HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a cocktail shaker with ice; add bourbon, vermouth, and bitters. Cover and shake until the outside of shaker has frosted. Strain into a chilled martini glass and garnish with lemon twist.
Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes. Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking. Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan. Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks. Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.
In a large pot with boiling salted water cook spaghetti until al dente. Rinse with cool water. Drain. In a large bowl combine cooked and drained spaghetti, grated Parmesan cheese, salami, Italian dressing, tomatoes, and green bell peppers. Toss gently to mix together. Chill in the refrigerator before serving.
Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices. Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours. Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet. Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds. Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.
Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker. Season with salt and black pepper. Set cooker on High, cover, and simmer until vegetables are tender, about 2 hours. Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on High for 2 more hours. Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 minutes to 1 hour.
Combine 4 gallons water, sugar, and drink mix together in a large pitcher to make the Kool-Aid(R). Mix the Kool-Aid(R), orange juice, fruit punch, cranberry juice, pineapple juice, vodka, rum, grain alcohol, cherry juice, grapefruits, pineapples, and oranges together in a large punch bowl.
Mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and Diamond Crystal(R) Kosher Salt in a large mixing bowl until smooth and well blended. Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes. For Chocolate Orange Sauce, place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate, vanilla, sugar and Diamond Crystal(R) Kosher Salt; stir until thoroughly mixed. Whip 2 cups whipping cream in a bowl until stiff. To assemble the cake, place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes, ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving. To serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce. Optional garnishes: Peeled orange sections, mint sprigs, or shaved chocolate.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth. Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape. Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds. Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.
Mix chickpeas and minced garlic together in a large food processor or bowl of a stand mixer until mostly mashed. Add mayonnaise, mustard, sandwich spread, salt, and pepper. Mix well. Add eggs and mix until blended to desired consistency.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking pan lined with foil. In a large, shallow bowl, crush the corn cereal to 1 cup. Mix together the corn cereal, oregano and garlic salt. Place the flour in a small bowl. In another small bowl, thoroughly beat the egg whites and water. Cut the mozzarella cheese into 12 sticks approximately 2 3/4 inches in length. Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. Repeat dipping in the egg and cereal mixture to ensure a complete coating. Arrange cheese sticks on the baking pan. Allow the sticks to set for 30 minutes. Bake in the preheated oven about 8 minutes until cheese is soft and sticks are lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, brown sugar and white sugar until light and fluffy. Beat in eggs, vanilla and coconut. Add sifted ingredients and mix well. Stir in oatmeal, chocolate chips and nuts. Mix thoroughly. Drop by teaspoonful onto ungreased baking sheets. Bake for 8--12 minutes until golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing. Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes. Preheat the oven's broiler and set the oven rack about 5 inches from the heat source. Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.
Bring a large pot of lightly salted water to a boil. Cook macaroni for 8 to 10 minutes, or until al dente; drain and rinse under cold water until cool. In a large bowl, mix together macaroni, peas and onions, salmon, and mayonnaise. Season with onion powder, salt, and pepper, and mix well. Cover, and refrigerate 2 hours, or until well-chilled.
Preheat oven to 350 degrees F (175 degrees C). Beat together the eggs, corn syrup, sugar, butter and vanilla. Arrange pecans in bottom of pie crust and pour mixture over. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.
Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan. Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries. Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan. Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray. Place flour, confectioners' sugar, and salt in a food processor; pulse until blended. Add cold butter pieces and vanilla extract; blend until mixture forms clumps. Press butter-flour mixture evenly into the prepared baking dish. Bake in the preheated oven until lightly browned, about 10 minutes. Pierce dough all over with a fork while still hot. Slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies. Return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. Trace a knife around each cookie to ensure they're completely sliced. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle white chocolate over cookies in a zigzag pattern, using a fork. Melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle milk chocolate mixture over white chocolate, using a clean fork. Sprinkle almonds over chocolate. Let stand until chocolate sets, about 1 hour.
Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender. Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth. Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.
Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette. Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes. Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips. Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.
In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal. Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.
Cream the butter and sugar together. Add the yolk, cream and vanilla. Beat well. Add the nuts, flour and baking powder. Chill the dough for about 1 hour. Preheat oven to 350 degrees F (180 degrees C). Mold dough into little round balls. Place on ungreased cookie sheets and bake for 12 minutes. As you take the balls off of the cookies sheet, drop them into a bowl of confectioner's sugar. Roll them around until they are completely covered. Remove and cool on a rack.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in an 8x8 inch baking dish. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.
Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well. In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed. In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.
Preheat broiler for high heat. Line a baking sheet with foil. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth. Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan. Mix white sugar and cinnamon in a plastic bag. Cut pizza dough into 1 1/2-inch pieces. Shake 6 to 8 pieces of dough in the sugar-cinnamon mix. Arrange pieces in bottom of prepared pan. Continue until all dough pieces are coated and placed in pan. Arrange nuts and raisins in and among dough pieces. Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over dough; let rise for 30 minutes. Bake in preheated oven until bread is golden brown, about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart pieces of bread to eat.
In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender. In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly. Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted. Add chicken, heat through and enjoy.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth. Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined. Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.
In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.
Mix together flour, baking soda, salt, cinnamon, cloves and ginger. In a separate bowl, cream together the brown sugar, butter and shortening. Add to the flour mixture and mix well. Add molasses and vinegar. Mix well. Cover and chill dough overnight. Roll out a small amount of dough to 1/8 (or less) inch thick. Cut into desired shapes. Bake at 350 degrees F (180 degrees C) for 10 minutes or until light brown.
Preheat oven to 300 degrees F (150 degrees C). Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. Stir in broth, water and potatoes; simmer 15 minutes. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Reserve 1/2 cup shredded mild Cheddar cheese for later use Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.
Set up a double-boiler over low heat. Put baking sheets into freezer to cool them. Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture. Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal. Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine green beans, corn, onion, and green bell pepper. Stir in sour cream, condensed soup, and shredded cheese. Season with salt and pepper. Mix well, and spread into a 2 quart casserole dish. In a separate bowl, mix together the crushed crackers and melted butter. Sprinkle over vegetable mixture. Bake in preheated oven, for 25 minutes, or until the top is golden brown.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing. Fill red bell pepper halves with stuffing. Place on a baking sheet. Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off. Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt. Bake in preheated oven for 30 minutes.