HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart. Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.
Stir instant coffee granules and water together in a bowl until dissolved. Let cool. Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes. Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.
In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Place cookies in a food processor; pulse until finely crushed. Add margarine; pulse until well blended. Press the crumb mixture into the bottom of a 10-inch springform pan. Refrigerate crust until ready to use. Beat cream cheese in a large bowl with electric mixer at medium speed until creamy. Add 2/3 cup sugar and cornstarch; beat until blended. Add eggs, 1 at a time, beating well after each addition. Beat in bananas, 1/2 cup cream, and 1 tablespoon vanilla extract until well combined. Pour cream cheese mixture into the crust. Lay the pan on a baking sheet. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 200 degrees F (95 degrees C); continue baking until center is almost set, about 1 hour 15 minutes. Loosen edges of cheesecake from the pan. Refrigerate, uncovered, until completely chilled, 6 hours to overnight. Beat 2 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1/4 cup sugar and 1 tablespoon vanilla extract gradually, continuing to beat until soft peaks form. Top cheesecake with whipped cream.
Marinate chicken thighs, breasts, and drumsticks in olive oil, lemon juice, and salt for at least 1 hour and up to overnight. Preheat the oven to 375 degrees F (190 degrees C). Mix onions, sumac, and pepper into the chicken. Pour mixture into a nonstick baking pan. Cover with aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 45 minutes. Remove foil halfway through to give the chicken a nice golden color and crunch.
Preheat oven to 350 degrees F (175 degrees C). Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth. Scoop batter onto a nonstick baking sheet using an ice cream scoop. Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a large skillet, melt the margarine. Add the sugar and dates; cooking and stirring until thick. Stir in the egg, and cook 5 more minutes over low heat. Remove from heat, mix in the cereal, nuts (or coconut), and vanilla. Let the mixture cool for a minute , then shape into walnut sized balls. Roll in confectioners' sugar, and serve.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray. To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds. Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper. To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust. To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling. Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.
Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry. Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill. Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned. Place meatballs in a chafing dish and cover with the sauce to serve.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.
Preheat oven to 375 degrees F (190 degrees C). Grease 8 muffin cups or line with paper muffin liners. Stir together 1 cup flour, baking soda, salt and cinnamon. In a separate bowl, cream together brown sugar and applesauce. Beat in egg white and vanilla. Stir flour into egg mixture alternately with milk. Mix in an additional 1 tablespoon of flour. Fold in chocolate chips and walnuts. Spoon batter into prepared muffin cups so that cups are half full. Bake in preheated oven for 13 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan. Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Mix cake mix, peanuts, egg, and butter together in a bowl using an electric mixer until crumbly. Reserve 1 1/2 cups of the mixture; press remaining cookie mixture into the bottom of the prepared pan. Mix condensed milk and peanut butter together in another bowl. Pour over the cookie mixture in the pan. Sprinkle the reserved cookie mixture over the peanut butter layer. Drizzle caramel syrup on top. Sprinkle chocolate chips over the syrup and press lightly into the cookie mixture using the back of a fork. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool and cut into squares.
Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more. Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.
Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher. Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.
In a blender, combine blueberries, strawberries and whipped topping. Blend until smooth. Transfer to a mixing bowl and fold in raspberries and blackberries. Layer the berry mixture with the frozen yogurt in 6 dessert glasses, finishing with a berry layer. Serve at once.
Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper liners. Stir water and flax seed meal together in a bowl and let thicken, about 5 minutes. Blend bananas in a blender until smooth. Transfer bananas to a bowl and stir in sunflower butter, coconut flour, maple syrup, vanilla extract, apple cider vinegar, and baking powder. Stir flax seed mixture into banana mixture until batter is thick. Spoon batter into prepared cups, filling to the top. Bake in preheated oven until brown, about 15 minutes.
