HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chocolate chips and dried fruit mix. Drop dough by teaspoonfuls onto ungreased cookie sheets. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, cookies taste best when taken from the oven while still slightly doughy. Cool on cookie sheets for a few minutes before removing to wire racks to cool completely.
Bring a large pot of lightly salted water to a boil. Place linguini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a bowl, whisk together the soy sauce, olive oil, sugar, vinegar, and sesame seeds. In a large bowl, toss the cooked pasta with the soy sauce dressing, greens, imitation crabmeat, cilantro, and avocado. Chill until serving.
Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes. Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes. Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish. Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
Preheat an oven to 325 degrees F (165 degrees C). Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate. Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil. Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.
Preheat oven to 375 degrees F (190 degrees C). Cream together white and brown sugars, butter or margarine, eggs, baking soda, salt, and vanilla. Spoon in flour and mix well. Mix in 1 cup chopped pecans. Drop by teaspoon onto cookie sheets. Bake 8 to 10 minutes. Let cookies cool, then place filling on one cookie and put together like a sandwich. To Make Filling: Mix together cream cheese, confectioner's sugar and 1 cup chopped pecans (optional). Spread on cooled cookies.
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 1 1/2-quart baking dish with cooking spray. 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 rigatoni and return to a boil. Stirring occasionally, boil until the pasta cooked is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; pour into the prepared baking dish. Place a skillet over medium heat; crumble the sausage and lamb into the hot skillet. Breaking the meat into small pieces with a wooden spoon, cook and stir the mixture until completely browned, 7 to 10 minutes. Stir in the garlic and cook another 2 to 3 minutes. Drain the fat from the skillet. Pour about half of the tomato sauce over the pasta, then layer with the provolone slices and the meat mixture. Season with the Italian seasoning and crushed red pepper; top with the mozzarella cheese and the remaining tomato sauce. Sprinkle the Parmigiano-Reggiano cheese over the top of the dish. Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.
Rinse sweet potato wedges with salted water to soften slightly. Heat sesame oil in a large skillet over medium heat. Add sweet potato wedges; cook until light brown, about 2 minutes per side. Reduce heat to low and cover; cook, stirring occasionally, until browned, about 10 minutes. Mix soy sauce, mirin, and honey together in a small bowl. Pour into skillet and stir until wedges are evenly coated, about 1 minute.
Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil. Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal(R) Kosher Salt and oregano, and drizzle with olive oil. Bake until slices are browned and crisp, 13 to 15 minutes. Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal(R) Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary. Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.
Whisk coconut flour, salt, baking powder, and baking soda together in a bowl. Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth. Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil. Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground. Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet. Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven. Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth. Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough. Return to the oven and bake until cheese is melted, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft. In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions. Bake in preheated oven for 30 minutes, or until eggs have set.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside. Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese. Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour. With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper. Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven't stuck can fall away Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.
Preheat oven to 350 degrees. In a large bowl combine all ingredients. Spray a 7x11 shallow baking dish. Add bean mixture. Bake 45 minutes.
Blend milk, peaches, ice cream, juice, and confectioners' sugar together in a blender until smooth.
In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes. Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside. Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture. Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.
Whisk eggs, cinnamon, and vanilla extract together in a shallow bowl. Pour syrup into a skillet over low heat. Dip bread into egg mixture, allowing excess liquid to drip back into bowl. Wrap 4 slices bacon around each piece of bread. Dip bacon-wrapped bread back into egg mixture. Cook 1 piece bacon-wrapped bread in the syrup at a time until bacon is cooked to desired doneness, about 8 minutes per side.
Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil. Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour. Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side. Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet. Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil. Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.
Mix lime juice and vodka together in a shaker until blended. Pour into a glass filled with ice; top with lemon zest.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the cubed meat until well browned on all sides. Place meat in a 10x15 inch baking dish. Next, place the potatoes, onion, green bell pepper and mushrooms over the meat. Top with the salad dressing and cover with foil. Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes are tender.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon. Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar. Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.
Preheat oven to 350 degrees F (175 degrees C.) Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool. Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate. Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.
In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Soak rice in a bowl of water for 10 minutes. Drain. Bring chicken broth to a boil in a large saucepan. Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes. Season rice with salt and pepper; fluff with a fork.
Mix sugar, butter or margarine and eggs. Add dry ingredients and mix well. Let dough stand for 20 minutes. Preheat oven to 350 degrees F (180 degrees C). Drop 1/2 teaspoon-full 2 inches apart on greased, floured cookie sheet. Bake 10 minutes or less, until edges tan. Sprinkle with cinnamon or sugar.
Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm. Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt. To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.
Mix 1 cup sour cream, 2 teaspoons sugar, and yeast together in a bowl. Let stand for 5 minutes. Mix in egg, vinegar, and oil. Pour 3 cups flour into a large bowl. Cut in 1/2 cup butter, working it into the flour until mixture is the consistency of meal. Stir in sour cream mixture until dough comes together. Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces and wrap each piece in plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight. Preheat oven to 350 degrees F (175 degrees C). Mix melted butter, 2 1/2 cups sugar, and vanilla extract together in a very large bowl to make filling. Stir in 4 cups flour. Beat in egg whites. Roll a piece of dough into an 8x12-inch rectangle on a lightly floured work surface. Crumble 1/4 of the filling mixture on top, leaving a 1/2-inch border on the long sides. Cover filling with plastic wrap; flatten out with a rolling pin. Roll dough into a tight roll, starting with one of the long sides. Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 pieces of dough and filling. Whisk egg yolks and yogurt together to make glaze. Brush glaze over pieces of dough. Bake in the preheated oven until golden brown, 20 to 30 minutes. Let cool before serving, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl. Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans. Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full. Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes. In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.
Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries. Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour. Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.
Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period. In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.
Preheat oven to 350 degrees F (175 degrees C). Butter or spray a 3-quart casserole dish with cooking spray. Stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. Cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes. Whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. Cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans. Spread apple mixture into the prepared casserole dish. Spoon butternut squash mixture over apples; sprinkle with topping. Bake in the preheated oven until bubbling and lightly browned, about 25 minutes.
Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while. Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.
In a frying pan cook pancetta for about one minute, turning once. Cut ciabatta rolls open and spread a thick layer of apricot preserves. Add 4 slices of fresh mozzarella and pancetta to each roll and close sandwich. In a panini grill pan or cast iron skillet, cook sandwiches on both sides to melt cheese and crisp bread.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!