HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg and vanilla. Sift together the flour baking powder and salt, add to the creamed mixture and mix well. Finally, stir in the nuts, corn cereal and quick oats. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Press down slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Mix flour, salt, and pepper together in a shallow bowl. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add 1 tablespoon olive oil. Dredge 4 chicken thighs in the flour mixture and shake off any excess. Saute until golden brown, 4 to 5 minutes per side. Transfer to a plate. Repeat with remaining 4 chicken thighs. Heat remaining 1 tablespoon oil in the pot. Add onion. Cook and stir until translucent, 4 to 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Pour in wine and scrape the browned bits of food off the bottom of the pot with a wooden spoon. Continue cooking until the wine has almost evaporated. Add tomato sauce; stir in oregano, basil, parsley, red pepper flakes, and bay leaf. Return chicken thighs to the pot and turn to coat with sauce. Close and lock the lid. Close the vent. Select Chicken function; set timer for 10 minutes. Allow 15 to 20 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored. In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.
Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt. In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low. Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans. Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely. To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat. Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Heat coconut oil in a skillet over medium-high heat. Mix unsweetened coconut, coconut flour, and salt together on a plate. Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack. Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Cut veal from bone. Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours. Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain. Heat olive oil in a skillet over medium heat, and cook and stir red pepper, yellow pepper, and garlic until peppers begin to soften, about 5 minutes. Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside. Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition. Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet. Bake until just crisp around the edges, 12 to 14 minutes.
Spoon yogurt into a serving bowl. Top with dates, chocolate syrup and a sprinkle of cinnamon. Serve.
Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning. Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Melt butter in a saucepan over medium heat. Add flour slowly, stirring to create a buttery paste. Add milk and salt; cook and stir until mixture thickens, about 5 minutes. Let cool. Mix ham, mustard, and onion thoroughly into the butter mixture. Chill dough in the refrigerator until safe to handle, 1 to 2 hours. Shape chilled dough into croquettes about 1/3 cup apiece. Preheat oil in a skillet over medium-high heat. Beat eggs in a bowl. Place bread crumbs into a separate bowl. Dip each croquette in the egg; coat in bread crumbs. Repeat with remaining croquettes. Fry croquettes in the hot oil in batches until browned and crispy, 7 to 8 minutes.
Place the ice cubes into a chilled rocks glass, and pour the coffee liqueur and schnapps overtop. Bottoms up!
Preheat oven to 350 degrees F (180 degrees C). Cream together 1 cup butter or margarine and white sugar. Stir in 2 teaspoons vanilla, egg, and 2 teaspoons rum flavoring. Mix well. Add 3 cups flour and nutmeg. Roll in long "logs" 1/2 inch in diameter. Cut into 3 inch strips. Place on lightly greased cookie sheets and bake 12 to 15 minutes. Let cool and frost. To Make Frosting: Cream together 3 tablespoons butter and confectioner's sugar. Add 1/ 2 teaspoon vanilla and 1 teaspoon rum. Stir in milk (may add more to reach desired consistency). Add food coloring and spread over cooled cookies. Decorate with chocolate sprinkles (optional).
Preheat oven to 350 degrees F (175 degrees C). Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl. Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil. Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish. Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.
Heat a skillet over medium-high heat and cook chicken pieces, skin-side down, until golden and crispy, about 5 minutes. Add oil, green beans and mushrooms and cook until vegetables are softened, about 5 minutes. Add garlic and cook for 30 seconds. Stir in rice and season with salt and pepper. Cook until chicken is no longer pink inside and juices run clear and rice is heated through, about 5 minutes.
Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice. In a small bowl, mix 1 tablespoon oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop. Heat the sesame oil in a large wok over high heat. Toss in the shrimp and cook 1 to 2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3 to 4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.
Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes. When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C). Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired. Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Preheat oven to 350 degrees F. Mix cream cheese, milk, mayonnaise, Gravy Mix and 1/2 cup each of the mozzarella and pepperoni in large bowl until well blended. Spread in 9-inch glass pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese and 1/4 cup pepperoni. Bake 25 minutes or until heated through and cheese is melted.
