HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cucumber, red onion, feta cheese, and dill together in a bowl until thoroughly combined.
Combine flour, baking soda, and salt. Set aside. In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.
In a small bowl mix butter and honey until smooth. Store, covered, in the refrigerator.
Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water. Return eggs to a boil over medium heat and boil for 15 minutes. Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill. Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes. Slice the eggs lengthwise; scoop the egg yolks into a bowl. Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard. Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined. Fill each egg white half with the yolk mixture using a spoon. Dust the deviled eggs with paprika and transfer to a platter. Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.
In a small bowl, beat together the butter, confectioners' sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.
Preheat oven to 400 degrees F. Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish. Bake for 20 minutes. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled. Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.
Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl. Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours. Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator. Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.
Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream sugars, butter and shortening. Beat in eggs and vanilla until well blended. Mix in sifted flours, salt and baking soda and stir well. Stir in remaining ingredients. Drop in teaspoon size balls on greased baking sheet about 2 inches apart. Bake 8 minutes or until edges are brown.
Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners. In a small bowl, blend sugar and butter and sprinkle over each muffin. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together 1/4 teaspoon of cocoa and 1/4 cup of sugar. Grease 10 cups of a muffin tin, and sprinkle each cup with some of the sugar mixture to coat the bottom and sides. In a large bowl, stir together the flour, 1/2 cup of sugar, unsweetened cocoa powder, salt, baking soda, and baking powder. Pour in the friendship starter, egg, oil, and vanilla; mix until well blended. Spoon the batter into the prepared muffin cups, filling each one about 1/2 full. Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the crown of a muffin comes out clean. Cool in the pans for about 10 minutes before removing to a wire rack to cool completely.
Place the marshmallows and butter into a large pot over medium-low heat, and melt them together, stirring often. Cook until blended and smooth, about 5 minutes, and remove from heat. Stir in the popcorn and peanuts, and stir gently to thoroughly coat them with the marshmallow mixture. Stir in the chocolate chips. With greased hands, shape the mixture into 3 inch balls, and wrap each ball in plastic wrap.
Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes. Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Preheat oven to 350 degrees F (175 degrees C). 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. Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease. Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil. Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.
Whisk together Almond Breeze, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine butter, pecans, orange peel and honey. Mix well. Separate dough into 10 biscuits. Separate each biscuit in half. Spread top of ten layers with 1 teaspoon of honey-orange mixture. Top each biscuit with other half and press together to form 10 filled biscuits. Place rolls in ungreased 8 or 9 inch square pan. In a small saucepan, combine sugar, orange juice and vanilla. Cook over high heat until sugar is dissolved and syrup begins to boil. Stir constantly; spoon over rolls in pan. Bake for 10 minutes or until golden brown. Allow to cool for 2 minutes and invert on serving plate. Serve warm.
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Put enough shortening in a deep skillet to fill about 1 1/2 inches and heat to 400 degrees F (200 degrees C). Mix milk, eggs, sugar, baking powder, and salt together in a bowl; slowly add flour, while continually mixing, until batter is smooth. Transfer batter to a squeeze bottle or funnel. Working quickly, squeeze or funnel batter into the hot oil, starting in the center of the skillet and moving bottle or funnel in a spiral shape. Fry funnel cake in the hot oil until lightly browned, 1 1/2 to 2 minutes per side. Transfer funnel cakes to a paper towel-lined plate using a slotted spoon.
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside. Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.
Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes. Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.
Fill a tall cocktail glass with ice cubes. Pour in scotch; top with ginger ale.
Preheat oven to 450 degrees F. Combine potatoes and sauce mix in 1 1/2 quart baking dish. Stir in boiling water, milk, and margarine or butter with whisk. Mix in pesto, tomatoes and artichoke hearts, if using. Bake uncovered for 20 minutes. Top with cheese and bake 5 more minutes, or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling). Remove from oven and let stand a few minutes before serving.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.
In a slow cooker, combine the chicken breasts and Italian-style dressing. Cover, and cook on Low for 6 to 8 hours. Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used. Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.
