HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 10 muffin cups with paper liners. Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes. Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes. Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour. Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer. Freeze cheesecakes until solid, about 1 hour.
Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool. Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl. Beat eggs in a large bowl with an electric hand mixer on high for 1 minute. Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs; beat on low speed until blended. Gradually add flour mixture while beating until just incorporated into a batter. Spoon batter into prepared pan. Grease a sheet of aluminum foil; use to cover pan. Bake in preheated oven until firm and pulling away from sides of the pan, about 2 hours. Set aside to cool for 10 minutes before removing from pan.
Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.
Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks. Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!
Melt butter in a saucepan over medium-low heat. Cook onions in melted butter until clear, 3 to 4 minutes. Pour clam juice into the saucepan. Add the potato; bring the mixture to a boil. Cook at a boil until potatoes are tender, about 10 minutes. Reduce heat to medium-low. Stir heavy cream into the mixture; add clams. Continue cooking until the clams are warmed, 2 to 3 minutes. Season with salt and pepper.
Mix balsamic vinegar, sugar, and black pepper together in a bowl. Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes. Grate chocolate over top as a garnish.
Beat 3/4 cup and 2 tablespoons butter and sugar together in a bowl using an electric mixer on medium speed until smooth. Add almond extract to butter mixture and beat until well blended. Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture, about 1/4 cup at a time, to butter mixture, beating well after each addition until dough is just mixed. Beat green food coloring into dough until desired color is reached. Divide dough in half and shape each half into a 1-inch wide log. Wrap each log in plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 275 degrees F (135 degrees C). Lightly grease baking sheets or line with parchment paper. Arrange wooden sticks on prepared baking sheet. Cut dough into 1/4-inch thick slices. Arrange 3 slices next to each other on each wooden stick, about halfway up the stick. Place 2 dough slices above the 3 dough slices, overlapping middle slices slightly, forming a tree-shape. Bake in the preheated oven until edges are lightly browned, about 30 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Combine cranberries, sugar, orange juice, orange, apple, raisins, and cinnamon in a large sauce pan. Cover saucepan with lid. Bring the mixture to a boil, reduce heat to medium, and cook at a simmer until all the cranberries have burst, 15 to 20 minutes. Remove from heat and allow to cool until thickened.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x4-inch loaf pan with parchment paper. Blend orange juice, milk, lemon, egg, oil, and vanilla extract in a blender until smooth. Mix flour, sugar, hemp hearts, blueberries, baking soda, and salt together in a medium bowl. Pour in the orange juice mixture; stir to combine. Do not overmix. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes. Let cool for 5 minutes before removing from pan.
Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. Spread dough over lined pizza pan with wet fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil.
Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry. Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside. Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly. Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie. Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.
In a medium saucepan, melt the butter over medium heat. Add onions and garlic and saute about 3 to 5 minutes until onions are translucent. Add mushrooms, basil, salt and pepper and saute an additional 5 to 10 minutes until mushrooms are soft and cooked to desired texture. Remove the pan from the heat and blend in flour. Gradually add milk, stirring constantly. Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil. Reduce heat to a simmer and cook for an additional 2 or 3 minutes.
Place all-purpose flour, semolina flour, sea salt, and garlic powder in a food processor. Pulse to blend well. Reduce speed to low. Add egg and sesame oil through the feeder. Increase speed to high. Add 1 tablespoon water, reduce speed to low, and blend. Set speed back to high; continue adding water 1 tablespoon at a time and blending on low until dough forms into a ball. Stop adding water immediately and allow blades knead the dough, about 3 minutes. Turn dough out onto your work surface and dust lightly with flour. Knead by hand until no longer sticky. Let dough rest in a small bowl, 20 to 25 minutes. Run dough through a pasta machine (such as Marcato Atlas brand) starting on the thickest setting. Turn dial to a narrower setting of 7 or 8 or according to manufacturer's instructions; roll until dough reaches desired thinness. Pass dough through a spaghetti attachment onto a rack or lightly floured board. Let noodles dry, at least 10 minutes.
In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir. Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper. Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.
Bring a 6-quart pot of water to a boil; cook shrimp until bright pink and cooked through, 2 to 2 1/2 minutes. Transfer shrimp using a slotted spoon to a bowl of ice water to cool; drain and pat shrimp dry. Place shrimp in a large resealable bag. Mix olive oil, salad dressing, garlic, and jalapeno pepper together in a glass or plastic bowl; pour marinade into bag of shrimp, coat shrimp with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes to 1 hour. Line a baking sheet with aluminum foil and spread a thin layer of salt over foil. Preheat the oven's broiler. Remove shrimp, 1 at a time, from marinade and place on the salted baking sheet. Discard unused marinade. Place baking sheet on rack furthest away from the broiler. Broil in the preheated oven until shrimp begin to brown and peel back, 7 to 10 minutes. Turn off broiler and crack oven door open for 3 minutes before removing shrimp from oven.
Wash quince under running water, removing the fuzzy outer layer with a soft sponge or fruit brush. Heat water and lemon juice to a simmer in a saucepan. Add quince. Bring to a boil and add sugar and cinnamon stick. Reduce heat to a simmer and cook until fruit is soft, about 45 minutes. Remove saucepan from heat; discard cinnamon stick. Mix in lemon zest. Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency. Allow to cool and thicken before pouring into sealable jars.
