HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, black pepper, red pepper flakes, and flour in a small saucepan over low heat; cook and stir, adding more flour if needed to thicken, until smooth, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes. Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.
Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside. In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture. Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.
Place apples in a bowl and drizzle with lemon juice to keep from browning. Melt 1/2 cup butter in a large saucepan over medium heat; remove from heat. Stir flour into melted butter until smooth. Return saucepan to low heat; stir in brown sugar, white sugar, and water until sugars dissolve and mixture is smooth, 3 to 5 minutes. Increase heat to medium; cook and stir mixture until boiling. Reduce heat to low and add apples. Simmer mixture until apples are cooked but slightly tender, 20 to 25 minutes. Preheat griddle to 325 degrees F (165 degrees C). Whisk eggs, milk, cinnamon, and vanilla extract together in a bowl. Dip bread slices into egg mixture until completely coated. Grease heated griddle with frozen butter. Cook dipped bread slices on the hot buttered griddle until browned, 2 to 3 minutes per side. Repeat with remaining frozen butter and dipped bread. Serve French toast with apple mixture ladled over top.
Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.) Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish. Bake in the preheated oven until lightly golden brown, 30 to 40 minutes. While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.
Preheat oven to 425 degrees F (220 degrees C). Oil a baking sheet with 1 tablespoon olive oil. Mix flour, cornmeal, and salt together in a bowl. Toss onion in flour mixture until coated. Spread onion mixture onto prepared baking sheet. Drizzle remaining oil over onion. Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives. Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
Put chicken pieces in a large pot over medium heat with enough water to cover the chicken; bring to a boil and let simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken from pot, reserving the water in the pot. Allow the chicken to cool enough to be able to remove the meat from bones and shred into strands. Return the water to medium heat; add the potatoes, onion, salt, pepper, and garlic powder to the water; cook until the potatoes and onion are soft; about 30 minutes. Once the potatoes are tender, use a masher to mash the potatoes into the broth, resulting in a thickened broth. Stir in the shredded chicken and corn; cook until heated through completely. Add the avocado and cilantro just before serving; garnish with sour cream.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, confectioners' sugar, and butter together in a bowl; press into a 9x13-inch baking pan. Bake in the preheated oven until lightly browned, about 15 minutes. Stir sweetened condensed milk, toffee baking bits, pecans, and egg together in a bowl; pour over hot crust. Bake in the oven until browned and bubbling, about 25 more minutes. Cool before serving.
Preheat oven to 325 degrees F (165 degrees C). Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces. Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.
Preheat the broiler. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown but still soft. Drain, slice into thirds and set aside. Slice each tomato into 6 slices, then halve the slices. Halve the onion slices. Cut the cheese slices into thirds. On a large baking sheet, arrange the bread slices in a single layer. Top with cheese, tomato, onion and bacon. Broil 5 minutes, or until the bacon is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish. Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes, and mash or whip until smooth. Mix the ground turkey together with the egg, sweet onion, garlic, barbecue sauce, ketchup, Dijon mustard, and whole wheat bread crumbs in a large mixing bowl. Season to taste with salt and pepper. Add the sweet potatoes, and stir until evenly combined. If the mixture seems too wet, add more bread crumbs. Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish. Bake in the preheated oven 1 hour. Slice the loaf to serve.
Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes. Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water. Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.
Preheat oven to 325 degrees F (165 degrees C). Line a 8x8-inch baking pan with greased parchment paper. Mix sugar, melted butter, chocolate drink mix, dark chocolate powder, and sea salt together in a bowl. Beat eggs and vanilla extract together until smooth. Fold egg mixture into cocoa mixture, incorporating as little air as possible. Sift in flour slowly while stirring until batter is thick and shiny. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour half of the batter into the prepared baking pan; pour in half of the melted chocolate. Pour in remaining batter; top with remaining melted chocolate. Press chocolate into the batter with a spatula so that only a small amount of melted chocolate is visible. Bake in preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Remove from oven; top with marshmallows and caramel sauce. Bake until marshmallows are melted and browned, 3 to 5 minutes. Remove from oven; top with walnuts. Cool until brownies are set, about 15 minutes.
Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain. Preheat the oven to 375 degrees F (190 degrees C). Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese. Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Whisk flour, milk, egg whites, olive oil, and cinnamon together in a large bowl until batter is smooth. Lightly spray a skillet with cooking spray and set over medium heat. Pour 1/4 cup batter into the skillet and rotate skillet so batter spreads to the edges in a thin layer. Cook until bottom is lightly browned, about 2 minutes. Flip and cook other side until bottom is lightly browned, about 2 more minutes. Repeat with remaining batter. Mix Greek yogurt and jelly together in a bowl. Spoon a layer of yogurt mixture onto each crepe; roll crepe around filling. Place rolled crepes on serving plates and top with remaining yogurt mixture. Sprinkle each crepe with cinnamon.
