HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F. Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet. In a double boiler, melt the chocolate and butter. Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate. Remove from heat and cool. In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy. Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix. Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy. Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much. Let them rest a few minutes before serving. The center may sink a little - don't worry. Run a thin knife around the inside edge to help release the cakes. Top with powdered sugar and whip cream.
Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts in a 10-inch oven-proof skillet or an 8x10-inch baking dish. Season with salt and pepper. Squeeze lemon juice over chicken. Stir peach jam and garlic together and spread over chicken. Bake in the preheated oven, uncovered, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.
Place cold water, banana, and spinach leaves in a blender; blend to combine, about 5 seconds. Add spirulina powder and blend until smooth, 1 minute more.
Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Mix together 1/4 cup flour, Parmesan cheese, thyme, dill, and salt in a shallow dish. Pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes. Dip tilapia fillets into plain flour, then milk. Thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour. Melt butter in a large skillet over medium-high heat. Brown the fillets in the butter, about 2 minutes each side. Reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more. Transfer the fillets to a dish. Increase heat to medium, and pour the remaining seasoned flour into the skillet. Whisk in white wine; cook and stir until reduced and thickened, about 5 minutes. Gradually stir in 1/4 cup milk. Reduce heat to low and allow sauce to simmer for 1 or 2 minutes more. Spoon sauce over tilapia to serve.
Season skirt steak pieces all over with adobo seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
Preheat oven to 425 degrees F and coat 9 x 13 baking pan with cooking spray. Mix all ingredients together in a separate bowl, except for pecans. Arrange mixture in baking pan. Bake for 25-30 minutes, stirring halfway through. Remove from oven and sprinkle with pecan pieces. Finish with a pinch of sea salt and serve.
Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes. Peel and rinse eggs under cold water to cool; cube eggs. Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.
Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes. Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side. Place under the preheated broil until bubbling and golden, 2 to 3 minutes.
Combine the gin, rum, vodka, tequila, creme de menthe, Galliano and ice in the container of a blender. Cover, and blend until slushy. Pour into a glass and garnish with a slice of lemon.
Place the dry whole peas in a pot with enough water to cover, and soak 8 hours or overnight. Drain soaked peas, and return to the pot. Cover with 2 quarts water. Mix in the dry split peas, vegetable base, salt pork, onions, carrots, chives, savory, salt, and pepper. Bring to a boil, reduce heat, and simmer 2 hours, until peas are tender. Remove and discard the salt pork before serving.
Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes. Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.
Combine all ingredients in a large bag and shake to mix. Divide and store in individual baggies for a fast treat.
Preheat oven to 350 degrees F (175 degrees C). Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap. Refrigerate dough until firm, about 2 hours. Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat white sugar, brown sugar, and butter with an electric mixer in a large bowl until light and fluffy. Beat ice cream, egg, and vanilla extract into butter mixture until smooth. Whisk flour, malt powder, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir until just combined. Drop spoonfuls of dough 2 inches apart onto baking sheet. Bake in preheated oven until lightly browned, about 8 minutes. Cool cookies on a wire rack.
Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour. Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans. Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup. Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top. Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more. Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.
In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes. Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.
Preheat oven to 350 degrees F (175 degrees C). Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Preheat your oven's broiler. Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish. In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower. Place the casserole into the preheated oven and broil until golden brown.
Stir together the vodka, club soda, cranberry juice, tangerine juice, lime juice, and sliced lime in a large punch bowl. Add crushed ice to serve.
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat. Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or line them with parchment paper. Combine the flour, baking soda, baking powder, sugar, salt, cocoa powder, 3/4 cup water, and vegetable oil in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Add the eggs, vanilla extract, and 1/2 cup water and beat for another 2 minutes. Pour the batter into the prepared cake pans. Bake in the preheated oven until the surface of the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours. Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.
Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended. Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely. Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 12 inch pizza pans. In a medium bowl, cream together the butter, brown sugar and white sugar, until smooth. Beat in the cream cheese, then the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Fold in the chocolate chips and walnuts. Divide the dough in half and press each half onto a prepared pizza pan. Bake for 20 to 25 minutes in the preheated oven, until golden at the edges. Cool completely in pans on wire racks. Cut into wedges like a pizza and serve.
Rub corn with oil and season with salt. Cook corn over an open fire grill or wood oven for 8 to 10 minutes. Remove from grill and rub with the mayonnaise; season with guajillo powder (molido). Place corn back on grill or oven for 2 minutes. Remove from heat, squeeze lime juice over corn then top with cojita cheese. Serve immediately.
In a bowl, stir together garlic, goat cheese, celery, balsamic vinegar, and olive oil. Season to taste with salt and pepper. Blend well until the sauce is smooth. Cover, and refrigerate. Serve chilled.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes. Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat. Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.
Mix cream cheese, sour cream, and Italian salad dressing mix in a bowl until well blended. Spread cream cheese mixture atop pumpernickel party bread and top each slice with 1 to 2 cucumber slices.
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool. Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry. Mash sweet potatoes with a potato masher or fork. Measure 1 3/4 cup of the mash into a large bowl. Add milk, sugar, eggs, butter, salt, cinnamon, nutmeg, and ginger. Beat with a rotary beater until mixture has the consistency of cake batter. Pour into the pastry-lined plate. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool until center is set, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish. Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool. Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.
Heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.
Chop green bell pepper, red bell pepper, onion, celery, carrots, jalapeno pepper, and garlic, each separately, in a food processor; combine in a large bowl. Chop tomato in the food processor, drain extra liquid, and transfer chopped tomato to vegetable mixture. Mix seasoned salt and black pepper into vegetable mixture until evenly coated. Spray ice cube trays or miniature muffin cups with cooking spray; fill each section with vegetable mixture using an ice cream scoop or large spoon. Place trays in the freezer until vegetable mixtures are completely frozen, at least 3 hours.
Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more. Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.
In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water. In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper. Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.
Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.
Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough. Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm. Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown. Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder. Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.
Place oats, dates, flax seeds, apple, cinnamon, 1/2 cup walnuts, and honey in the bowl of a food processor. Blend until ingredients form a sticky ball. If desired, add salt to taste preference. With slightly wet hands, form about a tablespoon each into a tight ball. Roll in additional chopped walnuts. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed. Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste. Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour. Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes. Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball. Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.