HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until thick and lemon-colored. This may take 5 to 10 minutes and is important to the consistency of the pie. In a separate large bowl, cream the butter and cream cheese. Add the confectioners' sugar and beaten eggs, and mix until well combined. Stir in the vanilla and pour the filling into the pie shell. Whip the cream until stiff, then fold in pineapple and pecans. Spread on top of filling. Refrigerate and serve cold. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe
Dissolve Jell-O(R) in boiling water. Stir cranberries and sugar together in a large bowl. Pour water with dissolved Jell-O(R) over the cranberry mixture. Fold apple, grapes, pineapple, and pecans through the cranberry mixture. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Rinse the turkey, inside and out, and set aside. Place the plastic bag into the cooler, and open out the bag. Pour the water into the plastic bag, and add the salt; smush the bag around several times with your fingers to dissolve the salt. Squeeze juice from the orange, lemon, and clementine chunks into the salty water, and drop the chunks into the bag. Mix in the rosemary and thyme, and place the turkey into the brine with the breast side down. Close the bag, squeeze out excess air, and tightly seal; close lid of the cooler, and place in a refrigerator for 24 hours. Preheat oven to 350 degrees F (175 degrees C). Remove turkey from the brine, and retain 4 or 5 chunks each of navel orange and lemon and the sprigs of rosemary and thyme from the brine. Discard remainder of used brine. Rinse the entire turkey, inside and out, and place into a roasting pan. Place the pieces of fruit and herb sprigs into the cavity of the turkey. Loosen the skin over the breast with your fingers, and spread butter over the breast underneath the skin. Rub the entire turkey with olive oil, and sprinkle with poultry seasoning and black pepper. If desired, cover the breast of the turkey with foil. Roast in the preheated oven until the turkey is golden brown and the juices run clear, 3 1/2 to 4 hours. Remove foil for last 30 to 45 minutes of baking. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (75 degrees C).
Preheat oven to 425 degrees F (220 degrees C). Wrap beets in aluminum foil and place in a baking dish. Roast beets in the preheated oven until tender, about 45 minutes. Remove from foil and cool completely. Peel cooled beets and cut into 1/4-inch slices. Cook and stir sunflower seeds in a skillet over medium heat until fragrant and toasted, 2 to 5 minutes. Cool completely. Whisk olive oil, vinegar, onion, salt, black pepper, and sugar together in a bowl until dressing is thick and creamy. Stir beets, sunflower seeds, and sunflower sprouts together in a bowl; drizzle dressing over the top and toss to coat.
In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more. 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. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix sweetened condensed milk, 1 egg, pecans, toffee bits, and vanilla extract in a bowl until well blended; set aside. Cut the butter and 1 egg into the yellow cake mix in a large bowl with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the prepared pan to form a bottom layer. Bake in the preheated oven until firm, about 7 minutes. Spread pecan filling over the baked bottom layer, then continue baking until the filling has set, 22 to 30 minutes. Cool completely on a wire rack. Serve with whipped topping.
Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth.
Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour. Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes. Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan. Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes. Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard. Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight. Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Combine butter and honey in a large bowl; beat with an electric mixer until well combined. Mix in bananas and vanilla extract. Mix whole wheat flour, baking soda, baking powder, and fleur de sel together in a separate bowl. Mix into the butter mixture until batter is combined. Whisk hot water into the batter. Fold in dark chocolate and walnuts. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out mostly clean, about 45 minutes. Cool in the pan for 5 minutes; invert onto a baking rack to cool completely.
Place rice into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse. Bring 4 quarts water and chicken broth to a boil in a large pot. Add turkey carcass; bring back to a boil. Reduce heat to medium to bring liquid to a simmer; cover partially and cook, stirring occasionally and adding water as needed, until rice is partially dissolved, about 3 hours. Season congee with salt and pepper. Discard bones before serving.
Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels. Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more. Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips. Bake in preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.
Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside. Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.
Melt 1/2 cup of butter in a saucepan over medium heat. Add the onion; cook and stir until deep brown, about 15 minutes. Stir in the maple syrup and trail mix. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup drizzled from a spoon forms hard, brittle threads. Pour onto parchment paper, and allow to cool. Preheat the oven's broiler. In a small bowl, stir together the remaining butter and garlic. Spread onto the cut side of the focaccia bread halves. Crumble the candied trail mix and onion over the garlic butter, and top with Romano cheese. Place the focaccia onto a baking sheet. Broil for 3 to 5 minutes, or until golden brown. Cut into wedges to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan. Whisk flour, baking powder, and baking soda together in a bowl. Beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. Gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. Beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition. Beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. Stir orange zest and rosemary into batter; pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain. In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth. With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer. Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed. Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.
Mix oats, chocolate chips, sunflower seed kernels, cranberries, protein powder, peanut butter, flax seed, and honey together in a large bowl using your hands to assure ingredients are well integrated. Stir milk into the oats mixture with a spoon until the mixture is even in texture; divide and shape mixture into 10 balls.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish. Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.
Place shiitake mushrooms in a small bowl. Cover with hot water and let soak until tender, about 20 minutes. Drain. Squeeze out excess water and slice. Pound cilantro root, garlic, and black peppercorns into a coarse paste in a mortar and pestle. Transfer paste to a large pot. Pour beef stock into the pot. Add pork belly and chicken wings. Bring to a simmer; cook for 10 minutes. Add sliced shiitake mushrooms, tofu, and pickled radish. Simmer soup until chicken wings are cooked through, about 45 minutes. Stir in oyster sauce and soy sauce. Season with fish sauce and sea salt. Place a steamer basket into a large pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add noodles, cover, and steam until tender, about 5 minutes. Place some noodles in each serving bowl and ladle soup on top. Garnish with bean sprouts, green onions, and cilantro.
Preheat oven to 450 degrees F (230 degrees C). Bring a large pot of salted water to a boil. Add cabbage and cook until tender, about 15 minutes; drain. Meanwhile, 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. While the pasta and cabbage are cooking, heat oil in a large skillet over medium heat. Saute onions until tender. Combine cabbage, pasta, onions, salt, pepper and soy sauce; mix well and transfer to a 9x13 inch casserole dish. Bake in preheated oven for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish. Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin. Refrigerate with breast sides down for 2 hours to marinate. Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade. Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes. Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.
Preheat a grill for medium-high heat and lightly oil the grate. Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours). Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes. Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
Blend mango chunks, coconut milk, and honey in a blender until smooth. Add a little more coconut milk to help the mixture blend, if needed. Transfer to an airtight container and freeze.
Place 1 lime wedge and mint leaves into a rocks glass; muddle to release oils and juice, about 10 seconds. Add sugar and 2 lime wedges; muddle to release oils and juices, about 10 seconds. Stir mixture until sugar dissolves. Add ice cubes and pour light rum and mango-flavored rum over ice; top with seltzer. Stir drink gently for 2 seconds. Garnish drink with remaining lime wedge.
In a large saucepan, bring water to a boil. Break up block of noodles and stir into pot, reserving seasoning packet. Stir in chicken, bok choy and carrot. Bring to a boil again, then reduce heat and simmer 3 minutes. Stir in contents of seasoning packet and sesame oil.
Preheat oven to 450 degrees F (230 degrees C). Pour enough oil into a skillet to coat the bottom; place into oven. Mix buttermilk, cornmeal, and flour together in a bowl until smooth. Remove skillet from oven; pour in buttermilk mixture. Bake in the preheated oven until cornbread is golden brown, 20 to 25 minutes.
Blend jalapeno pepper, habanero pepper, garlic, vegetable oil, sherry vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
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 Watch Now Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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