HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper. Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking. Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes. Spread raspberry jam evenly over the cooled pastry. Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top. Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.
Place strawberries in a plastic container and freeze for about an hour. In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.
Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares. Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm. Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish. Arrange tomato slices and mozzarella slices in the prepared baking dish like tiles. Season with oregano, garlic powder, herb salt, and pepper. Mix bread crumbs and Parmesan cheese and sprinkle over gratin. Dot generously with butter cubes. Bake in the preheated oven until cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley.
Preheat oven to 425 degrees F (220 degrees C). In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover. Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
Preheat oven to 350 degrees F (175 degrees C) Roll out pie crust to 1/8 inch thick. Spread butter or margarine to cover. Sprinkle sugar and cinnamon to completely cover pie crust. Using a ravioli cutter, cookie cutter or knife, cut dough into desired shapes. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until just browned.
Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine. Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.
Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Place apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker. Cover and cook for 3 hours on low. Transfer apples to serving bowls and drizzle with cooking liquid.
In a medium bowl, stir together the cream cheese and margarine until well blended. Mix in the green olives and garlic powder. Shape into a ball, and roll in chopped walnuts to coat. Refrigerate for at least 30 minutes before serving, but preferably overnight. Serve with an assortment of crackers.
Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.
Bring chicken stock to a gentle boil in a large pot over medium heat. Add snapper slices, rice, cherry tomatoes, and gai lan. Simmer until snapper is cooked through, about 5 minutes. Stir in green onions and pak chi farang; season soup with salt. Simmer until flavors combine, about 5 minutes more. Divide soup among 4 bowls to serve.
Combine milk and oats together in a bowl; allow oats to soften, about 5 minutes. Stir pancake mix, banana, chocolate chips, walnuts, egg white, flax seeds, and olive oil into milk-oats mixture until batter is just mixed. Preheat and grease a waffle iron according to manufacturer's instructions. Scoop about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 2 to 5 minutes. Repeat with remaining batter.
Mix together the sage, rosemary, garlic powder, garlic pepper, ground mustard, and paprika; store in a sealable container up to 1 year.
Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours. Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side. To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Preheat oven to 375 degrees F (190 degrees C). Place butter in a baking dish; melt butter in the preheated oven, about 5 minutes. Mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. Stir until smooth; pour into the melted butter. Spoon fig preserves evenly over the batter. Bake in the preheated oven for 20 minutes. Cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.
In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper. Heat 2 1/2 tablespoons olive oil in a cast iron skillet over medium heat. Add onions and garlic salt; cook and stir until browned, about 6 minutes. Transfer onions to a bowl. Combine chicken and flour in a resealable plastic bag; seal and toss until coated. Coat the bottom of the skillet with remaining olive oil over medium-high heat. Cook chicken in the hot skillet until browned, covering with a lid after 1 minute, about 5 minutes per side. Stir cooked onions and stewed tomatoes in with the chicken until steamy, about 3 minutes. Reduce heat to medium. Cover and cook until chicken is moist on the inside but still crispy on the outside, no more than 1 minute.
In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.
Preheat oven to 450 degrees F (230 degrees C). Combine baking mix, oats, milk, and hemp seeds in a bowl; stir until dough forms a ball. Fold in blueberries until evenly distributed. Drop heaping teaspoonfuls of dough onto an ungreased baking sheet. Bake in the preheated oven until golden brown, 8 to 10 minutes. Brush each biscuit with melted butter; sprinkle with brown sugar.
Place minced ginger in a small sieve or tea strainer over a bowl; press well to extract the ginger juice. Discard solids. Combine milk and sugar in a microwave-safe bowl; heat in microwave for 1 minute. Stir and heat in microwave until it simmers, about 1 minute more. Stir ginger juice into the warmed milk. Let stand until set, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish. Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes. Mix cream of mushroom soup and sour cream together in a bowl. Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms. Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.
Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes. Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper. Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's(R) Rice Krispies(R) cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
Melt the pound of chocolate and the butter together in a saucepan. In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes. Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips. Cover the dough and chill for at least a few hours and as long as overnight. Preheat oven to 350 degrees F (175 degrees C). Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.
Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet. Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly. Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese. Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.
Place the steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot(R)). Add water up to the bottom of the steamer basket. Cut 1/4 inch off the top of the garlic bulb and place into the steamer basket. Drizzle with olive oil and sprinkle with salt. Close and lock the lid. Select Poultry function according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove garlic and cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water. Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube. Stir onion into the skillet, and cook 5 minutes, or until browned and tender. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese. Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.
Preheat oven to 425 degrees F (220 degrees C). Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery. Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt. Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours. Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.
Melt butter in a saucepan over medium-low heat and cook, stirring constantly, until butter turns golden brown, 5 to 10 minutes. Beat confectioners' sugar, browned butter, milk, and vanilla together in a bowl until a frosting consistency is reached, 3 to 5 minutes.
Blend olive oil, avocado, lemon zest, lemon juice, turmeric, honey, garlic, and salt together on high until smooth.
Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes. Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.
Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours. In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes. Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks. When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.
Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process. For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!
Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes. Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.
Combine melted coconut butter, maple syrup, and vanilla extract in a bowl; stir until well combined.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts. Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.
Heat oil in a large pot over medium heat; add the chicken, whole carrots, celery, and whole onion. Cook until the chicken is browned, about 10 minutes. Season with salt and pepper. Stir in the crushed garlic cloves, and cook until soft, about 1 to 2 minutes. Pour enough water into the pot to cover the chicken and vegetables. Simmer for 2 to 3 hours. Add water as necessary. While the soup is simmering, cook the rice according to package instructions. Refrigerate when done. Removed cooked chicken from the pot to cool. Strain the broth, discarding cooked vegetables. Shred chicken and return to the pot along with the broth; stir in chopped carrots and lemon juice. Bring soup to a simmer, and cook until the carrots are soft, about 10 minutes. Stir in the cooked rice and chopped parsley. Heat until hot, about 5 minutes. Season with additional salt and pepper, if needed.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill. In a large bowl, mix together the rice, beans, tomato, cheese and green onion. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Toast bread slices in toaster until hard and golden brown, about 5 minutes. Remove and cool on wire rack until no longer warm to the touch, about 10 minutes. Crumble toasted bread slices into a large bowl until reduced to fine crumbs, or place in food processor and process until fine. Combine chicken, apple, onion, breadcrumbs, egg, soy sauce, and oyster sauce in a bowl until well mixed. Shape mixture into 4 patties. Place flour on a place, coat patties with flour. Spray a nonstick skillet with cooking spray, heat to medium. Cook patties until browned on both sides, no longer pink in the center, and juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.) Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce. Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.
Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour. Divide the dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it. Cut the pasta into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.