HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray. Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough. Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin. Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely. Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick. Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.
Mix mayonnaise and curry powder together until the color of the mixture is somewhat even. Stir almonds into the mixture. Add frozen peas and mix. Cover bowl with plastic wrap and refrigerate until the peas defrost entirely, 5 to 6 hours.
Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes. Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker. Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef. Cook on Low for 8 to 10 hours or cook on High for 6 hours.
In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C), grease and flour an 8x8 inch pan. Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk. Mix until smooth, then add vanilla and egg. Mix well. Pour into an 8x8 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.
In a large punch bowl combine orange juice, pineapple juice, lemonade drink mix, almond extract and sugar to taste. Pour in the punch until desired color is achieved.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a shallow baking dish or pie dish. Place onion, peppers, and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes, or until you think the vegetable are done. When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese. Roll out the puff pastry, and place over vegetables. Bake for 20 minutes, or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/4 inch. Repeat with the other chicken breasts. Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl. In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese. Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix chia seeds and water together in a bowl; let sit until "chia egg" is thickened, about 10 minutes. Stir spelt flour, amaranth flour, oat flour, baking soda, and salt together in a bowl. Blend "chia egg", almond milk, tahini, agave nectar, crystallized sugar cane juice, olive oil, and vanilla extract together in a blender until smooth; stir into flour mixture until dough is well mixed. Fold chocolate chips into dough; spoon onto the prepared baking sheet. Press dough onto baking sheet to flatten. Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Combine the sirloin, tomato, mushrooms, green bell pepper, red bell pepper, orange bell pepper, garlic, green onion, 1/2 cup bread crumbs, egg, cilantro, and Worcestershire sauce in a large mixing bowl; mix together with your hands until evenly incorporated. Shape the mixture into a cylinder about the size of a loaf pan. Create a center channel in the loaf; load the goat cheese and diced habanero pepper into the middle of the channel and roll it up, folding the cheese and pepper into the center of the loaf. Place the loaf into a loaf pan. Sprinkle 1/4 cup bread crumbs over the top of the loaf. Place the Cheddar cheese slices around the edges of the pan. Arrange the jalapeno pepper slices on the top of the loaf. Bake the meat loaf in the preheated oven until cooked completely through and no longer pink, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow to rest 7 to 10 minutes before slicing to serve.
Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet. Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel. Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds. Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.
Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly. Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar. Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne. Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes. Garnish individual servings with apple strips and chopped fresh chives.
Place kale in a salad bowl and add yogurt. Use your hands to rub kale and yogurt together to reduce bitterness, 2 to 3 minutes. Stir grape tomatoes and cucumber into kale mixture and top salad with crumbled feta cheese and sunflower seeds.
Preheat oven to 375 degrees F (190 degrees C). Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese. Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.
In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil. Lower heat and simmer, with cover, for 45 to 60 minutes. As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente. Toss spaghetti with cooked sauce. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans. In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat. Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.
Place pineapple, coconut milk, banana, and kale in a blender; blend until smooth.
Fill a high ball glass with ice; pour in orange juice, dark rum, and cola. Stir.
Melt the white chocolate in a heatproof bowl set on top of a saucepan filled with two inches of simmering water. Stir occasionally, and remove from the heat before it is completely melted. Stir until smooth. Allow to cool until almost starting to set, then stir in sour cream. It is now ready to use. For a fluffier frosting, allow to cool completely then beat with an electric mixer.
Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.
Muddle lime juice with 1.5 tbsp. fresh cilantro Add Blanco Tequila & Gran Gala Orange Liqueur. Stir with ice and strain into an ice filled glass. Top with Pellegrino. Garnish with orange.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes. Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl; beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt; beat until well blended. Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum; mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes. Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl; beat with an electric mixer until frosting is light and fluffy. Spread frosting over cooled cake.
Preheat the oven to 375 degrees F (190 degrees C). Place cashews on a baking sheet. Bake in the preheated oven until warmed through, about 10 minutes. Stir rosemary, margarine, brown sugar, salt, and cayenne pepper together in a large bowl. Pour warm cashews into the rosemary mixture and toss to coat. Serve warm or allow to cool and store in an airtight container.
Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork. Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more. Transfer soup to bowls and serve with kimchi on the side.
Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray. Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be! Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars. Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust. Sprinkle the remaining crumble over the peach filling. Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.
Break chocolate graham crackers into squares. Spread a thick layer of whipped topping on half of the squares and place another square on top to make a sandwich. Gently wrap in plastic wrap and freeze for 1 hour or until set.
Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid. Preheat oven to 300 degrees F (150 degrees C). Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir. Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour. Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes. Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped. Uncover the couscous and fluff with a fork. In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes. Refrigerate for 10-15 minutes to allow the mixture to set. Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering. Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness. Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.
Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries. Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper. Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie. Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes. To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.
In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 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. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan. Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese. Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.
Mix ground beef, ground pork, onion, bread crumbs, egg, Worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into twelve 2-inch balls. Heat vegetable oil in a large skillet over medium-high heat. Cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes. Remove browned meatballs with a slotted spoon to a slow cooker. Stir cornstarch into drippings remaining in the skillet; add beef broth. Bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. Stir sour cream into the broth mixture until smooth. Add mushrooms and stir. Season the sauce with salt and pepper; pour over meatballs in the slow cooker. Cook in slow cooker on High for 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full. Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan. Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool. Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool. When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.
Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside. Spread the pizza dough out on a lightly greased baking sheet. Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes. Bake the pizza in the preheated oven until the cheese is melted and bubbly, about 20 minutes. Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream.
Spray the inside of slow cooker with cooking spray. Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the slow cooker. Place ham on top of potato mixture. Cook potato mixture on Low for 5 to 6 hours. Stir well before serving.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed. Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet. Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom. Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry. Bake in the preheated oven until the strudel is golden brown, about 30 minutes.