HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Make crust. In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan. Bake for 10 minutes. Remove from oven and cool. In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla. Beat on medium speed until smooth. In a separate bowl, beat whipping cream until stiff peaks form. Fold into peanut butter mix. Pour into pie crust. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Drizzle melted chocolate on top of pie. Refrigerate 4 hours or until set.
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender. Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
Preheat oven to 425 degrees F (220 degrees C). Rub pork loin with honey mustard and thyme. Combine fennel, carrots, and onion in a 9x13-inch baking dish; season with salt and pepper. Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.
Preheat an oven to 325 degrees F (165 degrees C). Spread the almonds and sesame seeds onto an ungreased baking sheet. Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, 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, cool, and crumble. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble. Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.
Preheat oven to 375 degrees F (190 degrees C). Mix potatoes, chicken soup, ham, sour cream, cheese, broccoli, onion, and garlic together in a 3-quart shallow baking dish; season with black pepper. Sprinkle corn flakes over the top of the potato mixture to cover. Bake in preheated oven until heated through, about 45 minutes.
In a medium bowl, toss together the coleslaw mix and bean sprouts. Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out. In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork. Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.
Dissolve yeast packages in 1 cup of warm water; set aside. Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved. When milk mixture has cooled to lukewarm, stir in dissolved yeast. In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours. Preheat oven to 325 degrees F (165 degrees C). Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet. Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!
Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth. Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes. Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours. Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.
Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray. Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish. Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet. Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.
Preheat the oven to 350 degrees F (175 degrees C). Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the sugar and flour until well blended. Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining half-and-half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips. Bake for 45 minutes in the preheated oven, or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.
Saute the onion and garlic in the oil (or butter). When the onion becomes translucent, add the flour and make a roux. Let the oil and flour mixture cook for about a minute before adding chicken broth. Add the carrots, celery and chicken into the roux. Simmer until vegetables are tender, then add spinach. Cook gnocchi according to package directions. Add the coconut milk to the chicken and vegetables sauce. Once mixture thickens again, add the cooked gnocchi and seasonings. Top with Parmesan if desired and serve immediately.
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan combine cooked macaroni, milk, margarine and salt and pepper. Then stir in tomatoes. Cook over medium heat until quite hot.
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough. On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.
Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch pie plate. Heat the olive oil in a skillet over medium heat. Add the red onions; cook and stir until tender and transparent, about 5 minutes. Stir in the garlic and pancetta, cook until the pancetta is crispy, about 8 minutes. Reduce heat to low. Mix in the spinach and feta cheese. Remove skillet from the heat. Arrange the Provolone cheese to completely cover the bottom of the prepared pie plate. Spoon the spinach mixture over the cheese. Cover with the puff pastry sheet, trimming the edges to fit the pie plate. Brush top of pastry with the egg white. Bake pie in preheated oven until the crust is golden brown, about 15 minutes. Cool 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Heat oil in a skillet over high heat; cook and stir pork slices until lightly browned, about 3 minutes. Add chile pepper, garlic, and ginger; cook and stir until fragrant, about 2 minutes. Stir celery, rice wine, soy sauce, salt, white pepper, and MSG into pork mixture; cook and stir until heated through, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as a Bundt(R)). Place cake mix into a large mixing bowl. Beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. Beat in eggs; continue beating batter for 2 more minutes. Pour batter into prepared tube pan. Melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. Spoon half the pecan mixture over the cake batter. Bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in pan for 15 to 20 minutes, then invert cake onto serving platter. Allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl. Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan. Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust. Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours. Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator. Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes. Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours. Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.
Preheat oven to 350 degrees F (175 degrees C). Empty the packages of cake mix into a large bowl. Add eggs and whipped topping, and mix until well blended. Roll the dough into walnut sized balls and roll the balls in confectioners' sugar. Place cookies 2 inches apart onto an ungreased baking sheet and flatten slightly to keep them from rolling off. 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.
Blend the ice, banana, kiwi, strawberries, pineapple, and cream of coconut in a blender until smooth; pour into a glass and garnish with the coconut flakes to serve.
Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest. Divide dough in half; place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections. Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets. Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top. Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls. Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter. Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.
Toss strawberries, spinach, and feta cheese together in a large bowl. Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.
Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
In a small bowl, lightly beat the egg and vanilla together. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside. In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy. Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture. Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture. Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.
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 cauliflower florets, cover, and steam until tender, 2 to 6 minutes. Allow to cool. Grate cauliflower and measure out 1 cup. Preheat the oven to 450 degrees F (230 degrees C). Spray a circular or rectangular metal baking pan with cooking spray. Combine grated cauliflower, 1/2 cup mozzarella cheese, and egg in a large bowl. Press mixture into the prepared baking pan evenly. Sprinkle with basil, parsley, oregano, fennel, and garlic powder. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove crust from the oven and sprinkle with bell pepper, onion, and tomato. Top with remaining 1/4 cup of mozzarella cheese. Preheat the oven's broiler. Return cauliflower pizza to oven and broil until cheese has melted and crust is crispy, about 5 minutes.
Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.
Preheat grill for medium heat and lightly oil the grate. Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin. Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.
Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high. Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.
Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat. Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.
Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter. Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts. Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan. Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more. Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving. Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.
Prepare stuffing mix according to package directions. Preheat oven to 325 degrees F (165 degrees C). Mix pecans and apples into the stuffing. Bake uncovered in the preheated oven 35 minutes, or until lightly browned.
In a medium size pot, saute lobster meat, onion and butter until onions are soft. Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened. Garnish soup with green onions before serving.