershire sauce, onion and garlic to mixture, if desired. Pour mixture into a lightly greased two-quart baking dish and top with bread crumbs. Bake in preheated oven for 45 minutes.
In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce and Parmesan cheese. Serve immediately.
Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid. While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside. Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.
Blend pineapple juice, yogurt, strawberries, and banana together in a blender until smooth.
Season shrimp lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl. Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time. Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.
In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat. Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites. Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites. Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged. Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes. Slide pancake onto a plate and sprinkle confectioners' sugar on top.
Bring water to a boil in a saucepan. Add rosehips to boiling water, cover, reduce heat, 8and simmer gently for about 8 minutes. Remove from heat and stir in sugar until dissolved. Leave covered to steep for 10 minutes. Strain tea through a fine sieve. Cool to room temperature, then transfer to the fridge to chill.
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
Cut orange into sections, and remove the seeds. Grind the sections, peels and all. Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened. Spread hot filling between layers or on top of cake.
Preheat an air fryer to 360 degrees F (182 degrees C). Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated. Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings. While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done. Pour sauce over cooked wings and toss to coat.
In a large heavy saucepan or Dutch oven, stir together the water and sugar. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, and stir in the marshmallow creme, vanilla, food coloring and pecans. Let the mixture sit for about 5 minutes until slightly cooled and thickened. Drop by spoonfuls onto waxed paper. Chill until firm before storing in an airtight container.
Combine flour and salt in a large bowl. Cut shortening into flour mixture until mixture resembles coarse crumbs. Add orange juice a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate before rolling.
Spread each slice of cocktail bread with mayonnaise. Place 2 or 3 slices of cucumber on each. Sprinkle with lemon pepper.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spread Brussels sprouts, cauliflower, apples, and onion onto the prepared baking sheet; drizzle with olive oil. Season with salt and black pepper; stir until evenly coated. Bake in the preheated oven until Brussels sprouts and cauliflower are tender, 20 to 25 minutes. Transfer Brussels sprouts mixture to a serving bowl. Fold in raisins and walnuts; drizzle with wine. Toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil. Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated. Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
Preheat an oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, 2 tablespoons of white sugar, and melted butter together in a bowl. Reserve a couple tablespoons of the cracker mixture to use as garnish. Press the remaining cracker mixture into a 9-inch pie plate to form a crust. Place 1/2 cup of sugar, cornstarch, and salt in the top of a double boiler over just-barely simmering water. Slowly stir in the scalded milk, stirring until mixture thickens. Slowly whisk 1/3 of the milk mixture into the beaten egg yolks, then pour the egg mixture back into the double boiler. Cook for 2 minutes, stirring constantly so as not to scramble the eggs. Remove from heat, and cool slightly, then stir in the remaining 2 tablespoons of butter and 1 teaspoon of vanilla extract, until butter is melted. Pour the egg mixture into the prepared pie shell. Set aside. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1/4 cup of sugar and 1/2 teaspoon of vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue over the pie. Bake in the preheated oven until the meringue is lightly browned, about 10 minutes. Cool, and sprinkle with the reserved graham cracker mixture before serving.
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan. In a small bowl, mix Parmesan cheese, butter, and mayonnaise. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large skillet over medium heat, brown beef, and saute onion, green pepper and garlic; drain and return to skillet. Preheat oven to 350 degrees F (175 degrees C). Stir condensed cream of mushroom soup, water, and condensed tomato soup into skillet. Stir pasta into meat and soup mixture; mix together well. Spread mixture into a 9x13 inch baking dish; top with Cheddar cheese. Bake in preheated oven for 20 to 30 minutes; serve.
Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.
In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint sprigs, and mash with a wooden spoon to release some of the oils. Pour in water, and mix well. Mix in jalapeno slices. Put a lid on the pitcher, and refrigerate 8 hours, or overnight.
Bring a large pot of water to a boil. Meanwhile saute garlic, chili flakes and anchovies in olive oil for 1-2 minutes or until garlic is slightly yellow in color. Add the tomatoes, olives and capers, bring to a simmer. Season the sauce with salt. Meanwhile, cook the pasta according to package directions, drain and toss with sauce. Stir in parsley before serving.
Grind the basmati rice in a coffee grinder until it resembles a coarse powder. Empty the ground rice into a bowl. Repeat the process with the quinoa, millet, buckwheat, sesame seeds, and flax seeds. Stir in the cornmeal and amaranth. Store in an air tight container in the refrigerator until ready to cook.
Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.
In a small bowl, mix together softened Neufchatel cheese and crushed pineapple. Spread 1/4 of the pineapple and cheese mixture on a slice of bread. Top with a tablespoon of almonds, and cover with another slice of bread to make a sandwich. repeat with remaining ingredients.
In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside. Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.) Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side. Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife. Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish. Combine applesauce, sugar, peanut butter, water, coffee-flavored liqueur, egg replacer, honey, and vanilla extract in a large bowl; mix until well-blended. Sift flour, cocoa, baking powder, and salt together in another bowl. Stir into applesauce mixture. Pour batter into the prepared baking dish. Sprinkle walnuts on top. Bake in the preheated oven until edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 25 minutes.
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain. In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Preheat oven to 325 degrees F (165 degrees C). Separate the eggs and beat the whites until soft peaks form, beat in 3 tablespoons of the sugar and continue beating the whites until glossy. In the top half of a double boiler; beat the egg yolks until thick. Beat in 1 cup of the sugar, the flour, and salt. Mix thoroughly. Add the boiling water slowly, stirring constantly. Stir in the vinegar. Cook egg yolk mixture over hot water until mixture is thick and smooth. Stir in the salt and the lemon juice. Pour the batter into one 9 inch baked pie shell. Cover top of pie with meringue. Bake at 325 degrees (165 degrees C) for 20 minutes. Allow to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Whisk 5 cups flour, 1 tablespoon brown sugar, baking powder, and salt in a large bowl. Cut lard into flour mixture until mixture resembles coarse crumbs. Whisk cold water, 1 egg, and vinegar together in a separate bowl. Make a well in the center of flour-lard mixture. Pour egg mixture into well and mix until dough forms. Divide dough into fourths; wrap 3/4 of the dough in plastic wrap. Form the remaining 1/4 of the dough into 12 balls and flatten each ball into a disc. Press each disc into the bottom and up the sides of a muffin cup. Beat cream cheese and white sugar together in a bowl until smooth. Add 1/3 cup melted margarine, milk, 2 eggs, and vanilla extract to cream cheese mixture; beat until smooth. Pour cream cheese mixture into prepared muffin cups. Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted margarine together in a bowl with a fork until crumbly, adding more flour and brown sugar as necessary until crumb topping has desired consistency. Sprinkle topping over each muffin cup. Bake in preheated oven until filling is set, 12 to 15 minutes.