HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top. Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely. Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini. Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.
Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet. Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner. Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle. Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper. Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside. Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes. Preheat oven to 425 degrees F (220 C). Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.
Stir bread crumbs, flour, seafood seasoning, garlic powder, salt, and ground black pepper together in a large bowl. Beat half-and-half and eggs together in a bowl until completely blended. Stir in 1/2 cup pickles and toss to coat completely. Place coated pickle slices into the bread crumb mixture and toss to coat. Return breaded slices to egg mixture and repeat the entire breading process. Remove slices to a sheet of wax/parchment paper and repeat the entire process for the remaining 1/2 cup of pickle slices. Heat oil in a large skillet over medium-high heat. Place 10 to 15 pickles slices in skillet. Cook until golden brown, 3 to 5 minutes. Repeat with remaining slices.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes. Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper. Transfer beef mixture to glass baking dish; insert bay leaves. Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes. Serve with chutney.
Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients. Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree. Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture. Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice, and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar, and continue cooking until the mixture thickens, about 15 minutes more. Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top, and allow to melt. Dust with cinnamon. Serve warm or cold.
In a large bowl, cream butter and 1 1/4 cups of the sugar. Add eggs, one at a time, beating well after each. Sift flour and baking powder together. Add flour mix to the butter mixture alternately with the sour cream. Blend very well and add the orange zest. Wrap tightly and chill overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Turn chilled dough out on to a floured surface and roll out to 1/4 inch thick. Cut into desired shapes. Combine the 1/3 cup white sugar and the finely chopped almonds and sprinkle over the tops of the cookies. Place cookies on the prepared baking sheet and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Remove from oven and let cookies cool on rack.
Bring a large pot of water to a boil and pre-heat oven to 400 degrees F. Cook pasta 2 minutes shorter than recommended cook time. In a small pot, heat milk and cream until begins to simmer. Mix corn starch with 2 tablespoons water to create a slurry. Add slurry to the cream mixture to thicken, then season with salt, pepper and jalapeno. Slowly add 3/4 of the cheese into the sauce, whisking constantly. Add pasta to the mixture and let it sit for 5 minutes. Stir in yolks and place in a 9 x 9 greased baking dish. Bake in the oven for approximately 15 minutes or until bubbling and slightly caramelized on the top.
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
Preheat oven to 350 degrees F (175 degrees C). Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish. Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.
Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.
Preheat heavy-bottomed skillet over medium-low heat. Butter one side of two slices of bread and then turn buttered side down. Top one slice with ham slices (5 ounces) and the other with cheese slices (3 ounces) and transfer to skillet face up and cook for 5-7 minutes or until bread is lightly browned and cheese is beginning to melt. Remove sandwich halves from skillet and transfer to cutting board and repeat for remaining sandwiches. Top ham side with cranberry sauce and greens and place cheese side of bread on top to finish sandwich and cut in half to serve. Best when it's hot and melty!
Preheat oven to 350 degrees F (175 degrees C). Spread about 2 cups corn chips in a baking dish. Sprinkle half the onion and half the Cheddar cheese over chips and top with chili. Spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese. Bake until hot and bubbly, 15 to 20 minutes.
Grind salt and fennel seed together in a blender or coffee grinder. Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl. Cut each pork slab into 3 pieces, about 5 ribs each. Pat ribs dry with a paper towel and rub spice mixture over each piece. Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight. Allow ribs to sit at room temperature for 1 hour. Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate. Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. Brush sauce onto ribs. Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. Let ribs stand for 10 minutes before serving.
Place the London broil in a slow cooker; add the garlic, mushroom soup, water, basil, oregano, and salt; cover; cook on low 6 to 7 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste. Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.
Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife. Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain. Divide smoked salmon between 2 serving plates. Place asparagus spears on top. Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes. Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.
Preheat oven to 375 degrees F (190 degrees C). In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray. Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.
Heat a large skillet over medium heat and spray with cooking spray. Add onions; cook and stir until golden, 5 to 7 minutes. Add soy crumbles and mushrooms; cook until browned and softened, about 5 minutes. Stir in tomato sauce, oregano, garlic powder, salt, and pepper. Reduce heat to low; cook until sauce is heated through, about 2 minutes. Spray a skillet with cooking spray. Cook polenta over medium heat until golden, about 4 minutes per side. Place 2 pieces of polenta on each serving plate; top with sauce.
Lay 2 prosciutto slices on a flat work surface so that they overlap slightly. Scatter 4 basil leaves on top. Add 1 barramundi fillet; wrap up. Repeat with remaining prosciutto, basil leaves, and barramundi. Heat olive oil in a large skillet over medium heat. Add prosciutto-wrapped barramundi; cook until flesh flakes easily with a fork and prosciutto is slightly crisp, 3 to 5 minutes per side.
Preheat the oven to 400 degrees F (200 degrees C). Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over. Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top. Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes. Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more. Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve. Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano. Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain. Mix chicken, artichokes, shredded mozzarella cheese, 1/2 cup Parmesan cheese, and sun-dried tomatoes together in a large bowl. Beat cream cheese, milk, 1 tablespoon basil, and garlic powder together in a bowl until smooth. Mix 2/3 of the cream cheese mixture with the chicken mixture. Spread remaining cream cheese mixture into the bottom of a 9x13-inch casserole dish. Spread a single layer of lasagna noodles over the cream cheese mixture, top with 1/3 of the chicken mixture, and a layer of mozzarella cheese slices. Repeat layering with noodles, chicken mixture, and mozzarella slices 2 times. Top with remaining Parmesan cheese and basil. Bake in the preheated oven until golden and bubbling, about 25 minutes.
Mix chocolate cookie crumbs and melted butter. Pat into the bottom and sides of 9- or 10-inch pie dish. Refrigerate at least one hour. In a saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool to room temperature. Add the creme de menthe and creme de cacao and mix well. Fold in the whipped cream. Pour the filling into the chilled pie shell and freeze until firm, at least 4 hours. Slice the pie and add an additional dollop of whipped cream for serving, if desired.
Heat a skillet over medium-low heat. Cook and stir pumpkin seeds in the hot skillet until toasted, about 5 minutes. Mix toasted pumpkin seeds, whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt together in a bowl using a whisk. Beat milk, pumpkin puree, 1/2 cup vegetable oil, egg, and sugar together in a separate bowl using a whisk until smooth; mix into flour mixture until batter is smooth. Heat 1 teaspoon vegetable oil in a non-stick pan over medium heat. Drop batter by large spoonfuls into the pan and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.
Preheat the oven to 300 degrees F (150 degrees C). Set eight (5 1/2 ounce) ramekins into a large baking dish.
 Watch Now Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
 Watch Now Quickly divide the caramel among the ramekins; set aside.
 Watch Now Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
 Watch Now Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
 Watch Now Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
 Watch Now Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
 Watch Now Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
 Watch Now Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
 Watch Now Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
 Watch Now Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.
 Watch Now
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Preheat the oven to 250 degrees F (120 degrees C). Melt the butter in a saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion soup mix and hot pepper sauce. Coat pretzels in the mixture by dipping or brushing and place on a baking sheet. Bake for 1 hour in the preheated oven, stirring every 15 minutes. Cool, then serve or store in an airtight container.
Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours. Remove steak from the marinade and shake off excess. Discard remaining marinade. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).
In a food processor with the knife blade, blend all until a dough-like ball is formed. Using your hands, roll into 1-inch balls. Optional: Top each with a walnut piece.
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.