HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 12 muffin cups with square sheets of waxed paper. Heat white sugar, brown sugar, evaporated milk, and frozen orange juice concentrate together in a heavy-bottomed saucepan over low heat; cook and stir until sugar dissolves, 2 to 3 minutes. Stir vanilla extract into the sugar mixture. Fold pecan pieces through the mixture. Cook without stirring until the mixture reaches a temperature of 235 degrees F (113 degrees C), 5 to 10 minutes; remove from heat immediately. Stir candy mixture until it begins to turn opaque and stiff but can still be spooned easily; spoon into prepared muffin cups. Cool pralines completely before serving.
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
Place chicken thighs in the chicken stock in a large pot. Bring to a boil over medium heat, cover, and simmer until the chicken thighs are no longer pink at the bone, about 20 minutes. Remove chicken, and set aside to cool. Stir in the potatoes, tomatoes, beets, carrot, cabbage, onion, garlic, red wine vinegar, tomato paste, and bay leaf. Cover and simmer until the potatoes are tender, about 30 minutes. Meanwhile, chunk the chicken, and discard the bones. Return the chicken thighs to the soup, and simmer uncovered for 20 minutes. Season with salt and pepper.
Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust. In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges. Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs. Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan. Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top. In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.
Mix together flour, oil, and ice water. Divide dough in half. Roll each piece between two pieces of plastic wrap.
Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan. In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator. Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion. Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan. Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan. Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese. Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.
In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries. Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Preheat oven to 450 degrees F (230 degrees C). Arrange sweet potatoes onto a baking sheet. Drizzle coconut oil over the sweet potatoes; season with cumin, garlic powder, salt and pepper. Bake in the preheated oven, turning occasionally, until soft in the center, 20 to 25 minutes. Garnish with paprika and cilantro.
Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute, but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together, 5 to 8 minutes. Add rose water; cook and stir until flavors blend, 8 to 10 minutes more. Let mixture cool until safe to handle, but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.
Combine chicken, sweet potatoes, applesauce, onion, curry powder, garlic, apple cider vinegar, ginger, salt, and pepper in a resealable freezer bag; place in the freezer until ready to cook. Place chicken mixture into a slow cooker on Low heat; cover. Cook until chicken is tender, about 8 hours.
In the container of a blender, combine the Irish whiskey, sugar, lemon juice and ice cubes. Cover and blend until slushy, 15 to 30 seconds. Pour into glasses and serve.
Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water. Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency. Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well. Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.
Soak rice in 1 cup water for 6 to 8 hours. Drain. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat and brown the ham bone on all sides, about 15 minutes. Reduce heat to medium and stir in the onion, celery, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add the black-eyed peas, 2 cups of water, chicken broth, wine, ham, bay leaves, thyme, salt, and pepper; stir. Bring the mixture to a boil. Reduce heat and simmer until the mixture is thickened and the flavors have blended, 30 to 60 minutes. Add more chicken stock if the mixture is too thick. About 30 minutes before serving, bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand covered for about 10 minutes to absorb steam. Remove the ham bone from the soup, cutting any extra ham off the bone and returning it to the pot. Discard the bone. Stir the cooked rice into the black-eyed pea mixture until well combined and serve.
Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; set a baking rack on top. Rub salt and pepper over the pork ribs; place on the prepared baking sheet. Cook in the preheated oven, flipping once, until meat pulls away easily from the bone, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Heat oil in a large skillet or wok over medium heat. Add celery, ginger, and garlic; cook and stir until fragrant, 2 to 3 minutes. Reduce heat to low. Mix in soy sauce, chile pepper, sake, tomato puree, sugar, balsamic vinegar, and salt; stir until sauce is combined. Remove from heat. Toss pork ribs in sauce until coated.
Place coffee, ice cream and Carnation Breakfast Essentials Drink in blender; cover. Blend until smooth.
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once. In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Preheat oven to 325 degrees F (165 degrees C). In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top. Bake in preheated oven for 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt(R)). Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.
Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water. Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes. Pour warm water into the reserved sugar in the small cup; add yeast. Pour bread flour atop the oat mixture. Pour yeast mixture over the flour. Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine. Grease 2 bread pans. Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Mix tomato sauce, tomato paste, ketchup, sugar, onion powder, garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon Worcestershire sauce in a bowl. Place stewed tomatoes in a large bowl; crush tomatoes using a fork. Add turkey, crushed crackers, onion, green bell pepper, eggs, 1 tablespoon oregano, thyme, 2 tablespoons Worcestershire sauce, garlic, and 2 teaspoons black pepper; mix until evenly combined. Spoon meatloaf mixture into the prepared baking dish. Form into a loaf, leaving about 1/2 inch between loaf and sides of dish. Spoon half the tomato topping over the loaf. Bake in the preheated oven for 45 minutes. Spoon the remaining tomato topping over loaf and top with mozzarella cheese. Bake until no longer pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Whisk 4 eggs together in a bowl. Cut 2-inch holes out of the center of each bread slice, reserving the cut-outs. Heat olive oil in a skillet over medium heat. Dip bread into the whisked eggs, covering completely on both sides. Place each piece of dipped bread, 1 at a time, into the hot skillet; immediately crack an egg into the hole of the bread. Cook until egg is over-easy, about 1 minute per side. Dip the bread cut-outs into the remaining whisked eggs and cook in the hot skillet until browned, about 2 minutes per side. Place the centers back into the center of each piece of bread to complete the top of the "basket".
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish. Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.
Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes. Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust. Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer. Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Dissolve yeast and sugar in 2 tablespoons of the lukewarm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Sift flour into large bowl, add yeast mixture, melted butter, remaining milk, egg, and salt. Stir well to combine until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough in a large bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Punch dough down, cover with a towel, and let rise in a warm place for 1 hour. Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add onion and saute on low heat until soft, about 15 minutes. Remove from pan and cool slightly. Mix bacon-onion mixture with sour cream and season with a little salt and pepper (be careful not to over-salt, as bacon is already salty). Preheat oven to 400 degrees F (200 degrees C). Grease a 10- or 12-inch springform pan. Roll dough on lightly floured surface to fit springform pan and cover pan. Fill with bacon-onion mixture. Bake in preheated oven until dough is set and filling is slightly browned, about 30 minutes.
Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Coat the inside of a slow cooker with about 1 tablespoon olive oil. Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet. Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast. Cook on High until meat is cooked through and tender, about 4 hours.
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir. Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat, allow to cool completely. Pour syrup through a strainer to remove spices. Pour syrup into a jar with lid and store refrigerated. Shake before using. Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly. Serve over ice in large red wine glasses.
Mix olive oil, vinegar, salt, and black pepper in a large bowl; add squash and toss to coat. Marinate for 10 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Arrange squash slices on the preheated grill and cook until tender and lightly browned, about 3 minutes per side.
Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers, onion, chili powder, and black pepper together in a bowl until turkey salad is evenly combined. Stack tortillas on a microwave-safe plate and cover with a paper towel. Microwave until tortillas are warmed, 20 to 30 seconds. Spread about 2 tablespoons turkey salad onto 1 side of each tortilla; top with Mexican cheese blend and lettuce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting. In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes. Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil. Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.
In a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. Mix well.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl. Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate. Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes. Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.
Preheat an outdoor grill for low heat and lightly oil the grate. Cut the onions into 1/2 inch slices. In a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour. Cook over low heat, turning once, to desired tenderness. Apply more dressing, if desired.
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
In a blender, combine orange juice, pineapple, sugar and ice cubes. Blend on low until there are no more chunks of ice. Blend on high until smooth and frothy. Pour into 2 glasses and serve.
Grease an 8 inch square baking dish and line it with parchment paper. Set aside. In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds. Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight. Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet. Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.
Melt butter in a 2-quart saucepan over medium heat; add onion, cook and stir until clear and soft, 2 to 3 minutes. Add broth, sherry, Worcestershire sauce, thyme, rosemary, and parsley to the onions; stir to combine. Bring to a boil, reduce heat and simmer for 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut rolls in half and broil until toasted, 2 to 3 minutes. Ladle soup into two mugs, sprinkle with Parmesan cheese. Serve rolls on the side.
Fill a large saucepan with 1/2 inch of water and bring to a boil. Cook asparagus until tender-crisp, about 5 minutes. Drain, then rinse with cold water. Return pan to the stove over medium heat, pour in oil, and swirl around pan. Shake excess water off of the asparagus, and toss in oil with sesame seeds, and salt to reheat.