HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Unroll one of the cans of crescent dough and place into prepared baking dish; press onto bottom of pan to form a crust, firmly pressing seams together to seal. Beat cream cheese, 3/4 cup confectioners' sugar, egg white, and vanilla extract with an electric hand mixer on medium speed in a bowl until well blended; spread onto crust. Spread cherry pie filling over the cream cheese mixture. Pat remaining crescent dough onto a large sheet of waxed paper forming a 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard waxed paper. Bake in the preheated oven until golden brown, 30 to 35 minutes; cool at least 20 minutes. Stream milk into remaining 3/4 cup confectioners' sugar in a bowl, while beating until well blended and thick; drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftovers in refrigerator.
Set aside 1/2 cup butter to soften slightly. Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped. Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor. Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside. Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes. Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well. Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.
Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight. Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover. Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet. Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency. Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper. Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer. To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry. Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside. Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs. Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.
Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour. Warm tortillas in a microwave to make them pliable. Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick. Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels. Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese. Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.
In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender. Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick. Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until just tender, 2 to 4 minutes. Combine potatoes, chicken broth, onion, and garlic in a pot over medium heat. Simmer until softened, 20 to 30 minutes. Mash about half the potatoes in the broth. Combine cream cheese and milk in a bowl; stir into the broth until incorporated. Reduce heat to low. Add Parmesan cheese gradually, stirring until melted after each addition. Add cooked broccoli.
Season chicken cubes with salt and black pepper. Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps. Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more. Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.
Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool. Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated. While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes. To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Slice watermelon in thick slices. Cut out stars using a cookie cutter. Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.
Preheat the oven to 200 degrees F (95 degrees C). Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour. Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored. Drop by spoonfuls onto the prepared baking sheets. Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute. Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is dry, pour in the black-eyed peas. Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has cooked down, and you can see the oil. Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.
Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray. Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes. Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten the sugar completely; add cinnamon and cook, stirring regularly, until the apples are warmed yet still firm, 5 to 7 minutes. Stir apple mixture into the bread mixture; pour into the prepared baking dish. Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.
Place cold brew concentrate, milk, blueberries, and sugar in a blender and blend until smooth, about 20 seconds. Pour into a glass.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Remove 1 1/2 cups butter from refrigerator and let stand for 10 minutes at room temperature. Stir 1 1/2 cups cold butter and 2 tablespoons flour together in a bowl with an electric mixer on slow speed until flour is just incorporated. Turn butter mixture out onto aluminum foil and shape into a 6-inch square. Wrap with aluminum foil and refrigerate. Dissolve yeast and 3 tablespoons white sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Stir 3 cups flour, milk, 2 tablespoons melted butter, and yeast mixture together in a bowl. Add remaining 1 cup flour, 1/3 cup at a time, stirring to form a soft dough. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Place dough in a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour. Remove dough and butter-flour square from refrigerator. Turn dough out onto a lightly floured surface and roll into a 10x10-inch square. Place unwrapped butter square on the diagonal in the center of the dough square. Fold dough corners to overlap in the center of the butter square. Pinch dough edges together to seal. Roll folded dough into an 8x18-inch rectangle. Fold dough into thirds from long ends to the center, as if folding a letter. Roll and repeat the fold thirds folding process. Wrap dough in plastic wrap and refrigerate for 1 hour. Repeat the rolling, folding, and refrigerating process twice, and finish by refrigerating the dough for 4 hours or up to overnight. Stir 1 cup brown sugar, 1 cup white sugar, and 3 tablespoons together in a bowl. Brush 24 muffin cups with melted butter and sprinkle each cup with ground cinnamon, turning to coat sides of muffin cups. Roll dough into an 10x36-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture, reserving 1/2 cup. Starting at the wide end, roll up the dough and pinch edge to seal. Cut roll into 24 pieces. Place pieces in prepared muffin pans; let rise until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until a toothpick inserted in the center of the bun comes out clean, about 25 minutes. Roll the top of each bun in reserved 1/2 cup cinnamon-sugar mixture and set on a wire rack to cool.
In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly. In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.
Cook pasta in a large pot of boiling salted water until al dente. Drain. In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes. In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat. Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally. Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes. Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined. Preheat oven to 375 degrees F (190 degrees C). Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels. Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball. Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white. Bake in the preheated oven until tops are golden brown, about 15 minutes. Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.
Fill a pitcher with ice. Add beer, orange juice, vodka, gin, rum, tequila, and triple sec; stir gently. Fill tall glasses with ice. Pour drink mixture into each glass. Top each drink off with cola.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Drain pineapple well, pressing out excess syrup with back of spoon. Reserve 3/4 cup of the syrup. In a medium bowl, combine pineapple, reserved syrup, egg, butter and grated tangerine zest. Set aside. In a large bowl, combine flour, sugar, wheat germ, baking powder, salt and baking soda. Make a well in the center, and pour in pineapple mixture. Stir just until blended. Pour batter into greased 9 x 5 inch loaf pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on wire rack.
Butter a 9x13-inch baking dish. Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated. Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.
Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt. Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes. Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.
Set a slow cooker to Low. Combine water and vinegar together in the slow cooker. Rub oil over entire pork shoulder and let rest for 5 minutes. Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker. Cook on Low, 6 to 8 hours. Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from slow cooker. Place pork back into the slow cooker and shred; add barbeque sauce and stir.
Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp. Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight. Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper. Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape. Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes. Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes. Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.