HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract. Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula. Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Scoop small balls of dough onto the lined baking sheets using a small cookie scoop. Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely. Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency. Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes. Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate. Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt. Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel. Heat 1/2 cup oil a large skillet over medium-high heat. Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron. Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups. Mix the flour, baking powder, baking soda, and salt together in a mixing bowl. Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends. Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl. Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.
In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.
Prepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling. Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut. Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring. Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.
Spread cream cheese onto each tortilla. Sprinkle apple and chocolate chips over cream cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.
Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched. Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator. Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.
Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie dish with a pastry crust. Mix together the strawberries, rhubarb, raisins, flour, sugar, and ginger in a bowl; allow the mixture to stand for 15 minutes. Meanwhile, roll the remaining crust out into a 10-inch circle on a floured work surface. Brush the bottom crust with egg white, and pour in the filling. Dot the filling evenly with butter. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Place the pie into a rimmed baking sheet. Bake in the preheated oven for 20 minutes; lower oven heat to 400 degrees F (205 degrees C), and bake until golden brown, about 20 more minutes. Line the crust edges with aluminum foil if they brown too quickly.
Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended. Heat 2 tablespoons olive oil in a heavy skillet over medium-low heat. Cook garlic slices until sizzling, about 30 seconds. Add fava beans and chicken stock; bring to a simmer over medium heat. Reduce heat to medium-low, cover, and cook until fava bean skins begin to wrinkle, about 6 minutes. Uncover and cook for 1 minute more. Transfer fava beans to a serving dish. Discard garlic. Drizzle remaining 1 tablespoon oil over fava beans. Garnish with hibiscus salt and mint.
Stir vinegar, honey, and ginger syrup together in a bowl until honey is dissolved; add water. Chill switchel until flavors combine, 12 to 25 hours.
Preheat oven to 450 degrees F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain. In large saucepan, heat oil over medium heat. Add flour all at once and stir vigorously until combined. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth. Stir in pepper, American cheese and tomatoes. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat). Place macaroni in a 10x15 baking dish. Pour cheese mixture over macaroni, and sprinkle with bread crumbs. Bake 15 minutes, or until top is golden.
In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Grease a 2-quart casserole dish. Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple. Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside. In a small saucepan over medium heat, melt 1/2 cup butter. Place reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in green onions, sherry, minced clams and 1/2 their reserved juice (discard remainder), garlic, bread crumbs, pepper, Italian-style seasoning and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Allow mixture to cool approximately 5 minutes. Fill the mushroom caps generously with the mixture. Drizzle with melted butter. Bake in the preheated oven 20 to 25 minutes, until lightly browned. Serve with lemon wedges.
Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap. Marinate chicken in refrigerator 1 to 4 hours. Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade. Preheat oven to 425 degrees F (220 degrees C). Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Arrange fried chicken pieces onto a baking sheet. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain. Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl. Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.
Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir fresh tomatoes, onion, and garlic in the hot oil until onion is tender, 1 to 2 minutes. Stir canned tomatoes and tomato paste into the tomato-onion mixture, breaking down the whole tomatoes with a fork. Mix basil, salt, and pepper into the tomato mixture; simmer until liquid has slightly reduced, 15 minutes. Stir vodka into the tomato mixture; simmer vodka sauce until slightly reduced, 15 minutes. Stir cream into vodka sauce and cook until heated through, 15 minutes. Bring a large pot with lightly salted water and 1/2 teaspoon olive oil to a boil. Cook pasta, stirring occasionally, at a boil until tender yet firm to the bite, about 10 minutes; drain. Fold pasta into vodka sauce to coat.
In a large pot of salted boiling water, cook pasta 8 to 10 minutes or until al dente; rinse under cold water, drain and set aside. Saute chicken pieces in a large skillet over medium high heat until cooked through (juices run clear and meat is no longer pink inside); set aside. Add vegetables to same skillet and saute until cooked and crisp but not soggy; set aside. To Make Giardino Sauce: Heat butter in a small saucepan over low heat. Add garlic, thyme, wine, pepper flakes and lemon juice. Saute for a few minutes over medium heat, making sure that you cook to reduce the acidity of the lemon juice (otherwise, when you add the cream, it will curdle). Stir in the water, then combine the sauce mix with a little cream and stir together until mixture is not lumpy; add mixture to skillet, then add the remaining cream and stir all together until slightly thickened. Set aside. Combine cooked pasta, chicken and vegetables in a large skillet over medium heat and heat through. Add sauce, stir all together and cook until heated through and thickened. Serve hot.
In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.
Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender. Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.
In a large bowl, combine milk, egg, cinnamon and sugar. Soak bread in the egg mixture. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until bread slices are golden brown on both sides. Sprinkle with brown sugar and serve hot.
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.
Preheat oven to 275 degrees F (135 degrees C). Spread almonds on a baking sheet. Toast almonds in the preheated oven until golden, stirring halfway through, about 13 minutes total. Remove from oven and set aside. Increase oven temperature to 350 degrees F (175 degrees C). Grease one 9x13-inch casserole dish. Place bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Remove bacon and onion with a slotted spoon; set aside. Drain excess bacon fat from the skillet; add olive oil. Add mushrooms and cook, stirring, until soft, about 5 minutes. Place 1 quart water in a saucepan and bring to a boil. Add green beans and blanch for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process and preserve the bright green color. Drain. Pour mushroom soup into a large bowl and whisk until smooth, adding up to 1/2 cup water, until soup is the consistency of thick gravy. Stir in almonds, 3/4 of the bacon-onion mixture (reserving the rest for topping), mushrooms, green beans, 1 cup French-fried onions, and water chestnuts. Mix thoroughly to combine and season with salt and black pepper. Pour green bean mixture into casserole dish. Top with remaining bacon-onion mixture and 1 cup French-fried onions. Bake in the preheated oven until bubbling and crispy on top, 30 to 45 minutes. Serve hot.
Muddle sugar and mint with soda water in pint glass. Squeeze both halves of lime into the glass leaving one hull in the mixture. Add rum, stir, and fill with ice. Top with club soda. Garnish with a mint sprig.
Preheat oven to 350 degrees F (175 degrees C). Arrange tortilla chips in a single layer on an ungreased baking sheet. Mix imitation crabmeat, sour cream, mayonnaise, onion, and dill together in a bowl. Drop 1 tablespoonful of mixture on each chip. Sprinkle Cheddar cheese and paprika on top. Bake in the preheated oven until Cheddar cheese is melted, 6 to 8 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese. Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Pour the Jagermeister, coffee liqueur, schnapps, cranberry juice, and tomato juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a small rocks glass to serve.
Arrange pork chops in a baking dish. Whisk basil, onion powder, and seasoned salt together in a bowl. Drizzle half of the balsamic vinegar over pork chops and spread to evenly coat; top with half of the basil mixture. Flip pork chops and coat with remaining balsamic vinegar and basil mixture. Place 1 tomato slice on top of each pork chop and let stand for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until pork chops are cooked through, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove baking dish from oven and allow pork chops to sit in the dish for 10 minutes.
Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skirt from the marinade, and shake off excess. Discard the remaining marinade. Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish. Whisk flour, baking powder, cardamom, and salt together in a bowl. Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together. Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top. Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.
Pick over the dried beans, and soak them in water overnight. The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours. Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen. Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Sift together flour, baking powder, salt, and cinnamon. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan. Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.