HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet. Bake logs in the preheated oven until golden brown, 15 to 20 minutes. Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife. Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.
Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours. Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.
Preheat oven to 350 degrees F (180 degrees C). To Make Dough: In a mixing bowl, cream 1 cup butter, 1 cup confectioner's sugar and 2 teaspoons vanilla. Combine 2 cups flour and 1/2 teaspoon salt. Gradually add to the creamed mixture and mix well. Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake for 10 to 12 minutes or until the edges just start to brown. Remove to wire racks to cool completely. To Make Filling: Beat cream cheese, 1 cup confectioner's sugar, 2 tablespoons flour, and 1 teaspoon vanilla in a mixing bowl. Add pecans and coconut; mix well. Spoon 1/2 teaspoon of the filling into each cookie. To Make Topping: Heat chocolate chips, 2 tablespoons butter or margarine and water in a small saucepan until melted. Stir in 1/2 cup confectioner's sugar. Drizzle over cookies.
Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together. In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture. Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
Remove zest from lemons and limes and place zest in a medium bowl. Juice citrus, and reserve juice and citrus shells separately. Add butter, adobo sauce, chile powder, oregano and salt to the bowl. Beat with an electric mixer until combined. Slowly pour in about half of the citrus juice and beat until smooth. Preheat the oven to 350 degrees F. Carefully loosen skin over turkey breast and thighs; rub some of the butter mixture between meat and skin. Rub remaining butter mixture over skin and inside cavity. Place reserved citrus shells in cavity. Tuck wing tips under bird and tie legs together with kitchen string. Place breast-side up on a rack set in a large roasting pan and pour 3 cups of the broth and remaining citrus juice into the pan. Roast until skin begins to deeply brown, about 30 minutes, then loosely cover with foil. Roast, basting turkey with pan juices about every 30 minutes, until an instant-read thermometer inserted into the thickest part of thigh, without touching bone, registers 165 degrees F, 2 1/2 to 3 hours more. Transfer turkey to a cutting board and let rest for at least 30 minutes before serving. To make the gravy, spoon off excess fat from pan juices, and place the pan on the stovetop over medium-low heat (over two burners if possible). Sprinkle in flour and cook, stirring, for 2 minutes. Stir in remaining 1 cup broth and cook, stirring, until slightly thickened. Strain gravy if desired. Carve turkey and serve with gravy.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add sausage and saute, breaking it into pieces with a wooden spoon, until browned, about 5 minutes. Add water, chicken soup base, beans, zucchini, onion, carrots, and garlic. Stir once. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 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 the lid. Add spinach, Italian herbs, and rosemary; stir until spinach has wilted. Ladle minestrone into bowls and top with freshly grated Parmesan cheese.
Combine cauliflower, pumpkin puree, garlic, parsley, basil, pumpkin pie spice, black pepper, and pink salt in a large pot; add enough water to almost cover cauliflower. Cover pot and bring liquid to a boil; reduce heat to medium and cook, stirring occasionally, until cauliflower is tender, 20 to 30 minutes. Mash mixture with a potato masher and continue heating until most of liquid is evaporated, about 5 minutes more. Stir rice flour into mixture, adding more if needed to thicken mixture. Heat avocado oil in a skillet over medium to medium-high heat. Form cauliflower mixture into patties and carefully place in hot avocado oil; fry until browned, 4 to 5 minutes per side. Serve patties topped with beet slices.
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C), and grease and flour two 9 inch round pans. Sift together the flour, baking soda, baking powder, 1/2 teaspoon salt, and 3/4 cup cocoa. In a large bowl, mix together the white sugar, oil, and 2 eggs. Add the milk and 2 1/2 teaspoons vanilla; mix well. Mix in the sifted ingredients, and then add the hot coffee. Pour the thin batter into the pans. Bake for 30 minutes. Remove the pans from the oven. Cover immediately with a piece of foil, and then a towel. Cool for 10 minutes. Remove the cakes from the pan. Place on a wire rack, and cover again with the foil and towel (the steam created by covering makes these cakes extra moist). Cool completely. To Make Filling: In a small bowl, cream the peanut butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and 1 teaspoon butter or margarine. Beat well. Stir in 3 tablespoons cream and 2 teaspoons vanilla. Set filling aside until cakes cool. To Make Frosting: In a mixing bowl, combine 4 cups confectioners' sugar, 4 tablespoons butter or margarine, 1/3 cup plus 2 tablespoons cocoa, egg white, 2 teaspoons vanilla, pinch of salt, and 5 tablespoons cream. Beat with mixer on high until frosting is very creamy, about 2 minutes. Fill and frost the cooled cake.
Whisk together marinade ingredients to combine. Reserving a few tablespoons to use as dressing, pour marinade into a zip top bag with the chicken thighs. Refrigerate over night. Fry bacon until crispy. Remove from pan, chop, and reserve. Over medium high heat, cook chicken in rendered bacon fat till golden brown and crispy on both sides. Remove from pan, and allow to rest for five minutes. Slice, and reserve. In a large bowl, add romaine lettuce, then the rest of the ingredients (including bacon and chicken) on top. Top with reserved dressing and serve.
