HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan. Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well. Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.
Preheat oven to 320 degrees F (160 degrees C). Grease a 9-inch square baking dish. Beat eggs and 3/4 cup plus 2 tablespoons sugar in a large bowl using an electric mixer fitted with the whisk attachment until smooth. Carefully add 1/2 cup plus 3 tablespoons flour, ground walnuts, and baking powder; mix batter thoroughly until there are no lumps. Pour batter into the baking dish. Bake cake in the preheated oven until barely set, about 5 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and bake until golden, 25 to 30 minutes. Let it cool for a few minutes in the baking dish before transferring it to a wire rack to cool completely, about 45 minutes. Beat butter, 1/2 cup white sugar, and egg yolk together in a bowl with the electric mixer until creamy and smooth. Add cocoa powder to cream filling and mix to combine. Cut the cooled cake carefully in half horizontally. Place one layer on a serving plate and spread half of the cream filling on it. Top with the second layer. Scoop the rest of the filling onto the cake and smooth evenly over the top, letting excess filling drip down the sides.
Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin. Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency. Allow cupcakes to cool completely before icing, about 1 hour.
Dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. Pour off most of fat. Add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. Simmer 1 hour. Add tomato sauce and clams. Simmer 15-20 minutes or until just boiling.
In a medium pot, combine sugar, water, salt and cream of tarter. Cover mixture and let boil 5 minutes. Uncover the pot after the 5 minutes of boiling have elapsed, wipe the sides of the pot with a damp cloth. Continue boiling until the mixture reaches the firm ball stage. Pour the mixture over stiffly beaten egg whites, and stir in vanilla. Continue beating until the candy holds its shape when dropped from a spoon. Drop the mixture by spoonfuls onto wax paper, let cool.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Stir the 2 tablespoons of rosemary, garlic powder, and onion salt together in a bowl. Add the softened butter to the herb mixture; mix to combine. Spread the butter mixture evenly onto the cut sides of the bread loaf; top with the blue cheese slices. Transfer the bread to a baking sheet. Place the bread under the broiler until the cheese is slightly melted, about 4 minutes. Sprinkle with additional rosemary if desired.
Preheat oven to 350 degrees F. Grease a 15 x 10 x 1 inch pan. In a small pan over low heat, melt the butter or margarine. In large bowl, combine 2 cups flour, 2 cups quick cooking oats, brown sugar, baking soda, and melted butter or margarine. Mix until crumbly. Press half of mixture (about 2-1/2 cups) in the greased pan. Set aside the rest. Bake for 8 minutes. In a small pan over medium heat, combine caramel topping and 1/2 cup flour. Bring to a boil, stirring constantly. Still stirring constantly, boil for 2 or 3 minutes until slightly thickened. Spread apples and nuts onto the baked crust. Pour hot caramel mixture evenly over apples and nuts. Sprinkle reserved crumbly mixture evenly over the top. Return pan to oven. Bake 20-25 minutes or until golden brown. Cool completely in pan. Cut into bars. (Refrigeration makes cutting easier). Store tightly covered.
Combine tea, peaches, cottage cheese, honey and lime juice in a blender. Blend on high speed for 2 minutes or until very smooth. (Adjust sweetness to taste.) Serve immediately.
Prepare tropical tea with hot water. Remove tea bags once well steeped. Stir in lemon juice, orange juice and Wholesome Organic Stevia. Let cool and add ice.
Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet. Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet. Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.
Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with parchment paper. In a large bowl, mix the oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Spread evenly over the prepared baking sheet, pressing down lightly with the back of a spoon. Bake 20 minutes in the preheated oven, or until lightly browned. Allow to cool completely. In a large bowl, break the cooled granola into large chunks. Mix in the raisins, pineapple, sweetened dried cranberries, and papaya. Store in an airtight container.
Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes. Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt. Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.
Fill a highball glass with ice. Pour in the cola, coffee liqueur, vodka, and milk. Stir briefly and top with a cherry.
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray. Cream the shortening and sugar until light. Beat in the eggs one at a time. Sift together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add to the shortening mixture and mix to combine. Thoroughly mash the bananas. Stir bananas into the batter then stir in the walnuts. Pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour or until a wooden skewer inserted near the center comes out clean. Check with a wooden skewer every 15 minutes after 45 minutes of baking. It can take up to 65 to 70 minutes to cook.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish. Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.
In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.
Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere. Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt. Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
In a large punch bowl, combine pineapple juice, ginger ale, lime sherbet, and ice cubes. Mix well and serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips. Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern. Bake in preheated oven until golden brown and set, 50 to 60 minutes.
Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.
