HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl. Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes. Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites. Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone. Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass. Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.
Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes. Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic/White Bread setting, and Start.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat. Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar. In a large bowl, combine the spinach and radicchio. Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil. In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers. Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.
Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes. Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes. Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
Preheat oven to 350 degrees F (175 degrees C). Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes. Heat a large skillet over medium-high heat. Cook and stir bison in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Arrange bell peppers, cut-side up, in a baking dish. Slice bottoms of peppers if needed so they stand upright. Mix rice, bison, tomato sauce, Worcestershire sauce, oregano, all-purpose seasoning, garlic powder, onion powder, salt, and pepper together in a bowl. Spoon rice-bison mixture into each bell pepper. Mix diced tomatoes and Italian seasoning together in a bowl; pour over stuffed peppers. Bake in the preheated oven, basting with diced tomatoes mixture every 15 minutes, until peppers are tender, about 1 hour.
Saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. Add turkey and saute 7 to 8 minutes or until cooked through. Stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. Add cucumber and chopped mint; heat until hot. Whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl. Assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. Fold in sides of tortilla and roll up. Cut in half and serve with satay soy sauce mixture.
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture. Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough. Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp. Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.
Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm. Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve. Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute. Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes. Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.
Blend flax seeds in a blender until finely ground; add pepitas and blend until ground, about 1 minute. Place mango, banana, water, ice cubes, and kale in the blender; blend until smooth, kale is fully incorporated, and the smoothie is uniform in color, about 3 minutes. Thin with more water to reach desired consistency.
Mix garlic powder, onion powder, salt, white pepper, and Spanish paprika in a bowl; funnel into a dry, airtight storage container and use as needed.
Preheat oven to 350 degrees F (175 degrees C). Mix almond flour, shredded coconut, and coconut flour together in a bowl. Beat egg in a large bowl. Beat almond butter, honey, coconut oil, and vanilla extract into the egg until dough is smooth. Stir chocolate chips into dough and mix until just combined. Scoop dough into walnut-sized balls and place 1-inch apart onto ungreased baking sheets. Bake in the preheated oven until set, about 10 minutes.
Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl. Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit. Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet. Bake in a preheated oven for 8 to 9 hours.
Preheat slow cooker on Low for 15 minutes. Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork. Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes. Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil. Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired. Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.
Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan. Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan. Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.
Preheat the oven to 350 degrees F (175 degrees C). Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy. Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls. Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.
Heat oil in a pot over medium heat. Add onion and cook until just soft, 3 to 5 minutes. Add garlic and celery and cook another 2 minutes. Stir in kohlrabi and bay leaf and cook for 4 minutes. Slowly add water and milk and stir to combine. Mix in chicken bouillon granules. Bring soup to a boil over medium heat, stirring frequently to prevent milk from frothing too much. Reduce heat and partially cover pot. Simmer until kohlrabi is very soft, about 30 minutes. Remove soup from heat; remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Season with additional salt and pepper to taste. Return soup to stove and heat until hot.
In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight. Preheat a grill for medium-high heat. Soak skewers in water. Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.
Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate. Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan. Bake in the preheated oven for 20 minutes. Remove crust from oven. Pour in refrigerated filling; return pie to the oven. Bake in the hot oven until set, about 1 hour.
Preheat oven to 350 degrees F (175 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 very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water. Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter. Bake in the preheated oven until bubbling, 30 to 45 minutes.
Mix oats, raisins, walnuts, sunflower seeds, grape juice, and maple syrup in a microwave-safe bowl. Cook in microwave oven on High until hot, about 30 seconds.
In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken. Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.
Pour the beer into a saucepan, and bring to a boil. Add hot dog slices, and cook for about 5 minutes, until plump. Drain and discard beer, leaving hot dog slices in the pan. Stir in the baked beans and honey. Simmer over low heat for 15 minutes, stirring occasionally.
Pop popcorn in a air popper according to manufacturer's instructions; transfer to a large bowl. Drizzle butter over popcorn; stir to evenly coat. Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.
Preheat a lightly greased waffle iron. In a large bowl, mix flour, cornstarch, baking powder, and salt. In a medium bowl, beat together egg yolks, milk, vanilla, and vegetable oil. Blend into the flour mixture to form a batter. In a medium bowl, whip egg whites with sugar until soft peaks form. Fold into the batter. Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper. Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan. Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling. Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes. Pour candy sprinkles into a bowl. Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work. Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.
Preheat oven to 350 degrees F (175 degrees C). Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat. Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.
Combine light rum, triple sec, lime juice, and ice in blender with 1 cup crushed ice; blend until smooth. Pour into a Champagne flute. Garnish with maraschino cherry.
Combine olive oil, lemon juice, mint, sage, thyme, salt, and pepper in a bowl; let marinate at least 2 hours. Blend oil mixture with the pine nuts using a blender or mortar and pestle until you have a creamy mixture. If the mixture is too dry, add more oil and lemon juice. Preheat oven to 335 degrees F (170 degrees C). Place trout on a baking sheet and stuff with the herb-pine nut mixture. Sprinkle onion, more oil, salt, and pepper on the outside of the trout. Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes. Pour white wine over trout and let it simmer in the hot pan.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce. Bake in preheated oven for 1 hour.
To Make Crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill 1 hour. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups. To Make Filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat till smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to right before top and top with a whole pecan. Bake at 325 degrees F (165 degrees C) for 25 minutes or till filling is set. Cool before removing from tins.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine potatoes, carrots and ground beef. Spread condensed soup over top. Cover dish, and bake in preheated oven for 60 to 75 minutes. Remove from oven, and let stand 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish. Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball. Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes. Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.
Whisk together mayonnaise and cranberry sauce in a large bowl. Stir in the poppy seeds. Refrigerate until serving.
Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool. In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds. Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.
Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan. Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness(R) beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired. Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.
Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve. Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve. With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve. In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste. In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.