HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended. Divide dough in half and chill until easy to handle (3 hours or so). To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool. Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork. Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.
In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper. Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey. Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm. Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth. Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together. Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours. Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 12 to 15 minutes.
Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking). In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan. Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.
Bring a large pot of lightly salted water to a boil. Add the asparagus and green onions; cook 5 to 7 minutes, or until asparagus is tender. Strain through a mesh strainer, and press out excess water. Place into the bowl of a blender and puree until smooth, then pour into a bowl and set aside. Rinse out the blender bowl, then add the egg yolks, lemon juice, salt, and Tabasco sauce. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring the butter in a thin stream though the hole in the lid. Turn the blender off once all the butter has been added and the sauce has thickened. Pour into the asparagus puree and fold until evenly blended. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl. In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish. Bake 15 to 20 minutes. While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well. Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes. Arrange eggplant slices on the prepared baking sheet. Drizzle olive oil on top; season with salt and pepper. Bake in the preheated oven until soft, 20 to 30 minutes. Lay 1 sheet of nori, shiny-side down, on a bamboo sushi mat. Pat half of the rice evenly over nori, leaving edges bare. Arrange 4 slices of avocado and 1/4 cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or your fingers. Roll up tightly using the edge of the mat. Repeat with remaining nori, rice, avocado, and eggplant. Cut each sushi roll in half using a sharp knife. Cut each half into 4 pieces, rinsing off the knife between cuts so you can cut cleanly through the rolls.
Preheat oven to 350 degrees F (175 degrees C). Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Med Crust cycle; press Start.
Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet. Place fava beans, olive oil, shallot, lemon juice, garlic, and cumin in a food processor. Blend until smooth. Season with salt and pepper. Combine mayonnaise, eggs, cornichons, chervil, mustard, and capers in a small food processor. Whip until gribiche sauce is thoroughly combined. Bake bread in the preheated oven until lightly toasted, 5 to 7 minutes. Top bread with hummus, smoked trout, pickled onions, and the gribiche sauce.
Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle. Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber. In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Preheat oven to 325 degrees F (165 degrees C). Grease a rimmed baking sheet with cooking spray. Mix oats, flour, shredded coconut, pecans, and cinnamon together in a large bowl. Stir in honey, coconut oil, and vanilla extract until evenly incorporated. Spread oat mixture on the prepared baking sheet. Bake in the preheated oven until lightly golden, about 10 minutes. Stir gently. Continue baking, stirring every 5 minutes, until golden brown, 10 to 15 minutes. Let cool until crispy, about 15 minutes. Store in airtight container.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side. Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Make pudding according to package directions using the milk. Set aside 2 tablespoons of pudding and place the rest in the refrigerator. When chilled, pull the pudding out of the refrigerator, and stir in the pineapple. In a large bowl, cream together the shortening and sugar, continue to mix with an electric mixer on medium speed for 15 minutes. Stir in the reserved 2 tablespoons of vanilla pudding. Beat in the eggs one at a time, mixing well after each addition. In another bowl, sift together cake flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with 1 cup milk, blending well after each addition. Divide the batter evenly between the prepared pans. Bake for approximately 20 to 25 minutes, or until the top springs back when lightly pressed. Set the pans on a wire rack to cool. Remove the layers from the pans. Once the cake layers have thoroughly cooled, spread the pudding mixture on top of one of the layers (spread mixture to desired thickness - there may be some left over). Place the second layer on top of the filling. Frost the cake with the whipped topping. Refrigerate the cake until serving time.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Place mashed bananas, maple syrup, eggs, olive oil, and milk in a medium-sized bowl; mix until well combined. Add oats, whole wheat flour, oat flour, baking soda, vanilla extract, salt, and cinnamon and mix well. Place pecans in a food processor or blender and pulse until ground. Add ground pecans to the batter. Pour approximately 1/3 cup batter into each muffin cup. Bake in the preheated oven until the top of a muffin springs back when pressed, about 20 minutes.
Score the surface of each beef short rib in a diamond pattern. Combine beef, green onion, carrots, garlic, ginger, soy sauce, and brown sugar in a large skillet. Pour enough water to cover the beef. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer until beef is tender, about 1 hour. Skim off excess oil before serving.
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Stir together the cranberry juice, lemon-lime soda, pineapple juice, and orange juice in a pitcher. Place ice cubes in two tall glasses; pour drink over ice to serve.
Preheat oven to 425 degrees F (220 degrees C). Melt butter in a cast-iron skillet in the preheating oven. Combine peach slices, brown sugar, and cinnamon in a bowl; gently toss to coat the peaches well. Beat eggs, milk, flour, vanilla extract, salt, and nutmeg together in a bowl until batter well-combined but a little lumpy; pour into skillet. Top batter with the peach mixture. Bake in preheated oven until set in the middle, about 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, until lightly browned.
Drain the tuna, reserving 1 tablespoon of the liquid. Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil. Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft. Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper. Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan. Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.
Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside. In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid. Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan. In a large bowl mix together the flour, sugar, salt, baking powder, baking soda, cinnamon and cloves. Make a well in the center and pour in the oil, eggs, baby food and red food coloring. Mix well, then stir in chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from pan while still hot and frost immediately. To make the Frosting: In a small bowl combine 1 cup confectioners sugar and 1 tablespoon lemon juice. Stir until smooth.
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.
Combine avocados and lemon juice in a large bowl; toss to coat. Add tomato, mozzarella, and basil; toss again. Drizzle with olive oil and season with salt.
In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.
Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain. Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool. Spread garbanzo beans on a baking sheet and remove skins. Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes. Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.
To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again. To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted. Preheat oven to 350 degrees F (175 degrees C). Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling. Bake in preheated oven for 20 minutes, or until golden brown.
Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the beef from the marinade, and shake off excess. Discard the remaining marinade. Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.
Mix together flour, baking powder and salt and set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries. Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter. Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes. Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese. Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.
In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm. In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut. Serve hot with the coconut rice on the side.
Grease a slow cooker with cooking spray. Combine ground round and turkey in a bowl; mix until fully combined. Stir in bread crumbs, soup mix, parsley flakes, black pepper, and garlic powder. Add eggs, 1/4 cup ketchup, and mustard; mix well. Form meat mixture into a loaf. Place in the slow cooker. Cook on High until no longer pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Mix 3 tablespoons ketchup and brown sugar together in a small bowl to make the glaze. Spread over the meatloaf; continue cooking until glaze is set, about 1 hour more.
Preheat oven to 350 degrees F (175 degrees C). Drizzle melted butter over bread cubes in a large bowl; toss until butter is completely soaked into bread. Spread bread cubes onto a baking sheet. Sprinkle garlic salt evenly over the cubes. Bake in preheated oven until golden brown, about 15 minutes. Cool completely before storing in an airtight container.