HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease 16 individual muffin cups with cooking spray. Place on a baking sheet lined with parchment paper. Split biscuits in half. Place 1 half in each muffin cup; press biscuit dough to cover the bottom and sides of each cup. Place apple pie filling in a bowl; cut up larger pieces of apples. Mix in vanilla extract and 1/2 teaspoon cinnamon. Divide filling among dough-lined cups. Combine remaining 1/2 teaspoon cinnamon, flour, brown sugar, and nutmeg in a bowl. Cut in butter with a pastry cutter until mixture is crumbly. Sprinkle over pie filling and gently press down. Bake in the preheated oven until edges are golden brown and filling is bubbly, about 13 minutes. Cool for 5 minutes on the baking sheet. Carefully transfer to serving plates; cool for 5 minutes more. Top with a scoop of vanilla ice cream and a drizzle of caramel topping.
Preheat the oven to 450 degrees F (230 degrees C). lightly grease two baking sheets. In a medium bowl, stir together the flour and salt. Rub in the butter using your hands until the mixture resembles coarse crumbs. Add the cheese, egg yolks, Cajun seasoning and mustard, and mix until it comes together. Knead for a few turns to be sure the cheese is evenly distributed. On a lightly floured surface, roll the dough out into a rectangle about 1/4 inch thick, and about 7x10 inches. Cut into thin straws using a chef's knife or pizza cutter. Place straws onto the prepared baking sheets, and straighten them out as best you can. Bake for 8 to 10 minutes in the preheated oven, until lightly toasted. Cool on wire racks.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside. In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.
Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed. Store refrigerated in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Cook onions in salted boiling water for 5 minutes. Drain well and stir in cheese. Mix in almost all the egg and season with salt and pepper to taste. Pour mixture into pastry-lined pan, and place second sheet of pastry on top of filling. Seal edges and cut vents in top. Brush pastry with remaining egg and place in preheated oven. Bake 30 minutes. Can be served hot or cold.
In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and potatoes. Reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. Remove pot from heat, and allow to cool until mildly warm. Stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. Season to taste with salt. Cover and refrigerate 8 hours, or overnight, to develop flavors. To serve, reheat on the stove or in the microwave. Adjust seasoning as needed with salt. Serve with soda crackers and sweet pickles.
Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming. Refrigerate curd until set, 2 to 3 hours.
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, about 5 minutes. Add barley to onion; cook and stir until barley is toasted, about 2 minutes. Stir white wine into barley mixture until completely absorbed, 3 to 5 minutes. Add water, balsamic vinegar, and vegetable bouillon to barley; bring to a boil, reduce heat to low, cover the pot, and simmer until liquid is absorbed, about 10 minutes. Remove pot from heat. Mix milk, Parmesan cheese, and basil into barley.
Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly. Wrap individually in plastic wrap. Refrigerate 1 hour. Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.
In a blender combine orange juice, pineapple chunks, milk, honey and crushed ice. Blend until smooth.
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled, at least 30 minutes. Ladle soup into serving bowls; add about 2 ice cubes to each bowl.
Combine the beer, syrup, honey, cornstarch, cinnamon and black pepper in a large skillet and bring to a boil, stirring frequently; reduce heat and simmer for 15 - 17 minutes, stirring frequently, until it has been reduced by half. Add smoked sausages and continue cooking for 10 minutes. Use a slotted spoon to remove smoked sausages from the skillet and place into a serving dish, drizzle with sauce. Serve with cheese and crackers.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet. Bake for 16 to 20 minutes in the preheated oven, until golden brown.
