HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well. Sift all dry ingredients-twice, then add to molasses mixture and mix well Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar. Place the round balls on a cookie sheet, these cookies flatten as they bake. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. In a small shallow dish, stir together the cinnamon and white sugar; set aside. In a medium bowl, stir together the flour, brown sugar and nutmeg. Cut in butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Add egg, and mix into a stiff dough. It may take a minute or two for the dough to come together. Mix in raisins. Roll dough into 1 inch balls, and roll the balls in the cinnamon sugar mixture. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes in the preheated oven, or until lightly browned just around the edges. Remove from baking sheets to wire racks to cool.
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray. Place cinnamon roll dough on a work surface; cut each roll in half and flatten. Center 1 piece of cream cheese on each piece of dough. Roll into balls, pinching edges to seal in the cream cheese. Place dough balls over the bottom of the prepared pan. Sprinkle butter pieces on top. Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool for 10 minutes before removing monkey bread from the pan. Drizzle with the prepared icing and serve warm.
Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth. Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter. Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Mix together the cake mix and eggs. Fold in the sour cream. Mix in the vanilla, 1 cup sugar, oil and pecans. Pour half of batter into a 9 x 13 inch pan. Combine the ground cinnamon and brown sugar. Sprinkle over the batter. Pour the other half of the batter over top. Bake at 350 degrees F (175 degrees C) for 50 minutes. To make Icing: Bring to a boil 1/2 cup butter or margarine, 1 cup sugar, buttermilk and baking soda. Prick cake all over with fork and pour hot icing on cake.
Preheat the oven to 400 degrees F (200 degrees C). In a large saucepan, bring the water and the 1 teaspoon salt to a boil. Add the bulgur, cover the pan. Remove the pan from the heat and let the bulgur sit for 10 minutes. Lay the eggplant slices on one or two lightly greased baking sheets. Bake them in the oven for 15 minutes or until the eggplant has softened but is not browned. Remove the eggplant from the oven, and lower the temp to 350 degrees F (175 degrees C). While the eggplant is baking, make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the garlic, and cook it , stirring often for 1 minute. Add the flour, and stir constantly for 1 minute. Slowly add the milk, 1/2 cup at a time, whisking well after each addition. Simmer the mixture, stirring frequently, for 5 minutes. Remove the pan from the heat. Sprinkle the basil, nutmeg, salt and pepper into the saucepan of bechamel sauce. Spoon the bulgur into a 9x11 inch casserole dish, and pat the bulgur down well. Lay the eggplant slices on the bulgur, overlapping them in rows. Squeeze the tomatoes through your hands to break them up, and spread the broken tomatoes and their juice over the eggplant. Gradually pour the bechamel sauce into the beaten egg, whisking constantly. Pour the sauce over the tomatoes. Bake the moussaka, uncovered, for 45 minutes. Slice it as you would lasagna, and serve.
Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly. Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.
In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Mix in salt and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup batter onto griddle. Tilt pan with a circular motion so batter coats the surface evenly. Cook crepe until bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook other side. Serve hot with yogurt, maple syrup, and blueberries.
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt. Chill until serving.
Heat olive oil in a large pot over medium heat. Add onion, celery, garlic, and 1 pinch salt; cook and stir until onion is softened, 5 to 8 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour chicken broth and crushed tomatoes into the pot with the onion mixture. Increase heat and bring to a simmer. Stir in paprika, cayenne pepper, and black pepper. Reduce heat to low; add shredded coconut. Simmer until vegetables are tender and soup is thickened, 35 to 45 minutes. Add sugar substitute. Remove soup from heat and blend in the pot using an immersion blender until smooth. Whisk in 1/2 cup heavy cream. Top each serving of soup with the remaining heavy cream and 1 teaspoon basil.
Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan. Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes. With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust. Bake for 20 - 25 minutes more.
Grease an 8x8-inch square pan. Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan. Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture. Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally. Season the soup with hot sauce, salt, and pepper to taste before serving.
Run tomatoes, carrots, celery, spring greens, kale, radishes, lemon with rind, and peeled lemon through a juicer according to manufacturer's instructions.
Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish. Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C). Lay out 4 squares of aluminum foil on the counter. Cut each potato in half lengthwise, and place onto a square of aluminum foil. Place 1/2 tablespoon of butter onto the cut side of each half, then season with garlic powder and salt. Close the potato halves together, and wrap tightly in the aluminum foil. Bake potatoes directly on the oven rack for 40 minutes, or until tender.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.
Combine 3/4 cup milk, flour, beef bouillon, salt, and pepper in a container with a lid. Cover and shake until well mixed. Heat oil in a skillet over medium heat. Pour in flour mixture carefully; whisk until smooth. Whisk in the remaining 3/4 cup milk. Cook, whisking constantly, until thickened and bubbly, 8 to 10 minutes.
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.
Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature. After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil. Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes. Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.
In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil. Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender. Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker. Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper. Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.
Place sugar, peanut butter, butter and salt in large mixer bowl. Beat until smooth. Stir in chopped Butterfinger. Place morsels in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted. Coat inside sides and bottoms of baking cups with melted chocolate using a small spoon or paintbrush. Transfer cups to mini muffin tin(s); freeze for 10 minutes or until set. Remove about one-third of chocolate cups from freezer. Spoon peanut butter mixture into cups, filling each about three-fourths full. Spoon melted chocolate over mixture, covering completely and filling cups to the top. Return to freezer; repeat with remaining cups. Freeze for 20 minutes or until set. Serve immediately or store in tightly covered plastic container in freezer for up to 2 weeks. To serve, remove from freezer and let cups stand for a few minutes. Peel off cup and serve cold.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a 9x13-inch baking dish in the preheating oven. Mix flour, sugar, and milk together in a large bowl; pour into baking dish with melted butter. Spread peaches over the batter and sprinkle with cinnamon. Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Let cool about 15 minutes before serving.
In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.
Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves. Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins. Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins. In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan. Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.
Sift flour into a large bowl and mix in salt. Stir in coconut, chile peppers, and onion. Mix in water gradually until dough is soft and slightly sticky. Knead dough until it is smooth and leaves the side of the bowl, 3 to 5 minutes. Grease your palms and the top of the dough lightly with oil. Divide dough into 8 balls and place on a lightly greased work surface. Flatten each ball with your palm into a roti about 1/4-inch thick. Heat a lightly oiled griddle over medium heat. Cook rotis, flipping often, until golden brown spots begin to appear on both sides, 2 to 3 minutes.
Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.
Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes. Stir beans into the vegetable mixture; cook until softened, about 5 minutes. Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.
Heat grill to medium heat. Shape meat into 6 (1/2-inch-thick) patties. Grill 4 to 5 min. on each side or until done (160 degrees F). Meanwhile, microwave VELVEETA and RO*TEL in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Place burgers on bottom halves of buns; top each with 2 Tbsp. VELVEETA sauce. Cover with lettuce, tomatoes and tops of buns.
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
In a saucepan bring water to a boil. Add rice and frozen peas then stir. Bring the water back to a boil then reduce heat. Cover and simmer for 20 minutes. In a medium skillet, melt butter and add the diced onion and minced garlic. Saute until onions are transparent. Add crab to mixture and saute briefly. Stir in bell peppers chicken broth, milk, and parmesan. Bring to a boil then turn off the heat Serve over rice when done
Combine cottage cheese, tomatoes, basil, salt, and black pepper in a bowl. Stir in balsamic vinegar.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl combine potatoes, celery and green onions. In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight. Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
Preheat oven to 375 degrees F (190 degrees C). Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets. Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer. Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).