Preheat the oven to 375 degrees F. Add the cream cheese, milk, wing sauce, and chicken base to a medium sized mixing bowl. Stir to incorporate. Add the chicken and mix well. Spread the chicken mixture into an 11x7-inch baking dish. Sprinkle the chicken with the cracker crumbs. Place the baking dish directly into the oven and bake for 15 to 20 minutes or until the cracker crumbs are golden brown. Carefully remove the baking dish from the oven and let cool for 5 minutes. Serve immediately with crackers or vegetables.
Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time. Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat. Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands. Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.
Combine the beans, ham, brown sugar, onion powder, parsley, garlic salt, black pepper, and cayenne pepper in a slow cooker. Pour enough water into the slow cooker to cover the mixture by about 2 inches. Set slow cooker to Low; simmer 12 hours, stirring occasionally.
Line a baking sheet with aluminum foil. Place chocolate chips into a microwave-safe bowl; heat in microwave for 1 minute. Stir. Heat in microwave for 1 minute more; stir again. Add dried blueberries and mix well. Pour chocolate mixture onto the prepared baking sheet and refrigerate until set, about 30 minutes. Break into pieces.
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray. Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching. Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus. Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes. Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.
Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel. Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool. Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps. Heat oil in a wok to 375 degrees F (190 degrees C). Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside. In a large skillet, brown chorizo sausage. Set aside. Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice. Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish. Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done. Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.
Line 2 mini muffin pans with paper liners. Mix cookie butter, confectioners' sugar, butter, and salt in a bowl until well combined. Melt white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes. Place 1 teaspoon of melted white chocolate in 1/2 of the lined muffin cups. Roll 1/2 the cookie butter mix into teaspoon-sized balls and place on top of the chocolate. Fill each cup with enough white chocolate to cover the cookie balls. Melt semisweet chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes. Place 1 teaspoon of melted semisweet chocolate in the remaining muffin cups. Roll remaining cookie butter mix into teaspoon-sized balls and place on top of the chocolate. Fill each cup with enough semisweet chocolate to cover the cookie balls. Refrigerate cookie cups until set, at least 1 hour.
Preheat oven to 375 degrees . For the mashed potato crust: Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water. When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes. Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry. For the crispy outer potato crust: Combine the 3 ingredients and set aside. For the Roast: Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour. Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering. Add the rib roast carefully bone-side up or fat side down. Sear until golden in color. Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes. Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix. Place the roast in the preheated oven and roast for 1 hour. Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours. After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes. Remove the roast and let it rest for 15 minutes. Slice and serve.
Sift together 2 cups of cake flour and 2/3 cup of confectioners' sugar in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir 1/2 cup of water into the flour mixture until dough is formed. Cover and refrigerate for 20 minutes. Meanwhile, sift together 2 cups of cake flour with 2 tablespoons of confectioners' sugar in a small bowl. Knead in 1/2 cup shortening until dough is formed. Cover and refrigerate for 20 minutes. Boil the candied waxgourd in 1/2 cup of water until candy is nearly tender. Drain and place in a blender. Blend waxgourd to a paste. Sift sweet rice flour and superfine sugar together in a bowl, then mix in the sesame seeds. Stir in 1/4 cup shortening and waxgourd paste. Gradually stir in 2/3 cup of water, mixing until dough forms. Preheat an oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Divide each dough mixture into 25 equal portions. Take one portion of the the butter dough and roll out in the shape of a circle. Wrap one portion of the shortening dough with the butter dough in the shape of a ball, then roll the combined ball into an oval shape. Roll the dough up, lengthwise, into a tube shape then roll out once more into a long strip. Roll the dough up lengthwise again, pressing the ends down to secure. Shape the dough into a circle and place the sweet rice flour dough into the center. Wrap the outer dough around the filling creating a ball. Flatten the pastry into a circle and place seam side down on the prepared baking sheet. Repeat with the remaining portions. Prick holes on the top of each pastry using a fork. Brush each pastry with egg yolk. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking soda. Set aside. In a medium saucepan, melt 8 candy bars with 1/2 cup margarine, stirring until smooth. Remove from heat and set aside to cool. In a large bowl, cream together 1/2 cup margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in cooled chocolate mixture and chopped nuts. Pour batter into prepared 10 inch tube pan. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. To make the Frosting: In a medium saucepan melt remaining 3 candy bars with 1/2 cup margarine. Stir until smooth. Beat in confectioners' sugar to desired thickness.
Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl. Bring the milk to a boil in a small saucepan over low-medium heat. Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix mild sausage and hot sausage in a large bowl until evenly blended. Stir Cheddar cheese into sausage mixture. Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist. Roll meat mixture into 1 1/4- to 1 1/2-inch balls. Arrange meatballs on prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.
Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water. Cover and cook on High until the meat is tender, about 4 hours.
Whisk together in medium bowl the flour, salt, baking soda, and baking powder. In a large bowl, beat on high until light in color and texture, 2-3 minutes: the Melt(R) and a little less than 2/3 cups sugar. Beat in flour mixture until blended and consistency of brown sugar. Gradually beat in the eggs. Fold in just until combined the bananas and chocolate chips (sometimes I use half chocolate chips and half peanut butter chips). Bake 50-60 minutes and when toothpick comes out clean from center it is done! Promptly remove baked banana bread from loaf pan and let cool. Serve warm with an ice cold glass of milk!
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties. Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).