HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact. Line a baking sheet with parchment or waxed paper, and set aside. Place the finely chopped peanuts in a bowl, and set aside. Heat the frosting in the microwave until warm and melted, 20 to 40 seconds. Hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry. Gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. Serve as soon as they have set.
Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray. Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets. Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets. Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool. Put garlic, salt, and lemon juice in a blender or food processor; pour in enough olive oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining olive oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat cake mix, water, canola oil, and egg whites in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and continue beating for 2 more minutes. Fold marshmallows, butterscotch chips, chocolate covered toffee, chocolate chips, and flaked coconut into the cake batter. Fill prepared muffin cups 2/3 to 3/4 full with batter. Bake in the preheated oven until cupcakes are golden brown and set, about 15 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Fill a pastry bag fitted with a star tip with peanut butter. Gently insert star tip into the center of each cupcake; squeeze a small amount of peanut butter into the cupcake.
In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes. When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
Preheat oven to 300 degrees F. Remove ham from package. Place flat-side down on roasting pan; cover pan with foil to retain natural juices. Bake about 12 minutes per pound. Remove ham from oven in the last 10 minutes. Increase oven temperature to 400 degrees F. Cover ham with honey. Return ham to oven and bake for 10 minutes more.
In a small bowl, stir together the soy sauce, lemon juice, green onions, and red pepper flakes. Let stand for about 15 minutes before serving to allow the flavors to blend.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, red pepper and jalapeno pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the salt and black pepper. Stir in the soup, chicken and rice and cook until the mixture is hot. Remove the skillet from the heat. Spoon 1 cup chicken mixture down the center of each tortilla. Sprinkle each with 2 tablespoons cilantro and the juice from 1 lime wedge. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Preheat the oven to 250 degrees F (120 degrees C). Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners. Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended. Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition. Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture. Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool. Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds; mix a few seconds until well incorporated. Stir in the flour until a dough forms. Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies. Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.
Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks. Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes. Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Remove from heat to cool slightly. Stir barbeque sauce and molasses together in a bowl. Mash beans in a bowl; stir in 3 tablespoons of the barbeque sauce-molasses mixture. Add rice, onion, beets, beet juice, black pepper, and salt; stir to combine. Refrigerate until firm, 15 to 30 minutes. Form burger mixture into 4 equal-size patties. Heat oil in a skillet over medium heat. Add burgers and cook for 2 minutes. Turn over and brush with remaining barbeque sauce-molasses mixture. Cook until golden and heated through, about 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets. Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices. Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight. In the morning: Preheat oven to 350 degrees F (175 degrees C). Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.
In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator. In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned. Serve meat balls on shredded lettuce with reserved sauce for dipping.
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture. Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.
Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according to package directions, using 2 cups milk and 1 cup reserved juice. Remove from heat and stir in the drained fruit cocktail. Pour into baked pie crust and let set at room temperature until cooled. then place in refrigerator until serving time. Place glass bowl and mixing beaters in freezer. Just before serving, whip up the heavy cream in the frozen bowl. do not add sugar, and do not over whip. Spoon on top of pie and serve.
Heat peanut oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mix flour, beer, cornstarch, egg whites, baking powder, white pepper, baking soda, celery salt, and black pepper together in a bowl with a wire whisk to form the batter. Dip asparagus spears individually in the batter and place carefully in the hot oil. Fry until golden brown, about 2 minutes. Dust fried asparagus with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease 3 large baking sheets. Cut three 10-inch rounds of parchment paper and set each round on each baking sheet. Beat 1 cup butter, brown sugar, and white sugar together in a bowl using an electric mixer until fluffy and smooth. Mix eggs, 2 teaspoons vanilla extract, baking soda, and salt into creamed butter until just combined; stir in flour until dough is just combined. Fold chocolate chips into dough. Divide dough into 3 parts; press 1 part onto each parchment round. Bake in the preheated oven until cookie rounds are browned and crisp around the edges and set in the middle, 15 to 20 minutes. Remove from oven and cool completely. Stir melted butter, milk, and 1 teaspoon vanilla extract together in a bowl. Beat confectioners' sugar and cocoa powder together in a separate bowl until evenly combined. Beat butter mixture into cocoa mixture until frosting is smooth and thickened. Peel parchment paper off the bottom of each cookie round. Set aside the prettiest round to be used for the top layer. Spread 1/2 the frosting onto 1 cookie round and top with a second cookie round. Spread remaining frosting onto second cookie round and top with the third cookie round.
Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm. Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes. While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.
In a medium bowl, mix the Cheddar cheese, cream cheese, pecans, mayonnaise, lemon juice and garlic. Form into 2 or 3 logs. Sprinkle each log with paprika. Chill the logs until firm, about 2 hours. Slice each log into rounds as needed, and serve with crackers.
In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.
Preheat oven to 375 degrees F (190 degrees C). Mix venison, stuffing mix, water, onion, 1/4 cup barbeque sauce, eggs, salt, and black pepper together in a large bowl until fully incorporated. Shape venison mixture into a loaf and place in a 9x13-inch baking dish. Spread 1/4 cup barbeque sauce over the top of loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Mix oats, coconut milk, and chia seeds together in a bowl. Toss apples and lemon juice together in a bowl until coated; fold into oat mixture. Stir strawberries, blueberries, and maple syrup into oat mixture. Refrigerate for 8 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan. Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan. Bake for 40 to 50 minutes, or until done.
Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.
Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet. Combine apple pie filling, ginger, and cream cheese in a bowl; mix filling thoroughly. Roll out each biscuit; add 3 tablespoons filling on 1 side of each. Fold the other side of the biscuit over the filling. Place pockets on the prepared sheet. Bake until golden brown, about 20 minutes.
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.
In a medium saucepan, bring the water, sugar and lemon juice to a boil. Pour into a 9x13 inch dish with the lime flavored gelatin mix, allowing mix to dissolve. Stir in pineapple. Chill in the refrigerator 30 minutes, or until mixture begins to gel. Stir the Colby longhorn cheese, nuts and frozen whipped topping into the mixture. Chill in the refrigerator 3 to 4 hours, or until firm.
Place the banana, strawberries, flax seed meal, and soy milk into a blender. Puree until smooth.
Pour eggnog slowly into a large bowl or pitcher. Add ice cream, 1 tub at a time, stirring with a big spoon. Pour in lemon-lime soda (such as 7 Up(R)). Add cinnamon.
Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices. Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil. Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.
In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour. Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish. In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened. Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Preheat oven to 375 degrees F (190 degrees C). Pour melted margarine into a small glass baking dish. Stir flour into the melted margarine until all the flour is moistened. Flake salmon into the dish; add crackers. Pour milk over the mixture and stir. Bake in preheated oven until cooked through, about 30 minutes.
Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl. Stir milk and heavy cream into cocoa mixture until well combined. Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.
Preheat oven to 400 degrees F (205 degrees C). In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream. Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
Melt the butter in a large saucepan over medium heat, and cook and stir the onion until golden, about 8 minutes. Stir in the flour until smooth, and cook and stir the mixture until it turns a pale golden color, about 5 minutes. Whisk in the chicken broth, stirring constantly to avoid lumps, then mix in the half-and-half, salt, crawfish tails, Worcestershire sauce, and cayenne pepper. Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for about 5 minutes, until slightly thickened. Do not boil.
Preheat an outdoor grill for high heat and lightly oil grate. Place tenderloin filet on a flat dish and sprinkle both sides with garlic powder, onion powder and black pepper to taste. Sprinkle on the caraway seeds on both sides as well. Next, sprinkle on the kosher salt. Press all of the seasonings into the meat, so that it all sticks well. Rub the filet all over the plate to pick up any loose seasoning. Grill the filet on both sides, about 2 minutes each side, to sear in the flavors and bring out the nutty flavor of the caraway seeds. After searing, lower the temperature of your grill to medium heat and cook for about 6 minutes each side, depending on the thickness of your filet. As your filet is cooking at the lower temperature, sprinkle on more kosher salt and caraway seed to taste. Cook to desired doneness.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside. Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside. Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts. Roll heaping tablespoons of dough into balls and place on the prepared baking sheet. Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat. Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops. Bake 1 hour in the preheated oven.