HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 1/2 quart casserole dish. Blend together milk, cream cheese, onion dip and eggs. In a saucepan over medium heat, combine water, margarine and salt. Bring to a boil and add instant potato mix; mix well. Add cream cheese mixture, mix well and pour into prepared dish. Dot the top with margarine and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish. Bake in preheated oven 40 minutes, until set.
Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours. Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon. Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with the pastry crust. Cover the crust with a sheet of parchment paper and fill with dried beans, lentils, or rice. Blind bake the crust in the preheated oven for 10 minutes. Remove and discard parchment paper and beans. Whisk together persimmon puree, milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the crust. Bake pie in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven and let cool. Serve cold.
Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel. Crumble and set aside. Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion. Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, and potatoes. Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste. Cook on medium low for 15 minutes or until hot. Ladle into soup bowls and garnish with crumbled bacon.
Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside. Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot. Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.
Preheat oven to 350 degrees F (175 degrees C). Heat butter in a large pot over medium heat until melted. Add onion; cook and stir until softened, about 5 minutes. Season flour with salt and pepper in a shallow dish. Dredge lamb chops in flour mixture on both sides. Layer lamb chops with onion, carrot, and celery in a casserole dish. Mix stock, plum jam, tomato sauce, and Worcestershire sauce together in a small bowl. Pour over lamb in the casserole dish. Bake in the preheated oven until lamb is tender, about 1 hour 30 minutes.
In a large skillet over medium heat, warm oil and saute garlic until transparent. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.
Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes. Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes. Remove wok from heat; stir basil and cilantro into curry. Serve hot.
Preheat an outdoor grill for medium-high heat. Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet. Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.
In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.
In a medium nonreactive bowl, mix olive oil, juice of 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. Place salmon steaks in bowl, and rub with the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat the broiler. Arrange salmon steaks on a medium broiler pan, and broil 3 to 5 minutes on each side, until flesh is easily flaked with a fork. Mix tomato wedges and green onions in a small bowl. Serve salmon with the tomato mixture and lettuce. Garnish with lime wedges.
Combine graham cracker crumbs, melted butter or margarine, and 3 tablespoons white sugar. Mix well. Press into a 9 inch pie plate. Place in freezer. Beat together half and half and 1/2 cup white sugar for about 2 minutes. Add undiluted orange juice concentrate, cinnamon, and nutmeg. Beat for 1 minute. Add ice cream, and beat an additional 2 minutes. Pour filling into prepared pie crust. Freeze for several hours or overnight. Just before serving, garnish with whipped cream and orange sections if desired.
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags. Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes. Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes. Spoon into serving dishes and dust with cinnamon or cardamom.
Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.
Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside. Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally. Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish. Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.
Preheat an outdoor grill for high heat and lightly oil the grate. Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties. Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray. Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl. Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes. Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes.
In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature. With an electric mixer, beat butter and sugar until fluffy. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.
Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish. Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.
Put sliced cucumbers into a bowl. Stir vinegar, sugar, water, and salt together in a separate bowl to dissolve the sugar and salt; pour over the cucumbers. Sprinkle parsley over the cucumbers. Refrigerate cucumbers 3 hours to overnight.
In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon gelatin mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes. Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate 4 hours, or until firm.
Line a 10 inch tube pan or other 12 cup pan with aluminum foil. In a very large bowl, combine popcorn, chocolate chips and peanuts and mix well. In a medium saucepan over low heat, melt margarine. Stir in peanut butter. Stir in marshmallows and continue stirring until marshmallows melt and the mixture is smooth. Remove from the heat. Stir marshmallow mixture into popcorn mixture until well coated. Press mixture into prepared pan. Allow to cool completely before removing and cutting into slices to serve.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Place pizza crusts on a baking sheet. Bake in the preheated oven until lightly browned, about 5 minutes. Remove from oven and leave oven on. Heat a large skillet over medium-high heat. Cook and stir sausage until browned, 5 to 7 minutes. Remove sausage with a slotted spoon; drain on a paper towel-lined plate. Reduce heat of skillet to medium-low. Melt 1 tablespoon butter in the skillet. Add flour; stir until dissolved to make a roux, about 1 minute. Add half-and-half; stir to remove browned bits from bottom of the skillet. Cook and stir until thick, about 2 minutes. Season gravy with pepper, salt, and onion powder. Return the drained sausage to the skillet; stir to coat with the gravy. Remove from heat; divide sausage gravy evenly over the pizza crusts. Melt the remaining butter in a small nonstick saucepan over low heat. Pour in eggs; cook and stir until scrambled, 3 to 4 minutes. Remove from heat; divide scrambled eggs evenly over the pizzas. Top with Swiss cheese and Cheddar cheese. Bake in the hot oven until cheese is melted, 3 to 4 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan. In a large glass or metal bowl, whip egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar while continuing to whip to stiff peaks. Fold in cracker crumbs and pecans until evenly blended. Spread evenly in the prepared pan. Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting. To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.
