HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, combine sugar, cocoa powder, milk, butter and vanilla. Bring to a rolling boil, stirring constantly, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until mixture cools and thickens to spreading consistency. Spread onto completely cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 15x10 inch jellyroll pan. In a medium bowl, cream together the margarine, butter, and sugar, until smooth. Stir in the egg yolk and vanilla. Combine the flour, salt, and 1/2 teaspoon of cinnamon, stir into the creamed mixture. Press the mixture evenly into the prepared jellyroll pan. Beat the egg white until frothy, and spread it over the top of the dough. Combine the remaining cinnamon and sugar, sprinkle it and the nuts over the top of the cookies. Bake for 15 to 17 minutes in the preheated oven. Cut into diamonds while still warm, then cool completely before removing from the pan.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water. Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.
Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour into pie crust. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes. Cool for 2 hours before serving.
Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted. Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole. Bake in the preheated oven until casserole is heated through, about 20 minutes.
Heat oven to 425 degrees F. Grease or spray 15x10x1-inch pan. Unroll pizza dough in pan. Using an offset spatula, spread beans over crust, leaving 1-inch border around edges. Spread with enchilada sauce; sprinkle with cheese. Bake about 15 minutes or until cheese is bubbly and melted. Sprinkle with green onions. Serve with sour cream and salsa.
In a large punch bowl, prepare the orange and pineapple juice according to package directions. Stir in the rum, banana liqueur and Grenadine. Float slices of orange, lime and lemon on top.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies. Bake in the preheated oven until edges are golden, about 20 minutes.
Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder. Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl. Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours. To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.
Preheat oven to 425 degrees F (220 degrees C). Lightly spray 6 - 3 inch muffin cups with nonstick cooking spray. Place chopped chocolate and butter in a metal bowl. Set bowl above a saucepan of lightly simmering water and melt until completely smooth and even. Remove from heat and stir in eggs and yolks with a whisk. Lastly, stir in powdered sugar and flour. Bake in preheated oven for exactly 7 minutes. The cake may appear under-baked. Remove from oven and serve immediately.
Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal. Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste. Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat. Mix 2/3 of the remaining lard into the pork mixture. Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel. Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles. Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.
Preheat oven to 350 degrees F (180 degrees C). Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well. Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large, deep skillet, crumble the sausage and cook over medium high heat until evenly brown. Drain well. In a medium bowl, stir together the sausage, Cheddar cheese and baking mix. Form the mixture into 1 1/2 inch balls and arrange on a large ungreased cookie sheet. Bake in the preheated oven 10 to 15 minutes, or until cheese is bubbly and baking mix is golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a nonstick skillet over medium heat. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic. Add couscous flavor packet and cumin; season with salt and pepper. Add couscous; stir and cover. Reduce heat and simmer until couscous is tender, 5 to 10 minutes. Mix tomato sauce, ketchup, Worcestershire sauce, and hot sauce together in a bowl. Season sauce with salt and pepper. Bring a large pot of lightly salted water to a boil. Add green bell peppers, red bell peppers, and yellow bell peppers. Cook uncovered until slightly tender, 3 to 4 minutes. Drain in a colander and rinse under cold water for several minutes to stop the cooking process. Drain; shake to dry. Sprinkle salt and pepper inside peppers. Place a small amount of feta cheese in the bottom of each bell pepper. Fill each pepper halfway with the turkey-couscous mixture; add more feta and fill to the top with more couscous. Cover top with more feta; spoon sauce on top. Place peppers in an oven-proof baking dish. Bake in the preheated oven until tops are browned, about 20 minutes.
In a medium bowl, toss the turkey with the Southwest marinade seasoning to coat, and allow to stand for 15 minutes. Meanwhile, prepare a strawberry salsa by stirring together the diced strawberries, red onion, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper; set aside. Heat vegetable oil in a large skillet over medium-high heat. Add turkey, and cook until firm and lightly browned, about 5 minutes. Once done, microwave the tortillas for 30 seconds. To assemble, evenly divide the cooked turkey onto each tortilla. Top with spinach, blue cheese and strawberry salsa, and roll into a wrap.
Mix the tomatoes and salt in a mesh strainer. Let mixture sit and drain for 15 minutes. Preheat oven to 450 degrees F (230 degrees C). Combine the drained tomatoes, 8 ounces of mozzarella cheese, onion, basil, pepper, olive oil, jalapenos, olives, and mushrooms in a bowl. Spread the pizza sauce evenly onto the pizza crusts. Distribute tomato mixture over the two pizza crusts evenly. Sprinkle 8 ounces of mozzarella cheese and the Parmesan cheese over both pizzas. Bake pizzas in preheated oven until cheese is completely melted, 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side. Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork. Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil. Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Combine tea, berries, pineapple, banana, lemon juice, mint, and honey in a blender. Blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Whisk 1 1/3 cups flour and white sugar together in a bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse crumbs. Press flour mixture evenly into bottom of prepared pan. Bake in the preheated oven until light golden, about 10 minutes; remove base from oven to cool slightly, leaving oven on, about 5 minutes. Sprinkle base evenly with raisins and walnuts. Beat eggs well in a bowl with an electric mixer; beat in brown sugar until creamy, about 2 minutes. Beat 1/4 cup butter, vinegar, 1 tablespoon flour, and vanilla extract into sugar mixture just until combined; pour over base, covering raisins and nuts. Bake in the preheated oven until bubbly, about 30 minutes. Allow to cool completely, about 30 minutes; cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter. Bake 30 minutes. Serve hot or cold.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly. Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed. Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Melt the butter in a skillet over medium heat. Stir in the onion, honey, ketchup, soy sauce, and hot sauce. Cook and stir 5 minutes, until onion is tender. In a bowl, mix the onion mixture with the ground beef. Transfer to the prepared baking dish. Bake 1 hour in the preheated oven, or to an internal temperature of 165 degrees F (70 degrees C).
Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired. Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely. Preheat an oven to 350 degrees F (175 degrees C). Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties. Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.
Open Reynolds(R) Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place chicken in Reynolds(R) Slow Cooker Liner. Place onions and bell peppers on top of chicken. Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker. Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done. Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds(R) Slow Cooker Liner and toss.
Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour. Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper. Preheat oven to 350 degrees F (175 degrees C). Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined. Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese. Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Preheat oven to 475 degrees F (245 degrees C). Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan. Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes. Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
In a small skillet, stir together Stevia In The Raw and 1 teaspoon water to dissolve stevia. Add butter and cook over medium heat, stirring occasionally, until deep brown bits form on the bottom of the pan. Remove from heat and stir in cream, pumpkin, vanilla, salt, and spice. Heat milk until steaming, then add coffee and pumpkin caramel mixture, and stir to combine. If desired, top with whipped cream and sprinkle with pumpkin pie spice.
Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan. Combine the oats, flour, brown sugar, butter, salt and baking soda. Mix well. The mixture will be crumbly. In a saucepan over low heat, cook the chopped dates with the water and the white sugar until the pulp is soft and well mixed. Layer 1/2 of the oat mixture onto the bottom of the prepared pan. Top with the date mixture and then finish off with the remaining oat mixture. Press down slightly on layers to compact. Bake at 350 degrees F (175 degrees C) for 45 minutes or until top crust begins to brown.
Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade. Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.
Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.
Preheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.
In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and salt. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!
Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator. Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other. Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce. Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch springform pan. In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins. Bake in preheated oven 45 minutes, or until the potatoes are tender.
Sift together the flour, baking powder and salt; set aside. Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine. Divide dough into two parts. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). Chill both halves of the dough. Roll out the black and white sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. Shape into uniform roll. Chill dough for up to one hour. Preheat oven to 400 degrees F (205 degrees C). Slice chilled dough into 1/8 inch thick slices. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side. Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.