HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans. Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame. Preheat the oven to 450 degrees F (230 degrees C). Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in. Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with aluminum foil and grease. Stir oats, flour, raisins, almonds, sunflower seeds, steel-cut oats, flax seeds, cinnamon, and salt together in a bowl. Whisk agave nectar, honey, coconut oil, egg, and egg white together in a separate bowl. Stir agave nectar mixture into oats mixture until well combined. Spread mixture into the prepared pan. Bake in the preheated oven until browned on the edges, 25 to 30 minutes.
In a blender or food processor, blend 1/2 the chicken broth, garbanzo beans, tahini, mustard, garlic, and red bell pepper until smooth. Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken broth, and cook until heated through.
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.
Fill a pint glass with ice, and pour in the vodka, amaretto, peach schnapps, coconut rum, and melon liqueur; stir. Pour in the orange juice and pineapple juice. Float the cranberry juice on top. Garnish with a lemon twist.
Preheat oven to 350 degrees F (175 degrees C). Place pork chops in a foil lined 9x9 inch baking dish and season with salt and pepper to taste. Arrange the sliced apples over and around the chops and brush all liberally with the ketchup. Then sprinkle with the brown sugar. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until internal temperature reaches 145 degrees F (63 degrees C).
In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside. Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside. Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.
Place the mango, cottage cheese, ice cubes, orange juice, water, banana, honey, flax oil and vanilla in a blender. Blend for 2 minutes or until very smooth; serve immediately.
Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside. Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil. Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl. Fill the empty lobster tails with stuffing and brush with olive oil. Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely. Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes. Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine sugar, butter, eggs, and vanilla extract in a bowl. Beat in flour, cocoa powder, salt, baking powder, cinnamon, and allspice. Spread batter into the prepared pan; it will just barely reach the corners. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Sprinkle confectioners' sugar on top and cut into squares.
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners. Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl. Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl. Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins. Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Heat olive oil in a large skillet over medium heat. Add potatoes, red bell pepper, garlic and onion, and cook, stirring occasionally until potatoes are tender. Cover the pan with a lid for faster cooking. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8 or 9 inch cake pan with parchment paper. Set aside. Fry bacon in a skillet over medium heat, or cook in the microwave, until crisp. Drain, crumble and set aside. Sprinkle the cheese in the bottom of the prepared pan. Sprinkle bacon crumbles evenly over the cheese. Scoop the potato mixture into the pan so it is evenly distributed. Whisk together eggs and milk with a fork, and season with a little salt and pepper. Pour evenly over the food in the pan. Bake for 20 minutes in the preheated oven, just until the egg is set. Remove from the oven and run a knife around the outer edge. Flip onto a serving plate, and remove the parchment paper. Serve and enjoy.
Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small bowl, combine the raisins and orange juice, soak overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and orange zest. Combine the flour, baking soda and oats, stir into the creamed mixture. Fold in the raisin mixture by hand. Drop by rounded spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart. 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. In a small bowl, combine the white chocolate and shortening. Melt over a double boiler or in the microwave, stirring frequently. When cookies have cooled, dip each cookie halfway into the chocolate, then scrape the excess off onto the side of the bowl. Set cookies on to waxed paper to dry.
Mix together the cream cheese, sugar and 1/4 cup of the caramel sauce in a medium bowl. Spread onto a serving tray or a plate. Drizzle the remaining caramel sauce over the top and sprinkle with pieces of chocolate covered toffee. Refrigerate for 30 minutes, then serve with apple slices.
