HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples. Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples. In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples. Bake at 350 degrees for 35 minutes. Serve hot.
In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently. Meanwhile, soak gelatin in 1/4 cup cold water. Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.
Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired. To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight. Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel. Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.
Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
Preheat oven to 400 degrees F (200 degrees C). Mix cream cheese, Parmesan cheese, onions, mayonnaise, and garlic powder together in a bowl using a wooden spoon; pour into a 1-quart souffle dish or pie plate. Bake in the preheated oven until top starts to brown, about 25 minutes.
Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.
Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms. Crack the crab claws and the big legs slightly. Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok. Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed. Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.
Brown ground beef in a medium sized pot until it is crumbled and no longer pink. Remove browned beef with a slotted spoon; set aside. Pour off the fat. In the same skillet, prepare Knorr(R) Fiesta SidesTM- Mexican Rice according to the package directions. Add browned ground beef and diced red bell pepper. Mix well. Divide the mixture among 12 tostada shells. Stack them 2 high making 6 double-decker tostadas. Top with shredded lettuce, tomato, queso fresco, and sour cream.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line baking sheets with parchment paper. In a medium sized bowl mix the shortening, applesauce, white sugar, brown sugar, egg and vanilla. Beat until well combined. In another bowl combine the infant cereal, flour, baking soda, salt and wheat germ. Add the dry ingredients to the wet ingredients and mix well. Spoon tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until just set. Let cool on wire racks before storing.
Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker. Cook on Low for 7 hours. Transfer pork to a bowl and shred with 2 forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour. Spoon a generous amount of pork into each roll.
Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes. Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined. Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil. Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese. Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.
Preheat an outdoor grill for medium-high heat. Spread 1 teaspoon butter onto each corn on the cob; top each with 1 teaspoon Parmesan cheese, 1/4 teaspoon paprika, salt, and pepper. Wrap each corn on the cob with aluminum foil. Grill until corn is tender, about 10 minutes each side.
In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings. In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes. In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture. Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.
Whisk together the sweetened condensed milk and cream. Set aside. Arrange 10 ladyfingers in a 7x11 baking dish; layer about half of the mango slices on the ladyfingers. Pour half of the milk mixture over the mangoes and ladyfingers. Repeat layering. Sprinkle ladyfinger crumbles over top. Cover dish and freeze at least 4 hours.
In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour. Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.
Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter. Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water. Put dates and prunes in a large bowl. Pour baking powder-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature. Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper. Sift the flour with the baking soda. In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans. Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well. Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.
In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned. In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside. Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes. Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, salt, and garlic in a bowl; mix with a fork until blended. Scoop into a serving bowl. Garnish with remaining garlic scape and toasted pecans.
In a small bowl, whisk together the honey, vinegar, mayonnaise, mustard and sesame oil. Pour atop salad and serve.
Stir eggs, cottage cheese, salsa, salt, and black pepper together in a bowl. Cover and refrigerate overnight before serving.
Blend banana, cucumber, buttermilk, coconut water, and blueberry preserves together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Cut the flour into the butter until the size of peas. Mix in the sugar and spices. Add the sherry and stir well to make a dough. Roll out on a floured surface to about 1/4 inch thick. Cut into 3 inch rounds. Place onto greased baking sheets. Bake until firm but not colored, about 14 minutes. Cool on a wire rack.
Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low. Combine cornstarch and water in a small bowl. Whisk cornstarch mixture into soup. Stir sesame oil and soy sauce into soup. Simmer, stirring constantly, until soup thickens, about 1 minute. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally. Remove beef from the marinade and pat dry with paper towels. Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
Preheat oven to 350 degrees F (175 degrees C). Mix crushed crackers and melted butter together in a bowl; press into the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove crust from oven and brush egg white onto the crust, to seal. Bake 4 minutes more. Remove from oven and cool to room temperature. Season chicken with salt and pepper. Heat olive oil in a heavy large skillet over medium heat; cook and stir chicken just until brown, about 2 minutes per side. Transfer chicken to a plate. Reduce heat under skillet to medium-low; add 2 tablespoons butter. Cook and stir shallot in the hot butter until beginning to soften, about 2 minutes. Add mushrooms, garlic, rosemary, and 1 pinch salt; cook and stir until mushrooms are tender and juices evaporate, about 8 minutes. Whisk cream, eggs, 1/4 cup grated Parmesan cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl. Place baked crust on a baking sheet; top with chicken and mushrooms. Pour egg mixture over top. Sprinkle remaining 2 tablespoons Parmesan cheese over the top. Bake in the preheated oven until top is lightly golden and middle is set, 30 to 35 minutes. Let tart rest for 10 minutes. Remove outer ring. Top tart with 2 tablespoons remaining parsley.
Preheat oven to 375 degrees F (190 degrees C). Season ground beef with garlic powder. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour spaghetti sauce, tomato sauce, and oregano into a large saucepan. Set aside. Heat olive oil in a large skillet over medium-high heat. Saute garlic and onions until softened and translucent, about 5 minutes. Place cooked onion-garlic mixture and cooked ground beef into the sauce mixture. Cover and let simmer for 15 to 20 minutes. Combine mozzarella and provolone cheeses in a medium bowl. Mix ricotta cheese, eggs, milk, and 1/2 teaspoon oregano together in a separate bowl. Layer a 9x13-inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan over the sauce. Cover with more sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle top with Parmesan cheese. Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese is melted and top is golden, about 15 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces. Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels. Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full. Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
Preheat broiler. Use a serrated knife to cut each biscuit in half horizontally. Spread the room-temperature butter over the top halves of each of the biscuits. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on. Spread the bottom halves of biscuits with fig jam. Top each biscuit with folded slices of ham, then one slice of cheese. If desired, broil until cheese is melted and ham is heated through, about 1 minute. Crown with the biscuit tops and serve warm.
Preheat oven to 300 degrees F (150 degrees C). Combine the flour, salt and water; mix well and knead for 10 minutes. Roll out on a lightly floured surface. Cut into desired shapes and make holes for hanging. Bake for 30 minutes; allow to cool. Decorate with poster paints or tube paints. Allow to dry and spray with clear polyurethane on both sides to preserve. Use ribbon or yarn pieces to hang.
Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater. In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Blend chickpeas, water, lemon juice, sesame seed oil, olive oil, garlic, salt, cumin, and black pepper together in a blender or food processor until smooth, adding more water if hummus is too thick.
Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more. Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.
Pour tomatoes into a saucepan; add salt and ground black pepper. Mash tomatoes with a potato masher. Add chili beans, Mexican-style corn, green chiles, and water; mix gently. Stir in rice. Cover pan; simmer over medium-low heat until rice is cooked, about 30 minutes. Top with shredded Cheddar cheese.
Preheat oven to 350 degrees F (175 degrees C). Mix together the bread crumbs, Parmesan cheese, garlic, black pepper, salt, seafood seasoning, and parsley in a shallow bowl. Beat the eggs in a separate shallow bowl. Heat the vegetable oil in a large skillet over medium heat. Dip fish fillets in the egg, then the crumbs; brush off any loose crumb mix. Sprinkle fillets with paprika, and cook in the hot oil until golden brown, about 5 minutes per side. Transfer the fish fillets to a 9x13-inch baking dish. Cook and stir the onions and green bell peppers in the hot skillet until the onions are tender and translucent, about 10 minutes; spoon away any excess oil, and stir in the tomatoes. Bring the vegetables to a boil, and spread them over the fish. Cover the dish with foil. Bake in the preheated oven until hot and bubbling, about 30 minutes; remove foil, and spread Monterey Jack cheese over the fish and vegetables. Return to oven, and bake until the cheese is melted and beginning to brown, 8 to 10 more minutes.