HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges. Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract. Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork. Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base. Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue. Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust. Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes. Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.
Cream together 1 cup sugar with butter or margarine, and shortening. Beat in 2 eggs and add orange peel. Sift flour and gradually blend into sugar mixture. Dough should hold together and not be crumbly. Take a walnut sized piece of dough, and roll in palms of hand to create a 4 to 6 inch rope. Bring ends together to form a circle, and fold ends over each other. Brush with a mixture made from beaten egg white and 2 teaspoons sugar; this makes a glossy finish. Add green citron slices for "leaves" and 1/2 red citron cherry for" berry" - use to decorate at the knot. Bake at 400 degrees F (205 degrees C) on ungreased cookie sheets for 10 to 12 minutes. Bake only until cookies are light brown on bottom - just barely baked.
Preheat oven to 350 degrees F. In large mixing bowl, beat hot sweet potatoes with butter until smooth. Add remaining ingredients except crust; mix well. Pour into pie shell. Bake 40 minutes or until golden brown. Cool. Garnish as desired.
Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. Set aside for about 15 minutes. take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop. Meanwhile, heat corn oil in a Dutch oven over medium heat. Squeeze chorizo out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent, about 5 minutes. Remove charred skin from roasted peppers and rinse under cool water. Remove the stems and discard the seeds, if desired; coarsely chop. Stir garlic into pan and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute. Increase the heat to high, and stir in tomatoes with liquid, black beans, cooked chorizo, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 15 minutes. Serve in bowls garnished with sour cream or queso anejo.
Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes. Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes. Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun. Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid. Steam buns until puffed up, about 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from oven and flake salmon into chunks; set salmon aside. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander. Heat olive oil in a skillet over medium-low heat. Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside. Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed. Stir in drained artichoke hearts and cook until heated, about 3 minutes. Pour in white wine and simmer until slightly reduced, 5 to 10 minutes. Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.
In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.
Preheat oven to 500 degrees F (260 degrees C). Place a rack on a shallow roasting pan. Coat entire roast with 1 cup softened butter. Set roast fat-side up on the rack. Mix salt, tarragon, allspice, and black pepper together in a bowl. Rub salt mixture all over roast. Bake roast in the preheated oven until outside is crisp and browned, about 50 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking roast until the internal temperature reaches 150 degrees F (65 degrees C), 35 to 40 minutes. Remove roast from oven. Spoon pan juices into a small bowl; set aside. Cover roast with aluminum foil and let rest before slicing, 15 to 20 minutes. Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook until golden brown, about 5 minutes. Add mushrooms and cook until tender, about 10 minutes. Stir in water, beef broth base, and reserved pan juices. Simmer until flavors combine, 30 to 45 minutes. Serve au jus alongside roast.
Preheat oven to 350 degrees F (175 degrees C). Stir Alfredo sauce, chicken, vegetables, garlic, onion powder, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish. Trim prepared pie crust to lay atop the chicken mixture to cover completely, sealing along any edges. Slice three slits across the pastry to vent. Brush melted butter over the crust. Bake in the preheated oven until crust is a light golden brown and inside is hot and bubbly, about 45 minutes.
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries. Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Mix together the seasoned bread crumbs, grated Parmesan cheese, and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl. Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking. Dip the zucchini slices into the beaten egg, then into the crumbs, and place in the skillet in a single layer. Fry the zucchini slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle the mozzarella cheese over the slices, and cook the slices 1 to 2 more minutes to allow the cheese to melt. To serve, spoon hot spaghetti sauce onto plates, and top with fried zucchini slices and melted cheese.
Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky. Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki). Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.
In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes. To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.
Preheat the oven to 350 degrees F (175 degrees C). Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top. Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.
Preheat oven to 400 degrees F (200 degrees C). Place golden beets in a shallow baking dish. Stir water and 2 tablespoons olive oil together in a small bowl and pour over beets, tossing them in the liquid to coat completely. Cover the baking dish with aluminum foil. Bake in the preheated oven until beets are tender when pierced with a skewer, 45 to 55 minutes. Remove form oven, uncover, and let cool for 10 minutes. Slip skins off beets and cut them crosswise into thin 1/4-inch slices. Whisk 3 tablespoons olive oil and balsamic vinegar together in a small bowl. Add orange juice, honey, orange zest, cayenne pepper, salt, and black pepper and whisk until vinaigrette is well combined. Spread beets onto a plate and drizzle with vinaigrette. Toss gently with sliced red onion and season with parsley.
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water. Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned. Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly. Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish. Drain lasagna noodles. Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed. Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle. Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls. Pour remaining marinara sauce over lasagna rolls. Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven. Continue baking until cheese is melted, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate. Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste. Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces. Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir. Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet. Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.
Adjust oven rack to center position and heat oven to 250 degrees F. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over. Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside. Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more. Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes. Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.
Preheat oven to 375 degrees F. Prepare sauce as directed on package. Cool slightly. Mix ricotta cheese, egg, 1 cup of the mozzarella cheese and Parmesan cheese in large bowl. Spread in 9-inch round cake pan sprayed with no stick cooking spray. Top with prepared Spaghetti Sauce. Sprinkle with remaining 1 cup mozzarella cheese and pepperoni. Bake 20 minutes or until heated through. Serve with sliced garlic bread, breadsticks or toasted baguette slices.
Blend cranberries in a food processor until ground; pour into a large bowl. Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans. Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.
Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.
Spread chicken into the crock of a slow cooker. Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken. Cook on Low until the chicken is tender, 3 to 4 hours. Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth. Cook on High until slightly thickened, about 10 minutes. Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.
Spoon egg yolks into a bowl. Add cream cheese, mayonnaise, and garlic powder; mix well. Fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper. Fill each egg white half with egg yolk filling. Sprinkle remaining crumbled bacon over filling and top with paprika. Chill in refrigerator for about 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine the eggs and baking mix. Mix in the milk and oil. Stir in the pudding and the chocolate chips. Drop by teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes. Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk. Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together. Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet. Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes. Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock. In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.) Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels. Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends. Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant. Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.
In a large bowl, combine condensed milk, lemon juice, pecans and cherries. In a separate bowl, whip cream to soft peaks, and fold into milk mixture. Pour into crust and chill in refrigerator for at least 4 hours before serving.
Preheat a waffle iron according to manufacturer's instructions; spray the inside with cooking spray. Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken the mixture, about 2 minutes. Whisk flour, oats, flax seed meal, baking powder, sugar, and salt into almond milk mixture until batter is smooth. Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.
Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.