HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan. Sift together the flour, baking powder, and salt. Set aside. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing. To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing. Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp. Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups. Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water. Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups. Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place dates and almond milk in a blender; blend until a creamy paste forms, about 2 minutes. Add sea salt. Place oats and pecans in the bowl of a food processor; pulse until it resembles coarse flour. Mix in mashed bananas and swirl salted caramel into the dough. Drop large spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until golden, about 20 minutes.
In a medium-size mixing bowl, stir together cream cheese, mayonnaise and sour cream. Stir in imitation crabmeat, dill weed, black olives, and hot pepper sauce.
Combine 1/2 cup melted butter with graham cracker crumbs in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Beat 2 cups confectioners sugar and 1 cup softened butter with eggs in a bowl with an electric mixer until very light and fluffy, about 15 minutes. Spread butter mixture over the graham cracker crust. Arrange sliced bananas on top of the butter mixture, then scatter fruit cocktail over bananas. Beat heavy cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar, continuing to beat until soft peaks form. Spread whipped cream over the fruit cocktail. Arrange the maraschino cherries decoratively on top.
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
In a bowl, mix the garlic powder, salt, and pepper. Rub pork chops on both sides with the garlic powder mixture and the minced garlic. In a skillet over medium heat, mix the Worcestershire sauce and 1/4 cup water. Place pork chops in the skillet, and cook 10 minutes. Turn chops in the skillet, and pour in remaining 1/4 cup water. Mix in the onion and mushrooms, and continue cooking 10 minutes, or to desired doneness.
Heat oven to 375 degrees F (190 degrees C). Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally. Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan. Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover. Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit. Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Preheat oven to 400 degrees F (200 degrees C). Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens. Sift flour, baking powder and salt; stir into wet mixture. Drop by teaspoons about 2 inches apart on UNGREASED cookie sheet. Dip the bottom of a glass in oil then in sugar. Flatten each cookie by gently pressing with bottom of glass. Dip in sugar before stamping each cookie. Bake in preheated oven until the edges are golden brown, 8 to 10 minutes. Remove immediately from cookie sheet and cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar and flour together in a saucepan. Add cream, maple syrup, 1 egg, and melted butter; stir well to combine. Cook over medium heat, stirring occasionally, until thick, about 20 minutes. Remove batter from heat; cool to room temperature, about 15 minutes. Line a pie pan with 1 crust; pour in batter. Top with second crust; crimp edges together. Beat remaining egg in a bowl; brush top of pie with beaten egg. Bake in the preheated oven until golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish. Bake in the preheated oven until lightly golden, 10 to 12 minutes. Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer. Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer. Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the eggs and milk in a large bowl. Stir in the ranch-style beans, corn and Cheddar cheese. Season with cumin, paprika, oregano, salt, pepper and hot sauce, and mix well. Add the bread cubes to the mixture and stir to distribute the cheese and beans. Allow to set for about 20 minutes, until the bread has absorbed the liquid. Stir occasionally, and add more milk if necessary to make the bread moist, but not soggy. Pour into the prepared baking dish, and spread evenly. Bake uncovered for 45 minutes in the preheated oven, until lightly browned and a knife inserted into the center comes out clean. Let stand a few minutes before slicing and serving.
In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties. Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.
Blend ice, orange, limes, lemon, kiwi, and honey together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish with vegetable oil cooking spray. Lay the chicken breasts on a work surface and spread evenly with the chorizo. Sprinkle with dill, breadcrumbs, and pine nuts. Roll tightly, brush with olive oil, and season with salt and pepper. Place seam side down into prepared baking dish. Bake in preheated oven until chicken has cooked through, about 20 minutes. Remove chicken rolls from oven, and slice into 1 inch thick slices. Pour 1 1/2 teaspoons of olive oil in a frying pan and place over medium-high heat. Fry chicken pieces for 1 to 2 minutes on each side until lightly browned.
Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat. Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate. Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
Preheat the oven to 350 degrees F (175 degrees C). Mix halva, raisins, walnuts, apple, and cinnamon together in a bowl. Microwave butter in a small microwave-safe bowl until melted, about 30 seconds. Stack phyllo sheets and cut into 4 strips; keep covered with a damp towel. Brush butter over 1 strip of phyllo. Place 1 teaspoon of the halva mixture at one edge. Fold the corner down to form a triangle. Continue folding the triangle onto itself until you reach the bottom of the strip. Repeat with remaining strips and halva mixture. Brush some butter over a baking sheet and arrange phyllo triangles seam side-down on the sheet. Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before dusting with confectioners' sugar.
Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper. Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets. Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl. Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours. Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart. Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing. In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator. Preheat an outdoor grill for high heat. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes. Remove from heat and stir in the Key lime juice mixture until melted.
Combine cream cheese and sugar in a bowl; add strawberries and pineapple. Fold in the whipped topping. Line a loaf pan with parchment paper. Pour the strawberry mixture into the loaf pan. Place in the freezer until firm, about 6 hours. Set loaf pan in a warm water bath to loosen. Flip mixture onto a cutting board to remove; cut into slices.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Place rice and 1/2 can clam juice in a blender; puree until smooth. Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes. Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.
Preheat oven to 350 degrees F (180 degrees C). In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well. Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well. Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
Preheat oven to 300 degrees F (150 degrees C). Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch. Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour. Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet. Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce. Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Preheat oven to 400 degrees F. Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes. Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm. Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes. Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil. Serve warm with fresh sliced lime.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange the tomatillos, onions, poblano peppers, and garlic on a baking sheet. Cook the vegetables under the broiler until the skins are charred on the side facing the heater elements; turn the vegetables and continue cooking until equally charred, 3 to 5 minutes per side. Remove and discard the root and outer skin from the onion and garlic; remove and discard the stem and seeds from the peppers. Working in batches, combine some of the tomatillos, onion, poblano peppers, garlic, chipotle peppers in adobo sauce, lager-style beer, cumin, salt, and pepper in a blender to about half full. Holding the lid in place, pulse a few times to get the mixture moving before leaving the blender on to puree to a smooth texture; pour into a slow cooker. Heat the oil in a large saucepan. Cook and stir the lamb cubes in the hot oil until browned on all side, about 5 minutes; transfer to the slow cooker. Cook on High for 4 hours.
Fill a rocks glass with ice. Stir vodka, coffee-flavored liqueur, and chocolate milk together in a cocktail shaker; pour over the ice.
Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef. Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour. Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes. Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.
Melt 1 cup of mint chocolate chips and 1/4 cup of butter in the top of a double boiler over hot water, stirring to melt the chips and butter together into a smooth mixture. Remove from heat, and beat in 1/4 cup of confectioners' sugar and egg; beat well. Stir in graham cracker crumbs until well combined, and press the mixture into an 8x8-inch dish. Chill the crust in refrigerator for about 1 hour. In a mixing bowl, beat 1/4 cup of butter, 2 cups of confectioners' sugar, and milk with an electric mixer until the mixture is smooth and fluffy. Beat in green food coloring, 1 drop at a time, until filling reaches the desired color. Spread the filling over the chilled crust, and return to refrigerator for 30 minutes. Melt 1 cup of mint chocolate chips with 1/4 cup of butter in the top of a double boiler over hot water, stirring until the mixture is warm (not hot), smooth, and spreadable. Spread the topping in an even layer over the filling, and return the dish to the refrigerator. Chill until the topping is firm but not hard, about 15 minutes, cut into squares, and return to refrigerator for about 15 more minutes. Serve cold.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and beat until smooth. Stir bread and pineapple into creamed butter mixture; pour into a 1-quart baking dish. Bake in the preheated oven until lightly browned and eggs are set, 45 to 50 minutes.
Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes. Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.
Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears. Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator. Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats. Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.
In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar. In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
Mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker. Cook quinoa mixture on the "brown rice" setting, about 1 hour.