HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place graham crackers in a food processor and process into fine crumbs. Pour into a 12-inch springform pan. Add melted butter, 1/3 cup brown sugar, and 1 cup walnuts; mix until well blended. Press into bottom and up sides of the pan. Combine 1 cup white sugar, 2 tablespoons water, lemon juice, and salt in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar is melted, about 5 minutes. Cook until golden brown, watching carefully to prevent burning, about 1 minute more. Remove from heat and carefully add heated warmed cream and 1 tablespoon butter. Pour caramel sauce into a measuring cup with a spout and allow to cool. Pour 1/3 of the caramel sauce over the crust. Bake crust in the preheated oven until set, 10 to 15 minutes. Remove from oven and set aside to cool; leave oven on. Place diced apples in a bowl; add water to cover and stir in 2 teaspoons lemon juice to prevent browning. Drain well and pat dry. Combine apples with 1/3 cup brown sugar and cinnamon in a bowl; stir to coat. Beat cream cheese in large mixing bowl using an electric mixer until fluffy. Add sour cream and 1/2 cup white sugar; beat on medium speed for 5 minutes. Add eggs 1 at a time, mixing well after each addition. Add flour and vanilla extract. Fold in cinnamon-coated apples and pour filling over crust. Bake cheesecake in the hot oven until set, about 1 hour. Let cool in the pan for 30 minutes; release sides and place in the refrigerator until completely cool, about 30 minutes more. Melt 1 tablespoon butter in a skillet over medium heat and add sliced apple. Cook until tender but not falling apart, about 2 minutes. Place slices around the edge of the cheesecake, creating a 2-inch ring. Sprinkle 1 cup walnuts in the center and drizzle remaining caramel sauce on top. Refrigerate until serving.
Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more. Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.
Line a rimmed sheet pan with plastic wrap. Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking. Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter. Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish. With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle. Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese. Bake in preheated oven until golden brown, about 25 minutes.
Heat olive oil in a large skillet over medium-low heat. Saute shrimp, asparagus and garlic until asparagus is bright green and slightly tender. Stir in hot sauce and salt. Dust with Romano cheese before serving.
In a large bowl, mix by hand cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Chill in the refrigerator at least 1 hour before serving.
Place hash browns, onions, carrots, celery, water, and chicken broth in large stock pot. Simmer for 30 minutes. Stir in undiluted cream soups, milk, and bacon. Season with salt and pepper. Let simmer for another 30 minutes.
Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes. Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat. Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed. Transfer pasta mixture to the prepared baking dish. Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture. In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour. Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.
In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm. Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes. Scoop chilled mixture into balls. Keep cold until serving.
Place ingredients into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the bread machine indicates that the cycle has ended, remove the dough, and knead slightly. Form into a loaf shape, and place into a greased 9x5 inch bread pan. Cover, and let rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Uncover the loaf, and brush the top with water. Bake for 40 to 45 minutes in the preheated oven, or until nicely browned, and the loaf makes a hollow sound when tapped on the bottom. Allow to cool for 10 minutes before removing from the pan. Cool for about 1 hour before slicing.
Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.
In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain. Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes. Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes. Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended. On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre. Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C). Remove from oven and let cool. When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.
In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish. Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.
Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug. Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.
Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Preheat oven to 375 degrees F (190 degrees C). Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl. Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet. Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
Place pork chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. Shake the bag gently to combine everything, and refrigerate for at least 2 hours. These are excellent done in the morning, and left to sit all day. Heat oven to 350 degrees F (175 degrees C). In a shallow dish, combine bread crumbs and sesame seeds. Remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a rack or baking sheet. Bake for approximately 45 minutes, or until done
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook on medium heat until thick, approximately 12 minutes. Stir constantly. Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake. Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.
Preheat an outdoor grill for medium heat and lightly oil the grate. Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside. Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.
Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray. Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate. Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes. Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend. Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.
Melt butter in a large skillet over medium-high heat. Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown. Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving. Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through and season to taste with pepper.
In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a boil.
Mix the sugars, flour, and milk. Pour into crust. ( Grandma always mixed the ingredients directly in the unbaked pie crust, but I have better luck mixing it with a mixer and transferring it to the crust. ) Dot with butter and sprinkle with nutmeg to look pretty. Bake 300 - 325 degrees F (150 - 165 degrees C) for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Dissolve chicken bouillon cubes in water in a large pot; bring to a boil. Cook macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Layer about half the macaroni in the bottom of the prepared baking dish; top with about half the diced smoked ham. Repeat layers. Whisk eggs, half-and-half, salt, and white pepper together in a bowl; pour over the noodle and ham layers. Top everything with Cheddar cheese. Bake in preheated oven until the cheese is melted and browning around the edges, about 35 minutes.
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside. Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside. Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan. Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven. Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla. Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust. Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside. Increase oven temperature to 475 degrees F (246 degrees C). Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling. Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.
Heat a nonstick skillet over medium heat; coat with cooking spray. Add tomatoes and mushrooms; cook and stir for 2 minutes. Add eggs, crabmeat, and Creole seasoning; cook until eggs are firm, 5 to 7 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat. Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings. Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top. Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally. Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.
Preheat oven to 375 degrees F (190 degrees C). Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.
Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
In a small bowl combine vinegar, mayonnaise and mustard. In a large bowl combine cabbage, carrots, bell peppers and celery. Pour dressing over vegetables, mixing to coat evenly. Chill, and serve over lettuce leaves.