Stir the egg, avocado, onion, and salt together in bowl until well-mixed.
Oil a springform pan that will fit inside your electric pressure cooker (such as Instant Pot(R)). Cover the bottom and sides of the pan tightly with a single sheet of aluminum foil to prevent water from entering. Blend cream cheese in a bowl using an electric mixer until completely smooth. Add sugar substitute, lemon zest, and vanilla extract; blend until just incorporated. Add eggs 1 at a time, mixing until just combined. Pour batter into the prepared pan. Place the rack inside your Instant Pot(R). Add 1 inch of water to the pot. Lower the filled springform pan carefully onto the rack. Lock the lid into place. Bring to high pressure according to manufacturer's instructions; cook for 20 minutes. Release pressure through natural-release method, about 20 minutes. Remove cheesecake carefully. Remove foil and gently blot off any water that may have splashed onto the cheesecake. Cover with plastic wrap; refrigerate until set, 4 hours to overnight.
Slice potatoes into 1/2-inch thick slices. Arrange potato slices overlapping slightly inside the outer rim of a 9-inch pie or quiche dish. Sprinkle with green onions, garlic, and white wine vinegar. Cover dish with heavy-duty plastic wrap, and microwave on high about 5 minutes or until just tender. Remove from microwave, and let sit covered for 5 minutes. Carefully uncover potato slices, allowing steam to escape; drain and reserve liquid. Place potato slices in a bowl, and gently fold in the tuna. In a small bowl, whisk together the reserved potato liquid, olive oil, Dijon mustard, salt and pepper. Pour dressing over tuna-potato mixture, mix gently, sprinkle with parsley, and serve.
Preheat the oven to 350 degrees F (175 degrees C). Place 1 cup of sugar and 2 cups water into a saucepan and bring to a boil. In a medium bowl, cream together the shortening and 1/2 cup sugar until smooth. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture alternately with the milk so the batter does not become too stiff. Stir in vanilla. Pour the sugar water into a 2 quart casserole dish. Drop the chocolate mixture by spoonfuls into the sugar syrup to make dumplings. Bake for 45 to 50 minutes in the preheated oven. Use a slotted spoon to remove dumplings to plates, spoon syrup over and serve.
Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.
In a medium bowl, stir together the flour and sugar. Cut in butter until a mealy consistency is reached. Add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. Wrap and refrigerate dough for up to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. Press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking. Bake cookies for 15 to 20 minutes, until golden brown. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet. Mix cream cheese and oil in a large bowl. Add all-purpose and whole wheat flours, baking powder, sugar, salt, and baking soda. Mix until large crumbs form. Add buttermilk and mix until dough comes together in a ball. Add up to 1/4 cup more buttermilk if needed. Turn dough out onto a work surface and knead until smooth, about 5 minutes. Roll out to 1/2 inch thickness. Use a round cookie cutter to cut out 12 biscuits. Place biscuits on the oiled baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes. Immediately remove from the baking sheet. Serve warm.
Preheat an oven to 375 degrees F (190 degrees C). Chill the pie crust at least 20 minutes before baking to prevent shrinkage. Prick the pie crust with a fork and line with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cook and stir the ground beef and onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Beat the eggs in a mixing bowl with the salt, pepper, and nutmeg until smooth. Whisk in the heavy cream, followed by the spinach and the beef mixture. Pour into the prepared pie crust and sprinkle with Cheddar cheese. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes. Let stand 5 to 10 minutes before slicing.
Cook, peel and mash the sugar pumpkin. Sift flour, baking powder and baking soda together. Gradually add pumpkin, sugar and water to make a soft dough. When it just holds together, knead several minutes. Divide dough into 4 - 6 equal parts. Knead each portion again several minutes or until it becomes a soft, smooth ball. Roll out each portion 1/4 inch thick. Another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across. In a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. Flip over and brown other side. The bread will puff up and get crisp and chewy. Sprinkle with granulated sugar.
Mix the peanut butter together in a bowl with the lemon juice, tamari sauce, garlic, and water until smooth. Stir in the celery and toss until evenly blended. Spread on your choice of sliced bread.
In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy. Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated. Makes crust for one double crust pie.