HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook luncheon meat in a skillet over medium heat until evenly browned; drain. Stir in green onion; reduce heat to low. Melt butter in a microwave-safe bowl in the microwave, about 30 seconds. Layer croutons on the bottom of prepared baking dish; drizzle melted butter and sprinkle Cheddar cheese over croutons. Spread luncheon meat mixture over Cheddar cheese. Whisk milk, eggs, mustard, and salt together in a bowl; pour over luncheon meat mixture. Bake in the preheated oven until golden brown and set, about 40 minutes. Remove from oven and let stand 10 minutes before serving.
Preheat oven to 450 degrees F (230 degrees C). Combine bread crumbs, Parmesan cheese, olive oil, and parsley in a bowl. Cook bacon in a skillet over medium heat until golden but not crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain bacon fat from skillet until there is about 1 tablespoon fat left in the skillet. Add scallops and cook until golden brown, 1 1/2 to 2 minutes per side. Remove scallops from skillet. Wipe fat from skillet and add butter; cook and stir green bell pepper, onion, roasted red peppers, and garlic until fragrant and tender, 2 to 3 minutes. Add white wine; cook and stir for 1 minute. Add chicken broth and simmer for 1 minute; season with salt and pepper. Mix bacon and scallops into bell pepper mixture and transfer to a baking dish; top with bread crumb mixture. Bake in the preheated oven for 5 to 6 minutes. Turn on oven's broiler and broil until bread crumb mixture is lightly browned, 1 to 2 minutes.
Whisk flour, baking powder, and salt together in a mixing bowl. Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat. Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading. Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing. Reduce oven temperature to 325 degrees F (165 degrees C). Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes. Transfer biscotti to a cooling rack; let cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract. Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans. Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg. Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes. Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet. Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place asparagus in a deep casserole dish; evenly coat with sesame oil and soy sauce. Cook marinated asparagus on grill until tender, brushing often with marinade, 5 to 10 minutes.
Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes. Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
In a food processor, grind cranberries. Transfer to a medium bowl, and mix with sugar. Chill overnight in the refrigerator. In a large bowl, mix together cranberry mixture, marshmallows, pecans, and grapes. Fold in nondairy whipped topping 1 hour before serving.
Preheat oven to 325 degrees F (165 degrees C). Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour. Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate. Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil. Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours. Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.
Cover brown rice with hot water and soak for 1 hour. Drain and rinse. Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes. Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well. Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes. Remove the rice from the heat and let stand, covered, for 10 minutes before serving.
Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.
Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet. Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature. Whisk flour, baking powder, baking soda, and salt together in a bowl. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed. Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet. Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan. Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Heat oil in a skillet over medium heat. Add onion; cook and stir until just translucent, about 1 minute. Stir in frozen peas and carrots; cook and stir until heated through, about 2 minutes. Stir in 1/4 teaspoon salt. Remove from heat. Preheat oven to 320 degrees F (160 degrees C). Sift 1 1/3 cups plus 2 tablespoons flour and salt into a large bowl. Rub in butter and lard using your fingers until the mixture resembles coarse crumbs. Mix in cold water and egg yolk using a knife to cut and stir until pastry dough comes together. Turn onto a floured surface and roll out into two 7 to 9-inch circles. Line a pie plate with 1 pastry dough circle. Break open 4 eggs and pour carefully into the pie pan without breaking yolks. Season with salt and pepper. Lay 3 bacon strips over the eggs; add a layer of cooked peas and carrots. Lay the remaining 3 bacon strips over the peas and carrots. Break open the remaining 4 eggs and pour carefully on top of the bacon; break some of the yolks for a marbling effect without scrambling. Season with salt and pepper. Top the pie with the remaining pastry dough circle; fix securely by pressing the tines of a fork all around the edge. Brush milk over the surface of the pie. Bake in the preheated oven until a skewer inserted in the center of the pie comes out clean, about 1 hour.
Cut each banana half into 3 or 4 pieces. Mix sugar and cinnamon together in a shallow bowl. Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.
Pour salt into a small plate. Wet the rim of a margarita glass and dip rim into salt. Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.
Combine flour, butter, and cayenne pepper in a bowl and rub together with your fingers until the mixture resembles bread crumbs. Mix in Parmesan cheese. Add whole egg, egg yolk, and mustard and mix until dough comes together. Tip dough onto a lightly floured work surface and knead lightly for 30 seconds. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Roll out dough with a floured rolling pin on a floured work surface into a 9x12-inch rectangle. Cut with a sharp knife or pizza cutter into 24 straws and carefully twist each straw twice. Lay the straws onto the prepared baking sheets. Beat egg white with a fork until frothy and brush over cheese straws. Sprinkle with sesame and poppy seeds. Bake in a preheated oven until golden, 18 to 20 minutes.
