HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan with 1 teaspoon butter. Dust with 1 teaspoon flour, shaking out excess. Combine milk, 1 cup flour, eggs, Parmesan cheese, 1 tablespoon oil, baking powder, and nutmeg in a blender; blend until batter is smooth, about 1 minute. Pour into prepared pan. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter is melted. Add leeks, fennel, and salt; cook and stir until softened, about 2 minutes. Spoon over batter in the pan. Arrange Brie cheese on top. Bake in the preheated oven until center is firm and edges start to brown, 18 to 20 minutes. Let cool in the pan, 10 minutes. Run a knife around the edge of the pan to loosen edges and release the sides. Cut into slices.
Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes. Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture. Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.
Preheat an oven to 400 degrees F (200 degrees C). Remove biscuits from cans. Flatten each biscuit slightly. Spoon a teaspoon of barbeque sauce in the center of each flattened biscuit. Sprinkle a teaspoon of cheese over barbeque sauce; top with cocktail wiener. Pull opposite sides of each biscuit together to form a taco shape. Press edges together to seal; fold over to one side, pressing biscuit down on itself. Arrange filled biscuits on 2 baking sheets. Bake in preheated oven until golden brown, about 10 minutes. Allow to cool slightly before serving.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn. Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.
Preheat oven to 325 degrees F (165 degrees C). Spread baguette slices on a baking sheet. Heat oil in a skillet over medium-low heat. Cook and stir red onion until it starts to soften, about 5 minutes. Cover and cook, stirring occasionally, until completely soft, about 10 minutes. Uncover and pour in red wine; increase heat and stir constantly until wine evaporates, 3 to 5 minutes. Remove from heat and let cool. Bake baguette slices in the preheated oven until lightly toasted, about 5 minutes. Mix mayonnaise and horseradish together in a bowl. Spread mayonnaise-horseradish mixture over baguette slices; cover with onion and roast beef.
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes. Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan. Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside. In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer. Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles. Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Preheat an outdoor grill for high heat, and lightly oil the grate. Brush each romaine lettuce half with 1/2 teaspoon olive oil. Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish. In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust. Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours. Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.
Preheat oven to 375 degrees F (190 degrees C). Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin. Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce. Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. Preheat oven to 375 degrees F (190 degrees C). When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan. In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight. The next morning: preheat oven to 425 degrees F (220 degrees C). Bake, covered, in preheated oven for 45 to 60 minutes.
Bring water to a boil and prepare a bowl of iced water. Add 1/2 of the parsley, 1/2 of the mint, and 1/2 of the tarragon. Blanch herbs for 5 seconds, then scoop into the iced water. Let cool completely, about 2 minutes. Drain well and squeeze out the water.
 Watch Now Rinse quinoa well. Sprinkle salt into the blanching water. Add the quinoa and simmer on medium heat until just barely tender, about 12 minutes.
 Watch Now Meanwhile, chop the remaining herbs into small pieces.
 Watch Now Add garlic to the blender with the blanched herbs. Squeeze in lemon juice and add olive oil. Blend starting on low speed, pulsing on and off, and finishing on high speed, until dressing is smooth and green.
 Watch Now Remove quinoa from heat; place in a strainer set over a bowl and drain for 5 minutes, tossing occasionally. Transfer quinoa to a bowl. Season with salt, black pepper, and cayenne pepper. Let cool until it is between warm and room temperature, 5 to 10 minutes.
 Watch Now Stir dressing into the quinoa. Continue cooling if salad is not yet at room temperature, 5 to 10 minutes more. Add the chopped herbs and mix to combine. Wrap bowl in plastic wrap and refrigerate until flavors meld, about 2 hours.
 Watch Now Taste the salad and adjust seasoning as desired. Transfer salad to a serving bowl.
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In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Combine hot coffee, cream, butter, xylitol, MCT oil, and vanilla extract in a travel mug. Secure the lid and shake until combined.
Add ice to a tall glass. Pour in Campari and vermouth. Stir and top with soda water. Squeeze a twist of orange peel over the drink and drop it in.
