HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies. Preheat the oven to 350 degrees F (175 degrees C). With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked. Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.
Heat a skillet over medium heat and coat the inside with olive oil. Add chicken and garlic; cook and stir until chicken begins to brown, about 5 minutes. Drizzle mustard and maple syrup over chicken mixture and stir to evenly coat chicken. Cook and stir chicken mixture over medium-low heat until chicken is no longer pink in the center and the sauce is thickened, 10 to 15 minutes more.
In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain. In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray. Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through. Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
Fill a chilled copper mug with ice. Add Tito's Handmade Vodka, fresh lime juice, and ginger beer. Garnish with lime wedge or wheel.
Mix together the ground beef, red onion, green pepper, garlic, onion soup mix, barbeque sauce, bread crumbs, Worcestershire sauce, salt, and black pepper in a large mixing bowl. Divide the ground beef mixture into 8 equal balls and form each one into a patty. Place the patties on a baking sheet, cover, and refrigerate for at least one hour to allow all of the flavors to come together. Preheat an outdoor grill for high heat and lightly oil grate. Cook the patties to an internal temperature of 160 degrees F (71 degrees C), about 6 minutes per side for well done burgers.
Heat oven to 350 degrees F. In large bowl whisk or stir together all ingredients except pie crust; mix until well blended. Unroll pie crust; press into 9-inch pie pan. Crimp edges as desired. Pour sweet potato mixture into pie crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly. Cool completely. Serve immediately or refrigerate.
Cook pasta according to package directions; drain. While pasta is cooking, cut sausage into 1/4-inch slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat. Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3-4 minutes or until lightly browned. Stir in Alfredo sauce, parsley and hot sauce to taste; heat through. Pour over pasta and toss until well coated. Serve immediately.
Mix diced apple, cold water, and lemon juice together in a small bowl; soak for 10 minutes. Drain. Stir cream cheese, brown sugar, cinnamon, nutmeg, and allspice together in a bowl until smooth. Fold the diced apple into the cream cheese mixture. Spoon the cream cheese mixture onto the center of a sheet of plastic wrap. Use the plastic to shape the cheese mixture into a log, wrap the plastic around the log, and refrigerate until set, about 2 hours. Cook and stir white sugar in a 3-quart saucepan over medium-high heat until melted, smooth, and taking on an amber color, about 10 minutes; add butter and stir quickly with a whisk until the butter is melted, 1 to 2 minutes. Immediately remove saucepan from heat. Slowly stream heavy cream into the sugar mixture while continually stirring with the whisk to incorporate fully; add sea salt and stir. Transfer the caramel sauce to a glass bowl and set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out pie pastry on a lightly floured surface to about 1/4-inch thick. Cut dough into rectangles about 2 inches long. Arrange dough strips onto the prepared baking sheet. Brush the tops of the dough strips with beaten egg. Sprinkle cinnamon-sugar over the strips. Bake dough strips in preheated oven until golden brown, 10 to 15 minutes. Cool completely. Spread pecans into a shallow dish. Unwrap cheese log and roll in the pecans to coat. Place coated log onto a plate and drizzle caramel sauce evenly over the log. Serve with the pie crust chips.
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Combine sugar, vinegar, water, mustard, garlic, salt, and red pepper flakes in a blender and mix on high until smooth. Slowly drizzle in oil while blending on low speed until dressing is thick. Season with black pepper and additional salt, if desired. Refrigerate about 3 hours, or up to overnight. Place mixed greens in a large, party-sized bowl. Add bacon, onion, and blue cheese and arrange tomatoes on top. Drizzle desired amount of dressing on top and toss gently to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners. Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13 inch baking dish with fish sticks. Sprinkle fries in a layer over the fish. Mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries. Bake uncovered for 45 minutes in the preheated oven. Cool slightly before serving.
Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease. Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans. Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans. Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white. Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours. Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.
Place apricots in a saucepan, and add water to cover. Bring to a boil. Reduce heat to low and simmer for 30 minutes, or until tender. Drain, reserving 5 tablespoons liquid. Place apricots and reserved liquid in a food processor container fitted with steel blade. Process until smooth. Add sugar, butter, and cinnamon; process until blended. Roll out one crust on lightly floured surface and cut it into six 4 inch squares. Place 1 tablespoon apricot filling in the center of each square. Fold each square in half diagonally to form a triangle. Press a fork dipped in flour onto the edges to seal, and poke tops to permit steam to escape. Repeat with remaining crust and apricot mixture. Heat oil in a large skillet on medium-high heat. Cook triangles, a few at a time, 2 to 3 minutes on each side; fry until the crust is golden brown. Drain on paper towels. Sprinkle with confectioners' sugar.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs. 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. In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab. In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce. Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.
Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.
Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper. Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.
Heat bacon drippings in a heavy-bottomed stockpot over medium heat. Cook and stir carrot in the hot drippings for about 3 minutes. Stir the red bell pepper, green bell pepper, poblano pepper, jalapeno pepper, habanero pepper, and onion with the carrot; cook and stir until tender, 3 to 4 minutes. Stir in garlic and beef; cook and stir until beef is browned, about 10 minutes. Drain excess grease from the pot. Stir tomato paste and tomato sauce into the beef mixture. Increase heat to medium-high heat; cook and stir for 2 minutes. Pour in dark beer, tequila, and chicken broth; bring to a boil. Reduce heat to medium-low; stir in chili powder, paprika, cumin, coriander, salt, cayenne pepper, black pepper, white pepper, and honey. Simmer for 45 minutes to 2 hours. Stir grated ginger into the chili about 15 minutes before serving.
