HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C.) In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter. Bake in the preheated oven for 30 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
Spoon condensed milk into a heatproof glass jar. Cover tightly with aluminum foil. Place a trivet in a multi-functional pressure cooker (such as Instant Pot(R)); put jar of condensed milk on top. Fill pressure cooker with cold water up to 1 inch below the top of the jar. Close and lock the lid. Select Manual (High) pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Beat dulce de leche with a spoon and let it cool completely.
Preheat oven to 350 degrees F (175 degrees C). Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Combine sugar and corn syrup in 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly. When the sugar has dissolved, pour in the vodka and stir well. Remove the mixture from heat and cover tightly with a lid. Let the mixture cool before adding peppermint extract and pouring the mixture into a sealable bottle.
Preheat oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray. Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties. Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat. Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towel to drain excess grease. Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth. Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely. Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken. In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese. Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl. Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.
Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot. Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes. Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes. Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.
Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture. Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern. Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process. Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels. Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan. Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F. To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.
Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes. Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes). Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes. Add potatoes; cook until soft, about 20 minutes. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.
Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes. Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Cream together the shortening and sugar. Add egg and vanilla; mix well. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
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. In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish. Bake in preheated oven for 45 minutes to 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls. Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet. Bake in the preheated oven until edges are firm, 8 to 10 minutes.
Stir the tapioca into the water in a bowl, and allow to soak 8 hours or overnight. Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish. Mix the soaked tapioca, brown sugar, dates, walnuts, butter, cinnamon, and salt together in a large bowl; transfer to the prepared baking dish. Bake until set, about 1 hour. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in spaghetti sauce; simmer for 5 minutes. Mix cottage cheese, ricotta, 2 cups mozzarella cheese, eggs, 1/4 cup Parmesan cheese, oregano, salt, and pepper in a large bowl. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well. Place 1 lasagna noodle over a flour tortilla. Spread some of the beef sauce on top. Add another lasagna noodle. Spread an even layer of the cottage cheese mixture on top; cover with a third noodle. Fold in tortilla edges and roll up into a burrito. Repeat with remaining tortillas. Place burritos in a baking dish. Spread remaining sauce mixture over the burritos; cover with remaining mozzarella and Parmesan cheeses. Bake in the preheated oven until heated through and bubbling, about 13 minutes. Cool for 5 minutes per serving.
To make Pastry: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick. Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool. To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes. To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.
Preheat the oven to 375 degrees F (190 degrees C). Cook and stir sausage in a hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside. Separate crescent roll dough into 8 triangles. Arrange triangles on an ungreased 12-inch pie pan with points turned toward the center. Press over the bottom and up the sides to form a crust, sealing perforations completely. Spoon sausage over the crust. Sprinkle hash browns on top. Cover with Cheddar cheese. Beat eggs, milk, salt, and pepper together in a bowl. Pour over the filling. Sprinkle Parmesan cheese on top. Bake in the preheated oven until eggs are set and cheese is melted, 25 to 30 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Stir in tomatoes, green bell pepper, parsley, and green onions; cook until slightly softened, 3 to 5 minutes. Add crabmeat; cook until flavors combine, about 20 minutes. Pour coconut milk and palm oil into the skillet. Cook until slightly reduced, 3 to 5 minutes. Stir in bread crumbs to give mixture a paste-like consistency. Season with hot pepper sauce, salt, and black pepper. Stuff scallops shells with the crab mixture. Sprinkle Parmesan cheese on top. Arrange on a baking sheet. Bake in the preheated oven until golden brown, about 12 minutes.
Spread 1 1/2 tablespoons peanut butter into the bottom of a small bowl. Add 1/2 of the apple and 1/2 teaspoon cinnamon sugar. Repeat another layer of peanut butter, apple, and cinnamon sugar; top with almonds.
Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease. Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.
Preheat oven to 325 degrees F (165 degrees C). Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix. Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix. Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey. Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices. While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons. Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Place cashews in a large bowl. Pour enough water over cashews to cover. Cover the bowl and soak cashews overnight, at least 12 hours. Drain the water from cashews; place cashews in a blender. For a tangier cheddar flavor add 1/4 cup freshly squeezed lemon juice to cashews. Pour enough water to come to 1/4-inch below of the top of the cashews. Blend until partially smooth. Place nutritional yeast, onion, sunflower seed oil, salt, garlic powder, tamari sauce, turmeric, and cayenne pepper in blender. Blend until smooth.
Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil. Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.
Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator. In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. Open can and pour toffee into pie crust. Allow to cool. Slice bananas over toffee. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Pack down firmly after each addition. Attach a note with the following instructions: Brownie Mix 1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan. 2. In a large bowl, stir together 2 eggs, 2/3 cup oil, and 1 teaspoon vanilla. Stir in the contents of the jar, and mix well. Spread evenly into the prepared pan. 3. Bake for 25 to 30 minutes in preheated oven, or until a toothpick inserted into the brownies comes out clean. Cool, and cut into squares.
Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray. Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan. Bake for 50 to 55 minutes. Cool before slicing.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter in the pot and add garlic. Stir until fragrant, about 30 seconds. Add cauliflower; stir until cauliflower is coated in butter and starting to become tender, about 5 minutes. Add broth. Close and lock the lid. Choose high pressure and set timer for 5 minutes. Allow time for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for about 3 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mash cauliflower using a potato masher or stick blender. Stir in Parmesan cheese. Season with salt and pepper.
Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.
In a medium bowl, cream together the shortening and confectioners' sugar. Stir in the egg. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the ginger. Cover the dough, and refrigerate for at least a 1/2 hour. Preheat oven to 350 degrees F (175 degrees c). Dust a clean, dry surface with corn starch. Roll the dough out to 1/4 inch thickness, and cut out cookies with the cutter of your choice. Place cookies 1 1/2 inches apart on unprepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until cookies are slightly brown at the edges. Remove from baking sheets to cool on wire racks.
Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking. Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices. Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish with olive oil. In a bowl, mix the ground turkey, crushed pretzels, green bell pepper, and egg. Season with salt and pepper. Form into 4 patties, and arrange in the baking dish. Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F (74 degrees C). Top each patty with a slice of cheese during the last few minutes of cook time.
Pierce the flank steak all over with a fork, and place into a large resealable plastic zipper bag. Mix the vegetable oil, lime juice, ranch dressing mix, cumin, and black pepper in a bowl, and pour over the flank steak. Force air out of the bag, seal, and refrigerate at least 6 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and shake to remove excess marinade. Grill the steak until it shows good grill marks and the inside is the desired degree of doneness, about 10 minutes. Baste each side with marinade, taking care to cook the marinade onto the outside of the steak. An instant-read thermometer inserted into the middle of the steak should read 130 degrees F (54 degrees C) for medium-rare. Allow the steak to rest for about 10 minutes before slicing thinly on the diagonal. While steak is resting, grill the onion and green pepper slices until they are starting to brown, about 3 minutes per side. To serve, wrap sliced steak with grilled onion and green pepper in tortillas.