HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Grease a jelly roll pan or large baking sheet with edges. Whisk flour and baking powder together in a bowl. Stir mozzarella cheese, onions, and bacon bits into flour mixture. Combine quark cheese, milk, and 3 tablespoons plus 1 teaspoon oil in a separate bowl; mix into flour mixture until thoroughly combined using your hands. Roll mixture into 15 even balls. Arrange balls on the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken. Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes. Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften. Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer. Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside. Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks. Fold the meringue into the custard mixture. Allow it to cool to room temperature. Brush the bottom and sides of the baked pastry shell with melted apricot jam. Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.
Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture. Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours. Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.
Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat the egg well. Mix in milk and melted butter or shortening. Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes. Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese. Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high. Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.
Heat a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add bell pepper, onion, and celery. Continue to cook and stir until vegetables are tender, 5 to 10 minutes. Stir chili beans, tomatoes, tomato sauce, beer, 1 chopped chipotle chile, cumin, and black pepper into turkey mixture; simmer for 2 hours. Place Greek yogurt, mayonnaise, lime juice, garlic, and remaining 1 chopped chipotle chile in a food processor or blender; pulse until mixture is smooth. Refrigerate sauce until ready to use. Scoop chili into bowls; sprinkle with Cheddar cheese and drizzle with yogurt sauce.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans. To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and frost the cooled cake layers.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks. Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat. Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" pan. In a large mixing bowl, cream the butter and sugar together. Mix in the vanilla, corn syrup and oats. Pat this dough into the greased pan. Bake for 15-16 minutes (don't overbake). Meanwhile, over low heat melt together the chocolate chips and peanut butter. Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top. Cool completely and cut into bars.
Stir together flour, baking powder, salt, and nuts. In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Place roast into a stainless steel or glass mixing bowl. Pour dressing over the roast, and turn to coat. Cover, and refrigerate for 24 hours. Preheat oven to 285 degrees F (140 degrees C). Line a 13x9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast. Bake at 285 degrees F (140 degrees C) for 1 1/2 hours. Increase heat to 375 degrees F (190 degrees C), and continue baking for an additional 2 hours. Remove roast from oven, and cover with foil. Let sit for 15 minutes before serving.
Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.
Boil potatoes until tender. Mash with milk and 2 tablespoons butter or margarine. Season with nutmeg, salt and pepper. Set aside. Saute the onions with the paprika. Add the ground beef and sage, cook until meat is browned. In a sauce pan, blanch frozen vegetables for 5 minutes in boiling water. Drain. Spread a thin layer of potatoes in the casserole dish. Add half the peas and corn, then the ground beef and then the rest of the peas and corn. Top with mashed potatoes. Dot top with flakes of butter, nutmeg, paprika, salt and pepper. Bake at 400 degrees F (200 degrees C) for 40 to 50 minutes, or until golden brown.
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. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside. Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes. In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers. Cover, and bake in preheated oven for 45 minutes.
Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. Boil for 1 minute. Stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto waxed paper. Allow to cool and harden.
Blend carrot and garlic in a food processor until finely chopped. Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes. Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.
Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Rub olive oil generously over all sides of prime rib roast. Grind rosemary with coffee beans in a spice grinder and sprinkle the mixture over the roast. Sprinkle lemon pepper and black pepper over the meat, followed by garlic powder and onion powder. Place roast into a large roasting pan and cover with non-stick aluminum foil. Roast in the preheated oven for 1 hour and 15 minutes. Uncover and continue roasting until meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads at least 145 degrees F (65 degrees C), about 1 hour and 15 more minutes. Let roast rest for at least 10 minutes before slicing.
Preheat the oven to 350 degrees F (175 degrees C). Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add 6 shallots, mushrooms, and garlic. Cook and stir until garlic and shallots are soft, about 5 minutes. Add white wine and salt. Let simmer until flavors start to meld, 2 to 4 minutes. Add chicken broth and coconut milk; stir to combine. Add green beans. Bring to a boil. Mix water and cornstarch together in a bowl; pour mixture into the saucepan. Cook and stir until thickened, 3 to 5 minutes. Season with salt and pepper. Pour mixture into a 9x13-inch baking dish. Bake until mostly set, 35 to 40 minutes. Toss the remaining 6 shallots in a bowl with gluten-free flour to coat. Heat 1/4 cup olive oil in a skillet over medium heat. Add the coated shallots; cook and stir until golden, 4 to 5 minutes. Drain fried shallots on a paper towel. Sprinkle on top of the casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Return casserole to the oven; broil until shallots are crispy, 3 to 5 minutes.
