HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside. In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes. Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat. To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill. Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells. Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square baking pan. Melt butter over low heat. In a mixing bowl stir the cocoa and sugar together. Stir in the melted butter. Beat in the egg and vanilla. Stir in the flour and salt and mix until smooth. Stir in the walnuts. Pour mixture into the prepared pan and spread into an even layer. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. Let cool before cutting.
Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl. Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl. Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Preheat oven to 450 degrees F (230 degrees C). Whisk 3/4 cup brown sugar, 1 1/2 tablespoons flour, and salt together in a large bowl; whisk in sour cream, egg, and vanilla extract. Stir in apples; turn apple mixture into unbaked pie crust. Bake in the preheated oven for 10 minutes. Remove pie from oven; reduce oven temperature to 350 degrees F (175 degrees C). Place 1/2 cup flour, 1/2 cup brown sugar, cinnamon, and nutmeg in a bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle crumble topping evenly over pie. Bake pie until apples are tender, about 30 minutes. Cool before serving, about 30 minutes.
In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat. While sauce is cooking, 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 and rinse with cold water. In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight. Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
Butter a 9x9 inch dish. Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan. Let cool completely before cutting into squares.
Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Whisk chicken broth, eggs, and sage together in a bowl. Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together. Cook on Low until flavors combine, about 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil. Bake the vegetables in the preheated oven for 15 minutes. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place the pork tenderloin in a 10x15 inch roasting pan. In a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. Mix this well and spread over the pork. Then place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until the internal pork temperature reaches 145 (63 degrees C). Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. In a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. Stir well and allow sauce to thicken.
Heat 2 tablespoons olive oil in a skillet over high heat. Cook and stir onion until browned, 3 to 5 minutes. Add bell peppers and reduce heat to low. Cook and stir for 5 minutes. Pour in vegetable broth. Cook and stir for 10 minutes. Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Quickly brown eggplant slices - they should be tender enough to roll easily, but not so tender they break apart. Transfer cooked red bell pepper mixture to the bowl of a food processor; pulse until smooth. Season with salt and pepper and set aside. Preheat the oven to 400 degrees F (200 degrees C). Combine mozzarella cheese, tomatoes, and basil in a bowl. Season with salt and pepper and mix well. Lay eggplant slices on a sheet of parchment paper. Spoon a little of the cheese mixture onto 1 end of an eggplant slice and roll up. Place eggplant roll in a casserole dish. Repeat with remaining eggplant and cheese mixture. Bake in the preheated oven until cheese is melted, about 10 minutes. Remove from oven. Serve with warm bell pepper sauce.
Slice potatoes in wide rectangular slices about 1/4-inch thick and 3/4-inch wide, yielding 12 to 15 slices per potato. Keep potatoes in cold ice-water bath until ready to fry. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Dry potato slices on paper towels. Fry potatoes in hot oil for 1 minute; remove from oil, drain, and set aside to cool for about 10 minutes. Return potatoes to oil and fry until golden brown, about 5 minutes more. Again, remove from oil and drain briefly on paper towels. Spread potatoes onto a baking sheet; top with Cheddar cheese, Monterey Jack cheese, and bacon. Heat the fries under the broiler until the cheese melts, 3 to 5 minutes. Top with jalapeno peppers to serve with ranch for dipping.
In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours. Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish. Spread the rice into the bottom of the prepared casserole dish. Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly. Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Mix cherries, sugar, water, and cinnamon together in a saucepan; bring to a boil. Mix flour, baking powder, and salt in a bowl. Gradually stir milk into flour mixture until incorporated; drop by spoonful into the boiling cherries. Place a cover on the saucepan, reduce heat to medium-low, and cook at a low boil for 25 minutes. Remove the cover and cook until the flour mixture is cooked through, about 10 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes. Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.
Preheat oven to 375 degrees F (190 degrees C). In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well. Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts. Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.
Preheat the broiler. In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired. On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula. Chill in the refrigerator for 1 hour. Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.
Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes. Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.
Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish. Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth. Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster. Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.
