HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Gradually stir milk into Gravy Mix with whisk in medium saucepan. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 1 minute. Stir in cream cheese, mayonnaise, mustard and ham. Spread mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese. Top with pickle chips, if desired. Bake 20 minutes or until cheese is melted. Serve with sliced baguette or crackers.
Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high. Add sausage; cook 2-3 minutes until just starting to brown, stirring occasionally. Add onion and poblano; cook 4-5 minutes, stirring occasionally, until vegetables are softened. Add cumin and cook about 30 seconds, stirring constantly, until fragrant. Remove from heat and stir in ketchup, brown sugar, lime juice, chipotle peppers, Worcestershire, salt, pepper, and beans. Spoon mixture into an 11x7-inch (2-quart) broiler-proof baking dish coated with cooking spray. Cover with foil. Bake until bubbly, 35 to 40 minutes. Preheat broiler to high. Uncover beans and top with cheese. Broil until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan. Bake for 1 hour. Cool.
Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips. Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes. Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes. Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm. Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.
Preheat the oven to 500 degrees F (260 degrees C). Place prime rib in a roasting pan, fat-side up. Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes. Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.
Place bananas in a saucepan over high heat; cook and stir until bananas become a chunky paste, about 5 minutes. Turn temperature down to medium, and mix brown sugar, milk, cinnamon, and vanilla extract into saucepan. Stir until all ingredients are well combined, about 5 minutes.
Place almonds in the bowl of a food processor and grind into a fine flour. Add dates and blend until incorporated. Place coconut oil in a large microwave-safe bowl and melt in the microwave, about 10 seconds. Add almond and date mixture, 1 cup cocoa powder, water, agave nectar, chia seeds, and flax seeds and mix with a wooden spoon or spatula to form a stiff dough. Place 2 tablespoons cocoa powder and salt in shallow bowls. Line a baking sheet with parchment paper. Roll tablespoon-sized balls of dough with your hands. Coat with cocoa powder and then dip lightly in salt before placing on baking sheet. Chill or freeze until firm before storing.
Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.
To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk. Preheat oven to 400 degrees F (200 degrees C). Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C). To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more. Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours. After 4 hours punch dough down, flip over and let rise for 2 more hours. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C). Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat. Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.
In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a bowl, mash the butter with the white and brown sugar until the mixture is creamy and well blended. Beat in eggs and vanilla extract. In a separate large mixing bowl, mix together the flour, baking soda, salt, rolled oats, rice cereal, coconut, pecans, toffee bits, pretzel pieces, and chocolate chips. Stir the butter mixture into the dry ingredients until evenly mixed. Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies. Bake in the preheated oven until the bottoms are just starting to brown, about 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to finish cooling on racks.
To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough. To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate. Preheat oven to 375 degrees F (190 degrees C). After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork. Lightly grease a baking sheet. On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal. Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos. Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
In a large saucepan, saute onion and garlic in oil until soft. Add ground beef and saute until pink colour is gone, stirring to break up large pieces. While beef is browning, add chervil, basil, oregano, Italian seasoning, red pepper, seasoning salt, salt, soy sauce, red chile sauce and Worcestershire sauce. After beef has browned, add canned tomatoes; simmer for 10 minutes. Spoon off any excess fat. Add tomato sauce and stir until well mixed. Spoon in tomato paste and stir gently until paste is incorporated. Add mushrooms and olives. Poke bay leaves into sauce. Simmer for at least two hours, stirring occasionally to be sure it's not sticking to the bottom. Three or four hours of simmering is even better.
Preheat the oven to 375 degrees F (190 degrees C). Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed. Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved. Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps. Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
In a blender, combine jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth; refrigerate until ready to serve.
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes. Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side. Garnish with harissa sauce and a sprig of tarragon.
Heat 2 cups of vegetable oil in a large wok or deep sided skillet to 375 degrees F (190 degrees C). Carefully add the beans to the hot oil, and fry, stirring occasionally, until the beans are blistered, 3 to 5 minutes. Dip the beans out of the oil with a strainer, and quickly rinse them in cold water. Remove the oil from the wok, but do not wipe the pan. Heat 1 tablespoon of vegetable oil in the wok over medium heat, and stir in the garlic, ginger, and green onion. Cook and stir until fragrant, about 30 seconds, and stir in the ground pork. Cook and stir the pork, breaking it up as it cooks, until no longer pink, about 4 minutes. Stir in the chili garlic sauce, chicken broth, and soy sauce, and bring to a boil. Mix the cornstarch with the water in a small bowl, stir into the pork mixture, and let simmer until the sauce thickens, 1 to 2 minutes. Gently stir the green beans into the pork sauce, heat through, and serve.
