HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.
Preheat oven to 350 degrees F (175 degrees C). Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Mix flour, cocoa powder, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate. Drop spoonfuls of dough onto baking sheets. Bake in the preheated oven until the edges are golden, about 12 minutes.
Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, eggs, onion, milk, bread crumbs, salt, and black pepper in a large bowl until completely combined to make the rat body mixture. Mix Cheddar cheese, 3/4 bottle of barbeque sauce, and 1 cup French-fried onions together gently in a separate bowl to make the rat guts. Put about half the rat body mixture onto a sheet of waxed paper and form it into the shape of a rat body. Spread a thick layer of the cheese mixture on top of the body leaving 1/2 inch of space along the outer edge. Put remaining rat body mixture on top, forming the body and creating a solid seal around the edges so the guts don't ooze out while baking. Place the top part of a broiler pan on the rat and carefully flip it over. Reshape rat body as needed. Place olives onto the rat body for the eyes and nose, potato slices for the ears, and spaghetti for the whiskers. Spread 1/4 bottle barbeque sauce over the body of the rat and sprinkle with crushed French-fried onions. Set the broiler rack atop the broiler pan. Bake in preheated oven until the cheese is melted, about 1 hour. Allow ratloaf to cool 5 minutes before slicing to serve.
Line an 8-inch square baking pan with aluminum foil. Place chocolate in a food processor; pulse until finely chopped. Pour evaporated milk into a microwave-safe bowl. Stir in sweetener, 1/2 cup at a time, until dissolved. Add vanilla extract. Stir in chopped chocolate. Heat mixture in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth, about 2 minutes total. Stir in walnuts. Spread chocolate mixture in the prepared pan. Refrigerate until firm, about 2 hours. Cut into 1 1/2-inch squares.
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes. Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade. Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Blend cucumbers, garlic, and 1 cup chicken broth in a blender until smooth. Add remaining 2 cups chicken broth, sour cream, vinegar, and seasoned salt; blend until smooth. Refrigerate soup until completely chilled, at least 1 hour.
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
In a large skillet, heat oil over medium heat and add cabbage, onion, salt, ground black pepper and garlic; cook for 20 to 30 minutes or until tender. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 8 to 10 minutes or according to package directions; drain and stir in butter. Just before cabbage is done, stir in tomatoes; heat through. Gently stir perogies into cabbage mixture; serve.
Bring 1 cup water to a boil in a saucepan. Stir the sugar and basil into the water and return to a boil; cook at a boil for 10 minutes and immediately remove from heat. Chill in refrigerator until slightly cooled, about 10 minutes. Blend the blueberries, 1/2 cup water, and the lemon juice in a blender until smooth; pour into a pitcher. Remove the basil leaves from the simple-syrup mixture; discard the basil. Stir the syrup into the blueberry mixture. Add the carbonated water to the mixture and stir gently.
In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied. Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally. In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm. On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix). Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce). Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.
In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight. In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain. Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible. Pour into a bowl to serve.
Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin. Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly. Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish. Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese. Bake 30 minutes in the preheated oven, until bubbly and golden brown.
Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes. Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.
Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside. Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl. Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside. Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside. Cook and stir onions and celery in the skillet just until tender, about 2 minutes. Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry. Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat. Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes. Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper. Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg. Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed. Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly. Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce. Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.
To make homemade dulce de leche, remove and discard labels from cans of condensed milk. Place the unopened cans into a large saucepan and pour in enough water to cover by 1 or 2-inches. Bring water to a boil over high heat, then reduce heat to medium, cover, and simmer for 3 hours. Drain, and allow cans to cool to room temperature before opening. Meanwhile, cook the puff pastry sheets according to package directions and allow to cool to room temperature. Pour the dulce de leche from one can evenly over a sheet of puff pastry. Place a second sheet of puff pastry over the first, then pour on the remaining can of dulce de leche. Top with the remaining puff pastry sheet, then cut into 12 triangles. Heat a grill pan over medium-high heat and oil with cooking spray, or preheat an outdoor grill for medium-high heat. Grill the pineapple rings until warm and nicely marked. Serve each triangle on a dessert plate garnished with a grilled pineapple slice and a scoop of citrus sorbet.
Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside. Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice. While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg. Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon. Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.
Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horseradish together in a bowl; refrigerate until the flavors blend, at least 4 hours.
Bring a pot of water to a boil and add the asparagus upright, making sure the water does not touch the asparagus tips. Cook until soft but still firm to the bite, 10 to 15 minutes, depending on thickness. Drain and rinse under cold water. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Place asparagus in one layer on the bottom of the baking dish. Season with salt and pepper. Toss with 1 tablespoon of olive oil and dot with knobs of butter. Sprinkle Parmesan cheese on top. Gently crack the eggs in the middle of the dish, being careful not to break the egg yolks. Bake in the preheated oven until eggs are set, 8 to 10 minutes.
Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Grease a baking dish. Beat egg, mayonnaise, red pepper flakes, seafood seasoning, mustard, Worcestershire sauce, hot pepper sauce, lemon juice, and black pepper together in a bowl until smooth. Place crabmeat into a separate bowl, trying to not break too many of the big chunks; add 1/4 cup almond flour, parsley, and green onion. Pour egg mixture over the crabmeat mixture and gently mix until dry ingredients are completely moistened; shape into 12 cakes. Spread 1/3 cup almond flour into a wide, shallow bowl. Roll cakes in almond flour to coat and arrange into the prepared baking dish. Refrigerate crab cakes for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until hot in the center and golden brown on the outside, 15 to 20 minutes.
In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Divide dough in half and wrap in plastic. Refrigerate dough for three hours. Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line them with parchment paper. On a floured surface, roll out half of the dough to 1/8 inch thickness. Cut dough into star shapes using a 3- to 4-inch star cookie cutter. Using a 1- to 2-inch star cookie cutter, cut a star into the center of half of the big stars. Place the full stars on one cookie sheet and the "tops"--the cookies with the center cutouts--on another. Sprinkle colored sugar on the star tops, if desired. Bake in preheated oven until edges are golden brown, 6 to 8 minutes. Allow cookies to cool completely. (You can re-roll the mini stars cut out of the centers, or bake them separately for about 5 minutes.) Repeat with remaining cookie dough. After cookies cool completely, spread 1 teaspoon of preserves in the center of each full star cookie. Place a cut-out cookie on top of the layer of preserves. Pack cookies between waxed paper in a covered tin to preserve freshness.
Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder. Place cilantro and mint leaves in a food processor; pulse until coarsely chopped. Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours. Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain. Combine milk and saffron in a small bowl; stir to combine. Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside. Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice. Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on. Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.
Grill hot dogs until browned and heated through, 5 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Grill buns, cut-side down, until lightly golden, about 1 minute. Place hot dogs in buns and top with coleslaw and barbeque sauce. Drizzle with mustard.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt in a bowl. Beat bananas, almond milk, vegetable oil, and egg together in a bowl using an electric mixer until smooth. Stir banana mixture into flour mixture; fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long) Add the rest of the powdered sugar and beat just enough to mix in. Add additional water for desired consistency.
Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.
Preheat your sandwich maker according to manufacturer's instructions. Spread mayonnaise over 2 slices of bread. Cover with marmalade. Spread potato chips over marmalade. Lay pineapple over chips. Break apart sardines in a bowl using a fork. Spread on top of the pineapple slices. Season with salt and pepper; cover with the remaining 2 slices of bread. Toast in the preheated sandwich maker until brown and crispy, about 5 minutes.