Heat a small nonstick skillet on medium-high heat and add enough oil so a date can just float in it. Whisk milk, egg, and melted butter together in a large bowl. Combine all-purpose flour, baking powder, sugar, and salt in a second bowl. Whisk flour mixture into milk mixture to make a pancake batter. Test if oil is hot enough by adding a drop of batter to the oil: batter should rise to the top and bubble around the sides, browning within 5 to 10 seconds. Dip 3 to 4 dates in the pancake batter until evenly covered and carefully place into the hot oil. Wait a few seconds for them to start browning, turning occasionally so they fry evenly. Fry until golden brown, but not burnt, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dates and batter.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices. In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture. In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish. Bake 30 minutes in the preheated oven, until crisp and golden brown.
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl. Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper. Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Mix orange-mango juice, pineapple juice, and orange drink mix in a large punch bowl. Top with ginger ale.
Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more. Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet. Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish. Season chicken breasts with salt, black pepper, oregano, and garlic powder. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl. Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl. Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil. Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.
Preheat oven to 425 degrees F. Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet. Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top. Blend granola in a food processor until finely ground. Set aside in a bowl. Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly. Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly. Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture. Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets. Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl. Stir oil mixture into flour mixture until a well-mixed batter forms. Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour. Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with dressing of choice and enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours. Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips. Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
Preheat the oven to 325 degrees F (165 degrees C). Place tomatoes, onion, olive oil, parsley, basil, salt, garlic powder, and pepper in a 4-quart Dutch oven; stir to combine. Bake in the preheated oven, uncovered, stirring occasionally, until sauce is thick and bubbling, about 1 hour. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan. Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
 Watch Now In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
 Watch Now Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
 Watch Now To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
 Watch Now
In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days. Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan. Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking. Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.
Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish. Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.
Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.
Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain. Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute. Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.
Cook rice as instructed on package. Place tortillas in microwave and heat on High for 10 seconds. Spoon 1/4 cup rice and beans down the center of each tortilla. Top each with 1 tablespoon sour cream, 2 tablespoons Cheddar cheese, and 1/2 teaspoon Creole seasoning. Fold edges over to enclose filling.
Preheat oven to 425 degrees F (220 degrees C). Thinly slice each potato several times, stopping just short of cutting all the way through. Whisk olive oil, garlic, paprika, oregano, and celery salt together in a bowl; pour into a resealable plastic bag. Add the potatoes, seal the bag, and shake to coat completely. Transfer potatoes to a baking dish and reserve oil mixture in a small bowl. Sprinkle Parmesan cheese over the potatoes. Bake potatoes in the preheated oven until layers start to separate and potatoes are slightly tender, about 30 minutes. Brush potatoes with reserved oil mixture, pulling layers apart if they are sticking together. Continue baking until potatoes are crispy on the edges and easily pierced with knife, 30 to 40 minutes more.
Blend ice cubes, orange juice, banana, and matcha powder together in a blender until smooth.
In a large bowl, mix flour, salt and sugar. Pour in milk, a little at a time, stirring to make a smooth batter. Beat in eggs and lemon zest. Core and peel apples, then cut in wedges. Cut each wedge crosswise into thin slices. Toss apples in batter to coat. In a large skillet over medium heat, heat oil and butter. Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown. Plate and sprinkle with sugar. Serve warm.
Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.
Pre-heat oven to 450 degrees F. Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through. Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth. Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of creme fraiche, fresh herbs or salty roasted pepitas for garnishes.
Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
Season duck breasts on all sides with salt and pepper. Place in a shallow dish and cover with 3 tablespoons maple syrup. Cover, place in refrigerator, and allow to marinate 12 to 24 hours. Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips. Remove duck breasts from marinade and rinse well. Pat dry with paper towels. Use a sharp knife to cut shallow cross-hatch marks into duck breast skin; do not cut all the way through to the meat. Brush with 2 teaspoons maple syrup. Place duck breasts, skin-side up, on grill rack in the smoker. Place a drip pan underneath. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding more maple wood chips as necessary to keep smoke continuous, until duck breasts reach an internal temperature of 160 degrees F (70 degrees C). Cool to room temperature before slicing. Keep refrigerated until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet. Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.