HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool. Combine potato starch and baking powder in a bowl. Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined. Drop spoonfuls of batter onto the prepared baking sheet. Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes. Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.
Mix fruit spread, cream cheese and yogurt in small bowl until well blended. Chill 20 minutes. Fill shells with mixture. Garnish with blackberries, if desired.
Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds. Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed. Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool. Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy. Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.
Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.
To make the sauce, combine ketchup with ground chile, molasses, vinegar, Worcestershire sauce, garlic, onion powder, salt, cumin and mustard. Whisk well and set aside. To prepare burgers, mix the ground bison with seasonings in a large bowl. Shape 8 patties of equal size and brush each with half of the olive oil. In a large skillet, add reserved olive oil and heat until smoking over medium-high heat. Cook 4 patties, covered, for 5 minutes. Turn and cook another 5 minutes, covered. (Add cheese, if desired, for the last 1 minute of cooking.) Remove to a warm platter and cover while you cook the remaining patties. Keeping the skillet warm, brush the buns with olive oil and toast on either side for about 10 to 15 seconds. Assemble burgers by placing cooked patties on bun bottoms, topping with smoky sauce and pickles, along with desired burger toppings.
Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg. Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets. Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.
Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws.
Preheat the oven to 400 degrees F (200 degrees C). In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine, and melted butter or margarine. Mix well. Place chicken in a greased 9x13 inch baking dish, and pour sweet and sour sauce mixture over chicken. Bake for 45 minutes in the preheated oven, until the sauce has reduced to a thick glaze.
Prepare french fries as directed on the package. Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined. Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.
Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes. Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot. Crush tomatoes by hand and add them to the pot with their juices. Pour in beef broth. Stir in black beans, raisins, chili powder, cumin, cinnamon, salt, allspice, and cloves. Bring to a boil; reduce heat and simmer, covered, until raisins are soft, about 30 minutes. Stir green olives and almonds into the pot. Simmer until flavors combine, about 30 minutes.
Heat oven to 350 degrees F. Place a large piece of aluminum foil onto a baking sheet. Place tenderloin in center of the foil; season with thyme, nutmeg, salt and pepper. Sprinkle the onions and cranberries over the tenderloin. Pull up sides of the foil creating a pouch but not sealing yet. Whisk cornstarch into chicken stock; pour mixture over tenderloin. Bring up all edges of the foil to meet. Seal the edges and roll down so it is sealed but not too tightly. Bake at 350 degrees F. for 30 minutes. Remove from oven; let stand 5 minutes before opening the package. Remove tenderloin and cut into 1 1/2-inch thick slices. Place sliced tenderloin onto a platter and pour onion cranberry compote with juices over top to serve.
Place the yogurt, mayonnaise, sour cream, green onions, and bacon bits in a mixing bowl. Season with parsley, garlic powder, onion powder, horseradish, basil, thyme, pepper, paprika, chili powder, sea salt, and dill. Mix until evenly blended. Cover, and chill several hours to allow the flavors to meld.
Preheat the oven to 425 degrees F (220 degrees C). Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes. Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts. Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan. In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.
Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan aside to cool. Whisk together the yogurt, milk, vegetable oil, and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and baking soda in a large bowl. Make a well in the center of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the pancake batter. Heat a large skillet over medium heat, and butter or oil if necessary. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Preheat grill for medium-high heat. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake. Bake in the preheated oven until set in the center, about 50 minutes.
Preheat a yogurt maker or slow cooker on Low. Whisk milk and dry milk powder together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool milk to lukewarm (100 to 110 degrees F/38 to 45 degrees C). Gently stir kefir into milk mixture until just blended. Pour mixture into yogurt containers or slow cooker. Cook on Low Cook on Low until desired level of tartness and yogurt consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator, at least 2 hours.
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Place banana slices, pineapple chunks, and cream of coconut in a blender; blend until sorbet mixture is smooth and creamy. Freeze sorbet in an ice cream maker according to manufacturer's instructions, or pour into a freezer-safe container and freeze, stirring every 30 minutes to break up large ice crystals, until firm, up to 2 hours. Coil lemon peel into a cylinder and secure with 1 toothpick. Insert mint leaves through the top to create "pineapple" leaves. Mix coffee liqueur and dark rum together in a coupe glass. Place a 2-ounce scoop of sorbet in a coupe glass. Pour coffee liqueur and rum mixture on top. Insert 1 toothpick into the center of the sorbet scoop. Place the "pineapple" garnish on top.
Preheat oven to 350 degrees F (175 degrees C). Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste. Cover the chops with the mushrooms and pour the stewed tomatoes over all. Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet. Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin. Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through. Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil. Bake in the oven until heated through and cheese is melted, about 40 minutes.
In a large bowl, mix the peanut butter and corn syrup until well blended. Stir in the milk powder and confectioners' sugar until smooth. Roll tablespoons of dough into balls and set on waxed paper. Store in the refrigerator.
In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight. Prepare an outdoor smoker for low heat and lightly oil grate. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside. In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed. In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted. Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature. Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish. Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.
Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled. Pour rice into a strainer. Rinse with cold water and drain. Repeat once more. Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; saute until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season rice with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes. Remove rice from heat and add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Cook rice according to manufacturer's instructions until tender. Fluff lightly with a rice paddle. Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chile peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend into a smooth sauce. Pour sauce into a pot over medium heat. Simmer for 5 minutes. Slice chicken and serve over rice, with sauce alongside.
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake in the preheated oven until browned, about 35 minutes.
Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!
Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.
Brown the ground beef in a large skillet over medium heat. Drain any excess fat and add the soup, beans and tomatoes and green chilies. Reduce heat to low, cover and simmer for 15 to 20 minutes.
Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes. Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.
Place frozen berries, banana, strawberries, coconut, and chia seeds in a blender; pulse briefly to combine. Pour in orange juice; blend until smooth.
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Rub the herbes de Provence into the chicken legs and thighs. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce. Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning. Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside chicken.
Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes. Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes. Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened. To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.
Place the turkey legs into a large soup pot, and pour in chicken stock. Bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside. Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes. Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.
Preheat oven to 350 degrees F (175 degrees C). Combine apples, cranberries, 1/4 cup flour, white sugar, lemon juice, and nutmeg in a large bowl; toss until apples are well coated. Spread over the bottom of a 9x13-inch baking dish. Combine remaining 1 cup flour, brown sugar, oats, cinnamon, and vanilla extract in another bowl. Pour in melted butter; mix thoroughly. Spoon evenly over apple-cranberry mixture in the baking dish. Bake in the preheated oven until apples are tender and top is browned, 50 to 60 minutes. Let cool slightly, 15 to 20 minutes. Combine heavy cream, mascarpone cheese, and lavender honey in a bowl; beat with an electric mixer on medium speed until soft peaks form. Serve with warm crisp.
Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes. Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!