Preheat oven to 325 degrees F (165 degrees C). Blend softened cream cheese and 1/2 cup butter or margarine. Stir in 1 cup flour and mix well. Shape 2 dozen-1 inch balls. Place in tiny ungreased muffin pans and press onto the bottom and sides of tins. To Make Filling: Beat egg, sugar, 1 tablespoon butter, salt, vanilla and nuts until smooth. Fill pastry cups and bake until filling is set, about 25 minutes.
Remove some bread from cut sides of top half of rolls, creating a pocket. Place in food processor or blender. Pulse to form fine crumbs. Reserve 1/4 cup crumbs for burgers. Combine ground veal, bread crumbs, basil, egg, 1 Tbsp mustard and black pepper in large bowl, mixing thoroughly. Shape into four 1/2-inch thick patties. Place patties and bell pepper on oiled grid over medium, ash-covered coals. Grill veal, uncovered, 10 to 12 minutes, until internal temperature reaches 160 degrees F, turning occasionally. Grill peppers 7 to 11 minutes until tender, turning occasionally. Spread remaining 1 Tbsp mustard on bottom half of rolls. Place rolls, cut sides down on grid. Grill until lightly toasted. Cut pepper quarters in half lengthwise; place on roll bottoms. Top with burgers. Close sandwiches.
Stir cream cheese and mayonnaise together until smooth; add ketchup and mustard and stir until smooth. Mix shrimp celery, onion, and garlic powder together in a separate bowl; add cream cheese mixture and mix to coat. Divide shrimp mixture between 4 bread slices and spread into an even layer; top with remaining bread slices.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat. Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil. Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top. Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl. Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes. Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream. In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste. Serve in warm bowls with a parsley garnish.
Bring a large pot of lightly salted water to a rolling boil. Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl. Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion. Cook and stir until the sausage is browned and vegetables are tender. Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle. At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes. Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes. Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.
Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.
Preheat oven to 450 degrees F (230 degrees C). Whisk olive oil, hot sauce, cumin, thyme, paprika, seasoned salt, garlic powder, onion powder, and black pepper together in a large bowl. Add sweet potatoes and toss until evenly coated. Transfer coated fries to a stoneware sheet or baking sheet. Bake in the preheated oven for 10 minutes; flip fries and continue cooking until lightly browned, 8 to 15 minutes more.
Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.) In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.
Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts. Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.
Heat a skillet over medium-high heat. Heat tortillas 1 at a time, flipping until heated through, 1 to 2 minutes per side. Heat vegetable oil in a separate skillet over medium heat. Crack eggs gently into skillet in a single layer, being careful not to break the yolks. Sprinkle Cheddar cheese over the eggs, avoiding putting too much cheese on the egg yolks. Cook until eggs are set and cheese is melted, 3 to 5 minutes. Place tortillas on serving plates; spoon 1/4 cup salsa onto the center of each. Top each tortilla with tomato slices, a dollop of sour cream, and 2 cooked eggs. Season with salt and pepper.
Prepare an outdoor grill for indirect medium-high heat. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper. Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Preheat oven to 350 degrees F (175 degrees C). Combine flour and 1/2 cup sugar in a 9x13-inch baking pan; cut in butter until mixture is crumbly. Press firmly into an even layer. Bake in preheated oven until crust is slightly browned, about 25 minutes. Place 1/3 of the nectarine slices in a blender and puree until smooth. Stir cornstarch into the mixture until evenly distributed. Beat eggs in a large bowl until light, using an electric mixer; gradually beat in 1 cup sugar until well combined. Stir in the blended nectarine mixture; pour over hot baked crust. Bake until almost set, about 30 minutes. Let cool completely on a rack, 30 minutes to 1 hour; cut into bars. Top bars with remaining nectarine slices.
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and dust with 1 tablespoon cocoa powder. Whisk sugar and oil together in a large bowl until smooth. Beat eggs, 1 at a time, into sugar-oil mixture, beating thoroughly before adding the next egg. Beat mashed sweet potato and vanilla extract into sugar-egg mixture until smooth. Sift flour, 1/2 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Sprinkle oats over flour mixture. Stir flour mixture, 2 to 3 tablespoons at a time, into sweet potato mixture until batter is just mixed; fold in apples and walnuts. Spread batter into the prepared loaf pan. Bake in the preheated oven for 70 minutes. Increase temperature to 350 degrees F (175 degrees C) and bake until a toothpick inserted in the center comes out nearly clean, 20 to 30 minutes more.
Combine water, tangerine slices, cucumber slices, and thyme sprigs in a 32-ounce mason jar or pitcher. Stir gently. Cover and refrigerate for at least 1 hour before serving.