HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries. Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish. Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.
Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes. Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder. Cook until thickened but not boiling, about 5 minutes.
Line a work surface with waxed paper. Stir oats, cocoa powder, and coconut together in a large bowl. Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture. Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate. Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely. In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties. Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.
Slice each hot dog 3/4 of the way through lengthwise. Cut each slice of cheese into 5 strips, and insert 1 strip of cheese into each hot dog. Wrap bacon snugly around each hot dog, securing each end with a toothpick. Preheat oil in a saucepan to 350 degrees F (175 degrees C). Carefully drop the hot dogs in the hot oil, and fry for 1 to 2 minutes, or until bacon is brown and crispy. Remove from oil, and drain on paper towels. Remove and discard toothpicks. Serve on buns with your favorite condiments.
In a cocktail mixer full of ice, combine vodka, melon liqueur and sweet and sour mix. Shake vigorously and strain into glass. Garnish with a cherry.
Heat oven to 375 degrees F. Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well. Spoon into 13x9-inch pan sprayed with cooking spray. Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix. Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes. Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more. Serve pancakes with the pineapple topping.
Fill a cocktail shaker with ice. Pour whiskey and vermouth over ice and add bitters; gently stir with a long spoon. Strain whiskey mixture into a cocktail glass. Rub mandarin zest along the rim of the cocktail glass and drop into the drink along with the cherries.
Preheat oven to 350 degrees F (180 degrees C). Cream butter and sugar with mixer. Add flour and mix with a wooden spoon. Use hands to thoroughly mix. Press into a jelly roll pan. Prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together. Bake for 10 minutes. Reduce the heat to 300 and continue to bake for 40 minutes more. Wait 2 minutes then cut into finger size bars. Cool thoroughly in pan.
Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. Mix thoroughly. Let meatball mixture stand. Rinse ribs, and place in large stock pot. Add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley. Cover, and bring to a boil. Skim surface of soup. Simmer for 1 1/2 hours, or until meat is tender. Remove meat, bones, and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Bring to a boil. Shape meatball mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.
Sift together the Kamut(R) flour, sugar, baking powder, and salt in a large bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. The batter should be lumpy. Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface. Measure batter onto the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. Allow to cook until bubbles form on the top of the cake; flip and cook 1 minute more. Repeat with remaining batter.
In a blender, combine ice cream and milk. Blend until smooth. Blend in amaretto and coffee liqueur. Pour into tall glasses and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour. Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.
Line a baking sheet with waxed paper. Pulse chocolate sandwich cookies in a food processor until they are fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Add cream cheese to remaining crumbs in the food processor; pulse until well combined. Shape cream cheese mixture into walnut-size balls using dampened hands. Melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes. Dip balls in the chocolate mixture, turning with a fork to completely coat. Lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. Transfer truffles to the prepared baking sheet. Immediately sprinkle reserved cookie crumbs over truffles. Chill truffles in refrigerator until firm, about 1 hour.
Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes. Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Combine beef and onion in a large, deep skillet over medium-high heat; cook and stir until beef is browned and onion is soft, about 10 minutes. Drain excess grease. Stir water, Spanish rice mix, and chili seasoning into the skillet; mix well to combine. Bring to a boil; reduce heat to medium and simmer, covered, until rice is tender, about 7 minutes. Pour in tomato sauce, kidney beans, corn, and salsa; cook until heated through, about 5 minutes.
Melt butter in a stockpot over medium heat. Cook and stir leeks and garlic in melted butter until tender, about 5 minutes. Stir chicken stock, carrots, celery, curry powder, turmeric, ginger, black pepper, and red pepper flakes with the leeks and garlic; bring to a boil, reduce heat to medium-low, cover the pot, and simmer the mixture until vegetables are tender, about 30 minutes. Pour coconut milk into the soup and stir; cook just until hot, 1 to 2 minutes.
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Heat oil in a pressure cooker over medium heat; add flour and beef. Cook, turning the roast until browned on all sides, 5 to 7 minutes. Pour 3 1/2 cups beef broth into pressure cooker. Add onion, celery, black pepper, salt, and bay leaves. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Release pressure carefully in the sink under cold water. Unlock lid and remove. Add potatoes and carrots. Replace lid and close cooker securely. Place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Pour remaining 1/2 cup beef broth into a microwave-safe bowl and heat in the microwave for 3 minutes. Add quick-mixing flour and mix well. Release pressure carefully in the sink under cold water. Unlock lid and remove. Stir in broth-flour mixture.
Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again. Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color. Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Stir flour, powdered peanut butter, baking powder, and salt together in a bowl. Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated into batter. Spread batter into prepared baking dish. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl. With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish. Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.
Mix mayonnaise, cider vinegar, garlic, black pepper, brown mustard, sugar, salt, and horseradish together in a bowl. Refrigerate 24 to 36 hours.
Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer. Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits. Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper. While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes. Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce. Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes. To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.
In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, and lemon zest, salt. and pepper. Blend until smooth, then spoon into a medium bowl. Stir in tuna.
Thaw bread dough. Preheat oven to 375 degrees F (190 degrees C). Divide bread dough into fourths. Roll each fourth into an 8 inch circle. Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes. Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix oats, cashews, coconut, and mixed fruit together in a large bowl. Melt butter in a large saucepan over low heat. Stir honey into melted butter until smooth; add oats mixture and stir to coat. Sprinkle cocoa powder over the oats mixture; stir. Drizzle vanilla extract over the mixture; stir. Season mixture with a pinch of salt. Spread oats mixture in a single layer onto a baking sheet; toast in preheated oven, stirring once about halfway through, until crisp, about 10 minutes. Cool oats mixture to room temperature. Transfer to an airtight container, add chocolate chips, and stir.
In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.
Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet. Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.
In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.
Preheat oven to 450 degrees F (225 degrees C). To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly. To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth. Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
In a medium bowl, mix the apples and sugar. Let stand about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch baking pans. Stir the water into the bowl with apples. Blend eggs and margarine in a small bowl, and mix with the apples. Mix in the flour, baking soda, cinnamon, and salt. Stir in the raisins and walnuts. Transfer to the prepared pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before turning out of pans. In a medium bowl, blend confectioners' sugar, hot water, and vanilla extract. Drizzle over the cakes while still warm.
Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.
Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well. Fold in the non-dairy whipped topping. Pour mixture into the pie shell and chill or freeze. It's a breeze!
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Transfer brown rice to a large bowl and cool slightly, 5 to 7 minutes. Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture.
Brown the sausage in a large skillet over medium-high heat. Drain and set aside. Prepare grits according to package directions using water, not milk. As the grits thicken, stir in the salt and garlic powder. Preheat oven to 350 degrees F (175 degrees C). Transfer the cooked grits to a 9x13 inch baking dish. Mix in the egg and 1 1/2 cups Cheddar cheese. Mix the sausage into the grits, then sprinkle the remaining 1/2 cup of Cheddar cheese over the top. Bake for 30 minutes in the preheated oven, or until the cheese is melted and bubbly.
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.
Keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. To prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion, and salad dressing together in a large bowl until evenly coated. Sprinkle with the Greek olives to serve.
Bring water and salt to a boil in a saucepan. Stir oats into boiling water. Cook oats until thick and soft, 20 to 30 minutes. Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently. Sprinkle sugar over the oats to serve.
Whip cream in a bowl. Fold in sour cream, horseradish, garlic salt, and onion salt. Chill in the refrigerator at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.
In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets. Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.