HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Grease a 9" x 13" pan. In a saucepan over low heat, melt 1/2 cup butter and 1/2 cup chocolate chips. Remove from heat and add the four and sugar and mix well. Press this mixture firmly into the greased pan. Bake for 10 minutes. Meanwhile, combine the confectioners' sugar and baking powder in a mixing bowl. Add the eggs, remaining 1/4 cup butter, peanut butter, dates, walnuts and water, and mix thoroughly. Cool the baked crust for 5 minutes, then spread the date mixture over the crust. Bake for 15-20 minutes or until golden. Melt the remaining 1/2 cup chocolate chips with the 1 tablespoon of shortening and spread over the baked crust and filling. If desired, sprinkle with additional chopped nuts. Cool completely and cut into bars.
Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth. Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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 large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl. In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls. Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.
Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper. Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate. Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes. Serve fish topped with onion mixture spooned over the top.
Mix together mulberries, rhubarb, sugar, and flour. Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust. Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil. Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour. Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt. Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
Cut the ciabatta roll into two slices and spread butter across each side. Toast in a skillet over medium-high heat. Top each slice of bread with the prepared pesto sauce, slices of Dietz & Watson Provolone, tomato, and artichokes. Place in the skillet or in a panini press for 2 to 3 minutes, gently pressing the slices together.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Divide sausage into 12 pieces. Roll each piece into a ball the size of an egg. Flatten each ball of sausage and wrap around a hard-boiled egg, covering it completely. Pour bread crumbs into a shallow bowl. Roll sausage-wrapped egg in bread crumbs until coated; transfer to the prepared baking sheet. Bake in the preheated oven, turning every 10 minutes, until golden brown and crispy, about 40 minutes.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate. Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake off excess flour, and set aside. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add alligator, and cook until firm and opaque, 5 to 6 minutes. Place alligator into serving dish, then pour wine into skillet and simmer until thickened, about 2 minutes. Pour sauce over alligator to serve.
Blend mango, water, tahini, and lime juice together in a blender until smooth.
Preheat oven to 300 degrees F (150 degrees C). Mix brown sugar, honey, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper in a bowl to create the seasoning rub. Squeeze lime juice over the ribs; rub the seasoning mix on both sides. Place the ribs in a large roasting pan; you may need to cut ribs in half to fit. Distribute the pineapple chunks on top of ribs. Pour beer and reserved pineapple juice directly into the roasting pan. Cover pan tightly with aluminum foil. Bake in the preheated oven until tender, 3 to 3 1/2 hours. Let stand for 15 minutes. Remove pan from oven; let cool for 15 minutes before serving.
Cook rice according to package directions. Combine shredded chicken and buffalo sauce in a bowl. Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds. Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce. Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.) Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.
Heat oven to 350 degrees F. Line 9-inch springform pan with pie crust. Beat cream cheese in large bowl until fluffy and smooth. Add sugar and continue beating on low speed until smooth. Add eggs one at a time while beating. Stir in extract. Pour filling into crust. Bake 45 minutes or until center is set. Cool completely before removing from the pan. Melt butter in large skillet over medium heat. Add apples and saute until soft, about 5 to 7 minutes. Add apple butter, cardamom and pecans. Continue cooking an additional 5 minutes. Cool slightly. Arrange apples on top of cheesecake. Garnish with whipped cream and ginger. Serve immediately or refrigerate, covered, until serving time.
Preheat oven to 400 degrees F. Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes. Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary. Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.
Preheat oven to 350 degrees F (175 degrees C). Sift all-purpose flour, whole wheat flour, and cocoa powder together in a large bowl. Stir in oats and ground flax seeds. Beat bananas, eggs, vegetable oil, and vanilla extract together in a large bowl with an electric mixer until well-blended. Beat in sugar. Mix in flour mixture until dough is sticky. Roll a teaspoonful of dough into a ball with your hands and place on a nonstick baking sheet. Repeat with remaining dough. Bake in the preheated oven until edges look dry but cookies are still soft, about 8 minutes. Cool on the baking sheets until set and easily handled, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again. Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.
Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
Blend apple, apple juice, ice cream, butter, sugar, cinnamon, and nutmeg in a blender until smooth.
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Mix oats and almonds in a large bowl. Combine honey, butter, cinnamon, and salt in a saucepan; bring to a boil for 1 minute. Pour honey mixture over oat mixture; toss to coat. Spread onto the prepared baking sheet. Bake in the preheated oven, stirring every 5 minutes, until granola is lightly browned, 15 to 20 minutes. Fold in raisins and bake for 2 more minutes. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with cornmeal. Whisk whole wheat flour, oat bran, whole wheat pastry flour, oats, wheat germ, baking soda, salt, baking powder, and brown sugar together in a large bowl. Whisk buttermilk, eggs, olive oil, and molasses together in a separate bowl. Add most of the buttermilk mixture to the flour mixture; mix with a spoon. Continue adding buttermilk mixture until batter is the consistency of oatmeal. Pour batter into the prepared loaf pan. Brush any of the remaining buttermilk mixture over the loaf. Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 1 hour. Invert onto a wire rack to cool.
In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly. Roll into small balls and set aside. Melt chocolate chips and shortening in a small saucepan over low heat. Remove from heat. Coat the small balls in the chocolate mixture. Refrigerate for several hours.
Mix salmon, bread crumbs, onions, eggs, mayonnaise, parsley, lemon juice, and garlic salt together in a bowl; form into patties. Heat oil in a grill-pan or skillet over medium heat; cook patties until browned, about 5 minutes per side.
Freeze Camembert cheese for 30 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl. Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated. Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute. Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce. Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top. Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 C). In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Preheat oven to 375 degrees F (190 degrees C). Mix dry ingredients and set aside. Cream sugars, butter or margarine and vanilla. Beat in eggs and when smooth add dry ingredients. Next add the coconut followed by the marshmallows and finally the chips. They will break up the marshmallows with the beater action. Drop small scoop onto ungreased cookie sheets. Bake 10 minutes and remove from oven. Let sit on tray for several minutes to let the marshmallows dry. This will make it easier to get off the tray. Store in a tight-fitted container.
Shake all ingredients until well chilled, strain into a cocktail glass, garnish with a lime wheel.
Mix butter and sugar thoroughly. Work in flour with hands. Chill dough. Preheat oven to 350 degrees F (180 degrees C). Roll dough to 1/4 inch thick. Cut in strips, 2 1/2 x 3/4 inch. Brush tops lightly with 1 egg white, slightly beaten. Sprinkle with mixture of 1 Tablespoon sugar and 1/3 cup finely chopped blanched almonds. Carefully transfer several at a time to ungreased baking sheet. Bake 17 to 20 minutes, or until a delicate brown.
Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with parchment paper. Mix coconut, almond meal, slivered almonds, sunflower seeds, pumpkin seeds, blueberries, cinnamon, and sea salt together in a large bowl. Combine honey and grapeseed oil in a microwave-safe bowl. Microwave on high until heated through, about 15 seconds. Stir in vanilla extract. Let cool for 3 minutes. Pour honey mixture over coconut mixture in the bowl; mix well until combined. Spread evenly on the lined baking sheet. Sprinkle dark chocolate on top. Bake in the preheated oven until golden, about 25 minutes. Remove from the oven and stir. Continue baking until golden brown, about 10 minutes. Let stand until cool and crisp, about 30 minutes.
Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into 4 small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes. Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.
Melt butter or margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes. Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended. Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets. Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets. Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.
Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl. Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.
Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray. Combine oats and almond milk in a large bowl. Whisk egg yolk and butter together in a small bowl; stir into oat mixture. Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed. Pour dressing over shrimp mixture; toss to coat. Chill before serving.