HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the shortening, butter, white sugar, and brown sugar. Add the 2 eggs and vanilla; mix well. Sift together the flour, baking soda, and salt; stir this into the creamed mixture. Finally stir in the cherry chips. Drop cookies by rounded spoonfuls onto cookie sheet, and bake for 8 to 10 minutes. Edges should be golden brown.
Cook pasta in a large pot of boiling salted water. Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese. Drain pasta. Serve sauce over noodles.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool. In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups. Bake in preheated oven for 25 to 30 minutes.
In a large skillet over medium heat, melt butter and saute onions until translucent. Transfer onions to a 9x12 inch casserole dish and sprinkle cheese over onions. Spread butter on both sides of the bread, then lay the bread over the cheese. In a medium bowl combine milk, soup, soy sauce, salt and pepper. Mix well and pour over bread. Cover and refrigerate over night. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil. Bake in the preheated oven until cooked through and bubbling, about 25 minutes.
In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.
Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely. Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl. Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs. To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes. TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker. Cook on Low for 5 to 6 hours.
In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Heat oven to 325 degrees F. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls. Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Preheat oven to 325 degrees F. In large skillet, cook sausage over medium heat until no longer pink; drain. Remove sausage from skillet; set aside. In the same skillet, melt butter. Add the celery, onion, green pepper, and garlic; saute until tender, about 5 minutes In a very large bowl, combine the sausage, celery mixture, cubed stuffing, cheese, olives, and seasonings. Add chicken broth and eggs; toss to combine. Spoon into a buttered 3-qt baking dish. Cover and bake for 1 hour. Uncover; bake 10 minutes longer or until lightly browned and a meat thermometer inserted into the center reads 160 degrees F.
Preheat oven to 425 degrees F (220 degrees C). Mix together the sugar, flour, cinnamon, nutmeg and lemon peel. Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.
Line a 10x15 inch pan with parchment. Set aside. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.
Preheat oven to 375 degrees F. Mix together brown sugar and margarine until light and fluffy. Beat in eggs and vanilla. Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended. Drop on cookie sheet and bake 9 to 12 minutes. Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.
Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth. Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.
Pour vodka and cranberry juice into a highball glass filled with ice; stir well. Garnish with a lime wedge.
Preheat an oven to 350 degrees F (175 degrees C). Mix the sage, lemon pepper, rosemary, garlic powder, thyme, and black pepper in a small bowl. Rub mixture onto the spareribs. Arrange ribs on a large baking sheet. Bake in the preheated oven until very tender, about 2 hours.
Warm up the grill to medium heat. Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Cream shortening with vanilla. Add sugars gradually, creaming well. Add eggs and beat thoroughly. Sift flour, soda, and salt together; add to creamed mixture and mix well. Stir in oats. Shape dough into balls and put on greased cookie sheets. Make a hollow in each ball and place a gumdrop in each hollow. Bake for 10 to 12 minutes.
In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once. Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately.
Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside. Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces. Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper. Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.
Preheat oven to 350 degrees F (180 degrees C). Mix together sugar, shortening or margarine, vanilla extract and almond extract Cream these together until light. Add eggs and beat well. Combine flour, baking soda, baking powder and salt ( use 1/2 teas. if using margarine). Add to sugar mixture alternately with milk, ending with flour mixture. Dough will be quite stiff and may require mixing the last bit of flour in by hand. Roll out portions of dough on floured board and cut with your favorite cookie cutters. Place on greased cookie sheets and bake for 10 to 12 minutes . Test for doneness by touching lightly with your finger. If there is no dent, they're done. Cool and frost, decorate with colored sugars and colored frosting.. Note: If you like crisp cookies, roll the dough thinner. For more cake-like dough roll thicker and use metal cookie cutters. Originally we used Anise oil to flavor the dough (5 to 6 drops) in place of the vanilla and almond extracts. But my children prefer the extracts.
Preheat oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with aluminum foil; grease with cooking spray. Mix oats, almonds, hemp seeds, and flaxseed meal together in a large bowl. Whisk honey, water, flaxseed oil, vanilla extract, and almond extract together in a bowl until blended. Pour over oat mixture and stir quickly until distributed. Spread evenly on the prepared baking sheet. Bake in the preheated oven, stirring every 3 to 5 minutes, until oats are golden and nuts appear toasted, 15 to 20 minutes. Let cool completely, about 20 minutes.
Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.) Preheat oven to 400 degrees F (205 degrees C). Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.
Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Mix soy sauce, balsamic vinaigrette, 1/4 cup olive oil, and minced garlic in a shallow bowl. Add 2 salmon pieces to the bowl. Cover and refrigerate for 30 minutes. Preheat the oven to 450 degrees F (230 degrees C). Mix paprika, garlic powder, onion powder, salt, and pepper together in a bowl. Sprinkle over remaining 2 salmon pieces. Spread green beans, asparagus, and carrot on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Nestle salmon pieces between vegetables on the baking sheet. Roast in the preheated oven until salmon flakes easily with a fork and vegetables are tender, about 11 minutes.
Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper. In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.
Blend spinach, banana, coconut milk, mango, and coconut water in a blender until smooth. Pour smoothie into a bowl and top with raspberries, blueberries, granola, coconut flakes, almonds, and chia seeds.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Spread one teaspoon of mayonnaise onto each slice of bread. Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread. The mayonnaise should be on the inside. In a medium bowl, whisk together the eggs and milk. Place the bread crumbs into another dish. Dip each sandwich into the egg mixture, then coat with bread crumbs. One at a time, immerse the sandwiches in the preheated oil. Fry until the cheese is melted, and the crust is golden brown, 3 to 4 minutes. Repeat with the other sandwich. Place on paper towel to absorb excess oil before serving.
Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool. Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.
Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory; season with salt.
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
Heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. Stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. Spread the mixture onto some newspaper to cool to room temperature; grind into a find powder. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes. Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more. Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the flour and sugar in a medium bowl. Stir in the eggs until well blended, then fold in the apples. Pour into a greased 9 inch pie plate. Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes. Whisk in flour until smooth, 3 to 5 minutes. Fold raisins and walnuts into soy milk mixture; add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.
In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.
Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside. Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes). Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.
Preheat the oven to 350 degrees F (175 degrees C). Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley. Bake in preheated oven for one hour.
Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer. Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together. Put on top of chocolate layer. Chill in the freezer until hard. Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.
Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally. Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.
Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray. Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.
Combine milk, matcha green tea powder, ice, and vanilla syrup, respectively in a blender; blend to desired consistency. Serve with whipped cream on top.
Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray. Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish. Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture. Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.