Bring beef broth to a strong boil in a saucepan over high heat. Stir in quinoa; reduce heat to low and cover. Cook until broth is absorbed, about 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork; let cool. Chop spinach in a food processor; transfer to a bowl. Chop onion, Parmesan cheese, and garlic in the food processor; add to the spinach. Mix in cooled quinoa, bread crumbs, salt, red pepper flakes, garlic powder, and black pepper. Add egg whites and egg; stir burger mixture to combine. Shape burger mixture into 4 equal patties. Heat a skillet over medium-high heat and coat with cooking spray. Cook patties until cooked throughout, 4 to 6 minutes per side. Serve on hamburger buns.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Place carrots in a saucepan with water to cover. Bring to a boil, reduce heat, and cover. Simmer until carrots are soft, 7 to 10 minutes. Drain well and transfer to a blender. Add grated ginger and puree until very smooth. Drain out the juices. Combine sugar and butter together in a large bowl. Add egg whites, 1 at a time, mixing well after each addition. Stir in applesauce and vanilla extract. Stir in pureed carrot-ginger mixture. Add oat flour, baking powder, cinnamon, baking soda, and allspice. Stir until just combined, but do not overmix. Fold in raisins, pineapple, coconut, and walnuts. Fill each muffin cup 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 12 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove and finely chop stems from mushrooms. Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high. Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan. Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust. Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.
Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside. Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly. Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time. Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.
Melt 1 1/2 teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl. Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft and translucent, 5 to 10 minutes. Transfer onion to a bowl. Beat eggs, salt, and pepper together in a bowl. Reduce heat under skillet to medium. Cook and stir eggs in hot skillet until set, 3 to 5 minutes; transfer to a plate. Spread tortillas out onto a work surface. Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream in a line across the middle of a tortilla. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.
Mix and crumble confectioners' sugar and peanut butter. Put half into bottom of pie shell, and reserve the remainder. Make pudding as directed, and pour over peanut butter crumbs. Mix dream whip as directed, and spread over pudding. Sprinkle the top of the pie with the remaining crumb mix. Chill and serve.
Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer. Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease. Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese. Bake in the preheated oven until crust is browned, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain. Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley. Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape. Bake in the preheated oven until center is set and crust is browned, about 1 hour.
Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside. Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes. Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.
Preheat oven to 325 degrees F (165 degrees C). Place gluten, protein powder, agar-agar, paprika, black pepper, red pepper flakes, cayenne pepper, fennel seed, garlic powder, onion soup mix, and tomato soup mix into a blender. Grind for 2 to 3 minutes into a powder, then pour into a large mixing bowl. Stir water, oil, and liquid smoke flavoring into the powdered mixture until moistened, then knead the dough for 3 to 5 minutes. Shape the dough into a 2 to 3 inch log, and wrap tightly with aluminum foil, and place onto a baking sheet. Bake vegeroni in preheated oven for 1 hour. Cool completely before slicing.
Preheat oven to 350 degrees F (175 degrees C). Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan. Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust. Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet. Bake in preheated oven until center is set, 50 to 65 minutes.
Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer. Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl. Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes. Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.
Place figs on a flame-proof surface or plate and sprinkle flesh-sides with Demerara sugar. Using a kitchen torch set to a medium-high flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place Burrata cheese on a plate. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper. Place bruleed figs around cheese and serve.
Combine marshmallows and butter in a large saucepan over medium-low heat; cook and stir until melted, 5 to 10 minutes. Stir rice cereal into marshmallow mixture until evenly coated. Remove saucepan from heat and cool mixture until easily handled, about 10 minutes. Unroll fruit rolls onto a work surface. Cut licorice to fit the length of each fruit roll. Spoon rice mixture onto half of each fruit roll. Place a piece of licorice on top of 1 rice mixture edge. Starting on the licorice edge, roll fruit roll around rice mixture ending with the fruit roll edge without rice mixture to seal. Repeat with remaining fruit rolls. Dip a knife in water and slice 'sushi' into equal-size pieces.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt. Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked. Remove chicken from the broth. Chop into small pieces, and return meat to the pot. Add egg noodles, and cook until tender.
Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands. Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.
Mix ground beef, Worcestershire sauce, parsley, basil, brown sugar, black pepper, and garlic salt together in a bowl; form into 10 patties. Cook patties in a skillet, working in batches, until browned and desired doneness is reached, 4 to 5 minutes per side.