HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites. Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking. Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.
Preheat oven to 350 degrees F (175 degrees C). Mix ham, ground pork, eggs, and bread crumbs in a bowl. Mix in enough bread crumbs to make it all stick together. Put in a loaf pan and bake for about 1 hour to 1 1/2 hours. Glaze the last 15 minutes of baking. To make glaze: Mix brown sugar, mustard and soy sauce together in a bowl.
Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain. Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.
Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.
Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more. Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes. Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat. Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.
Preheat oven to 400 degrees F (200 degrees C). Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt. Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes. Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes. Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes. Serve chickpea mixture over roasted sweet potatoes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes. Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes. Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture. Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil. Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.
Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese. Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese. Bake 12 to 15 min. or until crust is golden brown.
Preheat grill to medium heat. Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese. In a large bowl, mix beef and egg mixture with a fork. Shape into eight burger patties. Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes. Then place burgers on the grill and cook to desired temperature. Once cooked, place each burger into a warmed bun and add your favorite toppings.
Cream together butter or margarine, vegetable oil and sugar. Add eggs, sour milk, and vanilla. Blend well. In a separate bowl, sift dry ingredients together. Blend dry ingredients into the butter mixture. Add grated zucchini, and mix well. Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top. Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides. Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust. Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes. Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows. Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes. Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl. Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper. Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.
Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat. Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.
Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) . Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl. Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.
Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Beat sugar, butter, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Add oats, whole wheat flour, applesauce, eggs, molasses, baking powder, cinnamon, nutmeg, ginger, cloves, and salt and mix well. Fold walnuts and raisins into mixture; spoon onto a baking sheet, about 1 teaspoon per cluster. Bake in the preheated oven until lightly browned and crisp, 10 to 13 minutes.
In a medium-sized mixing bowl, combine cream cheese, salsa and chili seasoning mix. Mix until well combined, then shape it into a log or ball. Cover the prepared ball or log with chopped pecans, then with the cheese. Refrigerate the log until you are ready to serve it.
Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally. Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm. Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers. Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm. Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes. Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.
Place sweet potatoes on a microwave-safe plate; cook in microwave until tender, about 15 minutes. Cut sweet potatoes into cubes. Blend sweet potatoes, garbanzo beans, lemon juice, olive oil, tahini, cumin, salt, and pepper together in a food processor until desired consistency is reached.
Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.
In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered. Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside. In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain. In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.
In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside. Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg. Bake in preheated oven for 45 minutes, or until golden brown.
Mix chicken, 1/4 cup vegetable oil, vinegar, 1 tablespoon salt, 1 1/2 teaspoon garlic powder, and 1 teaspoon cayenne pepper together in a large bowl. Cover with plastic wrap; place in the refrigerator. Preheat oven to 400 degrees F (200 degrees C). Pour remaining 1/2 cup vegetable oil into a shallow baking pan; place in the preheating oven for 20 minutes. Mix remaining 1 tablespoon salt, 1 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, and flour together in a shallow bowl. Spread out evenly in the bowl. Remove baking pan from the oven. Dredge chicken in the flour mixture, one piece at a time, and gently place into the hot oil. Bake chicken in the preheated oven, turning once halfway through, until golden brown, about 30 minutes. Top chicken with Cheddar cheese and chives.
Fill a cocktail shaker with ice; add rum, hazelnut liqueur, butterscotch schnapps, vanilla-flavored vodka, half-and-half, cinnamon, and nutmeg. Cover shaker, shake, and strain drink into a martini glass.
Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes. Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin. Preheat the oven to 300 degrees F (150 degrees C). Pour apple-pumpkin mixture into a large, shallow roasting pan. Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water. Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. In a medium saucepan over medium heat, melt the butter. Slowly cook and stir the green bell pepper and red bell pepper until soft. Mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish. Bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned.
In large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well. In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixtures; blend well. Stir in 1/2 cup pecans. Refrigerate 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Shape l tablespoon of dough around one caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and l tbsp sugar. Press one side of each ball into pecan mixture. Place nut side up on cookie sheets. Bake 7 to l0 minutes. Cool. Melt candy coating and drizzle over cooled cookies
Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath. Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth. Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Combine corn syrup, eggs, vanilla extract, and salt in a large bowl; beat well. Stir in cranberries until just combined. Pour into the prepared pie shell; scatter walnuts on top. Bake in the preheated oven until center is set and pie shell is golden brown, 25 to 30 minutes.
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Place sliced cucumber in a bowl and sprinkle with a bit of salt. Let sit until tender, about 5 minutes. Squeeze cucumber to remove excess water. Place drained cucumber in a small bowl. Place potatoes in a pot and rinse to remove extra starch. Drain. Add fresh water to cover. Add eggs and 1/2 teaspoons salt. Place pot over high heat and bring to a boil. Reduce heat to medium and cook until potatoes are tender, 10 to 15 minutes. Transfer cooked eggs to a bowl filled with cold water. Drain potatoes well and return them to the empty pot. Season with salt and black pepper and mash potatoes while still hot; leave some chunks for texture. Peel eggs, cut into chunks, and add to the pot with the potatoes. Add cucumber, imitation crab, and corn. Add mayonnaise, vinegar, salt, and black pepper to taste. Chill potato salad before serving, about 30 minutes.
In a small mixing bowl combine pie crust mix and 1/4 cup sour cream; stir till moistened. Turn dough onto a generously floured surface. Knead about 12 times, or till dough is firm enough for easy handling. Spray a 10 inch round tart pan with a removable bottom with cooking spray. Press dough evenly onto the bottom and up the sides of the pan. In another bowl beat egg slightly. Stir in almonds, corn syrup, and almond extract. Pour mixture into tart shell, spreading evenly. Bake at 375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is brown and filling set. Cool in pan on a wire rack. In a small mixing bowl, stir together remaining 3/4 cup sour cream and cream cheese. Spread atop the almond mixture. Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon and mango or papaya. Arrange the fruit slices atop the filling. Cover and chill for up to 2 hours. Before serving, melt the apple jelly over medium heat in a small saucepan. Brush onto melon and mango. Cut into squares or wedges, and serve immediately.
Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.
 Watch Now Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.
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Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly. Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.
Preheat oven to 375 degrees F (190 degrees C). Butter 15 muffin cups, or line with paper liner cups. Mix together flours, soda, baking powder, salt, cinnamon, and nutmeg. Stir pears lightly into dry ingredients. In a large bowl, combine yogurt, oil, honey, and egg. Mix in flour mixture until just combined. Spoon into muffin cups. Bake for 20 to 25 minutes, or until done.