HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour with baking powder, spices and salt and set aside. Cream butter and gradually add sugar, beating until light and fluffy. Add the egg and both extracts. Beat well. Add the flour mixture, blending well. Stir in the coconut. Divide dough into two equal parts. Pat each half into a rectangle measuring about 10 x 9 inches. Chill if necessary to facilitate handling. Cut each rectangle into four strips lengthwise, then cut each strip into ten pieces. Place each piece 2 inches apart on ungreased cookie sheets. Use a floured fork to gently press ridges into the cookies. Bake for 8-10 minutes or until golden in a preheated 375 degrees F (190 degrees C) oven.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter. Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions. Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture. Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
Melt butter in a skillet over medium-high heat. Add sprouts and apricots to the skillet. Drizzle water over the sprouts mixture. Pour syrup over the the mixture. Saute sprouts mixture until sprouts are wilted, 5 to 10 minutes. Stir lime juice into sprouts mixture just before removing from heat.
Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker. Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours. Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
Lay the tortilla out flat, and arrange the baby greens across the tortilla. Sprinkle the cherry tomatoes, goat cheese, roasted red pepper, and mozzarella cheese evenly across the greens. Drizzle with balsamic vinegar and olive oil. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the wrap tightly.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or you can smash them slightly. Pack the olives into sterile pint jars. Slice chile peppers into rings, and place one into each jar. Place a lemon slice into each jar. Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about 1/2 inch of space at the top. Pour olive oil into the jars to within 1/4 inch of the top. Cover with lids and seal. Let the olives cure in the refrigerator for two weeks before tasting. If the olives are bitter, let them cure for another week.
Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat. Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.
Proof yeast in warm water. Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size. Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Lightly grease a 4 quart or larger slow cooker. Place 1/3 of the hash brown potatoes in a layer on the bottom. Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese. Repeat layers two more times. In a large bowl, whisk together eggs and milk, and season with salt and pepper. Pour over the contents of the slow cooker. Cover, and cook on Low for 10 to 12 hours.
Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again). Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
Beat eggs in large mixing bowl until very light. Add sugar and butter. Cream together until light and fluffy. Sift flour, baking powder, and salt. Add dry ingredients and combine. Knead dough until smooth ... add more flour to get a smooth dough if necessary. Cover dough and allow to chill in refrigerator for at least 2 hours. Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry. Bake 12 to 15 minutes at 325 degrees F (170 degrees C). Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.
Mix whipped topping, pudding mix, milk, and coffee-flavored liqueur together in a bowl. Refrigerate dip until set, 1 hour to overnight.
Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite sized pieces; set aside. 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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Meanwhile, melt 1 cup of butter in a saucepan over medium heat. Stir in the garlic, and cook until softened and fragrant, about 5 minutes. Stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the Parmesan cheese until melted. Keep warm over low heat, stirring occasionally to keep smooth. Melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Stir in the onion, red bell pepper, and mushrooms. Cook and stir until the vegetables are tender. Once tender, stir in the chorizo pieces, and cook until hot. Combine with the penne pasta and Parmesan cream sauce to serve.
Preheat the oven to 325 degrees F (165 degrees C). Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish. Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more. Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps. Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom. Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Lightly grease a 9x13-inch baking dish. Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese. Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours. Preheat oven to 350 degrees F (175 degrees C). Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.
Mix together rice, chili, cheese, onion, and cumin. Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling. Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish. In a medium bowl, mix together sweet onions, mayonnaise and Swiss cheese. Transfer mixture to the baking dish. Bake in the preheated oven 20 to 30 minutes, or until bubbly and lightly browned. Cool before serving.
Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes. Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain. Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve. Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.
Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes. Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans. Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled. Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions. Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top. Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell. Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.
In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps. Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.
Rinse the poblano peppers, and remove the stem and core. Remove any remaining seeds. Heat a heavy skillet over high heat. Place peppers in the skillet, and cook until blistered and blackened. Turn frequently to blacken all of the skin. You want to make sure that no part of the pepper remains crispy. Place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin. Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat. Rinse the peppers under cold running water to remove as much of the black skin as possible. Don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. Next, WASH your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth. Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Coat the peppers in flour. Gently place the peppers into the hot oil, and reduce the heat to medium. Fry for 3 to 5 minutes per side. Don't try to turn them over until the bottom has a firm crust on it. Try to avoid letting the cheese run out. When both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.
In a large bowl, toss together the cabbage, carrot, green pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt. Pour over the cabbage mixture, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight. Place the bacon in a large deep skillet. Cook over medium heat until evenly browned, turning occasionally. Drain, cool and crumble. Toss crumbled bacon with salad just before serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 - 9x13 inch baking dishes. 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 pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink and place shells on a sheet of wax paper to cool. Combine the roast beef and the gravy in a large saucepan and place over medium-low heat. Cook for 10 minutes or until heated through. Use a slotted spoon to fill each shell with roast beef, draining off as much gravy as possible. Spread about 1 1/2 teaspoons of horseradish sauce on top of the beef in each shell. Place the shells in the greased baking dishes, and top with the remaining gravy. Sprinkle the Cheddar cheese evenly over the stuffed shells. Bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, Cheddar cheese, sour cream, ham, and green chilies in a baking dish. Bake in the preheated oven until bubbling, about 30 minutes; serve hot.
Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Prepare squid by pulling off the tentacles and head. Reach into the body and pull out the hard quill and discard. Peel the colored skin off from the body. Rinse under cold water and cut the body into rings. Cut the tentacles from the head and discard the head. Place the onion, garlic, wine and water in a medium saute pan. Bring to liquid to a boil. Add the prepared squid. Turn heat down to low. Cover and simmer for 1 hour. While squid is cooking prepare the dressing. In small bowl stir together the shallot, 2 garlic cloves, olive oil, lemon zest, lemon juice and salt an pepper to taste. Drain the cooked squid and let cool slightly. In a medium bowl toss the squid with the dressing cover and let marinate for at least 15 minutes and serve.
Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside. Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes. Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.
Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended. Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes. Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground beef, egg, onion, and chopped mushrooms together in a bowl, seasoning with pepper, garlic salt, and salt as you mix. Form mixture into patties about 2 inches in diameter. Grill patties on the preheated grill until browned and desired doneness is reached, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Grill portobello mushrooms, green bell pepper, red bell pepper, and yellow bell pepper on the grill until tender, 3 to 5 minutes per side. Use 2 mushrooms and as the 'bun' for the burgers.
Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray. ina medium skillet, saute onions in butter over medium heat until soft; set aside. In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce. Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese. Bake for 25 to 30 minutes, cover for last 15 minutes.
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing. Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the sausage; drain and keep hot. In a large bowl combine cream cheese, 1 3/4 cup of the mozzarella cheese and sausage. Stuff noodles with cheese and sausage mixture; place in baking dish. Pour sauce over top of noodles and sprinkle with extra cheese. Bake for 25 minutes or until cheese is melted and bubbly.
Form ground beef into 3 evenly-sized patties. Place patties in a non-stick skillet and cook over medium heat to desired doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C). Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels, reserving bacon grease in the skillet. Add onion to skillet; cook and stir in bacon grease until translucent and browned, about 10 minutes. Place 1 ground beef patty, 2 slices bacon, and 1/3 of the onions on each roll; top each with barbeque sauce.