HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet. Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the cooked pasta into a large mixing bowl, and add the cream of mushroom soup, ketchup, green chiles, onion, and luncheon meat. Pour into a 9x13 inch baking dish, and evenly sprinkle with the Cheddar cheese. Bake in the preheated oven until the casserole is hot and the Cheddar cheese has melted, about 10 minutes.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool. Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes. Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them. Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze. Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce. To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.
Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes. Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours. Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet. Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly. Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses. Bake 30 min. or until heated through.
In a large skillet, brown the meat with the garlic over medium heat. Stir in the wine; simmer, stirring often, for 10 minutes. Mix in dry onion soup mix, mushrooms, basil, salt and pepper, cinnamon, allspice, parsley, crushed tomatoes, tomato paste, and water. Cover pan almost completely, allowing space for steam to escape, and simmer 1 hour. Add additional water if needed to prevent sticking.
In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.
Preheat oven to 375 degrees F (190 degrees C). Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs. Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
In a small bowl, blend pineapple juice and honey. Heat oil in a large, heavy skillet over medium heat. Dredge chicken in flour, and arrange in the skillet. Brush with the pineapple juice and honey. Sprinkle with red wine vinegar. Cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. Top with crushed pineapple and fresh mint to serve.
Preheat oven to 325 degrees F (165 degrees C). Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all. Bake 40 minutes, until top is golden brown.
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally. Stir wine into the soup, and continue to simmer and occasionally stir 2 hours. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Pour 3 gallons of water into a large stainless steel pot. Heat to 150 degrees F (65 degrees C). This works best using an outdoor propane burner from a turkey fryer, but you can also use your stove. When the water reaches temperature, place the crystal malt in its nylon bag into the water. Steep for 30 minutes, maintaining the same temperature. After the 30 minutes are up, remove the bag from the water and place in a separate pot to drain. Rinse the crystal malt with about a half gallon of water that is at least 150 degrees F (65 degrees C). Pour the water from the grain bag into the main pot and bring to a boil. As soon as the water is boiling, remove from the heat and stir in the malt extract. You do not want to do this over the heat because the malt extract will settle to the bottom and possibly burn. Return the pot to the heat and bring to a boil once again. Add the Perle hops and stir. Set a timer for 30 minutes. This is now wort. Continue to stir occasionally and watch for boil overs. After 45 minutes, add the Willamette hops and Irish moss to the pot and continue to boil until the timer goes off. About the same time as you add the Irish moss and final hops, prepare an ice bath by filling a sink, large tub or cooler with ice. When the time is up, remove the pot from the heat, cover and place in the ice bath. Be careful not to drop anything into the pot that is not sterilized, including spoons. Cool your wort to 80 degrees F (25 degrees C). You can swirl around the ice bath to help it cool. Meanwhile, sprinkle the yeast over 1 cup of warm water (80 degrees F) and let it stand until ready to use. This will help to keep from shocking your yeast and ensure a faster start of the fermentation. Pour the wort into a sterile fermenter (carbuoy) and add the yeast. Add enough bottled or boiled and cooled water to reach the 5 gallon mark, about 1 1/2 more gallons. Seal with a cap and shake or rotate to mix in the yeast. Replace the cap on the fermenter with an airlock and place in a cool dry place where the temperature remains consistently below 70 degrees F (21 degrees C). Ferment for 5 days or until it stops foaming. Use a siphon hose to transfer the beer to a secondary fermenter. Cap with the airlock and ferment for 1 to 4 weeks, until the specific gravity has dropped to 1.005 when tested using a hydrometer. Sterilize your bottles for bottling. Pour the beer into a new bucket and stir in the corn sugar until dissolved. Siphon into bottles and cap. Let the beer prime in the bottle for at least 7 days in a place where the temperature stays below 70 degrees F (21 degrees C).
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan. In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top. Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.
Preheat oven to 400 degrees F (200 degrees C). Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside. Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes. Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed. Place mixture on lettuce leaves, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth. Add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes. Mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next. Spoon about 1/4 cup batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Place cupcakes on a wire rack to cool completely. Blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth. Beat cream cheese and butter into strawberries on low speed until smooth and creamy. Slowly beat confectioners' sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes. Spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped. Pipe icing onto each cupcake. Top each cupcake with sliced strawberries.
Place the rice in a bowl with water to cover and soak one hour. Bring a large pot of water to boil with food color and half the cardamom pods. Stir in the rice, reduce heat, cover and simmer until tender, 20 minutes. In a large skillet over low heat, cook remaining cardamom pods in oil 2 minutes. Stir in cooked, drained rice, and sugar. Cover and cook 5 minutes. Remove from heat and stir in cream, raisins, walnuts, almonds and orange zest. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl. Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later. Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.
Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed. Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes. Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer. Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes. Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet. Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
Preheat oven to 375 degrees F (190 degrees C). Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat. Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil. Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie pan with cooking spray. Grate cauliflower coarsely with a box grater. Measure out 1 1/2 cup of cauliflower "rice"; press into the bottom and sides of the pan to make a crust. Bake in the preheated oven until crust looks dry, about 15 minutes. Melt coconut oil in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 10 minutes. Add mushrooms and butter; cook and stir until mushrooms are lightly browned, about 5 minutes. Stir in 3 slices bacon. Season with salt and pepper. Whisk eggs in a bowl until blended. Whisk in sour cream until smooth. Stir in onion mixture and 1 cup Cheddar cheese. Sprinkle 1/4 cup Cheddar cheese over the cauliflower crust. Spread egg mixture evenly over the cheese. Top with remaining 1/4 cup Cheddar cheese. Sprinkle remaining 3 slices bacon on top. Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Remove from oven and let stand until set, 5 to 10 minutes.
Heat butter in a saucepan over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add broth, spaghetti, chicken meat, condensed cream of chicken soup, and sliced mushrooms. Cover and bring to a boil, about 5 minutes. Reduce heat and simmer until spaghetti is tender, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Slice the loaf of French bread HORIZONTALLY into 5 equal layers. Spread bottom layer with horseradish, top with roast beef. Place the next slice of bread over beef, spread with mustard and top with ham and Swiss cheese. Add next slice of bread, spread with mayonnaise and top with turkey and cheese. Add the next slice of bread, spread with more mayonnaise top with tomato and onion. Cover with top. Brush melted butter over top and sides of loaf (if desired). Place on a baking sheet, loosely tent with heavy duty foil. Bake for 15 to 20 minutes in the preheated oven, or until cheese is melted and sandwich is heated through. Carefully slice into 6 slices and serve.
Combine ketchup, lemon juice, water, brown sugar, garlic powder, olive oil, paprika, chili powder, honey, salt, dry mustard, onion powder, Worcestershire sauce, cayenne pepper, ground black pepper, and hot sauce together in a large saucepan; cook, stirring occasionally, over medium heat until sauce is smooth and thickened, 45 minutes to 1 hour.
Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour. Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels. Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt. Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.
Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes. Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick. Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.
Combine ground beef, onion, celery, and garlic in a skillet over medium heat. Cook and stir until beef is browned and crumbly, about 7 minutes. Drain and discard grease, if needed. Stir cream of mushroom soup, beef broth, mushrooms, and wine into the skillet. Bring to a boil. Reduce heat to low and simmer until stroganoff begins to thicken, 20 to 25 minutes. Add sour cream, salt, and pepper; cook until hot, about 10 minutes.
In small bowl, combine flour, oats and baking soda; set aside. In large mixing bowl, beat 1 cup sugar and butter or margarine until fluffy; mix in egg whites. Stir in dry ingredients. On waxed paper, press dough into 16 x 12 inch rectangle. In small bowl, combine pumpkin, remaining 1/2 cup sugar and pumpkin pie spice; mix well. Spread mixture over dough to 1/2 inch of edge. Roll dough, beginning at the narrow end. Sprinkle sesame seeds over roll, pressing gently into dough. Wrap in waxed paper; freeze until firm or overnight. Preheat oven to 400 degrees F (200 degrees C). Spray cookie sheet with non-stick cooking spray. Cut frozen dough into 1/4 inch slices; place on cookie sheet. Bake 9 - 11 minutes or until golden brown. Remove to wire rack; cool completely.
Chop dark chocolate into small pieces. Separate into 2 portions 1/3 in 1 portion, 2/3 in the other. Place 2/3 of the chocolate into a heatproof bowl, preferably metal. It should be large enough to sit on the rim of a pot without touching the water. Heat about 2 inches water in a pot over medium-high heat until it just barely starts to simmer. Reduce heat to lowest setting; place bowl over pot. Allow chocolate to melt without stirring until about 2/3 of the pieces have melted. Stir until all pieces have melted and chocolate feels hot (not boiling hot) to the touch (about 115 to 120 degrees F), about 2 minutes. Transfer the remaining third of chocolate to the bowl. Stir until melted. Place bowl on the counter and, stirring occasionally, cool chocolate until it's cool to the touch and beginning to thicken up a bit, about 8 minutes. Chocolate should be smooth and shiny. Line a rimmed baking sheet with a silicone mat (or parchment paper or waxed paper). Slowly pour the chocolate into the lined pan not all the way to the edges. Sprinkle the chopped walnuts, pistachios, and goji berries evenly over the chocolate. Top with a bit of coarse sea salt. Allow to sit at room temperature to cool and harden. Break into pieces.
Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan. Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture. Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside. In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top. Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.