HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar. Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside. Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust. In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese. Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Remove bread dough from the packaging and pinch ends together to create a ring. Place the ring in the prepared pan. Bake in the preheated oven until golden brown, 30 to 35 minutes. Transfer pan to a wire rack to cool, about 20 minutes. Cut cooled bread in half using a serrated bread knife. Mix 1/3 cup olive oil with Italian herbs in a small bowl; brush over cut sides of the bread using a pastry brush. Arrange provolone cheese, mozzarella cheese, ham, salami, green olives, black olives, and red peppers over the bottom half of the bread. Cover with top half of the bread. Brush the top with 1 teaspoon olive oil; scatter sesame seeds on top. Cut into slices before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with butter or line with paper liners. Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl. Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one. Stir carrots into mixture until well combined. Fill the prepared muffin cups about 2/3 full with carrot mixture. Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely. Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes. Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.
Whisk the water, sugar, and salt together in a bowl; pour into a gallon-sized resealable plastic bag. Add the rosemary, thyme, and pork chops to the bag. Coat the pork with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bag, and discard the marinade. Cook on the preheated grill until no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray; dust with flour. Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds, flax seeds and wheat germ; gradually stir into the creamed mixture. Drop by rounded spoonfuls, a couple of inches apart, onto cookie sheet(s). 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.
Mix chocolate candies, pretzels, crackers, and raisins together and store the mixture in a tightly covered container. Serve as a snack.
Preheat grill for medium heat. Lightly oil grate. Season meat with salt and pepper, and place on grill. Cook for 15 to 25 minutes, or to desired doneness, turning meat as necessary to cook evenly. Remove from grill, and let stand 10 minutes before slicing. Meanwhile, heat olive oil in a saucepan over medium heat. Cook shallots and garlic in oil until tender. Stir in grapes, soy sauce, honey, ginger, and five-spice powder. Bring to a boil. Reduce heat, and simmer for 15 minutes. Set aside to cool for 10 minutes. Process cooled sauce until smooth in a blender or food processor. Serve over sliced tenderloin.
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally. Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.
Preheat oven to 350 degrees F (175 degrees C). Mix almond flour, milk powder, and melted butter together in an 8x8-inch baking dish. Press mixture into the bottom of the pan to form a crust. Sprinkle coconut and chocolate chips over the crust in the baking dish; pour sweetened condensed milk evenly over the top. Bake in the preheated oven until fragrant and coconut is lightly toasted, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Meanwhile, crumble the ground beef and pork into a large skillet over medium heat. Add the onion to the meat once there are juices in the pan. Cook and stir until onion is tender and meat is no longer pink. Drain grease. Transfer the meat and onion to a 9x13 inch baking dish, and mix in the egg noodles, cheese, tomato sauce, corn, green pepper and mushrooms. Bake for 45 minutes in the preheated oven, until bubbling hot and lightly browned on the top.
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 9x13-inch cake pan with cooking spray. Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 26 to 31 minutes. Remove from oven and cool pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack before decorating, about 2 hours. Spread a layer of chocolate frosting over top of the cake. Fill a pastry bag, fitted with a small plain tip, with a few tablespoons of chocolate frosting. Write "RIP" or draw a cross on sandwich cookies. Insert decorated cookies into the cake so that they look like tombstones in a graveyard. Sprinkle chocolate cookie crumbs in between the cookie tombstones to resemble dirt.
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.
Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust. Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish. In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.
Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights. Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool. Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes. Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; place salmon fillet on top. Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork. Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly. Chill salad until flavors combine, 2 hours to overnight.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet melt your butter over medium heat. Immediately add your onions then garlic; stirring constantly. Add the red bell pepper. Increase heat to medium high and pour in 1/2 of your lemon juice. Sprinkle with black pepper. Lightly tossing while cooking, add other half of the lemon juice and toss just to coat. Your butter should be getting lightly browned but not burned and be careful not to over brown your garlic. When vegetables are crisp-tender remove from heat. Toss with pasta and serve with freshly grated Parmesan cheese.
Place beef pieces in a large resealable bag. Whisk 1/2 cup Swanson(R) Beef Broth, 2 tablespoons vegetable oil and fajita seasoning mix together in small bowl until mix dissolves; pour over beef. Seal bag and refrigerate 8 hours or overnight. Preheat oven to 425 degrees F (220 degrees C). Arrange French fries in a single layer on a baking sheet; bake in preheated oven until golden brown, about 20 minutes (or according to package directions). While fries are baking, melt butter in a medium saucepan over medium heat. Whisk in flour and stir until smooth, about 2 minutes. Whisk in remaining 2 cups Swanson(R) Beef Broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes, stirring occasionally. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion and saute 2 minutes or until soft. Add bell pepper and saute an additional 3 minutes. Drain marinade from beef and discard. Add beef to skillet with vegetables. Saute to desired doneness, about 5 minutes. Place fries on a serving platter. Cover fries with beef mixture and cheese curds. Top with gravy and garnish with cilantro and chopped jalapenos.
Combine all ingredients in a cocktail shaker with ice. Shake well, and strain into a chilled martini glass. Garnish with lime wedge or wheel.
Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.
Melt butter or margarine over low heat. Remove from heat and mix melted butter, confectioners' sugar, coconut, walnuts, peanut butter and cherries. Form into small balls. Chill until firm. Melt chocolate chips over low heat. Stick a toothpick into each ball and dip into chocolate. Roll chocolate covered peanut butter balls in coconut to coat. Chill.
In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, rice, mint, and salt, and bring to a low boil. Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, and salt and pepper. Form into small balls, and place in boiling liquid. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter. Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease. Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes. Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes. Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.
In a small bowl, stir together the flour and egg until crumbly. Bring the beef broth to a boil in a saucepan. Stir the flour mixture into the beef broth while boiling rapidly. Stir constantly until well blended.
Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Preheat oven to 350 degrees F (175 degrees C). Stir together the minced garlic, soy sauce, and honey together in a small saucepan. Stir in garlic powder, onion powder, and chili powder. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside. While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well. Place the drained meatballs into a baking dish. Pour on the sauce, and stir until well coated. Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.
Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl. Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt. Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool. Transfer spinach mixture to a blender or food processor; puree until smooth. Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.
In a medium bowl, cream together butter or margarine and white sugar until light and fluffy. Blend in egg and vanilla. Sift together flour and salt. Add to creamed mixture and mix well. Stir in oats. Divide dough in half. Add peppermint extract and a few drops of food color to half of dough. Chill for several hours. Preheat oven to 350 degrees F (175 degrees C). Roll out each half of dough to 1/8 inch thickness on surface sprinkled lightly with confectioners' sugar. Cut out half of each color with the 2 1/2 inch heart shaped cookie cutter, and half with a 1 1/2 inch cookie cutter. Try to make it so that you have an equal number of small and large hearts in opposing colors. Place them on unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from oven and place 1 one square (1/8) of a chocolate bar onto the center of each large heart. Place small heart on top and press lightly to secure. Transfer to rack to cool.
In a food processor or blender, mix frozen banana chunks, Almond Breeze Almondmilk Vanilla, peanut butter, and chocolate chips. Blend until smooth.
Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
Preheat oven to 250 degrees F (120 degrees C). In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish. Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell. In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell. Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool. To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.
Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning. Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten). Preheat oven to 350 degrees F (175 degrees C). Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish. Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry. Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish. Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl. Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.