HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs. Blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring. Sift the flour with the sugar and baking powder. Add the flour mixture to the egg mixture. The dough will probably be sticky. Add additional flour until dough no longer sticks to your hands and can rolled. Pull off a piece of dough about the size of a walnut. Roll it into a rope and shape it into a knot. Place finished knots 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should slightly brown. Cool cookies on a wire rack. If desired ice with confectioner's sugar icing.
Preheat oven to 350 degrees F (175 degrees C). Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan. Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on. Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins. Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball. Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside. To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet. Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set. Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.
In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter. Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.
Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well. Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan. Bake 20 min. or until heated through.
Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute. Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes. While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes. Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes. Ladle soup into bowls and garnish with pomegranate seeds and cream.
Trim excess fat from chops. Heat skillet over medium heat, and rub a piece of fat over the bottom of the pan. Cook chops, turning occasionally, until browned on both sides (4 to 6 minutes). Season chops with garlic salt, rosemary, and basil. Arrange slices of orange and lemon over meat, and pour coffee liqueur and 1/4 cup water over all. Cover, and simmer for 30 minutes, or until meat is tender. Blend cornstarch with remaining 1/4 cup water, and stir into pan liquid; cook until thick. Sprinkle with green onions, and serve.
Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high. Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.
Preheat oven to 350 degrees F (175 degrees C). Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl. Place chicken pieces into the apricot mixture and stir to coat. Transfer chicken and sauce to a baking dish. Bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. Turn the chicken pieces twice while baking. If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. Transfer vegetables to the bowl with onion. Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet. Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down. Preheat an outdoor grill for high heat, and lightly oil the grate. Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more. Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.
Combine pudding mix and milk in a large saucepan. Prepare according to package directions. Cover the bottom of a 9x13 inch pan with a layer of graham crackers. Pour hot pudding mixture over graham cracker layer. Cover pudding with another layer of graham crackers. Chill at least 4 hours before serving. Garnish with whipped cream and crushed graham crackers.
Mix the Chia seeds and water in a small, sealable jar. Shake for 15 seconds and rest 1 minute. Shake another 15 seconds and refrigerate until gelatinous, about 10 minutes.
Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste. Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together. Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.
Preheat oven to 400 degrees F. Toss potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting). Add the bread to a food processor. Pulse until it turns into crumbs. Take the breadcrumbs out, and set aside. Pulse the garlic and parsley until finely chopped. Add the breadcrumbs back, and pour in melted butter. Pulse again until it coats all of the breadcrumbs. Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes. Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside. Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.
Preheat an outdoor grill for high heat, and lightly oil the grate. Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill. Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds. Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Preheat oven to 400 degrees F (205 degrees C). Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.
Preheat oven to 350 degrees F (175 degrees C). Remove top of bread loaf to create a long boat-shaped loaf. Pull out much of the soft bread to form a shell inside the crust. Reserve chunks of bread and break into evenly sized medium pieces. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir shallots until softened, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 more minute. Transfer reserved bread pieces to skillet. Add salt and pepper. Cook and stir until bread has absorbed some of the olive oil, about 2 minutes. Remove from heat. Place ricotta, mozzarella, 4 ounces Parmesan, and Romano cheeses in a mixing bowl. Add basil and parsley; mix well. Transfer bread mixture to bowl. Stir in burgundy olives, kalamata olives, green olives, artichoke hearts, and red pepper strips. Add a pinch of pepper. Mix well. Place bread shell on a rimmed baking sheet. Drizzle inside with 1 tablespoon olive oil. Fill with the cheese mixture. Top with 1 tablespoon shredded Parmesan cheese. Bake in preheated oven until loaf begins to get crisp and filling is bubbly, 20 to 30 minutes.
Puree spinach in food processor until smooth. Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot. Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture. Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.
Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.
Prepare spinach according to package directions. Drain and pat dry. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan. Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool. Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside. Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes. Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil. Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with 2-inch sides. Stir brownie mix, butter, and eggs together in a bowl until just blended. Stir in pumpkin spice morsels gently. Spread batter in the prepared pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Scatter sprinkles on top. Let cool before slicing and removing from the pan, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.
Heat 1 tablespoon butter in a skillet over medium heat. Add coconut flakes. Cook and stir until lightly brown, 2 to 3 minutes; set aside to cool. Place 1/4 cup butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Allow to cool slightly. Crush cookies into the butter; stir to combine. Press crust into the bottom of a 4-inch springform pan. Pour butterscotch topping onto the crust; spread to coat. Put crust in the freezer until hardened, about 10 minutes. Remove ice cream from freezer to soften at the same time. Spread softened ice cream gently over the crust, using a warm spoon to make it even. Return cake to the freezer to harden, about 10 minutes more. Spread the toasted coconut over the cake.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. Mix well and pour into the prepared pan. Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.
Heat oil in skillet. Add chicken and cook until browned. Add soup and milk. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with Broth Simmered Rice.
Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade. Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.
Combine undrained can of pineapples, yogurt, banana, and ice cubes in a blender. Blend while adding orange juice until fruit is pureed and it is the desired consistency.
Pour lingonberry juice, vodka, and blue Curacao into a cocktail shaker. Add ice; shake. Pour into a lowball glass. Garnish with sour key candy.
Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes. Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour. Preheat an oven to 350 degrees F (175 degrees C). With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar. Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.
Beat egg whites to a froth with cream of tartar and salt. Gradually add sugar. Beat at medium speed for 10 minutes. Beat in vanilla. Stir in nuts and chocolate chips. Drop by spoonfuls on a greased cookie sheet. Place in an oven preheated to 375 degrees F (190 degrees C). TURN OFF heat as soon as you put the cookies in. Leave in closed oven overnight.
Spread butter or margarine on the outsides of the bread slices. Spread sour cream on the insides of the bread slices. Then layer sandwich as follows: Bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice. In a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.
Press chipotle chiles through a fine mesh strainer over a bowl, using a spoon or spatula. Discard the skin, veins, and seeds. Mix the pulp with mayonnaise, lime juice, and salt in a large bowl for the dressing. Place corn in a pot with water to cover. Bring to a boil and cook until heated through and tender, about 3 minutes. Drain and let cool, about 10 minutes. Combine cucumbers, tomatoes, black beans, chicken, bell peppers, onion, and cilantro in the bowl with the dressing. Mix in the cooled corn. Top with Cheddar cheese.