HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the water and vanilla. Combine the flour, baking powder, and salt, gradually stir into the creamed mixture. Fold in the chocolate chips and crispy rice cereal. Drop by rounded spoonfuls onto the prepared cookie sheet. 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.
Preheat the oven to 375 degrees F (190 degrees C). Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices. Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.
In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain. In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.
Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes. Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling. Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Melt the remaining butter in the skillet over low heat, about 1 minute. Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter. Bake in the preheated oven until brown, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream the shortening, molasses and vanilla until smooth. Stir in the flour and walnuts. Roll dough into 1 inch balls and place them about 2 inches apart on an unprepared cookie sheet. Bake for 20 minutes in the preheated oven. Roll cookies in confectioners' sugar when cool.
Stir together mango, strawberries, kiwi, jalapeno, mint, and rum in a glass bowl. Refrigerate for 1 to 3 hours, stirring once or twice.
Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray. Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full. Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet. Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish. Bake in preheated oven for 20 minutes, or until lightly set. NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
In a large bowl, toss together the chicken, corn, green pepper, green onions, and Cheddar cheese. In a separate bowl, stir together the cream cheese, barbeque sauce, cayenne pepper, paprika, salt and pepper. Blend the cream cheese mixture into the chicken mixture until everything is evenly coated. Preheat the oven to 400 degrees F (200 degrees C). Lay out the wonton wrappers on a clean surface, and place a spoonful of the chicken and cheese filling on each one. Fold into triangles or rolls, sealing with a bit of water if necessary. Place onto baking sheets, and brush with lightly with vegetable oil or spray with cooking spray. Bake for about 10 minutes in the preheated oven, turning once, until golden brown.
Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender. Sprinkle with sesame seeds before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.
Pulse cranberries in a food processor just until roughly chopped; transfer to a clean glass container. Add vodka, simple syrup, lemon peel, orange peel, cinnamon stick, and allspice to cranberries; stir until well mixed. Seal container with a lid and store in a cool dark area, 3 to 5 days, stirring several times a day. Strain through a fine mesh strainer into a glass bottle and refrigerate.
Whisk oat flour, buckwheat flour, coconut flour, and flaxseed meal together in a small bowl. Pour in almond milk and kombucha; mix well to form a sticky batter. Set aside to soak in a warm spot in the kitchen, 8 hours to overnight. Blend batter with banana, baking powder, and baking soda until combined. Heat oil in a large skillet or griddle over medium-high heat. Place 1/4 cup of batter in the skillet 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.
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. Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
Trim ends off lemons. Cut halfway into each lemon, lengthwise, and again widthwise, like a plus sign. Push the cut sides open and spread slightly. Place about 2 tablespoons of salt into the bottom of the jar; place 1 lemon, cut-side down, over salt. Press lemon into the salt using a long wooden stick to release juices. Repeat layering remaining salt and lemons. Press lemons to get all the juices out. Squeeze in some additional lemon juice if layers are very dry, but avoid a soupy texture. Cover jar with lid; flip jar upside-down onto a shallow dish to protect against possible leaking. Let sit in a cool spot away from direct light or refrigerate, flipping jar over every 2 to 3 days, about 3 weeks.
Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack. Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds. Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet. Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings. To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.
In a large bowl, beat together cream cheese, lemon juice, Worcestershire sauce, garlic powder and onion. Stir in the parsley. Spread the mixture evenly on a large serving platter. Layer with desired amount of chili sauce. Top with crabmeat. Cover and chill in the refrigerator at least two hours before serving.
Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.
Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice. Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil. Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.
In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat. In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges. Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce. Cover and simmer over low/medium heat, stirring occasionally, for 1 hour. Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.
The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight. In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough. Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled. Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice. In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan. Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.
Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool. Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain. Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa. Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight. Preheat oven to 325 degrees F (165 degrees C). Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
Beat egg yolks and sugar together in a large bowl until pale yellow; stir in cream, rum, cognac, cinnamon, nutmeg, and cloves. Refrigerate until chilled, at least 1 hour.
In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate. In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool. Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours. Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes. To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
Mix 1/2 cup sugar, salt, baking powder, flour and 1 cup butter or margarine and work in like a pie crust. Set aside. Beat 4 of the eggs with milk. Add 1/2 teaspoon of lemon juice, and vanilla. Make a well with dry ingredients and add lemon mixture. Mix in Sambucca and the one egg. Make ropes with dough about 4 inches long and shape into whatever you like. I usually shape into spiral shape. Bake on ungreased cookie sheet Bake for 15 minutes at 350 degrees F (175 degrees C). Make a glaze with confectioners' sugar and flavor with the almond extract (or any other flavoring you like). Add enough milk to the confectioners' sugar to make a loose frosting. Try to frost the cookies when cool. Just dip tops into frosting and twist. Sprinkle colored candies, if you like them, while the cookies are still wet with frosting. You can also use this recipe to make filled cookies. For filled cookies you need to roll the dough into 12 x 4 inch oblong shapes and fill with filling. To Make Filling: Poach prunes with a little water. Remove from heat and add raisins, chopped walnuts, chopped candied cherries and 2 eggs. Mix well. Add a few drops of any flavoring you like, I like lemon. After the dough is stretched, place the filling in the middle , lengthwise and roll dough. Place on cookie sheet with seam on the bottom. Bake at 350 degrees F (175 degrees C) until the crust is golden (about 20-30 min.) When cool you can frost the logs and let the frosting dry then slice on the bias. (My husband loves the ends of the logs.) ENJOY!!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan. Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Preheat grill for medium heat. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes. In a mixing bowl, mix together barbeque sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce. Place ribs in large baking dishes, and apply a generous amount of the barbeque sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate. Grill the ribs for 7 to 12 minutes per side, until nicely browned.
Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl. Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.
Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain. Sift together the flour and salt; dredge cranberries in flour mixture. Dissolve soda into boiling water and add molasses. Stir and allow to foam up. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string. Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla. When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.
Grind hemp seeds into a powder in a food processor; add dates and cocoa powder and process until smooth. Roll dough into balls, pressing tightly.
Mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, Worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.
Preheat oven to 350 degrees F (175 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. Place ground beef, onion and garlic in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Remove from heat. Mix in bread crumbs, Italian seasoning, egg and 1 cup shredded cheese. Spoon filling into manicotti shells. Combine tomato sauce, stewed tomatoes, wine and mushrooms. Spoon sauce to cover the bottom of an 8x11 inch baking dish. Arrange filled manicotti in a single layer, and cover with remaining sauce. Sprinkle top with remaining cheese. Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake 10 minutes.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel. Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely. While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated. Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds. Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Fill a highball glass with ice, and pour in the whiskey, schnapps, amaretto, and milk. Stir and serve.
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.