HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the butter in a shallow bowl, and set aside. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes. Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups. Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins. Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly. Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.
In a large pot, combine the sugar, cinnamon, allspice, cloves and salt. Mix well. Into the same pot, add the pears, orange, lemon, apple and apricot. Mash together. Stir in the grape juice, vinegar, raisins, and currants. Bring to a boil over medium heat, stirring often. Simmer, uncovered, until thick. Spoon into hot sterilized jars to within 1/4 inch of jar top. Seal. Check seal the top of the lid lid should not move when pressed. If seal isn't good refrigerate and use within 1 week. If stored in well sealed containers in refrigerator, it keeps at least one year!
Preheat oven to 400 degrees F (200 degrees C). In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture. Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes. Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque. Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.
Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet. Mix water and soy flour together in a bowl to form a thick, pancake-like batter. Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate. Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction. Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more. Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.
Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel. Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain. Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve. Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside. Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color. Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired. Watch Now
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork. Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag. Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.
Beat pumpkin, cream cheese, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Mix milk, rum, and vanilla pudding mix into pumpkin mixture until combined; fold in whipped topping until blended. Freeze pudding until set, 10 to 15 minutes. Spoon 2 tablespoons pudding into each glass.
Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a medium bowl combine coconut, crushed coconut cookies, candied fruit, dates and pecans. Mix well. To the sweetened condensed milk add the coconut extract and the food coloring; stir well to mix. Pour into coconut mixture; stir well. Drop by heaping tablespoonfuls onto prepared baking sheet. Bake in preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to waxed paper to cool completely.
Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef. Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes. Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.
Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes. Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.
Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.
Place the ice cream, 2/3 cup whipped cream, and 1 cup strawberries into a blender. Blend until well combined. Pour the strawberry shake into two glasses, top each shake with 2 tablespoons whipped cream and 1 sliced strawberry.
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove pot from heat and cool syrup to room temperature, about 15 minutes. Pour lemon juice into a pitcher, strain syrup into lemon juice, and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour. Fill serving glasses with ice and pour about 2 ounces concentrate into each glass; top with tonic water and stir.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat. Cook and stir mushrooms in hot oil until warmed, 2 to 3 minutes. Pour wine over the mushrooms, bring to a simmer, and cook until the wine becomes thick and the mushrooms tender, about 35 minutes. Arrange chicken on a serving platter; top each with a slice of provolone cheese. Pour mushroom and merlot sauce over the chicken.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, salt, pepper, ketchup, onion, Worcestershire sauce, cornflakes, and evaporated milk until evenly blended. Divide the mixture in half, and spread onto the cut side of each half of the loaf of bread. Place them crust side down onto a baking sheet. Bake for 30 to 35 minutes in the preheated oven, until meat is no longer pink. During the last 5 minutes of baking, place the slices of cheese over the top to melt. Depending on how many you are cooking for, you can cut into smaller pieces or serve in larger sections. Enjoy.
Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans. Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.
Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.
Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes. Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking dish with cooking spray. Combine apples, white sugar, 3 tablespoons potato starch, lemon juice, and 1 teaspoon cinnamon in a bowl. Pour apple mixture into the prepared dish. Mix 2 cups potato starch, brown sugar, margarine, and 1 teaspoon cinnamon together in a separate bowl until crumbly but moist. Sprinkle topping over the apple mixture. Bake in the preheated oven until golden brown on top, 40 to 50 minutes.
Bake cornbread according to package directions. Cool and crumble into a large bowl. Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes. Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish. Bake in the preheated oven for 35 to 45 minutes.
Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Mix in Parmesan cheese. Drizzle melted butter over popcorn. Mix in savory snack mix and salt.
Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts). Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.
Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Sprinkle flour over the beef mixture and toss to coat. Stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture. Season eggplant slices with salt and pepper; arrange over the beef mixture. Place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. Top with Cheddar cheese to serve.
Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes. Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes. Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Pour 2 tablespoons maple syrup into a shallow bowl. Dip bacon slices in maple syrup and roll up. Arrange rolls seam-side down on the baking sheet. Bake in the preheated oven until browned, about 20 minutes. Combine remaining 2 tablespoons maple syrup and pecans in a bowl. Drizzle over bacon rolls. Continue baking until bacon is crisp and pecans are browned, about 30 minutes more.
Chill all the ingredients prior to preparing to quicken the freezing process. Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth. Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes. Add mushrooms; cook and stir until mushrooms begin to soften, about 1 minute. Fold spinach into mixture and cook until wilted, 3 to 5 minutes. Remove saucepan from heat. Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture. Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side. Spoon spinach mixture down the center of each warmed tortilla. Roll tortilla around filling; place filled tortillas seam sides down into a 9x13-inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese. Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.
Combine cream, milk, pumpkin puree, pumpkin liqueur, and pumpkin pie spice together in a blender. Add ice cubes. Blend until smooth, 30 to 45 seconds.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Heat a heavy skillet over high heat until hot. Melt 2 tablespoons of clarified butter to coat. Sear the cutlets on both sides until golden brown, but not completely cooked. Remove, and season to taste with salt and pepper. Place into an ovenproof casserole dish, and set aside. Melt another 2 tablespoons of clarified butter in the skillet over medium heat. Stir in the finely chopped onion and carrot. Cook, stirring occasionally until softened; about 5 minutes. Place into a bowl, and stir in the crushed juniper berries and diced ham. Fold in the bread crumbs, basil, and parsley; set aside. Pour the beef broth, white wine, and lemon juice over the veal. Sprinkle the breadcrumb mixture evenly overtop. Cover the casserole dish and bake in preheated oven for 40 minutes.