HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter or margarine, brown sugar, and white sugar. Add eggs and mix well. Stir in flour, baking soda and salt. Mix in chopped malted milk balls. Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper. Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes. Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Place ice cream in the refrigerator until softened to the texture of soft-serve ice cream, 20 to 30 minutes. Combine peaches, lemon juice, and almond extract in a blender. Add 1/2 cup softened ice cream; blend until smooth. Fold blended peach mixture into the remaining 2 1/2 cups softened ice cream, creating a marble effect. Cover and freeze until firm, 30 minutes to 1 hour.
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Preheat the oven to 450 degrees F (230 degrees C). Cook beef in a large skillet under no longer pink, about 5 minutes. Drain. Stir in seasoning mix until evenly combined. Place pizza crust on a work surface. Spread queso dip evenly over the crust. Top with Cheddar cheese, cooked beef mixture, jalapeno, and green onions. Spoon salsa onto the pizza in random spots, making sure it's not mixed in with the other toppings. Sprinkle crushed tortilla chips on top. Bake in the preheated oven directly on the middle oven rack until cheese is hot and melted, about 8 minutes. Serve with sour cream.
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Fill a shaker with ice. Pour vanilla-flavored vodka and hazelnut liqueur into shaker; cover the shaker and shake until chilled. Strain into 4 shot glasses.
In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine. Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours. Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray. Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine sugar, water, butter, cream of tartar and cinnamon. Bring to a boil, and continue to boil for 2 minutes. Break 16 (double) soda crackers into pie shell. Pour hot syrup over. Add top crust, seal and flute edges. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Combine rum, lime juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into Champagne flute. Top with Champagne.
Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust. Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix sage, lemon pepper, dried rosemary, garlic powder and dried thyme. Rub the mixture into pork spareribs. Place ribs on the prepared grill. Turning often, slowly cook approximately 2 hours, or to desired doneness.
Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth. Blend 1 cup blueberries in a blender until smooth; beat into cream mixture. Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.
Preheat oven to 375 degrees F (190 degrees C). Cook and stir beef in a large skillet over medium-high heat, stirring occasionally and breaking up lumps, until no longer pink, 3 to 4 minutes. Drain beef and return to skillet. Add tomatoes and black pepper to beef; bring to a simmer and cook until slightly thickened, about 5 minutes. Spoon mixture into a 9-inch deep-dish pie plate. Scatter mozzarella cheese over the top. Stretch pizza dough over top with your hands, pressing it onto the edge of the pie plate. Bake in the preheated oven until crust is golden brown, about 30 minutes. Let stand 10 minutes before cutting.
Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours. Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps. In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour. Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl. Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper. Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together. Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.
Place 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. Drain. Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes. Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl. Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes. Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.
In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish. In a medium bowl, toss together the cranberries, apples and white sugar. Pour into the prepared casserole. Mix together the oats, flour, pecans and brown sugar in the same bowl. Spread evenly over the fruit in the dish. Pinch off small pieces of butter and arrange them on top of the oat mixture. Bake, covered, for 50 minutes in the preheated oven. Remove the lid and bake for an additional 10 minutes, or until the top is toasted.
Combine chicken breast, water, and chicken bouillon in a large pot; bring to a boil and cook until chicken is no longer pink, 20 to 30 minutes. Remove chicken to a cutting board, reserving broth. Shred chicken using 2 forks. Preheat oven to 400 degrees F (200 degrees C). Whisk 2 cups plus 1 1/2 tablespoon milk, egg yolks, and all-purpose flour into the reserved broth. Bring to a boil; cook, stirring constantly, until thickened, about 5 minutes. Stir in shredded chicken and corn. Remove from heat and whisk in cream. Pour chicken mixture into a baking dish. Spread cottage cheese on top and cover with sliced mozzarella cheese. Bake in the preheated oven until mozzarella cheese is melted, 10 to 15 minutes.
Cook macaroni according to package instructions. Drain and rinse with cold water In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder, and black pepper. Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve.
In your largest bowl, stir together the flour, baking soda, salt, brown sugar, and white sugar. Add the shortening and stir until mixture is mealy. Lightly stir in the chocolate chips and butterscotch chips until they are distributed evenly. Place 4 cups of the master mix into each 1 quart jar. Attach the following directions to the jar: Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat 2 eggs and 1 teaspoon of vanilla until well blended. Add entire contents of the jar to the bowl, stir until combined. Drop by teaspoonfuls onto cookie sheet and bake in the preheated oven for 10 to 12 minutes. This recipe makes about 2 dozen.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl. Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed. Add sour cream to the soup and continue simmering until heated through, about 10 minutes.
