HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet. Heat 3/4 cup plus 1 1/2 tablespoons water, 8 1/2 tablespoons butter, and salt in a saucepan over medium heat. Bring to a boil; turn off the heat and sift in flour. Beat vigorously with a wooden spoon until mixture is well combined and leaves the sides of the pan. Cool the mixture to room temperature, about 10 minutes. Crack in eggs, 1 at a time, stirring gradually into a smooth dough. Lift the spoon to check the consistency; dough should slide gradually back into the bowl. Fit a piping bag with a coupler and 3/4-inch round nozzle. Drop piping bag, nozzle-down, into a tall glass and fold edges down around the glass. Spoon dough into the bag. Gather edges and twist together. Pipe dough into 5-inch-long logs onto the prepared baking sheet. Press logs down with wet fingers if any peaks form. Bake in the preheated oven until golden and firm, 30 to 35 minutes. Let eclairs cool on a wire rack while preparing the topping and filling. Place chocolate and 1/4 cup butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Fill a clean piping bag with the whipped cream. Use a paring knife to cut an X in either end of each eclair. Pipe a portion of the whipped cream into one end of each eclair until it starts to ooze out the other side. Dip the top halves in melted chocolate-butter mixture. Refrigerate eclairs until filling hardens, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish. Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust. Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate. Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Soak farfel in water 10 minutes. Drain. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
Place bread slices on a plate. Spread sour cream onto 1 slice of bread. Gently spread blueberry preserves across the sour cream; top with second slice of bread.
Whisk the green tea powder, water, and milk together in a bowl; sweeten with the honey and continue whisking until dissolved into the tea. Chill completely in the refrigerator. Serve poured over ice.
Combine water, quinoa, cinnamon stick, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, covered, until water is absorbed and quinoa is tender, about 15 minutes. Remove saucepan from heat and discard cinnamon stick. Mix apple, honey, and chia seeds into the quinoa. Let sit until flavors combine, about 5 minutes.
Pour the water into a large stock pot and stir in the salt, red pepper flakes, and chicken bouillon granules. Bring the mixture to a boil. Cook the chicken wings to the boiling water until no longer pink inside and the juices run clear, about 10 minutes. Drain the wings and set aside to cool until easy to handle, about 15 minutes. Whisk the flour, masa harina, paprika, 1 tablespoon of garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Press chicken wings into the seasoned flour until lightly coated; tap off excess flour. Heat canola oil and lard in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches of about 6 wings at a time, deep-fry the wings until deep golden brown, 10 to 15 minutes. Set the wings aside to drain on paper towels. Melt the butter in a large saucepan over low heat, and whisk in the hot pepper sauce, molasses, Worcestershire sauce, and 1 teaspoon of garlic powder. Remove sauce from the heat. To serve, stir the wings into the sauce, working in batches, until coated. Transfer wings to a serving dish to serve.
Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces. After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening. Mix graham cracker crumbs and butter together in a bowl. Press over the bottom of the prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer cashews, apple, and caramel pieces evenly on top; press down with a fork. Bake in the preheated oven until lightly browned, about 30 minutes. Loosen from the sides of the pan while warm. Let cool before cutting into diamonds or squares.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir eggplant, onion, and garlic until softened, about 8 minutes. Stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning; season with salt and black pepper. Bring the mixture to a boil and reduce heat to low; simmer until vegetables are tender, about 20 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Mix Alfredo sauce with pumpkin in a bowl until smooth. Spread fettuccine into the prepared baking dish in an even layer, and spoon Alfredo sauce mixture over pasta. Top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well. Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture. In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Slice the rolls in half and spread butter on both sides. Garnish one half with a few leaves of lettuce and a slice of tomato. Top the tomato with the slices of ham. Cut the Maille(R) cornichons in 4, and dice them, then place them on top of the slices of ham. Sprinkle shallots and parsley to taste. Top with other half of roll and serve.
