HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble. Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely. Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions. When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.
Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish. Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture. Bake in the preheated oven until center is set, about 30 minutes.
Preheat oven to 450 degrees. Lay crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese; spoon over crust. Top with cheese. Bake 10-12 minutes, or until vegetables are crispy-tender.
In a medium bowl, combine the mustard, vinegar, thyme and dill. Let stand for 10 minutes. Add oil in a slow, steady stream, whisking constantly until thickened and smooth. Blend in Parmesan and milk. Transfer to a sterile jar with tight fitting lid and refrigerate until ready to use.
Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.
Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.
In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.
In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Cook and stir the ground beef in a large skillet over medium heat until the meat is browned, about 10 minutes; drain excess grease. Pour in the water, bring to a boil, and stir in the bouillon cubes until the cubes are dissolved. Mix in broken lasagna noodles, tomato soup, onion, garlic, Italian seasoning, and black pepper. Reduce heat to a simmer, and cook until the lasagna noodle pieces are tender, about 10 minutes. Remove about 1 cup of sauce from the skillet, and mix with the cornstarch; return mixture to skillet, and simmer to thicken, about 3 minutes. Season to taste with salt.
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon. Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour. Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes. Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit. Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit. Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.
Sift together flour, baking powder, and salt; set aside. Cream peanut butter and egg. Add the dry ingredients alternately with the canned milk. Stir until well blended. Stir in vanilla and nuts. Drop by tablespoonfuls onto well-greased baking sheet. Bake at 350 degrees F (180 degrees C) for 10-12 minutes or until lightly browned. Remove from baking sheet immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets. In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough. Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.
In a large bowl, mix together green beans, tuna, cannellini beans, chopped onion, olive oil, lemon juice, garlic, and cheese. Season to taste with salt and black pepper. Cover, and chill in the refrigerator for about 2 hours.
In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric. Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Preheat oven to 425 degrees F (220 degrees C). Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside. Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes. Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
Fill a Collins glass with ice. Pour in lychee liqueur, vodka, and cranberry juice. Stir with a straw and enjoy.
Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets. Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes. Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough. To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour. Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.
Combine the tomato juice, vodka, lemon juice, lime juice, horseradish, Worcestershire sauce, celery salt, hot pepper sauce, black pepper, and pickled pepper juice in a large pitcher; stir. Refrigerate 8 hours to overnight. Stir in cilantro just before serving.
Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir. Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes. Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.
In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in. Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.
Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened. Preheat oven to 250 degrees F (120 degrees C). Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker. Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker. Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.
Heat a large skillet over high heat. Add 2 tablespoons sesame oil; swirl to coat. Saute mushrooms until browned, about 4 minutes. Add cabbage; saute for 2 minutes. Remove skillet from heat. Mix in 1 1/2 teaspoon sesame oil, soy sauce, and black pepper until well combined. Top with cilantro and sesame seeds.
Sift flour, salt, baking powder, and baking soda together in a mixing bowl. Slice the butter into 1/8-inch to 1/4-inch pieces. Put the butter pieces in the flour and mix with your hands, gently rubbing the flour and butter together between your fingers without directly touching the butter to avoid melting it. Mix until the butter pieces are dime-size and covered by the flour mixture. Stir buttermilk into the flour mixture; mix just until ingredients are combined and form into a ball. Line a baking sheet with parchment paper. Dust work surface and top of dough with flour. Roll out dough into a 3/4-inch-thick rectangle. Fold into thirds (like a letter) using a bench scraper, if needed. Turn dough a half turn, and roll back into a 3/4 inch thick rectangle. Repeat twice more, folding and rolling dough a total of three times. Fold the dough into thirds once more and transfer the dough to the prepared pan. Cover with plastic wrap and refrigerate 20 minutes. Place the dough on the work surface and roll it out again to 3/4 inch thickness. Use a cookie or biscuit cutter to cut the dough into rounds. Place the biscuits about 1 inch apart on parchment-lined sheet pan. Cover biscuits and refrigerate for at least 20 minutes. Preheat oven to 500 degrees F (260 degrees C). Brush the tops of the biscuits with buttermilk. Place biscuits in preheated oven. Immediately reduce oven temperature to 375 degrees F (190 degrees C). Bake until biscuits are lightly browned and golden all around (any lighter and they will be doughy inside), 12 to 15 minutes. Allow biscuits to cool for 5 minutes; serve warm.
Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on Low for 8 hours. Stir before serving. Spoon into bowls and top with candied walnuts, if desired.
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes. Meanwhile, toast French bread slices. Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.
Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky. Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight. Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes. Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use. Preheat the oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long. Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long. Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips. Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet. Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes. Store cooled cookies in an airtight container until softened, 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds. Beat egg yolk and water together in a bowl. Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture. Bake in the preheated oven for 30 minutes. Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more. Cool on a wire rack and store in an airtight container.
Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl. Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly. Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger. Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour. Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste. Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken. Garnish with remaining preserved lemon and toasted almonds.
Line a 9-inch square pan with a piece of aluminum foil long enough to extend over the sides of the pan by several inches and generously grease the foil with butter. Mix confectioners' sugar with milk and 1/4 cup butter in a large, heavy saucepan over medium heat, stirring until combined; bring to a full rolling boil. Boil fudge for 5 minutes without stirring. Reduce heat to low and stir in white chocolate until melted and combined. Remove from heat and stir in almond extract, sliced almonds, dried apricots, dried cherries, and dried cranberries. Spread fudge into the prepared pan and refrigerate until set, about 2 hours. Lift the fudge out of the pan using the foil and peel foil from fudge. Discard foil; cut fudge into 1-inch pieces. Store in refrigerator.
Soak skewers in water for 10 to 20 minutes. Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes. Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.