HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain. Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick. Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish. Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel. Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl. Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.
Prepare shortcrust pastry base in pan. Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille(R) Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base. Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic. Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.
Beat egg yolks in a bowl. Reserve eggs whites. Heat milk, egg yolks, 1/4 cup sugar, gelatin, instant coffee, and salt over medium heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in vanilla extract. Chill until gelatin mixture is thickened to the consistency of unbeaten egg whites, about 1 hour. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Fold gelatin mixture into egg whites. Beat heavy cream in another until stiff peaks form. Fold egg white-gelatin mixture into whipped cream until evenly blended. Line a loaf pan with waxed paper. Spread about 1/4 the cream mixture into prepared loaf pan. Layer about 7 wafers over cream mixture. Repeat layers, ending with the cream mixture. Cover and refrigerate until set, about 3 hours.
Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks. Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.
In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until thoroughly mixed. Chill for at least 3 hours to allow flavors to blend. Gently stir in the avocado, then chill 1 more hour.
Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and cook until tender but firm, about 15 minutes. Drain and cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese. Pour into the baking dish. Sprinkle with mozzarella cheese. Bake in the preheated oven 45 minutes, or until browned and bubbly.
Stir coconut milk, sugar, cornstarch, and salt together with a whisk in a saucepan. Place saucepan over medium heat; cook, stirring continually, until the mixture begins to thicken, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan stir together brown sugar, water and 4 tablespoons margarine; bring to a boil over medium heat. Meanwhile, cream together white sugar and 1/2 cup margarine in a large bowl, using an electric mixer. In a separate bowl combine flour, baking powder and cinnamon. Blend flour mixture into butter mixture alternately with milk until smooth. Pour boiling brown sugar mixture into 9x13 inch baking dish and drop flour mixture by spoonfuls into the liquid mixture. Bake 20 to 25 minutes, or until set.
Preheat oven to 350 degrees F (175 degrees C). Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs. Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side. Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl. Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil. Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
 Watch Now Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
 Watch Now Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
 Watch Now Bake at 350 degrees F (175 degrees C) for 30 minutes.
 Watch Now
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
 Watch Now Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
 Watch Now Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
 Watch Now Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
 Watch Now Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
 Watch Now
Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.
Place condensed milk, mango, and vanilla extract in the bowl of a blender. Blend until smooth, adding milk as needed until the consistency is a little thinner than a milkshake.
Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.
Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper. Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff. Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.
Mix together the egg whites (unbeaten) and sugar. Stir in the graham cracker crumbs, pecans and coconut. Stir together by hand until well blended. Pour into an unbaked pie shell. Bake in preheated 325 degree F (165 degrees C) oven until glossy and set (about 25-30 minutes). DO NOT OVERBAKE! Center should be gooey. Serve with sliced bananas and whipped cream.
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender. Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth. Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired. Thin soup with additional vegetable broth as needed.
Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool. Blend the eggs and sugar with a mixer in a large bowl. Stir the cooled melted chocolate into the egg mixture. Add the vanilla extract and instant coffee. Sift in self-rising flour and stir until well combined. Fill muffin cups 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.
Preheat oven to 450 degrees F (230 degrees C). Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes. In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.
Blend banana, avocado, soy milk, berries, cocoa powder, agave nectar, and vanilla extract together in a blender until smooth.
Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes. Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours. Coat fluted molds with butter and freeze until coating is set, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full. Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.
Slice each piece of bacon vertically in half and wrap each piece around a date; place a wooden toothpick through the bacon and date to secure. Broil at approximately 400 degrees F (200 degrees C) for about 5 to 10 minutes with broiler tray close to heat source. Turn and broil on other side until nicely browned. Serve hot.
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray. Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease. Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups. Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups. Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
Whisk 1/2 cup broth and egg together in a mixing bowl. Set aside. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add sausage and cook, breaking up with a spoon, for 3 minutes. Add butter, onion, celery, and water chestnuts. Cook 4 minutes more and turn pot off. Add parsley, salt, thyme, sage, and black pepper. Stir to combine. Add bread cubes to pot and pour egg mixture on top. Toss to combine. Close and lock the lid. Select manual and set the timer for 6 minutes; allow 2 minutes for pressure to build. There will be no pressure to release in this step; when timer is up, carefully remove the lid and add remaining broth. Close and lock the lid again. Select manual and set the timer for 5 minutes; allow 2 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. Remove the lid and transfer dressing to a serving dish.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, beat together the eggs, oil and vanilla until well blended. Stir in the walnuts and cake mix until smooth. Spread evenly into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, until a toothpick or knife inserted into the center, comes out clean. Cool in pan on a wire rack and cut into squares.
Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended. Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.
Heat olive oil in a large saucepan over medium heat. Add fennel and onion; cook and stir until softened, 5 to 10 minutes. Pour in vegetable broth; add star anise pods. Cook until fennel and onion are tender, about 10 minutes. Pour white wine into the saucepan. Reduce heat to low; simmer until wine is heated through, about 5 minutes. Remove soup from heat. Discard star anise pods. Pour tangerine juice from the can into the saucepan. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in tangerine sections. Ladle soup into 4 serving bowls. Top each bowl with 1 tablespoon sour cream.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside. Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.
In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated. Over medium heat, stir in approximately 1/2 cup of milk at a time until thick. Add the peas and onions and cook until hot. Season with salt and pepper.
Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan. Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth. In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan. Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf. Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread squares in the oil until crispy and brown; remove to a plate lined with paper towels to drain. Stir the milk and sugar together in a saucepan; bring to a boil and reduce heat to medium-low. Add the cardamom pods, cloves, cinnamon sticks, and saffron; simmer together for 15 minutes. Remove and discard the whole spices. Set the mixture aside to cool to room temperature. Arrange the bread in a flat-bottomed serving dish. Gently pour the milk mixture over the bread until all pieces are covered. Chill in refrigerator 2 to 3 hours. Garnish with the almonds to serve.
To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated. Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes. To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream. Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.
In a small bowl combine the honey, mustard and barbeque sauce. Mix well, cover bowl and chill until serving.