HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with remaining ingredients to resemble snowmen. Refrigerate 1 hour or until firm. Keep refrigerated.
Whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy. Toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. Pour about 1/2 of the dressing over the salad and stir to coat. Stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.
Preheat pizzelle baker according to manufacturer's instructions. Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl. Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth. Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.
Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans. Bake at 425 degrees F (220 degrees C) for 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange peppers on a baking sheet. Broil peppers in the preheated oven until bubbling and skin becomes blackened, 5 to 10 minutes per side. Remove from oven and transfer peppers to a bowl of ice water; set aside for skin to loosen from peppers, about 10 minutes. Remove peppers from water and peel blackened skin from peppers and remove seeds. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Place peppers and dates in a food processor; pulse until evenly combined. Mix pepper-date mixture, ground beef, goat cheese, 1/4 cup barbeque sauce, bread crumbs and egg together in a bowl or in a stand-mixer until evenly combined. Pour beef mixture into the prepared loaf pan. Spread 2 tablespoons barbeque sauce evenly over meat mixture. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain. Drizzle olive oil over the cooked pasta and toss gently to coat. Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil. Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish. In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil. Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.
Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.
Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes. Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.
In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large pot cook ground beef with water over medium heat. Once beef has cooked, remove excess water with a spoon. Allow some liquid to remain to enhance flavor. Add tomato sauce, celery, green bell pepper, and soy sauce. Cook for 10 minutes. Add garlic, oregano, and basil to taste. Simmer for 10 to 20 minutes. Serve meat sauce over drained and cooked pasta.
Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.
Mix mashed avocado, sour cream, and green salsa together in a bowl; stir cheese, tomato, and red onion into the avocado mixture.
Set asparagus spears onto paper towels to absorb excess liquid. In a small bowl, mix together the mayonnaise, onion and seasoning salt. Remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. Place a spear onto the slice and roll up. Cut each roll in half, and arrange on a serving tray. Cover with plastic wrap, and refrigerate until serving.
Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C). In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
In a greased 10 x 15 inch pan, place the corn chips. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level. Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.
Wash the pork ribs, potatoes, and carrots. Put water, pork ribs, potatoes, and carrots into a pot and boil. Add salt and pepper to taste. Simmer and cook for 3 to 4 hours or until ribs are completely cooked. Can also be made in a crockpot set at low for 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish. Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour. Bake for 30 to 40 minutes or until onions are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 17 minutes. Let cupcakes cool in the tin, about 20 minutes. Transfer cupcakes to a flat work surface. Trim each cupcake into the shape of a round sushi roll or rectangular maki. Coat the cake rolls with icing and shredded coconut. Top with gum drops, dried mango, dried ginger, and sprinkles. Wrap fruit rolls around the cake rolls.
Preheat oven to 400 degrees F (200 degrees C). Spread potatoes on a baking sheet; drizzle with olive oil and stir potatoes to coat. Stir Greek seasoning, lemon zest, salt, and pepper together in a small bowl; sprinkle seasoning mixture evenly over potatoes. Bake in the preheated oven until tender when pierced with a fork, about 20 minutes. Crumble feta cheese over potatoes; sprinkle with mint.
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes are almost done but still firm, about 15 minutes. Drain and cool. In a cup or small bowl, mix together the paprika, cayenne pepper, mustard powder, garlic, black pepper, celery salt, cumin and parsley. Set aside. When the potatoes are cooled, slice them lengthwise into wedges. Place them skin side down on a plate. Coat with cooking spray and sprinkle the seasoning evenly over them. Cover and let stand for 1 hour. Preheat an outdoor grill for medium heat. Grill potato wedges until browned and hot, turning occasionally to avoid burning. Serve with sour cream.
Preheat oven to 375 degrees F (190 degrees C). Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries. Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.
Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside. In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes. Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside. In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.
Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes. Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot. Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.
