HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl. Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats. Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop. Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely. Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes. Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water. Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.
Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray. Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients. Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.
Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth. Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat. Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.
Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C). Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter. Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Preheat the oven to 400 degrees F (200 degrees C). Bake the corn dogs according to package directions. When corn dogs are cool enough to handle, remove the sticks, and split in half lengthwise. Remove the hot dog part, leaving the cornbread shell intact. Chop the hot dogs into small pieces, and place in a medium bowl. Mix in the mashed potatoes. Fill each corn shell with an equal amount of the potato mixture. Sprinkle cheese over the top. Return to the oven, and bake until cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch springform pan. Combine flour, butter, and 2 eggs in a food processor; pulse several times until a soft pastry dough ball is formed and easily separates from the bowl; wrap tightly in plastic wrap and refrigerate for 15 minutes. Grab pieces of dough, flatten with your hands, and cover the base and sides of springform pan. Spread a thin layer of dulce de leche over the pastry base. Mix sugar, coconut, 2 eggs, vanilla extract, and coconut extract together in a bowl using a wooden spoon or your hands until mixture resembles breadcrumbs. Distribute mixture evenly over dulce de leche layer. Bake in the preheated oven until golden, about 30 minutes. Cool pie to room temperature before removing the springform.
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until 1/2 of the liquid has evaporated. Add garlic and chili flakes, stir to combine. Continue to cook on high. With about 1 minute left add the sauce, olives and capers, season with salt and pepper. Remove the skillet from heat and top with parsley. Serve immediately.
Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated. Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold. Pour into an ice cream maker and freeze according to manufacturer's directions.
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball. Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide. Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool. Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine. Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.
Slice the bread in thick slices and place on the rack in the oven. Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden. In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency. Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts. Serve at once.
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Stir milk and vinegar together in a small bowl. Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.
Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth. Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.
Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves. Ladle soup into bowls and top with chives.
Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.
Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended. Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.
Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef. Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce. Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese. Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.
Preheat oven to 375 degrees F (190 degrees C). Brown the ground beef and sausage together in a large skillet and drain well. Cut the processed cheese into small cubes and add to the meat mixture. Cook over low heat, stirring frequently, until the cheese melts. Stir in hot pepper sauce to taste. Spread a layer of the meat and cheese mixture on slices of party rye bread. Arrange the slices on an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until browned. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch pan. Beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; mix in milk, eggs, and vanilla extract. Sift flour, baking powder, baking soda, cream of tartar, and salt together in a bowl; stir flour mixture into butter mixture until just combined. Fold in bananas and walnuts. Pour batter into prepared pan. Bake into the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside. In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan. Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool. To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form. To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling. When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.
Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade. Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes. Heat sesame oil in a large skillet over medium-high heat. Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 tart tins with 1 teaspoon butter. Mix graham crackers and 5 teaspoons butter together in a bowl until mixture is dense and moldable. Press graham cracker into the bottom of the prepared tins to form the crusts. Combine chocolate chips and heavy cream in a pot over medium-low heat. Cook and stir until chocolate chips are melted, about 3 minutes. Pour mixture evenly over the crusts; top each tart with 4 marshmallows. Bake in the preheated oven until marshmallows are golden brown, about 2 minutes.
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes. Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside. Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended. Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight. Bring a large pot of salted water to a boil. Melt about 1/3 of the butter in large nonstick skillet; remove from heat. Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet. Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.
Line a 9x9-inch square pan with whole graham crackers (break crackers, if necessary). Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping. Spread half of the pudding mixture over graham crackers. Place another layer of graham crackers on top. Spread remaining pudding mixture over crackers. Add another layer of crackers. Then spread cherry pie filling over the top. Cover, and refrigerate 3 hours.
Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition. Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.
Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix. Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.
Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready(R) Fajita Chicken Strips and 1 cup of the cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.
Preheat oven to 375 degrees F (190 degrees C). Butter a shallow, 1-quart baking dish. In a medium bowl, combine melted butter and brioche. Line the bottom of the baking dish with one-third of the mixture. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, lemon juice and zest. Let rest until juices begin to run, 5 minutes. Then spread half of the mixture over the brioche in the dish. Top with half the remaining brioche. Spread the remaining rhubarb over that and top with the last of the brioche. Dot with 1 tablespoon butter. Spoon the warm water evenly over the top. Cover and bake in preheated oven 25 to 35 minutes, until rhubarb is tender. Increase oven temperature to 400 degrees F (200 degrees C), uncover dish, and bake until top is crusty, rhubarb is soft, and bubbles form at the edges of the dish, 10 to 15 minutes. Serve warm.
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Combine spinach, almonds, apple, and green onion in a bowl. Whisk oil, mango chutney, lemon juice, red wine vinegar, curry powder, sugar, salt, turmeric, and cayenne pepper together in a separate bowl; drizzle over spinach mixture and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). In small bowl, combine crushed cookies and melted butter. Press into bottom and sides of 9 inch pie pan. Place in freezer. In large bowl, beat cream cheese with electric mixer until creamy. Add sugar, sour cream, eggs and vanilla and beat until smooth. Pour cream cheese mixture over cookie crust. Bake 30 to 35 minutes, or until center is almost set. Loosen cheesecake from sides of pan, cover loosely and chill in refrigerator 8 hours or overnight. To serve, drizzle with caramel and fudge sauces and top with pecan halves.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan. Sprinkle graham cracker crumbs into the bottom of the prepared pan. Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water. Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan. Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.
Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly. Combine salt, pepper, and 5-spice powder in a small bowl. Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C). Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch. Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.