Mix oats, protein powder, oat bran, wheat germ, dried fruit, chia seeds, flax seeds, cinnamon, and salt together in a container or jar; cover with a lid.
Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones. Wrap each cone tightly in aluminum foil. Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.
Heat a small skillet over medium-high heat. Toast almonds in hot skillet until lightly browned and fragrant, about 5 minutes. Pour lemon juice into a large glass bowl. Drizzle olive oil into the lemon juice while vigorously whisking to make a dressing; add chopped avocado and stir to coat. Gently stir spinach and orange segments with the dressing and avocado; top with feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. Bring a large pot of water to a boil. Place the macaroni in the pot, cook 9 to 11 minutes, until al dente, and drain. Transfer to the prepared casserole dish. In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown and onion is tender. Stir in the wine, and continue cooking 1 minute. Mix in the milk, mustard, and Worcestershire sauce. Season with salt, pepper, and cayenne pepper. Continue to cook and stir until heated through. Whisk the flour into the skillet, and gradually stir in 2 cups cheese until melted. Mix in the thyme and cherry tomatoes. Stir the skillet mixture into the casserole dish with the macaroni. Top with remaining cheese. Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.
Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat. Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes. Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes. Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.
Preheat the oven's broiler. Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards. Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place bread on a baking sheet; toast in oven 3 to 5 minutes. Spoon pizza sauce evenly over toast. Sprinkle with oregano and garlic powder. Use olive slices to make 2 eyes near one end of the toast. Place strips of string cheese across toast to make "mummy wrap." Bake in preheated oven until cheese melts, 3 to 5 minutes.
Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour. Preheat grill fitted with fine grate grill topper to medium heat. Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes. Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.
Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible. Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
Make an ice bath by filling a large pot with ice and water; set aside. Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside. Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.
Mix rhubarb with water in a large pot and bring to a boil; lower heat to medium-low and simmer until rhubarb becomes mushy, 10 to 15 minutes. Strain juice into a large freezer-proof container. Discard pulp. Stir sugar, lemon juice, and orange juice concentrate into the rhubarb juice, dissolving sugar, and place in freezer overnight. Stir mixture the next day, then stir every 2 to 3 hours until slushy. If left in freezer unstirred, the punch base will freeze hard; to thaw, microwave, 1 cup at a time, until slushy, 30 seconds to 1 minute. Mix slushy punch base with lemon-lime soda in a large punch bowl until combined. To serve in individual glasses, mix half punch base with half lemon-lime soda in a large glass.
Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer and cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes. Measure out 2 tablespoons of dried leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.
Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray. Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
Lay bread on a work surface and spread butter on one side of each slice. Layer bacon, 1 slice of cheese, onion rings, avocado slices, and another slice of cheese on top of the unbuttered-side of the bread; top with second slice of bread, buttered-side facing up. Cook sandwiches in a skillet over medium heat, flipping once, until both sides are golden brown and cheese has melted, about 3 to 5 minutes per side.
Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip. Dip pretzel rods into dip to make 'broomsticks'.
Drop scoops of sherbet into 4 tall clear glasses. Top with strawberry slices, then pour in champagne until filled.
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Place barley into a large bowl and cover with several inches of cool water; let stand 24 hours. Drain. Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir soy sauce, garlic, thyme, oregano, and pepper into bison; reduce heat to medium-low. Add olive oil and stir. Mix mushrooms, barley, and Worcestershire sauce into bison mixture; stir gently. Pour wine over mixture just until barley is covered. Cover skillet, bring to a boil, and reduce heat to low. Cook until barley is tender, stirring every 10 minutes, 30 to 35 minutes.
Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.
Preheat oven to 350 F (175 degrees C). Cream together the butter, shortening, sugar and vanilla. Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix. Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork. Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, white sugar, 2 tablespoons cocoa powder, and baking powder together in a bowl. Add milk, oil, and vanilla extract; mix thoroughly. Pour batter into an ungreased 9-inch baking pan. Sprinkle brown sugar and 1/4 cup cocoa powder on top. Pour hot water on top immediately before baking. Bake in the preheated oven until a cake layer forms on top and springs back when lightly pressed, 30 to 40 minutes.