HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Combine flour, sugar, baking powder and salt. Cut in margarine and cream cheese until mixture resembles coarse meal. Spoon in coconut and preserves, mix well. Drop dough by teaspoonful onto greased cookie sheet. Bake 15 to 18 minutes; until lightly browned. Cool before frosting.
Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl. Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet. Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more. Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.
In a large pot over medium high heat, combine ground beef and onion. Saute for 10 minutes, until beef is browned and onion is tender. Add the cabbage, soup, water and salt and pepper to taste. Mix together well and reduce heat to low. Cover and simmer for 20 minutes, until cabbage is at desired tenderness.
Lightly spray a 5-quart or larger slow cooker crock with cooking spray. Combine water, applesauce, oats, diced apple, cinnamon, and sweetener in prepared slow cooker. Cook on Low for 6 hours.
Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.
Heat olive oil in a large skillet over medium heat; cook and stir eggplant, zucchini, onion, celery, and red bell pepper until tender, 10 to 15 minutes. Add cider vinegar, tomato paste, garlic, curry powder, salt, and oregano; simmer until liquid is slightly reduced, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners. Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely. Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish. Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; saute until zucchini is softened slightly, about 3 minutes. Remove from heat. In large bowl, combine cornbread and sourdough crumbs, Swanson(R) Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish. Bake in preheated oven until lightly browned, 30 to 40 minutes.
Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust. Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.
Whisk brown sugar, paprika, black pepper, cayenne pepper, salt, garlic powder, and cumin together in a bowl until no lumps of brown sugar remain.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula. Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together. Drop teaspoonfuls of cookie dough onto the baking sheets. Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.
In large bowl stir together Simply Potatoes, carrot, onion, flour and salt. Stir in beaten eggs. Heat oil in 12-inch nonstick skillet over medium heat. Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake 2 to 3 minutes on each side or until golden brown, turning once. Cook remaining pancakes, adding additional oil to skillet if needed. Drain pancakes on paper towel. Serve with applesauce or sour cream if desired.
Place cacao butter in small pot. Fill a bigger pot with enough boiling water for the small pot with butter to dip into but not submerge. Lower the bottom of the small pot into the water. Stir to melt the cacao butter, keeping the pot rim above the water, 10 to 15 minutes. Meanwhile, blend cacao beans in a food processor until smooth and peanut butter-like in consistency, at least 10 minutes to allow beans to expel oil and start smoothing out. Add honey to the melted cacao butter in the pot. Stir, but don't worry if it doesn't liquefy fully; the consistency will improve in the next step. Add blended cacao beans to the pot; mix well using a spoon. Pour mixture into a 7-inch baking pan. Freeze until solid, at least 1 hour. Cut with a knife or break into chunks.
Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat. Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour. To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the baking mix, sausage and cheddar cheese soup. Mix well and shape into 1 inch balls. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean and the balls are golden brown.
Mix water and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, about 5 minutes. Remove from heat and let cool. Blend sugar syrup, watermelon, mint, lime juice, lime zest, and salt in a blender until liquefied, 1 to 2 minutes. Pour the mixture into 10 ice pop molds. Freeze paletas for 2 hours and insert wooden sticks or handles into the molds; return to freezer and freeze until solid, 12 to 24 hours.
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top. Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.
Mix cream cheese, sour cream, feta cheese, garlic powder, and dill weed in a bowl until well blended. Cover and refrigerate for 30 minutes before serving.
