HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla. Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking. Preheat oven to 400 degrees F (205 degrees C). Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.
In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Heat oil in a deep skillet over high heat. Add onion, celery, and garlic; cook and stir until edges of the onion are browned, about 5 minutes. Mix in chile pepper, tomato, and tomato paste; cook, stirring constantly, until softened, about 1 minute. Stir chicken broth, white wine, and bay leaves into the skillet; simmer until stew is evenly warmed, about 5 minutes. Melt butter in a pot over medium heat. Add salmon; season with salt and pepper. Cook, flipping once, until salmon flakes easily with a fork, 3 to 5 minutes per side. Separate into small pieces. Stir sour cream and lemon juice into the stew; pour stew over salmon. Remove bay leaves. Add green onions. Divide brown rice evenly between 4 bowls; ladle stew over rice.
Whisk together the maple syrup, vinegar and dry mustard. Score the ham, brush on glaze and continue to brush as it bakes. If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.
Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Toss red cabbage, tomato, baby carrots, pineapple, pecans, apple, red bell pepper, dried cherries, green onion, cilantro, parsley, dry mustard, salt, and black pepper together in a large salad bowl until thoroughly combined. Gently mix mayonnaise into the slaw and drizzle with honey; stir again to combine all ingredients. Cover bowl and chill before serving.
Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water. Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning. Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes. Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.
Pour the creamer, pudding mix, vanilla, nutmeg and brandy into a blender in that order. Cover and blend for about 1 minute. Pour into glasses.
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste). After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes. Remove from heat. Fold in cheese and sprinkle with basil. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish. Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Lightly grease a 9x13-inch baking dish. Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables. Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.
Juice carrots, tomato, strawberries, lime slices, ginger, apple, and red bell pepper using a juicer following manufacturer's instructions.
Preheat a lightly greased waffle iron. In a large bowl, mix flour, cream of tartar, baking soda, cinnamon, and sugar. Mix the water, milk powder, and eggs in medium bowl, and blend into the flour mixture until smooth. Fold in the apples. Ladle batter into the preheated waffle iron. Cook waffles until golden brown.
In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven. Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top. Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.
Beat Cheddar cheese, cream cheese, sherry, curry powder, and salt together in a bowl; spread onto a serving platter into a 1/2-inch layer. Cover platter with plastic wrap and refrigerate until firm, about 30 minutes. Spread chutney over cheese layer and top with green onion.
Fill a highball glass with crushed ice. Pour in bourbon and rhubarb soda; stir and serve.
Preheat oven to 350 degrees F (175 degrees C). Combine rolled oats with boiling water and let stand for 20 minutes. Grease and flour a 9 inch square pan. In a medium bowl, sift flour, baking soda, cinnamon and nutmeg together and set aside. In a large bowl, combine oatmeal, oil and applesauce. Add eggs, sugar and brown sugar and mix well. Add the flour mixture and mix well. Finally, fold in the raisins and nuts. Pour into the 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean.
Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick. Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.
Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot(R)). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha(R) in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.
In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms. Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat. Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.
In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.
In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.
Mix sour cream, creamy salad dressing, Cheddar cheese, tomatoes, and bacon bits in a bowl until thoroughly combined. Refrigerate until serving time; served topped with green onion.
Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan. Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate. Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside. Heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. Mix in the green pepper and peas, and season with chili powder and red pepper flakes. Stir the cooked beef, tomatoes, and tomato paste into the mixture. Reduce heat to low, and simmer 5 minutes. Mix in the kidney beans and corn. Spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. Layer with remaining skillet mixture. Cover and bake 25 minutes in the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue baking 10 minutes, or until cheese is melted and golden brown.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl combine butter, salt, pepper, parsley, mustard and horseradish; mix well. Spread about 1 tablespoon of mixture evenly over each ear of corn. Wrap tightly in heavy duty aluminum foil; seal well. Place on a baking sheet. Bake for 40 to 45 minutes in the preheated oven, or until corn is tender.
Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch. Place 1/2 cup tapioca starch and eggs in separate bowls. Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet. Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C). Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf. Cover, and cook on Low 6 hours, stirring occasionally.
Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes. Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.
Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in tomato sauce. Set mixture aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Spoon sausage mixture over spinach mixture and top with mozzarella cheese. Bake in preheated oven for 40 minutes.
Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.
Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds. Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth. Cover bowl and chill batter thoroughly, at least 6 hours to overnight. Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time. Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners. In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over. Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts. In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper. Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets. Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.
Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry. Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
Heat oil and butter in a saucepan over medium-high heat. Brown chicken on both sides then reduce heat to medium. Add lemon pepper, fennel and cream sherry. Simmer until chicken is cooked through but not dry. When chicken is cooked, remove it from the pan and set aside to cool. While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir. Tear chicken into bite sized pieces and return them to the soup. Heat until warmed through but do not boil, mushrooms and peppers should still be firm.
Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated. Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.
Heat olive oil and butter in a skillet over medium heat. Cook and stir potato strips in the hot oil-butter until browned on all sides, 20 to 25 minutes. Transfer fries to a paper towel-lined plate; season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper. Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet. Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.
In a large bowl combine all ingredients, stir to combine. Refrigerate for several hours or overnight to blend the flavors. Serve with chips or crackers.