HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips. Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes. To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.
Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread. Divide the cucumbers, raisins, walnuts, and herbs among four bowls. Pour one-fourth of the yogurt mixture into each bowl. Top with rose petals, and add a few ice cubes to each bowl. Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes.
In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed. Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.
Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start. When dough is complete, place dough on floured surface and knead 10 to 12 times. In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes. Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.
Preheat an oven to 375 degrees F (190 degrees C). Heat the vegetable oil in a large skillet over medium heat. Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes. Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them. Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes. Gently fold the mahi mahi pieces into the soup mixture. Line a 9-inch deep-dish pie plate with one of the prepared pie crusts. Pour the soup mixture with the mahi mahi into the pie crust. Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips. Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.
Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
Preheat oven to 425 degrees F. Mix tomatoes, oil and 1/2 package of the Seasoning Mix in large bowl. Place in single layer on large, shallow, foil-lined baking pan. Roast 25 minutes or until tomatoes are soft and browned on top. Let cool. Mix cooled tomatoes and lemon juice in large bowl. Add salmon, cream cheese, mayonnaise and remaining Seasoning Mix; gently stir until well blended. Garnish with basil. Serve with sliced baguette or crackers.
In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces. Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain. While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings. Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover. Simmer 20 minutes, without boiling. Serve hot.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 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. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.
Place chicken, 1 onion, 2 stalks celery, and salt in a large pot with enough water to cover. Bring to a boil. Reduce heat, and gently boil 90 minutes, or until chicken meat falls easily from the bone. Drain, reserving broth. Chop chicken, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a large bowl, mix crumbled cornbread, crumbled biscuits, 2 cups celery, 2 large onions, sage, poultry seasoning, seasoned salt, and red pepper. Stir in eggs and reserved chicken broth. The mixture should be very thin. Transfer mixture to the prepared baking dish. Bake 45 minutes in the preheated oven, stirring often. Mix chicken into the dressing mixture. Continue baking 15 minutes, until lightly browned.
Combine butter, sugar, golden syrup, and cocoa powder in a saucepan over medium-low heat; cook and stir until smooth, 2 to 4 minutes. Stir in biscuits and raisins. Pour mixture onto a rimmed 8 x 12-inch jelly roll pan; press to flatten. Melt milk chocolate and dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 4 minutes. Pour melted chocolate over base in the jelly roll pan. Refrigerate until set, about 1 hour. Cut into 20 pieces.
Heat about 1 inch of oil in a skillet over medium heat. Fry okra in the hot oil to reduce the stickiness of the okra yet maintaining the green color, 2 to 3 minutes. Transfer fried okra to a paper towel-lined plate. Heat 2 tablespoons oil in a separate skillet; cook and stir onion and salt until onion is transparent, 5 to 10 minutes. Add green chile pepper, ginger paste, garlic paste, and turmeric and cook until onion is evenly coated, about 1 minute. Stir tomatoes into seasoned onion mixture and cook for 2 minutes. Add ground coriander, ground cumin, and cayenne powder; cook and stir until tomatoes are cooked but not completely mashed, about 4 minutes. Mix bell peppers and cilantro into onion-tomato mixture; cook and stir for 2 minutes. Add okra and cook over very low heat for 4 minutes. Sprinkle garam masala over okra.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.
Whisk egg in a microwave-safe mug. Stir yogurt, walnuts, flour, flax, oats, honey, cinnamon, and baking powder into egg until well-combined. Microwave until set, 90 to 100 seconds. Turn out over a plate to remove muffin from mug.
In a medium bowl, heat honey in the microwave until bubbly, about 1 minute. Stir in the butter until melted. Beat in the egg and vanilla. Combine the wheat flour and cocoa; stir into the batter until well blended. Cover dough and chill in the freezer for 1 hour or several hours in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Roll dough into small logs of random length and shape like poops. Roll the poops in the nugget cereal and place them 1 inch apart onto ungreased cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until firm. Serve in a disposable cat litter box on a bed of nugget cereal, with a cat litter scoop. I hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding
Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside. Heat oil over high heat in a skillet. Stir in chicken. Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes. Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes. Garnish with cilantro and serve.
Grind cumin seeds in a blender. Add garlic, water, cayenne pepper, and salt; blend into a smooth paste.
Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours. Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.
Place 1 3/4 cups plus 1 1/2 tablespoons milk, white sugar, butter, and lemon zest in a saucepan. Bring to a boil; remove from heat. Place bread crumbs in a bowl; add milk mixture. Let cool completely, at least 20 minutes. Preheat oven to 338 degrees F (170 degrees C). Butter a baking dish. Whisk 3 beaten egg yolks into the milk-bread crumb mixture. Pour half of the custard into the prepared pan. Heat jam in a saucepan over medium-low heat until melted, about 2 minutes. Pour half over the pudding in the baking pan. Add the remaining custard; pour the remaining jam on top. Bake in the preheated oven for 35 minutes. Remove pudding from oven; reduce oven temperature to 300 degrees F (150 degrees C). Beat 3 egg whites in a bowl until frothy. Add caster sugar gradually, continuing to beat until peaks form. Spread the meringue over the pudding. Bake in the hot oven until top is lightly browned, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl. Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries. Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool. To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease. Melt butter in the same skillet. Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes. Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups. Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.
Preheat oven to 400 degrees F (200 degrees C). Place eggs in a 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 and peel. Cut eggs in half lengthwise and remove yolks. In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs. Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.
Fill an old-fashioned glass with 1 cup crushed ice. Set aside in the freezer. Combine light rum, gold rum, orange Curacao, orgeat, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled old-fashioned glass. Top with dark rum. Garnish with a wedge of pineapple and a maraschino cherry.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine the mushroom soup, Cheddar cheese soup and the milk. Mix until well blended. Season the pork steaks with the oregano, basil and salt and pepper to taste. Pour about 2 cups of the sauce into a 9x13 inch baking dish and place the pork steaks over the sauce. Top the steaks with the remaining sauce. Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour, then turn steaks over, making sure they're always covered with the sauce, and bake for another 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan. Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator
To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete. Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Crumble yolks and set aside. Beat together until creamy butter or margarine, sugar and vanilla extract. To this, add raw egg yolks and crumbled hard boiled egg yolks and mix well. Gradually add flour and salt. Chill dough in refrigerator. Using small amounts of dough, roll out to 1/4 inch thickness. Cut into 2 inch round shapes and place on greased cookie sheet. Beat together 1 egg white and 1 tablespoon of water. Brush tops of cookies with egg white glaze and sprinkle with poppy seeds. Bake at 350 degrees F (175 degrees C) for 10-12 minutes until lightly browned.
In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.
Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken. Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet. Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes. Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce. Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners. Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted. Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined. Fill cupcake liners with the batter. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard. Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours. Remove the flap meat from the marinade and shake off excess. Discard remaining marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap(R) Aluminum Foil. Set aside. Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside. Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice. Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes. Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.
Insert metal blade in food processor bowl. Add flour, sugar, yeast, and salt; process 10 seconds to combine. Place butter and egg in food processor. Begin processing, then slowly pour warm water through feed tube just until dough forms a ball, about 10 to 15 seconds. Continue processing for 60 seconds to knead dough. Carefully remove dough from processor bowl and place on a lightly floured surface. Cover and let rest for 10 minutes. Form dough into a loaf and place in a lightly greased 8x4 inch loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.