HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan. Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely. Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes. In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer. Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish. Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl. In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill. Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.
Heat olive oil in a skillet over medium heat. Saute onion until translucent, about 3 minutes. Add mushrooms and garlic salt; saute until onion and mushrooms are tender, about 5 minutes. Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer until flavors combine, about 45 minutes. Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, until tender, about 5 minutes per pound. Drain any liquid that accumulates in the bowl. Let squash cool until easily handled. Cut squash in half. Carefully scoop out seeds with a spoon and discard. Run a fork through the flesh, separating it into strands. Place strands directly in a strainer; excess liquid will continue to drain off. Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.
In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before. Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side. Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C). Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours. Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.
In a blender, combine banana, raspberries, orange juice and yogurt. Blend until smooth. Pour into glasses and serve.
Stir boiling water into dry gelatin mix in large freezer proof bowl at least 2 min. until gelatin is completely dissolved. Stir in frozen lemonade concentrate. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Mash raspberries with fork. Add to gelatin mixture along with whipped topping; stir with wire whisk until well blended, Cover. Freeze 4 hours or until solid. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Scoop into cones or dessert dishes. Store any leftover dessert in freezer container in freezer.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet. Add the oil to the sugar gradually and mix well. Beat in the milk and the eggs. Stir in the whole wheat flour, baking powder, wheat germ and nutmeg and mix well. Drop teaspoonfuls of dough on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 5 minutes. Lower temperature to 325 degrees F (165 degrees C) and bake for an additional 7 minutes.
Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes. Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste. Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats. Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.
Preheat an oven to 350 degrees F (175 degrees C). Sift the flour 4 times with the baking powder and salt. Cream the butter with 1 1/2 cups sugar in a large mixing bowl. Add the sifted ingredients alternately with the milk to the creamed mixture. Beat the egg whites until they are stiff, but not dry. Fold them into the batter. Pour the batter into three 9-inch round cake pans. Bake in the preheated oven approximately 30 minutes. Place on wire racks until cool. While the layers are cooling make the filling. Combine the egg yolks, 1/4 cup sugar, cornstarch, and pineapple juice in the top of a double boiler. Cook until thick; stir often. Cool, and spread filling on top of two of the layers. Sprinkle nuts and crushed pineapple on top of filling. Place these two layers one on top of the other, and place third layer on the top. Frost with any white frosting.
Preheat oven to 350 degrees F. In a bowl, toss 1 cup of sugar with remaining ingredients and mix well. Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes. Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.
In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours. Preheat grill for medium heat. Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red bell pepper, green onion, shallot, parsley, dill, cilantro, and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise, and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and cool until running water. Drain and transfer to a large bowl. Mix dill pickles, garbanzo beans, tomato, vegan mayonnaise, grape tomatoes, olives, dill pickle juice, fresh dill, dried dill, and dry mustard into the fusilli. Cover and refrigerate until flavors combine, about 4 hours.
In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender. While vegetables are steaming, 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. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
Preheat oven to 425 degrees F (220 degrees C). Whisk eggs and milk together in a large bowl. Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes. Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes. Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.
Place flour into a bowl. Dredge strips of round steak in flour to coat. Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side. Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper. Cook on High and cook 4 hours.
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler. Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos". Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate. Preheat the oven to 325 degrees F (165 degrees C). Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet. Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan. In a medium bowl, cream together the cream cheese and 1 cup sugar until smooth. Stir in the egg yolk and vanilla. Unwrap one package of crescent rolls and cover the bottom of the prepared pan with the unrolled crescents, pressing the seams together to seal. Spread the cream cheese mixture over the crescents. Unwrap the second package of rolls and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer. Combine the remaining 1/4 cup of sugar and cinnamon, sprinkle over the top. Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.
Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let solution cool to room temperature. Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid. Refrigerate for at least two days before serving.
Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart. Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Place split chicken wings into a mixing bowl. Sprinkle with salt, black pepper, and cayenne pepper. Toss to evenly coat pieces. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Place rice flour in a shallow dish. Dredge chicken wing pieces in small batches in the flour and transfer to a plate. Arrange pieces so there is some space between them; allow wings to sit out for 15 minutes before frying. Line a baking sheet with paper towels; place a draining rack on the towels. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Transfer wings to oil; fry until inside is crispy and golden brown and chicken is cooked through, 10 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from oil with a slotted spoon and drain on a rack placed over paper towels.
In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil. Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.
Add lemon juice to milk and let stand 15 minutes. Preheat oven to 425 degrees F (220 degrees C). Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients. Roll out on a floured surface to 1/2-inch (1 cm) thickness. Cut into 2-inch (5cm) rounds or squares. Sprinkle with granulated sugar. Bake in the preheated oven for 12 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan. Mix cornmeal, sugar, flour, and baking powder together in a bowl. Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Heat oven to 375 degrees F. Cover baking sheet with parchment. Spoon 3/4 cup Cooking Creme into shallow dish. Mix remaining Cooking Creme and bread crumbs in separate shallow dish. Dip chicken, 1 breast at a time, in Cooking Creme then in crumb mixture, turning to evenly coat both sides of each breast. Place on prepared baking sheet. Bake 30 to 35 min. or until chicken is done (170 degrees F).
Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty. Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.
Bake biscuits according to package directions. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving. Split biscuits in half, top with gravy, and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Mix together cream cheese, sugar, and egg by hand. Gradually mix in flour. Stir in vanilla. Blend in milk until smooth; add more liquid if batter is too thick to pour. Pour into graham or pastry shell. Bake for 40 minutes, or until top is golden brown. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Cut beef across the grain into finger-thick slices and pound with a meat mallet. Place in the baking dish in 1 layer. Season with salt and pepper. Cover with onion slices and spinkle with Cheddar cheese. Stir together milk and mayonnaise and pour evenly over the cheese. Bake in the preheated oven until beef is tender and cooked through, about 1 hour.
Combine cucumbers, onion, red bell pepper, and ghost chile peppers in a large pot; add salt and toss to coat. Cover pot with a lid and refrigerate, 8 hours to overnight. Mix sugar and vinegar into cucumber mixture and simmer over medium heat, stirring frequently, until relish is tender, about 45 minutes. Sterilize the jars and lids in boiling water for at least 10 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Label and date the jars and store in a cool, dark area.
Heat 1 1/2 tablespoon oil in a large skillet over medium heat. Add onion, red bell pepper, and jalapeno; cook and stir until softened, 5 to 8 minutes. Heat remaining 1 1/2 tablespoon oil in another skillet over medium heat. Add venison; cook and stir until lightly browned, 4 to 5 minutes. Stir in black pepper, cayenne pepper, grill seasoning, garlic salt, and Worcestershire sauce; cook until venison is browned, 4 to 5 minutes. Combine tomato, barbeque sauce, ketchup, tomato paste, and hot sauce in a food processor; pulse until sauce is combined. Combine onion mixture, venison mixture, and sauce in a saucepan. Simmer until flavors combine, 10 to 15 minutes. Divide among buns; top with Cheddar cheese.
In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool. Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight. Preheat oven to 325 degrees F (165 degrees C). Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.