HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet. Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate. Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.
Preheat oven to 450 degrees F. Heat oil in large nonstick skillet over medium-high heat and cook Recipe Ready Pizza Supreme Blend, stirring occasionally, 10 minutes or until vegetables are softened and any liquid is absorbed. Arrange pizza crust on baking sheet and evenly spread with pizza sauce. Top with vegetable mixture and pepperoni. Sprinkle with cheese. Bake 10 minutes or until cheese is melted.
Heat oil in a large skillet over medium high heat. Add chicken and saute until cooked through and juices run clear. Meanwhile, prepare Alfredo noodles according to package directions; when finished, stir in cooked chicken, asparagus, tomatoes and mushrooms. Sprinkle with cheese and serve.
Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel.
Place oven rack in the upper third of the oven. Preheat oven to 350 degrees F (175 degrees C). Spray 2 cushioned or heavy-duty baking sheets with cooking spray. Beat shortening and sugar together in a large mixing bowl with an electric mixer on medium speed until creamy and smooth. Beat egg into shortening mixture until well mixed. Place matzo cake meal, orange juice, potato starch, and salt into bowl with shortening mixture; beat on low speed until batter is well combined. Stir chocolate chips into batter. Drop batter by rounded tablespoons about 2 inches apart onto prepared baking sheets. Bake cookies in the preheated oven until pale golden brown, 14 to 17 minutes. Cool cookies on baking sheet for 2 minutes. Transfer to rack to cool completely.
Stir the chili sauce and brown sugar in a large skillet over medium heat until the sugar has dissolved and the mixture has come to a simmer. Stir in the ham; bring to a boil. Serve hot.
In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese. Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.
Bring a saucepan of water to a boil. Add potatoes; reduce heat to medium. Cook until tender, 15 to 20 minutes. Heat oil in a skillet over medium heat. Add mustard, cumin, and coriander seeds. Cook, stirring constantly, until lightly browned, about 1 minute. Stir in sesame seeds; cook until golden brown, 1 to 2 minutes. Add potatoes, lemon juice, lemon zest, chile peppers, and turmeric. Stir until well combined. Season with salt and pepper.
In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm. Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly. Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.
Combine coconut water, banana, apple, bok choy, sprouts, coconut, chia seeds, ginger, and spirulina powder in a blender; blend until smooth.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine. Cover and cook on low for 6 hours. Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract. Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough. Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart. Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C).
 Watch Now In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
 Watch Now Press the meat mixture into a 9x5-inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
 Watch Now Bake in the preheated oven until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 2 hours.
 Watch Now
Heat oil in a large, heavy saucepan for about 7 minutes. Ensure oil is hot enough by sticking the end of a wooden spoon into the oil; bubbles should form around the wood start to float up. Place 1 tortilla on a slotted spoon and bottom of 1 jar on top of tortilla; lower into the hot oil. Carefully remove spoon, making sure not to tear the tortilla. Mold tortilla around the bottom of the jar using the spoon; cook for about 1 minute. Remove the jar and tortilla bowl from oil using tongs, tilting the tortilla bowl so excess oil goes back into the saucepan. Lay bowl on a paper towel-lined plate to drain and cool. Repeat with remaining tortillas and jars.
Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.
Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.
Mix together shortening, butter and almonds. Sift in flour and salt. Add vanilla. Chill dough until firm. Preheat oven to 325 degrees F (170 degrees C). Roll dough with hands into 3 inch lengths, pencil thick. Form into crescents on ungreased baking sheet. Bake until just slightly brown -- about 16 minutes. Cool on pan While still slightly warm, carefully dip in a mixture of confectioner's sugar and cinnamon. These are extremely fragile cookies -- handle with care!
Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray. Combine 1 1/2 cup all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf. Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife. Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.
Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet. Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes. 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. Gently stir cooked noodles into skillet with chicken and cream sauce.
Drain pineapple, reserving juice. Sprinkle with salt. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.
Put cranberries in a food processor and blend until well chopped. Transfer cranberries to a large bowl, and mix in pineapple, pecans, marshmallows and sugar. In a medium bowl, beat cream with an electric mixer until stiff peaks form. Fold whipped cream into cranberry mixture. Chill until ready to serve. (Or, freeze for 2 hours before serving.)
Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl. Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.
Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Pour the milk into a mixing bowl, and sprinkle 1 package of strawberry gelatin overtop. Stir to dissolve the gelatin, then stir in the coconut and graham cracker crumbs until a stiff dough forms. You may need to use additional graham cracker crumbs to make a firm dough. Roll the dough into approximately 30 - 1 inch balls. Pour the remaining strawberry gelatin into a small bowl, and roll the cookies in the gelatin to coat. Place the cookies onto a serving tray, and press a whole clove into each to form a stem.
Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish. Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer. Heat queso fresco in the microwave until slightly softened, about 3 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve 1/4 cup of bacon drippings in the skillet. Place green beans and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain. Place mushrooms and onion into the skillet with the reserved bacon drippings. Cook and stir over medium-high heat for 10 minutes; drain. Reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. Stir in the green beans. Season with pepper, and transfer to a 2 quart baking dish. Melt the cheese sauce in the microwave, and pour over the green bean mixture. Sprinkle with reserved bacon, and serve.
Mix apples and candy bar pieces together in a large bowl. Mix softened cream cheese and marshmallow cream together in a separate bowl. Fold into the apple-candy mixture. Refrigerate for at least 1 hour before serving.
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Preheat oven to 400 degrees F (200 degrees C). Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles. When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet. Bake for 15 minutes, or until cheese is melted and golden brown.
Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes. Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese. Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.
Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.
Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt. Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk. In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan. Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.
In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. Add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. Stir until well blended. Add red food coloring. Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!
Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Pour water into the crock of a slow cooker. Stir in the ginger, cardamom pods, cloves, cinnamon sticks, and peppercorns. Turn to High; simmer for 8 hours. Steep tea bags in the hot spiced water for 5 minutes. Strain tea into a clean container. Stir in sweetened condensed milk; serve hot.
Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.
Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated. Shape beef mixture into 5-ounce, 1/2-inch thick patties. Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.
Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until soft and translucent, 5 to 10 minutes. Heat a large pot over medium-high heat. Cook and stir turkey and chili seasoning in hot pot until turkey is browned and crumbly, 5 to 10 minutes. Stir onion-garlic mixture into turkey mixture. Add chili beans, corn, black beans, water, diced tomatoes, and tomato paste; stir. Bring to a simmer, reduce heat to low, and simmer until flavors blend, 1 hour.
Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat. Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl. Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside. Set the oven to 300 degrees F (150 degrees C). Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet. Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.
Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.
In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.
Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and sugar. Bring to a rapid boil, stirring until sugar is dissolved. Remove from heat, and cool to lukewarm. Place the shrimp and cilantro into a resealable plastic bag. Pour the lukewarm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times. Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.
Preheat an outdoor grill for high heat. Lightly oil grill grate, and place onion on grill. Cook until slightly blackened. Dice onion, and combine with mango, garlic, habanero, cilantro, and apple cider in a mixing bowl. Season with salt to taste.
Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano. In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm. In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt. In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple. With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart. Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.