Cook pumpkin, tomatoes, and onion in a saucepan over medium heat until slightly tender, about 6 minutes. Stir in heavy cream, vegetable stock, and white wine. Season with salt and pepper. Cook until slightly reduced, about 5 minutes. Add basil. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a pot. Stir in flour and add milk slowly. Let simmer until thickened, about 5 minutes. Season bechamel sauce lightly with salt and pepper. Spread sauce over the bottom of a 9x13-inch baking pan. Stack one-third of the lasagna noodles, half the pumpkin mixture, and half the Parmesan cheese on top, in that order. Repeat with half the remaining sauce, and then the remaining noodles, pumpkin mixture, and Parmesan cheese. Top with remaining noodles and sauce. Add mozzarella cheese Bake in the preheated oven until top is lightly browned, about 45 minutes.
Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool. Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl. Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.
In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine. Add the water, onion, garlic, tomato sauce, chili powder, monosodium glutamate and salt. Allow to simmer for 10 minutes, or until heated thoroughly.
Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well. Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm. Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
Preheat oven to 300 degrees F (150 degrees C). Dissolve the yeast in the warm water. Stir in the tomato juice. Combine the all-purpose flour, bran, grits or cornmeal, salt, garlic powder, whole wheat flour, rye flour and non-fat dry milk powder. Stir in the yeast mixture. Dough should be very stiff. On a lightly floured board roll dough out to 1/3 to 1/2 inch thick. Cut into desired size with a knife or cookie cutters. Place on ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn oven off and leave biscuits overnight or for at least 4 hours in oven to harden.
Melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. Pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet to a serving platter. Stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. Add sour cream to the skillet; stir until smooth. Season the mixture with salt and pepper; pour over chicken.
Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces. In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool. Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm. To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Arrange chicken in the baking dish. Pour sauce over the chicken. Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour. Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once. Serve with additional barbecue sauce as desired.
Boil water in a large pot. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla extract, star anise, and pine sprig to the pot, reduce heat to low, and simmer. Check water levels every 30 minutes, adding water as necessary, to keep mixture simmering 8 hours to all day.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard. Place egg whites cut-side-up on a serving platter. Cut each prosciutto slice into 6 pieces; lay one piece into each egg white half. Fill egg whites with yolk mixture; sprinkle with black pepper, top with a cucumber slice, and sprinkle with paprika. Refrigerate, covered, for 30 minutes before serving.
Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary. Warm up the oven for 1 minute. Turn oven off. Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour. Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling. Place each siopao on a 3x3-inch piece of wax paper. Place siopao in a steamer and steam for 30 minutes.
Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.
Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate. Finely chop bacon and set aside. Melt butter in a large skillet over medium heat. Cook and stir the chicken, onion, and garlic in the butter until chicken is browned, about 5 minutes. Stir in the alfredo sauce, Parmesan cheese, Italian seasoning, and garlic salt; continue to cook and stir until the chicken is no longer pink in the center and the sauce is heated through, about 5 minutes more. Add the chopped bacon and mix to serve.
In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour. Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.
In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.
Melt butter and chocolate in a small saucepan over medium heat, or in the microwave. Stirring frequently. Serve over ice cream.
Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato. Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing.
Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine. Heat marinara sauce to a simmer in a 2-quart pot over low heat. Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.
Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker. Cook on High until the chicken falls apart, about 4 hours. Mash the chili with a potato masher to give a thicker texture, if desired.
In a large saucepan, heat oil over medium heat. Saute mushrooms and onion in oil for 2 to 3 minutes, or until tender. Mix in water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Cover, and bring to a boil. Reduce heat; cover, and simmer for 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti, rotelle and seashell pasta and cook for 8 to 10 minutes or until al dente; drain. In large skillet, cook ground beef over medium-high heat until brown. Drain. In large Dutch oven, combine pasta, ground beef, cheddar, mozzarella, pepperoni and pizza sauce, stir well. Sprinkle Parmesan over all and bake 45 minutes, or until top is golden and bubbly.
Toss snap peas, turkey meat, spinach leaves, mixed salad greens, mushrooms, mandarin orange pieces, walnuts, and raspberry vinaigrette dressing lightly in a salad bowl to combine, and serve.
Preheat the oven to 425 degrees F (220 degrees C). Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet. Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.
Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)