HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream together butter or margarine and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Sift and measure flour, and reserve two tablespoons. Mix remaining flour with soda and spices; stir into the creamed mixture. Dredge raisins in the 2 reserved tablespoons of flour, then stir them into the batter along with the walnuts. Drop dough by tablespoonfuls onto lightly greased baking sheet. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove and cool cookies on a wire rack. Drop by tablespoonfuls onto lightly greased baking sheet. Bake at 375 degrees F (190 degrees C) 8 - 10 minutes.
Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate. Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Preheat oven to 375 degrees F (190 degrees C). Cream together shortening, eggs, sugar, and vanilla. Sift flour, soda, and baking powder. Add to egg mixture. Grease a small cookie sheet with shortening. Pour 1/2 of the dough into pan and spread. Pour fig preserves over the dough and gently spread. Drop rest of dough over figs. Place in oven. When mixture starts to melt and gets soft, spread the top. Bake for 40 minutes. Cool and then cut into 24 bars.
Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and kidney beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer. Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with 1 beer before serving.
In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs. Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls. In a large skillet over medium heat, gently brown the meatballs and set aside. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray a large skillet with cooking spray and place over medium heat. Pan-fry pork chops until browned, 5 to 8 minutes per side. Arrange pork chops in the prepared baking dish. Spread the hominy over the pork chops. Mix the cream of mushroom soup, milk, salt, and black pepper together in a bowl until smooth. Pour the mushroom sauce over the hominy. Cover the baking dish with aluminum foil. Bake in the preheated oven until the sauce is bubbling and the pork chops are tender, about 1 hour.
In a large bowl, combine confectioners' sugar, butter, cocoa powder and vanilla. Beat on slow speed until ingredients are combined. While beating, slowly add hot coffee until desired consistency is achieved.
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil. Put bread crumbs and ranch dressing into separate bowls. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Make the 'secret sauce' by whisking the mayonnaise, 2 tablespoons maple syrup, and the Dijon mustard together in a small bowl; set aside. Heat 2 tablespoons canola oil in a skillet over medium heat; cook and stir the onion and about half the chopped apple in the hot oil until soft, 7 to 10 minutes. Set aside. Mix the remaining uncooked apple, the ground chicken, 2 tablespoons maple syrup, Italian seasoning, egg, salt, and pepper together in bowl. Shape the burger mixture into 6 balls; the mixture will be loose, but that is okay. Heat 1 tablespoon canola oil in a large skillet over medium heat. Place one of the balls into the hot oil and flatten with the back of spoon to create a patty. Cook until slightly brown on one side and then flip and cook the other side until cooked through, 5 to 7 minutes per side; repeat for each portion. To assemble, place the chicken burgers on buns; top with the grilled apple and onions. Pour some secret sauce over the top of each burger. More secret sauce can be served on the side if desired.
Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl stir together the sugar, flour, cinnamon and cloves. Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture. Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Combine russet potato and sweet potato cubes with onion soup mix and olive oil in a bowl, stirring to mix thoroughly. Spread out into a 9x13-inch baking dish. Bake in the preheated oven until potatoes are tender and golden brown, stirring occasionally, about 40 minutes.
Preheat a grill for high heat. Soak skewers in water. Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning. Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil or parchment paper. Separate squash seeds from squash flesh, rinse through a fine-mesh strainer, and spread onto a paper towel to dry. Combine squash seeds, olive oil, rosemary, salt, and sage in a bowl and mix well. Spread seasoned seeds in a single layer onto the prepared baking sheet. Bake in the preheated oven, flipping every 10 minutes, until seeds are crunchy, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool. Place the spinach in a large mixing bowl, and stir in the artichoke hearts. Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture. Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.
Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken. Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.
Whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve.
In large mixing bowl, combine sugar, butter, peanut butter, milk and vanilla. Mix by hand about 3 minutes or until creamy. Thoroughly mix flour into creamy mix. Roll small balls of dough in hand, about 1 inch in diameter. Place on greased cookie sheet, approximately 3/4 inch apart. Using a fork, make criss cross pattern on cookie (this will flatten cookie partially). Be careful not to over flatten, dough should not touch each other. Bake at 350 degrees F (175 degrees C) 18 to 25 minutes.
Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened. Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.
Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil. Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully. Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.
Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot(R)). Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot. Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes. Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.
Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours. Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine. Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch. Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.
Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes. Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat. Cook the salmon in the heated oil until golden brown, about 1 minute per side.
Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour. Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes. Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together. Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes. Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain. Stir bitter melon and onion into the chicken mixture. Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper. Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside. Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly. Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water. Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Stir the sweetened condensed milk and vanilla extract together in a large bowl. Place the strawberries into a blender, and puree until almost smooth. Mix the strawberries into the condensed milk mixture until thoroughly combined. With a large spoon, gently mix in the snow, about 1 cup at a time. Mix in the milk, 2 tablespoons at a time, until the snow ice cream is soft and holds its shape when spooned. Serve immediately; store leftover ice cream in an airtight container in the freezer.
In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
Heat oil in a 12-inch non-stick skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Remove onions from skillet and set aside. Add Knorr(R) Fiesta Sides(TM) - Mexican Rice to skillet and cook according to package directions. Whisk eggs and cream together in a large bowl until well combined and frothy. Add onions, ham, green chiles and tomatoes to rice in pan; stir well to combine. Slowly pour in egg mixture; stir gently. Reduce heat to low and cover. Push mixture from the sides to the center with a spatula, allowing uncooked eggs from top of egg skillet to seep down to the bottom, then re-cover. Do this several times, every few minutes, until eggs are just about set. Stir in 1 cup shredded Cheddar cheese; add remaining cheese to top of egg skillet. Cover and allow cheese to melt. Season with salt and pepper to taste. Serve immediately.
In a large pot cook with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large skillet over medium heat cook ground beef and chopped onions until brown. Stir in tomato sauce, sugar, salt, garlic, and pepper. Remove from heat. In a large bowl combine the cottage cheese, sour cream, softened cream cheese, green onion, and green bell pepper. To assemble, in a greased 11x7x1 1/2 inch baking dish spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining noodles and meat sauce. Sprinkle with grated Parmesan cheese. Bake in a preheat 350 degree F(175 degrees C) for 30 minutes. Let stand 10 minutes before serving.
In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes. Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.
Blend orange juice, mango, banana, yogurt, and oats together in a blender until smooth.
Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes. Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Preheat oven to 350 degrees (175 degrees C). In a medium bowl, stir together the flour, graham cracker, oatmeal , bouillon, and grated cheese. Stir in the corn syrup, water, and jelly. Add flour if necessary to make a stiff dough. Spoon dough onto greased cookie sheet . Make two or four treats depending on the size of your dog. Sprinkle the tops of the treats with the white sugar. Bake in preheated oven for 16 minutes. Cool before serving.
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.