HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the container of a blender, combine the banana liqueur, coconut rum, peach schnapps, vanilla ice cream and vanilla extract. Cover and blend until smooth. Serve in coconuts for fun!
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool. Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth. Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet. Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.
Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl. Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture. Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet. Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
Soak the raisins in the cognac in a small dish for 10 minutes. Combine the tea biscuits, almonds, and cocoa powder in a large mixing bowl. Pour the cognac and raisins into the mixture along with the butter and condensed milk. Mix well with your hands until a stiff, dark, and moist dough is formed. Roll a double layer of plastic wrap onto a clean work surface and place one third of the dough into the center of it. Shape the dough into a log about 2 to 3 inches in diameter. Place log towards the end of the plastic wrap and start rolling the plastic tightly around the log. Twist the ends of the plastic like a candy wrapper and tuck them under the log. Repeat with remaining dough. Refrigerate overnight. When ready to serve, use a small sieve to sprinkle the outside of the logs with confectioner's sugar, or, if you prefer, sprinkle the confectioner's sugar on a kitchen towel and roll the log on it. Slice with a sharp knife to serve.
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on a baking sheet and spread tomatoes onto crust. Layer spinach, broccoli, yellow bell pepper, orange bell pepper, eggplant, pepperoni, and oregano onto crust; top with mozzarella cheese. Bake in the preheated oven until cheese is melted, 7 to 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Season the pork chops with seasoned salt and place in a glass baking dish. Arrange onion slices on top of pork chops, then pour the water into the pan. Cover with aluminum foil. Bake for 1 hour in the preheated oven, then reduce the oven temperature to 300 degrees F (150 degrees C). Continue to cook until an instant-read thermometer inserted into the center reaches 145 degrees F (63 degrees C), about another 30 minutes.
In a blender, combine milk, banana, strawberries, yogurt and honey. Blend until smooth. Pour into glass and serve.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar, butter or margarine, orange peel and eggs in large bowl. Stir in flour, baking powder, salt and almonds. Shape half of dough at a time into rectangle, 10 x 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes. Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack.
Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker. Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency. Cook on High for 4 hours (or on Low for 8 to 10 hours).
Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl. Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.
Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans. Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes. Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.
In a large skillet over medium-high heat, brown the ground beef. Season with chili powder, cumin, salt and pepper. Remove from heat when beef is cooked through. In a large salad bowl, toss together the lettuce, tomato, Cheddar cheese, cilantro and pinto beans with their juice. Mix in the ground beef and corn chips. Toss in the jalapeno, green onion, and salsa, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk and melted butter. Spread evenly into the prepared pan. In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water over the entire pan of batter. Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is of a pudding consistency.
Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer. Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.
In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.
Bring a large pot of water to a boil. Cook pasta according to package directions. Meanwhile, in a skillet, saute onion, bacon and oil for approximately 5 minutes or until bacon is rendered and onions are translucent. Add the asparagus and saute for additional 3-4 minutes, then season with salt and pepper. Separately, in a large bowl, mix yolks with cheese. Add salt and pepper and set aside. Drain pasta and toss with bacon and asparagus mixture. With the heat off, fold the yolk mixture into the pasta and stir vigorously until the yolks thicken up and coat the spaghetti. Serve immediately.
Heat cream, chocolate, and sugar in a saucepan over medium heat, stirring constantly, until chocolate is melted and smooth. Pour a little of the melted chocolate mixture into the beaten egg yolks; mix until smooth. Pour back into the pot with the remaining chocolate. Heat gently, stirring constantly, until custard thickens slightly. Spoon into small dessert bowls and garnish with whipped cream.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet. Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool. Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat. Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese. Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.
In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm. In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper. Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them. Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes. Bake in preheated oven until golden brown, 12 to 15 minutes.
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 butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve. Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes. Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated. Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand. Divide mixture into 4 equal portions and shape into patties. Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round cake pans. Sift together cake flour, sugar, salt, baking powder, and soda. Add shortening, chocolate, buttermilk, and vanilla; beat for 2 minutes. Add eggs, and beat for 2 minutes. Stir in coconut. Pour batter into prepared pans. Bake for 25 to 30 minutes. Cool, and frost.
To Make Pastry Cream: In a medium bowl, mix 1/2 cup of milk with flour, then stir in the egg yolks. Mix well. Heat sugar and remaining 1 cup of milk in a saucepan over medium heat. Remove from heat and stir into egg yolk mixture. Return mixture to saucepan and heat until boiling. Turn down heat to low and keep cooking until mixture thickens. Stir in vanilla. Set aside for 15 minutes. To Make Glaze: In a small saucepan, heat 1 tablespoon of pineapple juice with jam until thickened. Pour cooled pastry cream into pie shell. Cut pineapple slices into quarters and arrange them decoratively on top of pastry cream. Brush pie with glaze.
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes. Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes. Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.
Heat oven to 350 degrees F. Whisk Cooking Creme, milk and pepper until well blended. Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover. Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.
In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside. Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the red wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm. Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.
Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight. A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container for several days.
Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, baking soda, salt, nutmeg and cinnamon. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges. Bake in preheated oven on low shelf for 40 minutes or until golden brown.
Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours. Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds. Place a scoop of beef and some kimchi over each tortilla.
Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C). Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan. Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter. Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit. Bake in the preheated oven until golden brown, about 15 minutes.
Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet. Combine mango, blueberries, and strawberries in a large bowl. Drizzle with lime juice and honey; mix well. Cover; reserve in refrigerator. Sprinkle the gelatin over the water in a large heatproof glass or metal bowl. Let soak for 5 minutes. Place bowl over a pan of simmering water, stirring often until dissolved. Transfer to a small bowl; refrigerate until cool, about 10 minutes. Beat cream in the large bowl with an electric mixer. When cream begins to thicken, sprinkle in confectioners' sugar and coconut extract. Mix in cooled gelatin all at once. Whip until soft peaks form. Cover and refrigerate. Whisk flour, baking powder, white sugar, lime zest, poppy seeds, and salt in a large bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Beat the egg and buttermilk in a small bowl, lightly stir into flour mixture just until moistened. Turn out onto a floured work surface; knead 3 to 4 times, or until dough just comes together. Roll to 1/2 inch thickness; cut with a 3 inch round biscuit cutter. Place on prepared baking sheet. Bake shortcakes in preheated oven until golden brown, about 15 to 18 minutes. Allow to cool slightly; split each cake in half horizontally. To assemble, arrange fruit on the bottom half of each cake. Spoon or pipe cream evenly over fruit. Top each with remaining biscuit halves.
Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.
Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl. Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer. Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth. Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.
Rinse berries in cold water; drain. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally. Stir lemon juice and sherry into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.
Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes. Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. Using toothpicks, insert the garlic cloves into the cheese throughout the mixture. Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.