HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust. Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers. Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.
Cream together shortening and sugar. Add the beaten egg and 1 teaspoon vanilla; stir in flour and salt. Mix well. Spread in the bottom of a 9 x 13 inch buttered pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 15 minutes. Let cool. To Make Frosting: Mix together confectioners' sugar, peanut butter, butter or margarine, and 1 teaspoon vanilla. Add just enough milk for the proper consistency. Frost cooled bars.
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside. Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy. Add eggs, one at a time blending after each addition. Beat in vanilla. Whisk together flour, baking powder and salt. Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined. Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely. Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans. Sift cake flour and combine with baking powder, and salt. Set mixture aside. With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using large circle cookie cutter, very small circle cookie cutter and rabbit head cookie cutter coated with cooking spray cut cereal mixture into shapes. For each rabbit, attach one rabbit head shape to top of large circle shape with frosting. Attach one small circle for tail to each. Decorate with frosting and/or candies. Best if served the same day.
Break eggs into a blender; blend for 2 to 3 minutes. Sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. Blend until smooth, 1 minute. Scrape batter from sides of blender and pour in remaining 3/4 cup milk. Blend until smooth, 2 to 3 more minutes. Refrigerate batter 1 to 2 hours before cooking. Preheat an oven to 450 degrees F (230 degrees C). Pour 2 teaspoons of drippings into each of 6 muffin cups. Place muffin pan into oven and heat until drippings are very hot. Pour batter into each of the prepared muffin cups. Bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.
In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets. Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.
Preheat oven to 350 degrees F (175 degrees C). Cut four 8x12 inch sheets aluminum foil. Slice each potato into 1/4 inch slices and lay in an overlapping fashion in 2 columns on each sheet of aluminum foil. Place several rings of onion on top of the potatoes. Mix together the oregano, parsley, basil, salt and pepper; sprinkle to taste over onion and potato. Top with 1 tablespoon of butter. Create the pouch by take the long sides of the aluminum foil and join at the top and fold down. The ends just get folded over. Place on a cookie sheet and bake for about 30 minutes or cook on a grill over medium-high heat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan. Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray. In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible. Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape. Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet. Bake in preheated oven about 6 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. In medium bowl, mix together ground turkey, dry mesquite flavored seasoning mix and jalapeno pepper. Form the mixture into 3 thin, flat patties. Cook patties on the prepared grill 5 minutes per side, or to desired doneness.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top. Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid. Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.
Rinse the shark steaks and trim off any skin. Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain. Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.
Combine cold water and beans in a pot; let stand 8 hours to overnight. Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours. Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings. Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours. Stir rum into beans, ladle beans into bowls, and top with sour cream.
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes. Preheat grill for high heat. Remove silks from corn, but leave the husks. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
In a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp. Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.
Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse. Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes. Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more. Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker. Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more. Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.
Cook Green Giant(R) Garlic & Herb Mashed Cauliflower according to package directions. Combine Green Giant(R) Garlic & Herb Mashed Cauliflower with milk in microwave safe container. Microwave on High 1 to 2 minutes or until hot. Stir in Parmesan cheese and garnish with fresh herbs, if desired.
Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot(R)). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice. Fold in nuts. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on wire rack.
Cook pasta according to package directions. In skillet, brown sausage in oil for 3-4 minutes. Add peppers, onion and garlic. Continue to cook until vegetables are tender. Divide prepared pasta in bowls, top with marinara sauce and sausage vegetable mixture.
Combine ground beef, cheese, jalapenos, salt, pepper, and mustard seeds in a large mixing bowl. Portion by hand into 42 "popper"-shaped balls, approximately 1 ounce each. Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish. Prepare a pot with frying oil; heat to 325 degrees F. Roll poppers in egg mix, 6 to 8 at a time. Roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties. Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder together in a large bowl; add coconut milk, applesauce, flaked coconut, and coconut oil. Blend the mixture until it thickens into a batter; pour into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Cool about 10 minutes before cutting into squares.
Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.
Preheat oven to 350 degrees F (180 degrees C). Melt shortening, stir in brown sugar. Let cool. Beat in the eggs. Add dry ingredients. Add chocolate chips, nuts and vanilla. Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.
Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.) Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients. Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy. Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper. Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined. Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet. Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.
Heat a large, nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink, about 10 minutes. Pour in the tomatoes, salsa, barbeque sauce, green chiles, corn, and black beans. Season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the flavors develop, 1 to 3 hours. Serve with a dollop of sour cream on each serving.
Bring water to a boil in a saucepan; add ginger, star anise, cardamom pods, and cinnamon stick. Zest lemons over the saucepan. Slice lemons in half and squeeze juice into the water. Reduce heat to medium-low and simmer until desired flavor is reached, 5 to 15 minutes. Stir honey into tea and strain tea through a fine-mesh strainer as you ladle into mugs. Add contents in strainer back into saucepan.
Heat oil in a large skillet over medium heat. Add ham and onion. Saute until ham is browned and onion is softened, about 5 minutes. Add beans, cilantro, sofrito, and vinegar. Cook 5 minutes. Stir in rice and water. Bring to a boil, reduce heat, and simmer, covered, until rice is tender, about 15 minutes. Garnish with additional cilantro if desired.
Combine quinoa, water and 1/2 teaspoon salt in medium saucepan. Heat to boiling. Reduce heat and cover. Simmer 12 to 15 minutes until water is absorbed. Remove from heat; cool slightly. Meanwhile, whisk dressing ingredients in small bowl. Toss quinoa and remaining salad ingredients in large bowl. Toss with dressing. Serve at room temperature or refrigerate until ready to serve.
Combine bread crumbs, onion, ginger, mustard, salt, and curry powder together in a bowl; add ground bison, oats, and eggs and mix well. Form bison mixture into 4 patties. Heat olive oil in a skillet over medium heat; cook patties until evenly browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer burgers to a plate to cool completely. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer pasta to a 1 1/2-quart casserole dish. Preheat oven to 375 degrees F (190 degrees C). Spread tomatoes and tomato sauce over pasta; sprinkle 1/2 the Cheddar cheese over tomatoes. Arrange burgers on top of tomatoes and sprinkle the remaining cheese over burgers and tomatoes. Bake in the preheated oven until cheese is melted and tomato sauce is bubbling, about 30 minutes.
Combine apple juice, lemon juice, and cornstarch in a saucepan; stir until smooth. Add 1/2 the raspberry jam; cook and stir over medium heat until thickened and bubbling, 5 to 10 minutes. Stir remaining jam and butter into jam mixture; cook and stir until butter is melted, about 5 minutes.