HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together semolina, baking powder, 1/2 cup sugar, and chopped almonds until evenly blended. Stir in yogurt, vegetable oil, and rose water until a soft dough forms. Cover bowl with plastic wrap, and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Press the dough into a 10-inch square baking dish, and smooth the top. Score the top of the dough to create 15 1-inch squares, then top each square with an almond half. Bake in preheated oven until the top has puffed and turned golden brown, about 20 minutes. The harisseh is done when the top is golden, and the center has firmed. When done, remove from the oven, and allow to cool in the pan for 20 minutes. While the harisseh is cooling, pour water and 2 cups of sugar into a saucepan. Bring to a simmer, and cook for 5 minutes. Stir in 1 teaspoon of rose water and lemon juice, then remove from the heat. To serve, cut the warm harisseh into 15 squares, and place onto a large serving platter; pour the rose water syrup over, making sure all of the pieces are moist.
Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon; stir over medium-low heat until thickened (about 4 minutes). In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat. In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste. Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes. Bake in a preheated oven 20 minutes, or until sauce begins to bubble.
Prepare the noodles according to package directions. Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat. Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.
Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.
Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top. Bake in the preheated oven until crisp, 10 to 20 minutes. Line a 9-inch springform pan with pie crust pastry; refrigerate. Combine apples and lemon juice in a bowl and toss to coat. Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup. Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes. Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble. Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar. Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. Empty contents of Ready Rice pouches in mixing bowl and break up any clumps. Add panko bread crumbs, soy sauce, sesame oil, and beaten eggs. Stir together until well combined. Place a 3 1/2-inch biscuit cutter on the parchment paper. Using a large cookie or ice cream scoop (about 1/4 cup), place a level scoop of rice into the biscuit ring. Press mixture gently to fill the space evenly. Gently remove the ring (don't worry if it's not perfect). Then repeat making a total of about 10 fried rice cakes. Bake in pre-heated oven until heated through, 10 to 15 minutes.
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes. Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat. Place chicken onto a serving plate, and pour the sauce over it to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan. Bake for 30 minutes. Let cool before cutting into bars.
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch pie plate with one of the prepared crust, reserving the second crust. Refrigerate both until needed. Place the ground pork, onion, sage, salt, and water in a large pan. Cook on low heat, stirring occasionally to prevent scorching, for 2 hours. Drain off any cooking liquid remaining in the pan. Spoon the pork mixture into the prepared pie crust. Top with the second pie crust, trim as needed, and crimp edges to seal. Pierce the crust in a few places with a fork. Bake in preheated oven until crust is golden brown, 30 to 40 minutes. Serve hot.
In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Before serving, pour mixture into a small saucepan and heat. Serve warm.
In a medium bowl, beat cream cheese until fluffy. Add condensed milk and mix thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours. Top with cherry or other pie filling before serving. Refrigerate.
Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper. Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes. Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl. Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition. Divide batter evenly among the prepared baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes. Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils. Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours. Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky. Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes. Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes. Pour 1 cup heavy cream into a small saucepan; heat until it just boils. Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.
In a 1 liter jar, mix flour, baking powder, baking soda, and salt. Pack down, and add the remaining ingredients in the following order: sugar, brown sugar, cornflake cereal, coconut, chocolate chips, oatmeal. Pack down after each ingredient. Decorate jar, and attach a label with the following: Munchy Crunchy Cookies 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, stir together 1/2 cup melted butter, 1 egg, and 1/4 teaspoon of vanilla. Add entire contents of the jar, and mix well. Roll dough into 2 inch balls, and place onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Cool on wire racks.
Preheat the oven to 375 degrees F (190 degrees C). Butter 2 baking sheets. Cut crusts off bread. Cut bread into 1 1/2-inch cubes; set aside. Melt butter in a large saucepan over medium heat. Stir in cream cheese until melted. Remove from heat; stir in Cheddar and blue cheeses until melted. Beat egg whites in a small bowl until stiff peaks form. Fold into the cheese mixture. Dip bread cubes in the cheese, turning to coat. Place dipped bread cubes on the prepared baking sheets. Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes. Serve warm.
Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Combine flour, ginger and salt and set aside. In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets. On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets. Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.
Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well. Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes. Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more. Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.
Combine 1/4 cup Wish-Bone(R) Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
Place chicken, corn, beans, salsa, and taco seasoning in a slow cooker. Cook on Low until chicken is tender and flavors have combined, about 8 hours. Shred chicken meat using 2 forks.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt(R)). Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in. Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream. Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes. Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.
Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain. Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
Preheat grill for high heat. In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties. Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy. Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl. Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter. Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish. Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray. Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet. Whisk cornstarch, chipotle pepper, and salt together in a large bowl. Place chicken wings into the chili mixture; stir until wings are evenly coated. Arrange wings about an inch apart on the prepared baking sheet. Bake in the preheated oven until golden on top, about 30 minutes; turn wings over and bake an additional 20 minutes. Remove wings from oven; drizzle with maple syrup. Return wings to the oven and bake until deeply golden, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups. Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Preheat oven to 325 degrees F (175 degrees C). In a large bowl, combine sugar, salt, eggs, vinegar and melted butter. Beat well. Fold in pecans, raisins and coconut. Pour into unbaked pie shell. Bake on lower rack in oven at 325 degrees F (165 degrees C) for 30 minutes. Top should brown lightly. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cream cheese, sugar, and banana in a large bowl; beat with an electric mixer on medium speed until well blended. Add eggs one at a time, mixing batter well after each addition. Fill graham cracker crust with batter. Reserve remaining batter in the bowl. Bake cheesecake in the preheated oven until middle is set and top is pale yellow, 30 to 40 minutes. Chill until firm. Pour chocolate cake mix, water, applesauce, and vegetable oil over the remaining batter in the bowl; mix well. Pour into the greased baking pan. Bake in the preheated oven until top springs back when lightly pressed, 30 to 40 minutes. Cool completely before slicing.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch round cake pan, and line the bottom with parchment paper. Grease and flour the paper. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the cocoa, flour, baking powder and cornstarch. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and milk powder. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the melted chocolate. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and 1/2 teaspoon salt, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. When cake is cool, slice horizontally into 3 layers. Brush layers with 1/2 cup rum and let stand 60 minutes. Place the bottom layer of cake on serving dish and spread with 1/2 of the custard filling. Repeat layers and top with last layer of cake. To make the Custard Filling: In a saucepan, combine 3/4 cup sugar and 1/2 cup cornstarch. Stir in milk. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove from heat and stir in unsalted butter and 2 tablespoons rum.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray. Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture. Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.
Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes. Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat. Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.
Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes. Preheat oven to 500 degrees F (260 degrees C). Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
Combine 1 cup water and brown sugar in a saucepan; bring to a boil, stirring frequently. Remove from heat; stir in almond extract and vanilla extract. Combine remaining water and almond milk in a saucepan; bring to a boil. Add tea bags; steep for 5 minutes. Remove tea bags; stir in extract mixture. Fill two tall glasses with ice; pour in tea.
In a large pot with boiling salted water cook linguini pasta until al dente. Drain. In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through. Toss cooked and drained linguini pasta with the clam sauce and serve warm.