HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour and salt. Cut in butter and lard until the texture resembles bread crumbs. Stir in cold water 1 tablespoon at a time until you are able to gather the dough into a ball. Wrap in cling film, and place in the refrigerator for an hour. Do not skip the resting of the pastry, as it is vital. Roll out one third of the dough into a circle large enough to cover the top of the pie. Cut out a circle in the middle, using a mug/cup as a guide, to make a ring. Put four small cuts radiating out from the circle in the centre of the pastry, to allow the crust to expand without cracking. Recombine the off cuts with the rest of the pastry. Roll out the rest of the pastry to fit the base and the sides of a greased pie tin. Trim off the edges to make a neat pie. Prick the pastry in the tin with a fork, and brush with beaten egg. Bake at 375 degrees F (190 degrees C) for about 10 minutes. Combine grated cheese, onion, 3 eggs, Worcestershire sauce, and salt and pepper. Stir well, then add the tomatoes and the mustard. Thoroughly combine the mix, and fill the baked pie casing with it. Put the circular piece of pastry over the top of the pie, and squeeze the top to the base where they meet. Brush the top of the pie with beaten egg. Place the pie one shelf above the middle. Bake at 375 degrees F (190 degrees C) for 45 minutes. Cover the top of the pie with foil, and cook for another 7 minutes.
In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim. Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese. Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.
Preheat oven to 350 degrees F ( 175 degrees C ). In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown. Bake for 8 to 10 minutes, until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan. Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter. Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes. Beat confectioners' sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain. Preheat the oven broiler. In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese. Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.
Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again. Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid. Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat. Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Place the ice cubes in a highball glass. Pour the vodka, coffee liqueur, root beer, and cream over the ice cubes in that order.
Combine the cabbage, bell pepper, onion and carrot. Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours. Drain any excess liquid, toss and serve cold.
Preheat oven to 350 degrees F. In a mixing bowl, combine warm water and yeast; let stand for several minutes. Stir in mashed potatoes, sugar, butter, and salt; mix well. Stir in enough flour to make a soft dough. Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed. Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf. Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled. Bake 30-35 minutes, or until lightly browned. Cool on wire rack.
Preheat oven to 350 degrees F (175 degrees C). Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish. With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Peel pears and scoop out bottom core. Cut a small slice from the bottom so pears will stand upright. Place in a shallow baking dish and set aside. Melt butter in the microwave or a small saucepan over medium heat. Drizzle pears with melted butter and honey, and sprinkle with ground ginger (and lavender, if using). Cover with aluminum foil with the stems poking through foil. Bake in the preheated oven for about 1 hour, or until tender. Baste with released juices occasionally during baking, and again just before serving.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water. Place tortellini, cherry tomatoes, and pesto in a large bowl; toss until evenly coated. Skewer one tortellini and one tomato on each toothpick. Arrange on a tray. Keep refrigerated until serving.
Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.
In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells). In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
In a medium-sized bowl, combine sharp cheddar processed cheese food, blue cheese, cream cheese, red wine vinegar, and garlic salt. Mix well. Cover and refrigerate until firm. Shape into one large ball or two small ones. Roll in chopped nuts.
In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Mix water, olive oil, honey, curry powder, salt, and pepper in a medium bowl. Add chickpeas, bell peppers, and raisins. Mix to coat.
Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes. Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice. Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper. Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often. Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
Pour the vodka, raspberry liqueur, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
In a large pot over medium heat, mix the water with honey, and stir to combine. Stir in the orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves, and bring mixture to a boil. Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain the liquid into a large pot. Allow to cool for a few minutes. Slowly pour the grain alcohol into the honey mixture, and stir to combine. Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.
Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside. Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish. In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly. Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.
Combine coconut milk, lime juice, lime zest, lemon grass, garlic, and shallot in a blender. Puree until smooth. Refrigerate 1 1/4 cups of the puree for later use. Pour the rest into a large bowl; add shrimp. Cover and refrigerate until shrimp is marinated, 2 to 3 hours. Bring brown rice and water to a boil in a saucepan while shrimp marinate. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Heat olive oil in a skillet over medium-high heat. Add edamame and snow peas; saute until tender but still crispy, 3 to 5 minutes. Add the 1 1/4 cups of reserved puree and bring to a simmer. Add shrimp and marinade to the sauce in the skillet; cook until shrimp are firm and no longer pink, 8 to 10 minutes. Serve over the cooked rice.
Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended. Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork. Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.
Heat a non-stick skillet over medium heat; cook and stir onion and garlic in the hot skillet until fragrant and onion is slightly softened, 5 to 10 minutes. Stir blueberries into onion mixture and cook for 2 to 3 minutes. Add lemon zest, lemon juice, agave nectar, ginger, cinnamon, and salt to blueberry mixture; cook and stir until chutney is thickened, 10 to 15 minutes. Refrigerate until chilled, at least 30 minutes. Serve cold.
Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove. Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste. Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic; cook until onion is transparent, about 4 minutes. Add tomato, olives, Chardonnay wine, leeks, lemon juice, capers, salt, and cayenne pepper. Bring to a boil. Mix in shrimp and simmer until pink, about 10 minutes. Stir in heavy whipping cream and cilantro. Serve on top of angel hair pasta.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place potatoes and onions in a 9x13 inch casserole dish. In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese. Bake in preheated oven for 1 hour.
In a skillet over medium heat, brown the ground beef until no pink shows; drain.
 Watch Now Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.
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Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish. Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9x13 inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving.
Bring to boil the white sugar, butter or margarine and milk. Boil for exactly 1 minute. NO LONGER. Remove from heat and add oatmeal, peanut butter, vanilla and cocoa. Mix together and drop by teaspoon onto wax paper. Let cool for approximate 1/2 hour.
In a medium bowl, thoroughly mix mayonnaise and dry Italian-style salad dressing mix. Arrange the cocktail rye bread slices in a single layer on a serving platter. Place mayonnaise mixture in a pastry bag and squeeze an approximately 1 inch dollop of the mixture onto each cocktail rye bread slice. Top each cocktail rye bread slice with a cucumber slice.
Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray. Spread oats into the prepared baking dish. Beat milk, eggs, brown sugar, vegetable oil, vanilla extract, cinnamon, and salt together in a large bowl until smooth; pour over oats. Bake in preheated oven until oats are softened and mixture thickened, 50 to 55 minutes.
Place sweet potatoes in a saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and mash. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Combine mashed sweet potatoes, melted butter, egg, honey, and salt in a large bowl; beat using an electric mixer until smooth. Transfer mixture to the prepared casserole dish. Dot with cubed butter and top with marshmallows. Bake in the preheated oven until marshmallows are golden brown, about 15 minutes. Serve immediately.
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Preheat an oven to 500 degrees F (260 degrees C). Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan. Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat grill for high heat. In a large bowl, mix together the ground beef, egg, onion, Cheddar cheese and Worcestershire sauce using your hand. Form into 6 large patties. Place patties on the grill, and cook for 5 minutes per side, or until well done.
Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened. While sauce is simmering, 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. Toss sauce with hot pasta.
Place zucchini in a bowl and season with salt and pepper. Bring lentils to a boil in a pot of 1 1/2 cups water. Cover and reduce heat; simmer until tender, 15 to 20 minutes. Drain. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions; cook and stir until translucent, about 2 minutes. Stir in 1 clove garlic and carrots. Cook for 1 minute. Pour in crushed tomatoes and bring marinara sauce to a rapid simmer, about 2 minutes. Press tomato paste against the sides of the pan using the back of a spoon. Stir 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, basil, oregano, thyme, parsley, and red pepper flakes into the marinara. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. Pour in lentils; simmer until lentils have absorbed the marinara, about 10 minutes. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the zucchini noodles and the remaining 1 clove garlic. Seasoning with salt and pepper, cook until noodles are coated, 5 to 7 minutes. Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.
In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened. Add popcorn and candies; mix until evenly coated with marshmallows. Allow to cool enough to touch. Grease hands with butter and form into balls.
Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish. Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish. Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit. Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.
Preheat oven to 400 degrees F (205 degrees C). Separate the eggs. Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well. Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture. Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.