HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture. On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white. Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet. Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes. Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate. Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool. Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula. Refrigerate pie until cream layer is set, at least 6 hours. Spread 1/2 cup dulce de leche evenly over the chilled cream layer. Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula. Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval. Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval. Drizzle melted caramel and chocolate over pie.
Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours. Bring a large pot of salted water to a rolling boil. Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.
Preheat oven to 400 degrees F (200 degrees C). Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet. Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.
Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes. Preheat an oven to 425 degrees F (220 degrees C). Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.
In a large bowl, mix together the yogurt, honey, cinnamon, almonds, cashews, raisins, candy pieces, oranges, bananas, pears and grapefruit. Cover and chill until ready to serve. Sprinkle with nutmeg and cloves before serving, if desired.
Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.
Combine peanut butter, soy sauce, rice vinegar, ginger, honey, sriracha sauce, sesame oil, and garlic in a saucepan over medium-low heat. Add coconut milk; cook and stir until sauce is thickened to your desired consistency, 10 to 15 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray. Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray. Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.
Preheat oven to 375 degrees F (190 degrees C). Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet. Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet. Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes. Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate. Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes. Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Place wheat berries in a pot and cover with water; soak for 3 to 6 hours. Drain wheat berries and add 4 cups water; bring to a boil. Reduce heat and simmer until wheat berries are tender yet firm to the bite and water is absorbed, 1 to 2 hours. Remove pot from heat and cool. Mix carrots, celery, onion, and parsley into wheat berries. Whisk lemon juice, soy sauce, tahini, olive oil, honey, and salt together in a bowl until smooth; stir into wheat berries mixture.
Sift the flour, sugar, baking powder, soda, and salt together into a large bowl. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed. Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well. Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese. Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish. Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Arrange sausage slices on foil-lined baking sheet. Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C). Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed. Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture. Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray. In a saucepan over medium heat, toast flour until golden. Stir in cornstarch, lemon pepper and onion powder. Gradually whisk in milk, then chicken bouillon. Cook, stirring, until sauce is thickened. Remove from heat, and stir in Cheddar cheese until smooth. Layer potatoes and ham in prepared baking dish. Pour sauce evenly over potatoes and ham. Bake in preheated oven for 1 hour. Let sit 5 minutes before serving.
Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours. Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Pour the goat's milk into a large pot. Cook over medium-high heat until small bubbles form, and the milk becomes foamy. Do not bring to a boil. Remove from the heat, and stir in the vinegar; let stand 10 minutes to curdle. Line a colander with a double layer of cheesecloth. Pour the curdled milk into the cheesecloth to separate the curds from the whey. Gather up the sides of the cheesecloth, and gently squeeze as much remaining whey from the curds as you can. Place the cheese into a mixing bowl, and stir in basil and garlic. Season to taste with salt, then cover, and refrigerate until cold.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan. In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust. Bake at 350 degrees F (175 degrees C) for about 15 minutes. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick. Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl. Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight. Spoon fruit salad into serving bowls and sprinkle with coconut.
Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Seal vent. Select Poultry or Meat setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure naturally according to manufacturer's instructions, about 5 minutes. Release any remaining pressure by opening the vent. Unlock and remove the lid. Transfer chicken to a cutting board and shred using 2 forks. Mix back into the sauce.
In a large bowl, combine sweetened condensed milk and drink mix. Mix well, then fold in the whipped topping until no streaks remain. Pour filling into pie shell. Refrigerate several hours or overnight, the longer the better.
Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside. In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly. Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer. Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool. Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet. Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes. Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended. Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted. Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes. Transfer to a container with a lid and refrigerate.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet. Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly. Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed. Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray. Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well. Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter. Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack. Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed. Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.
Spread 1 tablespoon mascarpone cheese onto each cracker; top with 1 pear slice and 1 date. Sprinkle each hors d'oeuvre with a pinch of tarragon.
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet. In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells. Bake in preheated oven for 16 to 20 minutes, or until filling is set.
Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat. Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet. Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more. Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl. Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.
In a large bowl, stir together the honey, molasses, cinnamon, nutmeg and cloves until well blended. Mix in the candied orange peel, citron, almonds, brown sugar, orange and lemon zests. Stir the baking soda into the hot water, then beat into the mixture along with the egg. Gradually mix in the flour. The dough should be very stiff, you may need to knead it on the counter to get it thoroughly blended. Cover and chill overnight so the flavors can ripen. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut into bars about 2 inches long and 3/4 inch wide. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are only starting to brown. Remove cookies to cool on wire racks. Ice them with a thin confectioners glaze while they are still warm, if you like. When cool, store in a tightly closed container. If you want soft cookies, put half an apple in the container for several days.
Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal. Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl. On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Form dough into 1 inch balls and place them 3 inch apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies. Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.
Preheat oven to 400 degrees F (200 degrees C). Pour melted butter into the bottom of a 9x13-inch glass baking dish. Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces. Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 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 and return to the pot. Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes. Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.