Heat oil in a deep saucepan or deep-fat fryer to 350 degrees F (175 degrees C). Spread out an 8-ounce container of refrigerated crescent dough onto a lightly floured surface. Pinch the perforated edges together and fold 1/3 of the dough over the center third; fold opposite 1/3 of dough over first third. Lightly sprinkle the dough with flour and roll it out, pressing firmly together so that the layers don't separate completely during frying. Fold the dough into thirds again in the opposite direction; sprinkle dough with flour and use a rolling pin to roll it into a rectangle measuring about 4x7 inches. Use a 3-inch cookie cutter to cut 2 circles from the dough. Then use a 1-inch cookie cutter to cut holes from the centers of the 3-inch rounds to make flat doughnut-like shapes. Repeat the steps with the remaining 8-ounce container of refrigerated crescent dough. You will now have 4 cronuts to fry. Reserve the holes and the dough scraps for frying as well, if you wish. Carefully lower cronuts into the heated oil, working in batches if necessary, and fry on one side until golden brown, 2 to 3 minutes. Flip cronuts and fry until other sides are golden brown, 2 to 3 more minutes. Cronuts will puff up during frying. Remove the cronuts to a paper towel-lined plate to drain and cool slightly, about 5 minutes. Fill a plastic squeeze bottle with a long, pointed tip or a pastry bag fitted with a medium tip with vanilla pudding. Push the bottle tip into the side of a cronut and squeeze 1 or 2 teaspoons of vanilla pudding into the pastry; continue filling pastry from the side with several more holes spaced around the edge of the cronut. Repeat, filling remaining cronuts with pudding. Place chopped bittersweet chocolate into a heatproof mixing bowl. Pour cream into a small saucepan over low heat. Heat cream almost to a boil, stirring constantly; pour hot cream over chocolate. Whisk until chocolate has melted and mixture is warm and smooth. Dip tops of cronuts in warm ganache, place on a serving platter, and let cool until ganache has set, about 5 minutes.
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. Sift 2 tablespoons confectioners' sugar onto a clean kitchen towel at least the same size as jelly roll pan. Beat cake mix and cold water with an electric mixer on Low in a large glass or metal bowl for 30 seconds; increase to Medium speed and beat for 1 minute. Pour 3/4 the batter into the prepared jelly roll pan. Bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. Loosen cake from pan and turn onto the floured towel; peel off waxed paper. Carefully trim any browned edges. Roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes. Toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated. Beat cream in a glass or metal bowl until foamy. Gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds. Measure 1 1/2 cups whipped cream and set aside. Fold sliced strawberries into the remaining whipped cream. Unroll the cooled cake and spread strawberry-whipped cream mixture onto cake, leaving 1/2-inch border of cake exposed. Roll cake (without towel) around whipped cream layer. Transfer rolled cake, seam side down, to a serving platter. Stir food coloring into the reserved 1 1/2 cups whipped cream until pink. Frost the outside of rolled cake with pink whipped cream. Garnish with whole strawberries.
Bring cranberry juice to a boil in a non-reactive saucepan until juice has reduced by 75% into a syrup, about 20 minutes. Pour a spoonful of syrup onto a plate and drag a spoon through it. If the line holds, the syrup is done. Transfer syrup to a jar with a tight-fitting lid and refrigerate.
Preheat oven to 425 degrees F (220 degrees C). Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yogurt all at once and mix briefly to form a soft dough. On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk. Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note). While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often. Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish. Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture. Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.
Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.
Dissolve yeast and sugar in 1 1/2 cups warm water. Let stand 5 to 6 minutes, until mixture is foamy. In a large bowl, mix together half the flour, remaining water, garlic powder, salt, oregano, and margarine. Add yeast mixture, and stir to combine. Work in remaining flour 1/2 cup at a time until a soft dough forms. Transfer dough to a lightly floured surface, and knead for 10 minutes. Put dough in large plastic bag, and place in refrigerator. Let rise until tripled in bulk. For a round pizza, break off about 2 cups of the dough. Grease a 15 inch round pan, and sprinkle lightly with corn meal. Roll out the dough to fit the pan, stretching it to fit. Brush crust with olive oil, and sprinkle with cheese. Add desired toppings. Bake at 450 degrees F (230 degrees C) for 18 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Heat milk in a saucepan until just boiling and remove from heat; add tea bag and let sit until tea has steeped, 2 to 3 minutes. Remove tea bag. Whisk sugar, eggs, egg yolks, and salt together in a bowl. Pour 1/3 the milk mixture into the egg mixture, whisking constantly, until combined. Pour egg-milk mixture back into saucepan with milk. Cook over medium-low heat, stirring often, until custard thickens and easily coats the back of a spoon, about 10 minutes. Well defined trails should appear when you drag your finger across the back of a coated spoon. Stir butter into custard until melted; pour into serving dishes or ramekins. Chill custard in the refrigerator, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Mix cake mix, eggs, and vegetable oil together in a large bowl to form a dough. Combine confectioners' sugar and sprinkles together in a small bowl. Shape dough into 1-inch balls and roll each in the confectioners' sugar mixture. Arrange cookie balls on baking sheets. Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.