HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside. In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl. In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain. Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
Combine butter, maple syrup, pumpkin pie spice, rum extract, and cinnamon in a small bowl. Blend with a wooden spoon or electric mixer until thoroughly mixed and smooth. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish. Bake in preheated oven until warmed through, about 10 minutes. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil. Continue baking in oven until meatballs are hot, about 20 minutes.
Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.
Whisk eggs and heavy cream together in a large bowl. Heat a large nonstick skillet over medium heat. Spread butter evenly over the surface of the pan; cook until foamy, 30 seconds to 1 minute. Add eggs; cook until beginning to set, about 4 minutes. Drop cream cheese pieces, salmon pieces, and scallions over the eggs. Continue cooking until eggs are set, about 2 minutes more. season with salt and pepper. Roll the omelet over onto itself; slide onto a plate. Top with dill, sour cream, and chives.
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. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands. Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth. Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up. Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes. Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.
Adjust oven rack to center; heat oven to 450 degrees. Heat oil in a 12-inch skillet over medium-high heat. Saute onion and apple until golden, 3 to 4 minutes. Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper. Transfer to a medium bowl; cool to room temperature. Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.) Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).
Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.
In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.
Heat vegetable oil in a skillet over medium heat; cook and stir pork in hot vegetable oil until browned, about 10 minutes. Transfer pork to a bowl. Heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. Stir onion into cabbage and cook until onion is translucent, stirring often, about 5 more minutes. Sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into skillet. Raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into skillet. Return pork to skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.
Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily. While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.
Preheat the oven to 350 degrees F (175 degrees C). Place racks in the top half of the oven. Line 2 baking sheets with parchment paper. Combine spelt flour, baking soda, and salt in a medium mixing bowl. Combine peanut butter, maple syrup, olive oil, and vanilla extract in a separate, larger bowl; stir well. Pour in the flour mixture and stir until barely combined and still a little dry. Let sit for 5 minutes. Give dough another good stir. Drop by tablespoonfuls onto the prepared baking sheets. Press each cookie down gently. Bake in the preheated oven until edges appear set, 10 to 11 minutes. Avoid overbaking or cookies may become dry. Let cool on the baking sheets for a few minutes before transferring to cooling racks.
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer. Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners' sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times. Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Preheat oven to 350 degrees F (180 degrees C). Gently blend beef, breadcrumbs, egg, milk, onion, garlic, salt and pepper until evenly combined. Form into about 40 bite-sized meatballs. Place meatballs on a foil-lined, rimmed baking sheet; bake for 20 minutes or until cooked all the way through. Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes. Add cooked meatballs to the sauce; reduce heat to medium-low and simmer for 10 minutes. Makes 8 servings.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Preheat oven to 375 degrees F (190 degrees C).
 Watch Now In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
 Watch Now Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Whisk flour, sugar, and baking powder together in a large bowl. Cut cold butter pieces into flour mixture until it resembles coarse crumbs. Fold cream cheese into butter mixture. Stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky. Turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes. Roll or cut dough into desired shape and arrange on the prepared baking sheet. Brush 1 tablespoon milk over the top of the dough. Bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.
Heat the wraps in the microwave on High for 30 seconds. On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
In a large pitcher or punch bowl, stir together the orange juice concentrate, lemonade concentrate and water until well blended. Stir in whiskey and garnish with maraschino cherries and orange slices.
Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.
Combine gelatin and cold coffee in a small bowl; set aside for 5 minutes to soften. In a heat-proof bowl or the top of a double boiler, combine coffee mixture, milk, 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Set the bowl over a pan of over simmering water. Stir until sugar is dissolved and gelatin has melted. Whisk in remaining 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. Cook and stir until mixture is thick and creamy and coats the back of a metal spoon. Remove from heat. Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and vanilla into slightly cooled custard. Pour into a serving dish or lightly greased mold and chill until set, at least 4 hours.
In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven. Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.
Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes. Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour. Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.
Place the chile peppers, garlic, cilantro, salt, and egg into the bowl of a blender. Puree until smooth, then, with motor running, slowly pour in the olive oil. Continue blending for a minute or two until the sauce acquires a mayonnaise-like texture.
Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.
Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator. Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature. Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.
In a large saucepan or stock pot, mix together the apple cider vinegar, brown sugar, onion, jalapeno pepper, garlic and black pepper. Simmer over medium heat for at least 15 minutes. Use as a basting sauce, or add beef or pork ribs, and simmer for 1 hour, or until the meat falls off the bone.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix together cornmeal, sugar, flour, lemon juice, vanilla and margarine. Mix in eggs until well blended. Stir in coconut and pecans. Then pour mixture into pie crust. Bake in preheated oven for 50 to 55 minutes. Be sure to cover pie with foil. Take off foil when there are 10 to 15 minutes left of bake time. Pie will be somewhat "shaky" when removed from oven, but will firm up as it cools.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts. Chill dough for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet. Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, beat egg yolks and sweetened condensed milk with an electric mixer until doubled in volume. Gradually beat in the lemon juice while continuing to mix. Pour lemon mixture into graham cracker crust. In separate clean bowl, beat egg whites with vanilla extract until soft peaks form. Gradually beat in sugar, and continue beating egg whites until stiff peaks form. Spoon meringue on pie. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool before serving.
