HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt. Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly. Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Preheat oven to 450 degrees F (230 degrees C). Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough. Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet. Bake in the preheated oven until tops are golden, about 12 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese. Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes. Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.
Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. Fold avocado into mixture just before serving.
Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down. Meanwhile, 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 egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet. Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet. Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes. Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter. Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.
In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. Dough will be stiff. Sprinkle a work surface with the remaining 1 cup confectioners' sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.
In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, baking soda, and salt in a bowl. Combine sugar, butter, egg yolk, and vanilla extract in a separate bowl; beat with an electric mixer until creamy. Add flour mixture in 3 batches, alternating with buttermilk; beat dough well after each addition. Clean beaters and beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold gently into the dough. Drop tablespoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until cookies just start to brown, 10 to 11 minutes.
In a large pitcher, stir together the lemonade concentrate and water. Place strawberries into the container of a blender, and puree until smooth. Pour in some of the lemonade if necessary to facilitate blending. Stir strawberry puree into the lemonade. Pour into molds, and freeze until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate. Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate. Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes. Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust. Refrigerate pie until filling is set, at least 4 hours.
Mix grated potatoes with flour in a large bowl. Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper. Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir. Heat vegetable in a large skillet over medium heat. Drop tablespoon size scoops of the potato mixture into the hot oil. Pan-fry until golden brown, 3 to 4 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool. Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well. Bake in the preheated oven until sprouts are browned, about 30 minutes.
Heat oil in large saucepan over medium heat. Add onions. Cook 5 to 7 minutes, stirring occasionally, or until onions are soft. Stir in all remaining ingredients. Continue cooking on medium heat 15 minutes or until flavors are blended. Carefully pour half of soup into blender. Blend until smooth. Repeat with remaining soup. Return soup to saucepan. Cook over low heat until heated through.
In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
Mix milk, half-and-half, sugar, cocoa powder, bittersweet chocolate, coffee-flavored liqueur, and espresso powder together in a heavy saucepan; bring to a simmer, stirring often, until heated through, about 5 minutes. Remove saucepan from heat and stir in bananas. Refrigerate until completely cooled, at least 30 minutes. Whisk yogurt into banana mixture; transfer to the bowl of an ice cream maker. Follow manufacturer's instructions for making frozen yogurt.
Combine warm milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes. Beat milk mixture on low speed. Add 1 cup flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft, sticky dough forms. Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray. Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls. Whisk 6 tablespoons za'atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za'atar over dough. Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes. Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tube pan. Cut bread dough apart 2 1/2-inch pieces. Chop cream cheese into 1/2-inch cubes. Flatten the same number of dough pieces into small circles as you have pieces of cream cheese (reserve remaining dough). Fold a piece of cream cheese into each flattened dough circle and pinch the seams closed. Roll all the filled and unfilled pieces of dough into balls. Combine sugar with cinnamon in a bowl and roll all the dough balls in the cinnamon sugar; set aside. Bring butter and brown sugar to a boil in a saucepan, reduce heat, and simmer for 1 minute. Layer half the filled and unfilled dough balls with half the walnuts and raisins in the prepared tube pan; pour half the brown sugar syrup over the mixture. Layer remaining dough balls, walnuts, and raisins into the pan and pour remaining syrup over the gorilla bread. Bake gorilla bread in the preheated oven until golden brown and the dough has baked through, 35 to 45 minutes. Let bread cool in the pan for 10 minutes before turning out onto a serving platter. To serve, pull the bread apart.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2. Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar, eggs, butter, cornmeal, flour, and vanilla extract together in a large bowl until smooth; add pineapple, pecans, and coconut and stir. Pour the filling into the prepared pie crust. Bake in preheated oven until the center of the pie is nearly set, 50 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish. Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes. Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool. Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes. Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat. Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly. Cut turkey into thick slices. Pull off the skin. Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.
Blend cashews in a blender to smooth butter consistency, about 2 minutes. Add agave syrup, cocoa powder, and coconut cream; blend until smooth and creamy.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix together the flour, sugar, baking soda and cinnamon. Add the eggs, pineapple and nuts, mix until well blended. Pour into the prepared pan. Bake for 45 minutes in the preheated oven, until a toothpick inserted comes out clean. In a small bowl, stir together the confectioners sugar and milk until smooth, spread over cooled cake.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Bring a large pot with lightly salted water to a boil while eggs are cooking. Add shrimp and cook until shrimp are pink and opaque, 1 to 3 minutes. Drain and rinse shrimp in a colander under cold running water. Chop hard-boiled eggs and mix with mayonnaise, garlic, and dill in a bowl. Season egg salad with salt and pepper. Lay out bread pieces on a serving platter. Place a dollop of egg salad on each piece of bread and add 1 shrimp on top. Garnish with 1 olive slice.
Heat a skillet over medium heat. Add onion, celery, garlic, salt, and pepper. Cook and stir until slightly softened, about 3 minutes. Add diced tomatoes, vodka, lemon juice, hot sauce, and Worcestershire sauce. Bring to a simmer. Cook until sauce is hot and flavors are combined, about 5 minutes. Fill blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded jar or container. Repeat with remaining sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until combined, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool in the pans, about 5 minutes. Invert onto a wire rack and cool completely, about 1 hour. Wrap in plastic wrap and refrigerate, 8 hours to overnight. Beat heavy cream in a chilled glass or metal bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes. Cut each cake in half horizontally with a bread knife, to make 4 layers. Place one layer on a serving plate. Spread 1/4 of the whipped cream on top. Top with 1/3 of the cherry pie filling; spread evenly. Place second cake layer on top. Repeat layering whipped cream, cherry pie filling, and cake layers, ending with whipped cream on top. Grate chocolate bar or shave into curls with a peeler; scatter on top of whipped cream. Refrigerate cake until flavors combine, about 2 hours.
Break bananas into pieces; place into blender. Add apricots and dates; pour in almond milk. Blend until smooth.
Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
 Watch Now Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
 Watch Now Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
 Watch Now Process the cold pork through a meat grinder on the slowest speed.
 Watch Now Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
 Watch Now Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
 Watch Now Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.
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Combine ground beef, egg, Parmesan cheese, flaxseed, oregano, salt, and pepper in a bowl; mix until well combined. Roll mixture into golf ball-size meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs; cook until browned, about 5 minutes on each side. Pour tomato sauce over meatballs; simmer for 25 to 30 minutes.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces. In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.
Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside. In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water. Stir into the cream cheese mixture along with the milk, lemon juice and vanilla. Fold in the whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.
Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour. Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour. Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute. Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.
Squeeze the water out of the spinach, and place the spinach into a mixing bowl. Stir in the onion, garlic, vegetables, sour cream, mayonnaise, and cumin. Season with salt and pepper. Let the dip stand at room temp for 1/2 hour for the flavors to mix, and stir again before serving. This dip keeps well in the fridge, covered, for up to 1 week.
Pour the vodka, peach schnapps, creme de cassis, orange juice, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with orange and cherries to serve.
Place beets in a sealable container. Pour vodka over beets, seal container, and shake vigorously. Place container in a cool, dark place and store for 3 days, shaking twice per day.
Preheat oven to 350 degrees F (175 degrees C).
 Watch Now Spread well-drained pineapple into a 9x9 inch square baking pan.
 Watch Now In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
 Watch Now Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
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Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Bring the chicken broth to a boil over high heat. Add the orzo pasta, and cook until al dente, 8 to 10 minutes. Drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, red pepper flakes, and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown. Stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. Serve either warm or cold, but it's better the next day.
Bring water to a boil in a pot; add chicken bouillon and stir until dissolved. Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil. Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.