HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl. Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust. Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.
Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned. Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
In a medium skillet saute the green onions in 2 tablespoons of the butter. Stir in the carrots and cook for 30 seconds. Stir in the ginger and the wine. Once hot add the cream, salt and pepper. Cook, stirring frequently, over high heat until the sauce is reduced by half. Stir in the scallops and cook for 1 minute. Add the remaining butter and stir until melted. Serve.
Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms. Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour. Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes. Line a baking sheet with parchment paper or a baking mat. Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume. Preheat oven to 400 degrees F (200 degrees C). Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top. Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
Toast walnuts in a small skillet over medium heat, stirring constantly, until walnuts are fragrant and begin to release oil, 7 to 10 minutes. Set aside to cool thoroughly. Dissolve 1/2 teaspoon salt in a bowl of cold water; place pear slices, apple slices, and Asian pear in the water, about 5 minutes; drain. Arrange 1 lettuce leaf, 1 watercress leaf, and 1 sliced strawberry decoratively on top of each other on 4 salad plates. Whisk yogurt, mayonnaise, and vinegar together in a small bowl for the dressing; season with salt and black pepper. Combine black raisins and golden raisins in a small bowl. Place 3 to 4 slices pear, apple, and Asian pear in fan-shape on each lettuce leaf. Sprinkle raisins and walnuts, and drizzle dressing over fruit slices.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.
Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C). Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs. Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan. Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes. Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork. Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl. Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.
Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray. Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon. Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined. Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side. Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch baking pan. Combine the cake mix and nuts. Stir in the evaporated milk and melted butter. Spread half of the cake mix mixture into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mix mixture by teaspoonfuls over Rolo pieces. Return to oven and bake for 25 to 30 minutes or until lightly browned. Cut into squares to serve.
Preheat oven to 375 degrees F (190 degrees C). 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 cauliflower, cover, and steam until tender, about 20 minutes. Transfer cauliflower to a large bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until cauliflower mixture is fluffy. Season with salt and black pepper. Pour mixture into a baking dish and sprinkle with Cheddar cheese. Bake in preheated oven until cheese is melted, about 10 minutes.
Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using. Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp. Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.
Mix honey and orange marmalade together in a bowl. Pour glaze over a ham in the last 30 minutes of baking time.
Cream the shortening with the brown sugar. Beat in the eggs. Stir in the buttermilk. Blend in the flour, baking soda and salt. Once well combined stir in the chopped pecans, candied cherries and chopped dates. Cover and chill dough for at least 1 hour. Preheat oven to 400 degrees F (205 degrees C). Drop spoonfuls of chilled dough onto lightly greased baking sheets. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes.
Arrange chopped onions in bottom of slow cooker. Lay butterfly chops on top, separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours.
Blend sherbet, pineapple juice, vodka, and schnapps in a blender until well combined, 10 to 15 seconds. Pour a splash of grenadine into 4 martini glasses. Pour drink mixture into each glass.
Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.
Preheat oven to 250 degrees F (120 degrees C). In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cream butter, shortening, both sugars, egg, and vanilla in an electric mixer until fluffy. Stir in sifted dry ingredients. Add chocolate chips and walnuts. Drop by teaspoonfuls, 2 inches apart onto greased cookie sheet. Bake for 10-12 minutes or until golden.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish. Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork. Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash. In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat. Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.
Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl. Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.
Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.
In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.
Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
 Watch Now Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
 Watch Now Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
 Watch Now Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
 Watch Now Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
 Watch Now Remove from heat, stir in green onions, and season with salt and black pepper to taste.
 Watch Now
Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth. Pour blended mixture into a small bowl; stir in cilantro.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray. Spread butter on one side of each bread slice; top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit. Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl; pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes. Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.
