HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact. Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with aluminum foil or baking parchment. In a large saucepan, melt the butter over medium heat. Add peanut butter and sugar and stir until melted. Remove from heat. Transfer to large mixing bowl and stir in bran cereal. Stir in eggs and vanilla and mix well. Fold in raisins and oatmeal and stir until well blended. Sift together flour and baking soda and add to mixture. Mix thoroughly. Drop dough by tablespoonfuls onto cookie sheets. Dip a fork into water and press to flatten dough to 1/2 inch thickness. Bake for 15 minutes, or until cookies are lightly colored. Reverse sheet once during baking time. Let stand on wire racks to cool.
In a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla.
In a saucepan, bring the chicken broth to a boil with the kasha. Reduce the heat and simmer, uncovered, for 15 minutes. Bring pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse with cold water. Pour the oil in a skillet over medium heat. Cook and stir the onions in the oil until lightly browned, 7 to 10 minutes. Stir the drained pasta and kasha into the onions, and season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray. Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan. Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes. Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate. Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes. Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.
In a blender combine bananas, strawberries, chocolate syrup and yogurt. Blend until smooth.
Prepare stuffing mix according to package directions. Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.
Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove the mushrooms from the water and chop; discard water. Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 minutes more. Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated. Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state. Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.
Preheat the oven to 475 degrees F (245 degrees C). In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.
Heat balsamic vinegar in a small saucepan over medium heat. Bring to a boil, stirring constantly to prevent burning and reducing heat if necessary. Cook and stir until reduced to a syrup-like consistency, 6 to 8 minutes. Combine cucumbers, tomatoes, and chicken breast in a large bowl. Drizzle the balsamic reduction and olive oil on top; toss to coat. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish. 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. In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish. In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture. Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets. Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes. Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes. Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil. Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds(R) Cut Rite(R) Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight. Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside. In a small bowl stir together flour, baking soda, and salt; set aside. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.
Combine the 2 tablespoons of cake mix, cinnamon, brown sugar, and pecans; set aside. In a large bowl, blend cake mix, sour cream, oil, water, eggs, and sugar. Beat on high speed for 2 minutes. Pour 2/3 of batter into a greased and floured bundt pan. Sprinkle the cinnamon sugar mixture in the center of this and spread remaining batter evenly over this. Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. Cool in pan for 25 minutes. Remove from pan. To Make Glaze: Blend powdered sugar and milk together to make a glaze. Drizzle over cake. Enjoy!
Heat oil in a saucepan over medium-high heat. Whisk in flour to form a thick paste. Whisk in 3/4 cup milk; cook and stir until thickened, 3 to 4 minutes. Stir Cheddar cheese, cream cheese, and sour cream into milk mixture until smooth, about 1 minute. Add remaining milk, diced tomatoes, chili powder, cumin, and paprika; cook and stir until thickened to sauce consistency, about 5 minutes more. Season with salt and pepper.
Fill a small jar with dried cherries and pour in enough bourbon to cover cherries. Cover jar tightly with a lid and place in the refrigerator until cherries are hydrated and infused with bourbon, at least 2 weeks.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt(R) pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm. Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.
Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe. Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour. Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes. Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan. Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes. Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust. Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes. Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze. Drizzle glaze over cooled filling; cut into bars.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 6 minutes. Drain. Mix sour cream, milk, garlic, and salt together in a saucepan. Stir in drained noodles along with peas and tuna. Cook over low heat until heated through, about 15 minutes.
In a large bowl, mix together the ground beef, ground pork, chili powder, oregano, garlic, salt, red wine and vinegar. I find that using my hands works the best. Cover, and refrigerate for 2 to 3 days. Take out daily, and mix thoroughly. If you are not going to cook with it immediately, divide it into 1 to 2 pound portions, and store in freezer bags in the freezer.
