HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover cookie sheets with parchment paper or aluminum foil, shiny side up. In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries. Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
Place chicken wings in a large bowl. Pour in olive oil; toss with hands until coated. Coat wings evenly with dry rub. Light charcoal and heat smoker to 170 to 200 degrees F (77 to 93 degrees C) according to manufacturer's instructions. Drain wood chips and place half of them directly on the charcoal. Spread wings evenly on the cooking grate skin-side down. Smoke wings until fragrant, about 1 hour. Flip wings. Add remaining wood chips to the charcoal. Continue smoking until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 1 hour more. Serve chicken wings with blue cheese dressing.
Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture. Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top. Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.
Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. Add the spinach to the skillet and stir just before serving.
Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl. Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.
Butter a shallow baking dish or cookie sheet generously, and set aside. In a cast-iron pot or heavy saucepan, stir together the sugar and milk. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, and stir in the peanut butter until smooth, then stir in the vanilla. Pour onto the prepared pan, and refrigerate for about 45 minutes. Break into pieces when cooled.
In a large skillet, combine onion, balsamic vinegar, and water. Simmer over medium-low heat for 10 minutes. Place bratwurst in the simmering water; cover, and simmer 20 minutes. Be sure the water is only simmering, not boiling. Preheat an outdoor grill for high heat, and lightly oil grate. Remove the bratwurst, and drain liquid from pan. Add butter to the pan with the onions, and cook over low heat until onions are browned. Grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. Serve with onions.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside. In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture. Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.
Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat. Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter both sides of the bread slices and place on a baking sheet. Toast in the preheated oven, turning bread halfway, for 10 minutes. Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells. Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.
Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf. Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C). Pour butter in to the bottom of a large casserole or 9 x 13 inch pan. In the prepared dish, toss together the peaches and 2 tablespoons sugar. In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches. Bake for 45 minutes in the preheated oven, or until top is golden brown.
Preheat oven to 400 degrees F (205 degrees C). Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl. Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process. NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
Fill a saucepan with 2 inches of water. Place an unopened can of sweetened condensed milk into the water. Bring to a simmer and let cook for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. Carefully open can and pour contents into pie crust. Slice bananas over the top and cool in the refrigerator. Before serving, spread with whipped topping.
Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.
Preheat oven to 400 degrees F (200 degrees C). Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven. Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry. Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain. Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop. In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.
Preheat broiler. Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil. Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes. Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.
Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes. Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.
Preheat oven to 425 degrees F (220 degrees C). Grease 2 9x5-inch loaf pans. In a large bowl, mix together the ground lamb, chicken, and pork until the 3 meats are thoroughly combined; mix in the egg, rolled oats, onion, green pepper, raisins, carrots, ketchup, hot pepper sauce, garlic, curry powder, oregano, and rosemary. Divide the mixture in half; form each half into a loaf, and place into the prepared loaf pans. Bake for 1 hour in the preheated oven; reduce heat to 300 degrees F (150 degrees C) and bake 30 more minutes. Tilt the pans to allow grease to collect at a corner of the pan; pour off the grease. Allow the meat loaves to cool for 10 minutes before removing from pans. Cook until food is at least 160 degrees (71 degrees C), check with instant-read thermometer.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth. Spoon into a pastry bag with a large round tip; set aside. Preheat oven on broiler setting. Heat a large heavy skillet over medium heat. Shape ground beef into 4 patties, and fry until evenly brown, about 5 minutes on each side. Fry the 4 eggs. Place a burger on each piece of toast. Pipe mashed potato around the edge to form a wall on the edge of the toast. Heat the beans, and spoon onto each burger, inside the wall of potato. Cover with a slice of cheese. Place burgers under broiler until cheese is melted, then top each with a fried egg.
Scrape the seeds out of the pumpkin half. Combine parsnip, sweet potato, onion, peas, carrot, egg, garlic, and mixed herbs in a bowl. Fill the pumpkin with the vegetable mixture. Preheat an air fryer to 350 degrees F (175 degrees C). Place stuffed pumpkin in the basket and cook until tender, about 30 minutes.
In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside. In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter. Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.
Place 2 or 3 scallion pieces across a slice of beef and roll up tightly. Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more. Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven. Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper. Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust. Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie. Bake for an additional 30 minutes. Cool completely before serving.
Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps. Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside. Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside. Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long bread sticks and arrange onto prepared baking sheets. Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks. Bake in preheated oven until golden brown, about 13 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish. Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool. In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash. Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips. Bake in preheated oven for 30 minutes.
Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.
Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended. In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined. Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool. To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more. Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.
Mix sweetened condensed milk, peanut butter, hazelnut-flavored syrup, honey, and vanilla extract together in a saucepan; cook and stir over medium heat just until mixture starts to boil, about 5 minutes. Remove from heat and stir chocolate chips into mixture until melted and smooth; pour into a container and cool to room temperature.
Preheat your oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted Melt(R), eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool to room temperature.
Combine dark rum, light rum, passion fruit syrup, and lime juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool. Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside. In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour. Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.
Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight. Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.