HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust. Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough. Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up. Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls. Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.
Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
Preheat oven to 400 degrees F (200 degrees C). Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer. Place apples in a large bowl and sprinkle with lemon juice. In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly. Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top. Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.
Place the cream cheese in the center of a serving platter. In a small bowl, gently blend the shrimp and cocktail sauce. Pour the mixture over the cream cheese. Refrigerate until serving.
Place all ingredients in a blender. Blend on puree (or the highest setting) until smooth, about 30 seconds. Pour into glasses and serve.
Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.
Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes. Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings. Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain. Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil. In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack. Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours. Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
Place 1 cup blackberries, strawberries, banana, orange juice, and ice into a blender in that order, and blend on high speed until smooth, 30 seconds to 1 minute. Pour into 4 glasses and top each serving with 3 blackberries for garnish.
In a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. Stir in the whipped topping. Fold in the bananas, mandarin oranges and raspberries. Transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. Remove from the freezer 1/2 hour prior to serving.
Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken. Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan. Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.
Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt, and spices; stir into molasses mixture. Chill for about 1 hour. Roll the dough about 1/4 inch thick. Cut with boy and girl cookie cutters. Make egg yolk paint by blending egg yolks and 1/2 teaspoon water. Divide the yolk among a few small bowls, and add food coloring to each cup for desired color. Paint the clothes and decorations on the cookies as desired. Carefully transfer to a lightly greased baking sheet. Using a toothpick, make a hole in the top of each cookie. Press raisins into dough for eyes, nose, mouth. Use bits of candied cherries for coat buttons, and strips of citron for ties. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Cool slightly, then carefully remove from baking sheet.
Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours. Thread chicken cubes and green onions onto skewers. Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.
Place eggs in a saucepan and cover 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, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.
Bring a large pot of lightly salted water to boil. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough. Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the flour, sugar, ground almonds, baking powder and baking soda. Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs. Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.
Prepare mashed potatoes following package directions, set aside to cool. Preheat oven to 300 degrees F. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings. Add crab meat and mix well. Blend in cooled potatoes until well distributed. Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat. Add patties and cook for about 4 minutes on each side until golden and heated through. Transfer crab cakes to a baking sheet. Keep warm in oven. Repeat with the remaining butter, oil and patties. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead. Serve warm on a bed of watercress with Lemon Aioli.
Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup. Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Preheat a large skillet over medium heat. Lightly coat one side of each slice of bread with olive oil; lay out the slices, oiled side down, on a plate. Spread 1 teaspoon mayonnaise and 1 teaspoon of hot sauce on each slice. Top two of the slices of bread with a slice of Swiss cheese and 1/4 cup of sauerkraut. Arrange the turkey on the other two slices of bread. Bring the two halves together. Fry the sandwiches in the preheated skillet until the bread is golden brown on both sides and the cheese has melted.
Preheat an oven to 350 degrees F (175 degrees C). Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in boiling water; cook until soft, about 4 minutes. Drain. Heat olive oil in a large skillet. Stir in vegetarian crumbles and chili seasoning mix. Cook, stirring, until crumbles are hot, about 5 minutes. Fill the cooked peppers with the seasoned crumbles; top with pepperjack cheese. Arrange stuffed peppers on a baking sheet. Place peppers in preheated oven until cheese is melted, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Make couscous according to package directions, using vegetable broth. Fluff with fork when done. Thaw and coarsely chop vegetables. Heat oil in a non-stick skillet or pot with a lid over medium heat. Stir in vegetables and garlic. Cook, stirring often, for 3 to 4 minutes. Add Chick'n Veggie Tenders; stir into vegetables. Stir in couscous, sun-dried tomatoes and parsley; cover and heat through. Season to taste with salt and pepper.
Preheat oven to 375 degrees F. Divide the dry packet of Applewood Smoked Bacon Flavored Mashed Potatoes in half. Using half of the dry mashed, lightly dust both sides of the trout. Prepare the remaining half of the potatoes using one cup of hot water. Stuff the trout with the prepared mashed potatoes. Add pepper and sprinkle with herbs. On stove top, add a little olive oil to a cast iron skillet and bring to medium high heat. Sear the trout on both sides, about one minute per side. Turn off the heat and place the skillet in the oven. Continue cooking the trout for 10-12 minutes or until trout is opaque and flakey.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper. Preheat the oven to 350 degrees F (175 degrees C). Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese. Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top. Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Season the rabbit with salt and pepper, and spread the mustard onto it. Place into a Dutch oven, and pour the oil and white wine around it. Then put in the small onions and sprinkle with the bacon pieces. Bake covered, for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over. Return to the oven, uncovered, for 30 minutes, or until rabbit is tender. Serve with sliced orange and mashed potato. Bon Appetite!!!
Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet. Beat almond milk, eggs, and oil together in a bowl. Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth. Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges. Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.
Mix pizza sauce, pepperoni, tomato, onion, mushrooms, olives, oregano, salt, and pepper together in a bowl. Heat oil in a skillet over medium heat. Pour eggs into the hot oil and cook until set, about 5 minutes. Pour pizza sauce mixture over eggs and cook until firm enough to fold 1 side of eggs over the filling creating an omelet, 5 to 10 minutes more.
In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.
In a large bowl, mix together macadamia nuts, cashews, pistachio nuts and dried cranberries. Transfer to a nice serving dish.
Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil. Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.
Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla. Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.
Preheat oven to 325 degrees F (170 degrees C). Beat egg whites until stiff (the egg whites not your arm). Stir in sugar, salt and vanilla. Blend coconut and corn flakes and add to egg white mixture. Drop on ungreased parchment paper. Bake for 15-18 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar cheese, sour cream, tomatoes, mayonnaise, and jalapeno peppers in a medium bowl and mix until well blended. Pour into an 8x8-inch baking dish. Bake in the preheated oven until melted, about 30 minutes. Meanwhile, cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Mix cooked sausage, lime juice, and taco seasoning into the hot cheese mixture. Serve immediately or keep warm in a small slow cooker.
Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open. In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet. In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger. Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually. Bake in the preheated oven 15 minutes, or until golden brown.
In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.
Preheat oven to 400 degrees F (200 degrees C). Place squash on a rimmed baking sheet. Drizzle olive oil over squash and season with salt and pepper. Place garlic in a piece of aluminum foil, drizzle olive oil over garlic, and loosely wrap foil around garlic. Place garlic packet on the baking sheet with squash. Bake in the preheated oven until squash is soft and golden brown, about 50 minutes. Cool squash slightly. Melt 1/4 cup butter in a skillet over medium heat; cook and stir scallions until softened, about 4 minutes. Scoop meat from cooked squash and transfer to a food processor. Squeeze garlic cloves from skins and add to squash in food processor; add scallions and chipotle peppers. Pulse until mixture is smooth. Add remaining butter, sour cream, Parmesan cheese, cream cheese, and lemon juice; pulse just until combined but not smooth. Season dip with salt and pepper. Refrigerate dip for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating . Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan. Press pecans into batter and bake for 8 to 10 minutes. In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix. Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.
Preheat oven to 350 degrees (175 C). In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour. Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours. Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.