Preheat oven to 275 degrees F (135 degrees C). Season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. Pour water into pan. Bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Continue to roast until meat falls off the bone if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place potatoes in a large pot; cover with water and add 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes. Drain and mash potatoes with a fork or potato masher. Mix in milk, butter, 1 tablespoon Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add bell pepper and cook until tender, about 3 minutes. Cook ground beef until browned, 10 to 15 minutes. Mix in smoked paprika, 1 teaspoon salt, garlic powder, and 1/2 teaspoon pepper. Simmer until fully cooked and juicy, about 20 minutes. Let it cool lightly, about 5 minutes. Stir in chopped hard-boiled eggs and olives. Spread half of the mashed potatoes in the prepared baking dish. Layer beef and egg mixture on top, and cover with the remaining mashed potatoes. Insert mozzarella cubes into the mashed potatoes. Sprinkle with 1 tablespoon Parmesan cheese. Bake in the preheated oven until golden and beef filling starts to bubble, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish. Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack. Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish. Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.
Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside. Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high. Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil. Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.
Preheat the oven to 425 degrees F (220 degrees C). Grease a large pie pan with olive oil. Combine black beans, bell pepper, onion, 1 jalapeno pepper, taco seasoning, and salt in a frying pan. Cook until juices are released, about 15 minutes. Remove from heat and mix in green onions, oregano, and remaining jalapeno pepper. Fill a tortilla with 1/6 of the black bean mixture and wrap into a burrito. Repeat with remaining tortillas and filling. Place burritos in the prepared pie pan. Bake in the preheated oven until crisp and slightly brown, about 10 minutes.
Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate. Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.
Place water, eggs, corn oil, and vinegar in a bread machine. Pour corn flour, milk powder, tapioca flour, flaxseed meal, rice flour, sugar, xanthan gum, and salt into the bread machine and mix well. Make a well in the center with your fingers and add yeast. Run Whole Wheat cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes. Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine. In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired. Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven. Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes. Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.
Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties. Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.
Preheat oven to 350 degrees F (175 degrees C). Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise. Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread. Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven. Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven. Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer. Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken. Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.
Slice bananas, and arrange on the bottom of each pie crust. Mix confectioners' sugar, cream cheese, and nondairy whipped topping with an electric mixer for about 2 minutes. Divide mixture into pie shells. Top with fresh fruit or pie filling of you choice. Chill in freezer for 2 hours, or leave in refrigerator over night. Serve!!!
Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.
Combine curing mixture, sugar, garlic powder, onion powder, mustard seed, ground pepper, red pepper, and liquid smoke in a large bowl. Mix until evenly blended, and set aside. Slice venison with the grain into strips 3/16-inch thick, and 2-inches wide. Add to curing mixture and gently mix together until every slice is coated with curing mix. Place into a plastic bag, squeeze out all air, and seal; or place into a glass or plastic bowl and cover. Refrigerate for at least 18 hours to cure. Turn oven to 150 degrees F (65 degrees C). Spray two wire racks with cooking spray, and place onto cookie sheets. Squeeze excess liquid from the venison, and lay the strips onto the prepared wire racks, making sure the pieces do not touch each other. Place the jerky into the oven, and cook until dried, 3 to 8 hours, depending on the temperature of your oven. You can tell the meat is done when it no longer bends and you could break off a piece with ease, but the meat should not be so dry as to be crisp and break. It is better to be less dry than over dried, because you can finish it by letting it air dry to perfection. Do not worry about color changes of the jerky, it will get lighter and harder as it continues to dry over time. Jerky can be frozen or kept in sealed containers in the refrigerator.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Mix flour, baking soda, and salt together in a large bowl. Beat margarine and white sugar together in a separate bowl until light and fluffy. Beat in eggs, one at a time, until fully incorporated; stir in 2 teaspoons vanilla extract. Stir butter mixture into flour mixture, alternating with eggnog, until well combined. Fold in bananas. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Remove from oven and cool on a wire rack, about 1 hour. Beat butter and cream cheese together in a bowl until creamy and smooth; beat in 1 teaspoon vanilla extract. Add confectioners' sugar; beat on medium-low speed with an electric hand mixer until combined. Spread frosting onto cooled cake.
Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties. Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.
Preheat an oven to 350 degrees F (175 degrees C). Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet. Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker. Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker. Add the pineapple chunks and green bell pepper to the slow cooker. Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.
Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.