HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F (120 degrees C). In a 2 quart casserole dish layer 1/3 of the potatoes, then 1/3 of the flour and 1/3 of the cheese. Repeat layering 2 more times, ending with cheese. Season with salt, pepper and paprika. Pour milk over top; use more or less, to reach 2/3 of height of casserole dish. Bake in preheated oven for 1 hour.
Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade. Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes. Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves. Preheat oven to 350 degrees F (175 degrees C). Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg. Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl. Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture. Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm. Preheat oven to 325 degrees F (165 degrees C). Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on a rimmed baking sheet. Mix yellow and Dijon mustards together and spread evenly over baguette slices. Top 1/2 of the bread slices with 1/2 of the Swiss cheese and place on the rack on the baking sheet. Top each with pickle slices, ham, pork loin, and remaining cheese. Top sandwiches with remaining baguette slices. Spread mayonnaise over the tops of the sandwiches and sprinkle with garlic powder. Spray the bottom of a second baking pan with cooking spray and place upside-down on top of the sandwiches. Weigh down the top pan with a heavy, oven-safe item such as a cast iron skillet. Bake in the preheated oven for 25 minutes. Remove top pan and bake until golden brown, about 5 minutes more.
Line a baking sheet with waxed paper. Pour the crispy rice cereal into a large bowl. Combine the margarine, sweetened condensed milk, and caramels in the top of a double boiler. Stirring constantly, cook over lightly simmering water until melted and combined, about 5 minutes. Use a wooden skewer to dip each marshmallow in the hot caramel mixture. Immediately roll caramel coated marshmallow in the crispy rice cereal. Remove from skewer and place on the waxed paper to harden.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat. Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes. Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes. Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.) Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside. Toss the noodles in the curry, and serve with chopped cilantro.
Heat oil in a large pot or saucepan over medium-high heat. Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag. Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. Heat, stirring occasionally until the candies have melted. Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.
Combine bok choy and salt in a bowl and rub leaves with salt. Melt 1 1/2 ounces butter in a pot over medium heat. Add bacon and garlic and cook until garlic has softened and bacon is crisp, about 3 minutes. Add bok choy, cover pot, and cook until leaves have softened, about 3 minutes. Add water, cover, and simmer for 20 minutes. Season with basil and remaining butter. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm. Drain half the liquid from the pot with the bok choy and transfer remaining contents to a skillet over medium-high heat. Season with pepper and add milk. Mix in cooked fettuccine. Cook and stir for 1 minute.
Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet. Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up. When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt. Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side.
Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes. Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes. Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.
Pour passion fruit-flavored rum, mango-flavored rum, peach schnapps, and whipped cream flavored vodka into a large glass; add lime juice and grenadine syrup. Float seltzer water atop the cocktail; garnish with mango and maraschino cherries. Add ice to cocktail as desired.
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. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough. Bake 45 to 50 minutes in the preheated oven, until golden brown. Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Preheat oven to 375 degrees F. Cut the 6 tablespoons of cold butter into the flour until it resembles coarse crumbs. Sprinkle 1 tablespoon of cream over the mixture and toss gently with a fork. Repeat with the remaining cream until all is moistened. Form into a ball. Roll the dough to slightly less than 1/8 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter. Sprinkle one side of each round with sugar and place on an ungreased cookie sheet, sugar side up. Prick each round in four parallel rows with a fork. Bake for 8-10 minutes or until the edges just begin to brown. Remove to a rack and cool completely. Make filling as follows. Stir together the powdered sugar, 1 tablespoon softened butter, vanilla, food coloring, and enough of the 1 tablespoon cream to make it spreadable. Spread 1/2 teaspoon of the filling on the flat side of half of the cookies. Top with the remaining cookies, flat side down.
Preheat oven on broiler setting. Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches. Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix. In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined. Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.
Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese. Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down. Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.
Place water, yeast, and molasses in a mixing bowl; stir to mix. Let stand for a few minutes until mixture is creamy and foamy. Add olive oil and salt; mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs. Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes. Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges. Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars. Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.
Place mango chunks, almond milk, banana, coconut cream, and vanilla extract in a blender; puree until smoothie is thick and smooth. Pour into a serving bowl. Top smoothie bowl with flaked coconut, goji berries, and chia seeds.
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners. Stir together flour, baking powder, nutmeg, baking soda, and salt in a bowl. Cream butter, 3/4 cup plus 2 tablespoons sugar, and vanilla in a large bowl with an electric mixer until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add half of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined. Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon. Bake until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 30 minutes. Meanwhile, make frosting. Blend cream cheese, butter, lemon juice, and lemon zest with an electric mixer until light and fluffy. Gradually beat in powdered sugar to reach a spreading consistency. Frost cooled cupcakes and decorate with luster dust and sanding sugars.
In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.
Bring chicken broth 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 1 tablespoon oil in a skillet; cook and stir chicken until no longer pink in the center, about 10 minutes. Heat 1 tablespoon oil in a separate large skillet over medium heat; cook and stir onion, green bell pepper, and jalapeno pepper until tender, 5 to 10 minutes. Mix quinoa, chicken, black beans, salsa, tomato paste, garlic salt, cumin, chili powder, black pepper, and oregano into onion mixture; cook, stirring occasionally, until casserole is heated through and thickened, 5 to 10 minutes. Top casserole with sour cream and Cheddar cheese.
Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight. Drain the venison, reserving the red wine marinade. Pick out the pieces of kiwi from the venison, and place them with the red wine marinade. Squeeze as much marinade from the venison as you can. Heat the olive oil in a large skillet or saucepan over medium-high heat. Place the floured venison cubes in the hot oil, and cook until browned on all sides, 5 to 10 minutes. Remove the venison cubes to a slow cooker. Stir the garlic, onion, rosemary, and thyme into the skillet, and cook until the edges of the onion begins to soften, about 3 minutes. Pour in the balsamic vinegar and the reserved red wine marinade. Bring to a boil and cook for 5 minutes. Pour the onion mixture into the slow cooker, and stir in the beef stock, potatoes, carrots, parsnips, and mushrooms until evenly mixed. Add water if needed to just cover the vegetables. Cover the slow cooker, and set to LOW. Cook until the venison is easily pulled apart with a fork and the vegetables are tender, about 4 hours. Season to taste with salt and pepper before serving.
Pour sesame seeds into a coffee grinder; grind into a fine, sticky powder, about 45 seconds. Pour sesame powder into a large bowl. Mix in pistachio nuts, honey dates, carob powder, and vanilla extract. Mix by hand until a stiff dough forms. Add water if dough is not forming properly. Press into a pan; slice into squares.
Preheat oven to 400 degrees F (205 degrees C). Cream butter and shortening with sugars. Beat in eggs. In a separate bowl, sift together flour, baking soda, salt, nuts and cinnamon. Add to butter mixture alternately with water. Stir in oats and almond extract. Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves. Bake for 10-12 minutes.
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.
Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven. Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes. Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture. Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Pour the vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glasses to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl. Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter. Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Combine dates, cashews, flax meal, cinnamon, and salt in a food processor or blender; blend until very well mixed. While the processor is running, add coconut oil and blend until mixture holds together. Roll mixture into 20 balls (about the size of a large gum ball) and arrange on a plate or baking sheet. Freeze for at least 30 minutes. Keep energy balls stored in the freezer or refrigerator.