HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish. In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed. Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes. Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine dates, raisins, prunes, and water. Boil for 5 minutes, then stir in butter and salt; set aside to cool. When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. Spoon into muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Grease a 9x13 inch baking dish. Stir the brown sugar, corn syrup, and butter together in a saucepan over medium-high heat until bubbly. Pour into the prepared baking dish, then arrange the sliced French bread evenly over the syrup. Whisk together the eggs, milk, vanilla extract, flour, and salt until smooth. Pour over the French bread. Cover, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Stir together the white sugar and ground cinnamon; sprinkle over the french toast. Bake in preheated oven until golden brown on top, about 50 minutes.
Heat oven to 375 degrees F. Cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted. Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).
Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes. Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more. Strain brine into a separate food-safe container.
To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough. Place the cherries into the tart shell. Fit as many as you can in in one layer. To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries. Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.
Cook tortellini according to package directions. Rinse under cool water, and allow to cool slightly. In a large resealable plastic bag, combine bread crumbs, cornflake crumbs, salt, pepper, and parsley. Heat oil in a deep fryer or deep skillet over medium heat. In small batches, dip the tortellini in egg, and place in resealable bag. Shake to coat, and set aside on a plate until the oil is hot. In batches, deep fry breaded tortellini until golden brown. Serve with tomato sauce for dipping.
Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Mix white miso, sake, soy sauce, brown sugar, and sesame oil together in an ovensafe glass or ceramic baking dish. Stir in chicken strips. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until marinade has thickened and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 30 to 35 minutes.
Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.
Heat oil in a 12-inch skillet over medium-high heat. Place flour in a medium-sized bowl. Whisk egg and water together in another bowl. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed. Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper. Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper. Pour sauce over cutlets and serve with dill potatoes.
Combine banana, blueberries, vanilla yogurt, strawberries, cherries, and milk in a blender; blend until smooth, about 60 seconds.
Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool. In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer. In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.
In a large stock pot lightly brown ground beef, and drain if needed. Add onion and garlic and cook until onion is translucent. Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.
Season beef with salt, pepper, and paprika. Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients. An hour before serving, add potatoes and chili.
Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill. Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue. Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
Sift flour with baking powder and salt. In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan. Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top. Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.
Preheat oven to 350 degrees F (175 degrees C). Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside. In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
Beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour filling into crust. Drizzle syrup over the filling, and swirl. Chill.
Preheat oven to 350 degrees F (175 degrees C). Grease 4 muffin tins or line with paper liners. Combine butter and chocolate in a saucepan over medium-low heat. Cook and stir until melted, about 5 minutes; mix in coconut. Beat eggs with an electric mixer in a bowl. Mix in sugar, flour, vanilla extract, and salt. Fold in walnuts. Fold in chocolate mixture. Spoon batter into prepared muffin tins until 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes. Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more. Transfer brisket to platter; cut into thin slices across the grain.
Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef. Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat. Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation! Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.
Melt the butter in a large skillet over medium-low heat. Add the habanero peppers, and cook 5 to 8 minutes, stirring frequently. Remove and discard the peppers, then stir the peaches into the flavored butter. Increase the heat to medium-high. Cook and stir until the peaches begin to sizzle in the butter, then stir in the brown sugar and cinnamon. Continue stirring until the peaches are tender and the sugar has turned into a golden brown glaze, 3 to 5 minutes more. Spoon the peaches into individual bowls. Scoop the ice cream over the peaches, and sprinkle with peanut brittle to serve.
Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl. Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour. Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes. Bake at 325 degrees F (165 degrees C) for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Peel and cut into 1/2-inch slices; layer the sweet potatoes and apples into a 9x13-inch baking dish. Meanwhile, stir together the sugar, cornstarch, salt, cinnamon, and nutmeg in a saucepan. Stir in the water and butter and bring to a simmer over medium heat. Cook and stir until thickened and no longer cloudy, 5 to 10 minutes. Pour over the sweet potatoes. Bake in the preheated oven until the apples are very tender and the sweet potatoes are golden on top, about 1 hour.
In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour. Preheat the grill for high heat. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees F on medium heat. Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Dip fish into batter. Shake off excess. Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.
In a large bowl, combine the turkey, celery, apples and walnuts. Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chilled.
In a mixing bowl, combine the cream cheese and sour cream. Mix until smooth. Spread in a 9x13 inch pan. Sprinkle the pan's contents with garlic salt. Cover the mixture with a thin layer of picante sauce. Add another layer of tomatoes, onions and olives. Top with a layer of cheddar cheese. Chill for 30 minutes. Serve with tortilla chips.
Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
Preheat oven to 325 degrees F (165 degrees C). Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs. Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
Place the asparagus in a steamer basket, and set over about 1 inch of boiling water. Cover, and steam for 5 to 8 minutes, or until tender and bright green. In a small saucepan, stir together the yogurt and lemon juice. Cook over medium heat until warmed. Place steamed asparagus onto serving plates, and spoon the sauce over, or serve sauce separately.
Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl. Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.) Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet. Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red wine vinegar, bell pepper and black pepper to taste. Toss together and refrigerate 1-4 hours before serving.
Preheat oven to 300 degrees F (150 degrees C). Combine the butter, sugar, flour and maple syrup, blend until smooth. On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets. Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
Beat avocado with lime juice in a small mixing bowl; add salsa, cream cheese, garlic, salt, and hot pepper sauce. Transfer mixture to a food processor; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.