HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake crust until light golden brown, 15 to 20 minutes. Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, celery, almonds and green onion in a large bowl and mix well. In a separate bowl combine mayonnaise, lemon juice, salt and pepper and mix until creamy. Combine this mixture with the chicken mixture and stir all together. Place mixture in a 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly. Remove from oven, cover with potato chip crumbs and cheese, and return to oven. Heat until cheese completely melts.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Mix graham cracker crumbs and butter together in a bowl; press into the prepared pan. Pour 2/3 the sweetened condensed over the graham cracker crust. Sprinkle chocolate chips, marshmallows, coconut, pecans, and cranberries over the sweetened condensed milk layer; press into the pan. Drizzle the remaining 1/3 sweetened condensed milk evenly over the toppings. Bake in the preheated oven until topping is golden brown, 25 to 30 minutes. Cool in the pan for at least 20 minutes before cutting into squares.
Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill. Heat olive oil in a medium skillet over medium high heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well. Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture. Bake at 400 degrees F (200 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done, about 8 minutes; drain. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in a preheated oven for 30 minutes.
Mix all ingredients together in a small saucepan. Bring to a boil and allow boiling for 1 to 2 minutes, and then remove from heat. Divide the bronzing butter (half for basting and half for serving). To grill chicken: Place the chicken (or other meat or vegetable of choice) directly onto grill, skin side down, and cook for 10 minutes. Flip the chicken and begin basting with half of the Sweet Bourbon Bronzing Butter, continue grilling the chicken for an additional 10 minutes. Grill until internal temperature reaches 165 degrees F. Remove the chicken from the grill and serve with the remaining bronzing butter.
Preheat oven to 350 degrees F. Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside. In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated. In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix). Pour batter into a greased loaf pan and sprinkle with streusel topping. Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Heat oil in a large saucepan over medium heat. Add onion, chicken thighs, and drumsticks; cook and stir until starting to brown, about 10 minutes. Add ham, smoked sausages, and fresh sausages. Cook and stir until golden brown, about 10 minutes. Stir rice, tomatoes, red bell pepper, spring onions, salt, and parsley into the saucepan. Pour in water and add chicken bouillon cubes. Reduce heat and simmer, partially covered, until flavors are combined, about 15 minutes. Stir in sliced cabbage. Continue to cook until rice is tender and water has been absorbed, about 15 minutes more. Drizzle olive oil over rice before serving.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the cheese, mayonnaise, garlic, olives, and 1 jalapeno. Spread the mixture into an 8x8 inch baking pan. Season with garlic salt, and sprinkle with remaining jalapeno. Bake 20 minutes in the preheated oven, or until the edges are golden brown.
Preheat the oven to 400 degrees F (200 degrees C). Set a sous vide cooker inside a large heat-proof container and pour water to the fill line to make the water bath. Preheat sous vide to 172 degrees F (78 degrees C). Place red bell pepper, yellow bell pepper, and orange bell pepper quarters, cut sides down, onto a baking sheet, reserving 1 quarter of each pepper. Roast in the preheated oven until pepper skins are evenly charred, about 45 minutes. Remove from oven and let cool, at least 10 minutes. Remove pepper skins and dice the flesh. Combine diced peppers, eggs, cream cheese, cottage cheese, salt, and pepper in a food processor. Process until smooth. Place 5 tablespoons of the mixture into each jar. Place lids on the jars, screwing until fully closed yet loose enough to twist open with your fingertips. Submerge jars in the heated water bath using tongs; air bubbles will escape the jars. Set timer for 1 hour. Heat small saucepan over medium heat. Slice reserved bell pepper quarters into 1/4-inch strips. Cook and stir in the hot pan until tender but still crunchy, about 3 minutes. Cut each strip into 4 equal pieces. Take jars out of the bath and let cool. Remove lids and run a small rubber spatula around the edges of each jar to loosen the egg bite. Turn jars over and drop the egg bites onto serving plates. Arrange reserved bell pepper pieces into a cross over each egg bite.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise. Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat. Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top. Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.