Bring water to a boil in a pot. Stir lentils into water, reduce heat to low, and cook at a simmer, stirring occasionally, until the water is mostly absorbed, 25 to 25 minutes. Stir onion, garlic, paprika, bay leaf, cumin, salt, and pepper into the lentils; continue cooking until the water is fully absorbed and the lentils tender, 5 to 10 minutes more. Stir olive oil into the lentils. Remove and discard the bay leaf.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 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. In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika. Cover loosely with aluminum foil and bake 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish. Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.
In a medium bowl, mix together the vanilla pudding mix, milk and amaretto liqueur. Beat in the thawed frozen whipped topping. Chill 1 hour in the refrigerator before serving.
Coat a cookie sheet with nonstick cooking spray. Set aside. Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.
Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. Combine the sausage, onion, and garlic in a saucepan over medium heat; cook until sausage is completely browned and onion is translucent, 5 to 7 minutes. Stir together the pumpkin puree, cream, ginger, salt, and pepper in a saucepan over medium-low heat; add the sausage mixture and stir. Simmer until heated through, about 3 minutes. Toss with drained pasta to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter. Press one pie crust into the prepared pie dish. Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated. Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk. Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.
Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts. Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently. While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight. To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.
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 a large skillet over medium heat and add olive oil. Place anchovies in the hot oil, pressing with the back of a wooden spoon until anchovies are melted in the oil, 2 to 3 minutes. Add garlic, shallot, kosher salt, red pepper flakes, thyme, oregano, and basil; cook for 1 minute. Increase heat to medium-high and cook, stirring frequently, until onion and garlic start to soften, 3 to 4 minutes. Pour wine over onion mixture and cook 1 to 2 minutes. Mix clams and their juice into onion mixture; cook and stir for 2 to 3 minutes. Stir tomatoes into clam mixture and cook until sauce is heated through, 2 to 3 minutes; season with salt and black pepper. Add linguine and 1/2 of the parsley to sauce and mix. Garnish with remaining parsley and lemon zest.
In a small skillet over medium heat, cook onions in butter and oil until tender. Meanwhile, in a medium saucepan, bring water to a boil Pour beans and tomatoes into water. Stir cooked onions into mixture and simmer 5 minutes. Puree with the pepper sauce and ketchup in a blender or food processor, or using an immersion blender. Return to heat, season with salt and pepper, and heat through.
Butter 2 large baking sheets, and set them aside. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle. Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute. Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.
Fill ice into cocktail glass and place in the freezer. Place 2 lime wedges and the sugar cube into a cocktail shaker and mash well with a cocktail muddler. Pour in ice, lime juice, and vodka, cover, and shake until the outside of the shaker has frosted. Remove ice from cocktail glass; wipe dry with a paper towel. Rub a lime wedge around the rim of the glass. Strain the contents into the chilled glass and garnish with a twist of lime zest.
Mix non-dairy creamer, instant coffee, sugar, hot chocolate mix, cinnamon, and nutmeg in a bowl. Store in an airtight container.
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes. Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes. Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Butter a 9x12-inch baking dish. Melt 2 tablespoons of butter in a large nonstick pot over low heat. Mix in the marshmallows and cranberry gelatin mix until the marshmallows have melted and the mixture is smooth. Stir in the rice squares, oat cereal rings, mini candy-coated chocolate pieces, and dried cranberries until thoroughly combined. Working quickly, press the mixture into the prepared baking dish and allow to cool. Cut into 2-inch squares.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside. Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese. Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet. Toast buns under the preheated broiler until toasted, 30 to 60 seconds. Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture. Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat. Spoon chicken mixture into toasted buns and top with coleslaw.