HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except egg white, ground cinnamon and 2 T white sugar, in a large bowl until soft dough is formed. Roll out on floured surface to 1/4 inch thickness and cut with cookie cutters. Paint cookies with egg white and sprinkle with cinnamon sugar, or colored sugars. Bake at 350 degrees F (175 degrees C) for 8-10 minutes on greased cookie sheets.
Stir the cranberries, Gala apple, pear, lemon juice, water, and white sugar together in a saucepan over medium heat; bring to a boil, reduce heat to low, and cook at a simmer until the cranberries pop and the liquid is absorbed, 20 to 30 minutes.
Combine apple, carrots, raisins, and parsley in a bowl. Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt, and pepper in a jar or container with a tight-fitting lid. Cover jar and shake until dressing is a uniform yellow color. Pour dressing over salad and mix until evenly coated.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Separate rolls into 18 pieces. Set aside. Heat oil in a small skillet over medium heat; add garlic and saute until tender, about 1 to 2 minutes. Do not brown garlic. Remove from heat and add pepper, cool slightly, about 10 minutes. Add 1cup Asiago cheese and walnuts and mix to combine. Roll each Sister Schubert's Soft Dinner Roll piece in cheese mixture and place on prepared pan. Bake 7 to 10 minutes or until golden brown. In a small bowl combine the remaining 3 tablespoons cheese and basil together and sprinkle over bites. Serve warm.
Bring 4 quarts water to a boil in a large pot; add whole chicken to the boiling water. Crush half the ginger and add to the boiling water. Add crushed green onion white. Boil chicken until 3/4 cooked, about 10 minutes. Remove from pot and cool; reserve chicken broth. Remove skin from cooled chicken and cut meat from the bones. Cut meat into bite-sized pieces and set aside. Discard skin and bones. Peel the remaining half ginger piece and slice into 1 1/2-inch slivers. Combine ginger slivers, fresh red chile pepper slivers, dried red chile peppers, and red pepper flakes in a bowl. Heat a wok or large skillet over high heat; add lard and swirl around until melted. Cook and stir ginger-chile pepper mixture in the hot lard, continuously moving wok, until fragrant, about 30 seconds. Add chicken meat; splash cooking wine around the edges of the chicken. Pour in vinegar and season with salt. Pour about 1 cup (or more as needed) leftover chicken broth into the chicken mixture; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and liquid is mostly evaporated, 5 to 10 minutes. Whisk cornstarch and 1/4 cup cold water together in a small bowl. Stir cornstarch mixture into chicken mixture; stir to coat chicken. Add 5 green onions and stir to combine. Remove from heat and stir in sesame oil.
Preheat the oven to 375 degrees F (190 degrees C). In a saucepan, combine the raspberries, cherries and sugar. Cook over medium heat until soft. Remove from the heat and set aside. In a separate bowl, mix together the oats, brown sugar, cinnamon and melted butter. Use a slotted spoon to spoon the fruit into the pie crust. Try not to add too much juice. Sprinkle the oat mixture over the top. Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.
In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir onion and garlic into sausage and cook until onion is translucent, about 5 minutes. Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 10 minutes; drain. Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into the sausage mixture and cook, stirring often, until sauce is creamy and thick, about 5 minutes. Transfer cooked campanelle pasta to a large pot and pour sausage and pumpkin mixture over pasta. Place over medium-high heat and gently stir until pasta mixture is heated through, 4 to 5 minutes. Serve topped with Parmesan cheese and Italian seasoning.
In a medium bowl, combine pineapple with juice, pudding mix, and sour cream. Mix well and spoon into graham cracker crust. Chill before serving.
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray. Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish. Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.) Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust. Bake in the oven until set, 40 to 45 minutes. Serve warm.
Heat chicken broth in a stockpot over medium-low heat until warmed. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.
