HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish. To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish. To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust. To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended. Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight. Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat. Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate. Remove the pre-heated baking sheet from the oven and spray with cooking spray. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden. While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat. To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Combine the tomato soup and the soda in a bowl, and let it stand. Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Preheat an oven to 425 degrees F (220 degrees C). Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.
Dissolve yeast and sugar in 2 cups warm water in a large bowl; let stand until bubbling, about 10 minutes. Beat butter, egg, and 1 teaspoon salt into yeast mixture until smooth. Mix in 2 cups flour to make a wet dough. Stir remaining flour into dough, 1 cup at a time, to make a stiff dough. Form dough into a ball. Grease a large bowl and turn dough around in greased bowl to coat. Cover lightly with a kitchen towel, place in a warm area, and let dough rise until doubled, at least 1 hour. Punch dough down. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets. Divide dough in half; cut each half into 8 pieces. Roll pieces out on a floured surface into ropes about 1/2-inch thick. Shape each rope into a pretzel. Bring 5 cups water to a boil in a large saucepan and dissolve baking soda in the boiling water. Boil pretzels, a few at a time, in the baking soda water for 10 minutes. Arrange pretzels on prepared baking sheets and sprinkle with coarse sea salt. Bake in the preheated oven until pretzels are shiny and golden brown, 15 to 20 minutes.
Heat oil in a skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove from heat and shred chicken. Combine rice and boiling water in a saucepan, cover the saucepan with a lid, and let sit until rice is tender and water is absorbed, about 5 minutes. Place peas in a microwave-safe dish and microwave until heated through, 2 to 5 minutes. Stir chicken broth, shredded chicken, rice, and peas together in a pot; bring to a boil, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend, 10 to 15 minutes.
Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl. Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade. Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets. Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat. Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!
Combine dulce de leche and 1 3/4 cup plus 2 1/2 tablespoons heavy cream in a bowl; beat with an electric mixer until thick and smooth. Cover and chill for at least 12 hours. Beat chilled mixture until semi-stiff peaks form and a mousse consistency is reached. Spoon or pipe mousse into shot glasses or small serving glasses.
Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray. Place oats in the bowl of a food processor; pulse until finely ground. Place ghee in a microwave-safe bowl; cook in the microwave until melted, 15 to 30 seconds. Add ground oats, walnuts, 2/3 cup coconut sugar, 1 tablespoon coconut flour, 2 teaspoons cinnamon, and pinch salt to melted ghee; toss until coarse crumb mixture forms. Combine gluten-free all-purpose flour, almond flour, 1 cup coconut sugar, flax seed meal, 2 tablespoons cinnamon, baking powder, baking soda, xanthan gum, ginger, pumpkin pie spice, 1 teaspoon sea salt, and cloves together in a large bowl. Whisk applesauce, olive oil, eggs, honey, and vanilla extract together in a separate bowl. Add to flour mixture; mix well until thick batter forms. Pour batter into prepared baking dish. Top evenly with crumb mixture, pressing gently into batter. Bake in preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.
Spray the inside of a slow cooker with cooking spray. Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes. Combine chicken and onion in a bowl; stir hot sauce into chicken mixture. Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese. Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.
Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat. Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.
Preheat oven to 300 degrees F (150 degrees C). Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
Bring a large pot of water to a boil. Add zucchini, whole, and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan. Slice cooked zucchini lengthwise, removing the top third. Scoop out the pulp and transfer to a strainer. Pat pulp dry with a paper towel and transfer to a bowl. Add Monterey Jack cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup bread crumbs, butter, sour cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Mix to combine. Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn on broiler and continue cooking until tops are golden brown, 3 to 4 minutes more.
Lightly salt one side of each tilapia filets with Diamond Crystal(R) Kosher Salt. Rub Cajun seasoning on both sides of the filets. Heat oil over medium-high heat in a skillet. When the oil is hot, carefully place filets in the skillet. Fry each side until richly browned and fish flakes easily, 3 to 4 minutes. Place tilapia on a warmed plate; cover with foil for a few minutes to let rest.
Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups. In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool. To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm. In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled. Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving.
Preheat an oven to 375 degrees F (190 degrees C). Beat the butter, shortening, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, and almond extract. In a separate bowl, whisk together the flour, baking soda, and salt. Stir the dry ingredients into the wet ingredients. Gently stir in the butterscotch chips and coconut. Drop dough by rounded tablespoons onto ungreased baking sheets. Bake until set and lightly browned, about 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes. Transfer cookies wire racks to cool completely.
Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces. Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.
Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container. Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl. Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes. Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes. Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup. Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours. Remove pork from brine, pat dry, and season all sides with salt and black pepper. Preheat oven to 325 degrees F (165 degrees C). Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total. Transfer skillet to the oven and roast until pork is browned, about 40 minutes. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl. Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp. Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.
Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats. Preheat oven to 350 degrees F (175 degrees C). Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes. Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes. Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices. Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.
Combine chicken strips, 1/2 cup white wine, 1/2 cup chicken broth, and 1/2 cup lemon juice in a large resealable bag. Seal and place in the refrigerator for 1 hour to marinate. Mix flour, oregano, basil, pepper, and salt in a bowl. Remove chicken strips from the marinade and dredge in the flour mixture. Discard marinade. Pour Parmesan cheese onto a plate. Roll chicken strips in Parmesan cheese. Melt 2 tablespoons butter in a skillet over medium-high heat. Cook chicken strips in batches until browned, 1 to 2 minutes per side. Transfer to a slow cooker. Pour remaining 3/4 cup white wine, 3/4 cup chicken broth, 1/4 cup lemon juice, bouillon cubes, and garlic over chicken in the slow cooker. Cover and cook on Low until chicken is no longer pink in the center, 4 to 6 hours. Transfer chicken to a plate using a slotted spoon. Drizzle 2 teaspoons melted butter on top. Cover to keep warm. Pour liquid from the slow cooker into a pot; add parsley. Bring to a boil. Reduce heat to low and stir in heavy cream and cornstarch. Simmer until sauce thickens, about 5 minutes. Pour sauce over chicken.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil in a large frying pan over medium heat; cook and stir chicken, onion, and garlic until onion is tender, chicken is no longer pink in the center and chicken juices run clear, 10 to 15 minutes. Add tomatoes with their juice, oregano, basil, and thyme; cook until liquid has almost evaporated, about 10 minutes. Combine cooked linguine and 1/2 cup Cheddar cheese with chicken mixture in a large bowl; toss until Cheddar cheese begins to melt. Transfer mixture to a deep casserole dish; top with remaining Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 20 minutes.
Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix. Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.
Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved. In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.
Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. Remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. Sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. Transfer the chicken to a bowl. Return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. Bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the bock beer. Simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.
Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat. Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir. Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs. Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes. Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion. On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces. Place rolls on a lightly greased baking sheet. Bake in preheated oven for 15 minutes, or until brown.
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.