HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, mix together mayonnaise, sour cream, chopped onion, seasoning salt, dill weed, and white sugar. Refrigerate for at least 8 hours before serving to blend flavors.
Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes. Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish. In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend. Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand. Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars. Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower. Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes. Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet. Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion. Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup. Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
Preheat an outdoor grill for medium heat. Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables. Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
In a medium bowl, mix together the peas, beets, onion and salad dressing. Refrigerate until cold, about 30 minutes, before serving.
Brown the ground beef with the onion in a large skillet over medium heat, breaking up the meat as it cooks, until the beef is crumbly and starting to brown, about 10 minutes. Drain the fat from the beef, and stir in the pumpkin pie spice, thyme, rosemary, salt, Worcestershire sauce, hot pepper sauce, tomato soup, celery soup, and pumpkin. Mix in the pumpkin, and stir until all ingredients are well combined. Bring the mixture to a boil, reduce the heat, and simmer until the flavors have blended and the mixture is thickened, 45 minutes to 1 hour.
Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes. Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch baking dish with cooking spray. Stir pork and beans, brown sugar, ketchup, barbeque sauce, bacon, and dry mustard together in the prepared baking dish. Bake in preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout the beans mixture, 2 1/4 to 2 1/2 hours.
Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large pan and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, just cooking partially. Place the potatoes into a large lidded tub and pour in the lamb drippings. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking sheet. Bake for 45 minutes in the preheated oven, or until dark brown and crispy.
Preheat oven to 325 degrees F (165 degrees C). In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Place cookie molds in the freezer. Line baking sheets with parchment paper and spray lightly with cooking spray. Sprinkle crushed anise seeds lightly over parchment paper. Sift confectioners' sugar and baking powder together into a large bowl and set aside. Beat egg whites in the bowl of a stand mixer fitted with the paddle attachment on medium speed until stiff peaks form, 5 to 10 minutes. Carefully fold in sifted sugar, vanilla extract, and anise oil. Add flour gradually while mixing until dough is stiff. Turn dough out onto work surface. Divide into 3 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours to overnight. Remove discs of dough from the fridge and divide into smaller pieces based on the size of your molds. Coat each piece with confectioners' sugar and keep in the refrigerator as you roll out one piece at a time. Dust work surface or pastry cloth lightly with flour. Roll out piece of dough to a circle 1/4-inch thick. Dust the top of the circle lightly with confectioners' sugar. Dust the cookie mold heavily with confectioners' sugar before pressing down firmly to make clear, deep impressions. Use a toothpick or moistened brush, not a knife, to pry dough out of the mold if it sticks. Use a pastry cutter or knife to cut the molded cookies apart. Transfer cookies to prepared baking sheets. Repeat with remaining pieces of dough, dusting the molds with confectioners' sugar each time before using. Leave cookies out to air dry, uncovered, 8 hours to overnight. Preheat oven to 300 degrees F (150 degrees C). Bake cookies in the preheated oven until firm and dry but still pale, 10 to 15 minutes. Transfer cookies to cooling racks to cool completely.
In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans. In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning. Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.
Preheat toaster oven to 350 degrees F (175 degrees C). Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half. Bake in the preheated oven until soft, about 1 hour. Remove squash from oven and scrape insides with a fork into a loose pile of strands. Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper. On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds. Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese. Bake in preheated oven until cheese melts, about 20 minutes.
Heat oil in a large skillet over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally. Stir in tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.
Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly. Whip cream in large bowl with electric mixer until soft peaks barely form. Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.
Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain. Spread potatoes slices onto paper towel; pat dry with more paper towels. Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain. Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
Mix ketchup, molasses, peach preserves, vinegar, chipotle peppers in adobo sauce, liquid smoke flavoring, hot pepper sauce, salt, and pepper together in a bowl; store in an air-tight container in the refrigerator.
Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour. Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside. In a large bowl, stir together the feta and sour cream. Set aside. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts. Bake, uncovered, in a preheated oven for 25 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Cook and stir beef and onion in a nonstick skillet until beef is browned, about 5 minutes. Stir in curry powder until heated through and fragrant, 1 to 2 minutes. Cut puff pastry squares diagonally to create 12 triangles. Fold each triangle in half, pressing the edges of one side together, and leaving an opening for the filling. Fill each triangle with curried beef and press edges to seal. Coat each triangle with beaten egg using a pastry brush. Arrange triangles on a baking sheet. Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil. Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour. Preheat oven to 325 degrees F (175 degrees C). Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer. Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.
Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan with margarine. Combine flour, demarara sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes. Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream. Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute. Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
Grease a 9-inch square pan. Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C). Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.
Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side. Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.
Spray two cookie sheets with non-stick spray coating. In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended. Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.
Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch. Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.
In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper. Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork. Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
In the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth. In a bowl, cream together butter and cocoa powder. In a separate bowl, beat egg yolks. Dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. Slowly beat in slightly cooled chocolate. Beat in cocoa mixture. Whip cream until stiff peaks form and fold into chocolate mixture. Chill until serving.
Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
Preheat oven to 325 degrees F (170 degrees C). Line a baking sheet with parchment paper. Combine flour, 1/3 cup sugar, and ground almonds. Cut in butter with pastry blender, then quickly knead into a dough. Shape dough into logs and cut off 1/2-inch pieces. Shape each piece into a crescent and place on prepared baking sheet. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar mixture.
Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble. Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese. Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.
Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces. Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes. Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.
In a champagne flute, pour the lemon rum and blue curacao. Fill glass with champagne and garnish with a twist of lemon.
Pour the sesame oil into a 9x13 inch baking dish, or any dish large enough to hold your chicken in a single layer. Mix in the garlic and red onion. Lay the chicken breast halves in the dish, and turn to coat. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Uncover the chicken in the dish, and top with sliced zucchini. Season with salt and pepper. Bake uncovered for 1 hour and 30 minutes in the preheated oven. Sprinkle the cheese over the top of the chicken during the last 15 minutes of baking.
Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.