Heat half of the olive oil in a wide shallow casserole and cook the onion and the tomatoes until softened and reduced to a thick paste, about 10 minutes. Stir in the tomato puree and the cayenne. Cut the potatoes lengthwise into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set fish fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to a boil then reduce to a simmer. Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time. If you want, remove the lid and bubble the mixture rapidly to reduce it. However, it's best to leave plenty of juice when making this dish to mash the potatoes in.
In a food processor or with the fine blade of a food grinder, process or grind raisins, figs, dates and walnuts. In a large mixing bowl beat butter until softened. Add sugar and beat until fluffy. Add eggs and beat well. In a mixing bowl stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Add flour mixture and beat until well mixed. Stir in ground fruit mixture. Divide dough in half; cover and chill several hours or overnight. Preheat oven to 375 degrees F. Grease cookie sheet. On a well floured surface roll dough 1/4 inch thick. Cut into rounds with a 2 1/2-inch cookie cutter. Place on cookie sheet and bake for 10-12 minute or until done. Cool on cookie sheet for 2-3 minutes, then remove and cool thoroughly on rack. Combine 1 1/2 cups sifted powdered sugar, 1 tablespoon softened butter or margarine, and 1/2 teaspoon vanilla and enough milk (4-5 tsp) to make icing of drizzling consistency.
Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well. Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned. In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish. Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.
Place the tofu, soy milk, hazelnut syrup, espresso powder, and vanilla extract into a blender. Cover, and puree until smooth. Pour in the melted chocolate, and puree until evenly incorporated. Pour the mixture into a bowl, cover, and refrigerate until cold, at least 1 hour. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Once the ice cream has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. Allow the ice cream to harden 4 hours to overnight before serving.
In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.
Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread. In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight. Preheat oven to 325 degrees F (165 degrees C). Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil. Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan. Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes. Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.
Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool. Place ham into a food processor and pulse several times to grind the meat to your desired texture. Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer. Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.
Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine. Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff. Preheat pizzelle baker according to manufacturer's instructions. Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.
In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil. Lightly beat eggs together. Gradually stir into soup. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture, milk salt, baking soda and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Grease and dust six 5 inch ovenproof bowls with cornmeal. If bowls are not available, use large sized soup cans. Spoon batter evenly into bowls. Cover with plastic wrap that has been sprayed with cooking spray. Let dough rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Place bowls or cans on baking sheets and brush the tops with oil. Bake in preheated oven for 20 minutes. Let cool for 10 minutes before removing from bowls. Let cool completely before slicing and filling.
Trim zucchini ends and cut in half lengthwise. Scoop out and reserve pulp, leaving a 1/2-inch shell. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine reserved zucchini pulp, turkey, green bell pepper, sweet red pepper, onion, mushrooms, and spinach in a skillet over medium heat. Cook until turkey is no longer pink, 8 to 10 minutes. Drain. Remove from heat and add 1/2 cup Cheddar cheese, tomato paste, garlic powder, salt, and pepper; mix well. Spoon mixture into the zucchini shells and place in the prepared baking dish. Sprinkle remaining Cheddar cheese on top. Bake in the preheated oven uncovered until zucchini is tender, 25 to 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, cream together the butter, white sugar and 3/4 cup peanut butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Mix in the oats until evenly distributed. Press the dough evenly into the prepared pan. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 2 more minutes, or until chocolate chips are shiny. Remove and spread the chips out smooth. Set aside to cool. In a small bowl, mix together the remaining peanut butter, confectioners' sugar and evaporated milk until smooth. Spread over the chocolate layer when cool. Cut into bars.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 - 9 inch loaf pans. Sift flour, baking soda and salt together and set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butter flavoring. Add the flour mixture, alternating with the buttermilk, and mix well. Finally, stir in the chocolate chips. Divide batter into 2 - 9 inch loaf pans. Bake at 300 degrees F (150 degrees C) for 1 hour and 30 minutes, or until a toothpick inserted into the center of cake comes out clean.
In a large bowl, cream butter, shortening, sugar and vanilla for 8 to 10 minutes. With mixer on high, add cold evaporated milk 1 tablespoon at a time. Frost cake as desired and keep refrigerated.