HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and apple juice in a bowl and beat with the electric mixer on medium speed until fluffy. Beat in brown sugar and apple pie spice. Fold in apple and pecans.
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator. Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined. Season to taste with salt; chill before serving.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Finely grind the almonds, sugar, cinnamon and salt in a food processor. Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate. Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds. Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Mix ingredients in microwaveable bowl. Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.
Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper. Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg. Bake in the preheated oven until golden brown, 20 to 25 minutes. Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.
Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.
Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub. Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed. Preheat a grill for medium heat and lightly oil the grate. Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.
Fill a cocktail shaker with ice; add vodka, cranberry juice, and citrus-flavored soda. Squeeze lime over drink, cover shaker, and shake. Strain drink into a glass.
Preheat oven to 250 degrees F (120 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt(R)) with cooking spray. Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.
In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saute for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers.
In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally. Preheat an outdoor grill for high heat. Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.
In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.
Heat oil in a large pot over medium heat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and garlic. Saute, turning meat, until lightly brown, about 8 minutes. Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves, mash, and add back to soup. Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more. Place hominy, shredded meat, remaining 4 cups stock, New Mexico chile powder, coriander, salt, and pepper into the pot of soup. Bring to a boil; reduce heat and simmer, uncovered, at least 30 minutes. Serve with cabbage, yogurt, cilantro, and radishes to garnish.
Heat chicken stock in a large pot over medium heat. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper. Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard. Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost or fill as desired.
Heat butter in a large skillet over medium heat. Fry the cashews and raisins until golden brown. Remove from pan, and set aside. In the same pan, fry the dry pasta pieces until golden brown, about 5 minutes. Add the milk to the skillet, and increase the heat to medium. Bring to a boil, then reduce the heat back to low; simmer until the spaghetti is tender, and the milk is thickened. Stir in the sugar, cashews and raisins; turn off heat, and let stand for 30 minutes. Serve hot or cold.
Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes. Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.
Heat oven to 400 degrees F (200 degrees C). Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture. Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.) Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.
In a medium bowl, stir together the chili garlic sauce, hot sauce and sweetener. Set aside. Melt butter in a large skillet over medium-high heat. Add the drumsticks, and cook until browned on the outside, turning as needed. Reduce heat to medium-low, and spoon sauce over the chicken to coat. Simmer, stirring occasionally, until chicken has cooked through and sauce is thick and sticky, about 20 minutes.
In a jar with a tight fitting lid, combine the oil, vinegar, brown sugar, tarragon, oregano, salt, garlic powder, dill weed and mustard. Cover and shake vigorously. Chill for one hour. In a large bowl, combine the broccoli, cabbage, raisins, peanuts, sesame seeds, poppy seeds, sunflower seeds, celery, carrots, banana, green onion and green bell pepper. Pour dressing over salad and toss. Serve immediately.
Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl. Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil. Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.
Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.
Preheat grill for high heat. In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper. Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients.. Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done.
Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside. In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft. In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together. Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.
Place green onions, ginger, and garlic in a food processor; puree until smooth. Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet. Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce. Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 40 minutes.
Line baking sheets with waxed paper. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours. Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish. Heat a large nonstick skillet over medium heat. Cook sweet potatoes, stirring occasionally, until soft, 10 to 15 minutes. Transfer to a large bowl. Add sausage to the skillet; cook and stir until browned and crumbly, about 10 minutes. Add onion, jalapeno, and garlic and cook 3 minutes more. Transfer mixture to the bowl with the sweet potatoes and add tomatoes. Stir and spread into the prepared baking dish. Whisk eggs, milk, cream, 1 1/2 cups Cheddar cheese, and salt together in a bowl. Pour over mixture in the baking dish. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until top is golden brown and knife inserted in the center comes out clean, 30 to 45 minutes. Let stand 5 minutes before serving.
Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes. Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking dish. Sift flour, sugar, cocoa powder, salt, and baking soda together in a bowl. Add water, oil, vinegar, and vanilla extract, to flour mixture and beat until smooth, about 1 minute. Pour batter into baking dish. Bake in preheated oven until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 1 hour before removing from baking dish.
Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl. Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat. Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together the butter and garlic. Spread garlic butter on both halves of bread, and sprinkle liberally with Parmesan cheese. Place in preheated oven until cheese is golden brown. Remove from oven and allow to cool slightly. On the bottom half of the bread, place a layer of lettuce. Alternating between meat and cheese, arrange layers of ham, turkey, salami, mozzarella, Swiss cheese and provolone. Add a layer of tomatoes, onion, black olives, mushrooms, green peppers and anything else you like. Place the remaining half of bread on top. Place the sandwich on a cutting board, and slice into individual servings.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch deep dish pie pan. Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour.
Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse. Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour. Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes. Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.
Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes. Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat. In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture. Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally. About 30 minutes before serving add zucchini, green onions and hot water.
In a bowl, stir together eggs, tomato, and bacon. Season with salt and pepper.
Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool. Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes. Fold quinoa into the salad. Refrigerate until serving.
Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour. Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in the 9 inch pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar. In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside. Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture. Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes. Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix the cheese, butter, flour, and paprika together using an electric mixer or food processor. Take tablespoon-size pieces of the dough and one olive per tablespoon of dough. Roll the dough around the olive, so that the olive in completely enclosed in the center of the dough. Arrange the olive and cheese balls on the prepared baking sheet. Bake for 15 minutes.
Mix paprika, salt, black pepper, onion powder, garlic powder, lemon pepper, and cayenne pepper together in a small bowl. Combine olive oil and butter in a small, microwave-safe bowl; heat in microwave until butter is melted, about 1 minute. Stir to blend butter into the oil. Brush some of the olive oil and butter mixture over both sides of each red snapper fillet. Sprinkle paprika mixture over both sides of each fillet. Heat leftover oil and butter mixture in a skillet over medium-high heat. Fry red snapper until flesh flakes easily with a fork, 4 to 5 minutes per side.
Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.