HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the cream cheese with an electric mixer on the lowest speed until smooth. Gradually add the sour cream, beating continually. Mix in the brown sugar, vanilla, and milk. Cover and chill at least 1 hour before serving.
Butter a 9x13 inch baking pan. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan. In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.
Sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 20 minutes until the yeast softens and begins to form a creamy foam. Combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, 1 cup at a time, mixing well after each addition. The dough should be moderately stiff and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. Cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes. After the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. While the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. Roll each piece into a 12 inch long rope about 1 1/2 inches thick. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. Repeat with the remaining strips of dough and hot dogs. Bake in a preheated oven until they are golden brown, about 15 to 20 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate. Mix the ground beef, Worcestershire, garlic, onion, salt, and pepper. Shape into 6 thin patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 3 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the cheese slices on the burgers during the last minute of cooking. Heat the can of chili in a saucepan until hot. Cut the hamburger patties in half and put two halves into a hot dog bun, side by side. Place the pickles in the buns and top with chili.
Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish. Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally. Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.
In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can. Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
Melt two tablespoons of butter in a frying pan or skillet over medium high heat. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray. Season pork chops with salt and black pepper. Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate. Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid. Stir in yams until well coated. Transfer pork chops to the prepared baking dish. Spoon yam mixture on top of the pork chops. Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.
Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes. Bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth; stir Worcestershire sauce and hot sauce into soup mixture. Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.
Stir together flour and sugar in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Stir in walnuts and apples. To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Beat cake mix, water, oil, and eggs together in a bowl with an electric mixer on low speed until just combined. Increase speed to medium until batter is smooth, about 2 minutes. Pour batter into prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 23 to 28 minutes. Cool in pans on a wire rack for 15 minutes before removing from pans to cool completely, at least 2 hours. Pour whipped topping into a bowl. Fold pudding mix into whipped topping, followed by drained crushed pineapple; fold gently until frosting is combined. Place 1 cake on a cake plate or serving platter and poke cake several times with a fork. Spoon 1/2 of the reserved pineapple juice over cake. Cover top of cake layer with frosting, spreading to edges of cake. Place remaining cake on top of frosted cake and poke top layer several times with a fork. Pour remaining pineapple juice over cake. Spread remaining frosting all over top and sides of cake. Refrigerate until ready to serve.
Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours. Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5). Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4. Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.
Place spinach in a large serving bowl. Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil. Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach. Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet. Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.
Place ham into a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer ham for 1 to 2 hours. Cut away and discard any rind and visible fat. Preheat oven to 325 degrees F (165 degrees C). Score the ham in a diamond pattern and place into a roasting pan. Stir Dijon mustard and brown sugar in a bowl until thoroughly combined; brush mustard mixture onto the ham. Press a whole clove into the center of each scored diamond shape. Pour peach nectar into the roasting pan. Combine pineapple and maraschino liquid in a small bowl. Bake ham in the preheated oven for 3 hours, basting frequently with the pineapple juice mixture and peach nectar. Arrange pineapple rings over the ham and secure with toothpicks. Secure a maraschino cherry in the center of each pineapple ring with a toothpick. Bake ham until browned, tender, and fragrant, 1 to 2 more hours, basting ham and fruit frequently with pineapple juice mixture and pan juices.
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes. Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients. Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.
Preheat car for at the amount of time it takes to prepare vegetables, about 20 minutes. Place squirrel, potatoes, onion, carrots and garlic into a medium sized dutch oven with a lid. Pour in the can of chicken broth and water. Stir in the salt, pepper, paprika, sage and rosemary. Place pot between the fender skirt and manifold. Be sure to place the lid on the pot. Drive at least 60 mph (95 kmph) for 4 to 5 hours or until squirrel is tender.
Grease a 10 x 14 inch pan; line with waxed paper. Mix fruits and nuts in a large bowl. Sift dry ingredients in a separate bowl. Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan. Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender. In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes. Toss vegetable and feta with oil and vinegar, and serve.
