HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Place parchment paper over bottom of a 9-inch springform pan and seal pan around the base (the parchment paper should be sticking out the edges). Grease sides of pan, but not parchment paper. Pulse graham crackers, confectioners' sugar, walnuts, cinnamon, nutmeg, and salt in a food processor until mixture is crumbly, about 30 seconds. Pour melted butter over the crumbs and continue to process for 10 seconds. Push crumbs down the sides of the processor with a spatula and continue processing for about 10 more seconds until crumbs are evenly darkened. Press mixture firmly in an even layer across bottom of pan. Clean and dry food processor. Cut cream cheese into chunks and place in food processor. Add eggs, sugar, sour cream, half-and-half, sweetened condensed milk, flour, and vanilla extract. Using short 1-second pulses, blend until smooth. This should take about 15 seconds; scrape down the sides if necessary, but do not overmix. Bring water to a boil. While water is heating, carefully pour cheesecake filling into prepared springform pan. Smooth surface with a spatula. Pop large bubbles with the tip of a paring knife. Place a large roasting pan in bottom of oven; pour in boiling water. Set cheesecake on middle oven rack, above pan of water. Bake in preheated oven for 1 hour. Remove roasting pan, close oven, turn off heat, and let cheesecake rest inside oven for 1 to 2 hours. Remove cheesecake from oven; allow it to cool to room temperature. Store cheesecake in refrigerator and chill overnight before serving.
In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste. For meatballs: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through, about 15 to 20 minutes. For meatloaf: Preheat oven to 350 degrees F (175 degrees C). Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 75 to 90 minutes. For burgers: Add 3 to 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness.
Combine milk and vanilla bean in a pot and steep for at least 1 hour.
 Watch Now Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
 Watch Now Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
 Watch Now Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
 Watch Now Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.
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Whisk the gelatin mix with the boiling water in a bowl until dissolved. Pour cold water into the gelatin mixture; stir. Transfer the mixture to a small bowl. Stick 8 2-inch straws around the mold to serve as the "legs," 4 on each side. Refrigerate until gelatin is set, about 4 hours. Poke 2 toothpicks into the gelatin to serve as the "eyes."
Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes. Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.
Place bulgur wheat and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat, and fluff with a fork. Place cumin seeds in a medium skillet over medium heat, and cook 1 to 2 minutes, until lightly toasted. Place oil in the skillet, and saute garlic and onions until tender. Stir in the tofu, and cook until lightly browned. Mix the broccoli and green bell pepper into the skillet, and cook until tender. Stir in the kumquat slices and basil leaves. Sprinkle with lemon juice, and season with salt and cayenne pepper. Serve over the cooked bulgur wheat.
Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed. Cover and cook on Low for 8 1/2 hours, or High for 4 hours. Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Heat oven to 400 degrees F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. Reduce oven temperature to 350 degrees F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
Preheat oven to 375 degrees F (190 degrees C). Beat butter and shortening together in a bowl until creamy. Beat confectioners' sugar, water, egg, vanilla extract, and almond extract into the creamed mixture. Stir in flour and salt until dough is smooth. Fold chocolate chips into the dough. Scoop dough with a small cookie scoop and drop cookies on an ungreased baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 9 minutes.
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar. Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
Stir together the apple, pecans, salad dressing, and sour cream; set aside. Place a slice of Colby cheese onto 4 of the bread slices, the add the ham, followed by the remaining slice of cheese and bread. Spread the margarine on the outside of the sandwiches. Place the sandwiches into a large skillet and cook over medium-high heat until the bread is golden brown on both sides and the cheese has melted, about 3 minutes per side. Spread the apple mixture into the middle of each sandwich before serving.
Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO). Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken. Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes. Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool. Serve chicken and potatoes with sauce on the side.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper. Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat. Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil. Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust. Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around. Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray. Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl. Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top. Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Put chicken breasts in a slow cooker and top with onion and barbeque sauce. Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.
Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate. Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate. Place pears in individual bowls, and top with sauce.