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
In a large bowl, cream together the butter or margarine with the sugars. Beat in the egg. Add in the cream of tartar, oats, coconut, vegetable oil and vanilla. Sift together the flour, salt and baking soda and add to the mixture. Stir in crisp rice cereal and chocolate chips. Drop by teaspoon on greased baking sheets. Bake in a 350 degree F (175 degree C) oven for 12 minutes.
Mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. Turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. Cut the dough into 1- to 1 1/2-inch squares. Bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. Boil until all dumplings have risen to the top, 8 to 10 minutes. Remove from water with a slotted spoon and transfer to a bowl. Bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. Stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.
Blend milk, papaya, sugar, vanilla extract, and cinnamon together in a blender until smooth; add ice and blend until slushy.
Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes. Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes. Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes. Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko. Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.
In a non-porous glass dish or bowl, combine the salad dressing, soy sauce, lemon juice, sesame seeds, ginger and garlic. Mix all together. Add favorite meat and marinate, covered and refrigerated, for at least 2 hours.
Rub Cajun seasoning into the pork shoulder. Put pork shoulder into a slow cooker crock. Pour jar of giardiniera with liquid over the pork. Sprinkle adobo seasoning over the pork and top with onion, cilantro, and garlic. Pour enough beer into the crock so the bottom half of the roast is submerged. Cook on Low until the roast is falling apart, 6 to 8 hours. Shred the pork with a pair of forks in the slow cooker and stir with the liquid.
In a saucepan, combine rice, apple juice, chopped apple, and raisins. Season with cinnamon and salt. Bring to a boil, reduce heat to low, and cover for about 17 minutes. Lift lid, and see if rice is moist enough for your taste; if not, cook another couple minutes. Mix in fresh parsley. Serve immediately.
Mix graham cracker crumbs and butter together in a bowl until crumbs are evenly moistened. Press over the bottom of a 9x13-inch baking pan to make a crust. Mix cream cheese, whipped topping, and 1 cup sugar together in a bowl until smooth. Spread evenly over crust. Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat; cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes. Spread huckleberry mixture over cream cheese layer. Scatter whole huckleberries on top.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain. Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, for 5 minutes; then stir in the green beans. Cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. Drain the pasta and green beans well in a colander set in the sink. Heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. Stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute; stir the coconut milk and lime juice into the skillet with the chicken. Bring the mixture to a boil; mix in the drained pasta, green beans, and cilantro. Reheat to a simmer.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla. In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan. Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter. Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.
Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes. Preheat an oven to 450 degrees F (230 degrees C). Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon. Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool. Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust. Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight. Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.
Preheat oven to 350 degrees F (175 degrees C). Generously coat a 9x13 inch baking dish with bacon grease. Mix corn bread mix with milk and egg according to package directions. In a medium skillet over medium heat, cook onion and bell pepper in 1/2 cup butter until tender. Stir onion mixture into corn bread batter. Pour into prepared 9x13 inch pan. Bake in preheated oven 35 to 40 minutes, until golden brown. Cool completely. Increase oven temperature to 375 degrees F (190 degrees C). Processed cooled corn bread in a food processor until soft and mushy. Pour into a large aluminum roasting pan. Stir in herbed stuffing mix. Stir in chicken broth, a can at a time, until mixture is well moistened, but not soupy. Stir in poultry seasoning and baking powder. Dot with remaining butter, and press butter down into dressing. Bake in preheated oven until puffed and golden, 30 to 45 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Beat egg and 2 tablespoons water in a bowl. Measure flour into a separate bowl. Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated. Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon. Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken. Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes. Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.
Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish. Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl. Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg. Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C). Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling. Spread almonds and coconut onto a baking sheet. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C ) In a medium bowl, whip the eggs with an electric mixer. Gradually add two cups of sugar and salt. Mix until light and thick. Stir in melted butter and vanilla. Then fold in packets of instant oatmeal. Finally add remaining 1/2 cup of sugar. Spread cookie batter to about 1/2 inch thickness on a well greased cookie sheet. Bake in preheated oven for 10 minutes or until top is browned and edges are crispy. While the cookie is still warm, break apart the large cookie into pieces.