Beat sugar and butter together with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat sour cream and vanilla extract with the last egg. Mix 5 cups flour, baking soda, and baking powder together in a separate bowl; beat with the creamy mixture until just incorporated into a dough. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper. Turn dough out onto a floured sheet of waxed paper on a flat work surface. Sprinkle flour on top of dough and put another sheet of waxed paper atop the dough. Roll dough out to 1/4- to 3/8-inch thick, using additional flour to keep dough from sticking and to get the best consistency for rolling. Cut rolled dough with cookie cutters into desired shapes and arrange onto prepared baking sheets. Bake in preheated oven until set along the edges, about 8 minutes. Cool cookies on baking sheet for 10 minutes before moving to a wire rack to cool completely.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Heat 2 tablespoons oil in a large skillet over medium heat. Cook and stir potato slices in hot oil until tender but not crispy, 10 to 20 minutes. Heat remaining oil in a skillet over medium-high heat. Saute ham in hot oil until heated through, 3 to 7 minutes. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and crumble bacon. Whisk barbeque sauce and ranch dressing together in a bowl. Stir potatoes, beef, ham, and bacon together in a large bowl; top with barbeque sauce mixture and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.
Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.
In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature. To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Combine bananas, flour, oats, eggs, wheat germ, maple syrup, coconut oil, ground flax seed, cinnamon, vanilla extract, baking powder, baking soda, and sea salt in a large bowl until batter is well mixed; fold in cranberries and pecans. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups. In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag. Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended. Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight. Preheat grill to medium-high heat or about 400 degrees F. Remove chicken from marinade and discard marinade. Grill for 4 to 6 minutes per side or until cooked through. Transfer to serving plate and garnish with additional basil, if desired.
Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well. Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used. Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza. Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Coat the ribs heavily with salt. This brings out the fat. Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.
Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW. Stir in cilantro. Serve chili with choice of toppings, as desired.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets. Bake for 12 minutes in the preheated oven, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg. Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds. Place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.
In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like). Add horseradish to beets and mix well; refrigerate until ready to serve.
Mix white rice, flour, eggs, parsley, Parmesan cheese, salt, and black pepper together with a wooden spoon in a bowl. Shape spoonfuls of the mixture into balls. Heat oil in a large saucepan or deep-fryer over medium heat until hot. Fry balls a few at a time until browned, about 2 minutes per side. Transfer to a plate lined with paper towels.
Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan. Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes. Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes. Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl. Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.
Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan. Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes. Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes. Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.
Fill large pot halfway with water; add Adobo. Bring water to boil over high heat, stir in shrimp and turn off heat. Allow the shrimp to sit in hot water until pink and opaque to center, 1-2 minutes. Drain, transfer shrimp to baking sheet. Refrigerate until cold, about 30 minutes. Meanwhile, in large, non-metallic bowl, stir together coconut milk, lemon juice, hot sauce and Sazon; season to taste with Adobo. Stir in red bell pepper, red onion, jalapeno, garlic and chopped cilantro. Add cooled shrimp to coconut mixture; stir to completely cover and submerge shrimp in liquid. Cover bowl and transfer to refrigerator. Chill at least 30 minutes, up to about 24 hours, before serving. To serve, spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.
Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C). Place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. Cook over medium high heat until evenly brown. Heat sesame oil in a wok over medium high heat. Stir in remaining ginger and garlic. Mix in bok choy, carrots, green onions and soy sauce. Cook and stir until vegetables are tender but crisp. Remove from heat. In a medium bowl, mix ground turkey and bok choy mixture. Fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. Fold wrappers over the filling, and moisten seam to seal. Repeat with remaining wrappers and filling. In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.
Place cucumber, apples, celery, water, spinach, parsley, ginger, lime juice, and lemon juice in a blender; blend until smooth.