HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together butter or margarine, shortening, sugars, eggs and vanilla. Add dry ingredients (except candy) and mix well. Dough will be greasy. Using a floured surface and rolling pin, roll out dough. Cut out 2 inch heart shaped cookies. Using a 1 inch heart shaped cookie cutter, cut out a smaller heart in the middle of the larger one. Put cookies on a foil lined cookie sheet. Inside of cut-out heart, sprinkle crushed candy crumbs (such as red life savers or candy canes). Spread the crumbs to the inside edges of the cookie. Bake at 350 degrees F (175 degees C) for 10-12 minutes. When cookes have cooled, remove from sheets. The cookie can be frosted if you desire.
Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine. Pour brine into a large bucket; add more ice to finish cooling.
In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries. Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk. When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.
Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes. Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes. Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart. Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish. Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika. Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil in a saucepan. Stir stuffing mix into the water, place a lid on the saucepan, and remove pan from heat. Let sit until the stuffing is thickened, about 5 minutes. Fluff stuffing with a fork. Mix sauerkraut, chicken, Swiss cheese, and Cheddar cheese together in a large bowl. Stir enough French dressing into the sauerkraut mixture to moisten to your liking; spread into a casserole dish. Spread stuffing over the sauerkraut mixture. Bake in the preheated oven until browned along the edges, about 25 minutes.
Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough. Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). Mix coconut oil and ghee together in a bowl. Whisk coconut flour, almond flour, and sea salt together in a separate bowl. Pour in coconut oil mixture. Stir in eggs until a dough is formed. Press dough into a 9-inch pie pan, evenly pressing in on the bottom and sides. Bake in the preheated oven until golden brown, about 25 minutes. Let cool before adding filling.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish. Place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. Cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. Cool, and use a knife to shred the chicken. Set aside. Place the refried beans in a saucepan over medium heat. Stir until thoroughly heated. Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the refried beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese. Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda. In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine. Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters. Bake for about 40 minutes, or until browned. Cool completely before slicing.
Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl. Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour. Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature. Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool. Preheat oven to 375 degrees F (190 degrees C). Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg. Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.
In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.
In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Preheat outdoor grill for medium heat, and lightly oil the grate. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note. Generously coat both sides of shrimp with mayonnaise. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Heat the oil in a skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes then add the green beans. Stir to coat with the flavors in the pan. Season with soy sauce and fish sauce and let simmer for about 2 minutes, stirring occasionally. Pour in the water and let simmer for about 10 minutes, or until green beans are tender. Stir in tomato and season with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger. Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan. Whisk eggs, maple syrup, sour cream, and butter together in a bowl. Whisk flour, tea, ginger, baking soda, and salt together in a large bowl; pour egg mixture into flour mixture and stir until all ingredients are moist. Spread cake mixture evenly into prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes; remove pan to cool on a wire rack before cutting into squares, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well. Pour batter into the prepared cake pan. Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes. Cool cake completely. Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze. Spread frosting on cooled cake and sprinkle with lemon zest to serve.
Preheat oven to 375 degrees F (190 degrees C). Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed. Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart. Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.
Dissolve cocoa powder in hot water in a saucepan; add milk and bring to a boil. Add salt and oats; simmer over low heat, stirring constantly, until oatmeal has thickened, about 15 minutes. Remove from heat; stir in honey.
Preheat oven to 425 degrees F (220 degrees C). Put butter and apples in 11x13 glass baking dish. Bake until butter and apples begin to melt and brown (about 5 minutes). Remove from oven and set aside. Place eggs in a blender and pulse until smooth; add coconut milk, applesauce, arrowroot powder, almond flour, vanilla, 2 tablespoons maple syrup, and sea salt. Blend until smooth, 45 to 60 seconds. Carefully pour batter over browned butter-apple mixture in the casserole dish. Bake until pancake is set in the middle and edges are lightly browned, about 20 minutes. Dust with cinnamon before serving, if desired.
To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla. Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix. Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Cut potatoes into wedges; place on prepared baking sheet approximately 1 inch apart. Drizzle with olive oil; sprinkle salt and pepper over wedges. Bake in preheated oven until golden brown and crispy, about 30 minutes. Combine hot pepper sauce and melted butter in a large bowl with a tight-fitting lid. Add potatoes, cover with lid, and toss to coat evenly. Pour onto serving platter; drizzle with ranch salad dressing.
Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat. Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again. Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, 1/4 cup powdered sugar, and vanilla until smooth and light. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, then drop onto greased cookie sheets in rounded teaspoons. Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, then roll in powdered sugar. Cool completely on a wire rack, then roll in powdered sugar once again.
In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk. Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.
Heat oil in a saucepan to 300 degrees F (150 degrees C). Saute peppers, garlic, and ginger in hot oil until fragrant, 2 to 3 minutes. Season pepper mixture with curry powder and salt. Reduce heat to low and cook to let the flavors blend, 1 to 2 minutes. Transfer pepper mixture to a blender; add mango cubes and blend until smooth. Pour blended mango mixture into the saucepan, bring to a simmer, and cook until slightly thickened, 5 to 10 minutes.
Combine soy milk, ice, chocolate syrup, tahini, stevia, and mint in a blender. Blend until smooth.
Put ice in pint glass. Pour the lime juice, pepper vodka, simple syrup, orange juice, and passion fruit puree over the ice. Stir the vodka mixture together and strain into a martini glass. Drizzle the pomegranate juice down the inside of the glass to create a color separation. Garnish with the chile pepper slice.
Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside. Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes. Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces. Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.
Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute. Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes. Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.
Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit. In a medium bowl, stir together the sugar and cornstarch. Add the peaches and blackberries, and toss gently to coat. Set aside. Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart. Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.
To Make Ice Ring: In a large ring-shaped plastic container, arrange lemon and lime slices in a decorative pattern along the bottom. Fill with just enough water to cover and freeze for at least 4 hours, or until solid. To Make Punch: Dip ice ring mold in warm water to loosen. Remove ice ring and place into a large punch bowl. Pour in the grape juice, lemon juice and lemon-lime soda. Stir gently and serve.
Preheat oven to 350 degrees F (180 degrees C). Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake. Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.
Preheat oven to 350 degrees F (175 degrees C). Cream sugar, shortening and molasses together. Mix the baking soda into the hot water. Add dry ingredients alternately with the water mixture. Drop from a spoon onto a greased cookie sheet. Bake for 10 minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.
On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture. Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.