HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball. Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined. Beat egg and 1 teaspoon water together in a small bowl. Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture. Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture. Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.
Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute. In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute. Add tomato, green onion and saute for 30 seconds. Stir in cilantro, cumin and oregano. Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.
Beat butter in a large mixing bowl with an electric mixer on medium speed until light and fluffy. Add marshmallow fluff and beat until smooth, scraping down the sides of the bowl if needed. Beat confectioners' sugar and vanilla extract into butter mixture until frosting is light and fluffy. Beat fresh ginger, pumpkin pie spice, and ground ginger into frosting.
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing.
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate. Preheat oven to 400 degrees F (200 degrees C). Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
In a saucepan over medium heat, combine the cocoa, butter, milk, and sugar. Bring to a boil, then cook for an additional 30 seconds. Remove from heat and stir in the peanut butter. Finally, stir in the crackers and nuts. Drop by heaping spoonfuls onto waxed paper. Chill or let stand until firm.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Put butter, white sugar, brown sugar, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 2 minutes. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.) Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining 1/2 cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed. Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with flaky sea salt. Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.
Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.
Whisk liquid amino acid, lemon juice, and olive oil together in a bowl until smooth; add red onion and alfalfa sprouts and stir to coat. Marinate onion and sprouts in the dressing for at least 15 minutes. Put kale into a large mixing bowl. Sprinkle sunflower kernels, pepitas, and sesame seeds over the kale. Pour the onion and sprout mixture with the dressing over the kale and seeds; mix together by hand to coat kale, massaging dressing into the leaves to soften. Cover bowl with plastic wrap and refrigerate salad at least 1 hour.
Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces. Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes. Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.
Cook ground turkey and onion in a medium saucepan over medium heat; cook and stir until turkey is no longer pink and cooked through. Stir in garlic, chili powder, chipotle peppers with adobo sauce; stir until turkey is coated and fragrant. Drain excess fat from pan. Transfer mixture to a bowl. Using the same saucepan, prepare Knorr(R) Fiesta Sides(TM) - Spanish Rice according to package instructions. When the rice is cooked, add the ground turkey mixture, tomatoes, and green chiles; stir until heated through. Serve, if desired, with chopped cilantro, onion and/or shredded cheese.
Preheat oven to 375 degrees F (190 degrees C). Grease one 9x5-inch loaf pan with cooking spray. Mix beef, onion, stuffing mix, and egg by hand in a bowl. Press beef mixture into prepared pan. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Top meatloaf with shredded mozzarella cheese and let rest while cheese melts, about 10 minutes.
Preheat an outdoor grill. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla. Pour syrup mixture over warm popcorn, stirring to coat evenly. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container. To serve, set out small bowls of your favorite candies, nuts or fruits and let your guests individualize their own Halloween treat.
Heat oven to 400F. Beat egg yolk, mustard and water until blended; stir in garlic. Roll pastry sheet into 14x10-inch rectangle on lightly floured surface; cut lengthwise in half. Brush lightly with some of the egg mixture. Sprinkle 1 pastry piece with 3 Tbsp. cheese. Cover with remaining pastry piece, egg side down. Roll gently with rolling pin to seal; brush with half the remaining egg mixture. Starting at one long side, roll up tightly; cut crosswise into 24 slices. Place, cut sides down, 2 inches apart on baking sheet sprayed with cooking spray; flatten slightly. Brush with remaining egg mixture; sprinkle with remaining cheese. Bake 12 to 14 min. or until golden brown. Serve warm or at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray; place biscuit dough pieces into the prepared baking dish to cover the base of the dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, leaving meat in the skillet. Add pasta sauce to beef and stir to combine. Pour sauce mixture over biscuit pieces to cover completely. Sprinkle mozzarella cheese and Cheddar cheese over the top. Bake in the preheated oven until cheese is bubbling and biscuits are cooked through, 30 to 35 minutes.
Preheat oven to 350 degrees F. Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes. Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.
Whisk together flour, baking powder, and salt in a large bowl. Beat egg, water, and melted butter in a small bowl. Stir flour mixture into the egg mixture until well blended. Drop batter by spoonfuls onto simmering broth or gravy. Cover and simmer until fully cooked through, about 10 minutes.
Combine egg and milk together in a small bowl, mix well. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Preheat oven to 350 degrees F (180 degrees C). Cream together butter, powdered sugar and almond extract. Add flour in steps (not all at one time). Knead with hands, shape into crescents. Bake for 20 minutes or until light brown. While warm, roll in confectioner's sugar.
Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving. Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste. Spoon filling into cabbage leaves and top with salsa.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish. Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes. Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper. Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes. Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil. Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan. Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into greased pan. Bake for 25 minutes or until firm. After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. bars.
Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil. Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly. Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher. Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes. Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes. Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.
In a large drink cooler or punch bowl, mix together the milk and root beer. Serve in tall glasses.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil. Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray. Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined. Drop tablespoonfuls of dough about 2 inches apart onto prepared baking sheet. Bake in preheated oven until edges are brown, 12 to 15 minutes.
Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight. Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator. Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.
Blend milk, banana, ice cream, and chocolate sauce together in a blender on high speed until smooth, about 1 minute.
Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C). Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.
Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Whisk together the sugar and flour in a saucepan. Stir in the egg, then gradually mix in the milk until well blended. Bring to a boil, stirring constantly. As soon as it boils and becomes thick, remove from the heat and stir in the vanilla and butter. Spoon over biscuits or toast and enjoy!
Toast the spices in a medium saucepan over medium heat till fragrant. Add water. Bring to a boil, then reduce to a simmer. Cover, and simmer for 10 minutes. Remove from heat, and add to tea bags. Steep another five minutes, then remove tea bags. Strain, then stir in milk and honey. Serve.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes. 20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust. Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence. Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add butter and let it melt. Season with salt, pepper, and onion powder and stir. Sprinkle with tapioca starch and stir roux until blended; it will be thick. Pour in milk gradually, 1/4 cup at a time, stirring each addition until well combined. Keep stirring to remove clumps. Sauce should be creamy and just under boiling temperature. If it starts to boil, turn Instant Pot(R) off and set to Keep Warm. Add Cheddar cheese and stir continuously until cheese has melted and is well combined into the sauce.
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until golden, 10 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat. Add the onion and garlic and fry in the bacon fat until browned. Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and serve warm.
Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl. Stir to mix thoroughly, and store in an airtight container.
In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well. In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
Cook pasta in boiling salted water until al dente. Drain and rinse. In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat.