HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon. Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined. Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture. Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.
In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
Combine egg, heavy cream or milk, salt, cayenne pepper, nutmeg, and lemon zest in a bowl. Mix until batter is thin and runny. (Add 2 tablespoons more milk or cream if needed.) Toast bread until lightly browned. Add Havarti cheese to each slice. Divide ham between two sandwiches. Bring the two halves of the sandwich together and place into the batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich. Fill a large saucepan with 2 inches of water and bring to a boil. In the meantime, melt butter in a skillet over medium heat. Cook sandwiches in the hot butter until outside is browned and cheese is melted, about 4 minutes per side. Meanwhile, reduce saucepan heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of water. Repeat with second egg. Cook until the egg white is firm and the yolk has thickened but is not hard, 2 1/2 to 3 minutes. Transfer sandwiches to plates and dust with cayenne pepper. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto each sandwich. Dust with cayenne pepper.
Heat olive oil in a medium saucepan over medium-low heat. Add red onion and garlic; cook and stir until garlic begins to brown, about 2 minutes. Pour eggs into the pan and distribute evenly to make a omelet. Sprinkle Cheddar cheese and mozzarella cheese on top. Dollop small portions of ricotta cheese onto the omelet. Cook omelet until edges start to harden, 1 to 2 minutes. Add tomatoes, parsley, and basil. Add onion powder; season with salt and pepper. Cook until eggs are set, 3 to 4 minutes. Run a spatula under the omelet and lift; fold in half and transfer to a plate.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins. In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl. Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely. Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Fill a tall glass half-full with stout. Top with sparkling wine. Stir gently.
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish. In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan. Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.
In a large bowl, combine the turkey, radishes, carrots, zucchini and onion. In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat. Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.
Preheat oven to 375 degrees F (190 degrees C). Combine flour, 3/4 cup coconut oil, and cream cheese together in a bowl; form into 36 balls. Press each ball into the cup of a miniature muffin tin, creating small crusts. Melt 2 tablespoons coconut oil in a saucepan over low heat. Add pecans, brown sugar, egg, and vanilla extract; stir until filling is evenly combined. Fill each crust 3/4-full with filling. Bake in the preheated oven until filling puffs up, about 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange ham fat-side up in a large baking dish. Pour chicken broth over ham. Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes. Discard broth before slicing and serving ham.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla. Add the chocolate chips and pecans; mix well and pour into pie crusts. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
Place cashews in a bowl and cover with water. Allow to soak 8 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Drain cashews and place in a food processor. Add mayonnaise, coconut milk, and water. Blend until smooth, 1 to 2 minutes. Transfer the mixture to a large bowl and add spinach, artichoke hearts, onion, garlic, salt, pepper, and paprika. Mix thoroughly and transfer to an oven-safe baking dish. Bake in the preheated oven until hot and bubbly, about 20 minutes.
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. Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid. Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.
Preheat oven broiler. Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.
Prepare the noodles according to package directions. Meanwhile, heat the oil in a deep skillet set over medium-low heat. Add the garlic and hot pepper flakes. Cook, stirring often, for 2 minutes or until fragrant. Add the kale and broth; cover and cook for 3 minutes. Uncover and stir in the hot cooked noodles. Season with salt and pepper. Add extra broth to moisten as needed and adjust seasonings to taste. Serve immediately.
Insert 10 cloves into each lemon and orange. Place the mace and saffron onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Combine wine, sugar, lemon, orange, cinnamon stick, and mace and saffron sachet in a large pot. Cover and bring to a boil over medium heat. Reduce heat to low and allow the wine to simmer for 1 hour. Remove the sachet, cinnamon stick, and fruit. Serve hot.
Place the first four ingredients in Oster(R) Versa(R) Performance Blender in order listed; Add 1 cup water. Select programmed SMOOTHIE setting. Serve immediately. Top with diced mango and coconut, if desired.
Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt. Stir together and chill 2 hours before serving.
In a shallow bowl, whisk together egg yolks, egg white, vanilla, rum extract, orange zest, water and 1 tablespoon honey. Coat bread slices in egg mixture; set aside. In a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. Simmer over medium-low heat for 3 minutes. Heat a lightly oiled griddle or frying pan over medium high heat. Fry bread slices until brown on both sides. Serve hot with warm fruit sauce.
Place ice cubes in a highball glass. Pour bitters and vermouth over the cubes, and stir. Garnish with a twist of lemon.
