HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a skillet over medium heat; fry onions until transparent, about 5 minutes. Add ground beef, paprika, and 1 1/2 teaspoons sugar. Cook and stir until beef is browned, about 5 minutes more. Dissolve bouillon cube in hot water; stir into beef mixture. Add oregano, salt, and pepper. Simmer over low heat until flavors combine, 5 to 10 minutes. Stir in olives and raisins; remove from heat and let cool. Preheat oven to 400 degrees F (200 degrees C). Sift flour, 1 teaspoon salt, and 1 pinch sugar together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dough sticks together. Shape dough into 2 equal balls. Roll out crusts to fit a 9-inch pie pan. Place bottom crust in pie pan. Spoon filling into pie crust; use a slotted spoon to avoid transferring oil. Pour in beaten eggs; cover with top crust. Pinch edges together; cut 4 slits in the top for vents. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until golden, 35 to 40 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium-high heat; saute onion in hot oil until slightly softened, 3 to 4 minutes. Add rosemary and a pinch of salt; saute until onions are golden and soft, about 5 minutes more. Spread cornmeal over the bottom of a baking sheet. Stretch pizza dough in a thin layer onto baking sheet over cornmeal. Spread onions onto dough and sprinkle black pepper over the top. Sprinkle feta cheese, pumpkin seeds, and Parmesan cheese over the top of the onions. Bake on the bottom rack of the preheated oven for 5 minutes. Rotate the baking sheet 180 degrees and bake 5 minutes more. Transfer baking sheet to the middle rack of the oven and bake until bread is golden, crispy, and cheese is melted, about 5 minutes. Transfer flatbread to a wire rack to cool.
Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure." Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 4 tablespoons butter; stir until melted. Let cool until lukewarm. Pour milk mixture into bread machine pan. Add 2 eggs, 1/2 cup sugar, vanilla extract, 4 cups bread flour, yeast and salt. Choose Dough setting; press start. When dough is finished mixing, leave it in the bread machine pan and cover with a towel. Let rise until doubled, about 45 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine 1/4 cup sugar, 1/4 brown sugar and 1/3 cup flour. Cut in butter until mixture resembles coarse crumbs; set aside. In a separate bowl, beat together 1 egg and 1 tablespoon water. Brush loaves of risen bread with the egg wash and then sprinkle on crumb topping. Bake at 350 degrees for about 30 minutes, until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside. In a blender on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the blender, then fold in chopped apple. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan before removing. Dust with confectioners' sugar before serving.
Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl. Heat the oil in a griddle or frying pan over medium heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.
Cook Green Giant(R) Riced Cauliflower & Sweet Potatoes according to package directions. Stir in remaining ingredients.
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper. Place chocolate eggs into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few times. You don't want them pulverized, just cracked into small-to-medium-sized pieces. Combine flour, cornstarch, sugar, and salt in a large bowl. Add butter. Beat using an electric mixer until you get a workable dough. Add the crushed chocolate eggs and mix until well combined. Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet. Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.
Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan. Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack. Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot. While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring. Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.
Preheat oven to 350 degrees F (175 degrees C). Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water. In a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, and honey until heated through. Pour 1/2 the mixture over the ham. Bake the ham 1 hour and 30 minutes in the preheated oven. Baste frequently with the remaining butter and syrup mixture. Remove the ham from heat, and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham.
Line a deep 9x9-inch baking pan with parchment paper. Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary. Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth. Fold in the whipped topping using a spatula, until the mixture is combined. Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas. Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas. Repeat a third time. Chill at least 2 hours or overnight. Serve topped with caramel sauce drizzle.
In a large Dutch oven over high heat add chopped beef, vinegar, chopped onion, and Italian seasoning. Stir until brown. Add the sliced tomatoes, tomato paste, and chopped green bell pepper, and stir. Reduce heat to medium and cook for 15 minutes. Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce. Stir in the tomato sauce. Allow mixture to simmer for 10 minutes. While sauce simmers cook penne pasta in a large pot of boiling salted water until al dente. Drain well. Add warm pasta to sauce and toss well. Let stand for 15 minutes to allow maximum blending of flavors. Serve hot.
Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter. Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. Combine the flour, sugar and carbonated beverage. Mix well and place into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes. Note: If using a sweetened carbonated beverage cut back on the sugar a little.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Mix the flour, baking powder, baking soda, and salt in a bowl. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter. In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper. Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.
Preheat oven to 425 degrees F. Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together. Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.
Toss together the potato, onion, garlic, butter, pepper, oregano, salt, and Parmesan cheese in a large bowl, or a resealable bag. Remove from bag, and wrap in several layers of aluminum foil, sealing the edges well. Cook on a wire rack over the hot coals of a fire, flipping over midway through cooking, until the potatoes are tender; about 30 to 40 minutes. Alternatively, the potato packet may be baked on a cookie sheet in a 350 degrees F (175 degrees C) oven.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish. Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside. Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil. Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle. Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets. Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface. Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.
Mix cider vinegar, mayonnaise, Worcestershire sauce, chili powder, cayenne pepper, black pepper, and hot sauce together in large bowl. Transfer wings to sauce and mix well. Refrigerate for 1 hour. Preheat indoor grill over medium-high heat; make sure your kitchen is well ventilated. Place wings on griddle turning every 1 1/2 minutes getting a good charred crust all around and preventing burns. Total cook time is about 12 minutes or until internal temp is 165 degrees F. Serve with your favorite cool blue cheese dip!
Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse. Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave. Serve over ice. Garnish with cinnamon sticks, if desired.
Season chicken pieces with salt, pepper, and 1/4 teaspoon of cayenne pepper. Mix remaining 1/4 teaspoon of cayenne pepper with flour, sage, and thyme in a bowl. Dredge chicken pieces in the flour mixture, coating each side completely. Heat oil in a Dutch oven over medium heat. Cook chicken in the hot oil, turning occasionally, until evenly browned, 5 to 6 minutes. Stir in sausage; cook until browned, 5 to 6 minutes. Add onions; cook until softened, 5 to 6 minutes. Stir chicken stock, garlic, and bay leaves into the Dutch oven; cover and cook until chicken is very tender, about 3 hours. Stir in green onions before serving.
Stir mayonnaise, salad dressing, relish, vinegar, sugar, lemon juice, and paprika together in a small bowl until smooth.
Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard. Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles. Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.
Mix peanuts, tomatoes, and onion together in a bowl. Stir in lime juice and red chile powder. Season peanuts with salt and garnish with cilantro.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries. Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.
Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more. Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.
Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom. Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest. Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil. Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.
Combine chicken, celery, 1 teaspoon salt, and black pepper in a saucepan. Pour enough water into the saucepan to cover the ingredients completely. Bring water to a boil and cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Cut cooled chicken into bite-sized pieces. Discard water and celery. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl; add chicken and toss to combine. Bring milk to a simmer in a large saucepan over medium heat; keep at a simmer until needed. Melt butter in a large saucepan over medium-high heat. Whisk flour into the melted butter in small amounts, assuring each addition is integrated before adding more; cook and stir the flour mixture until you have a blonde roux, 5 to 10 minutes. Slowly pour milk into the flour mixture while continually stirring; bring to a boil and cook for 10 minutes. Stir 2 teaspoons salt, garlic powder, and nutmeg into the milk mixture; pour over the noodle mixture and stir to coat. Spread bread crumbs into the bottom of the prepared casserole dish. Pour the noodle mixture over the bread crumbs. Sprinkle Parmesan cheese over the noodle mixture. Drizzle olive oil over the Parmesan cheese. Bake in preheated oven until filling is bubbly and top layer of noodles are a crispy golden brown, 45 minutes to 1 hour.
Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour. Preheat oven to 325 degrees F (165 degrees C). Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet. Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In a medium bowl beat together the eggs, vinegar, water, sugar and salt. Cook in the bacon drippings over low heat, stirring constantly. Heat green beans in a saucepan over medium heat. Drain and transfer to a serving dish. Pour hot dressing mixture over beans and sprinkle crumbled bacon on top.
Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks. Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth. Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside. In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside. Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover. Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.
Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper. Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed. Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.