HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
In a pitcher, combine lime zest, lime juice and carbonated water. Pour into tall glasses over ice.
In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.
In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes). Remove chicken from pot and brown in oil in a large skillet over medium high heat. Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
Bring the quinoa and 6 cups water to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Run under cold water to cool; drain. Pour into a large bowl. Meanwhile, bring the lentils and 2 cups water to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until the lentils are tender, 15 to 20 minutes. Run under cold water to cool; drain any excess moisture. Whisk the rice vinegar, olive oil, lemon juice, and agave nectar together in a bowl until well incorporated. Season with sea salt and black pepper. Pour the dressing over the quinoa and stir to coat evenly. Add the lentils, carrot, cucumber, green onions, and yellow bell pepper; stir until evenly mixed. Serve immediately.
In a medium bowl, mix cream cheese and milk until well blended. Mix in the zucchini, chives and salt. Chill in the refrigerator approximately 1 hour before serving.
In a large saucepan over medium high heat, combine the beans, tomato sauce, chicken stock and onions. Bring to a low boil, reduce heat to low and simmer for 10 to 15 minutes. Using a potato masher, carefully mash some of the beans in the soup to make it a little thicker, if desired. Add the bacon and serve.
Preheat oven to 400 degrees F (200 degrees C). Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, bring the water with salt to a boil, and cook the potatoes until tender, about 20 minutes; stir the turkey and mixed vegetables into the boiling water, and bring the mixture back to a boil over medium heat. Mix cornstarch and 2 cups of milk together in a bowl until thoroughly combined, and stir the milk mixture into the saucepan with the turkey and vegetables. Bring to a simmer, stirring constantly, and cook until the mixture thickens, about 5 minutes. Pour the turkey mixture into a 9x13-inch baking dish. Place the corn bread mix into a bowl, and beat eggs and 1 cup of milk into the mix. Spread the batter over the turkey and gravy mixture. Bake in the preheated oven until the corn bread topping is golden brown, about 30 minutes.
Bring water, wild rice, and 1/2 teaspoon salt to a boil in a heavy saucepan; reduce heat to low, cover, and simmer until the wild rice is tender, 30 to 45 minutes. Stir morel mushrooms, chestnuts, and 2 chopped green onions into the rice; simmer until mushrooms and green onions are tender, another 15 minutes. Drain any excess liquid. Mix sour cream and 1 chopped green onion into wild rice mixture; season with salt and black pepper. Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream butter and sugar. Add eggs and vanilla; mix until fluffy. Sift together flour, baking soda, and salt; stir into butter mixture. Stir in the crushed cereal. Melt chocolate chips in a bowl over simmering water or in the microwave. Swirl melted chocolate gently into dough, leaving big streaks of chocolate. Drop cookies by heaping teaspoonfuls onto unprepared cookie sheets. Bake in the preheated oven for 10 to 12 minutes. After baking remove from cookie sheets to cool on wire racks.
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper. Combine flour, baking powder, salt, and baking soda in a bowl. Whisk butter and 3/4 cup sugar with an electric mixer in a separate bowl until soft and creamy, about 2 minutes. Add egg; whisk until well combined. Add flour mixture gradually; whisk on low speed until a soft dough is formed, about 2 minutes. Shape dough into 1 1/2-inch balls. Combine remaining 1/4 cup sugar with cinnamon in a bowl. Roll balls in cinnamon mixture and place on the prepared baking sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot. Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool. Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion. Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns. While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.
Spray insides of 24- 1 oz. plastic shot glasses with cooking spray; set aside. Add 1-1/3 cups boiling water to lime gelatin mix in a medium bowl. Stir 2 min. until completely dissolved. Chill 12-15 min or until cool but not set. Meanwhile, add remaining 1/3 cup boiling water to grape gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon about 1-1/4 tsp. into each shot glass; set aside. Spoon chilled lime gelatin over partially set grape gelatin; refrigerate 3 hours or until firm. Unmold desserts onto tray just before serving. Insert licorice into each side for "bolts" and decorate face with decorating gel. Serve immediately.
Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes. Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low. Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat. Place puff pastry sheets on a work surface and cut each sheet in half crosswise. Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce. Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet. Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry. Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan. Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.
Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper. In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter. Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.
Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions. Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a pot of water to a boil and reduce heat to medium-low. Cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. Remove chicken and cut into bite-sized pieces. Stir chicken broth and water together in a large measuring cup; mixture should total 2 cups. Mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl; stir in chicken. Spread chicken mixture into bottom of prepared baking pan. Mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl; stir to moisten. Spread stuffing mix over chicken mixture. Bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Pour mild picante sauce and hot picante sauce over the ground beef; stir. Add processed cheese food and Colby cheese, reduce heat to low, and cook until the cheese is completely melted, about 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
Fill a glass with ice, and pour in the whiskey, coffee liqueur, peppermint schnapps, and soda; stir to mix.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Bread cycle; press Start. After the baking cycle ends, remove bread from pan, place on metal rack and allow to cool one hour before slicing.
Preheat the oven to 400 degrees F (200 degrees C). Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it. Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter. Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture. Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C). Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients. Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish. Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Mix flour, turmeric, baking powder, sugar, and salt in a large bowl. Mix in water until batter is thick. Heat oil in a deep-fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.
In a large pot with boiling salted water cook linguini pasta until al dente. Drain well. Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes. Toss cooked and drained pasta with sauteed vegetables and serve.
Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.
Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food. Place tilapia in foil-lined pan. Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish. Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
Combine the chicken, celery, onion, and cherries in a bowl. Whisk together the mayonnaise, mustard, and poultry seasoning in a separate bowl; pour over the chicken mixture and toss to combine. Season with pepper. Chill at least 30 minutes before serving.
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl. In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.
Cook sausage in large skillet over medium-high heat 4-5 minutes or until hot, stirring frequently; drain. Return sausage to skillet. Add broccoli rabe and tomatoes; mix well. Cook over medium heat 4-5 minutes or until broccoli is crisp-tender. Stir in all remaining ingredients. Bring just to a boil, stirring constantly; simmer 4-5 minutes or until cheese is melted and sauce is thickened.
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper. Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula. Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack. Preheat oven to 275 degrees F (135 degrees C). Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets. Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.
Stir together the wine, schnapps, rum, strawberries and grapes in a large serving pitcher. Chill for at least one hour before serving. Garnish with lime slices.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell peppers, onion, and garlic; saute until beginning to tenderize, about 5 minutes more. Stir water, cornstarch, bouillon, and Worcestershire sauce together in a bowl. Add to beef mixture in skillet. Cover with a lid and reduce heat to low. Simmer until sauce thickens and veggies are tender, 7 to 10 minutes. Season with salt and pepper. Add mozzarella cheese; cover until melted, about 2 minutes. Stir to combine. Serve beef mixture on buns, Sloppy Joe-style.
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners' sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight. Preheat an oven to 375 degrees F (190 degrees C). On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet. Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate. Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.
Preheat oven to 350 degrees F (175 degrees C). Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes. Bake 12 minutes in the preheated oven, until golden brown.
Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes. Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.