Combine the cream cheese, dried beef, Worcestershire sauce, green onions, and monosodium glutamate; mix well, and refrigerate until chilled. Mix together the chopped pecans and parsley. Roll cheese into log or ball, and roll in pecans and parsley to cover.
Preheat oven to 350 degrees F (175 C). In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13x9 inch baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9-inch tube pan. Blend flour, milk, sugar, eggs, butter, lime zest, and salt together in a blender until smooth. Pour batter into prepared tube pan. Bake in the preheated oven until cake is golden brown, about 30 minutes.
Stir together the soy sauce, hot sauce, orange juice, garlic, and orange zest. Marinate the venison steaks 2 hours to overnight. Preheat a grill for medium-high heat. Remove steaks, and discard marinade. Grill to desired doneness, about 7 minutes total for medium, depending on thickness.
Cook the ground beef in a large skillet over medium heat until evenly browned; drain. Mix the crushed tomatoes with liquid, diced tomatoes with liquid, corn with liquid, yellow squash, zucchini, and potatoes into the skillet with the beef. Season with seasoning salt and pepper. Bring the mixture to boil, adding water as needed to cover the ingredients. Reduce heat, and simmer 20 minutes, or until the potatoes are tender. Drain to serve.
Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup. Put about half the vanilla ice cream and half the brandy mixture in a blender; blend until smooth. Add remaining ice cream and brandy mixture; blend again until smooth. Store in freezer in the ice cream container.
Juice sweet potatoes, carrots, and ginger in a juicer according to manufacturer's instructions. Stir ground cinnamon and nutmeg into juice.
Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more of the milk. Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage, making sure it is well coated with coconut. Wrap in a double layer of plastic wrap, and refrigerate for 2 to 3 hours. Unwrap the long piece of dough, and cut into slices to serve.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside. In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan. Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning. Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
Dissolve coffee in boiling water. Melt chocolate in a bowl over hot water. Blend in coffee solution. Stir in egg yolks, cream, and butter. Mix until smooth. Spoon mixture into baked pie shell, and chill before serving.
Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place white potato slices on a baking sheet and drizzle olive oil over each; season with garlic, thyme, salt, and pepper. Roast in the preheated oven until tender, about 30 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Place russet potatoes into a large pot and cover with chicken broth; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash boiled russet potatoes with butter in a bowl until evenly mixed; mix in crumbled bacon, Cheddar cheese, and milk. Transfer mashed potato mixture to a piping bag with a large star tip or plastic bag with a corner snipped. Pipe mashed potato mixture onto each roasted potato slice and top with chives.
Spread cream cheese onto 4 slices of bread. Top the cream cheese with a slice of pineapple and a slice of ham. Cover with the remaining slices of bread. Heat the butter in a large skillet over medium heat. Fry sandwiches in butter until golden brown on both sides, about 4 minutes total.
Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker. Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours. Puree apple mixture with an immersion blender until smooth. Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours. Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake. Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.
Preheat oven to 375 degrees F (190 degrees C). Combine sweet potatoes, white potatoes, sausage, carrots, parsnips, turnips, onion, and garlic in a large bowl. Add sage, parsley, rosemary, thyme, salt, and pepper. Mix thoroughly. Place vegetables in a large roasting pan. Layer bacon across the top. Bake in the preheated oven until potatoes are fork-tender, about 1 hour.
Combine flour and boiling water in a large bowl until dough comes together. Turn dough onto a lightly floured work surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into a 1 1/2-inch thick log and divide into 16 equal portions. Roll each piece of dough into a 6-inch circle on a lightly floured work surface. Brush 8 dough circles with sesame oil. Place an unoiled dough circle on top of an oiled dough circle, gently pressing them together. Heat a nonstick skillet over medium-high heat. Place 1 dough circle stack in the skillet and cook until slightly puffed, about 1 minute per side. Remove from the skillet and cool slightly. Peel pancakes apart. Repeat cooking with remaining dough circles.
Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors. Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket. Place the artichokes in the basket, resting on the flattened bottoms. Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.
Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg into butter mixture; beat remaining egg and vanilla extract into butter mixture. Stir flour, cocoa powder, baking soda, and salt together in a bowl; add to creamed butter mixture and beat until the dry ingredients are integrated into a dough. Fold walnuts, white chocolate chips, and semisweet chocolate chips into the dough. Drop dough by teaspoonful onto baking sheets. Bake in preheated oven until browning along the edges, 9 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through. Toss ziti with kielbasa and sauerkraut, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper. Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish. Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Heat heavy cream and butter in a small saucepan until barely simmering. Crack each egg into a small bowl. Slide one egg at a time into the heated cream mixture. Sprinkle salt, pepper, and red pepper flakes on top. Cover and cook over low heat until white begins to set, about 2 minutes. Uncover and add shredded Cheddar cheese. Recover and cook until yolk is desired doneness, about 2 minutes more. Serve eggs and cream topped with scallions.
In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.
Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute. Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature. Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps. Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks. Preheat oven to 375 degrees F (190 degrees C). Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet. Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool. Reduce oven temperature to 350 degrees F (175 degrees C). Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract. Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves. Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.
In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.