Place the sweet potatoes in a saucepan, and stir in 1 tablespoon of cinnamon. Cook and stir over medium heat until most of the juice has evaporated. Stir in the marshmallows just until partly melted. Remove from heat, and set aside to cool. Once the sweet potato mixture is cool, stir in the confectioners' sugar and flour. Add more sugar to taste if desired. Cut each tortilla in half, and spread a thin layer of butter on each side. Place 1 tablespoon of the sweet potato filling onto the center of each one running parallel to the cut edge, then fold in the sides, and roll up from the straight edge to seal in the filling. Heat about 1 inch oil in a large heavy skillet to about 350 degrees F (175 degrees C). Fry chimichangas until light golden brown, turning as needed. Remove to paper towels to drain. The tortillas will darken a little after they are removed. Mix together the remaining cinnamon and sugar. Sprinkle over the chimichangas while warm.
Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside. Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft. Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.
Preheat oven to 350 degrees F. Lightly mist a 9 x 13-inch baking dish with non-stick spray. Split rolls in half, horizontally, and place in bottom of prepared pan. Heat olive oil in a saute pan; add peppers and onions and saute until tender, about 5 minutes. Add Italian herbs to vegetables and remove from heat. To assemble casserole, layer meatballs and peppers and onions and half cheese over bread. Combine spaghetti sauce and chicken stock and pour over all. Top with remaining cheese and bake 30 to 35 minutes. Serve.
Preheat oven to 350 degrees F (175 degrees C). Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside. Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish. Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese. Bake, uncovered, in preheated oven until set, about 20 minutes.
Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly. Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet. Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Cream together the shortening and the butter, add the almond extract and beat until fluffy. Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool. Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix taco seasoning into the beef. Crush chips without opening the bags. Open bags and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend. Eat with forks right out of the bags.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat an outdoor grill for high heat. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours. Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets. Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl. Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.
Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza. Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth. Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes. Slice remaining poblano chile and serve as a garnish with the rice.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish. Mix hash brown potatoes, ham, Cheddar cheese, cream of potato soup, Alfredo sauce, frozen mixed vegetables, milk, and onion together in the prepared baking dish. Mix crushed crackers and melted butter together in a bowl, making sure the crackers are moistened completely; spread over the top of potato mixture. Bake in the preheated oven until cracker layer is browned and the liquid is bubbling, 30 to 45 minutes. Let casserole cool 15 minutes before serving.
Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours. Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour. Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. Let chicken for 5 to 10 minutes, then chop into chunks. Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes. Remove Dutch oven from the heat and let stand, covered, for 15 minutes. Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
In a double boiler over simmering water, combine milk and caramels. Cook, stirring, until melted and smooth. Stir in chocolate until smooth. Stir in ice cream and vanilla until well blended. Remove from heat. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease a donut pan. Whisk cassava flour, ground ginger, baking powder, and salt together in a bowl. Beat butter and 2 tablespoons coconut sugar together in a separate bowl using an electric mixer until fluffy; add coconut milk, maple syrup, 3 tablespoons molasses, and egg and beat until smooth. Mix cassava mixture into butter mixture until batter is thick and just combined. Transfer batter to a pastry bag or plastic bag with a corner snipped. Pipe batter into the prepared donut pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer donuts to a cooling rack and cool completely, at least 15 minutes. Place 2 tablespoons coconut sugar and crystallized ginger in a spice grinder; process until ginger is powdery. Pour mixture into a small bowl. Brush tops of donuts with the remaining 2 tablespoons molasses. Press donuts, molasses-side down, into coconut sugar-ginger mixture until coated.
Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot. Heat soup over medium-high heat until hot, about 5 minutes more.
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil. Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour. Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours. Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes. Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball. Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet. Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire rack.
In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes. Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat. Preheat oven to 375 degrees F (190 degrees C). Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture. Bake in the preheated oven 20 minutes, or until lightly browned.
Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). 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. Separate shells and let stand, so they are not touching, on waxed paper or foil. In large skillet over medium heat, combine chicken, onion, egg and bread crumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the shredded mozzarella and cheddar; cook until cheeses melt. Fill shells with chicken mixture, using a tablespoon, and place in a 9 x 13 baking dish. Cover the shells with the tomato sauce and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.
Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.
Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle. Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover. Cook on Low for 6 to 8 hours.
Preheat the oven to 500 degrees F (260 degrees C). Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Melt the butter in a skillet over medium heat. Stir in the brown sugar and whiskey. Bring to a boil and cook until sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.