Cut the tops off the peppers and remove seeds and stems. Set aside. Place rice in a small saucepan and cover with water. Bring to a boil over high heat, then drain water. In a large bowl, mix together rice, ground beef, egg, onion, salt, and pepper. Stuff each pepper with an equal amount of beef mixture, then place peppers in a pot large enough to hold them in a single layer. Pour tomato juice into pot. Cover pot and simmer over low heat for 90 minutes, until ground beef is fully cooked and rice is tender. In a medium bowl, mix together sour cream and flour. Whisk in 1 cup of tomato juice from pot, then pour mixture back into pot. Allow to simmer an additional 5 minutes, then serve peppers with juice spooned over top.
Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again. In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well. Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside. Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed. Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top. Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.
Heat milk in a saucepan over medium heat for 3 minutes. Pour in condensed milk, hot chocolate, sugar, and vanilla extract; stir constantly until the mixture is warmed through and the sugar is dissolved, about 3 minutes.
Combine onion, mint, and garlic in a food processor; process until minced. Add lamb, paprika, cumin, salt, and pepper; process until smooth. Form 1 1/2 teaspoon of the lamb mixture into a ball. Repeat with remaining lamb mixture to make 20 meatballs. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray. Fill a large skillet with 1/4 inch of oil; heat over medium heat until bubbles form around the end of a wooden spoon dipped into the oil. Add half of the meatballs; cook until browned, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with remaining meatballs. Bake meatballs in the preheated oven until center is no longer pink, about 10 minutes. Mix yogurt, tahini, and lemon juice together in a bowl to make yogurt sauce. Place 2 to 3 tablespoons yogurt sauce in a line down the center of each sheet of lavash. Add 2 to 3 tablespoons of feta cheese, 1/4 cup of lettuce, 2 tablespoons of tomato, 2 tablespoons of cucumber, and 5 meatballs. Fold up one end and sides of the lavash to roll into wraps.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan. In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins. In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan. Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
To make the Mission(R) Crispy Tortillas: Place all 8 tortillas directly on the oven rack of a 350 degrees F oven and bake for 8 minutes. Remove from the oven and reserve on your work surface. Heat the 1 cup of refried beans for 1 minute in the microwave to get hot and reserve for the recipe build. Season the ground beef with salt and pepper and saute for 8 minutes in a non-stick pan, drain and reserve hot for the recipe build. To build 1 Mexican Pizza: Place 1 crisp Mission(R) tortilla on work surface. Evenly spread tortilla with 1/4 cup hot refried beans. Evenly top refried beans with 1/4 (approximately 4 ounces) of the cooked ground beef. Top ground beef with second crisp tortilla and evenly spread 1 heaping tablespoon of pizza sauce over the tortilla. Evenly top the pizza sauce with 1/4 cup grated Mexican cheese blend and 2 tablespoons chopped tomatoes. Repeat steps 1 through 5 for remaining 3 servings. Place all 4 pizzas, at one time, in 350 degrees F oven on a cookie pan/flat pan, and bake for 2 minutes to melt the cheese. Sprinkle 1 teaspoon chopped cilantro evenly over the top of each pizza. Serve each pizza whole.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet. 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.
Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes. Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish. Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top. Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.
Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side. Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat. Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet. Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.
Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated. Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets. Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.
Fill a glass with ice. Pour orange juice, pineapple juice, and cranberry juice over the ice and stir. Float a splash of grenadine syrup atop the mixture and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan. Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely. Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies. Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 5 minutes. Sift chickpea and rice flour together in a large bowl; mix in coriander, cumin, baking powder, salt, and black pepper. Whisk in enough water until pakora batter is the consistency of pancake batter. Stir in Brussels sprouts, cilantro, and chile peppers until combined. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Scoop a few tablespoons of pakora batter at a time into the hot oil. Fry until golden, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish. Bake until the crust is set and lightly browned, about 15 minutes. Melt chocolate chips 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 crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.
In a medium bowl, combine cream cheese, dried beef, and chopped onions. Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce. Form into a ball, and refrigerate.
Beat avocado and cream cheese together in a bowl until smooth; spread onto tortillas. Heat oil in skillet over medium heat; cook and stir eggs in the hot oil until scrambled and set, about 5 minutes. Transfer eggs to tortillas; season with salt and pepper. Roll tortillas around eggs and place in the hot skillet until tortillas are crisp, about 5 minutes.
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start.
Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water. Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water. Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.