Preheat oven to 350 degrees F (175 degrees C). Place ham on naan bread; top with Cheddar cheese. Bake in the preheated oven until naan is warmed through and Cheddar cheese is melted, about 5 minutes.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish. Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter. Bake in the preheated oven until the center is set, about 45 minutes.
Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter. Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray. Heat a skillet over medium-high heat. Add sausage, green bell pepper, onion, water, salt, minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Cook and stir until onions and green pepper are soft and sausage is no longer pink in the center, about 10 minutes. Drain excess oil. Add mozzarella and Cheddar cheese on top and allow to melt. Dust a work surface with flour. Roll out pizza dough into a thin layer. Cut into 8 equal squares. Stir sausage-cheese mixture to combine. Spoon onto each square, leaving about 1/3 of the dough clear. Pull excess dough over the filling to form a roll; pinch shut. Arrange rolls on the prepared baking sheet. Bake until golden brown, about 15 minutes. Brush garlic butter over the tops.
Preheat oven to 350 degrees F (175 degrees C). Line each cup a mini-muffin pan with a wonton wrapper, carefully pressing each into the shape of a cup. Take care to not tear the wrapper as they will tear easily. Bake in preheated oven until golden brown, 8 to 10 minutes. Transfer 'cups' to a baking sheet; repeat until remaining wontons are all baked. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Set sausage aside to cool. Stir cooled sausage, Colby cheese, green onions, red bell pepper, green bell pepper, and ranch salad dressing together in a bowl; spoon into the wonton cups. Bake in oven until cheese has melted and is beginning to bubble, 15 to 20 minutes.
Preheat oven to 350 degrees F. Grease two large six-cup muffin tins. In a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. The apples should be slightly tender. Drain apples and toss with 1 cup Marzetti Old Fashioned Caramel Dip. Divide the apples evenly into each cup. In a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. Spoon the batter evenly over apples. Baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool 8 minutes. Invert pan. A few apple pieces may need to be put back into place. Allow cakes to cool. In a microwave safe container, microwave the remaining Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Spoon warm caramel over cakes. Serve with whipped cream or ice cream.
Preheat oven to 425 degrees F (220 degrees C). Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once. Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes. Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.
Stir confectioners' sugar, peanut butter, and butter together in a bowl using your hands until well mixed. Shape mixture into 1-inch balls and arrange on a waxed paper-lined baking sheet. Freeze peanut butter balls while preparing chocolate shell. Melt chocolate chips and coconut oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, until smooth, about 5 minutes. Remove double boiler from heat and set aside for 5 minutes. Remove peanut butter balls from freezer and dip each ball into the melted chocolate until evenly coated. Place coated peanut butter balls back on the baking sheet.
Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper. Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape. Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy. Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown. To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.
Preheat oven to 375 degrees F (190 degrees C). Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well. Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.
In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
Preheat oven to 350 degrees F (175 degrees C). Grease a 6-cup muffin tin with cooking spray. Press circles into the bread slices using a small juice glass. Place 1 circle into each muffin cup. Heat a skillet over medium heat; cook bacon until almost crisp, 3 to 5 minutes. Beat eggs with onion, garlic powder, salt, and pepper in a bowl. Line each muffin cup with a slice of bacon. Fill each cup with egg mixture and top off with Cheddar cheese. Bake in the preheated oven until eggs are set, 20 to 25 minutes. Allow to cool slightly before serving.
Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast. Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl. Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.
Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with baking parchment. Mix oats, wheat germ, oat bran, almonds, flaxseed, pumpkin seeds, and salt together in a bowl. Beat maple syrup and egg white together in a separate bowl; pour into the oat mixture and stir to coat completely. Spread the mixture onto prepared baking sheets. Bake in preheated oven, rotating pans every 20 minutes, for 90 minutes. Increase heat to 250 degrees F (120 degrees C) and continue baking until golden brown, about 30 minutes more. Transfer the oat mixture to a large bowl, add coconut and cranberries, and stir. Let granola cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling. Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
Beat milk and pudding mix together in a bowl using an electric mixer until thickened, about 2 minutes. Measure 1 1/2 cup pudding and set remaining pudding aside for another use. Sprinkle graham cracker crumbs into the bottom of each ice pop mold; add about 1/4 cup ice cream. Sprinkle another layer of graham cracker crumbs and top with about 1/4 cup pudding. Add a final layer of graham cracker crumbs. Freeze until completely frozen, about 3 hours.
Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight. Preheat grill for high heat. Thread beef on skewers, 6 to 8 pieces per skewer. Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust. In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg. Bake in the preheated oven until custard is set, about 35 minutes.
In a large bowl, gently stir together the hominy, black beans, onion, green and red peppers, green onion, jalapeno, picante sauce, cumin, salt, sugar and cilantro. Refrigerate at least an hour before serving. Serve with tortilla chips on a bed of lettuce.
Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a large bowl, mix together sausage, tomatoes, green bell peppers, onions, green chile peppers, sour cream and cream cheese. Transfer mixture to a slow cooker. Cook on high heat approximately 1 hour, or until vegetables are soft. Reduce heat and simmer until serving.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel eggs. Chop into eighths, and transfer to a medium salad bowl. Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.
Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool. In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.
Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes. Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.