HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour yeast into 1/2 cup of lukewarm water. Set aside to soak. In a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. Add 1/2 cup melted shortening and 2 cups sifted flour. Beat well. Add in 2 beaten eggs and yeast mixture and mix well. Set aside to rest until bubbly and spongy. Add 3 1/2 cups of flour and blend well. Set aside to rise for 1 hour. Punch down and let rise again for 1 hour. To Make Filling: Beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. Add cottage cheese and mix well. Pinch off 1 inch balls from dough and press an indentation in the center of each. Put filling in. Let rise 15 minutes, then bake at 425 degrees F (220 degrees C) until golden - 12-18 minutes.
Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.
Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes. Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.
Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet. Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool. Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool. Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Heat 1 cup of almond milk on the stove or in the microwave until steaming. Mix cocoa powder into hot almond milk. Pour mixture into mug before adding 2 ounces of Baileys Almande. Garnish with dairy-free whipped topping or slivered almonds if desired.
On bottom of pie crust, spread strawberries evenly; cover with whipped cream. Spread cherries on whipped cream and cover cherries with whipped cream layer. Spread blueberries on top of whipped cream and cover with last layer of whipped cream. Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Preheat an oven to 450 degrees F (230 degrees C). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
 Watch Now Beat eggs in a shallow bowl and set aside.
 Watch Now Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
 Watch Now Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
 Watch Now Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
 Watch Now Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
 Watch Now Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
 Watch Now Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups or 1 inch of water into a large pot, and insert a steamer basket. Place artichokes into the steamer, cover, and bring to a boil. Allow them to steam for about 15 minutes, or until a fork can easily pierce the stem. In a cup or small bowl, mix together the melted butter and pesto. Drizzle the mixture over upright artichokes, being sure to dribble into all of the crevices. Then sprinkle bread crumbs across the tops and serve.
Preheat oven to 375 degrees F (190 degrees C). Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower. Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.
Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips. Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes. Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray. Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.
Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.
Pour the tequila and triple sec into a pitcher. Sprinkle in the confectioners' sugar, and stir to dissolve. Add the ice, and pour in the pomegranate juice and lime juice. Stir to mix, then serve. You can add more tequila to taste if you're a professional.
Preheat oven to 325 degrees F (165 degrees C). Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls. Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet. Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.
Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.
Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.
Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper. Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.
Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes. Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
Preheat a waffle iron according to manufacturer's instructions. Spray with cooking spray. Mix baking mix, water, heavy cream, egg, soy flour, vegetable oil, polydextrose, sugar substitute, and vanilla extract together in a large bowl until batter is thick. Cook waffles in the preheated iron according to manufacturer's instructions until golden brown, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart. Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!
Cream butter or margarine, and add sugar; cream until light and fluffy. Mix in egg yolks. Combine flour and spices, and add to creamed mixture. Blend in cream. Stir in nuts, raisins, and dates. Pour filling into unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until set. Cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan. Bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt. Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan. Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans. Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter. Mix flour and baking powder in a bowl. Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula. Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter. Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces. Preheat an oven to 400 degrees F (200 degrees C). Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside. Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, beat egg yolks and sugar until creamy. Blend in flour, cinnamon, allspice and salt. Beat in buttermilk and melted butter. Stir in raisins. Pour filling into pie shell. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Bake or 8 to 10 minutes, until lightly browned.
Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick. Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight. Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain. Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.
Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours. Serve and mix right before eating.
Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract. In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
Puree strawberries in a blender or food processor until smooth. Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper. Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated. Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
Melt butter in a heavy saucepan over medium heat. Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes. Stir in flour and cook for 3 minutes more, stirring constantly. Pour in the cream, increase heat to medium-high and bring to a simmer. Once the cream comes to a simmer, reduce heat to medium-low and whisk in the shredded Swiss and Parmesan cheeses. Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper before serving.
Whip the egg whites until foamy. Add cream of tartar, and continue beating until stiff. In a separate bowl, beat the egg yolks until lemon coloured. Boil the sugar and water until it reaches the thread stage, 230 - 234 degrees F (110 - 112 degrees C). Beat syrup into egg whites. Fold in egg yolks. Fold in flour. Pour batter into an ungreased tube pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.
Heat the ghee in a skillet over medium-low heat. Stir the chickpea flour into the ghee and cook until golden brown and has a nutty smell. You cannot miss the fragrance of roasted besan. It will perfume the entire house. Turn off the heat and let the besan cool till just warm. Stir the confectioners' sugar and cardamom into the flour mixture. Pinch the mixture together with your fingers. It should hold the shape. If not, sprinkle some milk till the mixture is able to bind together. Form the mixture into lime-sized balls and roll between your palms till smooth and even. Serve.
Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours. Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more. Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.
Sift together the flour, baking powder, and salt; set aside. Over a double boiler, melt the semi sweet chocolate, the unsweetened chocolate, and the butter; stirring occasionally. In a medium bowl, beat the eggs and sugar for 6 minutes with an electric mixer. Add the melted chocolate mixture, and mix for 1 more minute. Fold the sifted ingredients into the chocolate mixture with a rubber spatula. Cover the dough and chill for half an hour to an hour. Preheat oven to 325 degrees F ( 165 degrees C ). Grease cookie sheets. Drop cookies by heaping tablespoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Let cookies cool completely before removing from cookie sheets.
Preheat oven to 350 degrees F (175 degrees C). Combine green beans and soup in a small casserole dish. Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes. Remove from oven and top with the onions. Bake for another 10 minutes and serve.
Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.