HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together. Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes. Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla. Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl. In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12x17 inch baking sheet. Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely. While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning. To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.
Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended. Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours. Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Place dandelion greens, olive oil, Parmesan cheese, and garlic in a food processor; blend until smooth. Season with salt and red pepper flakes.
Mix goat cheese, honey, and basil together in a bowl until smooth and creamy; refrigerate for 20 minutes. Preheat toaster oven or oven to 400 degrees F (200 degrees C). Fill dates with goat cheese filling using a small spoon. Wrap each date with enough prosciutto to cover entire date and secure with a toothpick. Arrange on a baking sheet. Bake in the preheated toaster oven until prosciutto becomes crisp and caramelized, about 10 minutes. Flip each date and continue baking until crisp on top, about 5 more minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet. Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes. Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper. Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat. Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil. Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Stir in the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes are nearly tender, about 10 minutes. Add the frozen pepper mix and corn; season with red pepper flakes, salt, and pepper to taste. Cook, stirring occasionally, until the mixture is hot and the potatoes are tender, about 10 minutes more. Meanwhile, heat the remaining 2 tablespoons of canola oil in a large skillet over medium heat. Once hot, crack in the eggs, and cook to your desired degree of doneness, about 1 1/2 minutes per side for over-medium. Portion the kielbasa hash into 6 servings, and top each serving with a fried egg.
Blend coconut water, kale, walnuts, and coconut in a blender until smooth; refrigerate up to 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.
Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes. Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute. Divide warmed black beans between two bowls. Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Mix graham cracker crumbs and melted butter in a bowl. Press onto the bottom of the prepared springform pan. Combine Neufchatel cheese and sugar in a large bowl until smooth. Blend in milk, then mix in eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla extract, and flour until smooth. Pour cream cheese mixture into prepared crust. Bake in preheated oven until center sets, about 1 hour. Turn oven off and let cake cook in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until ready to serve.
Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes. Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.
Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes. Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.
Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time. Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap. Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups. Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast walnuts in the preheated oven until golden brown and fragrant, 8 to 10 minutes. Chop coarsely. Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in 1/4 cup bourbon, egg, and vanilla extract until batter just combined. Fold in flour, 1/2 cup caramel candies, and salt. Grease a 9x13-inch baking pan with cooking spray. Spread batter evenly in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool, about 15 minutes. Heat 1/3 cup caramel candies in a double boiler over medium-high heat until soft and malleable, about 5 minutes. Pour in heavy cream and 1 tablespoon bourbon; stir constantly until combined. Remove from heat and cool slightly, 5 to 10 minutes. Drizzle or spread caramel sauce over the cooled blondies. Scatter chopped walnuts on top. Sprinkle smoked salt over walnuts.
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 large skillet, brown beef over medium heat; cook until no longer pink and drain. Add sauce and simmer on low. Add green bell pepper and onion; mix well. Remove from heat and immediately mix in bread crumbs and cheese. Add sauce to pasta; serve immediately.
Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes. Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary. Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.
Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth. In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur. Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim. Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
To make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use. Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm. In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm. In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Heat olive oil and garlic in a frying pan over medium heat for 1 minute. Add tomato, bell pepper, and onion. Cook until soft, about 4 minutes. Season with salt and pepper and remove from heat. While vegetables are cooking, toast bread slices. Spread hummus onto 1 slice. Spread vegan mayonnaise on the other and lightly season with salt and pepper. Layer sun-dried tomatoes, lettuce, and cooked vegetables onto 1 slice and top with the remaining slice. Cut sandwich in half.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain beef and place in a slow cooker or crock pot with salsa, condensed cream of mushroom soup and processed cheese food. Cook on high until cheese is melted. Lower heat and simmer until serving.
Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Mix kosher salt, black pepper, and seasoned salt together in a small bowl to make seasoning mixture. Shape ground chuck into four 6-inch patties that are 3/4-inch thick. Press your thumb into the center of each patty to make an indentation. Brush 1/2 teaspoon oil over each side. Sprinkle 1/2 teaspoon seasoning mixture over each side. Place seasoned patties on a plate lined with waxed paper and freeze until firm, about 15 minutes. Fill a barbeque starter chimney with lump charcoal and ignite in an outdoor briquette barbecue grill; heat until charcoal turns white. Spread charcoal evenly on lower grate. Add upper grate, cover grill, and let heat for 5 minutes. Lightly oil the grate. Grill patties, covered, until browned, about 5 minutes. Flip and cook until second side is browned, about 4 minutes. Place 2 slices Monterey Jack cheese over each patty; cook until melted, about 1 minute. Transfer patties to a plate and tent with aluminum foil. Brush 1 tablespoon melted butter over insides of each roll. Place roll halves buttered-side down on the grill; toast until golden, 30 seconds to 1 minute. Transfer to a flat work surface. Top the bottom half of each roll with 1/4 of the avocados, 2 lettuce leaves, 1 tomato slice, 1/4 of the red onion slices, and 3 slices of bacon. Whisk mayonnaise and horseradish together in a bowl until smooth. Spread a thin layer of mayonnaise mixture on each burger patty and place over bacon slices. Cover with top halves of rolls.
Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping tablespoon over each cookie. (All batter will not be used.) Bake 14 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes; remove to wire racks. Cool completely. Microwave marshmallow creme in medium microwaveable bowl on high for 15 seconds. Gradually stir in whipped topping until blended. Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down.
Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat. Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup. Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top. Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours. Top each cheesecake with whipped cream and toasted coconut.
In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes. Makes 6 large tortillas; may be cut in half to serve 12.
Salt and pepper the chicken breasts on both sides. Heat oil in skillet over medium-high heat. Place the chicken in oil and cook until chicken begins to turn white, about 3 or 4 minutes. Turn and cook until chicken is browned, 3 or 4 more minutes, and internal temperature reaches 165 degrees F. Remove chicken from skillet. Add remaining oil to pan. Stir in onions and red and green bell peppers. Cook and stir until the onions are softened and slightly browned, about 5 minutes. Stir in the tomato-basil sauce; let simmer for about 5 minutes until slightly thickened. Return the chicken to the pan and cook until chicken is heated through, a few minutes more. Serve over hot rice or quinoa. Garnish with chopped cherry tomatoes, green olives, and capers.
In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours. "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger. Strain the bug through muslin cloth, pouring the liquid into a separate large container. Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew. Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.
Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.
Preheat the broiler. Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp.
Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet. Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute. Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet. Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.