HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, cream butter or margarine, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; blend into creamed mixture. Stir in 1 1/3 cups mini candy-coated chocolates. Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 inch thickness. Place 7 to 8 of the remaining candies on each cookie; press in lightly. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are light brown. Do not over bake! Cool about 1 minute on cookie sheets; transfer cookies to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray. Place the phyllo dough on a flat surface and brush each sheet with the melted butter. Layer the sheets on top of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough. Bake the phyllo cups for 10 to 15 minutes, until golden. Drain the snails and rinse them with running water until the liquid runs clear. In a small bowl, mix together the heavy cream and egg yolks. Melt butter in a saute pan; add garlic and cook until fragrant. Add snails and white wine. Saute for a couple of minutes. Pour in the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling. Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 snails in the cup and flowing out of the cup. Pour the cream sauce around the cup.
In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan. Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.
Heat oven to 350 degrees F. Combine ricotta cheese, salami, Romano cheese and 1/4 cup of the basil; mix well. Spoon mixture into uncooked manicotti shells. Combine pasta sauce and water; spoon 1 cup of the mixture in bottom of 13 x 9-inch baking dish. Arrange manicotti shells over sauce; spoon remaining sauce over shells covering completely. Cover dish with foil; bake 1 hour to 1 hour and 5 minutes or until pasta is tender when pierced with a knife. Uncover; top with mozzarella cheese. Return to oven; bake 10 minutes or until bubbly and cheese is melted. Top with remaining 1/4 cup basil.
Preheat a grill for high heat. While the grill warms up, heat the olive oil in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Set aside. Season the bacon slices with pepper, and place them on the grill. Cook bacon until crisp, turning once, then set aside. Season the lamb chops with seasoned salt, and place them on the grill. Cook to your desired degree of doneness, about 3 minutes per side for medium. Serve each chop with two slices of bacon over it, and top with the sliced mushrooms.
Make a slit down the middle of one end of each hot dog; this will be the legs. At the other end, make a small slit each side; these will be the arms. Bring a saucepan of water to a boil, and add the hot dogs. Boil for about 5 minutes until the slits open up. Place slices of cheese onto slices of bread. Set the hot dog men on top. Use ketchup and mustard to make a face, hair and clothes or buttons.
Place the chipotle chile, adobo sauce, jalapeno pepper, and raspberry preserves in a food processor. Pulse until peppers are chopped and sauce is smooth, about 5 or 6 pulses. Refrigerate until ready to use.
Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.
In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain. Add clams to the skillet and heat through; top with cheese and serve immediately.
Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside. Beat the butter and 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. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated. Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter. Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly. Add cooked spaghetti, and toss. Serve immediately.
Place the chopped bacon in a large saucepan, and cook over medium-high heat, stirring occasionally, until evenly browned and crisp, 6 to 8 minutes. Remove the bacon and set aside. Drain the grease from the pan. Stir the vinegar, white sugar, and brown sugar into the pan. Bring the mixture to a boil over medium heat. Drain 2 cans of green beans and add them to the vinegar mixture. Pour 2 undrained cans of beans into the mixture, and stir the bacon back into the beans. Stir lightly to combine. Sprinkle with salt and pepper to taste. Bring the mixture to a boil, reduce the heat, and simmer until the sauce is thickened and the flavors have blended, about 20 minutes.
In a slow cooker over medium low heat, mix the red currant jelly, Dijon-style mustard, ketchup and brown sugar. Place little smokie sausages into the mixture and simmer at least 2 hours before serving with toothpicks.
Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl. Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven. Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes. Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Mix cream cheese, salsa, bacon, green onions, salt, and pepper in a bowl; top with avocado cubes.
Spread 1 tablespoon chocolate-hazelnut spread on 1 half of each English muffin; arrange banana slices on top. Spread 1 tablespoon marshmallow cream on the other half. Press both halves together to create a sandwich.
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil. Spread cream cheese onto each slice of bread, and set cheese side up on the cookie sheet. Place the tomato slices over the cream cheese. Top with alfalfa sprouts, then a generous sprinkle of mozzarella cheese. Bake for about 10 minutes in the preheated oven, until the cheese is melted, and sandwiches are warm.
Heat oil in a large saucepan over medium-high heat. Add shallots; saute in hot oil until tender, about 3 minutes. Stir sweet potato, carrot, ginger, and curry powder together in the saucepan with the shallots; cook and stir until just beginning to soften, 3 to 4 minutes. Pour chicken broth over the vegetable mixture; bring to a boil, cover the saucepan, reduce heat to low, and simmer until the vegetables are tender, 25 to 30 minutes. Season soup with salt. Pour about half the soup into a blender no more than half full. Hold lid in place and pulse blender a few times before leaving on to puree. Pour pureed soup into a serving bowl and repeat with remaining soup.
Scoop flesh out of the avocado and place it in a medium size mixing bowl. Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. Chill for at least one hour before serving.
Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours. Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Whisk flour, baking soda, baking powder, and salt together in a bowl. Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes. Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth. Spread frosting over cupcakes.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.
Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners. Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix. Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.
Combine almond milk, almond butter, espresso powder, cocoa powder, vanilla extract, and stevia powder in a blender; mix until well combined and slightly thickened, about 2 minutes. Serve in 2 mugs; dust with cocoa powder.
Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife. Lay out 8 squares of Reynolds Wrap(R) Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes. As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside. Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes. To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender. Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil. In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.
Preheat the oven to 400 degrees F (200 degrees C). Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet. Bake in the preheated oven for 20 minutes. Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.
Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether. Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes. Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners. Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup. Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Preheat oven to 300 degrees F (150 degrees C). Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30 Add egg whites to the vinegar. Read John 10:10-11 Sprinkle salt into the egg whites. Read Luke 23:27 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60. Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66. Go to bed. Read John 16:20 and 22. In the morning open the oven and take out the cookies. Read Matthew 28:1-9.
Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
In a shot glass, stir together the raspberry liqueur and honey. Pour vodka into a shaker with the ice, and shake until cold and frothy. Strain into a martini glass and spoon in the honey mixture.
Preheat oven to 300 degrees F (150 degrees C) In a medium bowl, cream together the brown sugar, white sugar and soy margarine. Add egg white, and mix well. In another bowl, stir together the spelt flour, wheat flour, baking soda and salt. Add this to the sugar mixture and mix well. Finally, stir in the dried cherries. Drop cookie dough from a teaspoon onto a lightly greased cookie sheet. Bake in preheated oven for 13 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese. Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese. Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Heat a 4- to 6-quart Dutch oven over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomatoes, rice, onion, green bell pepper, browning sauce, salt, chili powder, pepper, and thyme. Cover. Bake in the preheated oven, stirring after 20 minutes, until rice is tender, about 1 hour 10 minutes.
Spray 13 x 9-inch baking pan with nonstick cooking spray. Place marshmallows and butter in large saucepan. Heat over medium heat, stirring frequently, until marshmallows are melted; remove from heat. Stir in peanut butter until combined. Stir in cereal and chopped Butterfinger until coated. Spread into prepared pan. Cool completely; cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini. Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible. Season the crab mixture with paprika, salt, and black pepper. Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese. Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
Wet the rim of a chilled martini glass with water, and dip into the crushed candy cane. Pour the vodka, schnapps, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with candy cane to serve.
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly. In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.