HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes. Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth. Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator. Preheat an outdoor grill for medium heat, and lightly oil grate. Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.
Arrange the chicken breasts into the bottom of a baking dish. Stir the tzatziki sauce, red onion, cumin, salt, and pepper together in a bowl; pour evenly over the chicken. Allow to marinate at least 30 minutes. Preheat an oven to 375 degrees F (190 degrees C). Bake the marinated chicken in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix lettuce, oranges, green onions, and almonds in a large mixing bowl. Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.
Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan. Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan. Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken. Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more. Let casserole cool before cutting into pieces and garnishing with green onions.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream shortening and sugar. Add eggs one at a time and mix until light and fluffy. Sift together the flour, cinnamon, cloves, ginger, and baking soda. Add dry ingredients to sugar mixture alternately with the buttermilk and vinegar. Mix well with an electric mixer for 2 to 3 minutes. Pour the batter into the prepared pan and bake in preheated oven for 35 to 40 minutes or until cookie feels firm. After cooling, cut cookie into 2 inch bars. Roll each bar in sugar and store in covered tins. This one of my favorite Christmas cookie recipes. Enjoy!!
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside. Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours. Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl. Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated. Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets. Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool. Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.
Preheat oven to 400 degrees F (200 degrees C). Combine buckwheat, water, oregano, and 1 teaspoon olive oil in a bowl; mix until well combined. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add half of the tortilla batter; cook until edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Transfer to a baking sheet. Repeat with remaining batter. Place diced tomatoes and garlic in the same skillet over medium heat; bring to a boil. Reduce heat and simmer until soft, about 5 minutes. Spread tomato mixture over tortillas and top with tomato slices, spinach, and nutritional yeast. Bake in the preheated oven until golden, about 10 minutes.
In a slow cooker, combine ketchup, beer, onion, brown sugar, mustard, barbecue seasoning, vinegar, pepper, and garlic powder. Simmer on low setting for 12 hours or overnight.
Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed. Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed. Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles. Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls. Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes. Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed. Spread frosting over cookies using a knife. Cover with more sprinkles.
Preheat oven to 375 degrees F (190 degrees C). Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern. Bake in preheated oven until golden brown, 8 to 12 minutes.
Bring water to a boil in a saucepan. Add salt and black pepper. Add ramen, discarding the flavor packet. Cook for 2 minutes. Add 1/4 teaspoon soy sauce. Cook 3 minutes more and drain ramen. Heat oil in a nonstick pan over medium heat. Add onion and season with salt and black pepper; cook about 1 minute. Add bean sprouts and 1/4 teaspoon soy sauce; cook and stir for 1 minute. Add shrimp and season with garlic powder and black pepper; cook until shrimp are pink, about 2 minutes more. Stir cooked ramen noodles into the pan with the shrimp. Add additional soy sauce to taste. Add bok choy and green onion. Simmer until vegetables are crisp-tender, about 5 minutes more.
Place ice cubes in a blender; pulse until crushed to snow-like consistency. Add orange juice concentrate, milk, table cream, banana, sugar, egg, powdered creamer, and vanilla extract. Blend on high speed until smooth, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Combine peaches, 1 cup white sugar, and water in a saucepan; bring to a boil. Reduce heat and simmer, stirring carefully, until peaches are tender and syrup is thickened, about 10 minutes. Put butter in a 3-quart baking dish and place in oven until butter melts, 2 to 3 minutes. Mix flour, milk, brown sugar, and remaining 1/2 cup white sugar together in a bowl until batter is smooth; pour over melted butter without stirring. Spoon peach mixture over batter, allowing the syrup to drip over peaches into the batter. Sprinkle cinnamon over the top. Bake in the preheated oven until cobbler is cooked through and bubbling, about 45 minutes.
Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside. To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough. Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold. Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.
Bring water to a boil in a saucepan. Stir chicken, curry powder, and red pepper flakes into boiling water; cover saucepan and cook for 10 minutes. Uncover and reduce heat to low. Gradually stir half and half into chicken mixture. Add yogurt; cook and stir until chicken is cooked through and flavors blend, 10 minutes.
In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie-shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.
Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top. Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar. Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.
Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.
Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish. Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish. In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls. Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes, until golden.
Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 12 muffin cups. Melt butter in a saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add half-and-half and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, about 2 minutes. Season sauce with nutmeg, thyme, pepper, and seafood seasoning. Lay 1 potato slice in the bottom of each muffin cup. Top with a spoonful of the cheese sauce. Layer on another potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on top. Bake in the preheated oven until hot and bubbly, about 40 minutes. Cover with foil for the last 10 minutes if top is browning too much. Let stand for 5 minutes before removing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Combine the creamed corn with the white sugar and 1/2 cup of the dark brown sugar. Stir in the eggs and the oil. Combine the baking powder, flour, baking soda, salt and ground cinnamon. Add the nuts and raisins. Add the flour mixture to the corn mixture and stir until just combined. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool completely then frost. To Make Frosting: Bring the butter and 1/2 cup dark brown sugar to a boil. Remove from the heat. Add the heavy cream and the confectioners' sugar. Mix until of frosting consistency. Add more confectioners' sugar if necessary. Use to frost cooled cake.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan. Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl. Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan. Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.
Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes. Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.
Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract. Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads." Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely. Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate. Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.
Pour a dash of sweetened lime juice into a cocktail glass over ice, then pour in the ginger ale. Garnish with a twist of lime to serve.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper. Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat. Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes. Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray. Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Preheat oven to 450 degrees F (230 degrees C). To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate. Bake the crust in preheated oven for 5 minutes. Remove and allow to cool. Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.
Cook macaroni according to package directions; drain. Do not stir in the sauce. In a medium saucepan, combine broccoli, onion and water. Bring to a boil and cook until broccoli is tender. Stir in macaroni, cheese mixture from package, milk, soup and ham. Return to a boil briefly. Serve hot.
Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes. Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes. Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.
Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes. Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.
Preheat grill for medium heat. Place banana, coffee-flavored liqueur, butter, brown sugar, and ground cinnamon on a large section of heavy aluminum foil. Bring up 2 sides of foil to touch and fold down twice to seal. Double fold ends of packet to securely seal. Place packet on preheated grill and cook until heated through, about 5 minutes.
Mix chicken stock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt together in a saucepan; bring to a boil. Reduce heat, cover, and simmer until rice and barley are tender and stock has been absorbed, 35 to 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Melt butter in a skillet over medium-low heat; cook and stir onion and 1/2 teaspoon salt in the melted butter until onion is softened, 5 to 10 minutes. Cook and stir apple into onion until apple begins to soften, about 2 minutes. Add garlic, sage, rosemary, thyme, and black pepper to onion-apple mixture; cook and stir until fragrant, 2 to 3 minutes. Stir barley mixture into seasoned onion-apple mixture; transfer to the prepared casserole dish. Loosely cover stuffing with aluminum foil. Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.