Mix the turkey and 1/4 cup soup in a large bowl. Shape the turkey mixture firmly into 4 (1/2-inch thick) burgers. Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add the burgers and cook for 10 minutes or until well browned on both sides. Pour off any fat. Add the remaining soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Top each burger with about 1 tablespoon soup and 2 pieces bacon. Serve the burgers on the buns with the remaining soup.
Preheat the oven to 350 degrees F (175 degrees C). Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish. Combine flour, oats, sugar, and cinnamon in a bowl. Mix in coconut oil with your fingers until you have a crumbly dough. Sprinkle over the fruit in the baking dish. Bake in the preheated oven until crumble is lightly browned on top, about 40 minutes.
Preheat oven to 200 degrees F (95 degrees C). Wrap tortillas in aluminum foil; place in the preheated oven. Cook bacon in a skillet over medium heat until browned, about 5 minutes. Remove bacon from skillet. Cook and stir refried beans in bacon grease until heated through, about 1 minute. Cover beans and remove from heat. Whisk together eggs and egg whites in a bowl until uniform, about 1 minute. Heat oil in a skillet over medium heat, add egg mixture. Cook and stir until almost solid, about 2 minutes; stir in Cheddar cheese and remove from heat. Top each warm tortilla with 2 tablespoons of refried beans, 2 bacon strips, half of the eggs, 1 tablespoon of salsa, and 1 tablespoon of sour cream. Roll tortillas into burritos.
Heat oil in a large pot over medium heat. Place chicken in hot oil, season with salt and ground black pepper and cook until well-browned, about 5 minutes per side. Remove chicken and set aside. Add scallions, ginger, garlic, and jalapeno pepper to the pot; cook until soft, about 2 minutes. Pour water and rice into pot; bring to a boil, then lower heat to simmer. Cover the pot partially and cook for about 1 hour, stirring occasionally to prevent rice from sticking to the bottom. Stir chicken into soup and cover partially. Continue to cook until the soup is creamy with a porridge-like consistency, stirring occasionally, about 1 hour. Remove chicken, pull meat from bones, and return meat to the pot. Stir in cabbage, snow peas, bean sprouts, soy sauce, and sesame oil; cook until vegetables are just tender, about 5 minutes. Garnish jook with cilantro.
Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish. Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture. Beat eggs, milk, and salt in a bowl; pour over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl combine pineapple, sour cream and 1 cup cheese. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, in preheated oven for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.
In a large bowl, beat the cream cheese, marshmallow cream, and whipped topping with an electric mixer until smooth. Stir in cinnamon, vanilla, and chocolate-hazelnut spread. Pour dip into a serving dish and cover with plastic wrap. Refrigerate for 1 hour before serving.
Heat the oil in a skillet, and cook and stir the chopped onion until translucent, about 10 minutes. Set the onion aside to cool. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish. Fill a bowl with warm water, and soak the challah, one slice at a time. Gently squeeze out the excess water, and place the challah in a large bowl. Mix in the cooked onion, carrots, and celery, and gently mix in the eggs. Season with salt and pepper. Spread stuffing in the prepared baking dish, cover with aluminum foil and bake in the preheated oven until cooked through and set, about 1 hour.
In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.
Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use. Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water. Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes. Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot(R)) set on Saute mode. Add beef; saute until browned on the outside, about 6 minutes. Remove from pot. Heat remaining olive oil in the pressure cooker. Add onion, carrots, celery, and garlic. Saute until vegetables are softened, scraping the browned bits into the mixture. Turn off Saute mode. Return beef and drippings to the pressure cooker. Add tomato sauce, broth, spinach, wine, pasta, green beans, basil, and oregano. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow about 8 minutes for pressure to build. When timer is done, let minestrone sit, 1 to 2 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add black beans; season with salt and pepper.
Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined. Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper. Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper. Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.
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. Cover to keep warm and set aside. Meanwhile, heat oil in a wok or skillet over high heat. Saute chicken and onion 3 minutes. Add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. Add garlic, chicken broth, sherry, salt and pepper. Cook just until hot. Blend in cream cheese, and heat through. Do not allow to boil. Combine chicken mixture with hot pasta. Serve.
Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade. Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.
Place grapes and sugar into a glass; mash well with a cocktail muddler. Fill the glass with ice cubes. Pour in cachaca and (defrosted) acai pulp; stir well. You can also shake the cocktail in a cocktail shaker.