Place chopped chocolate bars, marshmallows, milk, and salt in the top of a double boiler. Heat and stir until mixture is melted and smooth. Remove from heat and allow to cool, stirring occasionally. In a medium bowl, beat cream until soft peaks form. Fold cream into cooled chocolate mixture. Pour mixture into graham cracker crust. Chill before serving. This pie is also delicious frozen.
Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine. Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper. Allow the sauce to cool completely. To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Fill a cocktail shaker with ice. Pour in whiskey, orange and lemon juices, and grenadine. Strain into a chilled glass and garnish with a twist of lemon peel.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer. While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish. Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with greased foil, shiny side up. In a small saucepan, combine brown sugar, butter, and syrup. Cook and stir over medium heat until well blended. Remove from heat. Stir in the nuts, flour, and liqueur. Mix until well blended. Drop teaspoonfuls onto a greased, foil-lined cookie sheet about 5 inches apart (bake only 4-5 at a time; cookies spread when baked). Bake for 9-11 minutes; let stand 1 minute. Remove from cookie sheet. Pull up three sides to center to form a triangle, or roll around the greased handle of a wooden spoon. If cookies are difficult to remove from sheet, reheat them in oven about 30 seconds. Cool on rack.
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray. In a medium bowl, sift together flour, salt and baking powder. Set aside. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Preheat oven to 375 degrees F. Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in all chips and pecans. Drop by rounded tablespoonfuls on ungreased baking sheets. Bake at 375 degrees F for 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling racks.
Heat oil in a medium skillet over medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20 minutes. Mix sugar and flour together in a medium bowl, then add sour cream and mix well; finally stir in vinegar and mix well. Add mixture to cabbage and simmer all together until desired consistency is reached.
Preheat oven to 300 degrees F (150 degrees C). Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a mixing bowl, combine the potatoes, chicken, peas and corn. Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with vegetable oil. Beat sweet potatoes, white sugar, eggs, milk, 1/2 cup melted butter, vanilla extract, and cinnamon together in a bowl using an electric mixer until smooth; pour into the prepared baking dish. Mix brown sugar, pecans, flour, and 1/3 cup melted butter together in a bowl; spread over sweet potato mixture. Bake in the preheated oven until souffle is set in the middle, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch diameter cake pans. Place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. Set aside. Beat the sugar with the shortening in a mixing bowl. Add the eggs one at a time, and continue beating until batter is smooth. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake pans, dividing evenly. Bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before frosting. To make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. Gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7. To frost the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.
Make a deep vertical cut on each side of the potato and apple. Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl. Mix egg, flour, maple syrup, salt, and nutmeg into the bowl. Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 13 minutes; drain. Heat olive oil in a large pot over medium heat. Cook and stir sausage in the hot oil until lightly browned, 5 to 7 minutes. Add onion, red bell pepper, and garlic to sausage mixture; cook and stir until peppers are tender, 5 to 10 minutes. Stir white wine into sausage mixture; bring to a simmer and cook until slightly reduced, 3 to 5 minutes. Add tomatoes, red pepper flakes, salt, and black pepper; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce thickens, 10 to 15 minutes. Mix rigatoni, Romano cheese, and fresh basil into sausage mixture; bring to a simmer and cook until cheese melts and flavors blend, about 3 minutes. Ladle into bowls and top with goat cheese.
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, eggs, bread crumbs, salt, and black pepper together in a large bowl. Add green bell pepper, red bell pepper, yellow bell pepper, and onion; mix. Spread the beef mixture into a 13x9-inch glass baking dish. Make a trough in the middle of the meat mixture. Put 3/4 of the Cheddar cheese and half the tomato sauce into the trough. Fold the beef mixture around the cheese and sauce filling to form a loaf, pinching to seal. Loosely cover the meat loaf with aluminum foil. Bake in preheated oven until the beef is cooked through and the cheese in the middle is melted, about 45 minutes. Remove and discard aluminum foil. Top meat loaf with remaining Cheddar cheese and tomato sauce. Continue baking until the cheese melts, about 15 minutes. Rest meat loaf 10 to 15 minutes before slicing to serve.
Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl. Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.