HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. Place eggs, salt, pumpkin, sugar, melted butter, baking mix, evaporated milk, and water in a blender. Mix on low speed for 2 minutes. Pour mixture into greased pie pan. Bake in preheated oven for 45 to 50 minutes, until set in center.
Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes. Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.
Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture. Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour. Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
Bring water to a boil in a pot; stir in honey, cumin, ginger, lime zest, lime juice, and mint. Cook and stir until flavors are infused, about 2 minutes.
Pulse graham crackers in a food processor to make crumbs. Add melted butter and sugar and process until crust mixture can be pressed firmly and maintain its shape. Press an even amount of crust over the bottom and slightly up the sides of a 24-cup muffin tin. Mix lime-flavored gelatin and unflavored gelatin together in a bowl. Add boiling water and stir until gelatin is dissolved. Add vodka; stir in enough heavy cream to achieve desired color. Fill prepared muffin cups to the top with the gelatin mixture. Cover with plastic wrap and refrigerate until set, at least 4 hours.
In a small glass, stir together the rum and grenadine syrup. Top with carbonated cola.
Rub steaks with about half the steak seasoning; place on a plate and refrigerate. Light an outdoor charcoal grill. Heat butter in a skillet over medium-low heat; cook and stir mushrooms, shallots, and garlic until mushrooms are softened, 5 to 10 minutes. Remove from heat. Move heated charcoals using tongs to the outer edges of the grill. Fill a 9x5-inch loaf pan halfway with water; stir in the remaining 1/4 cup steak seasoning. Carefully place pan in the space cleared out in the center of the grill among the charcoals. Cook steaks on the grill until they are beginning to firm, and are hot and slightly pink in the center, 8 to 9 minutes. Flip and cook other side for 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Drizzle mushroom sauce over cooked steaks.
Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles. Spray the inside of slow cooker lightly with non-stick cooking spray. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives. Cook on Low setting for 3 to 4 hours. Top with chives.
Preheat oven to 350 degrees F (175 degrees C). Set butter in the middle of an 8-inch baking pan. Heat butter in the pan in the preheated oven until butter melts, about 2 minutes. Whisk flour, sugar, walnuts, oats, 1 tablespoon cinnamon, baking powder, and salt together in a bowl. Add milk and vanilla; stir well to create a batter. Pour batter into baking pan over melted butter. Place sliced plums over batter into baking pan. Sprinkle top with 1/2 teaspoon cinnamon. Bake in the preheated oven until batter browns, fruit bubbles, and a knife inserted into the batter comes out clean, 45 to 50 minutes. Cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts. Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning. Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place shortening and chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir cocoa mix into the melted chocolate; mix in sugar and eggs. Add flour slowly and mix thoroughly. Mix in marshmallows. Pour batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool.
Preheat oven to 350 degrees F (175 degrees C). Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes. Sprinkle halibut fillets with salt and black pepper on both sides. Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside. Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined. Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes. Open the heart shapes; brush right sides of the hearts with canola oil. Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper. Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge. Leave about 1/4 inch of the bottom point unfolded. Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air. Place parchment bundles on 2 baking sheets; don't let the bundles touch each other. Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes. To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust. In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling. Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator. Preheat a grill for high heat. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored. Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly. Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.
Beat egg yolks, celery, yogurt, Anaheim pepper, mayonnaise, mustard, Buffalo wing sauce, garlic salt, onion powder, black pepper, and paprika together in a bowl with a fork until mixture is creamy and smooth. Mix in Cheddar cheese. Place egg white halves on a platter. Spoon egg yolk mixture evenly into egg white halves.
Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain. Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper. Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.
Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra. Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat. Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
Combine coconut milk and sugar in a small saucepan over medium heat. Cook at a gentle simmer, whisking frequently, until volume is reduced to 1 cup, about 45 minutes. Remove from heat and stir in vanilla extract.
Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces. Combine the VOSKOS(R) Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl. Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired). Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish. Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels. Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes. Pour potato mixture into the casserole dish. Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish. Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight. Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.
