HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle. Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion. Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese. Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough. Bake in preheated oven until golden, 25 to 28 minutes.
Rinse clams in a strainer to remove any sand. Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes. Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil. Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes. Stir in the Classico(R) Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking. Preheat oven to 375 degrees F (190 degrees C). Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet. Bake until its golden brown, 8 to 10 minutes. Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside. Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan. Bake crust in the preheated oven until golden brown, 15 to 20 minutes. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust. Bake in the preheated oven until filling is bubbling, 35 minutes.
Blend mayonnaise, Parmesan cheese, anchovies, lemon juice, olive oil, garlic, jalapeno pepper, and salt together in a food processor until smooth. Refrigerate dressing for flavors to blend, at least 4 hours.
Combine water, lemon juice, agave nectar, and cayenne pepper in a bottle or jar with a lid; cover and shake well. Refrigerate until chilled.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt together. Add apple and halva. Whisk melted butter, eggs, buttermilk, brown sugar, tahini, and vanilla extract together in another bowl. Fold into the flour mixture. Pour batter into the prepared pan. Sprinkle turbinado sugar on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Tent with foil after 30 minutes to prevent over-browning. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray. Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes. Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter. Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet. Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.
Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside. Preheat the oven's broiler. Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet. Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select wheat bread cycle; press Start.
Preheat oven to 375 degrees F. Mix all ingredients, except pork and tortillas, in small bowl. Pierce pork several times with a fork. Place pork in large resealable plastic bag. Add marinade mixture; turn to coat well. Massage marinade into pork for 5 minutes. Place pork and marinade in glass baking dish. Cover with foil. Bake 30 minutes or until desired doneness. Let stand 10 minutes. Cut pork into 3 pieces, then shred. Mix pork with pan juices in baking dish. Serve on warmed tortillas with desired toppings.
Place the chicken thighs, water, and 1 bouillon cube into a large saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, and cook the chicken thighs until very tender, about 1 hour. Remove the chicken thighs from the pan, and skim fat from the stock; there should be about 4 1/2 cups of liquid. Separate the chicken meat from bones and skin, and chop the meat. Discard the bones and skin. Return the chicken meat to the stock. Mix in onion, red and orange bell pepper, turkey kielbasa, rice, Italian seasoning, red pepper flakes, garlic salt, and 2 more chicken bouillon cubes. Bring the mixture to a simmer, cover the pot, and simmer on low heat until the rice is cooked through and tender, about 20 minutes. Stir after 10 minutes and again after 15 minutes. Remove from heat, and mix in the cream of mushroom soup until thoroughly combined. Serve hot.
Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish. Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight. Preheat grill for medium heat. Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.
Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper. Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze. Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling. Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust. Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes. While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup. Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight. Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour. In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Combine hot water and saffron in a small bowl; let sit until water turns yellow. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute. Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.
Preheat the oven to 250 degrees F (120 degrees C). Place 2 serving plates in the oven to pre-warm. Divide oil between 2 large skillets and heat over medium heat until oil shimmers. While oil is heating, sprinkle salt and pepper over both sides of fillets. Pour flour into a pie plate and dredge fillets on both sides until evenly coated. Add butter evenly to both skillets and swirl to mix with oil. When foam subsides, add fish and cook until golden brown, 2 to 3 minutes per side. Carefully turn fish over and cook until opaque white in the middle and starting to brown on the bottom, 1 to 2 minutes more. Transfer fish to the warmed plate and loosely cover with aluminum foil. Return plates to the oven. Return skillets to medium-high heat. Add butter and cook until golden brown, 1 to 2 minutes. Remove from heat and stir in parsley and lemon juice. Spoon butter sauce over fish.
Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low. Gently simmer the mixture on low for 12 hours, skimming off any foam as needed. Remove stockpot from heat and let cool for 1 hour. Pour stock through a fine strainer and transfer to food-safe containers.
Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Preheat the oven to 350 degrees F (175 degrees C). Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon. Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.
In a saucepan over medium heat, whisk together the vegetable oil, rice vinegar, soy sauce and ramen noodle flavor packets. Bring dressing to the point of boiling, remove from heat and refrigerate until chilled. In a large bowl, combine the cabbage, lettuce, green onions, broken noodles, chicken and almonds. Pour dressing over salad and toss to coat. Sprinkle with fresh cilantro and serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish. Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.
Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Pour cooked jam into sterilized jars and seal according to canning directions.
Melt coconut oil in a small pot over medium heat. Cook and stir rhubarb, buckwheat, and a pinch of salt in hot oil for 1 minute. Add cinnamon; cook and stir until fragrant, about 30 seconds more. Stir water into buckwheat mixture; bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer until most of the water is absorbed and buckwheat is cooked, 15 to 20 minutes. Add flax, chia seeds, and honey; stir to combine.
Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes. Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture. Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.
Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes. Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.
Combine flour and baking soda, set aside. Mix together the brown sugar, 1 teaspoon maple extract, vanilla, 3/4 cup butter and egg. Stir in the flour mixture. The dough will be very sticky. Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Let rest for one minute before removing from cookie sheet. Frost when cool. To Make Frosting: Combine 2 cups confectioners' sugar, 2 tablespoons butter, 2 tablespoons milk, and 1 teaspoon maple extract. Spread over cooled cookies.
Preheat oven to 325 degrees F (165 degrees C). Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture. Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan. Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!
In a medium sized saute pan, brown ground beef and then drain fat. In a medium sauce pan combine browned beef, sloppy joe mix, corn, chili beans and mushrooms. Stir, heat through, and then serve.
Combine the Coconutmilk Creamer, coconut oil, turmeric, and black pepper in a saucepan and gently heat through. Sweeten to taste with agave or maple syrup. To make the latte, add the Golden Coconutmilk Creamer to hot coffee, or espresso Americano to taste. Foam the coffee mixture with a steam or hand wand.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla. Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine. Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.
Place ginger in a portable pitcher or container. Pour vodka over ginger; let sit for 2 days before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
In a large bowl, cream together the confectioners' sugar and butter until smooth. Beat in the egg and vanilla. Combine the all-purpose flour, oat flour, and baking soda; stir into the creamed mixture. Cover the dough, and chill for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 8 minutes in the preheated oven, or until the edges begin to brown. Remove from baking sheets to cool on wire racks. When cool, eat plain, or frost with your favorite cookie frosting.
Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.
Place beef ribs in a large resealable plastic bag. Add onions, tomato sauce, water, vinegar, sugar, parsley, horseradish, mustard, salt, and black pepper. Squeeze excess air out of bag and seal. Marinate in refrigerator overnight or up to 24 hours, turning bag several times. Transfer beef and marinade to a large pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender and falling off the bones, about 2 hours. Remove beef from liquid with a slotted spoon. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange beef on preheated grill and cook until browned on all sides, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in the garlic, spinach, and carrots, and cook until the spinach liquid has evaporated. Remove skillet from heat, and mix in cheese and eggs. Season with red pepper, nutmeg, salt, and pepper. Pour 1/2 the mixture into each pie shell. Bake 30 minutes in the preheated oven, until a toothpick inserted in the center of a quiche comes out clean.
Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.
Preheat oven to 375 degrees F (190 degrees C). Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.
Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.