HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter or margarine and brown sugar, packed Add 1 egg yolk, sifted flour, and vanilla. Batter will be stiff. Spread on a greased 13 x 9 inch cookie sheet. Bake at 375 degrees F (190 degrees C) for 12-15 minutes until golden brown. While still warm, add 1 cup semi-sweet chocolate chips to top of cookie until melted. Spread with knife until top is covered. Add chopped nuts, if desired. Let cool, then cut into squares.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain. Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat. Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes. Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.
Preheat oven to broil. Slice bread into 1/2 inch slices. In a medium-size mixing bowl, combine Romano cheese, garlic, and cream cheese. Spread the cheese mixture onto the sliced French bread. Broil for about 3 minutes, or until the cheese melts.
Preheat oven to 350 degrees F (175 degrees C). Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny. Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar. Beat together until smooth the vegetable oil, egg yolks, and applesauce. Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites. Pour batter into one 10 inch ungreased tube pan. Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cake is cool loosen edges and remove cake from pan.
Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray. Whisk egg whites and cream of tartar together in a bowl until foamy. Gradually whisk sugar into egg white mixture until blended. Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up. Fold coconut into egg white mixture until incorporated. Drop spoonfuls of batter onto prepared baking sheets. Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend. In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line 20 small muffin cups or ramekins with paper liners. Sift flour and baking soda together in a bowl. Beat sugar, egg yolks, egg whites, and vanilla extract with an electric mixer in a separate bowl until very fluffy. Stir the flour mixture and soda in gradually; mix well. Place yellow, green, and red food coloring into 3 separate bowls. Mix about 4 tablespoons of batter into each bowl. Fill the muffin cups 3/4-full with the original batter. Drizzle with the yellow, green, and red batters. Carefully place the muffin cups into the steamer. Place a clean kitchen cloth below the lid to prevent steam from dripping onto the cakes. Cook, covered, until tops spring back when pressed, about 20 minutes.
Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour. Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth. Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Pour macaroni into prepared baking dish. Stir feta cheese and halloumi cheese into the macaroni. Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes, mint, and ground black pepper; continue to cook and stir until the tomato softens, about 3 minutes. Melt the cream cheese into the tomato mixture; pour over macaroni mixture and stir to coat. Sprinkle Edam cheese evenly over the macaroni mixture. Bake in the preheated oven until the top is bubbling, about 20 minutes.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, baking powder, baking soda, sugar and salt. Make a well in center. Add yeast mixture, eggs, buttermilk and vegetable oil; stir until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour 1/4 cup batter onto hot waffle iron. Cook until golden brown, about 3 minutes. Serve hot.
Soak cashews in water for 1 to 2 hours. Drain. Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends. Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool. Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet. Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.
Chop almonds in a food processor and add medjool dates. Blend until smooth. Reserve about 1/8 cup of date mixture and set aside. Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides. In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine. Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours. Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.
Season the chicken as desired. Coat the chicken with the flour. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet. Pour off any fat. Heat the remaining oil in the skillet. Add the onion, green pepper and mushrooms and cook for 5 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the tomatoes and tomato paste and cook for 5 minutes, stirring often. Add the broth and wine and heat to a boil. Cook for 5 minutes. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 25 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the parsley.
Combine basil, cream of mushroom soup, Parmesan cheese, olive oil, garlic powder, salt, and pepper. Puree with an immersion blender until smooth. Combine spinach, sun-dried tomatoes, and butter in a large microwave-safe bowl. Microwave until spinach is wilted, 1 to 2 minutes. Mix in cottage cheese, salt, and pepper. Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over high heat. Spray with cooking spray. Add oyster mushrooms and white mushrooms; cook and stir until soft, 5 to 8 minutes. Spread about 3 tablespoons basil puree on the bottom of an 8-inch square baking pan. Lay 3 lasagna noodles on top. Spread 1/2 the spinach mixture evenly over the noodles. Arrange 1/2 the prawns on top. Cover with 3 lasagna noodles. Pour 1/2 the basil puree on top and cover with mushroom mixture. Cover with remaining 3 lasagna noodles. Top lasagna noodles evenly with remaining spinach mixture and prawns. Pour remaining basil puree on top. Sprinkle mozzarella cheese on top. Cover with aluminum foil. Bake in the preheated oven until noodles are soft and sauce is bubbly, about 90 minutes. Remove aluminum foil and continue baking until mozzarella is browned, about 30 minutes.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined. Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Preheat oven to 350 degrees F (180 degrees C). To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown! Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic in the hot pot until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix chili powder, cumin, onion powder, cayenne pepper, salt, and black pepper into ground beef. Stir tomatoes, hot chili beans, chili beans, tomato sauce, green chile peppers, jalapeno peppers, lime juice, and hot sauce into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors blend, at least 30 minutes.