Line an 8x8-inch baking pan with aluminum foil. Melt chocolate chips in a large, heavy pan over low heat, stirring constantly to avoid scorching, until melted and smooth, about 10 minutes. Stir sour cream, confectioners' sugar, and salt into the chocolate. Mix the vanilla wafer crumbs into the chocolate mixture and stir in broken walnut pieces. Spread fudge into the prepared pan, refrigerate until firm, and cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a 9x13 inch baking dish. Squeeze lemon halves over the chicken, then sprinkle with the garlic, curry powder and salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes. Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Mix egg whites and paprika together in a bowl. Heat olive oil in a small skillet over medium heat. Pour in egg white mixture; cook for 1 minute. Place basil leaves over egg whites. Cook until egg white starts to firm up, about 1 minute. Spread avocado on top and sprinkle with feta cheese. Cook for 3 minutes more. Fold in half to form the omelet.
Fill a cocktail glass halfway with club soda. Combine rum and vodka in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into cocktail glass with club soda. Garnish with a spritz of vermouth and orange peel.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. In a large bowl, combine the cake mix, brown sugar and flour. Add the melted butter, corn syrup, egg, water and vanilla; mix until well blended. Stir in the chocolate chips and nuts. Spread batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool, and cut into bars.
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Stir the yogurt, cucumber, chile pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.
Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes; Drain. Preheat oven to 300 degrees F (150 degrees C). In a saucepan, combine yellow mustard, flour, milk, salt and 1/2 cup of soup. Mix thoroughly and heat until thickened. Starting with the potatoes, arrange the potatoes, tuna and onions, in alternating layers in a 9x13 inch baking dish. Pour the mustard sauce all over the top. Bake in a preheated oven for 1 hour or until hot and bubbly.
In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender. Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half. Using a hand blender or upright blender, puree mixture until frothy but not completely smooth. Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan. Dissolve soda in boiling water. Set aside. Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top. Bake for 45 minutes, or until done.
Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly. In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid. Bake in preheated oven for 60 minutes, until golden. Serve warm.
Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds. Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well. Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes. Whisk together lemon juice, mustard, salt, and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add dill and toss to combine.
Cut avocados in half. Discard pits. Spoon meat into a small bowl. Chop cooked shrimp. In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Preheat oven to 350 degrees F (175 degrees C). Mix together oatmeal, baking soda, chocolate chips, M & M's , and peanuts. Set aside. In a separate bowl, mix together white sugar, brown sugar, butter or margarine, vanilla, eggs and peanut butter. Combine the two mixes. Wet your hands. Roll into 1 inch balls. Bake on a greased cookie sheet for 10 to 12 minutes.
Generously butter one side of each slice of bread. Heat a skillet over medium heat. Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top. Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt. Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.
Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes. Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy. Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.
Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes. Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens., about 1 minute more. Return saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally. Remove saucepan from heat and stir in vanilla extract. Cool in refrigerator about 3 hours to overnight before serving.
Stir water, sugar, vodka, coffee, and vanilla extract together in a large bowl or pitcher until sugar is completely dissolved. Cool.
In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half. When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.
Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds. Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.
Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish; sprinkle with red pepper flakes. Mix honey and mustard in a small bowl and pour mixture over chicken. Cover baking dish with aluminum foil. Bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish. Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.
Pour 1/2 cup caramel topping into bottom of graham cracker crust. Sprinkle 1/2 cup chopped pecans over caramel layer. Whisk pumpkin puree, cold milk, pudding mixes, cinnamon, and nutmeg together in a bowl until smooth; stir in 1 1/2 cups whipped topping. Spread pumpkin mixture over caramel and pecans in pie crust; top with remaining whipped topping. Refrigerate pie until chilled and set, about 1 hour. Sprinkle 2 tablespoons pecans over pie. Drizzle 2 tablespoons caramel topping over pie using a fork.
Preheat your oven's broiler. Combine the lunch meat, eggs, cheese and onion in a food processor, or run them through a grinder. Once everything is minced, stir in enough of the mayonnaise to hold it together. Spoon equal amounts of the mixture onto open buns, and place two pieces of bacon on top of each one. Broil a few inches from the heat for 5 to 8 minutes, or until the bacon is crisp. Watch carefully so the burgers do not burn.