In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate. Preheat the oven to 350 degrees F (175 degrees C). Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste. Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish. Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened. Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted. In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.
In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight. The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Beat egg and flour into raisin mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.
Combine all the ingredients for the dry rub in a small bowl and mix together well. Tear a large enough piece of Reynolds Wrap(R) Aluminum Foil to place rack of ribs on it and be able to fully cover, meat side up. Evenly coat both sides of the ribs with the dry rub, pressing it in with your hands. Fold up the sides of the foil to create a rim, and pour the apple juice in around the ribs. Fold the foil over the ribs and crimp it to create a tight seal. Tear off one more piece of large foil and wrap the whole thing again to ensure a tight seal. Place the wrapped ribs in the fridge to marinate for 2 hours. Preheat oven to 225 degrees F and cook ribs for about 4 hours. You should be able to easily pierce them with a fork, but they shouldn't be falling off the bone. Combine all the BBQ sauce ingredients in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and allow the sauce to thicken and reduce by about a third, stirring occasionally. Preheat grill to high heat. Cover the grill rack with Reynolds Wrap(R) Aluminum Foil. Place the cooked ribs meat side up on the grill and brush the top with a layer of sauce. Close grill until the sauce is mostly dried, about 5 minutes. Brush another layer of sauce on top and close grill for an additional 5 minutes. Remove ribs from grill and lightly brush with one more layer of sauce. Cut the ribs into individual pieces and serve with extra sauce.
Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band. Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.
In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside. In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside. In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack. Place sliced apples in a large bowl. In a small bowl, combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter into small pieces and add to apples. Toss apples until thoroughly coated. Roll out pastry to fit an 8- or 9-inch pie plate. Roll out top crust and set aside. Pour apples into pastry-lined pie pan. Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust. Bake in preheated oven on the baking sheet until apple filling is bubbly and crust is golden brown, 50 minutes to 1 hour.
Proof yeast in warm water. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Lightly grease a broiling pan. Mix together the lamb, garlic, chili peppers, onion, coriander, yogurt, turmeric, lemon juice, and salt with your hands until well mixed. Roll the mixture into 15 meatballs. Thread 3 meatballs onto each skewer, separating with chunks of red bell pepper. Place onto the prepared broiling pan. Broil for 5 minutes, then turn the skewers over, and continue broiling until no longer pink in the center, about 5 minutes more.
Preheat oven 350 F (175 degrees C). Line a 12-cup-muffin-pan with paper baking cups. Cream 1/4 cup butter or margarine and white sugar together until pale yellow and fluffy. Gradually add small amounts of beaten egg, beating continuously. In a small bowl, combine cocoa powder and hot water. Stir cocoa mixture into batter. Fold in flour using figure eight movement. If the mixture is too stiff, batter should slowly drop off spoon when lifted from bowl, add a small amount of water. Divide mixture into 12 muffin cups. Bake for 15 to 20 minutes, or until well risen and firm to touch. Allow to cool. Cream 1/4 cup butter or margarine until soft. Gradually add sifted confectioners sugar and vanilla extract. Mix cream filling until smooth. Cut circles from tops of muffins, and halve these to resemble butterfly wings. Put a small amount of cherry jam in the cut out hole, and cover with a teaspoon of cream filling. Place the wing shapes into the cream filling curved side down.
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. Roast potatoes in oven for about 1 hour. Split potatoes and scoop out middle; discard skins. Mix Cheddar cheese into potatoes. In a bowl, blend together cottage cheese, eggs, salt and pepper; set aside. Layer lasagna noodles in a 9x13 inch baking dish. Spread cottage cheese mixture over noodles. Layer noodles again and spread potato and cheese mixture to cover noodles. Smooth top. In a skillet, fry bacon until half way cooked. Spread over top of casserole. Sprinkle onions on top. Dot casserole with margarine. Lower oven temperature to 350 degrees F (175 degrees C) and bake for 45 minutes.
Mix sweetened condensed milk, nonfat milk, almond extract, and cinnamon together in a glass Mason jar. Shake before pouring, as the condensed milk will settle to the bottom.