HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks. Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.
In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes. In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter. Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.
Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks. Place marinade in a small saucepan and cook over high heat until reduced by half. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Preheat oven to 425 degrees F (220 degrees C). Spread crust into a 10 inch deep dish pie plate. Arrange chicken evenly over the crust. Cover with Gruyere cheese. In a small bowl, beat eggs with a fork; stir in milk, onion soup mix and Parmesan cheese. Pour mixture into pie crust and sprinkle with paprika to taste. Bake in the preheated oven for 15 minutes, then lower heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Let cool for 10 minutes and serve.
Toast almonds in a skillet over medium heat, stirring constantly, until lightly browned, about 3 minutes. Allow to cool, about 15 minutes. Combine feta cheese, onion, and garlic in a small bowl. Add olive oil and mix into a smooth paste. Spoon a little bit of feta paste into each olive and stick an almond inside. Cut very large almonds in half. Refrigerate before serving, 8 hours to overnight. Serve with toothpicks stuck into the olives.
In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan. Whisk 1/4 cup milk and eggs together in a bowl. Season with salt and pepper. Spread into the prepared baking pan. Bake in the preheated oven until solid yet slightly wet on top, about 10 minutes. Let cool. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Cook sausage in a deep saucepan over medium heat until browned, about 6 minutes. Transfer to a plate, reserving grease in the pan. Preheat oven to 400 degrees F (200 degrees C). Place onions in the hot saucepan with the reserved grease. Cook and stir until starting to soften, about 5 minutes. Add butter; increase heat to medium-high. Add flour; cook and stir for 2 minutes. Pour in milk slowly; season with salt and pepper. Bring to a simmer and cook until sauce is thickened, about 4 minutes. Remove from heat; stir in the cooked sausage, diced tomatoes, ham, and parsley. Cut into cooked sheet of eggs into strips about the size of the lasagna noodles. Mix ricotta cheese, mozzarella cheese, Cheddar cheese, and garlic salt together in a bowl. Spread a thin layer of the sauce into the bottom of a baking dish. Add a layer of lasagna noodles. Sprinkle a portion of the cheese mixture on top. Scatter some of the mushrooms over the cheese. Place a layer of the egg strips on top. Continuing layering the remaining sauce, noodles, cheese, mushrooms, and egg strips. Top the final layer with sauce and cheese. Bake in the preheated oven until cheese is lightly browned, about 20 minutes.
In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens. Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.
Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use. Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes. Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro. Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans. In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce. In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed. On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles. Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.
Preheat oven to 450 degrees F (230 degrees C). Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan. Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Stir raspberry-flavored liqueur and agave nectar together in a tall, thin-sided glass using a spoon. Tilt the glass at an angle and pour in champagne.
Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
Place chicken pieces in a container; pour enough soy sauce on top to cover. Refrigerate and marinate for about 24 hours, the longer the better. Heat a large pan over medium-high heat. Remove chicken from soy sauce and cook until crisp, 3 to 4 minutes per side. Remove chicken and let rest. Cook and stir onion in the pan until translucent, about 5 minutes. Return chicken to the pan. Mix 1 cup cola with cornstarch in a small bowl and pour into the pan. Pour in enough of the remaining cola to cover the chicken. Bring to a boil, then lower heat and simmer, covered, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour some of the soy sauce marinade into the pan. Heat thoroughly, taste, and adjust seasoning if needed.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold. Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Preheat an outdoor grill for high heat. In a medium bowl, mix together the ground beef, onion, egg, bread crumbs, and bacon bits. Season with garlic salt. (I like to use a lot.) Divide into four balls, and pat into patties. Lightly oil the grate, and place patties onto the grill. Cook for about 5 minutes per side, or until firm and no longer pink in the center. Serve on toasted buns with your favorite hamburger toppings.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with a potato masher, and set aside. Heat olive oil in a skillet over medium heat. Cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Set the onion and garlic aside. In a large bowl, mix the ground beef, bread crumbs, parsley, salt, black pepper, onion and garlic mixture, eggs, chicken broth, and Romano cheese until thoroughly combined. In a second bowl, mix the mashed potatoes and ricotta cheese. Spoon half the meat mixture into the prepared baking dish, and smooth into an even layer with a spoon. Spread the mashed potato mixture over the meat, leaving a 1/2-inch border around the edge of the meat; sprinkle 1 cup mozzarella cheese over the mashed potato layer. Cover the cheese with the remaining meat mixture in an even layer; press the edges down to seal in the mashed potatoes. Sprinkle loaf with additional 2 tablespoons of mozzarella cheese, if desired. Bake in the preheated oven until the loaf is browned and the meat is no longer pink, about 1 hour. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let the loaf stand for 10 minutes before serving.
Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed. Stir in the chocolate chips. Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here. Gently flatten the cookies to about 3/8-inch thick. Bake the cookies for 9 to 12 minutes, until golden brown. Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Combine cabbage, mangoes, carrot, celery, and green onions in a large bowl; toss until mixed. Combine peanut butter, lime juice, water, soy sauce, cilantro, garlic, and ginger in a food processor; blend until smooth and the consistency of rich cream. Add 1 to 2 tablespoons water if dressing seems too thick. Pour dressing over cabbage mixture; toss to distribute evenly. Sprinkle chopped peanuts on top.
Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken. Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley. Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter in a saucepan over medium-low heat; cook and stir onion until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes. Arrange the bottoms from each roll in the prepared baking dish. Spoon 2/3 the onion mixture over the roll bottoms. Add ham and Swiss cheese to each roll. Put tops of rolls over the Swiss cheese layer. Brush the remaining 1/3 onion mixture over tops of rolls. Cover dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until tops of rolls are lightly browned, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper. Combine flour, baking powder, cinnamon, baking soda, and salt in a bowl. Fold in chopped dates. Combine bananas, coconut oil, and vanilla extract in a separate bowl. Add Demerara sugar and mash together with a fork. Add flour mixture and quickly mix together with a spatula until batter comes together. Add a few teaspoons of water if the batter seems too dry. Mix well and transfer to the prepared loaf pan. Bake in the preheated oven until the top has a nice golden color and a skewer into the center comes out clean, 30 to 35 minutes. Remove from oven and allow to cool, about 30 minutes. Mix confectioners' sugar with water until the glaze has the desired consistency and drizzle over banana bread.
Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust. Bake for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr(R) Fiesta Rice(TM) - Mexican Rice, cover and simmer for 5 minutes. Stir often. Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking. Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter. Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool. Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar. Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker. Cover, and cook 8 hours on Low.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.) Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice. Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool. Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla. When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
Preheat oven to 375 degrees F (190 degrees C). Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish. Bake in preheated oven until set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy. Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie. Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch. Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture. Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool. Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture. Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 2-quart casserole dish. Heat oil in a large skillet; cook and stir onion and garlic until softened, 5 to 6 minutes. Add zucchini, sage, and thyme; cook and stir until zucchini is slightly tender, 3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine into zucchini mixture. Pour pumpkin 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. Sprinkle Cheddar cheese over pasta and stir in pumpkin sauce. Cover dish with aluminum foil. Bake in the preheated oven until bubbling, about 25 minutes.
Season pork chops on all sides with Montreal steak seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.