HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside. Beat together the butter, peanut butter, 2 cups white sugar, and brown sugar in a large bowl, stirring until well mixed and creamy. Mix in the vanilla extract and eggs. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mix the flour mixture, one cup at a time, into the butter mixture, and stir until you have a smooth dough. Scoop up 1/4 cup of dough per cookie, and form it into a ball around a fun size candy bar. Set the balls onto a baking sheet at least 6 inches apart, and flatten each ball with a fork in a cross-hatch pattern, making sure the cookie dough is still fully covering the candy bar. Sprinkle each cookie with about 1/2 teaspoon white sugar. Bake the cookies in the preheated oven until the cookies are slightly browned around the edges, 12 to 14 minutes.
Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use. Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts. In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts. Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C). Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl. In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan. Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
Melt coconut oil in large saucepan over medium-high heat. Add onion and peppers. Saute until softened. Add water. Bring to boil over high heat. Reduce to simmer. Stir in lentils. Cook 25 to 30 minutes or until lentils are tender. Add ketchup, mustard, brown sugar, vinegar, salt and pepper. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Serve in pitas.
Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes. Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.
Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes. Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes. Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil. Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract. Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter. Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add hake, cover, and steam until easily flaked with a fork, about 25 minutes. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain. Heat olive oil in a large skillet over medium heat. Add red onion, tomato paste, and garlic; cook and stir until dark and thick, 2 to 3 minutes. Pour in red wine; cook for 1 minute. Stir in canned tomatoes, oregano, basil, and dill weed. Simmer sauce until thickened, about 5 minutes. Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.
Preheat the oven to 350 degrees F (175 degrees C). In a skillet over medium-high heat, brown ground beef, and drain excess fat. Reduce heat to medium, and stir in onions, cabbage, parsley, garlic, red pepper, salt and black pepper. Cook until cabbage has wilted. Remove from heat, and stir in Cheddar cheese and ketchup. Divide each loaf of thawed bread dough into four equal pieces. On a lightly floured surface, roll each piece into a 6 inch circle. Place about 1/2 cup of the beef mixture onto the center of each one. Carefully pinch together the edges to seal. Place buns seam side down on a lightly greased or nonstick cookie sheet. Whisk together egg and milk with a fork. Brush the tops of the buns with the egg mixture and sprinkle with coarse salt and cracked black pepper. Bake for 25 to 30 minutes in the preheated oven, until nicely browned. Serve hot with condiments of choice.
Preheat oven to 375 degrees F (190 degrees C). Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated. Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet. Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.
Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more. Remove stockpot from heat, skim off surface fat, and remove bay leaf.
Cook pasta according to package directions. Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through. Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
Heat oven to 425 degrees F. Bake pastry shells as directed on package; cool. Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use. Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.
In a small bowl combine cream, vinegar, salt, pepper, and dill. Place cucumbers in a medium bowl and pour sauce over them.
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf. Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.
Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 25 minutes exactly. Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.
Combine spaghetti sauce, cabbage, ground beef, water, rice, green bell pepper, onion, salt, and pepper in a slow cooker, stirring to ensure all ingredients are covered with enough liquid. Cook on Low until cabbage is tender, 6 to 8 hours.
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs. Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet. Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.
Microwave Green Giant(R) Cheddar & Bacon Mashed Cauliflower 8 minutes or until softened. Combine Mashed Cauliflower, flour, egg and green onion in medium bowl. Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook pancakes (1/4 cup mixture per pancake) 6 minutes or until golden brown, turning once. Repeat with additional oil and batter. Serve pancakes with sour cream, if desired.
Combine curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, and set aside. Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally, until tender. Drain the spaghetti, and set aside. Heat peanut oil in a skillet or wok over medium-high heat until barely smoking, and drop in the chicken. Cook and stir 5 to 8 minutes, until the chicken is just beginning to brown and the inside is no longer pink. Remove chicken from the skillet, and set aside. Make the peanut sauce by stirring together peanut butter and 3 1/2 cups of water in a saucepan over medium heat until mixture is smooth and the peanut butter is melted. Pour in the curry-chili sauce, and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes. To serve, place the noodles in a large bowl, top with chicken, and spoon the peanut sauce over the chicken. Sprinkle the green onions over the dish, and garnish with chow mein noodles.
Blend cream cheese, brown sugar, and vanilla extract together in a large bowl until smooth. Mix in marshmallows, peanuts, and chocolate chips. Add chopped apples and toss until coated. Cover with plastic wrap and refrigerate until marshmallows have softened, at least 2 hours.
Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool. Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. Mix together the flour and the white sugar. In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Remove from oven and spread peanut butter topping over warm cake. Place frosted cake under broiler, about 4 inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. Do not scorch. Let cake cool at least 30 minutes before serving. To Make Peanut Butter Topping: Cream together the remaining 6 tablespoons butter, the brown sugar, and the peanut butter. Add the milk and stir well. Mix in the nuts. Spread topping over still warm cake.
In a medium bowl, beat butter and Parmesan with an electric mixer until fluffy. Add cream, a little at a time, until mixture resembles softly scrambled eggs. Toss with hot pasta to serve.
Place almonds and pine nuts (keep separate) in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3-5 minutes. Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth. Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.
Heat butter in a small saute pan over medium heat. Add leeks and cook for 3-4 minutes until soft. Remove from heat and stir in olives. Set aside. Cut pizza dough into 20 (1/2 ounce) pieces. Shape into 2-inch circles and place on a lightly greased parchment lined baking sheet. Bake in a 400 degree oven for 7-8 minutes. Remove from oven and spread each disk with olive mixture. Top with goat cheese and bake for an additional 5-7 minutes at 400 degrees. Sprinkle with fresh herbs just before serving.
Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside. Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients. Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray. Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes. Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans. Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.
Preheat an oven to 350 degrees F (175 degrees C). Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.
Whisk together the red wine vinegar, olive oil, lemon juice, garlic, Italian seasoning, and white pepper in a small bowl. Let stand for at least 15 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside. Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly. Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter. Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie. Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Stir rolled oats, wheat bran, oat bran, and flax seed meal in a large bowl until well blended. Combine honey and oil in a saucepan; cook and stir over medium-low heat until mixture starts to boil, about 3 minutes. Lower heat to low and simmer for another 2 minutes. Remove saucepan from heat and stir in chocolate chips, vanilla extract, and salt. Pour chocolate mixture over dry oat mixture and stir until well coated; spread evenly over prepared baking sheet, gently pressing mixture down with spatula. Bake in preheated oven for 30 minutes. Rotate baking sheet adn continue baking until slightly crisp, about 30 minutes more. Remove baking sheet from oven and cool granola until crisp, about 15 minutes. Break into chunks and store in an airtight container.
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes. Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined. Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten. Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks. In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
Preheat oven to 375 degrees F (190 degrees C). Pour about 2 tablespoons olive oil into the bottom of a deep baking pan to generously coat. Whisk eggs and milk together in a bowl. Mix bread crumbs, garlic powder, onion powder, seasoned salt, and black pepper together in a shallow dish. Coat the bottom of a skillet with about 1 tablespoon olive oil and heat over medium-high. Coat pork chops in the egg mixture, allowing excess liquid to drip back into the bowl. Press each coated pork chop into the bread crumb mixture until evenly coated on all sides. Place pork chops in the hot oil and cook until golden brown, about 4 minutes per side. Transfer browned pork chops to the prepared baking dish and top with Parmesan cheese. Bake in the preheated oven until pork chops are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).