In the bottom of a 9 inch, microwave safe round baking dish, spread the cream cheese. Top cream cheese with an even layer of chili. Sprinkle Cheddar cheese over the chili. Heat in the microwave on high heat 5 minutes, or until the cheese has melted.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine bananas, melted butter, egg, and vanilla extract in a bowl. Sift in brown sugar. Mix well and set aside. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a separate bowl. Slowly fold flour mixture into the banana mixture, being careful not to overmix. Scoop batter evenly into the muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 27 minutes. Remove from the muffin tin and let cool.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix flour, white sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter until it forms pea-sized pieces. Whisk heavy cream and 2 eggs together in a small bowl. Add to the flour-butter mixture. Mix in peaches and pecans until just combined. Turn dough out onto a floured surface. Pat into a round disc about 1/2-inch thick. Cut into 8 wedges. Transfer wedges to the baking sheet. Whisk 1 egg and water together in a small bowl. Brush over wedges. Sprinkle raw sugar on top. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Heat olive oil in a skillet over medium heat; cook and stir mushrooms until tender, about 5 minutes. Add steak, increase heat to high, and season with soy sauce, garlic powder, onion powder, salt, and pepper. Cook and stir steak mixture until hot and sizzling, about 5 minutes. Remove from heat and cover. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place rolls under broiler until toasted, 1 to 2 minutes. Layer 2 slices American cheese onto each roll and spoon in steak-mushroom mixture.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper. Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure; adjust temperature until regulator is gently rocking. Cook, about 30 minutes. Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions. Remove ham hock and strip off meat; add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.
Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more. Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes. Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper. Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Combine refried beans and black beans in the bottom of baking dish. Top with sour cream, salsa, jalapenos, and cheese. Sprinkle with black olive slices, if desired. Cover dish, and bake in preheated oven for 15 minutes. Uncover, and bake until hot and bubbly, about 15 additional minutes.
In a heavy saucepan or deep fryer, preheat oil to 350 degrees F (175 degrees C). In a blender, mix the eggs, whipped cream, pepper and salt. Transfer the mixture to a medium bowl. Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture, then coat them with the bread crumbs. Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.
Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks. Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Sprinkle salt over chicken breasts and spread evenly over chicken using your hands. Place chicken in a microwave-safe bowl; add sake and top with garlic. Mix ground sesame seeds, soy sauce, and sugar together in a bowl until sauce is smooth. Cover bowl with a lid or plastic wrap and heat in microwave until no longer pink in the center, about 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken cool until easily handled, about 10 minutes. Shred chicken into bite-size pieces and place in serving bowl; top with broccoli sprouts and sauce.
Preheat oven to 425 degrees F (220 degrees C). Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits. Bake for 10 to 12 minutes, or until golden brown.
Grease a microwave-safe mug. Mix flour, butter, and baking powder in a bowl with a fork until crumbly. Add milk and knead into a dough, adding more flour if dough is too sticky. Place 1 tablespoon butter in a small microwave-safe bowl. Heat until melted, about 10 seconds. Mix white sugar and 1/4 teaspoon cinnamon together in a small bowl to make cinnamon sugar. Break off quarter-size balls of dough. Dip each ball in melted butter; coat with cinnamon sugar. Place dough balls into prepared mug. Place 2 tablespoons butter in a small microwave-safe bowl. Heat until melted, about 20 seconds. Stir in brown sugar and 1 teaspoon cinnamon. Drizzle over dough balls. Microwave until golden brown, about 1 minute. Let cool before serving.
In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp. Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan. Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.
Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
Preheat oven to 350 degrees F (180 degrees C). Mix together flour, cocoa, baking soda and salt. Cream margarine, both sugars, and vanilla until creamy. Beat in eggs 1 at a time, beating 11/2 minutes after each addition. Beat in the flour mixture. Stir in the chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 8 to 10 minutes or until puffy. Centers will be soft. Let stand on cookie sheets for 2 minutes, then remove to wire racks to cool completely.
Bring water and quinoa 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. Fluff quinoa with a fork and refrigerate until cold. Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl. Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.
Preheat an oven to 350 degrees F (175 degrees C). Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn. Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Wrap the sweet potatoes with plastic wrap, and place into the microwave. Cook on High until the sweet potatoes are tender, about 4 minutes, depending on the microwave. Unwrap the potatoes, and refrigerate until cool enough to handle. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. Reduce heat to medium-low, and simmer gently for 15 minutes. Meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. Pour the pomegranate sauce evenly overtop. Bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. Gently stir the potatoes occasionally as they bake to coat them in the glaze.
Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.