HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Press pie crusts into the bottom and up the sides of two 9 inch pie pans. Prick with a fork all over to keep them from bubbling up. Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool. Make an almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend. Let the mixture sit for 10 minutes, then strain through a cheesecloth. Measure out 1 cup of the almond milk, and mix with half and half. Stir in the saffron and cinnamon, and set aside. Place the eggs and sugar in a saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon. Cook over low heat, stirring constantly until the mixture begins to thicken. When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat. Pour into the cooled pie shells. Bake for 40 minutes in the preheated oven, or until the center is set, but the top is not browned. Cool to room temperature, then refrigerate until serving.
In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool. In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces. On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water. Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.
In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed. In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices. Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour. To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Preheat grill for medium heat. Thread mushrooms and peppers alternately on skewers. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.
Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.
Fill champagne flutes 1/4 full with chilled apple cider and top off with Champagne. Garnish each glass with a cinnamon stick and dried apple slice.
Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky. Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.
Bring water to a boil in a medium saucepan over medium-high heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boiling. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand, covered, for 5 minutes.
In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.
Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking. Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan. Place meat in the prepared roasting pan. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Preheat the oven to 350 degrees F (175 degrees C). Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly. In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers. Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.
Preheat the oven to 400 degrees F (200 degrees C). Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top. Bake in the preheated oven until sausages are golden, about 15 minutes. Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat. Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.
In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar. Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.
With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.
Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
 Watch Now Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
 Watch Now Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
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Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter. Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool. Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool. Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer. Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
Preheat oven to 350 degrees F (175 degrees C). In a mixer bowl, combine the white sugar, brown sugar and shortening. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined. Mix in the milk, baking soda, baking powder, salt, cinnamon and vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried tart cherries and mix just until they are distributed evenly. Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased cookie sheets. Do not shape them, they will spread evenly during the baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13 minutes. The tops of the cookies should just turn a light golden brown. Remove the cookies from the oven and let sit on the sheets for about 5 minutes before moving the cookies to cooling racks. Let cookies cool to room temperature than place in airtight containers for storage.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl. Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes. Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.
Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
In a medium bowl, cream together the butter and cream cheese. Stir in the flour until well blended. Wrap dough in plastic wrap and refrigerate for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Melt chocolate and margarine together in the microwave, stirring frequently until smooth. Beat in the brown sugar, egg and vanilla until well blended. Stir in the pecans. Roll the chilled dough into 1 inch balls and press them into the bottom and up the sides of ungreased mini muffin tins. Spoon about 1 teaspoon of filling into each cup. Bake for 20 minutes in the preheated oven, until edges are browned. Cool in pans on wire racks for 15 minutes before removing from muffin tins.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf. Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks. Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.
Combine black beans, cornmeal, shredded carrot, panko bread crumbs, cilantro, olive oil, chili powder, and salt in a bowl. Mash together by hand, adding water as needed until the mixture is firm enough to form patties. Form mixture into 8 bun-sized patties. Heat a nonstick frying pan over medium heat and cook patties, turning once, until heated through, about 8 minutes total.
Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes. Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.
Preheat oven to 450 degrees F (230 degrees C). Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat. Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper. Bake in the preheated oven until the potato slices are golden brown, about 20 minutes. While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease. Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes. Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese. Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos. Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.
Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.). Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full. Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.
Combine soy sauce, marmalade, ketchup, rice wine, sesame oil, and garlic in a bowl. Pour half the sauce into a slow cooker; top with ribs. Drizzle with remaining sauce. Cover and cook on Low until pork is tender, about 3 hours. Thicken cooking juices in a small skillet over medium heat, if desired.
Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple chunks; cook and stir only until pineapple is heated through.
Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.
Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil. Stir cayenne pepper into brown sugar in a bowl. Wrap each smoked sausage in a piece of bacon; secure each with a toothpick. Arrange wrapped sausages into prepared baking dish. Pack brown sugar around wrapped sausages to cover by about 1/2 inch. Cover pan tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Increase oven heat to 450 degrees F (230 degrees C). Remove aluminum foil from pan. Continue baking in the hot oven until brown sugar has melted and thickened, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into cake using a straw. Stir sweetened condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour. Spread whipped topping over cake and sprinkle toffee bits over whipped topping.
Prepare rice mix according to package directions; cover, and set aside. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.
Rub zucchini slices with garlic. Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs. Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Whip cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, egg yolks, and salt together in a bowl until very thick and lemon-colored; stir in rum. Fold egg yolk mixture into whipped cream; fold egg whites into whipped cream mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, butter, and 5 tablespoons confectioners' sugar together in a bowl until dough is golden; mix in walnuts. Roll dough into marble-sized balls; arrange on a baking sheet. Bake in the preheated oven until balls are light golden brown, 10 to 12 minutes. Place 6 cups confectioners' sugar in a bowl; roll balls in the confectioners' sugar until completely coated; place balls on a plate to cool completely. Roll balls in the confectioners' sugar a second time.
Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.