HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper and prepare with cooking spray. Sift whole wheat flour, baking soda, 1 teaspoon ground cinnamon, cream of tartar, and sea salt together into a bowl. Blend 1 cup palm sugar, eggs, coconut oil, and vanilla extract together in a food processor until smooth; add flour mixture and blend until the mixture forms a dough. Divide the dough into 24 portions and roll into balls. Mix 2 tablespoons palm sugar and 1 1/4 teaspoon cinnamon together in a shallow bowl. Roll dough balls in the sugar-cinnamon mixture, arrange onto the prepared baking sheets about 2 inches apart, and flatten slightly. Bake in preheated oven until browning along the edges, 8 to 10 minutes.
Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.
Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.
Heat a large skillet over medium-high heat. Cook and stir lamb until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine tomato sauce, black beans, and amber ale in a large pot. Stir contents of the chili seasoning kit, reserving the masa flour, into the tomato mixture; add onion, jalapeno peppers, garlic, and habanero pepper. Stir in lamb. Heat pot on low until lamb mixture begins to lightly simmer, stirring frequently, about 15 minutes. Cover and reduce heat to warm (lowest setting) and cook until chili flavors blend, stirring occasionally, 2 to 4 hours. If the chili is too thin, slowly stir in reserved masa flour. If the chili is too thick, add water.
Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Blend sugar, salt and flavoring. Add cream or water to make it easy to spread. Makes enough icing for 3 to 5 dozen cookies.
Combine tempeh, tamari, garlic, sage, paprika, black pepper, and red pepper flakes in a saucepan. Simmer, stirring tempeh frequently, until completely reduced, about 7 minutes. Stir flour into tempeh mixture. Let cool in the saucepan until safe to handle, about 15 minutes. Shape into 2-inch patties. Heat a skillet over medium heat and grease with olive oil. Pan-fry the patties until well-browned, about 3 minutes per side. Drain on paper towels.
Roast the poblano peppers whole over a hot grill, under a broiler or on a gas stove flame, turning frequently until evenly blackened. Place in a bowl when done, and cover. Leave them to sweat for about 10 minutes to loosen the burnt skin. When cool enough to handle, peel the skin off by rubbing with your hands, leaving the chilies intact. Rinse off the peppers. Cut a slit down one side and open to remove the seeds and stem. Set aside. Bring a large pot of water to a rolling boil. Add the lobster tails and cook for about 10 minutes, until bright red. Drain and cool slightly. Cut the shell lenghtwise and remove the tail meat in one piece. Set aside. Melt 2 tablespoons of the butter in a skillet over medium heat. Add onion and garlic; cook and stir until tender and golden. Slit the lobster tails lengthwise about halfway through. Fill the pocket with sauteed onion and garlic. Wrap each tail in one of the peppers so that the openings do not match up. Dip in egg to seal. Heat the remaining butter in the same skillet over medium-high heat. Place the stuffed peppers in the pan with the seam side down to seal. Fry on each side just until golden. Serve immediately.
Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours. Drain and chop into bite size pieces. Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes. Season with salt and pepper to taste.
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly. In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups. Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C). Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture. Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell. Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray. Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup. Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups. Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture. Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.
Preheat an air fryer to 360 degrees F (182 degrees C). Place chicken wings in a bowl and sprinkle with salt and garlic powder, tossing to coat. Place wings in the air fryer basket. Set timer for 25 minutes and cook wings, shaking basket every 7 to 8 minutes. When timer ends, turn air fryer off and let wings stand in the basket for 5 minutes more. Meanwhile, melt butter in a small saucepan over medium heat. Whisk honey, rice vinegar, and sriracha sauce into butter and bring to a boil. Reduce heat and simmer sauce over medium-low heat for 8 to 10 minutes, whisking occasionally. Turn off heat and set aside; sauce will thicken as it cools. Toss cooked wings and sauce together in a bowl. Reserve extra sauce to serve alongside wings.
Place feed shaft, blade, and 1/4-inch die of meat grinder in the freezer until well-chilled. Arrange beef sirloin, beef chuck, and beef brisket chunks on rimmed baking sheet, leaving space between each piece and freeze for 10 minutes until meat is firm, but not frozen. Combine beef and pass meat through grinder twice. Shape ground meat evenly into four patties about 2 inches thick and 5 inches wide. Refrigerate until ready to grill. Preheat grill for medium heat and lightly oil the grate. Brush kaiser buns with melted butter. Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Toast buns on the preheated grill until golden brown, 3 to 5 minutes. Remove from grill and set aside. Place beef patties on the grill and cook until burgers are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top each patty with a slice of Cheddar cheese and continue cooking until cheese is melted, about 1 minute more. Stir mayonnaise, ketchup, mustard, dill pickle, garlic powder, and paprika in a bowl; spread mixture over toasted buns. Place patties on prepared kaiser buns and season with salt and pepper. Top burgers with 4 slices bacon, 2 slices tomato, and 1 lettuce leaf.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Cream shortening, sugar and egg. Add half of the dry ingredients. Blend in milk and remaining dry ingredients. Add nuts, raisins, apples and mix. Drop on greased cookie sheet. Bake for 10 to 12 minutes. Let cool and spread with Vanilla Glaze (see recipe).
