HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth. Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins. Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours. Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Preheat the oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with parchment paper. Melt butter in a small saucepan over low heat. Add maple syrup, molasses, pumpkin puree, apple juice, pumpkin spice, and vanilla extract; whisk until blended and warmed through. Combine pecans, oats, cranberries, dates, hazelnuts, pistachios, and pumpkin seeds in a large mixing bowl. Pour in maple syrup mixture and toss to combine. Spread mixture onto the baking sheet. Bake in the preheated oven until granola looks dry, 3 to 4 hours. Allow to cool until crisp. Crumble into bite-sized pieces and transfer to a covered container.
Combine in medium bowl: mayonnaise, oil, cumin, pepper sauce, cilantro, lime juice, and lime zest. Reserve 1/2 cup marinade for later use. Place remaining marinade and chicken in zip-top bag (or shallow dish); seal bag and toss to coat. Let stand 10 minutes (or refrigerate overnight) to marinate. Preheat oven to 450 degrees F. Line baking sheet with foil. Arrange chicken 2 inches apart on baking sheet and sprinkle with seasoning; bake 10 minutes. Turn chicken over; bake 10 more minutes or until chicken is 165 degrees F. (For more browning, broil 2-3 minutes.) Brush reserved marinade over chicken. Serve.
Combine cilantro, olive oil, garlic, red wine vinegar, jalapeno, salt, black pepper, and red pepper flakes in a food processor. Pulse chimichurri sauce until well blended. Combine water and apple cider vinegar in a small saucepan over medium-high heat until bubbles form at the bottom of the pot but not yet simmering, about 140 degrees F (60 degrees C). Crack egg into a bowl carefully without breaking yolk. Slide egg into water and set a timer for 4 minutes. Place spinach, bacon, feta cheese, mushroom, sunflower seeds, and red onion on a serving plate. Carefully scoop poached egg from the water using a slotted spoon and place on a paper towel-lined plate to absorb any extra m moisture. Transfer egg to the salad and top with desired amount of chimichurri sauce. Season with salt and pepper.
Beat together powdered sugar, peanut butter, melted chocolate, butter and milk with an electric mixer on low speed until blended. Add additional milk if mixture is too dry to hold together. Divide mixture in half. Place each half on a 12-inch sheet of Reynolds(R) Parchment Paper. Shape half into a log, about 1-inch round x 8-inches long; roll log in parchment paper, twisting ends to secure. Refrigerate about 1 hour until chilled. Unwrap log. Slice and shape into 1-inch balls. Roll chocolate balls in candy coatings. Wrap individual candies in small squares of parchment paper or place in air-tight parchment lined container. Refrigerate until ready to serve.
Preheat oven to 400 degrees F. In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt. Create a foil packet by folding a 20-inch length of Reynolds Wrap(R) Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 to 30 minutes or until cauliflower is fork tender (use caution when opening foil packet - the steam inside will be very hot). In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil and garlic and then process 1 minute or until mixture is smooth. Taste and add salt as need. Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.
Preheat an oven to 375 degrees F (190 degrees C). Stir the sifted flour, baking soda, cream of tartar, and salt together in a bowl. Beat the margarine, butter and sugar together with an electric mixer in a large bowl until smooth. Add one egg, and continue beating until completely incorporated; add the remaining egg along with the vanilla extract, and beat on low speed until incorporated. Mix the flour mixture into the butter mixture until just incorporated. Gently mix the pecans into the dough with your hands. Roll the dough into 1-inch balls; arrange onto baking sheets about 2 inches apart. Bake in the preheated oven until the edges are golden-brown, 8 to 9 minutes. Allow the cookies to cool on the baking sheet for 8 minutes. Place confectioners' sugar into a bowl, and lightly dip both sides of each warm cookie into the sugar. Tap of excess, and allow cookies to finish cooling.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts. Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.
Stir chocolate chips in a saucepan over medium heat until melted; remove from heat. Whisk cream cheese into the melted chocolate until melted. Fold whipped topping into the chocolate mixture; spread into the graham cracker crust. Cover pie with plastic wrap and refrigerate until chilled, at least 1 hour.
Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
 Watch Now Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
 Watch Now Preheat the oven to 400 degrees F (200 degrees C).
 Watch Now Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
 Watch Now Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
 Watch Now To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
 Watch Now
Stir ginger ale, orange soda, and milk together in a pitcher. Divide orange sherbet and vanilla ice cream equally between 4 glasses. Pour ginger ale mixture over ice cream into each glass.
Heat oil in a deep-fryer to 360 degrees F (182 degrees C). Whisk flour, corn flakes, baking powder, salt, pepper, and sugar together in a shallow bowl. Pour milk into a separate shallow bowl. Gently press one tomato slice into the flour mixture to coat on both sides and shake off any excess. Dip into milk, then press again in flour mixture. Repeat with remaining tomato slices. Place breaded tomato slices in a single layer on a plate while breading the rest; do not stack. Cook each breaded tomato slice in the hot oil until golden brown, about 3 minutes per side. Remove to a paper towel to drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss. Drizzle oil over salad. Add vinegar and salt and pepper to taste.
Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes. Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet. Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside. Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds. Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream. Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend. Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato. Top with any other desired toppings; repeat with remaining tortillas and ingredients.
Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs. Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot(R)). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce. Broil ribs until sauce is bubbling, about 3 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.
In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Mix coconut milk, garlic, soy sauce, salt, hot sauce, and black pepper together in a large skillet or wok; add swai fish. Cook over medium-high heat until fish flakes easily with a fork, about 10 minutes. Stir cornstarch and cold water together in a bowl; mix into fish mixture and cook until sauce is thickened, 2 to 3 minutes.
Pour broth into a multi-functional pressure cooker (such as Instant Pot(R)). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Combine turkey and soy sauce in small bowl. Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water. Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine. Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Arrange asparagus in a single layer on the prepared baking sheet. Lightly spray asparagus with cooking spray. Sprinkle salt and pepper over asparagus and drizzle vinegar on top. Bake in the preheated oven until tender, 10 to 12 minutes.
Mix flour, seasoned salt, and pepper thoroughly in a wide bowl. Dredge each side of the pork chops in the flour mixture. Set aside on a plate. Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.
Heat the Philips Airfryer to 180C. Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes. Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste. Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.
Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet. Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork. Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat. Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.
Sift brown rice flour, potato starch, tapioca starch, and xanthan gum together into a large bowl; mix thoroughly. Store in a sealable container.
Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently. Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.
Preheat oven to 350 degrees F (175 degrees C). Brush the inside of cake pan with melted coconut oil. Beat almond butter, eggs, coconut sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Add cocoa powder, coconut flour, espresso powder, baking soda, cinnamon, sea salt, and baking powder to almond butter mixture and beat on low speed until incorporated. Fold chocolate chips into batter using a rubber spatula or wooden spoon. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
Set the oven to 425 degrees F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet. Roast for 25 minutes or until the vegetables are lightly browned. Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half. Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drizzle chicken with 2 tablespoons olive oil; season with salt and pepper. Grill chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a flat work surface and slice crosswise into strips. Place orange juice, 1/2 cup olive oil, tomatillos, shallot, jalapeno, vinegar, cilantro, 1/2 teaspoon salt, and 1/4 pepper in a blender. Puree until dressing is smooth. Place salad greens in a bowl. Drizzle dressing on top. Add chicken, peaches, avocados, and mint. Crumble dried oranges and sprinkle over the salad.
In a large pot with boiling salted water cook egg noodles until al dente. Drain well. Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well. Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil. Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.
Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.
In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste. Rinse pork chops, and pat dry. Sprinkle the chops with ginger, cinnamon, salt, and pepper. Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside. Pour white wine into the pan, and stir to scrape the bottom of the pan. Stir in the peach preserves mixture. Return the chops to the pan, and flip to coat with the sauce. Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick foil. Remove the skin from the squash with a vegetable peeler (if desired). Cut each wedge in half and place in a large bowl along with the fennel pieces. Whisk the olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper together in a small bowl. Drizzle mixture over the squash and fennel; toss to coat. Transfer squash and fennel mixture onto the prepared baking sheet and spread out to form a single layer. Roast until squash is tender, about 45 minutes, stirring every 15 minutes. Meanwhile, prepare the rice as directed on the box. Mix the roasted squash and fennel with the rice. Transfer to a greased casserole dish. Top with the chopped parsley and keep warm until ready to serve.
Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature. Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.
Remove skin from chicken thighs; place in a slow cooker with tomatoes, chicken broth, mushrooms, and thyme. Cover slow cooker and cook on Low for 8 hours. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain. Combine Parmesan cheese and Romano cheese together in a bowl. Scoop 1 cup of tomato mixture from slow cooker and stir in cornstarch. Pour cornstarch mixture back into slow cooker and stir well to combine. Cover and cook for 10 minutes, stirring occasionally. Turn slow cooker off. Stir in cooked penne and top with cheese mixture.
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray. Whisk flour, salt, baking powder, and baking soda together in a bowl. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture. Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets. Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.
Spray a jelly roll pan with cooking spray. Cut pizza dough in half and roll each half into an 1/8-inch-thick rectangle. Arrange ham in 1 layer on each rectangle, leaving a 1-inch border. Layer salami, pepperoni, mozzarella cheese, white Cheddar cheese, and bell pepper rings, in that order, over the ham. Roll dough around the toppings, starting with the long side. Stop halfway to tuck in ends; continue rolling. Place each stromboli on the prepared jelly roll pan. Whisk egg yolks and water together in a bowl; brush over stromboli. Cut diagonal slashes 3 inches apart in the top of each stromboli. Preheat oven to 350 degrees F (175 degrees C). Allow stromboli to proof in a warm place while the oven heats up. Bake stromboli until golden brown, 20 to 30 minutes. Cool on a rack before slicing.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, saute onion and mushrooms in chicken broth. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside. In a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar cheese, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.