HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners. Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups. Blend cream cheese and sugar in a large bowl until creamy. Add egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter. Mix until incorporated. Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup. To make the crumb topping, combine the crushed RITZ Bits Peanut Butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. Set aside. Bake cheesecakes in preheated oven 15 minutes. Remove cheesecakes and evenly distribute crumb topping over each cake. Return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes. Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours. Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes. Leftover cheesecakes should be stored in the refrigerator.
Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels. Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture. Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil. Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.
Heat a skillet over medium heat. Lightly grease with cooking spray. Add onion and garlic. Cook and stir until softened, about 6 minutes. Stir in tomatoes, sausage, salt, and pepper; cook until sausage starts to brown, about 8 minutes. Place grits in a serving bowl; cover with the sausage mixture. Top with hot sauce.
Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl. Whisk in the peanut oil and sesame oil until blended and thick. Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles. Pour the dressing overtop, and toss to mix immediately prior to serving.
Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets. Cream butter and sugar together. Add the eggs, mixing well. Set aside. Sift flour, baking soda and coriander together. Add alternate batches of flour mixture and the milk to the butter/eggs/sugar mixture. Mix well. Knead on floured board until smooth. Roll out dough and cut into 2 inch circles. Bake for 15 minutes or until light brown. Cool on racks.
Butter a baking sheet. Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup. Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. Stir butter into pecan mixture and heat in microwave for 2 more minutes. Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. Allow to cool completely before breaking brittle into pieces. Store in an airtight container.
Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.
Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate. Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur. Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate. Fill pie plate with apples, creating a slight mound. Combine flour, oats, brown sugar, cinnamon, and nutmeg in a large bowl. Cut in butter with a pastry blender or knife and fork until mixture is crumbly. Sprinkle over apples. Bake in the preheated oven until apples are tender and bubbling and top is lightly golden brown, 45 to 55 minutes. Let cool before slicing, about 15 minutes.
Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours. Stir fish into congee and simmer until cooked through, about 10 minutes. Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out. In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated. Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix eggs, peanut butter, agave nectar, vanilla extract, salt, and stevia together in a bowl. Sift coconut flour and baking powder together in a bowl; stir into egg mixture until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Melt butter in a skillet over medium-low heat; cook and stir chanterelle mushrooms and garlic in the hot butter until mushrooms have softened, 8 to 10 minutes. Heat olive oil in a saucepan over medium heat; cook and stir pork in the hot oil until browned and meat is no longer pink inside, 8 to 10 minutes. Transfer pork to a plate, leaving pan drippings in saucepan. Pour mushroom mixture with butter into pan drippings. Stir flour into mushroom mixture until thoroughly combined; mix in water and bring gravy to a boil, stirring often. Season to taste with salt and black pepper. Serve pork cubes with chanterelle gravy.
In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat. In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay (TM) seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat an outdoor grill for high heat and lightly oil the grate. Combine butter and garlic in a bowl and mix thoroughly. Spread butter mixture over 1 side of each bread and place on a baking sheet. Sprinkle with salt and pepper. Reduce grill heat to low and place bread, butter-side down, onto grill. Cook until grill marks appear, about 2 minutes, moving bread around every 15 to 20 seconds and watching for flare-ups. Turn bread over and sprinkle evenly with mozzarella cheese. Close grill and cook until cheese is melted, 1 to 2 minutes more. Transfer to a baking sheet, cut each bread into quarters, and serve warm.
Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese. Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion. Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.
Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds. Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.
Mix flour, salt, and sage together in a large bowl. Form a well in the center. Mix 2 teaspoons warm water, honey, and yeast together in a small bowl. Pour mixture into the well without mixing. Cover bowl with a cloth; set in a warm area for 15 minutes. Pour the remaining water and 1 teaspoon olive oil into the flour-yeast mixture; stir with a wooden spoon until dough sticks together. Cover with a cloth and keep warm. Let rise until doubled in volume, about 1 hour. Punch down dough and turn onto a lightly floured surface. Knead until smooth, using the remaining flour as needed. Return to the bowl; cover and let rise until doubled in volume, about 40 minutes. Grease a baking sheet with the remaining olive oil; lightly dust with flour. Punch down the dough; divide into 12 equal parts. Shape into ovals and cut a cross on top of each roll with a butter knife. Place rolls on the prepared baking sheet. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Brush the rolls with egg white. Preheat oven to 450 degrees F (230 degrees C). Bake rolls in the preheated oven until golden, about 15 minutes.
Place a large skillet over medium-high heat. Crumble ground beef into skillet; add onion and celery. Cook and stir beef mixture until beef is completely browned, 7 to 10 minutes. Stir ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and lemon juice through the beef mixture. Reduce heat to medium-low and cook mixture at a simmer until mixture is hot and sauce has thickened, about 20 minutes.
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the slow cooker. The meat should be saucy and moist. Preheat the oven to 400 degrees F (or use the broil setting if you have that) transfer the mixture to a baking sheet lined with Reynolds Wrap(R) Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting). Transfer to a serving platter and enjoy on sandwiches, with a baked potato, or however else you want to enjoy it.
Sort and rinse beans, then place into a large pot along with the water, jalapeno peppers, garlic powder, cumin, and oregano. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, 1 1/2 to 2 hours. Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir the beef into the simmering beans along with the salt, diced tomatoes, and tomato paste. Return to a simmer, and cook for 15 minutes. Remove from the heat, and allow to stand for a few minutes before serving.
In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones. Preheat oven to 400 degrees F (200 degrees C). Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.
Preheat oven to 350 degrees F (175 degrees C). Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper. Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.
Preheat oven to 275 degrees F (135 degrees C). Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve. Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined. Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place. Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt. Bake in the preheated oven until the rice is tender, about 1 1/2 hours.
Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9x11 dish. Spread 1/2 cup Marzetti Old Fashioned Caramel Dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer. Top with half of banana slices. Repeat process with remaining ingredients. For topping, spread whipped topping over all, drizzle with Marzetti Old Fashioned Caramel Dip and sprinkle with cinnamon.
Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour. Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain. Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl. Whisk olive oil, lemon juice, and vinegar in a separate bowl; pour over bulgur mixture. Season with salt and pepper; toss to coat. Cover with plastic wrap and refrigerate to blend flavors, at least 6 hours.
Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well. Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C). Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.
Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan. Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.
Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes. Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired. Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.
Preheat a waffle iron according to manufacturer's instructions. Mix walnut flour, almond flour, baking powder, vanilla extract, cinnamon, nutmeg, and stevia together in a large bowl. Mix melted butter and applesauce together in a measuring cup, adding only enough applesauce so mixture is 1/2 cup. Beat egg whites in the bowl of a stand mixer until fluffy and stiff peaks form. Remove 2/3 of the beaten egg whites and set aside in a bowl. Place flour mixture and butter-applesauce mixture in the bowl of the stand mixer with the remaining egg whites; beat on low using the stirring paddle until batter is thoroughly combined. The mixture will be dry. Fold reserved egg whites into batter until incorporated. Ladle 1 to 2 scoops batter into the preheated waffle iron; cook according to manufacturer's instructions. Repeat with remaining batter.
Combine tequila, mint leaves, sugar, and lime wedges in a tall glass; vigorously stir the mixture, crushing mint with the back of a spoon to release oils and squeezing juice from the lemon wedges. Top with club soda and stir gently to serve.
Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes. Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated. Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes. Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal. Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes. Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet. Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart. Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.