Preheat the oven to 340 degrees F (170 degrees C). Line the bottom of two 9-inch round cake pans with parchment paper. Mix cake flour, salt, and baking powder thoroughly. Whisk matcha powder into the hot milk until no lumps remain. Let cool. Beat yolks in a bowl using an electric mixer; add superfine sugar and blend until dissolved. Whisk in oil until thoroughly combined. Add the matcha-milk mixture and mix well. Sift in 1/4 of the flour mixture at a time, mixing batter well after each addition. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add cream of tartar and whisk well. Add 1/4 of the sugar at a time, mixing well after each addition. Continue to whisk until stiff peaks form, or until mixture looks like shaving cream and no bubbles are visible. Do not overmix. Gently fold 1/3 of the egg white mixture into the yolk batter using a spatula. Repeat with the rest of the egg whites. Pour batter into the prepared cake pans. Chill a clean metal bowl and whisk attachments in the freezer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven. Invert pans and allow to cool completely; this will prevent the cakes from sinking. Beat heavy cream and confectioners' sugar together in the chilled metal bowl until soft peaks form. Set frosting aside in the refrigerator. Beat mascarpone cheese, heavy cream, confectioners' sugar, and matcha powder in another bowl until filling mixture begins to stick to the whisks. Run a thin knife along the edges of the baking pans to remove the cakes. Spread the mascarpone filling over 1 side of each cake. Place 1 cake on a serving plate, filled-side up; top with the other cake, filled-side down. Spread frosting over the surface.
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Combine coffee, ice, raspberries, almond milk, cocoa powder, and coconut sugar in a blender; blend until frothy.
Heat a large pot over medium heat and add garlic. Cook until just golden; add oil and onion. Cook until onion is shiny, 1 to 3 minutes. Add tomatoes. Add chicken and bay leaf. Add water and bouillon and bring stew to a boil, about 5 minutes. Add vinegar to the stew in the pot. Cover and cook 10 to 15 minutes, adding extra water if necessary. Add soy sauce to the stew and simmer 40 minutes more. Season with red pepper, salt, and black pepper.
In a bowl or resealable bag, combine tequila, lime juice, honey, garlic, and cumin; stir or seal the bag and shake until blended.
In a gallon pitcher combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. Garnish with cherry and orange slices.
Stir sugar and pectin in a bowl. Add strawberries, raspberries and lemon zest. Stir 3 minutes. Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.
Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl. Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.
Create an outline of a tree shape using the grapes on a cutting board or serving platter. Begin at the top point of the tree and fan the grapes out into a triangular pattern. Create 3 triangular sections, each slightly larger than the last. Fill in each section with kiwi slices. Arrange sliced strawberries across the tree shape to create a garland effect. Add pomegranate seeds randomly all over the arranged fruit to look like ornaments. Place pineapple slices onto a cutting board. Use small cookie cutters to cut out a star shape and some several small ornament shapes. Place the star at the top of the tree shape, and decorate the rest of the tree with the pineapple ornaments. Arrange dates at the bottom of the tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.
Cut bread using a Christmas-tree-shaped cookie cutter to make 8 pieces. Spread goat cheese on top of bread shapes. Sprinkle celery and sun-dried tomatoes on top.
Combine 1/2 cup margarine with cornflake crumbs, then press into the bottom of a 13x9 inch pan. Chill in the refrigerator for 30 minutes. Mix together eggs, vanilla extract, 1 cup margarine and confectioners' sugar until smooth. Pour mixture over the chilled cornflake crust. Slice bananas lengthwise and place over the egg mixture. Spoon pineapple over the bananas, then spread whipped topping over the top to cover. Sprinkle with chopped nuts. Refrigerate overnight before serving.
Place the pork chops in the bottom of a slow cooker. Stir the mushroom soup, mushrooms, red wine, garlic, and pepper together in a bowl; pour over the pork chops. Cover and cook on Low 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up. Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense. Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours. Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them. Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
In a stockpot or Dutch oven, combine the hash browns and chicken broth. Bring to a boil, then turn heat to medium-low, and simmer for about 10 minutes. In a separate bowl, stir together the gravy mix and water. Stir the gravy mixture into the potatoes, and allow to simmer until thickened. Remove from heat and let stand for a few minutes before serving. Serve hot topped with chopped green onions and grated cheese.
Boil the water and combine with the strawberry flavored gelatin mix in a medium bowl. Mix in the strawberries, cranberry sauce and pecans. Transfer to a 2 quart mold. Chill in the refrigerator 6 to 8 hours, or overnight. Place the molded gelatin mixture on a serving plate and surround the base with lettuce leaves. In a medium bowl, mix the cream cheese, sour cream, sugar and lemon juice with an electric mixer until well blended. Use this mixture as a topping for each serving of salad.
Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center. Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.
Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips. While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient. In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce. To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.
Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.