Combine chicken stock, apple cider, honey, and salt in a large bowl; stir until honey is dissolved. Add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir. Add water and stir until brine is evenly combined. Place turkey in a food-safe cooking bag and pour brine over turkey. Inject the meaty parts of turkey with brine using an injector. Gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed. Seal bag, place in a large pot, and refrigerate, 24 to 48 hours. Preheat oven to 350 degrees F (175 degrees C). Place a rack in a large 2 1/2-inch deep roasting pan. Remove turkey from brine and pat dry inside and out. Reserve about 1/2 of the brine. Place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack. Squeeze oranges and lemons into the main cavity of the turkey. Place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity. Lightly coat turkey with olive oil and season with salt and black pepper. Insert an oven-safe thermometer in the thickest part of the thigh without touching the bone. Bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours. Flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more. The thermometer should read 180 degrees F (82 degrees C). Allow turkey to rest 15 to 20 minutes before slicing.
Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Generously grease or spray with non-stick cooking spray a 9-inch square baking dish or similar sized baking dish. Cut each biscuit into 4 equal pieces; set aside. Sprinkle 1 cup of the ham, 1 cup of the apples and all the raisins over the bottom of the prepared pan, spreading evenly. Arrange biscuit pieces, pointed ends up, over the mixture. Sprinkle evenly with remaining ham and apples. In a small mixing bowl combine brown sugar, 1/2 teaspoon apple pie spice, maple syrup and egg, blending thoroughly. Stir in nuts, then spoon evenly over biscuit pieces and ham/apple mixture. Bake in preheated oven for 35 to 45 minutes, or until nicely browned. Cool for 5 minutes, then drizzle Spice Spiked Glaze over warm coffeecake. To Make Spice Spiked Glaze: In a small bowl whisk together the confectioners' sugar, bourbon, 1/4 teaspoon apple pie spice, and cayenne pepper until a drizzling consistency is reached (more bourbon or milk may be added if necessary to achieve desired consistency).
Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper; mix well. Cook on Low until soft and fragrant, about 9 hours. Serve eggplant curry on tortillas.
Bring chicken stock to a simmer in a saucepan and keep warm. Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant. Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk. Drain the Bruce's(R) Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy. Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional). Transfer to a serving dish and sprinkle with freshly grated lime zest.
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour. Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.
In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving.
Warm oil in a large skillet over medium-high heat. In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats. Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.
Heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. Stir white sugar into butter until dissolved. Mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth. Mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter. Cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. Cool before eating.
Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.
In a punch bowl, stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top.
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo". Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares.
Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs. Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.
Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish. Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling. Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet. Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.
Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb, and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 1/4 cup of the onion, and pour in the water. Bring to a boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes. Uncover the skillet, stir in the butter, and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.
Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water. Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl. Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.
Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Beat margarine and sugars, until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt, and spices. Sift and add to the egg mixture. Stir well. Grind the raisins up with 1 teaspoon of sugar until they are in small pieces--not mush! Stir in oats, nuts, raisins and mix well, drop by tablespoonful onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute and remove to wire rack. When cool store in airtight container. NOTE: You can add butterscotch or chocolate pieces in place of the raisins.
Preheat oven to 400 degrees F. Grease a 9x13 inch pan. To make Filling: In a saucepan over low heat, combine dates, water, white sugar, and lemon juice. Heat for about 8 minutes, or until thick. Set aside to let cool. To make Pastry: In a large bowl, combine flour, brown sugar, oats and salt. Mix until well blended. Add in shortening until mixture forms into coarse crumbs. Press half of pastry mix into pan. Cover with date mixture and spread remaining pastry mix over the top. Bake 20 to 25 minutes until golden brown. Let cool on wire rack before cutting.
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices and lettuce leaves, if desired.
In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Cook macaroni in a large pan of boiling water until al dente. Drain, and rinse. Set aside. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. In a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts. In a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. Stir into pasta mixture, and mix well. Chill.
In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl. Cover with a towel and set aside for 2 hours. Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly. Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks. Cut bread into wedges. Serve warm.
Mix paprika, thyme, oregano, garlic powder, black pepper, cayenne pepper, and salt in a bowl. Add plantain slices to spice mixture and turn to coat. Heat olive oil in a skillet over medium-high heat. Cook plantains in skillet until softened, 1 to 2 minutes per side. Pour wine into the skillet. Bring wine to a boil and simmer until wine cooks off, about 5 minutes.