Preheat oven to 400 degrees F (200 degrees C). Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet. Bake in preheated oven until golden brown, about 15 minutes.
Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom. Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Melt chocolate and butter together in a double boiler. Whisk until smooth. Mix together the cocoa powder, flour, baking powder, and salt. In an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla. Stir in the dry ingredients. Refrigerate the dough until firm, about an hour. Preheat the oven to 350 degrees F. Scoop or form the cookies into balls, each about 1 tablespoon. Put the confectioners (or powdered) sugar in a bowl and roll each of the balls in the sugar. Place on parchment lined baking sheets several inches apart. Bake for 13-15 minutes until crackled on top. Remove from the oven and gently press a walnut half in the middle of each warm cookie. Once cool, store in an airtight container.
Preheat oven to 450 degrees F (230 degrees C). Grease a 2-quart casserole dish. Cook and stir ground beef in a skillet over medium heat until the meat is browned and crumbly, 8 to 10 minutes; stir in garlic and cook just until fragrant, about 1 minute. Pour in diced tomatoes and mix in Italian seasoning and salt. Reduce heat to low and cook at a simmer, stirring occasionally, while you complete remaining steps. Bring a large pot of water to a boil, stir in frozen ravioli, and reduce heat to medium. Cook ravioli until tender, 6 to 7 minutes. Drain. Place half the ravioli into the bottom of the prepared baking dish and cover with layers of half the spinach, half the ground beef sauce, half the mozzarella cheese, half the Cheddar cheese, and 1 tablespoon shredded Parmesan cheese. Repeat layers once more and sprinkle top with remaining 1 tablespoon Parmesan cheese. Cover dish with foil. Bake in preheated oven until casserole is bubbling and cheese has melted, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Stir in orecchiette pasta and cook uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and rinse in cold water. Whisk the olive oil, vinegar, garlic, thyme, black pepper, and salt together in a bowl until dressing is mixed. Combine the fava beans, cooked pasta, grape tomatoes, red onion, celery, and basil in a large bowl. Toss to coat with the dressing. Cover and chill at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets. Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed. In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.
Fill a cocktail shaker with ice; pour vodka, rum, and blue Curacao over the ice and stir. Pour lemon-lime soda into the shaker; stir gently. Strain beverage into a cocktail glass and garnish with lemon wedge.
Cook the potatoes in boiling water until tender. In a soup kettle, saute onion in butter or margarine until tender. Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in milk and cheese. Heat through. Stir in bacon.
In a medium bowl cream together the sugar and butter until smooth. Stir in the egg and vanilla. Combine the flour, baking powder and salt, gradually stir into the creamed mixture until all flour is absorbed. Shape dough into rolls about 1 1/2 inches in diameter. Wrap in waxed paper; refrigerate until firm, at least 4 hours or up to 1 week. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Unwrap chilled rolls and cut into 1/4 inch thick slices. Place cookies 1 inch apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Remove from baking sheets immediately to cool on wire racks.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Set aside. Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up. Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap(R) Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes. Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve.
Chop potatoes; place across bottom of a large, microwave-safe bowl. Spread mushroom soup, Cheddar cheese, and hot pepper sauce over potatoes. Cook potato mixture in the microwave until cheese bubbles, about 2 minutes. Mix blue cheese dressing into potato mixture.
Mix the refried beans and taco seasoning mix, and spread over the bottom of a large pie dish. Mix mashed avocados with lemon juice, onion, and garlic salt, and spread over the beans. Layer with sour cream, green chile peppers, Monterey Jack cheese, and Cheddar cheese. Top with tomatoes, and garnish with olives. Chill in the refrigerator until ready to serve.
Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes. Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking. Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough. Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated. Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest. Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
Blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth. Stir blended cocoa mixture and chia seeds together in a bowl. Let pudding sit until thickened, about 30 minutes. Transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.
Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes. Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day. Strain sauce through a fine-mesh strainer; store in the refrigerator.
Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly. Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.