Combine the strawberries, tequila, orange-flavored liqueur, lemon juice, sugar, and basil leaves in a blender; mix on low until smooth. Add the ice and puree until the ice is crushed, 30 to 60 seconds.
Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray. Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin. Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Juice the mango, limes, and apples in a juice machine. Serve over ice.
Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours. Fold in whip cream before serving. Garnish with freshly ground nutmeg.
Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 of the pie pastries. Stir sugar, flour, chocolate syrup, cinnamon, Key lime pepper, and ancho chile powder together in a large bowl. Add blueberries and stir to coat; pour into prepared pie plate. Sprinkle lemon juice and butter pieces over blueberry mixture. Top with remaining pie pastry, crimp edges together to seal, and cut slits in the top to vent. Cover the edge of the crust with a thin strip of aluminum foil. Bake in the preheated oven for 25 minutes. Remove and discard foil. Continue baking until crust is golden and filling is bubbling, about 15 minutes more. Cool completely.
Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F. On a baking sheet, place two sheets of Reynolds Wrap(R) Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound. Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center. When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside. Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Blend mayonnaise, tuna, anchovy fillets, onion, celery, potatoes, green onion, black olives, garlic, Worcestershire sauce, salt, and hot pepper sauce in a blender until completely smooth; transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.
Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork. In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C). Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours. To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside. In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.
Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold. When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Stir Cheddar cheese soup, Cheddar cheese, wine, garlic, Worcestershire sauce, and dry mustard together in the top of a double boiler with the water gently simmering over medium-low heat; cook, stirring frequently, until the cheese is melted completely and the mixture is smooth, about 20 minutes
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with shortening and dust with flour. Sift flour, baking powder, and salt together in a bowl. Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs. Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan. Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.
Combine Galliano, creme de cacao, cream, and ice in a blender. Puree on low speed for 10 seconds. Strain into chilled Champagne flute.
Preheat oven to 500 degrees F (260 degrees C). Grease a roasting pan with olive oil. Rub seasoned salt over leg of lamb. Mix flour and mustard together in a bowl. Rub over leg of lamb. Transfer to the prepared roasting pan. Roast leg of lamb in the preheated oven until browned, about 20 minutes. Reduce oven temperature to 325 degrees F (160 degrees C). Add orange juice, onion, and water to the roasting pan. Continue baking lamb, basting with orange juice and water every 30 minutes, until tender, about 2 1/2 hours.
In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain. Toss hot pasta with tomato mixture. Serve.
Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch baking dish and melt butter in oven. Remove when melted, approximately 3 minutes. In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter. Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares.
Heat oil in a large, heavy pot over medium heat. Cook onion with salt, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Add carrots, celery, potato, and water and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Puree 1/2 cup of beans with 1 cup of soup broth in a blender. Add to soup along with remaining cup beans and diced tomatoes, and bring to a boil. Add ramen noodles, then reduce heat and simmer, stirring occasionally, until just tender, about 3 minutes. Stir in parsley. Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.
In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed. Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside. Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling. Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds. Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray. Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible. Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg. Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust. Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.
Prepare the couscous according to package directions. Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes. Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
Preheat oven to 350 degrees F (175 degrees C). Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.
In a medium bowl, beat together egg whites, 1/4 cup reduced-fat Cheddar cheese and 1/4 cup salsa. In a medium non-stick skillet over medium-high heat, brown both sides of the tortilla. Remove from heat. In the same skillet over medium-high heat, scramble the egg white mixture until no longer runny. Top tortilla with the scrambled egg mixture, remaining cheese and remaining salsa. Season with salt and pepper.
Mix flour, eggs, egg yolks, olive oil, and salt together in a bowl until dough reaches a crumbly texture. Knead dough until smooth and even. Add 1 tablespoon flour to dough until dough is smooth and soft, if needed. Wrap dough with a clean cloth or plastic wrap, place in a bowl, and let rest for 20 to 30 minutes. Roll dough into golfball-size balls and roll to about 1/4-inch thickness using a pasta machine or roller.