HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Heat a skillet over medium heat. Add cabbage and cook until wilted, 5 to 7 minutes. Transfer to the prepared casserole dish. Add hamburger and onion to the skillet and fry until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to the baking dish with the cabbage. Pour spaghetti sauce on top of cabbage mixture in the baking dish. Top with mozzarella and Parmesan cheeses. Bake in the preheated oven until brown and bubbly, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch rimmed baking sheet or baking pan and line with parchment paper. Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour and baking powder together in a bowl. Sift gradually into butter mixture, mixing well. Transfer 6 to 8 heaping tablespoons of the cake batter, about 1 cup, to a separate bowl. Mix in milk gradually until batter is creamy and the consistency of pancake batter. Spread thick cake batter into the prepared baking pan and level out with the back of a spoon. Mix applesauce and cinnamon together and spread on top in an even layer. Top with the thin cake batter. Bake in the preheated oven until the top of the cake is a deep golden brown, about 50 minutes. Remove from oven and allow to cool. Dust with confectioners' sugar before cutting into squares.
Preheat oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet with cooking spray. Spread mealworms on the prepared baking sheet. Bake in the preheated oven until mealworms are dry, brittle, and easily crushed, about 2 hours. Transfer mealworms to a blender; grind until they are the consistency of wheat germ. Increase oven heat to 375 degrees F (190 degrees C). Grease another baking sheet with cooking spray. Cream butter in a bowl using an electric mixer; mix in the ground mealworms, flour, brown sugar, white sugar, chocolate chips, oats, egg, vanilla extract, salt, and baking soda. Drop cookie batter by teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.
Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap(R) Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer. Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Using a food processor or blender, process all of the vanilla wafers and pretzels to fine crumbs. In a medium bowl, combine all of the crumbs with the confectioners' sugar. In another bowl, mix together the cream cheese, margarita mix, tequila and Grand Marnier, stir into the crumb mixture. Divide dough into two pieces, wrap and refrigerate for at least 2 hours. Divide the white sugar into two small bowls. Add the zest of 1 lime to each bowl. Stir the food coloring into one of the bowls. Unwrap dough and roll into walnut sized balls. Roll half of the balls in the green sugar, and the other half in the white sugar. Store in the refrigerator in the unlikely event that there are any left!
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.
Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle. Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone. Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting. Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven. Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Bring a large pot of lightly salted water to a boil. Cook farro in the boiling water until tender, 20 to 30 minutes. Drain. Cook and stir cherries in a small saucepan over medium-low heat until liquid is released, 5 to 7 minutes. Add red wine and 1 pinch salt; simmer until cherries soften and sauce is slightly reduced, 15 to 20 minutes. Remove from heat. Heat olive oil in a frying pan; cook and stir sausage until browned, 5 to 10 minutes. Add mushrooms and a pinch salt. Cook and stir until liquid is released from mushrooms, about 5 minutes. Stir farro and white wine into mushroom mixture; cook until wine has evaporated, about 5 minutes. Remove pan from heat. Add spinach, parsley, and cherry sauce; stir until spinach is slightly wilted. Stir in goat cheese until melted; toss well.
Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve. Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time. Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour. Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts. Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides. Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round. With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully! Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans. Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter. Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack. Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan. Unwrap and cut each caramel into 8 pieces. In a large mixer bowl cream the butter, confectioners' sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one. Gradually add the flour, ground cinnamon and ground allspice to the egg mixture. Blend at low speed until thoroughly combined. By hand stir in the caramel pieces and the chopped apples. Pour the batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 85 to 90 minutes or until cake tester comes out clean. Cool upright in pan for 15 minutes before inverting onto a serving platter. Serve cake warm or cool. If desired top slices with ice cream and caramel sauce. Alternately bake in a 9x13 inch cake pan for 75 to 80 minutes.
Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water. Cover bowl with plastic wrap and refrigerate 2 hours to overnight. Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags. Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate. Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat. Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the "cobbler" with remaining butter. Cut several slits in the top pastry. Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve.
Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan. Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes). Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.
Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat. Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
Preheat oven to 350 degrees F (175 degrees C). 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 frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish. Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat. Drain and discard grease. Heat olive oil in a second skillet over medium heat. Add onion to the hot pan; cook and stir until soft and translucent, 3 to 5 minutes. Add zucchini, yellow squash, and salt. Cook until soft, 3 to 5 minutes more. Add cooked turkey, water, and taco seasoning. Cook until some of the water has evaporated, 1 to 3 minutes. Place refried beans in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes. Place queso dip in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes. Meanwhile, arrange tortilla chips on a serving plate. Spread warm refried beans and queso dip on top of the chips. Add turkey-vegetable mixture. Top with chopped tomato.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Beat butter and 1/2 cup white sugar until light and fluffy. Beat in egg yolks. Combine flour, baking powder and salt in bowl. Add flour mixture to butter mixture in two parts, alternating with milk and vanilla, beginning and ending with flour mixture. Spread in the prepared pan. To Make Topping: Beat egg whites until soft peaks form; add 1/2 cup of the white sugar gradually, and beat until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter, smoothing as best you can. Bake in preheated oven until meringue topping starts to brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry. Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour. In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat. Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely. Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle. Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly. Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.
Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan. Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks. Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes. Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese. Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil. Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.
Mix mayonnaise, milk, minced onion, horseradish, curry powder, and salt together in a bowl until smooth.
Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.
Soak currants in rum overnight. In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes. In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes. Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours. Preheat an oven to 375 degrees F (190 degrees C). Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.
Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers. Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat. Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart. Bake in preheated oven for about 12 minutes.
Preheat toaster oven to 300 degrees F (150 degrees C). Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl. Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine. Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes. Place the toasted rolls on plates and top with mushroom mixture.
Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. 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. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.
Cook ground beef, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, 5 minutes or until browned; drain. Stir in tomatoes, water, Knorr(R) Fiesta Sides(TM) - Spanish Rice, chili powder and cumin and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until rice is tender. Stir in beans and heat through. Top, if desired, with shredded Cheddar cheese and crumbled corn muffins.