HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp. Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Basic or White Bread setting, and press Start. When done, place on wire rack for at least 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently. Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.
Grease one 10x15 inch baking pan. In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved. Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C). Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers. Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain. Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. Sift flour, baking powder, and salt in a large bowl. Heat a skillet over medium heat. Add pumpkin seeds and cook, stirring frequently, until lightly brown and toasted, about 5 minutes. Pour into a food processor. Blend the toasted pumpkin seeds in the food processor until sand-like in texture. Add to the flour mixture. Place ground flax seeds in the same skillet. Cook and stir until toasted, about 4 minutes. Mix into the flour mixture until well combined. Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla extract, mixing until well combined. Add the flour-seed mixture in batches, alternating with milk, beating batter briefly after each addition until batter is fully blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 35 to 40 minutes.
Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine. When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out. Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter. Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds. Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan. In a medium sized saucepan, melt the butter or margarine over medium heat. Add the butterscotch chips and brown sugar. Stir until melted. Remove pan from heat and stir in the eggs. Add the flour, baking powder and salt. Mix thoroughly and stir in the vanilla. Set aside to cool. Once cool stir in the chocolate chips, marshmallows and chopped nuts. Spread batter into the prepared pan. Bake at 350 degrees F (175 degrees C)f or 25 to 28 minutes. Remove form oven and let cool thoroughly before cutting into squares.
Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl. To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole. Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.
Preheat the oven's broiler. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread. Broil for 3 to 5 minutes, until cheese is melted. Serve warm.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets. Cream the butter and sugar together until light and fluffy. Add the eggs and mix thoroughly. Add the flour, baking powder and baking soda alternately with the sour cream to the butter mixture. Drop by teaspoonfuls onto the prepared cookie sheets and bake at 425 degrees F (220 degrees C) for 8 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix beef, water, ranch dressing mix, and onion soup mix together in a bowl; shape into 8 patties. Cook the burgers until they are very firm, hot, and grey in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Divide cooked tortellini and cooked chicken cubes between 2 salad plates. Top with arugula. Whisk olive oil, lemon juice, garlic, salt, and pepper in a bowl. Pour over arugula mixture and toss to mix well. Sprinkle with shaved Parmesan cheese.
Spread cream cheese onto crackers. Make an incision in the cherry tomato halves, but don't cut all the way through, to form wings. Place tomato wings on each cracker and an olive as the head. Trim olives so they point upwards if necessary. Stick 2 chives into each olive as antennae.
Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.
Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside. Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot. Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.
Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.
Place peach slices, yogurt, milk, strawberries, honey, and ground ginger in a blender; cover and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour. In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary. Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter. In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Heat the oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble when cool. Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet. Press the refrigerated pizza crust onto the baking sheet to fit the size of the pan. Spread the barbeque sauce evenly over the dough, and sprinkle with the shredded chicken, caramelized onion, bacon, Gorgonzola cheese, and diced jalapeno pepper. Season with paprika and garlic powder. Top with the shredded mozzarella cheese. Bake in the preheated oven until the cheese has melted and is bubbly and the pizza dough is golden brown on the bottom, 15 to 17 minutes.
Preheat oven to 400 degrees F (200 degrees C). Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet. Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool. Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds. Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.
Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker. Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.
Preheat the oven to 350 degrees F (175 degrees C). Place the pie crust into a pie plate, and arrange pear slices in the bottom. Bake for 20 minutes in the preheated oven. While the pears are baking, combine the pumpkin, soaked figs, and sugar in a blender or food processor. Process until smooth. Pour over the pears. Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender. Serve warm or cold.
In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool. In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water. In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan. Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined. By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.
Pour sweetened condensed milk, half-and-half, vodka, schnapps, tequila, vanilla extract, syrup, and ice into a blender. Blend until smooth. Drink as shots or on the rocks.
Preheat a waffle iron according to the manufacturer's instructions, and spray with cooking spray. In a shallow bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon. Dip each piece of white bread into the egg mixture. Cook in the preheated waffle iron until golden brown, 1 to 2 minutes.
Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours. Remove pot from heat and stir in milk until incorporated and soup is creamy.
Run carrots, celery, beet, green bell pepper, apple, and ginger through a juicer according to manufacturer's instructions.
In a blender or food processor, combine sugar, powdered creamer, milk powder and cocoa powder. Mix well, and store in an airtight container. To serve, put 2 to 3 tablespoons of powder in a mug, fill with hot water, and stir.
Preheat an outdoor grill for medium heat and lightly oil the grate. Brush both sides of nopales with 1 tablespoon oil and season with salt and pepper. Place on the hot grill and cook, turning halfway through, until tender, 7 to 9 minutes. Remove from grill and let cool until safe to handle. Slice nopales into 1/2-inch strips. Layer tomatoes, serrano chiles, and onion on a serving plate. Place grilled nopales on top; drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle cilantro and oregano on top. Add cotija cheese. Slice each avocado half while still in the skin; use a spoon to gently scoop sliced avocado onto the salad in a fan shape. Top with sesame seeds and additional salt and pepper.
Combine peaches and glaze in a mixing bowl. Let stand for a couple of minutes. Combine sugar and cream cheese. Mix with an electric mixer on high speed for one minute. Gradually add in the nondairy whipped topping, and mix on medium speed until you have a smooth consistency. Poor mixture into pie shell. Pour peach mixture on top. Cover, and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish. Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top. Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top. Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.
In a medium saucepan combine 2 cups water, raisins, sugar, and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes. While raisin mixture is simmering, dissolve cornstarch in 1/4 cup water. Stir cornstarch mixture into raisins and boil one minute. Remove from heat. Stir lemon juice into raisin filling. Pour mixture into baked pie shell. Chill before serving.
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Pour half of batter in a 9x13 inch baking dish. Top with a layer of chocolate bars. Cover with caramels. Pour remaining batter over all. Bake in preheated oven 25 to 30 minutes, until set. Let cool completely before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat. Reduce heat to medium-low. Add carrot, corn, green onion, and garlic. Cook and stir until fragrant but not browned, about 6 minutes. Add spinach; cook, stirring occasionally, until heated through and wilted, about 4 minutes. Remove from heat. Stir sour cream and 8 ounces plus 2 tablespoons cream cheese into the spinach mixture. Spread mixture over the center of each tortilla. Roll the wraps together and seal with toothpicks. Place wraps on a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups. Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough. Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes. Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.
Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.