HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan. Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside. Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust. Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet. Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours. Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.
Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Combine tomatoes, basil, mozzarella, 2 tablespoons olive oil and 1/4 teaspoon salt in large bowl. Stir gently. Heat grill. Cut baguette into 3/4-inch thick slices. Brush with olive oil. Grill bread slices 2 to 3 minutes, turning as needed, until grill marks appear. Serve with tomato-basil mixture for topping. Season with salt and freshly cracked black pepper.
Preheat the broiler. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a medium bowl, mix together the beef, processed cheese sauce, salt and pepper. Spread the mixture on the slices of cocktail rye. Place the slices on a large baking sheet, and broil 5 minutes, or until the cheese sauce is melted.
Preheat oven to 400 degrees F and grease cookie sheets. Cream butter. Add eggs, sugar and vanilla. Mix well. Add sifted dry ingredients. Stir until well blended. Cut dough into pieces about 2 inches by 2 inches. Dip in white sugar. Roll dough into palm of hand until round. Dip in brown sugar and place on greased cookie sheet about 2 inches apart. Bake at 400 degrees F for about 10 minutes or until light brown.
Combine 1 1/2 cup flour, 2 tablespoons sugar, and salt in a large bowl. Cut in butter using 2 knives or a pastry cutter until mixture resembles coarse crumbs. Mix water and vanilla extract together in a small bowl. Stir into flour mixture, 1 tablespoon at a time, until dough comes together. Gently roll into a ball and flatten slightly. Wrap with plastic wrap and chill until firm, about 30 minutes. Toss apples with 1/2 cup sugar and 3 tablespoons flour in a large bowl. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll dough out to a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange apple slices in the center of the circle, leaving a 2-inch border all around. Fold up border over apples, pinching together slightly. Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples. Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes.
Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain. Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish. Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top. Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Beat cream cheese in a medium bowl until smooth. Gradually mix in relish. Spoon into decorative bowl. Chill at least 1 hour. Serve with crackers. For an easier option, unwrap block of cream cheese and place on decorative plate. Pour relish over top. Serve with small serving knife and crackers.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. Mix bread and butter together in a bowl until evenly combined. Whisk sugar, eggs, and milk together in a separate bowl until smooth. Add bread mixture and pineapple to sugar mixture; stir well. Pour bread-pineapple mixture into the prepared baking dish. Bake in the preheated oven until bubbling and lightly browned, about 1 hour.
In a medium bowl, stir together the peanut butter, wheat germ, dry milk, and honey, until smooth. Roll into walnut sized balls and roll the balls in the coconut. They're ready!
Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool. Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely. Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl. Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated. Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies. Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.
In a large bowl, mix the peas, cabbage, and green onion. In a separate bowl, mix the sour cream, mayonnaise, mustard, vinegar, salt, and curry powder. Pour the sour cream mixture over the cabbage mixture, and toss to coat. Cover, and refrigerate at least 1 hour, or overnight. Sprinkle with peanuts to serve.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan. Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat. Blend the yolks and oil together in a bowl. Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top. Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink. Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt. Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey. Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).
Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture. Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes. Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.
Bring a pot of water to a boil. Cook kohlrabi at a boil until completely tender, 5 to 7 minutes; drain. Transfer drained kohlrabi to a blender; puree until smooth. Place milk, kohlrabi puree, oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, and yeast into bread machine pan, in order listed. Set machine for medium crust on the Basic cycle and press Start.
Whisk the sugar, paprika, salt, mustard, vinegar, garlic, Worcestershire sauce, and cayenne pepper together in a mixing bowl. Slowly drizzle in the vegetable oil while whisking rapidly until the salad dressing is thick and creamy. Place the arugula leaves into a salad bowl, and sprinkle with the cantaloupe and avocado pieces. Drizzle with the salad dressing, then sprinkle with toasted almonds to serve.
Combine chicken and 2 tablespoons teriyaki sauce in a bowl. Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over high heat. Add chicken; cook and stir until no longer pink in the center, 3 to 5 minutes. Transfer to a separate bowl. Stir scallions, garlic, ginger, and remaining vegetable oil into skillet until fragrant, about 1 minute. Stir in snow peas and chicken broth; cover and cook until tender; 2 to 3 minutes. Stir rice, cooked chicken, and remaining teriyaki sauce into skillet; cook and stir until rice is heated through, 2 to 3 minutes. Sprinkle with cashews.
In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape. On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat. Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.
