HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat butter, peanut butter, barley malt syrup, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs into creamed butter mixture until smooth. Sift flour, baking soda, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Refrigerate dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball using a fork, making a crisscross pattern. Bake in the preheated until edges of cookies are browned, about 10 minutes.
In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick. Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm. Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.
Preheat the oven to 375 degrees F (190 degrees C). Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top. Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans. Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8 inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil. In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly. In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan. Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan. Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet. Bake in preheated oven for 12 to 15 minutes, until golden.
Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste. Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet. Bake in the preheated oven until light brown, 10 to 15 minutes.
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Mix turkey, egg, cumin, onion powder, and garlic powder together in a bowl. Form into 2-inch meatballs. Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, 3 to 5 minutes. Add enchilada sauce and green bell pepper; cook 10 minutes. Add zucchini and cook until tender, about 8 minutes more.
Fill a high ball glass with ice. Pour in whiskey and top with ginger ale and a splash of grenadine. Garnish with a maraschino cherry.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl. Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top. Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.
Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes. Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes. Stir in chile peppers and reduce heat to low. Whisk in tomato paste, salt and black pepper. Remove skillet from the heat. Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.
In a large bowl, cream together the cream cheese and sweetened condensed milk until smooth. Mix in about 1/4 to 1/2 cup of the reserved fruit cocktail liquid. Fold in the fruit cocktail, bananas, strawberries, honeydew and cantaloupe. Serve immediately or chill until serving.
Preheat the oven to 300 degrees F (150 degrees C). Remove the skin and fat from the leg of lamb, and season with salt. Poke a knife into the meat and insert slivers of garlic in the holes. Heat the oil in a large skillet over medium-high heat. Place the leg of lamb in the hot skillet and cook until browned all over the outside, turning as needed. Transfer to a large roasting pan. Arrange slices of lemon over the roast and secure with toothpicks. In a small saucepan, combine the water, butter and Worcestershire sauce; bring to a boil. Pour the sauce over the meat and then cover the roasting pan with aluminum foil. Roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. Remove the aluminum foil and lemon slices and discard. Continue to roast for an additional 30 minutes, or until the internal temperature of the lamb reaches at least 145 degrees F (68 degrees C). Remove from the oven, and cover loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces. Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6 cup large muffin pan. In a bowl, whisk together the rice flour, steel cut oats, flax seed, baking soda, cinnamon, nutmeg, and arrowroot powder. In a separate bowl, mix the yogurt, egg, butter, apples, and cranberry juice. Thoroughly mix the dry ingredients into the wet ingredients to form a slightly runny batter. Spoon evenly into the prepared muffin tin cups. Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.
Preheat oven to 350 degrees F (180 degrees C). Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition. Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts. Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.
Preheat oven to 350 degrees F (175 degrees C.) Sprinkle 1 teaspoon of cornmeal in pie crust and set aside. Beat eggs in a large bowl. Beat in sugar, butter, vanilla and pinto beans. Pour filling into pie shell. Place pecans decoratively on top of pie. Bake in the preheated oven for 60 minutes, or until golden brown and filling is set.
In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor.
Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.
Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper. Coat with 1/4 cup flour. Heat oil and 1 tablespoon butter in an ovenproof skillet over medium-high heat. Add chicken and saute until lightly browned on both sides, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds. Pour wine into skillet and bring to a boil, scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer until wine has reduced by half, about 5 minutes. Add broth, mushrooms, and parsley. Remove from heat. Divide remaining butter into 3 pieces; coat with the remaining flour and add to skillet. Season with salt and pepper and place skillet in oven. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Beat eggs with sugar, salt, and vanilla in a bowl. Slowly whisk warm milk into the egg mixture. Pour through a strainer into a 1 1/2-quart round baking dish. Sprinkle nutmeg over the mixture. Place the baking dish into a larger pan. Pour about 1 inch of water into the larger pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool to room temperature. Chill to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside. Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish. Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese. Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt. Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro. Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes. Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.
Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool. Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray. Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl. Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.
Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.
In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary. Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour into prepared dish. Bake for 20 to 25 minutes or until set. Meanwhile, cut smoked sausage into 6 pieces. Halve each piece lengthwise, cutting to but not through the other side to keep the pieces together. Heat a 12-inch skillet over medium heat. Add sausage pieces to skillet, opening each like a book. Cook for 4 to 6 minutes or until browned, turning once. Remove and keep warm. In the same skillet, heat butter until melted. Add onion. Cook and stir over medium heat for 6 to 8 minutes or until just browned and tender. To assemble, spread cut sides of muffins or biscuits with horseradish. Cut baked egg mixture into 6 squares. On muffin bottoms, layer cheese, spinach, egg, sausage, and onion. Add muffin or biscuit tops.
Brush the bottom of a stovetop pressure cooker with olive oil. Pour in water. Heat until bubbles start to appear on the sides of the cooker, 3 to 5 minutes. Sprinkle in polenta a little at a time, stirring constantly with a wooden spoon. Add salt. Increase heat to high and seal cooker. Cook until steam starts to escape. Reduce heat to low; cook for 18 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 tablespoon butter. Release pressure from the cooker according to manufacturer's instructions. Place cooker on a damp cloth and remove lid gently. Let stand, 30 seconds to 1 minute. Stir the polenta; spread half into the greased baking dish. Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot with some of the butter. Repeat with remaining polenta, cheeses, and butter. Bake in the preheated oven until cheeses are melted, about 10 minutes. Broil until top is golden, about 5 minutes. Let cool for 10 minutes before serving.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.
Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area. Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined. Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water. Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up. Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes. Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan. Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl. Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl. Measure 1 1/2 cups Lactaid(R) milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar. Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour. Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well. Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture. Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter. Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping. Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.
Line a 9 x 9 inch pan with graham crackers. Boil together 1/2 cup butter or margarine, 1 cup brown sugar and scant 1/2 cup milk for two minutes. Remove from stove and stir in: graham cracker crumbs, coconut, chopped walnuts, and cherries. Pour on graham crackers in pan. Place a layer of graham crackers on top of filling. Spread with Butter Icing. To Make Butter Icing: Combine icing sugar, 3 tablespoons butter or margarine and approximately 3 tablespoons of milk, or amount needed to give a spreading consistency.
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine. Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid. Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
Melt 2 Saute Express(R) squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm. Melt remaining Saute Express(R) square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender. Add chicken; toss lightly.
Pour enough water into a large baking dish to fill about halfway. Stir 1/2 cup salt into water until dissolved; add tarragon. Place salmon in the brine, adding more water if needed to completely cover salmon. Cover dish with plastic wrap and refrigerate until brine has soaked into the salmon, 2 to 12 hours. Whisk mayonnaise, lemon juice, garlic, pepper, lemon zest, and 1 pinch salt together in a bowl until aioli is smooth; refrigerate until chilled, about 30 minutes. Remove salmon from brine and place on a wire rack to dry, about 30 minutes. Discard brine. Place apple wood chips in the smoker. Place salmon in the smoker and smoke according to the manufacturer's instructions on low heat until salmon flakes easily with a fork, 1 1/2 to 2 hours. Assemble sliders by dividing the salmon among the 12 buns. Top each piece of salmon with a spoonful of aioli. Place top bun on aioli layer creating a sandwich.
Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture. Spread (or pipe) the yolk mixture onto a Snack Factory(R) Pretzel Crisps(R), and sprinkle with black sesame seeds and green onion slices. If not serving right away, refrigerate until ready to serve for up to 3 hours.
Heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. Add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes. Stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. Garnish with Parmesan cheese to serve.