Stir tomato sauce, diced tomatoes, onion, cumin, cayenne pepper, and black pepper together in a large pot over medium heat; keep at a simmer as you prepare the meats. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Keep the skillet on heat while transferring bacon to a plate lined with paper towel to drain. Crumble bacon and stir into the tomato mixture. Cook and stir sausage in the bacon drippings until completely browned, 5 to 7 minutes; drain and discard grease. Stir sausage into the tomato mixture. Return skillet to medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef into the tomato mixture. Stir barbeque sauce and chili powder into the tomato mixture; adjust any seasonings to your preference. Add kidney beans and chocolate to the mixture; cook and stir until the chocolate is melted, 1 to 2 minutes. Pour Irish stout beer into the pot and stir. Bring the mixture to a simmer and cook, stirring occasionally, until the flavors are well integrated with one another, about 1 hour. Stir masa flour into the chili until smooth. Bring the chili again to a simmer; cook and stir until thickened, about 15 minutes.
Mix milk, drink mix packet, and yogurt together in a bowl until smooth and well combined. Fill popsicle molds halfway with the yogurt mixture. Layer on 1 teaspoon of graham cracker crumbs. Top with 4 to 6 mini marshmallows. Fill the rest of the mold with the yogurt mixture. Freeze until solid, 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Mix flaxseed with water in small bowl and let soak for 5 minutes. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix cookie crumbs, cinnamon, and melted butter. Press into bottom and 1 1/2 inches up sides of 12 inch spring form pan. Bake for 5 to 7 minutes or until firm. Allow to Cool Chop the white chocolate and place it in the top of a double boiler. Melt over hot but not boiling water, stirring frequently. Remove from heat and mix in the egg yolks. Beat mixture until light and fluffy. Beat in the softened butter. In a large bowl, whip cream until stiff, and fold into the white chocolate mixture. Fold in the white chocolate chips. Pour into baked crust and chill for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 11x7x2-inch baking dish with non-stick cooking spray. Spread rhubarb into the baking dish. Sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. Pour water over the rhubarb mixture. Drizzle butter over the rhubarb mixture. Bake in preheated oven until rhubarb is tender, about 50 minutes. Cool on a wire rack for 15 minutes. Dust with confectioners' sugar and top with whipped topping.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside. Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet. Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar. Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes. Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain. Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender. In a small bowl, mix the flour, milk, and eggs. In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.
In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.
Heat olive oil in large skillet and saute onions and garlic over low heat until they are translucent and soft, about 8-10 minutes. Add tomatoes, basil, oregano, cumin, and black pepper, and cook over low heat, partially covered, another 10-12 minutes. Let cool, then blend in a processor until smooth. Set aside. Bring water to a boil in a large pot. Add chicken, bay leaves, and epazote. Water should cover chicken by an inch or so. Skim off foam and fat that surface in first 5 minutes. Add reserved puree and tomato paste and cook; partially covered, with liquid at rolling simmer, for another 20 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and bones, then shred. Add peppers, carrots, and celery to broth and cook over low heat for 5 minutes. Add zucchini and cook an additional 5 minutes. Remove vegetables from broth with slotted spoon. Salt broth to taste. Peel and parboil potatoes. Then dice and saute in a little olive oil until brown. Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortilla strips, spinach, shredded chicken, avocado, and cheese. Pour piping-hot broth over everything and serve immediately.
Stir the tuna, mayonnaise, relish, and chile-garlic sauce together in a bowl; serve.
Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon. In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg. Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the beef, onion, garlic, celery, and carrots in the hot oil until the vegetables are tender, about 10 minutes. While cooking, season with cinnamon, basil, oregano, salt, and pepper. Add the spinach, tomatoes, and 1/2 of the Cheddar cheese. Bring to a gentle boil; reduce heat to medium-low, cover, and simmer for 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni and spaghetti, and return to a boil. Cook the pasta until not quite cooked through, about 5 minutes. Drain well in a colander set in the sink. Combine the drained pasta and the ground beef mixture in a large casserole dish. Top with the remaining Cheddar cheese. Cover the dish. Bake in the preheated oven until the cheese is completely melted, about 20 minutes.
In a large skillet over medium heat, cook ground beef and onion, until meat is brown. Stir in 3/4 teaspoon salt, a pinch of pepper, tomato sauce and cinnamon and cook 1 to 2 minutes more. Set aside. 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. Set aside. In a medium saucepan, melt 1/4 cup butter over medium heat. Dump in flour, all at once, and stir until a smooth roux is formed. Pour in 2 1/2 cups milk, a little at a time, stirring until smooth. Stir in 1/4 teaspoon salt, pepper and 1/4 cup Parmesan; bring to a boil, and stir until thickened. Remove from heat. In a small bowl, beat together eggs and 1 cup milk. Set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Place half the cooked macaroni in the baking dish and top with all of the beef mixture. Sprinkle the remaining 1/2 cup grated Parmesan over the meat. Place the remaining macaroni over the cheese. Pour the egg mixture over the macaroni. Cover all with the white sauce. In a medium bowl, stir together bread cubes and melted butter, until bread is well coated. Place bread cubes evenly over macaroni. Bake 50 to 60 minutes, or until topping is golden brown.