HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together peanut butter, garlic, brown sugar, mayonnaise, soy sauce, and lemon juice until smooth. Refrigerate 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together the eggs, sugar and butter. Mix in the buttermilk, vanilla and flour. Pour filling into pie crust. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Stir flour, baking powder, and salt in a bowl; set aside. Whisk egg whites, milk, and coconut extract in a separate bowl. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter. Pour batter into prepared cake pans and smooth tops with a spatula. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes. Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened. Preheat oven to 400 degrees F (200 degrees C). Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels. Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices. Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.
Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes. Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.
Melt butter in large skillet over medium-high heat. Add sausage and cook until browned, about 2 minutes. Add orzo and stir until it begins to turn golden, about 2 minutes. Add chives and oregano; stir. Pour in Swanson Chicken Broth. Bring to a low boil; reduce heat, cover, and let simmer over low heat until pasta is al dente, about 20 minutes. Remove from heat; stir in Parmesan and mozzarella cheeses. Top with parsley.
Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes. Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes. Freeze in ice cream maker according to manufacturer's instructions.
Combine confectioners' sugar, coconut milk, and raspberry juice in a bowl; mix until well combined. Dip each cookie into the glaze. Place on a cooling rack until glaze is set.
Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute. Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins. Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.
Preheat oven to 375 degrees F (190 degrees C). Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Place each chicken breast between two pieces of wax paper. Pound to 1/4-inch thickness. Spread mustard down center of each chicken breast; sprinkle with thyme. Top each chicken breast with a half slice of Swiss cheese and a slice of ham. Roll up chicken breast, tucking in ham and cheese to seal. Secure with skewers or toothpicks. Combine bread crumbs and Parmesan cheese in small bowl. Brush chicken with melted margarine and roll in crumb mixture. Place in 8x8-inch baking pan. Bake in preheated 400 degrees F oven 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes more or until chicken is cooked through. Remove toothpicks before serving.
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.) When all of the milk is incorporated with the peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes. Pour mixture into baked pastry shell. Chill at least 4 hours before serving.
Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day. Preheat oven to 375 degrees F (190 degrees C). Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top. Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.
Combine cold duck, strawberries, Sauternes wine, pineapple juice, sugar, and lemon juice in a punch bowl, stirring gently to dissolve sugar.
Heat the olive oil in a large skillet over medium heat. Add the potato, and fry for about 10 minutes, then add the jalapeno, onion and garlic. Cook and stir until the potatoes are browned. Crumble in the ground turkey, and season with cumin, salt and pepper. Cook and stir until turkey is cooked through and potatoes are tender.
Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle. Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed. Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely. Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip(R) just before serving.
Preheat oven to 350 degrees F (175 degrees C). Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl. Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet. Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix mayonnaise, smoked Gouda, Gouda with chipotle peppers, onion, and bacon together in a bowl; spread into a baking dish. Bake in preheated oven until mixture is bubbly and lightly browned along the edges, 15 to 20 minutes.
Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder. Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours. Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
Place cream cheese and strawberries in a food processor; pulse until smooth. Spread cream cheese mixture onto half the bread and sprinkle with pecans. Place remaining bread slices on top to create sandwiches.
Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet. Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often. Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Preheat oven to 400 degrees F (200 degrees C). Place flour, sugar, and pepper into a resealable plastic bag and shake to mix. Shake bacon with flour mixture a few strips at a time to coat. Place coated bacon onto a baking sheet or broiler pan. Bake in preheated oven for 15 minutes or until bacon has cooked to desired doneness.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish. Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Cook and gently stir cranberries, sugar, and water in a large skillet over medium heat until the mixture begins to bubble. Reduce heat to low and cook until cranberries begin to soften and break down, about 5 minutes. Remove from heat and cool to room temperature. Combine pineapple, mango, cilantro, mandarin oranges, onion, and jalapeno together in a bowl; drizzle with orange juice. Stir cooled cranberries and pineapple mixture together. Refrigerate until chilled, at least 1 hour.
Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.
In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes. Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden. Preheat an oven to 350 degrees F (175 degrees C). Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute. In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa. Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender 15 or 20 minutes. Stir in 1/2 teaspoon salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelized brown color. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.
Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling. Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses. Adjust oven rack to center position and heat oven to 450 degrees. Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.) Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.
Preheat oven to 325 degrees F (165 degrees C). Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish. Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans. Bake in preheated oven until browned around the edges, about 25 minutes.