HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside. Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side. Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan. Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp. Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.
Preheat an oven to 350 degrees F (175 degrees C). Stir the flour and salt together in a mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in 1/4 cup of water until a dough forms. Divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside. Bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. Drop 2/3 of the dough strips into the boiling liquid. Once the liquid returns to a boil, pour into a 8x8 inch baking dish. Use the remaining dough strips to form a crisscross pattern on top of the cobbler. Dot the top with the softened butter. Bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours. Line a baking sheet with parchment paper. Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter. Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.
In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.
Preheat oven to 450 degrees F (230 degrees C). Prepare pastry for two crust pies. Pick over and wash blueberries. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust. Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
Stir graham cracker crumbs and melted butter together in a bowl; press firmly into a pie dish. Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour. Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes. Pour milk mixture into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan. Cook milk-egg mixture over medium heat, whisking constantly, until mixture thickens, 5 to 10 minutes. Remove from heat and stir in 2 tablespoons butter and vanilla extract until completely incorporated. Pour milk mixture into prepared crust and sprinkle with cinnamon sugar.
Combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.
Blend banana, yogurt, almond milk, ice, pumpkin puree, and pumpkin pie spice together in a blender until smooth.
Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish. Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool. Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture. Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners. Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner. Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes. Combine vanilla pudding and sliced banana in a small bowl. Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top. Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be. Pour batter over apples in the baking pan, making sure they are evenly covered. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil. Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Beat sugar, shortening, eggs, and vanilla extract together in a bowl until creamy. Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves together in another bowl. Add flour mixture to sugar mixture and stir until completely incorporated. Mix white chocolate chips and butterscotch chips into dough until evenly-combined. Drop dough by the teaspoonful onto prepared baking sheets. Bake in the preheated oven until set, 10 to 15 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.
Heat the oil in a large skillet over medium-high heat. Stir in the ginger, turmeric, black pepper, cloves, fenugreek, garlic, and one teaspoon salt. Continue to stir until the spices and garlic are well coated in oil, about 30 seconds. Stir in the onions; cook, stirring, until translucent, about 5 minutes. Add the carrots, potatoes, and cabbage; cook, stirring frequently, until the vegetables begin to soften, about 3 minutes. Stir in the tomato puree and the water. Continue to cook over very low heat, until vegetables are soft and the tomato sauce thickens, about 30 to 40 minutes. Taste for seasoning and add additional salt and pepper, if needed.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop. In a large bowl, flake tuna. Add cottage cheese, eggs, celery, green onions, parsley, lemon pepper seasoning, celery salt, lemon juice, and mayonnaise; mix well. Chill.
Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm. Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm. Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours. Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter. Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.
Preheat the air fryer to 360 degrees F (180 degrees C). Add vegetables, oil, salt, pepper, and desired seasoning to a bowl. Toss to coat; arrange in fryer basket. Cook vegetables for 10 minutes, stirring after 5 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper. Brush lemon juice over tuna steaks. Cook tuna on preheated grill until the flesh flakes easily with a fork but still is pink in the center for medium, 4 to 6 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan. Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan. Bake for 50 minutes. In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.
Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs. Stir water and vinegar together in a bowl. Pour 1/2 the water mixture into the flour mixture in the food processor. Pulse to combine. Pour in remaining water mixture and pulse until dough just starts to come together but is still crumbly. Turn dough out onto a wooden surface. Pat into a round shape and cut into 3 equal pieces. Form each into a disc about 5 inches wide, wrap each in plastic wrap, and refrigerate until ready to use. Toss apples and lemon juice together in a bowl. Sprinkle flour over apples and toss to coat. Gently mix in brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice until apples are thoroughly coated. Fold in raisins and walnuts. Preheat the oven to 350 degrees F (175 degrees C). Flour a work surface and roll out 2 of the 3 dough pieces into a rectangle about 12x18 inches in size and about 1/4-inch thick. Gently place crust into a 10x15-inch jelly roll pan and press dough into corners. Trim excess dough so there is only 1 inch of overhang on all sides. Gently fold overhanging dough underneath itself and crimp along all edges of the pan. Use a fork to poke indentations sporadically in the bottom of the crust to prevent bubbling. Pour filling into the crust and spread out evenly. Roll out remaining dough piece on a floured surface to 1/4-inch thickness. Use decorative cookie cutters to cut out several pieces of pie dough and place cut-outs on top of filling in a pattern. Beat egg and water together in a bowl. Gently brush egg wash over the edges of the pie crust and on the pie crust cut-outs. Bake in the preheated oven until crust is golden brown and apples are soft when gently pierced with a knife, 55 to 65 minutes. Allow to cool completely before cutting and serving, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and confectioners' sugar until smooth. Mix in the egg, lime juice and lime zest. Mixture may appear curdled, but that's okay. Combine the flour, baking powder and salt; stir into the lime mixture until well blended. Drop batter by teaspoonfuls into the cornflake crumbs. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until edges are golden. Remove from cookie sheets to cool on wire racks.
In a medium saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork. Heat 1/2 the oil in a medium saucepan over medium heat, and saute the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt, and pepper. Gradually mix in the rice. Cook and stir until well coated. Heat the remaining oil in a small skillet, and saute sesame seeds until lightly browned. Mix into the rice mixture. Garnish with cilantro to serve.
Preheat oven to 450 degrees F. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated. Arrange on a baking sheet and bake until tender, about 35 minutes. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat. Add garlic and onion and saute for 5 minutes, until transparent. Add quinoa and cook for another 5 minutes, stirring often. Add Silk, curry powder and salt, bringing mixture to a boil. Reduce heat to a simmer, cover and cook for 20 minutes. Remove from heat and stir in peas. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.
Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Beat eggs and sour cream together in a bowl until smooth. Heat a large skillet over medium heat. Cook and stir eggs mixture until mostly cooked into solid bits with very little moisture remaining, about 3 minutes; season with salt and pepper. Add hot dogs to the eggs and continue cooking until the hot dogs are heated through and the eggs have finished cooking, about 5 minutes more. Stir drained pasta into the eggs. Sprinkle Cheddar cheese over the egg and pasta mixture; stir to melt the cheese slightly.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top. Bake in the preheated oven until slightly browned, about 20 minutes. Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours. Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes. Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat a small skillet over medium heat; add macadamia nuts and cook, stirring often, until toasted, 3 to 4 minutes. Combine quinoa, macadamia nuts, apple, cucumber, green bell pepper, celery, lemon juice, green onion, garlic, agave nectar, and salt in a bowl.
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. In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.
Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside. Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough. Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour. Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Spread the bread cubes into a shallow pan and let the bread sit until the cut surfaces are somewhat dried with the insides remaining soft, 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Put bread cubes into a large bowl. Pour honey mustard over the bread and mix to coat. Layer about half the bread cubes into the bottom of the prepared baking dish. Sprinkle 2/3 cup Swiss cheese over the bread cubes; top with 1 cup ham. Spread relish in a layer over everything. Layer remaining ham, 2/3 cup Swiss cheese, and remaining bread cubes, respectively, atop the relish layer. Finish by topping with the remaining Swiss cheese. Cover entire dish with aluminum foil. Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.
Preheat oven to 400 degrees F (200 degrees C). Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil. Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
Preheat oven to 250 degrees F (120 degrees C). Beat egg whites and salt until foamy; gradually add brown sugar and vanilla. Continue beating until stiff peaks are formed. Fold in pecan halves. Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.
Gently stir club soda, rum, lemonade concentrate, lemon juice, and hot sauce together in a pitcher. Pour into glasses filled with crushed ice to serve.
Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.
Use one recipe for each color. In a small bowl, stir the food coloring into the evaporated milk. Paint onto cookies with a paintbrush before baking.