HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet. Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts. Combine raspberry jam, coconut, and walnuts together in a bowl. Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls. Cut dough into 1/4-inch thick slices and arrange on a baking sheet. Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks. Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside. Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.
Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.
Combine orange juice, ice cream, milk, and sugar in a blender; blend until smooth. Pour milkshake into a glass.
For the russet pancakes, preheat vegetable oil in a skillet until it reaches 350 degrees F. Grate potatoes and onion, set aside. Place measured amounts into a clean bar towel or cloth. Squeeze out as much moisture as possible. Whisk eggs and whisk in potato starch, salt, and white pepper until smooth. Quickly fold onion and potatoes into the egg mixture. Use a 1/4 cup measuring cup to portion out a potato pancake. Place into hot oil and flatten with a spatula. Fry until golden brown and flip with a slotted spatula (about 4 minutes per side). Fry for an additional time until the second side is golden brown. Use a slotted spatula to remove the pancake to a drain pan or rack. Sprinkle with fine salt. Use the same directions to make the purple potato pancakes using the ingredients listed above.
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes. Gently stir Creole seasoning and cilantro into the beans and rice.
Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes. Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use. Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.
Pour Scotch over ice in a chilled old fashioned or collins glass. Fill glass with milk, and slowly pour creme de cacao over milk. Garnish with 2 maraschino cherries.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust. Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture. Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Preheat the oven to 425 degrees F (220 degrees C). Roll pizza dough out onto a nonstick or lightly greased baking sheet. Press and pinch sides up to make an 11x15-inch rectangle. Ladle 1 cup of cheese sauce onto the crust. Mix remaining 1/4 cup of sauce into mashed potatoes. Spoon mixture onto the crust. Top pizza with bacon, broccoli, and Cheddar cheese, in that order. Bake in the preheated oven until crust is golden brown and cheese is melted, 10 to 15 minutes.
Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop. In a medium saucepan, combine the reserved sun-dried tomato water with enough water to yield 1 1/2 cups. Bring to a boil. Stir in the couscous. Cover, remove from heat, and allow to sit 5 minutes, until liquid has been absorbed. Gently fluff with a fork. Heat the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and green onions. Cook and stir about 5 minutes, until the green onions are tender. Mix in the basil, cilantro, and lemon juice. Season with salt and pepper. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked couscous to serve.
Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy. Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined. Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm. Preheat oven to 325 degrees F (160 degrees C). Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup. Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.
Preheat a skillet over medium heat. Layer cheese, ham, and chile pepper on one slice of bread, then top with the other slice. Lightly butter both sides of the sandwich before carefully placing it in the skillet. Grill until cheese is melted and bread appears golden brown, about 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 13 x 9 inch cake pan. In a large bowl, blend cake mix, water, egg substitute, vanilla extract and butter flavor on low speed until moistened. Beat on medium speed for 2 minutes. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and cut into squares.
Place garlic cloves in a food processor; pulse until minced. Melt 1/4 cup butter in a small skillet over medium-low heat until slightly browned, 2 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix lemon juice, canola oil, and sea salt into garlic mixture. Transfer garlic mixture to the food processor; process until smooth. Heat remaining butter in the skillet; add garlic mixture and simmer for 5 minutes more.
Heat oven to 350 degrees F (175 degrees C). Line muffin cups with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large bowl, beat butter, sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm. Variation: Omit peanut butter chips, add one cup of semi-sweet chocolate chips.
Heat vegetable oil in a large pot over medium heat. Cook and stir bell pepper, onion, and garlic in hot oil until soft, 5 to 7 minutes. Break ground beef into small chunks and add to the pot; cook and stir until completely browned, 7 to 10 minutes more. Drain excess fat and return pot to heat. Stir water, tomato sauce, diced tomatoes, ketchup, beef base, brown sugar, salt, and pepper into the beef mixture; bring to a simmer and cook until the flavors marry, about 30 minutes. While the soup simmers, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes; stir into the soup.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot. Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes. Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low. Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat. Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes. Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish. Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
In the top of a double boiler, combine egg yolks, 1/3 cup sugar, salt and passion fruit juice. Cook over low heat, stirring constantly, until thickened. Dissolve gelatin in cold water, then stir into yolks mixture until gelatin is dissolved. Stir in lemon zest. Remove from heat and allow to cool until slightly congealed. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Gently fold whites into yolk mixture until no streaks remain. Spoon into pie crust. Refrigerate for 2 hours, or until firm.
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs in a small bowl until smooth. Pour bread crumbs into a shallow dish. Dip each tomato slice in egg and coat with bread crumbs. Arrange on baking sheets in a single layer. Bake in the preheated oven until golden, about 5 minutes per side. Pour 3 cups spaghetti sauce into the bottom of a 9x13-inch baking dish. Top with a layer of tomato slices. Layer half of the mozzarella cheese and Parmesan cheese on top. Repeat layers with remaining spaghetti sauce, tomatoes, mozzarella cheese, and Parmesan cheese. Sprinkle basil on top. Bake in the preheated oven until golden brown, about 35 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish. Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside. Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork. Sprinkle the bread crumb mixture over the mustard coating. Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow pork to rest for 5 minutes before slicing.
Combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. Blend tomato mixture, working in small batches, in a food processor or blender until smooth. Transfer to a large bowl and stir to combine all the batches. Stir tomato-vegetable juice, salt, and black pepper into the tomato puree. Add cauliflower, olive oil, red wine vinegar, cumin, and hot pepper sauce; stir to combine. Cover and chill in refrigerator for 4 hours. Drizzle each serving with about 1/8 teaspoon sesame oil.
In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain. In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.
Combine sauerkraut and hard cider in a small slow cooker. Cook on High until very tender, about 3 hours.
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Preheat oven to 375 degrees F (190 degrees C). Melt butter in a saucepan over medium-low heat. Stir in flour until a paste forms, about 2 minutes. Stir in heavy cream slowly; cook until heated through, 3 to 5 minutes. Add 1 package Swiss cheese and 1 package Cheddar cheese; stir until melted, about 2 minutes. Season sauce with nutmeg, salt, and pepper. Combine cooked pasta, sauce, lobster, and lobster cooking liquid in a large bowl. Stir in half of the remaining Swiss cheese and Cheddar cheese. Transfer to a 9x13-inch baking dish. Sprinkle remaining Swiss cheese and Cheddar cheese on top. Bake in the preheated oven until cheeses are melted and bubbly, 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange chestnuts and Brussels sprouts in a baking dish (see Cook's Notes). Sprinkle shallots over chestnuts and Brussels sprouts and season with salt and black pepper. Sprinkle brown sugar over mixture and dot with butter. Roast in the preheated oven, stirring twice, until browned and crispy, about 40 minutes.
Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start. After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices. Cook on Low 8 to 10 hours. Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool. Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO(R) Chipotle Sauce, mustard, and garlic; mix well. Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.
Cook pasta in a large pot of boiling water until al dente. In a skillet, heat olive oil over medium heat. Add onion, mushrooms, and garlic until onion is transparent and mushrooms are tender. Stir in tomato paste, pesto sauce, fresh basil, water, and smoked salmon; cook gently for 5 to10 minutes, or until desired consistency is achieved. Drain pasta. Serve sauce over noodles.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix grated luncheon meat, pineapple, bread crumbs, milk, egg, red pepper flakes, salt, black pepper, and white pepper together in a bowl. Spoon about 1 teaspoon meat-pineapple mixture onto the center of each wonton wrapper. Brush the edges of wrapper with water and fold in half diagonally over filling, sealing the edges together. Arrange wontons on the prepared baking sheet; brush each with olive oil. Bake in the preheated oven until lightly browned, 10 to 15 minutes.
In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Bring chicken broth and butter to a boil in a large saucepan; reduce heat to low and slowly whisk in grits. Simmer grits until tender and chicken broth is absorbed, about 15 minutes. Remove from heat, stir Cheddar and Parmesan cheeses into grits until smooth, and cover. Keep grits warm. Cook and stir diced salt pork in a large dry skillet over medium-low heat until pork has rendered most of its fat, about 10 minutes; raise heat to medium-high and cook until the pork pieces are browned, stirring often, about 5 more minutes. Remove pork pieces with a slotted spoon and retain drippings in skillet. Spread pine nuts into skillet with salt pork drippings over medium heat and stir until fragrant and lightly browned, 3 to 5 minutes. Scoop pine nuts out of skillet with slotted spoon, retaining drippings in skillet, and stir nuts into grits. Place shrimp and garlic into the hot skillet; cook until shrimp are just opaque and bright pink, 1 to 2 minutes. Remove shrimp from skillet and leave most of the garlic in the pan. Stir tomatoes, red curry paste, dry mustard, dry horseradish, oregano, thyme, basil, and kosher salt into skillet, bring to a boil, and cook over medium-high heat until liquid is reduced by half, about 10 minutes. Stir shrimp back into skillet and toss with sauce. Serve grits topped with shrimp and sauce. If desired, top with browned salt pork pieces.
Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside. Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the peppers, chicken, sausage, and barbeque sauce. Pour in the water and simmer for 20 minutes. Add the cilantro just before serving.
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together eggs and sugar until smooth. Thoroughly blend in mango puree, orange zest, and canola oil. In a separate medium bowl, sift together flour, salt, and baking powder. Blend into the mango mixture. Fold in cranberries and walnuts. Transfer to a medium loaf pan. Bake 55 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool 10 minutes before turning out onto a wire rack.
Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes. Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice. Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes. Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.
Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish. To make the cake, cream the sugar and shortening together in a mixing bowl. Beat in the eggs and vanilla. Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a second bowl. Gradually stir the flour mixture into the egg mixture. Fold in the apples and walnuts until evenly blended. Spoon the batter into the prepared baking dish. Bake the cake in the preheated oven for 40 minutes. To make the topping, place the milk, margarine, and brown sugar in a saucepan over medium-low heat. Stir to dissolve the brown sugar, and cook until the margarine melts. Remove the cake from the oven and place it on a baking sheet to prevent spillovers. Pour the topping over the cake. Return the cake and baking sheet to the oven and bake for an additional 20 minutes, or until a tester comes out clean. Cool to room temperature before serving.
Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain. Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.
Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid. Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture. Cook on High until peas are tender, at least 4 hours.
Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent. In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.