HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell. Bake in preheated oven for 50 to 60 minutes.
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.
In a large bowl, mix together the cream cheese and sugar until light. Prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture. Place a layer of sliced banana into the bottom of each pie shell. Spoon half of the cream cheese mixture into each pie, and spread evenly. Spoon half of the blueberry pie filling over each pie in an even layer. Cover the tops of the pies with the thawed frozen whipped topping. Chill until serving.
Place the potatoes into a pot and fill with enough water to cover. Bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes. Drain and cool. In a large bowl, stir together the salad dressing, pickles, eggs, hot dogs and salad dressing. Season with onion, salt, pepper and garlic powder. Stir in the cooled potatoes until coated. Cover and chill until serving.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes. Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt. Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Stir coconut milk and sugar together in a bowl. Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth. Pour blended mixture into ice pop molds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.
Cover the peas with at least 3 inches of cold water and soak overnight. Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.
In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes. Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes. Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start. If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.
Preheat oven to 375 degrees F (190 degrees C). Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered. Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift flour and salt together into a medium bowl. Cut in butter as for pie crust to pea sized pieces. Set aside. Put warm water and 1 teaspoon sugar in a large bowl. Add yeast. Let dissolve. Add slightly beaten egg yolks to yeast mixture. Add flour mixture and gently mix until mixture forms a ball. Divide in half. Use one-half for bottom and one-half for top crust. Roll out one crust to fit a 9x13 inch ungreased pan. Sprinkle tapioca over dough. Fill with sliced apples, piled high. Sprinkle with mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Roll top crust to fit pan. Put top over apples, seal in around pan, tucking top under (do not flute). Do not prick. Bake at 350 degrees F (175 degrees C) for 45 minutes. While still slightly warm, frost with butter frosting.
Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture. Refrigerate dish until the chilled, at least 1 hour.
Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl. Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds. Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce. Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.
Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty. Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.
Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the corn syrup until smooth. Scrape the mixture onto a plate; cover with wax paper. Allow the clay to rest overnight at room temperature. Roll or shape the clay; decorate with candy sprinkles.
Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Mix the turkey drippings with hot water in a saucepan over medium-low heat, stirring well to dissolve all the brown flavor bits from the drippings into the water. Whisk in the packaged brown gravy mix thoroughly, and allow the mixture to come to a simmer. Heat the turkey fat in a skillet over medium heat, and cook the mushrooms until they release their juice, 1 to 2 minutes. Sprinkle the mushrooms with garlic powder and soy sauce, and cook, stirring occasionally, until the mushrooms have absorbed the soy sauce, 1 to 2 more minutes. Pour the mushroom mixture into the gravy, then stir well. Allow to simmer for about 10 minutes. If a thicker gravy is desired, whisk the flour into about 1/2 cup of the gravy in a small bowl, return to the saucepan, and allow to simmer for about 5 more minutes to thicken.
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Preheat oven to 500 degrees F (260 degrees C). In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside. Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged. Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool. Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad. In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.
Pour gin, vodka, and Lillet over ice. Shake or stir (remember, Bond doesn't give a damn anymore!), then strain into a martini glass. Garnish with lemon twist. Enjoy, preferably while dressed in a tux and betting the Crown Jewels at the poker table.
Preheat oven to Broil. Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce. Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time. To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
Preheat oven to 300 degrees F (150 degrees C). Line 8x8-inch baking dish with parchment paper. Whisk egg white, coconut sugar, and almond extract together in a bowl. Fold almond flour into egg mixture until just combined; spread batter into baking dish. Sprinkle almonds over top of batter and press down lightly. Bake in preheated oven until golden brown, about 25 minutes. Transfer cookies to a cooling rack using the parchment to lift it out of baking dish. Cool to room temperature, about 1 hour.
Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note). Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool. In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform. Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside. Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets. In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs. In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts. On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets. Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
Combine the evaporated milk, ice cream, and pumpkin pie filling in a blender and blend until smooth. Pour into a glass; top with whipped topping and ground cinnamon to serve.
Blend banana, avocado, spinach, milk, ice cubes, honey, and vanilla extract together in a blender until smooth.
Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack. Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes. Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes. Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish. Place flour in a shallow dish. Beat eggs with 1 tablespoon olive oil in a separate shallow dish. Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs. Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.
Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.
Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown. Beat eggs, milk, salt and pepper. Scramble eggs until firm. Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese. Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Preheat oven to 300 degrees F (150 degrees C ). Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves. Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.
Preheat oven to 275 degrees F (135 degrees C). Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef. Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken. Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.
Heat 2 tablespoons olive oil in a large skillet over medium heat and add fennel in 1 layer. Pan-fry on both sides, turning a couple of times, about 7 minutes per side. Top with Emmentaler and season with salt and lemon pepper. Garnish with chopped green tops. Drizzle with remaining 1 tablespoon olive oil and lemon juice.
Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Whisk olive oil, lemon, garlic powder, salt, and black pepper in a large bowl. Add red bell pepper, green bell pepper, cucumbers, tomatoes, radishes, dill pickles, and green onions; toss to combine. Let marinate in the refrigerator until flavors combine, 10 to 15 minutes.
Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl. Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet. Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Blend peach halves in a blender until smooth; transfer to a large bowl. Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated. Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes. Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle pork with salt and pepper; cook 8 to 10 minutes, until browned on all sides. Transfer meat to slow cooker. Add water, tomato paste, brown sugar and gochujang to skillet, stirring to loosen the brown bits from bottom of skillet. Pour sauce over pork in slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Microwave rice according to package directions. Remove pork from slow cooker and shred with two forks; return to sauce in slow cooker. Divide rice evenly into 6 servings, top each with pork, carrot, kimchi, green onion and cilantro.
Preheat oven to 400 degrees F (205 degrees C). To Make Dough Crust: Combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon grated lemon peel. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 9 inch springform pan with the sides removed. Bake at 400 degrees F (205 degrees C) for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches. To Make Filling: Preheat oven to 500 degrees F (260 degree C). Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel. Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the heavy cream. Pour batter into the prepared crust. Bake at 500 degrees F (260 degrees C) for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 200 degrees F (100 degrees C) and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.
Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.
Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.
In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary. Place ribs in a large, shallow dish, and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once. Preheat an outdoor grill for medium, indirect heat and lightly oil grate. Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionally.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet. Remove and chop the mushroom stems. Set the caps to the side. Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch. Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking sheet. Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.