HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into star shapes. Decorate with frosting and/or candies. Best if served the same day.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with non-stick aluminum foil. Combine potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly coated. Spread potato mixture onto the prepared baking sheet. Roast in the preheated oven for 15 minutes. Remove baking sheet from oven, stir potato mixture, and continue roasting until potatoes are crisp, about 20 minutes more. Place prosciutto in a skillet over medium-high heat; cook and stir until slightly crisp, 3 to 4 minutes. Transfer prosciutto to a cutting board and chop. Top potato mixture with prosciutto, basil, parsley, and Parmesan cheese.
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid. Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Whisk buttermilk, vegetable oil, eggs, 1/3 cup cocoa powder, and 1 teaspoon vanilla extract in a bowl until smooth. Whisk flour, sugar, baking soda, and 1/2 teaspoon salt in a separate bowl. Add dry ingredients to buttermilk mixture and whisk in hot water. Spread batter in prepared cake pan. Bake in the preheated oven until set and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 35 minutes. Let cool. Beat confectioners' sugar, cream, butter, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a bowl using an electric mixer until frosting is smooth and creamy. Spread onto cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, oil, eggs, and water. Mix until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water. Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan. In a large mixing bowl, cream the shortening with the sugar, vanilla, and almond extract. Stir in the egg and mix until well blended. In a separate bowl, mix together the flour, baking powder, cinnamon, cloves and salt. Add to the first mixture and mix well. Spread half of the dough into the pan. Cover with a layer of marmalade. Spread the remaining dough over the top Bake for 25 minutes. Let cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan. In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil. Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Stir together flour, baking powder, baking soda, cinnamon, and salt. In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly. Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan. Bake the crust until it's light golden brown, about 8 to 10 minutes. While the crust is baking, whisk together the filling ingredients. Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set. Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish. In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish. In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers. Bake 15 minutes in the preheated oven, until lightly browned.
Preheat the oven to 350 degrees F (175 degrees C). Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling. Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust. Bake in the preheated oven until filling is set, about 45 minutes.
In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours. Strain stock, reserving chicken, and refrigerate for 30 minutes. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side. Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables. Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
Preheat oven to 350 degrees F (175 degrees C). Mix the butter, sugar and egg until smooth and creamy. Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. Mix until combined. Drop by heaping teaspoons onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned around the edges.
Arrange sliced peaches in the bottom of a serving bowl; sprinkle with cinnamon. Combine milk, egg yolks, sugar, and flour together in a saucepan; cook and stir over medium-low heat until pudding thickens and clings to the back of a spoon, about 20 minutes. Remove from heat and stir in vanilla. Pour pudding over prepared peaches. Refrigerate until chilled, about 2 hours.
Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker. Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker. Pour enough water in the slow cooker to cover all the ingredients. Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.
In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
Heat a skillet over low heat. Spread butter on one side of each slice of bread. Place bread slices, buttered side down, in skillet. Divide applesauce onto both slices of bread, and spread to the edges. Cook until lightly browned, about 5 minutes. Fold slices together, and cool 5 minutes. Cut into quarters.
In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and crushed garlic. Place flank steak in a large resealable plastic bag. Pour the marinade over steak. Seal, and marinate in the refrigerator at least 3 hours. Preheat grill for high heat. Oil the grill grate. Place steaks on the grill, and discard marinade. Cook for 5 minutes per side, or to desired doneness.
Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish. In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell. Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
Preheat frying oil to 350 degrees F (175 degrees C) in a heavy-bottomed pot or fryer. Combine shredded Jack cheese, green chiles, crabmeat, piquillo pepper, scallions, Shamrock Farms Zesty Jalapeno Sour Cream, salt, and pepper in a bowl. Mix until fully combined. Unroll phyllo dough and cut into 4 sections, then place under a kitchen towel when not being used. Take 3 to 4 sheets from one of the sections of phyllo and place on a clean work surface. Place 1 to 2 tablespoons of filling in the lower center of the phyllo then fold it up over once to cover the filling. Brush water around the edges. Fold in the right and left edges toward the center to create an envelope, then fold it up toward the top to complete the 'package' and seal with a dab of water on the outside edge. Repeat with remaining phyllo and filling. Drop phyllo packets gently into the oil, 1 or 2 at a time, and fry for 45 seconds. Flip and fry another 45 to 90 seconds until fully browned and crisped. Place on a paper towel on a baking sheet in the oven at 200 degrees F (95 degrees C) to keep warm while the rest are fried. Serve hot.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels; reserve the grease. Place the cooked bacon in a food processor; process until finely chopped. Preheat oven to 350 degrees F (175 degrees C). Beat sour cream and cream cheese in a bowl until smooth. Add the bacon pieces, green bell pepper, and green onion; blend until evenly combined. Cut about a 1/2-inch slice from the top of the round bread loaf. Scoop out the center, reserving the pieces of bread. Baste the inner surface of the bread bowl with the reserved bacon grease. Place the bread bowl, the reserved pieces of bread, and sourdough bread pieces in a baking pan. Bake in the preheated oven until lightly toasted, about 20 minutes. Remove and fill the bread bowl with the cream cheese mixture. Return to the oven and continue baking until the filling is bubbling, about 20 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan. Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.
Rinse buckwheat with cold water in a colander; drain. Heat a skillet over medium heat; cook and stir buckwheat until toasted and fragrant, 5 to 10 minutes. Transfer to a bowl. Heat olive oil in the skillet over medium heat; cook and stir onion and carrot until onion is golden, 5 to 10 minutes. Add mushrooms; cook and stir for 5 minutes more. Melt butter in a pot over medium heat; add buckwheat and stir to coat. Add onion mixture, water, salt, and pepper; bring to a boil. Reduce heat, cover pot, and simmer until liquid is absorbed, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk. Bake in preheated oven until lightly browned, 20 to 25 minutes.
Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper. Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.
Combine brown sugar, cumin, garlic powder, onion powder, paprika, chili powder, onion powder, kosher salt, black pepper, cayenne pepper, ginger, and celery seed in a large bowl; mix with your hands to break up and chunks of brown sugar.
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend. Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans. Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend. Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.
Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces. In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar. Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.
Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms. Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick. Place patties in refrigerator or freezer to help hold together, about 10 minutes. Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C). Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.
Stir mashed avocado with lime juice in a bowl until smooth. Fold tuna, tomatoes, capers, and scallion through the avocado; season with salt and pepper.
Mix chickpeas, oats, hummus, peanut butter, and sriracha together in a bowl until well combined. Roll mixture into a ball then flatten with your hands to form a patty. Cook patty in a skillet over medium heat until both sides are brown, about 10 minutes.
Cook pasta in a large pot of boiling water until al dente. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets. Unroll the crescent roll dough and separate into triangles. Roll or press the triangles out on a clean surface, making them larger than their original size by half. Lay the triangles out on the prepared baking sheets; set aside. Finely chop the crabmeat and place in a large mixing bowl. Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined. Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close. Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.
Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water. Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more. Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick. Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans. Sift together the flour, 1/2 cup cocoa, baking soda and salt. Set aside. In a large bowl, cream together the shortening and cane syrup until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla. Beat in the flour mixture alternately with 2/3 cup milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Frost between layers, on top and sides with Easy Chocolate Frosting. To make Easy Chocolate Frosting: In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa and 1/4 cup plus 2 tablespoons milk. Cook over low heat, stirring constantly, until mixture boils. Remove from heat. Gradually beat in confectioners' sugar and continue beating until spreading consistency is achieved. Beat in vanilla.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets. Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack. Pulse pecans in a food processor until finely chopped; transfer to a bowl. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes. Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.
Stir cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt together in a bowl with a fork until evenly mixed.
In a food processor, finely chop the cilantro, garlic, and jalapenos. Place the tomatoes and cumin in the food processor. Coarsely chop the tomatoes. Transfer the mixture to a bowl. Mix in the green onions, lime juice, and olive oil.
Combine strawberries, yogurt, orange juice, lemon juice, simple syrup, and vanilla extract in a blender; blend until smooth. Refrigerate soup until chilled, about 30 minutes.
Combine chocolate drink mix, avocado, milk, chia seeds, honey, and cocoa powder in a food processor and pulse until smooth and well blended. Pour into a serving dish and eat immediately or chill for 10 minutes.