HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put ingredients together in a bowl. For each child's bowl, use 1 cup oatmeal, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1/2 cup of flour, and 1/2 teaspoon of baking soda. Then mash, knead, and squeeze with hands until there aren't any lumps of butter. Form into small balls not as big as a walnut. Put on ungreased cookie sheet. Butter the bottom of a small glass and dip in granulated sugar. Flatten each ball of dough, dipping glass in sugar each time. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Let cool on cookie rack.
Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well. Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush a cast iron skillet with melted coconut oil. Place butter into a large mixing bowl; spread with the back of a wooden spoon. Add coconut sugar; mix together with a fork until well incorporated. Pour in almond flour, tapioca flour, baking soda, and sea salt; stir, first with a fork then switch to a wooden spoon, until combined. Whisk eggs and vanilla extract together in a bowl until evenly blended. Make a well in the center of the flour mixture. Pour egg mixture into well and stir until dough is combined. Fold in chocolate chips. Pour into skillet; spread evenly with a wooden spoon. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
In a cocktail shaker, muddle blackberries and honey until berries are well smashed. Add spiced rum and 1 cup of the ice. Shake until well chilled. Pour contents of shaker into an old-fashioned glass. Mound with remaining 1/2 cup ice. Garnish with additional blackberries and serve with a straw.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes. Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.
Preheat an air fryer to 400 degrees F (200 degrees C). Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables. Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese. Arrange crescents 1 inch apart on a baking sheet. Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack. Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.
Soak the rice noodles in warm water for 20 minutes; drain. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off. Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens. Place cilantro and chopped peanuts in separate bowls and serve alongside stew.
Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water. Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.
In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender. Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over. Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until golden brown, 9 to 11 minutes.
Preheat oven to 350 degrees F. Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans. Pour into pie crust. Bake on center rack of oven for 50 to 55 minutes, or until pie appears barely set. Cool for 2 hours before serving.
Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay(TM), cracker crumbs and egg. Mix until evenly blended. Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
Make cream of mushroom soup according to the directions on the can. Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices. Spoon tuna mixture over slices of whole wheat toast. Serve.
Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.
Spray a 9x13-inch baking pan with cooking spray. Melt butter in a large saucepan over low heat. Add marshmallows and stir continually until completely melted and smooth, 3 to 5 minutes. Add food coloring, 3 to 4 drops at a time, until you reach the desired color. Stir until color is uniform. Remove from heat and add crispy rice cereal. Stir with a buttered spatula until cereal is completely coated and evenly green. Pour cereal mixture into the prepared baking pan and press in firmly. Add sprinkles to the top and press in. Allow to cool and set, 20 to 30 minutes. Cut cereal mixture in the pan in half lengthwise to create 2 sections. Cut each section into approximately 6 or 7 small triangle tree shapes and transfer them to a plate. Carefully twist 1 pretzel stick into the base of each triangle as a "trunk;" if the triangle shape separates, squeeze it back together. Pipe frosting onto triangles as garland and top each with a candy star.
Preheat grill for medium heat and lightly oil the grate. Brush both sides butternut squash with olive oil. Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.
Sprinkle gelatin over cold water; set aside to soften. Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut. Whip the cream until stiff. Gently fold into coconut mixture. In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.
Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour. Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed. Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note). Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.
Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes. Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter. Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan. Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth. Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans. In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts. Mix wet and dry ingredients together. Transfer batter to prepared pan(s). Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.) Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack. While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.
Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out. Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.
Pour the cranberry juice, vodka, and grenadine into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a strawberry on the rim of the glass to serve.
Preheat oven to 400 degrees F (175 degrees C). Grease baking sheets. Combine the sugars and eggs, beating well. Beat in the oil butter or margarine, flour, baking soda and baking powder. Stir in the vanilla, lemon extract and salt. Mix in the oats, nuts and coconuts. Last but not least stir in the corn flakes. Drop by teaspoons on greased cooking sheets. Bake at 400 degrees F (205 degrees C) for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch round pan. In a medium bowl, stir together the biscuit mix and 1/3 cup of sugar. Add the egg, oil, and milk, mix until smooth. Spread evenly into the prepared pan. In another bowl, stir together the chopped nuts, 1/4 cup of sugar and lemon zest. Sprinkle this mixture over the batter in the pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Serve warm.
