HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes. In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.
In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Warm the apple juice, cranberry juice, and vinegar in a small saucepan over medium heat. Stir in miso paste and agave nectar until smooth. Reduce heat to low to keep warm, stirring occasionally. Brush the cut side of the eggplants with sesame oil. Place the eggplants cut side down in a shallow baking pan. Broil in the preheated oven for 3 minutes, checking occasionally to ensure they do not burn. Turn eggplants over and broil until they become golden brown and tender, about 3 minutes. Spoon miso sauce onto each eggplant and continue broiling until miso becomes bubbly, about 1 minute. Garnish with sesame seeds and green onion. Serve hot.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing. Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight. Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray. Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes. Pour mixture into the prepared baking dish. Cover with aluminum foil. Bake in the preheated oven until almost set, about 45 minutes. Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs. Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more. Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes. Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat. Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.
Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water. For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle. Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid. Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.
Preheat oven to 375 degrees F (190 degrees C). Mix sugar and shortening until smooth and fluffy. Beat eggs and add baking soda which has been dissolved in 1 tablespoon hot water. Sift flour and salt together and add to the creamed mixture. Add vanilla and fold in nuts and chocolate chips. Drop by spoonfuls onto lightly greased cookie sheets. Bake for 9 to 10 minutes.
Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well. Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a blender or food processor, puree the onion and celery; drain. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Spread a paper towel over a large platter. Arrange cucumber slices in a single layer atop the paper towel. Sprinkle 1/8 teaspoon salt over the cucumber slices; refrigerate at least 2 hours and up to 6 hours. Mix sour cream, green onions, white sugar, apple cider vinegar, garlic, dill, paprika, 1/8 teaspoon salt, and black pepper together in a bowl; refrigerate at least 1 hour and up to 4 hours. Pour sour cream sauce over the cucumbers and stir gently to coat.
Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid. Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
Preheat an oven to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.
Preheat oven to 300 degrees F (150 degrees C.) In a large bowl, beat cream cheese until smooth. Blend in sugar, eggs, creme de menthe, and white creme de cacao. Pour into crust. Bake in the preheated oven for 40 minutes. Cool completely. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Blend in sour cream. Spread over surface of cooled cheese cake. Refrigerate 5 hours, or until firm before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk flour, baking powder, and baking soda together in a small bowl. Beat sugar and cream cheese together until smooth; stir in cranberries, saskatoon berries, and eggs until well combined. Stir flour mixture into cream cheese mixture to make a silky batter; pour batter into prepared pan and level the top with a spatula. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour 15 minutes. Allow to cool in the pan 10 minutes; run a knife around edges of the pan to loosen, and invert onto a serving plate to cool completely before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed. Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect. Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely. In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan. In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan. Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste. Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin. Place a cooking thermometer into the pork loin and cover dish with aluminum foil. Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.
Mix 1/4 cup olive oil with basil, savory, thyme, garlic powder, minced garlic, salt, and black pepper in a large bowl. Stir tomatoes into the herb-seasoned oil. If desired, add 1 1/2 tablespoon more olive oil for richness. Let the topping stand for 1 hour to blend flavors before serving.
Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds. Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest. Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.
Preheat oven to 350 degrees F (175 degrees C). Whisk coconut sugar, coconut milk, eggs, and almond extract together in a bowl. Combine almond flour, coconut flour, baking soda, and sea salt together in a separate bowl; beat into coconut milk mixture using an electric mixer on medium speed until batter is moist. Mix 1/2 cup chocolate chips and 1/4 cup shredded coconut into batter. Pour batter into a 9-inch square baking dish. Top batter with remaining chocolate chips and shredded coconut. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven. Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.
Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops. Cover, and cook on Low for 6 hours.
Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low. Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes. Remove from heat and stir butter and vanilla extract into mixture. Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.
Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry. Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper. Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid. Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm. Place zucchini slices on the prepared baking pan in a single layer. Bake in the preheated oven for 5 minutes. Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more. Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking pan. Combine flour, baking powder and salt and set aside. Separate eggs and beat together egg yolks and sugar until thick. Beat in milk and vanilla extract. Gradually blend in flour mixture. Fold in bran flakes, dates and nuts. In a large bowl, beat egg whites until stiff but not dry and fold into date mixture. Spread batter evenly in prepared pan. Bake for 15-20 minutes until top is lightly colored. Leave in pan and cool on wire rack. Cut cooled dough into 1 inch strips and sprinkle with confectioners' sugar.
Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato. Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds. Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces. Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges. Heat sauce in a skillet while you cook the gnocchi. Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated. Serve topped with grated cheese.
Mix all ingredients together. Form into one inch balls. Roll balls in a mix of cocoa power and confectioner's sugar. Store covered several days before serving. Cookie can be stored for several weeks in a covered container.
Heat oil in a skillet over medium-high heat. Cook garlic and basil in oil for about 30 seconds, and then add scallops. Season with salt and pepper, and squeeze lemon over the scallops. Cook for about 2 minutes, stirring frequently.
Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups. In a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. Add melted butter, milk, instant coffee, vanilla and egg. Mix until all of the dry ingredients are absorbed. Fill the prepared muffin cups 2/3 full. Combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes. Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool. Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter). In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.
Preheat the oven to 400 degrees F (200 degrees C). Rinse pork; pat dry with paper towels. Rub butter all over the skin. Sprinkle salt over the skin. Place pork leg on a rack in a roasting pan. Pour water into the bottom of the pan. Cover pan securely with aluminum foil so that steam will not escape. Roast in the preheated oven for 30 minutes. Remove foil. Reduce heat to 320 degrees F (160 degrees C). Continue baking, basting with drippings every 30 minutes, until skin is crisp, about 3 1/2 hours. An instant-read thermometer inserted into the center should read 176 degrees F (80 degrees C). Place pork leg on a serving platter. Slice into bite-sized portions.
Fill a cocktail shaker 1/2-full with ice. Pour cranberry juice, vodka, peach schnapps, and triple sec over ice. Cover shaker and shake vigorously; strain into a martini glass.
Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours. Remove chicken from marinade with a slotted spoon, reserving marinade. Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken. Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.