HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan. Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely. Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.
Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes. Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs. Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Fill four glasses halfway full with ice. In a cocktail mixer full of ice, combine whiskey, peach schnapps, coconut rum, orange juice and cranberry juice. Shake vigorously and strain into glasses.
Heat the olive oil in a large skillet over medium high heat, and saute the onions about 5 minutes, until tender. Stir in the garlic, then mix in the cabbage and red bell pepper. Continue to cook just until slightly tender. Stir the cracked wheat into the skillet. Pour in the tomato sauce and water, and bring to a boil. If the liquid does not completely cover everything, add more water and tomato sauce. Season with dried basil, paprika, oregano, thyme, salt, and pepper. Reduce heat to low, cover, and simmer 20 minutes, until all the liquid has been absorbed. Top with Parmesan cheese and fresh basil leaves to serve.
Preheat the oven to 325 degrees F (165 degrees C). Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes. Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands. Line the baking sheet with parchment paper. Spread granola mixture evenly across. Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more. Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.
Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson(R) Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes. Garnish with cilantro and cheese. Serve with tortilla strips.
Mix cream cheese, crabmeat, sour cream, green onions, confectioners' sugar, Worcestershire sauce, and garlic powder in the crock of a slow cooker. Cook on Low for 2 hours, stirring at least once.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet. Bake in the preheated oven until set, about 20 minutes. Cool completely. Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Mix flour, cornmeal, Cheddar cheese, egg, yogurt, baking powder, salt, and pepper together. Add zucchini, carrots, corn, and onion. Coat the bottom of a large frying pan with oil. Heat over medium heat. Place spoonfuls of mixture into the hot pan, gently pressing down each fritter. Cook until golden brown, about 3 minutes per side.
For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until smooth. In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes. For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. Remove from heat and stir in 3 eggs. Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla and 2 tablespoons butter. Fold in cookie pieces. Line a 12x15 inch loaf pan with two or three overlapping crepes. Pour filling into lined pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate 8 hours or overnight. To serve, place pan in hot water for 1 minute. Remove plastic wrap and place serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if desired.
In a large bowl, crumble yeast in lukewarm milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place. Soften chopped raisins in warm water for 30 minutes. Beat egg, egg yolks, sugar, vanilla, melted butter, salt, and orange zest. Add to yeast sponge. Stir in raisins; add egg mixture and mix until combined. Add 4 cups flour and mix well, forming smooth ball. Dough will be somewhat soft, but not batter-like. Cover dough, and allow to rise until fully doubled, about 1 1/2 hours. Punch down, let rise until double again, about 45 minutes to an hour. On a lightly floured surface, divide dough into quarters. Working with one quarter at a time, divide it into 12 pieces; keep other pieces of dough covered while you work. Roll the pieces into 1/2 inch balls; set aside to rise until doubled in bulk, about 30 minutes. Continue shaping remaining dough. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be under-done inside. When doughnuts are browned, drain briefly on paper towels and dust with confectioners' sugar or cinnamon sugar (see Cook's Note).
Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease. Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes. Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.
Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes. Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk. Spread butter over corn and season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Combine onion and sumac in a bowl; rub together until well mixed. Spread arugula and tomato on a large plate. Top with onion and sumac mixture. Mix olive oil, vinegar, and pomegranate syrup together in a small bowl. Drizzle over the arugula mixture. Season with salt.
Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes. Preheat oven to 300 degrees F (150 degrees C). Mix apple cider, orange juice, and vinegar together in a bowl. Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil. Bake in the preheated oven until heated through, about 45 minutes. Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit. Increase oven temperature to 400 degrees F (200 degrees C). Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely. Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more. Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.
Fill a highball glass with ice cubes. Pour in the Irish cream liqueur then top off with a few splashes of club soda.
Grind nuts and dates. Mix 1 1/2 cup coconut and remaining ingredients. Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 10 to 15 minutes, at 350 degrees F (175 degrees C) .
Mix tomatoes, red onion, olives, avocado and lettuce in a large bowl with parsley, olive oil, red wine vinegar, oregano, and lemon juice. Add salt and pepper to taste, toss. Top with feta.
Preheat oven to 325 degrees F (165 degrees C). Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil. Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Mix coffee, cachaca, and condensed milk together vigorously. Serve cold, but without ice.
Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender. Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper. Cover Dutch oven, and bake 1 hour in the preheated oven.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper. Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray. Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl. Place tenderloin on the prepared baking sheet; rub honey mixture onto pork. Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin. Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).
Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined. Combine remaining pancake ingredients and stir into the brown rice mixture until well blended. Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake. Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface. Cook another 1-2 minutes on second side until golden. Top pancakes with butter mixture and cooked apples, if desired.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat. In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.
Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker. Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker. Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients. Cover slow cooker, and cook stew 7 to 8 hours on Low.
Combine flour, salt, and baking powder in a bowl. Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined. Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy. Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.
Heat 2 tablespoons butter in a skillet over medium heat. Add cabbage and cook and stir until lightly browned, about 5 minutes. Add onion, reduce heat, and cover. Cook, stirring frequently, about 15 minutes. Add 2 tablespoons butter and cook for another 15 minutes. Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and cool under cold running water. Peel and cut into cubes. Season cabbage with salt and pepper and stir in the eggs. Sprinkle with dill and serve hot.
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish. In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions. In a large saucepan, cook onions and bell pepper in butter until soft. Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce. Bake in preheated oven for 25 minutes or until whirls are golden brown.
In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla. Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.
Preheat oven to 375 degrees F (190 degrees C). Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside. Heat butter in a large skillet over medium high heat. Cook and stir eggplant, mushrooms, and onion until tender, 7 to 10 minutes. Stir in bread crumbs and 1 cup of Cheddar cheese. Fill eggplant shells with stuffing, and sprinkle with remaining cup of Cheddar cheese. Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins. Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened. Pour batter into muffin tins, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes. Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze. Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.
Rinse pork tenderloin with cold water, pat dry, and place in a baking dish. Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours. Preheat oven to 300 degrees F (150 degrees C). Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes. Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil. Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat oil in a large pot over medium heat. Add lamb; cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil; reduce heat and simmer until flavors combine, about 30 minutes. Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert. Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top; cover and steam until tender, about 45 minutes. Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.
Trim basil leaves into small circles about 1 inch in diameter. Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate. Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well. Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean. Allow to cool for 15 minutes before removing from pans.