HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour. Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack. Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
Heat olive oil in a skillet over high heat. Add beef and cook until browned, about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm. Reserve the oil in the skillet. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to low and simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi and cook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.
Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted. Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.
Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a small saucepan, bring the 11/4 cup of water, raisins, shortening, cinnamon, and nutmeg to a boil. Remove from heat, beat in eggs, one at a time. Dissolve salt, soda, and liquid sweetener into the remaining 2 tablespoons of water; add alternately to the egg mixture, with the flour and baking powder. Drop cookies by teaspoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.
Heat the oil in a large iron skillet or Dutch oven over medium-high heat. Season pork chops with a little salt and pepper, then brown them in the hot oil on both sides. Remove the chops to a plate, and add the syrup, tomato sauce, and tarragon. Reduce heat to medium-low, and when the sauce mixture is warm, return the pork chops to the sauce, and simmer for 15 minutes, or until the chops are cooked through. Remove the chops from the sauce, and set aside, keeping warm. Add the rice to the sauce, cover, and cook until rice is tender, about 10 minutes. Serve rice and sauce with pork chops over the top.
Combine garbanzo beans, macadamia nuts, olive oil, onion powder, garlic powder, salt, and pepper in a high-powered blender or food processor. Cover and puree until smooth, adding the reserved liquid if necessary. Add pesto to the puree and pulse to combine.
Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth. Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.
Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more. Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.
Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock. Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes. Season chowder with salt and pepper. Garnish with parsley.
Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking. In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well. Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.
Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high. Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through. Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.
In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.
In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy. Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy. Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
In a shallow dish stir together chili sauce, teriyaki sauce, and vinegar. (Set aside 2 tablespoons.) Place salmon in dish skin side up and let marinate for 30 minutes. Toss together cabbage, carrots, green onions, and half the walnuts with reserved marinade and refrigerate. Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, blend the butter, vanilla and sugar at medium speed. Add eggs one at a time beating at medium speed after each one until well blended. Sift the flour, hot chocolate mix, baking powder and salt. Gradually add this mixture to the egg mixture, mixing at low speed. Melt the candies in the microwave or oven. Stir with a spoon until the caramel and chocolate is blended together. Pour into the batter and blend quickly. Pour batter into a greased 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the brownies begin to separate from the pan's edges. Let cool then store brownies in an airtight container.
Place freekeh in a bowl and cover with cold water. Set aside. Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well. Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes. Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.
Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.
Preheat the oven to 375 degrees F (190 degrees C). Put the rice in a medium oven-proof bowl. Pour in the beef broth and French onion soup. Empty the can of mushrooms into the bowl, and place the stick of butter in without stirring. Cover the bowl with foil, a lid or oven-proof plate. Bake for 1 hour in the preheated oven. Remove the bowl from the oven and stir. Let stand for a few minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan. Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours. Remove pork shoulder from pot and shred.
Mix Cabernet Sauvignon, blackberry brandy, peach mango juice, pineapple juice, and water in a large pitcher to make sangria. Serve over ice.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9 inch square pan. Stir sesame seeds into melted butter, and set aside to cool. Sift together the flour, baking powder, and salt. In a medium bowl, mix the eggs, sugar and vanilla into the butter mixture. Add dry ingredients and stir until well blended. Pour batter into the prepared pan, spread evenly. Bake for 20 to 25 minutes in the preheated oven. Cool and cut into squares.
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 11 minutes. Drain. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking dish. Heat 1 tablespoon olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Combine chopped tomatoes, 3/4 cup mozzarella cheese, heavy cream, tomato paste, sour cream, remaining 3 tablespoons olive oil, and cooked garlic in a large bowl and season with Italian herbs, salt, and pepper. Mix in penne pasta and spread into the prepared baking dish. Cover with sliced tomatoes and sprinkle with remaining 1 cup mozzarella cheese, and Parmesan cheese. Bake in the preheated oven until cheese is melted, about 30 minutes.
Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Place green onions on a flat work surface. Slice whites and about 1 inch of the green parts thinly. Reserve 1 tablespoon sliced green onions for the sauce. Combine pork, egg yolk, green onion, garlic, cilantro, and salt in a bowl. Mix filling thoroughly by hand. Separate and place wonton wrappers onto your work surface. Spoon about 1 teaspoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal the potsticker, removing any air pockets. Bring a large pot of water to a boil. Add a few potstickers; cook until they float to the top, about 2 minutes. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Repeat with remaining potstickers. Mix soy sauce, sesame oil, and rice vinegar together in a small bowl with a fork to make sauce. Add the reserved green onions. Serve sauce alongside the potstickers.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and 1/2 cup sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1/2 inch thick and 2 to 3 inches long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Mix flour, sugar, 1 ounce cup cocoa powder, and salt together in a bowl. Add egg, milk, melted margarine, and vanilla extract. Stir well to combine and transfer to a large microwave-safe bowl with sides at least 2 inches high. Combine brown sugar and 1 ounce cocoa powder in a bowl. Sprinkle on top of the batter in the microwave-safe bowl. Pour warm water gently over the cake; use a fork to gently prick a few holes in the cake to allow water to seep in. Cook in the microwave on high power for 5 minutes. Serve with ice cream or custard.
Preheat oven to 350 degrees F (180 degrees C). Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well. Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten. Bake until edges are lightly golden.
Stir together confectioners' sugar and milk in a small bowl until smooth. Beat in corn syrup and almond extract until royal icing is smooth and glossy. Add food coloring to your desired intensity.
Slightly moisten rim of a large martini glass, and dip in course salt to rim the glass. Combine tequila, orange liqueur, sweet and sour mix, orange juice, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with jalapeno-stuffed green olives.
Heat oven to 350 degrees F. Combine ingredients. Spoon into 2-qt. casserole. Bake 35 min. or until heated through.
Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes. Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours. Beat eggnog mixture with an electric mixer until light and fluffy. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture. Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.
In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar. Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain. Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.
Mix mayonnaise and sriracha sauce together in a small bowl. Refrigerate until ready to serve. Heat an air fryer to 400 degrees F (200 degrees C). Drain pickles and dry them on paper towels. Mix egg and milk together in a bowl. Mix flour, cornmeal, seasoned salt, paprika, garlic powder, and black pepper together in another bowl. Dip pickle chips in egg mixture, then in flour mixture, coating both sides and lightly pressing flour mixture into chips. Spray the air fryer basket with cooking spray. Place pickle chips in the basket in a single layer; split into 2 batches if necessary. Cook for 4 minutes; carefully flip chips. Cook until desired brownness, about 4 minutes more. Serve with sriracha mayo.
Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a large skillet over medium heat. Cook pork tenderloin slices in hot skillet in batches until browned on each side, about 10 minutes per batch. Arrange chops in a 9x13-inch baking dish. Pour ketchup into a bowl. Slowly drizzle cola into ketchup, whisking until combined (mixture will foam). Pour ketchup mixture over pork and season with black pepper. Cover dish with aluminum foil. Bake in the preheated oven until the juices run clear and an instant-read meat thermometer inserted into the middle of a chop reads at least 145 degrees F (65 degrees C), about 45 minutes. Let rest for 5 minutes before serving.
Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top. Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast. Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 475 degrees F (245 degrees C). Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.