Heat milk in a small saucepan over low heat until the milk begins to steam. Whisk in the sugar, cocoa powder, vanilla extract, and salt until dissolved. Stir in the chocolate until melted. Remove saucepan from heat, and allow to cool slightly. Beat the heavy cream in large mixing bowl with an electric mixer until stiff peaks form. Gently fold the whipped cream into the hot chocolate. Serve immediately.
Preheat oven to 325 F (165 degrees C) and grease the 9 x 13 inch glass baking dish or pan. In a large bowl, combine the cake mix and pudding mix. Add oil, eggs and lime flavored soda. Blend well, then stir in nuts. Pour into greased pan. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. Allow cake to cool completely then frost with Green Thumb Frosting. Green Thumb Frosting: Beat pudding mix and cold milk for 2 minutes. Stir in whipped topping until blended. Spread over cake and refrigerate until served. Cake taste improved when refrigerated a few hours before serving. Best if refrigerated overnight!
Fill a cocktail shaker with ice. Pour hazelnut liqueur, vodka, simple syrup, and half-and-half over ice. Cover shaker and shake until liquid is cold; strain into a martini glass.
Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish. Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish. Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water. Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.
Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice. Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat. Whisk together the flour and half-and-half until smooth; set aside. Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.
Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray. Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture. Transfer filling into prepared pie dish. Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish. Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners. Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl. Mix applesauce, oil, molasses, vinegar, and vanilla extract together in a separate bowl. Pour over flour mixture. Slowly mix until a thick batter forms. Divide batter among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Spread chicken wings into a large baking dish. Bake in the preheated oven until wings are browned, about 25 minutes.
In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
Peel and mash avocados in a medium serving bowl. Stir in tomato, jalapeno pepper, onion, cilantro, lime juice, and salt. Cover guacamole with plastic wrap and set aside while preparing the tacos. Preheat a cast iron grill pan over medium heat. Mix melted butter, olive oil, garlic, salt and pepper together in a small bowl. Split lobster tails lengthwise with a large knife and brush flesh side of tail with butter mixture. Cook until grill marks show, about 6 minutes. Flip lobster tails and cook for 2 minutes more. In the meantime, heat a griddle over medium heat until hot. Cook tortillas on the griddle for about 1 minute on each side. Pull lobster meat from shells and cut into 1/2-inch pieces. Spread 1 heaping tablespoon of guacamole in the center of each warm tortilla and top with the lobster meat.
Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking pan with 1 tablespoon olive oil. Place spaghetti squash, cut-side down, on the prepared baking pan. Bake in the preheated oven until tender, about 40 minutes. Let cool until safe to handle, about 15 minutes. Separate strands of spaghetti squash with a fork and scoop into a large bowl. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots, celery, cabbage, edamame, and zucchini. Saute, adding soy sauce and pepper, until tender but still crunchy, about 7 minutes. Transfer cooked vegetables to the bowl with the spaghetti squash and toss. Taste and season as desired.
Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray. In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan. Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.
Mix confectioners' sugar, shortening, water, and vanilla extract together in a bowl until smooth; add peppermint extract and red food coloring and mix until color is evenly incorporated.
Preheat oven to 325 degrees F (165 degrees C). Cream together the butter and salt while slowly adding the powdered sugar. Add the nuts, vanilla and flour and mix until well blended. On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter. Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes. Roll cookies in powdered sugar when they are still warm. Let cool on wire racks.
Marinate the steak in bowl with pineapple juice for 25 minutes. After marinating, remove the steak from the juice and sprinkle 1 tablespoon of brown sugar on each side. Discard the pineapple juice. Heat a large skillet on medium heat and melt the butter or margarine. Evenly sprinkle the remaining 1 tablespoon of brown sugar in the pan. Place the pineapple slices around the outside of the skillet, reserving one ring and leaving a space in the middle for the steak. Place the steak in the middle of the skillet and place one ring of pineapple on top. Once the steak is browned on the bottom, turn over, cover the skillet with a lid, and cook on low for an additional ten minutes. Serve the steak with the sauce from the pan and pineapple rings as garnish.
Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes. Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.