In a large bowl, fold together the marshmallow creme and cream cheese. Stir in grated zest and liqueur or juice. Refrigerate until chilled.
Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.
Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly. In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well. Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight. Preheat oven to 350 degrees F. Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool. Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.
Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool. Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds. In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten. Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs. Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.
Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
In a cocktail mixer full of ice, combine tequila, Blue Curacao, coconut rum and sour mix. Shake vigorously and strain into glass. Garnish with a wedge of lime.
Preheat oven to 350 degrees F (175 degrees C). Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish. Bake in the preheated oven until crust is lightly browned, about 10 minutes. Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth. Spread rhubarb evenly over crust. Pour egg mixture over rhubarb. Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature. Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.
Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce. Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain. Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth. Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side. Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl. Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet. Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted. Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.
Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it. Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes. Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.
Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes. Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.
Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes. Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.
In a saucepan over low heat, stir the cheese and milk 10 minutes, or until smooth. Stir in the mustard, soy sauce and white pepper. In a small bowl, mix the egg and 3/4 cup of the hot mixture. Combine the egg mixture with the remaining hot mixture. Continue cooking over low heat, stirring constantly, for approximately 10 minutes, until the mixture thickens and boils.
Combine sweetened condensed milk and cream cheese in a bowl; beat with an electric mixer until smooth. Mix in lemon zest, lemon juice, and vanilla extract. Beat heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold in cream cheese mixture gently, 1/3 at a time, using a rubber spatula. Spritz a metal loaf pan with water. Drape in a piece of parchment paper; press paper against the wet sides of the pan to adhere. Pour in 1/4 of the cheesecake ice cream mixture. Spread 1/3 of the blueberry pie filling on top. Repeat layers twice more, ending with a final layer of ice cream mixture. Cover with plastic wrap. Freeze ice cream mixture and molasses cookies until firm, 8 hours to overnight. Place a small baking sheet in the freezer. Remove molasses cookies from their packages. Set out sandwich bags. Remove ice cream from the freezer. Place 1 cookie flat-side down on a plate. Fill a 2-inch ice cream scoop with ice cream; scrape against the pan's edge to flatten the top. Drop scoop onto the cookie and top with another cookie. Flatten gently with your palm, slip into a sandwich bag, fold the edge and crease to seal, and place on the baking sheet in the freezer. Repeat with remaining cookies and ice cream. Freeze ice cream sandwich cookies until firm, 5 hours to overnight. Peel the bag down as you eat, keeping the bag underneath to catch drips.
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper. In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave. When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract. Sift cocoa and salt over chocolate mixture and whisk to combine. In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff. Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs. Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal. Cover the cake and set it aside until ready to decorate. This cake is best made the day before. For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool. Whisk 3 egg whites in a large clean bowl until stiff peaks form. Whisk 3 egg yolks into the chocolate mix until combined. Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated. Place the mousse in the refrigerator to set overnight or a minimum of 10 hours. The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse. Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days. Optional: decorate the cake with colorful fruit on top.
Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream 1/2 cup butter and 1 cup sugar; add egg yolks, mixing well. Combine 2 cups flour and 2 teaspoons baking powder. Add flour mixture alternately with 2/3 cup milk to creamed mixture. Pour into two greased and floured 9 inch round pans. Bake for 20 to 25 minutes, until done. Cool. Cream 1 cup sugar and 1/2 cup butter. Combine 2 cups flour and 2 teaspoons baking powder; add to creamed mixture alternately with 2/3 cup milk. Beat egg whites, and fold into batter. Stir in flavoring. Pour into two greased and floured 9 inch round pans. Bake for 20 to 25 minutes. Cool. Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.
Spread butter lightly over the insides of the buns. Transfer to a toaster oven; toast until light golden brown, about 5 minutes. Line toasted buns with romaine lettuce. Stir mayonnaise, lime juice, garlic, basil, hot sauce, salt, and pepper together in a bowl. Add red onion, red bell pepper, and celery. Fold in lobster gently. Stuff lobster filling into buns. Top with tomato slices and a light sprinkle of Cheddar cheese and dill.
Preheat oven to 350 degrees F (175 degrees C). Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).