HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor, grind the milk crackers into crumbs. Place in a large bowl. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving liquid, and mix into the bowl with cracker crumbs. In a medium saucepan over medium heat, slowly cook and stir the onion and celery in 3 tablespoons of the reserved sausage liquid until soft. Mix the onion and celery into the cracker crumb and sausage mixture. Mix in the poultry seasoning, salt, pepper, eggs and milk. Chill in the refrigerator approximately 1 hour before stuffing the turkey.
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes. Cover a baking sheet in parchment paper and draw an 8 inch (20 centimeter) circle in the center. Spoon or pipe mixture inside the circle, to within a little less than an inch (2 centimeters) from the edge. Place in preheated oven, reduce temperature to 200 degrees F (100 degrees C), and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve.
Melt the shortening in a pressure cooker pot over medium-high heat. Add the stew beef; cook, turning occasionally, until the outside is browned. Pour in the water, vinegar and browning sauce. Add the bay leaves and season with salt and pepper to taste. Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed. Once the pot comes to full pressure, cook for 15 minutes. Remove from the heat and release the pressure according to the manufacturer's instructions. While the pressure is releasing, mix together the flour and 1/2 cup of water in a cup. Pour this into the pressure cooker, and cook over medium-high heat, stirring frequently, until thickened.
Blend the asparagus, with liquid, in a blender or food processor until completely smooth. Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.
Simmer water with rice and cinnamon sticks for 20 minutes. Discard the rice and cinnamon, reserve the water. Return the water to the stove, and add the apple; simmer for 5 to 10 minutes. Add the cherries and raspberries, then bring to a boil before removing from the heat. Allow to stand for at least 30 minutes before refrigerating. Serve cold, garnished with a dollop of whipped cream.
Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper. Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight. Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like. Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.
Pour amaro liqueur, lemon juice, simple syrup, and espresso liqueur into a highball glass; fill glass with ice. Swizzle cocktail with a bar spoon and garnish with mint.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Sift the flour, sugar, baking soda, and salt together in a bowl. Using two knives or a pastry cutter, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in the almond extract and egg, and mix the dough together by hand. Turn the dough out onto a floured work surface, and knead a few times until the dough is smooth. Pinch off about 1 tablespoon of dough per cookie, and roll into a ball about 3/4-inch in diameter. Place the balls onto the prepared baking sheets, and flatten each slightly. Press an almond into the center of each cookie. Bake in the preheated oven until the cookies are barely golden, about 12 minutes. Cool on racks.
In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.
Fold the pudding together with the whipped topping. Return to whipped topping container and freeze 8 hours or overnight with lid slightly open.
Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork. Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.
Preheat oven to 450 degrees F (230 degrees C). Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet. Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat. Heat oil in a large skillet over medium high heat. Brown coated gizzards in oil; drain and place in a microwave safe dish. In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes. Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.
Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat. Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill. Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm. Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours. Preheat oven to 350 degrees F (180 degrees C). With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl. Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.
In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover. In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Preheat oven to 400 degrees F (200 degrees C). Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Preheat oven to 375 degrees F. Sprinkle about 1 tablespoon of the cornmeal on a baking sheet. Unroll crescent rolls and place on top of cornmeal. Spread each crescent with 1 teaspoon of the honey mustard and sprinkle with 1 teaspoon of the cornmeal. Top each crescent with 1/2 slice of cheese and place a bison dog at the wide end. Roll up the crescents around the bison dogs. Place roll-ups, seam sides down, on the prepared baking sheet. Sprinkle rolls with remaining cornmeal. Bake for 12 to 15 minutes or until crescents are golden. Combine remaining honey mustard and mayonnaise in a small bowl; serve with roll-ups.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan. Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the unsweetened chocolate. Set aside. In a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. Reduce the speed to low, and pour in the chocolate and butter, then stir in the vanilla. In a separate bowl, stir together the matzo meal, potato starch and salt. Use a spoon to stir into the chocolate mixture until well blended. Mix in the walnuts or chocolate chips if using. Pour into the prepared pan and spread evenly. Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.
Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours. About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.
Stir milk and sugar together in a microwave-safe glass or mug. Microwave until hot, about 2 minutes. Stir in chocolate syrup until completely incorporated.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Mix steak and meat tenderizer together in a bowl. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes. Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes. Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet. Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler. Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm. Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp. Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.
Beat heavy whipping cream and vanilla extract in large bowl on medium speed with electric mixer in large bowl until stiff peaks form. Fold in sweetened condensed milk, cookies and peppermint candies until smooth. Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times. Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl. Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture. Mix noodles with beef mixture. Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.
Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine. When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes. Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.
Whisk water, sugar, soy sauce, sesame oil, garlic, and ginger together in a large glass or ceramic bowl. Add beef short ribs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from the marinade and discard marinade. Cook short ribs on the grill until evenly browned, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven. Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown. Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute. Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid. Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Warm oil in a large skillet over medium heat. Stir in onions, and cook until soft, about 10 minutes. Stir in salt and sugar. Reduce heat to medium low, cover, and cook 20 minutes. Stir in flour, then add broth. Stir well. Cover, leaving the lid slightly ajar, and cook 30 minutes. Meanwhile, prepare oven broiler. Place sausages on a broiling pan; place under the broiler, and cook, turning occasionally, until the skin is dark brown and the sausages are cooked through, about 20 minutes. Pour onion sauce over sausages.
Blend butter, cottage cheese, and salt in a large bowl. Gently mix in flour. Dough will be sticky. Divide dough into 4 equal balls. Cover and refrigerate until chilled, at least 1 hour. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet. Flour a surface lightly and roll 1 ball of dough into a circle using a rolling pin. Sprinkle the circle with 1/4 cup of Parmesan cheese. Using a knife or pizza cutter, cut the circle into 8 equal pieces. Take 1 slice of dough and roll into a crescent shape, starting with the wide end and finishing with tucking the triangle tip under the roll. Place on the baking sheet. Repeat with the rest of the slices and dough balls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl. Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan. Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Bring broth to a boil in a large pot. Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes. Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.
Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes. Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes. Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm. Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted. Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.