Grease a nonstick skillet with cooking spray and heat over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add artichoke hearts and cook until heated through, 1 to 2 minutes. Stir in spinach and tomatoes; cook until spinach is wilted, about 5 minutes. Transfer to a bowl. Whisk eggs, water, and pepper together in a bowl. Wipe out skillet; spray with cooking spray. Heat over medium heat. Pour in egg mixture; cook until mostly set, about 3 minutes. Gently push cooked edges into the center; tilt skillet so uncooked eggs flow underneath. Cook until set, 2 to 4 minutes. Spoon spinach mixture over 1 side of the omelet. Fold in half and serve.
Whisk together the flour, 1 tablespoon curry powder, and 1 teaspoon of salt in a mixing bowl. Mix in the vegetable shortening until the mixture resembles cornmeal. Stir in the egg and water until the dough is no longer crumbly. Wrap with plastic wrap, and refrigerate while preparing the filling. Heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green onion, garlic, and jalapeno peppers until the onion has softened and turned translucent, about 5 minutes. Stir in the ground beef, and cook until browned and crumbly, about 15 minutes. Drain excess fat from the pan, then stir in the thyme, 2 teaspoons curry powder, 1 teaspoon salt, black pepper, and the 1 1/2 cups of water. Bring to a simmer, cover, and cook until the water has evaporated. Transfer the beef mixture to a food processor, sprinkle in the bread crumbs, and process until the mixture has become a paste. Preheat an oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper. Roll out the dough on a lightly floured surface to just under 1/4-inch thick. Cut 20 6-inch circles out of the dough. Divide the beef mixture among half of the circles, mounding in the center. Place the unfilled circles over the filling, and use a fork to seal the edges closed. Arrange on the baking sheets. Bake in the preheated oven until golden brown and hot on the inside, about 25 minutes.
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Beat cream cheese in a bowl with an electric mixer until smooth; mix in pumpkin puree until smooth. Stir confectioners' sugar and pumpkin pie spice into mixture until evenly mixed; fold in whipped topping. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
Preheat oven to 400 degrees F. Cut 8 (18x18-inch) squares of Reynolds Wrap(R) Aluminum Foil. Divide fruits evenly onto 4 of the squares and add one tablespoon of butter, 1 tablespoon of honey and 3 sage leaves to each. Center fruit on a sheet of foil. Place remaining 4 foil squares on top of and around each collection of fruit to form a "pouch." Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake in oven for 20-25 minutes, until fruit is tender. Open packets carefully by cutting fold with a sharp knife, allowing steam to escape; then open foil packet. Set oven to broil. Once ready, return fruit, uncovered, to oven and broil for five minutes, until edges of fruit are beginning to caramelize. Remove from oven and allow to cool before serving. Serve warm with a dollop of cold creme fraiche, a sprinkle of sea salt, and additional honey to taste.
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners. Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown. In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Preheat oven to 425 degrees F (220 degrees C). Season chicken with cumin, sage, salt, and pepper; place into a 9x13 inch glass baking dish skin-side up on top of the onions. Juice the lime and orange, and pour over the chicken. Cut the lime peel into quarters and place in the baking dish. Loosely cover the dish with foil, and bake in preheated oven for 30 minutes. Remove the foil, reduce temperature to 350 degrees F (175 degrees C), and continue cooking until the skin is golden brown, and the chicken is no longer pink, 15 to 20 minutes.
Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes. In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency. Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes. To serve, place spinach and tofu over white rice and smother in peanut sauce.
Preheat oven to 325 degrees F (165 degrees C). Line a 5x9 inch loaf pan with aluminum foil. Lightly grease the foil. In a bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. Alternately stir the flour mixture and orange juice into the butter mixture. Fold in the pecans, and transfer to the prepared loaf pan. Bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.
Preheat oven to 400 degrees F. Season chicken, if desired, with salt and pepper. Heat oil in deep, large skillet over medium-high heat and brown chicken. Add onion and garlic and cook, stirring occasionally, until onion is almost tender, about 4 minutes. Stir in carrots, zucchini and green onion and cook, stirring occasionally, an additional 5 minutes. Combine boiling water with Knorr(R) Rice Sides(TM) - Chicken flavor in 13 x 9-inch baking dish. Stir in vegetables and chicken. Cover tightly with aluminum foil. Bake 30 minutes or until chicken is thoroughly cooked and rice is tender.