HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a 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.
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour. Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Assemble ingredients in the order suggested in your bread machine manual. Select the Basic Bread cycle.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well. Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a medium size bowl, combine pasta with undrained three-bean salad, salami and Italian seasoning. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick. Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups. Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear. Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.
Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly. Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes. Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Preheat oven to 350 degrees F (175 degrees C). Place a baking rack over a roasting pan. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until browned but not totally crisp, 5 to 8 minutes. Drain the bacon slices on a paper towel-lined plate. Mix the flour, salt, and black pepper into a resealable plastic bag, seal the bag, and shake a few times to combine. Beat the eggs with water in a shallow dish. Place the corn bread stuffing mix into a large plastic bag, seal the bag, and roll the stuffing with a rolling pin to crush it into crumbs. Pour the stuffing crumbs into a shallow dish. Mix in the Parmesan cheese. Rinse chicken breasts, shake off excess water, and place them, one at a time, into the bag containing the flour. Seal the bag and shake well to coat the chicken with flour; shake off excess flour. Dip the floured breast into the beaten egg, then gently but firmly press into the corn stuffing crumbs, turning to coat all sides. Heat canola oil in a large skillet over medium heat, and pan fry the breaded chicken breasts until golden brown, about 5 minutes per side. Transfer the chicken breasts to the baking rack; cut the bacon slices in half crosswise, and lay 4 halves on each chicken breast. Top the bacon with a slice of American cheese. Bake in the preheated oven until the chicken is cooked through and no longer pink inside, the bacon is crisp, and the cheese has melted, 15 to 20 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Place ribs in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease a baking dish. In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper. Place ribs in the prepared baking dish, and brush with 1/2 the sauce. Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.
Cook and stir hamburger and onion together in a skillet over medium heat until the hamburger is completely browned, 7 to 10 minutes. Sprinkle taco seasoning over the hamburger mixture. Pour water over the hamburger mixture; bring to a simmer and cook for 5 minutes. Put cheese cubes into the crock of your slow cooker; add the hamburger mixture, green chiles, tomato sauce, and jalapeno peppers. Cook on Low, stirring occasionally, until the cheese is melted and smooth, about 45 minutes.
Heat oven to 400 degrees F. In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture. Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges. To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust. Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture. Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.
Stir flour and 1 teaspoon salt in a bowl. Set aside. Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes. Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball. Preheat oven with a pizza stone to 500 degrees F (260 degrees C). Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls. Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly. Roast in the preheated oven until soft, about 25 minutes. Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove. Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool. Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos. Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. 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 yogurt, melted chocolate and cherries with juice. Stir together the flour and baking soda and beat into the creamed mixture alternately with the sour milk. Pour batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth. Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.
Heat a large pot over medium-high heat. Add bacon, and fry until crisp. Remove bacon, and drain off excess fat. Add the onion; cook and stir until slightly browned. Add the pork chop, and season with cayenne pepper. Cook until pork is browned. Add the collard greens, and pour in the chicken broth and beer. Cook over medium-low heat for 30 to 40 minutes, until collards are tender. Crumble bacon on top, and season with salt and pepper before serving.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish with butter. Spread ham, peas, and corn in the bottom of the baking dish. Whisk eggs and flour together in a large bowl. Pour in 3/4 cup plus 1 1/2 tablespoon cold milk and mix until well-combined. Season with salt and pepper and pour into the baking dish. Bake in the preheated oven until center is set and edges are golden, about 30 minutes.
Place tuna in a medium saucepan and pour water over it, then sprinkle with onion powder and garlic powder. Lay onion rings on top. Cover the pan and simmer about 5 minutes, or until cooked through.
Place sherbet in a microwave-safe bowl; heat in microwave until slightly melted, about 10 seconds. Stir lemon-lime beverage, about 1/2 cup at a time, into sherbet until punch is the texture of a milkshake. Pour punch into a large punch bowl. Slowly stir the remaining lemon-lime beverage into punch.
Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat. Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Combine tomato, green bell pepper, onion, and tarragon in a large bowl. Whisk eggs, milk, salt, and black pepper in another bowl. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes. Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan. Sift the flour, baking soda, and baking powder together and set aside. Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes. Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat. Beat buttermilk, canola oil, eggs, and honey together in a separate bowl. Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter. Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops. Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature. Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth. To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.
Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.
Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes. Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds. Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.
Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla; beat until smooth. In medium bowl, combine flour and baking soda. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in butterscotch chips and pecans. Drop tablespoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool. Store in single layers between waxed paper in an airtight container.
Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended. Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.
In a saucepan, saute rice in butter until brown, stirring frequently. Stir in contents of seasoning packet and orange zest. Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice. Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes. Stir in toasted pecans.
Mix chopped tomato, 1 chile, garlic, and ginger paste together in a bowl. Soak tamarind pulp in 1 cup water for 15 minutes. Rub tamarind by hand to loosen the seeds. Add flour and mix well. Filter the mixture through a sieve; discard residue. Heat oil in a deep pot over medium-high heat. Saute onion until golden, about 5 minutes. Add shrimp; saute until shrimp is opaque and oil hisses, about 6 minutes. Mix in remaining chile, diced tomato, tomato paste, and dried whole lime. Add black pepper, turmeric, and lime powder; stir to combine. Pour boiling water into the shrimp mixture; add cilantro and the tamarind-flour mixture. Mix well. Bring to a boil and reduce to medium-low heat. Let simmer until stew is nicely thickened, about 45 minutes. Add salt; simmer until flavors blend, about 15 minutes more.
Heat a lightly oiled griddle over medium-low heat. In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick. Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.
Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese. In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.
Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.
Preheat oven to 450 degrees F. Place pizza crust on a large greased baking sheet. Bake for 5 minutes; remove from oven. Spread barbecue sauce over pizza crust to within 1/2 inch of the edge. Sprinkle evenly with Grilled & Ready(R) Grilled Chicken Breast Strips, onion and cheese. Bake for 10 to 12 minutes or until cheese is melted and toppings are heated through. Garnish with cilantro. Serve immediately.
In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish. Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered. Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish. Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes. While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Combine Greek yogurt, coconut milk, parsley, chives, dill weed, garlic powder, onion powder, salt, and black pepper in a bowl; mix dressing thoroughly. Chill dressing until flavors combine, 30 minutes to 1 hour.
Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes. Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.