Combine brown sugar, cream, and maple syrup in a large microwave-safe bowl. Cook on high in the microwave for 6 minutes. Remove and stir for 1 minute. Cook for 6 minutes more. Let cool for 1 to 2 minutes. Add butter and vanilla extract. Beat with an electric mixer on medium-low speed until thick and light. Pour mixture into a small pan no larger than 8x8 inches. Cut into squares before refrigerating.
Combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. Spread the salsa on top of the cream cheese-sour cream mixture. Top with lettuce and cheddar cheese.
Put cauliflower florets into the steamer bag; add water. Season cauliflower with salt, thyme, garlic-pepper seasoning, and black pepper. Seal the bag and shake vigorously to coat florets in seasonings. Cook in microwave oven on High until cauliflower is tender, 3 1/2 to 4 minutes; let cool 2 minutes before opening bag.
Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper. Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce. Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat. Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.
Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker. Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion. Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). While pasta is cooking, cook ground beef in a skillet over medium heat until browned and crumbly, about 7 minutes. Add spaghetti sauce and stir to combine. Place cubed cheese in a large microwave-safe bowl. Microwave in 1-minute increments, stirring after each minute, until at least halfway melted, 2 to 3 minutes. Mix cooked spaghetti into melted cheese. Add eggs and mix well. Transfer the pasta mixture into a 9x13-inch baking pan. Pour beef mixture on top, then cover with mozzarella cheese. Bake in the preheated oven until bubbling, about 20 minutes.
Place 1 chunk of watermelon into a juicer; juice, removing as much pulp as possible. Repeat until all of the watermelon is juiced. Fill a glass 1/3 full with ice; pour in watermelon juice. Pour in one 1 1/2 fluid ounce shot of vodka and one 1 1/2 fluid ounce shot of watermelon schnapps; top with lemon-lime soda. Repeat for each cocktail.
Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool. Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth. Divide the salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.
Combine flour and 1 teaspoon salt in a bowl. Dredge chicken pieces in the mixture. Heat 1/4 cup olive oil in a large skillet with a lid over medium-high heat. Add chicken pieces; cook until browned on all sides, 6 to 8 minutes. Add tomatoes, artichoke heart liquid, green bell pepper, mushroom liquid, and garlic. Add remaining 2 tablespoons oil, vinegar, and bay leaf. Reduce heat and simmer chicken until flavors start to blend, about 10 minutes. Add red wine, lemon juice, parsley, salt, and pepper. Cover and continue simmering until chicken is tender and no longer pink at the bone, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in artichokes and mushrooms; cook until heated through, about 5 minutes.
Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl. Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.
Cook pasta in a large pot of boiling salted water until al dente. Drain. In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and chicken. If desired, add olives. In a 9x13 inch casserole dish, layer 3 lasagna noodles, half of the chicken sauce, grated Colby cheese, 3 lasagna noodles, remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with aluminum foil. Bake in a preheated 350 degree F (175 degrees C) oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before serving.
Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan. In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees). Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.
Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes. Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter or margarine with 1/2 cup of the brown sugar. Stir in the vanilla and the flour. Press this mixture into the bottom of one ungreased 8x8 inch square baking pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. To Make Topping: Beat the eggs and add 1 cup of the brown sugar. Stir in the 1 tablespoon all purpose flour, the baking powder, pinch salt, chopped walnuts, glace; cherries, coconut and chocolate chips. Spread mixture over the baked pastry. Return to the oven and bake at 350 degrees F (175 degrees C) for an additional 30 to 35 minutes or until golden brown. Let cool then cut into squares.
Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes. Whisk eggs, canola oil, and vinegar together in a bowl until frothy. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.
Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening and sugar. Beat in the eggs and vanilla. stir in the self-rising flour to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared 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.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust. Bake in the preheated oven until filling is set, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar. In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups. Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely. Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans. Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Whisk egg white in a medium bowl until frothy. Mix in cashews until coated. Let soak for 30 minutes. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil. Combine sugar, cumin, salt, and cayenne pepper in a small bowl. Pour over cashews and toss to coat. Spread cashews on the prepared baking sheet. Bake in the preheated oven, stirring halfway through, until fragrant, about 40 minutes. Reduce oven temperature to 200 degrees F (93 degrees C). Continue baking, stirring every 20 minutes, until cashews look dry, 30 to 40 minutes. Transfer cashews to a container and let cool, shaking or stirring occasionally to prevent them from sticking together.