HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange bread slices on a cooling rack and allow to dry at room temperature for 30 to 60 minutes. Meanwhile, coat a 3-quart rectangular baking dish with nonstick cooking spray. In a small bowl, beat cream cheese, maple syrup, and cinnamon with a mixer until smooth. Fold in 2 cups blueberries. Arrange 4 slices of bread in prepared dish; spread cream cheese mixture over bread. Top with remaining bread. In a medium bowl, whisk together half-and-half, eggs, and vanilla. Pour over bread. Cover and refrigerate, 8 hours to overnight. Remove dish from refrigerator. Preheat oven to 350 degrees F. Bake French toast, covered, for 20 minutes. Uncover and bake 20 minutes more, or until top is golden brown. Let stand at room temperature for 15 minutes. If desired, top with additional berries and confectioners' sugar.
Heat the oven to 425 degrees F. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, onion and salt and cook until the beef is well browned, stirring often to separate meat. Pour off any fat. Reduce the heat to medium. Stir the soup in the skillet and cook until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the queso fresco. Spoon about 1/3 cup beef mixture in the center of each dough circle. Brush the edges of the dough circles with water. Fold the dough in half over the filling. Crimp the edges with a fork to seal. Brush the empanadas with the egg. Place the empanadas onto a baking sheet. Bake for 20 minutes or until the empanadas are golden brown.
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel and crumble into pieces. Place water, spinach, peanut butter, seasoned salt, and hot sauce in a blender. Cover and hold lid down; blend on highest setting until soup is smooth and warmed through. Let sit until bubbles float to the top, about 5 minutes. Strain soup into bowls through a nut milk bag or cheesecloth to avoid getting bubbles in the bowls. Stir in bacon pieces and grated Parmesan cheese; garnish bowls with additional Parmesan cheese.
Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add kefir and eggs; stir until batter is moist but still lumpy. Fold in chocolate chips. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours. Strain broth; you should have close to 4 cups. Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes. Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand. Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.
Combine ricotta cheese, confectioners' sugar, vanilla extract, and nutmeg in a bowl; whip at medium speed until smooth and blended. Fold in chocolate chips with a spatula.
In a medium bowl , mix Brussels sprouts, tomatoes, pearl onions, French dressing, salt and pepper. Cover and let stand at room temperature approximately 2 hours, stirring occasionally. Preheat an outdoor grill for high heat. Transfer Brussels sprouts mixture to a heavy medium skillet. Cover and cook on prepared grill 10 minutes. Uncover and continue cooking 5 minutes, stirring occasionally, until Brussels sprouts are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Fill a large pot with water and lemon-lime soda; bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain. Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic; cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top. Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper. Scoop halibut mixture onto greased baking sheet with a cookie scoop; flatten into cakes. Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.
Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat. Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust. Chill until well set. Serve topped with whipped cream.
Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning. Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.
Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes. Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes. Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat. Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.
Heat sesame oil in a large skillet or wok until sizzling; add collard greens, gomasio, and mirin. Cook until collard greens are tender, 3 to 5 minutes. Stir garlic into collard green mixture and cook just until garlic is fragrant, about 30 seconds; remove from heat. Season with additional sea salt if desired.
Preheat oven to 350 degrees F (175 degrees C). Stir the cream cheese, sour cream, pepperoni, and green chiles together in a baking dish. Bake in the preheated oven until thoroughly heated, about 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan. Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest. Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan. Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.
Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side. Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell. Bake in preheated oven for 35 to 40 minutes, until set in center.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes. Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight. Strain the Irish Cream through a cheesecloth, then serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the blackberries, sugar, cinnamon, and nutmeg in a bowl until evenly blended. Spread evenly into the prepared baking dish. In a separate bowl, stir together the cake mix and margarine until crumbly. Sprinkle evenly over top of the berries. Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.
Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.
Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic. Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining. Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch pan. Mix together the sugar, shortening, egg, milk, flour, salt and baking powder. Prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans. Spread cake mixture in pan and spread streusel mixture on top. Swirl ingredients together. Add the rest of streusel over top and bake for 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside. Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper. Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy. In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.
Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon. Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds. Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper. Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board. Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up. Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into bars.
Heat olive oil in a large saucepan over medium heat. Add onion, carrots, red bell pepper, and jalapeno pepper. Cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, black beans, chickpeas, quinoa, garlic salt, chili powder, and cumin. Reduce heat to low and cook until quinoa is tender and chili is heated through, 30 minutes to 1 hour.
Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature. Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.
Arrange slices of carrot on a plate or serving tray. In a small bowl, mix together the tuna, green onions and mayonnaise. Spoon some onto each slice of carrot and serve immediately.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Spread popcorn out onto a few sheets of waxed paper. Place almond bark in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until bark is melted, about 5 minutes. Drizzle the melted almond bark over the popcorn; mix to coat evenly. Let bark dry, about 30 minutes.
Melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. Remove from heat. Preheat oven to 350 degrees F (175 degrees C). Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir 1 cup of the walnuts. Spread into greased 13 x 9 x 2 inch pan. Combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. Bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. Cool completely in pan on wire rack. Cut into bars or squares.
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans. Sift the flour with the baking powder and soda. In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition. Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes. Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Remove from skillet and lay on paper towels; cool for 5 minutes. Crumble bacon into bits. Drain skillet of all but 1 tablespoon bacon drippings. Reheat skillet to medium-high heat. Season shrimp with paprika and black pepper. Saute shrimp until opaque, about 2 minutes each side. Season with 1/8 teaspoon salt. Whisk lemon juice, olive oil, mustard, and the remaining 1/8 teaspoon salt in a small bowl. Mix in romaine hearts. Arrange 1 1/2 cups romaine lettuce on each serving plate. Top with equal amounts of bacon, shrimp, tomatoes, carrots, and avocado.
Preheat oven to 400 degrees F (200 degrees C). Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat. Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a large bowl, beat egg whites, confectioner's sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt. Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread cookie to a 3-inch round. (Do not place more than 4 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.). Bake cookies 5 to 7 minutes until edges are golden. With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet to oven to soften cookies slightly. Repeat with remaining batter. (Batter will become slightly thicker upon standing.) Store in tightly covered container.
Preheat oven to 175 degrees F ( 80 degrees C). Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel. Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes. Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange beets in a baking dish and pour in water; cover with aluminum foil. Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces. Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.
Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick. Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers. Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.
Stir polenta and chicken broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Remove pan from heat. Stir Parmesan cheese, black pepper, and paprika with the polenta mixture.
Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate. In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan. Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top. Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
In a large pot over medium high heat, combine the ground beef and the onions. Saute for about 5 minutes, or until onions are tender. Add the tomato juice, corn, beans, tomato sauce and taco seasoning. Stir well and heat throughout, but do not boil.