HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk eggs, milk, salt, and black pepper together in a bowl. Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes. Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan. Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Press yolks through a sieve and set aside. Cut the butter into small pieces. Add in the flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all the ingredients are well blended. Wrap the dough in plastic wrap and refrigerate at least 2 hours. Roll out the dough 1/4-inch thick on a lightly floured surface. Using a 2 1/2 - 3 inch heart-shaped cookie cutter, cut out as many hearts as possible. Gather the dough scraps, reroll, and cut out more hearts. Using a smaller heart-shaped cookie cutter, cut out the centers of half the cookies. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Spread each whole heart with a thin coating of raspberry jam. Top with the hearts with cut out centers. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat the 2 eggs with water in a small bowl and brush lightly over the cookie frames. Bake the cookies just until light golden brown, 12 to 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve.
Stir simple syrup, whiskey, and lemon juice together in a glass. Stir in ice. Garnish with cherry.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside. Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white. Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
Mix ingredients by hand, roll into balls. Roll or dip into the following ingredients: coconut, cocoa, sprinkles, icing sugar, graham cracker crumbs. Refrigerate. Enjoy!!!
Bring the habaneros and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes. Remove from heat, and stir in carrots, onion, cumin and garlic. Carefully puree the vegetables in a blender until smooth, then return to the saucepan, and continue simmering 45 minutes to 1 hour until thickened to the consistency of oatmeal. When ready, refrigerate overnight before using.
Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract. Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass. Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Combine 1/4 cup orange juice with white wine in a bowl. Place apricots on a flat work surface. Snip into small bits with scissors. Add to the juice-wine mixture; let soak until softened. Place almonds in a skillet over medium heat. Cook, stirring frequently, until golden brown, about 6 minutes. Let cool, about 10 minutes. Toss apples with the remaining 1/4 cup orange juice in a bowl. Add the toasted almonds, apricots, brown sugar, cinnamon, and nutmeg. Mix well. Cover with plastic wrap; refrigerate 8 hours to overnight.
Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom. Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices. Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a pizza pan with parchment paper. Stir brownie mix, oil, eggs, and water in a bowl until well blended. Spread on the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely, about 15 minutes. Mix crushed pineapple, cream cheese, sugar, and vanilla extract together in a bowl. Spread over cooled brownie. Arrange banana and strawberry slices over cream cheese layer. Drizzle chocolate syrup and sprinkle peanuts on top. Cut "pizza" into slices.
In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly. Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve.
Heat a large skillet over medium-high heat. Cook and stir ground beef, zucchini, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir crushed tomatoes, tomato sauce, sucanat, basil, sea salt, oregano, and black pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until flavors have blended, at least 30 minutes or up to 1 hour for better flavor. While sauce is simmering, bring salted water to a boil and cook spaghetti according to package directions. Serve sauce over hot pasta.
Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top. Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat. Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
Soak chia seeds in 3 tablespoons water for 10 minutes. Combine coconut milk, avocado, peanut butter, chia seeds, coconut oil, cocoa powder, ice cubes, and 1/4 cup water in a blender. Blend until smooth. Top with cocoa nibs and cinnamon.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan. In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter. Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.
Add all ingredients except egg, 1 tablespoon water, sesame seeds, and cornmeal into your bread machine in the order suggested by the manufacturer. Select the dough cycle. Divide dough into 2 parts and form into loaves. Sprinkle cornmeal on greased baking sheet. Place loaves on pan seam side down. Brush top of loaves with water. Let rise til double, about 50 minutes. Preheat oven to 375 degrees F (190 degrees C). Brush loaves with egg wash. Sprinkle with sesame seeds. Make 4 cuts about 1/4 inch deep across top of log. Place a pan of hot water in bottom of oven. Bake bread for 25 to 30 minutes or until golden. To make a nice crusty bread, bake bread in the afternoon and pop into oven again for 5 minutes before meal. Makes a very crusty bread! You would be surprised how much better it is if you heat it that last 5 minutes. Try it. I learned this in a bread machine class!
Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside. Pour Swanson(R) Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside. Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard. Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes. Serve over hot steamed rice, and garnish with sesame seeds.
In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours.
Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature. Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving. Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat. Heat oil in large saucepan to 350 degrees F (175 degrees C). Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain. Top with cabbage salsa and a slice of avocado.
Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a large bowl until creamy, using a rubber spatula. Add egg and stir until well blended. Combine flour, cocoa powder, salt, and baking soda in another bowl. Add to the sugar mixture a little bit at a time, beating well after each addition. Mix in vanilla and almond extracts until well combined. Fold pumpkin chips into the dough. Line up teaspoon-sized scoops of dough on an ungreased cookie sheet. If desired, press in a few more pumpkin chips so they're more visible after baking. Bake in the preheated oven until soft and chewy with golden edges, about 7 minutes. Transfer to a cooling rack.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes. Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness. Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely. Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.
Preheat oven to 350 degrees F (180 degrees C). Combine margarine or butter, salt, and vanilla; blend well. Add sugar and cream well. Beat eggs and blend into mixture. Sift flour with soda and add to the creamed mixture, alternately with the milk. Mix thoroughly. Stir in dates and nuts. Drop from teaspoon and flatten with glass covered with damp cloth. Sprinkle with sugar. Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy.
Heat oil in a large skillet over medium heat. Saute onions until soft, then add mushrooms, chicken and garlic powder and stir together. Saute 15 to 20 minutes, or until chicken is cooked through and juices run clear. Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside. Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.
Heat 1 tablespoon olive oil in a large nonstick skillet; cook and stir chicken breast and onion until heated through, 3 to 4 minutes. Transfer to a plate. Wipe out skillet with a paper towel. Heat 1 tablespoon olive oil until bubbling. Add 2 bread slices; sprinkle half of the fontina cheese on top. Cover cheese with half of the chicken and onion. Cook until bread is toasted and cheese is melted, 1 to 2 minutes. Layer pear slices over chicken and onion; press bread slices together to make a sandwich. Repeat with remaining oil, bread slices, fontina cheese, chicken, onion, and pear slices to make second sandwich.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Stir cottage cheese and whipped topping together in a bowl; sprinkle gelatin over the top and mix thoroughly. Stir pineapple, oranges, and marshmallows into cottage cheese mixture. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds. Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Combine the berries, sherry, lemon juice, and lemon zest in a bowl; toss to blend. Set aside. Beat the heavy cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed. Cut pound cake into slices 1/3 inch wide, discarding cake ends. Assemble the trifle by placing a layer of cake slices in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake slices. Cover with half of the whipped cream, and sprinkle with half the coconut. Repeat layering with the remaining cake slices, berries and juice, whipped cream, and coconut. Refrigerate at least 1 hour before serving.
Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly. When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan. Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.
Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Preheat oven to 375 degrees F (190 degrees C). Mix artichoke hearts, spinach, cream cheese, sour cream, Romano cheese, Parmesan cheese, roasted peppers, garlic, and lemon juice together in a baking dish and top with croutons. Bake in the preheated oven until bubbly and croutons are browned, about 35 minutes.
Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls. Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low. Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
Line a 17x12-inch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven to 400 degrees F. Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined. Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F. Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened. Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam. Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.
Pour the bubble gum vodka, sweet and sour mix, vanilla vodka, strawberry vodka, and maraschino cherry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into two chilled glass, and top with champagne to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix chili and tomato sauce together in a bowl. Heat oil in a large skillet over medium-high heat. Cook corn tortillas, one at a time, in the hot oil until slightly softened, about 30 seconds per side. Drain on a plate lined with paper towels. Place 1 hot dog and 2 to 3 tablespoons of the chili mixture on each tortilla; wrap up. Arrange seam-side down in a baking dish. Spoon remaining chili mixture on top. Cover with Cheddar cheese, onion, and olives. Bake in the preheated oven until hot and bubbly, about 30 minutes.
In a medium bowl, mix gelatin in boiling water; stir to dissolve. Allow gelatin to cool to room temperature. In a separate bowl, beat gelatin mixture into whipped topping. Pour into graham cracker crust. Cover and refrigerate for 3 hours or until firm.
Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt. Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes. Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Whisk mustard and cider vinegar together in a small bowl. Add cayenne pepper and whisk to combine.