HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475 degrees F (245 degrees C). Cut an "X" into the bottom of each chestnut using a sharp knife, trying not to pierce through the skin. Arrange chestnuts on a baking sheet. Bake in the preheated oven until toasted, about 15 minutes. Cool chestnuts until easily handled. Shell and peel chestnuts and break into small pieces. Reduce oven temperature to 350 degrees F (175 degrees C). Heat butter in a skillet over medium heat; cook and stir celery and onion until onion is soft and translucent, about 10 minutes. Add chestnuts, salt, poultry seasoning, and black pepper; stir until evenly mixed. Put bread cubes in a large bowl. Mix chestnut mixture into bread cubes. Beat eggs and milk together in a bowl; drizzle over bread cube mixture and toss to coat. Transfer mixture to a baking dish. Bake in the preheated oven until browned and crisp, 30 to 45 minutes.
Mix sugar, olive oil, salt, lemon zest, and lemon extract together in a bowl until blended. Spoon into a 1-pint jar; tighten the lid.
Preheat oven to 325 degrees F (165 degrees C). In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.
Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour; add to creamed mixture. Add red wine and mix well, but not for too long. Add cocoa powder to taste. Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool. Sift together flour, baking soda and baking powder. Set aside. In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla. On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix. Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack. For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon. For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream. To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and cool. In a large bowl, mix together the mayonnaise, mustard, relish, olives, celery and green onions. Mix in the macaroni, and season with salt and pepper to taste. Add more mayonnaise if you like. For best flavor, cover and refrigerate over night. Sprinkle with paprika just before serving.
Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.
Preheat oven to 350 degrees F (175 degrees C). Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes. Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined. Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish. Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top. Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour. Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Heat olive oil in a large pot over medium-high heat. Saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes. Break ground turkey into small pieces and add to pot; season with Italian seasoning and oregano. Cook and stir mixture until turkey is completely browned, 7 to 10 minutes. Stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes. Stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. Cook until the liquid is reheated, 1 to 2 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone non-stick mat that is larger than the tray to prevent juice from spilling onto the tray. Combine strawberries, 1/4 cup sugar, and balsamic vinegar in a bowl; toss gently to coat. Transfer to the baking sheet, scraping down the bowl with a spatula to ensure all the liquid is included. Bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool, about 30 minutes. Transfer cooled strawberries and all juice to the bowl of a food processor. Add remaining 1/4 cup sugar and cream; mix until smooth. Pour strawberry mixture into an ice cream maker and freeze according to manufacturer's instructions until it reaches the creamy texture of a gelato, 40 to 45 minutes. Serve immediately.
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan. Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk. Spread cream cheese mixture over the red velvet layer in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.
Whisk the olive oil, rice vinegar, balsamic vinegar, lemon juice, white sugar, and black pepper together in a bowl.
Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.
In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.
Melt butter in a small saucepan set over medium heat. In a medium-size bowl, stir flour with sugar. Then whisk into melted butter until mixture is moistened. Stir in milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes. Stir in brandy and vanilla. Remove from heat. Serve right away over Apple Coffee Cake with Brown Sugar Sauce. Or cover and refrigerate for a week or more. Reheat just before serving.
Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Heat oil in a small skillet over medium heat. Saute onion until translucent. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish. Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.
Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve. Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese. Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.
Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds. Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Melt the margarine in a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Saute over medium heat until the mushrooms begin to shrink, about 10 minutes. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
Whisk together eggs, milk, vanilla extract, cinnamon, and ginger in a bowl until smooth. Stir in the baking mix until moistened, then add the bananas and chocolate chips, and stir to mix. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip over once bubbles appear on the top. Cook until browned on the other side. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Drain peppers and remove all seeds. In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers. Bake for 30 minutes. The stuffed peppers are best served at room temperature.
To make our brine flavor infusion, pour about 2/3 cup cooking wine into a glass. Stir in rosemary and garlic. Microwave on high 1 minute. Cool to room temperature--at least 30 minutes, stirring once or twice. (Or place glass in an ice water bath to chill faster; stir occasionally.) Meanwhile, pour remaining Holland House cooking wine into a non-metallic container or bowl that is wide and deep enough to hold the 4 chops. Add sugar, salt and pepper; stir until sugar and salt are dissolved. Stir in the cooled flavor infusion. Place pork chops in brine so they are completely submerged. Cover and refrigerate 18 to 24 hours, turning chops at least once. Preheat grill to medium-low heat, 325-350 degrees F. Arrange coals to grill chops over indirect heat. Drain chops and discard brine. If desired, rub both sides of chops with ancho chile powder. Grill 10 minutes; turn and grill 4-6 minutes more or until internal temperature is 140 degrees F. Remove, cover with foil and let rest 5 minutes before serving.
In a large bowl, fold together the pudding mix and whipped topping. Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C). Place the Brussels sprouts, pecans, olive oil, and garlic onto a large rimmed baking sheet, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down. Roast in the preheated oven until golden brown and tender, 20 to 25 minutes.
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until lightly golden, 20 to 25 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 chop coarsely. Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted. Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top. Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.
Preheat oven to 350 degrees F (175 degrees C). In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat. Pour butter into a 9x13 inch baking dish. Stir in potatoes. Bake in preheated oven for 1 1/2 hours, stirring occasionally.
Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker. Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker. Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.
Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.
Mix soy sauce, Worcestershire sauce, lemon juice, sesame oil, granulated garlic, honey, onion powder, white pepper, and ginger together in a bowl. Transfer to a 1-gallon resealable plastic bag.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat. Lay bacon slices onto the prepared baking sheet. Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes. Remove from sheet and cool thoroughly; chop bacon and set aside. Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces. Pour batter into an ice cream maker and freeze according to manufacturer's instructions. Serve soft or pack ice cream into lidded container and freeze to harden if desired.
Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners. Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks. Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts. Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache. Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting. Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.
Beat eggs, soy milk, and olive oil together in a small bowl. Mix all-purpose flour, whole-wheat flour, flax seeds, salt, cinnamon, and nutmeg together in a separate bowl. Stir the egg mixture into flour mixture until well mixed. Heat a lightly oiled skillet over medium heat. Pour about 1/4 the batter in the hot skillet and cook until batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet, 2 to 3 minutes. Flip and continue cooking until lightly golden on the other side, 1 to 2 minutes. Place cooked crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
In a medium saucepan cook the rice with the water. Preheat oven to 450 degrees F (225 degrees C). Line a pie plate with pastry and set aside. In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft. Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top. Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.
In a shallow dish, soak chicken thighs in soy sauce. Squeeze juice from the lemons into the dish. Let stand for at least 10 minutes. While the chicken is marinating, melt butter in a large skillet or wok. Add garlic and fry until tender. Add chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes. Serve over white rice with pan drippings.
Place vodka, grapefruit juice, pomegranate juice, vermouth, cream of balsamic, cranberry juice, and peppercorns in a cocktail shaker. Fill shaker with ice and shake well; strain into a martini glass. Sprinkle with orange zest.
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix sweet potato wedges, Italian dressing, 1/4 cup Parmesan cheese, and garlic powder together in a bowl until sweet potatoes are evenly coated. Season with black pepper. Arrange potato wedges on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes, then flip potatoes over; continue baking until easily pierced with a fork, 15 to 20 minutes more. Sprinkle sweet potato fries with the remaining 1 tablespoon Parmesan cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.