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners. Combine 6 1/2 tablespoons butter, sugar, and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth. Mix flour, baking powder, and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Cupcakes sink slightly after baking, which is fine as it creates a flat surface for the flowers. Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar, 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside. Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors. Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl. Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through. Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish. In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.
Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate. Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes. Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.
Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap(R) Aluminum Foil and lightly coat with cooking spray. Set aside. With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf. Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled. Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.
Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together. Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used. Use as directed in recipe.
Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish. Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more. Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.
To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
Heat a lightly oiled griddle to 350 degrees F (175 degrees C). Stir pancake mix, pumpkin puree, water, white chocolate chips, pecans, and cinnamon together in a large bowl until just incorporated, adding more water as needed. Drop batter by 1/2 cup scoops onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes; repeat with remaining batter.
Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute. With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.
Mix water, chickpea flour, rice flour, nutritional yeast, and flax seeds in a saucepan until dissolved. Add oil, onion, and garlic. Place saucepan over low heat; cook and stir until mixture is the consistency of melted cheese, about 10 minutes. Season with salt and pepper.
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Place rice in a bowl, cover with water, and allow to soak for 1 hour. Slice a long, 1/2-thick slice from the side of each zucchini to serve as a lid; hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a 1/2-inch thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the ground beef, shallots, garlic, mint, and parsley. Stuff the zucchini boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the zucchini with the cut-off lid slices. Heat the olive oil in a large skillet over medium heat, and sprinkle the pan with salt and pepper. Place the stuffed zucchini into the pan, pour water around the zucchini, then reduce heat to medium low. Cover with a lid, and cook until the zucchini are tender and the meat is no longer pink, 35 to 40 minutes. About 10 minutes before the zucchini are done, beat the egg whites in a bowl with an electric mixture until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place. Whisk about 1/2 of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid. Over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil. Serve the zucchini with lemon sauce.
Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour. Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.
Bring a large pot of water to a boil, add sweet potato pieces, and boil until slightly softened, about 5 minutes. Drain and run cold water over the sweet potatoes. Heat olive oil in a large skillet over medium-low heat; stir in garlic and sweet potato fries. Place a lid over the skillet and let fries steam for about 5 minutes. Remove lid and sprinkle sweet potatoes with paprika, chili powder, and seafood seasoning. Continue to fry sweet potatoes, stirring occasionally, until tender, about 10 more minutes. Season with salt and black pepper.
Make a Chocolate Cookies dough but do not bake. Take the dough and roll it into balls 1 1/2- inch balls. Cut the balls each in half. Take a spoon and while holding the halves, press the spoon into the inside. Do this to all of the halves. Divide the halves into 2 sets of 12 (or as much dough as you have on hand). On one half, press a worm into the indentation. Take the rest of the halves and press them onto the wormed ones so they are once again balls. Smooth edges. Bake as called for in the recipe. Serve and pretend they are regular cookies. Laugh out loud when you see the look on you spouse's and children's faces!!
Melt the butter in a large skillet over medium heat. Cook and stir the green beans in the butter for 5 minutes. Stir in the mushrooms. Season with salt and pepper; continue to cook until the beans are tender, about 5 minutes. Stir in the almonds just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. Melt the butter in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Transfer to the prepared baking dish. In a medium bowl, stir together the beef broth and flour until smooth. Mix in the cream and season with salt and pepper; pour over the onions. Sprinkle Swiss cheese and Parmesan cheese over the top. Bake for 25 to 30 minutes in the preheated oven, until cheese is golden brown and the sauce is bubbly.
Place the sausage in a skillet over medium heat. Cook 5 minutes, until evenly brown. Mix the water and flour in a small bowl, until flour is dissolved. Stir into the skillet. Mix in diced tomatoes, tomato sauce, beef bouillon, and green beans. Cook 15 minutes, stirring occasionally, until sauce is thickened and beans are tender.