Mix pineapple juice, light rum, cream of coconut, and pink lemonade concentrate together in a large freezer-safe container. Freeze pineapple mixture until icy and slushy, 4 to 6 hours. Fill a glass halfway with slushy mixture and top off with lemon-lime soda to serve.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter. In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish. Bake in preheated oven for 45 minutes.
Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut. Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes. Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.
Preheat oven to 350 degrees F (175 degrees C). Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows. Bake in the preheated oven until bubbling, about 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl; divide between 12 muffin cups and press into the bottoms to form an even crust in each. Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely. Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely. Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours. When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.
Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Prepare gelatin-free jel dessert according to package directions and pour into a mold. Refrigerate until firm, about 4 hours. Combine fruit medley salad, mandarin slices, maraschino cherries, walnuts, and coconut cream in a large bowl. Mix until evenly combined. Remove gelatin-free dessert from refrigerator and cut into small cubes. Add cubes and marshmallows to the fruit salad mixture and mix until well combined. Refrigerate until serving.
Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour bacon drippings into bowl and reserve. Melt 1 tablespoon butter in the same saucepan over medium-high heat. Cook and stir onions in hot butter until soft, 5 to 8 minutes. Add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt. Bring to a simmer, reduce heat to medium-low, cover the saucepan, and cook until vegetables are just tender, about 15 minutes. Melt 1/2 cup butter in a large pot over medium heat. Whisk flour into melted butter until smooth. Whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes. Stir vegetable mixture, bay leaves, thyme, and dill into cream mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes. Stir minced clams, spinach leaves, and reserved bacon drippings into chowder. Cook until clams are heated through, 3 to 5 minutes. Season with salt and pepper to taste.
Mix peanut butter, butter or margarine, and sugars until creamy. Stir in vanilla. Beat in eggs. Mix in flour. Stir in 3/4c chocolate chips. Spread dough into a greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove pan from oven, and sprinkle with the rest of the chocolate chips. Let stand 5 minutes and spread. Cool, and cut into bars.
Preheat oven to 350 degrees F. Mist a baking pan with non-stick vegetable spray. Season chicken breasts with Sister's Season Mixture. Bake 20 to 25 minutes or until chicken is thoroughly cooked. Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely. In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.
Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat. Preheat the oven to 375 degrees F (190 degrees C). Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Combine cookie crumbs, confectioners' sugar, and cocoa powder in a large bowl. Add melted butter; stir until well mixed. Pat mixture into the bottom of the prepared pan. Bake in the preheated oven until crust is set, about 10 minutes. Beat cream cheese and white sugar together until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla extract; mix on low speed. Pour half-and-half into a saucepan over medium-low heat. Cook until mostly heated through, about 2 minutes. Add caramel candies a few at a time and cook, stirring frequently, until smooth, about 5 minutes. Pour caramel mixture into the cream cheese mixture; mix on low speed until well blended. Pour filling over the baked crust. Melt chocolate in a microwave-safe bowl in 15-second increments, stirring after each melting, 1 to 3 minutes. Drizzle over the filling; drag a knife through the filling to make a marbled effect. Fill a rimmed baking sheet with water and place on the bottom rack of the oven. Bake cake in the preheated oven until set, about 55 minutes. Turn heat off and let cheesecake cool in the oven for 45 minutes. Cover with plastic wrap and refrigerate for at least 6 hours.
Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes. Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes. Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.
Combine tomatoes, green bell peppers, red bell pepper, cucumber, olive oil, red onion, scallions, lemon juice, parsley, mint, dill, vinegar, garlic, sumac, salt, and pepper in a large bowl; mix thoroughly. Chill tomato mixture until flavors combine, about 25 minutes.
Prepare canner, jars, and lids according to manufacturer's instructions. Combine tomatoes, vinegar, and Ball(R) Fiesta Salsa Mix in large saucepan. Heat to a boil. Reduce heat and simmer 5 minutes. Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 35 minutes, adjusting for altitude.
Chill a glass mug in the freezer for at least 15 minutes. Combine the butterscotch topping and soda water in the chilled mug; stir until thoroughly mixed. Pour the cream soda into the mug. Stir the whipped cream, caramel sauce, and salt together in a small bowl; spoon atop the soda mixture. Stir lightly; it will froth!
Fill a cocktail shaker with ice; pour in gin and vermouth. Stir well; strain into a chilled glass and garnish with a cocktail onion.
Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary. Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.