HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling. Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust. Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries. Pour strawberries glaze evenly over the pie. Refrigerate at least 1 hour before serving.
Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl. Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes. Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside. In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Heat the oil in a skillet over medium heat, and brown the roast on all sides. Season with salt and pepper, and transfer to a slow cooker. Dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker. Cover, and cook 4 hours on High or 8 hours on Low.
In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for at least 3 hours or until dough is easy to handle. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Divide the chilled dough in portions to be rolled out. On a lightly floured surface roll the pieces of dough to 1/8 inch thickness. Cut with a knife, spatula, or pizza cutter to desired sizes for walls, roof, etc. Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 5-6 minutes or until edges are lightly browned. Cool on the cookie sheet for 1 minute then remove with spatula to wire rack to finish cooling. Decorate with confectioners' sugar icing colored as desired with food coloring. Decorate and or assemble as desired.
Preheat oven to 275 degrees F (135 degrees C). Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid. Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours. Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil. Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan. Bake in the preheated oven until lightly browned and toasted, about 15 minutes. Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature. Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed. Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan. Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.
Whisk together coconut milk, soy sauce, peanut butter, sriracha, and lime juice in a large bowl. Add chicken, red bell pepper, carrots, and snow peas; toss to coat. Heat sesame oil in a large skillet or wok over medium-low heat. Add chicken mixture; cook, stirring, until heated through, about 10 minutes.
Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly. Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.
Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds. Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the jar down into the salt. Fill the jar with ice cubes. Strain margarita into the jar. Top with sparkling water and stir. Garnish with remaining lime wedge.
Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl. Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1/2 cup margarine, oil, 4 tablespoons cocoa and water. Bring to a boil over medium high heat, stirring often. Set aside. In a large bowl, sift together the flour and sugar. Make a well in the center, and pour in the cocoa mixture. Stir until smooth. Mix in the buttermilk, 2 teaspoons vanilla, cinnamon, baking soda and eggs. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly before frosting. For the Frosting: In a large saucepan, combine 1/2 cup margarine, 4 tablespoons cocoa and 5 tablespoons milk. Bring to a boil, stirring often. Remove from heat. Stir in confectioners' sugar, peanut butter and 1 1/2 teaspoons vanilla. Beat until the icing is blended. Pour over warm cake.
Grease the inside of a slow cooker. Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices. Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker. Cook on High for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Warm canola oil in a small skillet. Stir turmeric into oil; immediately add eggs. Pour in water; cover and cook until firm, 2 to 3 minutes. Flip eggs and lay Cheddar cheese on top. Cover until melted, about 1 minute. Add ketchup.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Pour boiling water over couscous in a bowl. Cover bowl with plastic wrap. Let couscous soak until the water is completely absorbed, about 5 minutes. Slice the tops from tomatoes and take a very small slice of the bottoms so they will be stable upright. Use a spoon to remove and discard the tomato innards. Put tomatoes in the prepared baking dish. Bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes. Line the inner walls of each tomato with 4 basil leaves. Toss mozzarella cheese with the couscous; stuff into tomatoes. Drizzle balsamic vinegar over the top of the stuffed tomatoes.
Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven. Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat. Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish. Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown. Drain, and allow to cool slightly. In a bowl, mix the cooked beef and onion, egg, ketchup, and Worcestershire sauce. Spread the corn in the bottom of the pie crust. Layer with the beef mixture. Spoon the mashed potatoes over the beef, and top with cheese. Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade. Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl. Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet. Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade. Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes. Remove chicken to a baking dish; top with the bacon and remaining white wine. Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain. Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot. Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat. Refrigerate 4 to 5 hours before serving.
Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat. Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Blend the milk, apple, banana, and ice cubes in a blender until smooth; divide between 2 glasses to serve.
Heat butter in a skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes. Combine venison, 1/2 the Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt in a bowl. Mix until well blended. Add enough cream to create a thick, doughy texture. Add cooked onions and mix to blend. Preheat the oven to 350 degrees F (175 degrees C). Grease a glass baking dish. Arrange bell pepper halves in the prepared baking dish, cut-sides up. Form meat mixture into 8 meatballs using your hands. Stuff meatballs into bell pepper halves in the baking dish. Bake in the preheated oven for 60 minutes. Top with remaining Cheddar cheese and continue baking until melted and starting to brown, about 15 minutes more.
Preheat the oven to 425 degrees F (220 degrees C). Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces. Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet. Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet. Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes. Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering. Warm tortillas in pairs in the microwave, 15 to 20 seconds. Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.
Fill a cocktail shaker with ice. Pour in coffee, vodka, coffee-flavored liqueur, and Irish cream. Cover and shake vigorously until foamy. Strain into a chilled martini glass. Garnish with coffee beans.
Place flour on a clean work surface and make a well in the center. Crack eggs into the well, add butter, and pour in a little of the warm water. Start mixing together, adding a bit more water if needed. Knead well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed. Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter. Fill each dough circle with 1 teaspoon of blueberries and a sprinkle of sugar. Fold dough over into a half-moon shape and seal edges. Set aside on a tea towel and repeat with remaining dough, blueberries, and sugar. Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and place in a colander to drain.
Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.
Place water, black beans, and quinoa in a small pot; bring to a simmer and cook until quinoa is tender, about 20 minutes. Place mixture into a bowl; mash with a fork. Heat 2 teaspoons olive oil in a small skillet over medium heat; stir in onion and saute until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes. Stir onion, bread crumbs, chile-garlic sauce, flour, black pepper, and salt into quinoa mixture; stir in pepper jack cheese. Shape quinoa mixture into patties, place in freezer until firm, about 1 hour. Melt margarine in a microwave-safe shallow bowl in the microwave, about 15 seconds on High. Place crushed buttery crackers in a separate shallow bowl. Remove patties from freezer, dip into margarine to coat, and dredge in crushed crackers to coat evenly. Place quinoa patties on a small baking sheet; refrigerate for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Toss tomato slices and red pepper in a bowl with 1 teaspoon olive oil and thyme; place in a single layer on a baking sheet. Toss potato slices with remaining olive oil, garlic powder, and chili powder in a bowl; place potatoes on the baking sheet. Roast vegetables in the preheated oven until peppers and tomatoes are tender and potatoes are golden brown, about 10 minutes. Bake patties until heated through, turning once, about 20 minutes. Layer each patty with Emmentaler cheese, potato chips, Emmentaler cheese, roasted tomato, Emmentaler cheese, roasted red pepper, and Emmentaler cheese. Return patties to the oven; bake until cheese is melted, about 5 minutes. Serve on ciabatta rolls.
Preheat the oven to 350 degrees F (175 degrees C). Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes. Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts. Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Preheat an oven to 400 degrees F (200 degrees C). Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion. Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling. Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Stir together the kale, green cabbage, red cabbage, carrots, and onion in a very large bowl; set aside. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Blend the Irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, and almond extract in a blender on high until frothy, 20 to 30 seconds. Chill 24 hours before using.
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside. Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan. Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.