HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.
Melt butter, chocolate chips, and peanut butter together in a saucepan over medium-low heat, stirring until smooth, 5 to 10 minutes. Mix peanuts, cereal, and raisins together in a large bowl. Pour chocolate mixture over peanut-cereal mixture; toss to coat. Place 2 cups confectioners' sugar in a large covered container; add coated cereal mixture and remaining 2 cups confectioners' sugar. Cover the container and shake until cereal mixture is well coated with confectioners' sugar.
Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat. Mix cherries, cashews, and honey into the quinoa mixture; top with blackberries and creme fraiche.
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Adjust oven rack to center position and heat oven to 425 degrees. Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing. Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.) When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Preheat oven to 350 degrees F (175 degrees C). Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough. Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets. Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool. Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.
Preheat oven to 350 degrees F (175 degrees C). Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust. Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish. Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples. Bake in preheated oven until golden and bubbly, about 45 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon Colby-Monterey Jack cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal edges together with water. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil. Fry wontons in the hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.
Preheat the oven to 325 degrees F (165 degrees C). Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined. Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers. To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle. Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing. Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving. For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter. Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.
Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes. Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor; puree until evenly blended.
Cream sugar and butter together; add beaten egg yolks. Mix baking soda with warm water and add to creamed mixture. Sift flour and spices together and beat into butter/egg mixture. Add chopped dates and chopped candied fruits. Fold in beaten egg whites. Drop on baking sheet and bake in preheated 300-degree F (150 degree C) oven for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.
Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce heat to low, and simmer until couscous is tender, 12 to 15 minutes. Drain couscous of any broth that did not absorb while cooking. Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl. Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.
Bring the rice and 3 cups water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. Place the ground beef in a large skillet over medium heat, and cook until evenly brown. Drain grease. Mix in onion, refried beans, and green chiles. Stir in water, mustard, soy sauce, Worcestershire sauce, and hot sauce. Season with cumin, seasoned salt, and salt. Reduce heat to low, and cook 25 minutes, stirring often. Serve over rice.
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings. Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside. Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat. Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually. Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use. Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Preheat oven to 350 degrees F (175 degrees C). Combine falafel mix and water in a small bowl until well mixed; spread evenly into the bottom of a casserole dish. Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature. Blend yogurt, 1/2 sliced cucumber, and lemon juice in a a food processor until yogurt sauce is smooth. Spread hummus in an even layer over falafel crust. Arrange tomato slices on the hummus and top with cucumber slices. Cover cucumber layer with yogurt sauce. Sprinkle roasted red peppers and olives over yogurt sauce.
Preheat the oven to 450 degrees F (230 degrees C). Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain. Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed. Transfer mixture to a baking sheet. Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish. Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve. In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well. Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.
Whisk Worcestershire sauce, garlic salt, and chili powder together in a bowl.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place 1 graham cracker square in each of 4 miniature cast iron skillets. Top each graham cracker square with 1 piece of chocolate, and 1/2 marshmallow. Place skillets in the preheated oven and cook until marshmallows begin to brown, about 3 minutes. Remove miniature skillets from oven and gently press marshmallows into chocolate with a spatula.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Stir in broccoli, mushrooms and green pepper, and cook 6 to 8 minutes more, or until pasta is al dente; drain. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper. In a 9x13 inch baking dish combine pasta, vegetables, milk mixture and 4 tablespoons basil. Sprinkle with bread crumbs, 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Coat with butter flavored cooking spray. Bake in preheated oven for 30 minutes, or until golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste. Bake for 35 to 40 minutes in the preheated oven, or until golden brown.
Preheat an outdoor grill for medium heat and lightly oil grate. In a large bowl, mix together ground beef, dry bread crumbs, Worcestershire sauce, garlic salt, ground black pepper and approximately 1/2 of the dark beer. Mix until firm enough to form patties, using remaining dark beer as necessary. Shape ground beef mixture into 4 thick patties. Create a well in the center of the patties, and fill with onion and jalapeno. Form the ground beef mixture back around the onions and jalapenos, and flatten. Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed. Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate. Preheat oven to 325 degrees F (165 degrees C). Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes. Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.
Preheat the oven to 375 degrees F (190 degrees C). Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet. Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.
Combine mustard, soy sauce, honey and vinegar. Set sauce aside. In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down. If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool. Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper. Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.
Mix the brownie mix, butter, egg, and vanilla extract together in a bowl until well combined. Cover and refrigerate for at least 1 hour to firm up the dough. Preheat an oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Place the confectioners' sugar in a shallow bowl. Scoop up about 1 tablespoon of dough per cookie, and roll into a ball. Roll the ball in the confectioners' sugar, then place the balls on the prepared baking sheets about 2 inches apart. Bake the cookies in the preheated oven until the tops are cracked, 12 to 14 minutes. Let cool on baking sheets for 5 minutes before removing the cookies to racks to finish cooling.
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies. Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.
Melt butter in a small pan over medium heat. Saute pear, walnuts, and 1/4 teaspoon cinnamon until pear softens, about 5 minutes. Remove from heat and let cool. Combine protein drink and oats in a small Mason jar. Mix in cooled pear and walnuts. Seal and refrigerate, 8 hours to overnight. Add pumpkin spice, ginger, and remaining cinnamon to the oats the following morning. Stir to combine.
Preheat an air fryer to 320 degrees F (180 degrees C). Line the air fryer basket with aluminum foil. Mix sultanas and brown sugar together in a bowl. Place a puff pastry sheet on a clean work surface. Put an apple on the pastry and fill the core with the sultana mixture. Fold the pastry around the apple so that it is fully covered. Repeat with remaining pastry, apple, and filling. Place dumplings into the prepared basket and brush with melted butter. Set timer for 25 minutes; cook dumplings until golden brown and the apples are soft.
Mix brown sugar and butter together in a large bowl until light and fluffy, about 3 minutes. Add vanilla extract and beat until combined. Add flour in batches, alternating with condensed milk, mixing dough until combined. Stir in 2 cups chocolate chips. Line a 9x11-inch baking pan with parchment paper. Press the cookie dough into the pan using a spatula. Cover with plastic wrap and refrigerate at least 3 hours. Combine peanut butter and 2/3 cup chocolate chips in a microwave-safe bowl; heat in the microwave until smooth, about 45 seconds. Pour over the cookie dough and spread evenly. Chill for 1 hour.
Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef. Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute. Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes. Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.
Break spaghettini into 1 inch pieces. Cook according to package directions. Drain. Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese. Bake at 300 degrees F (150 degrees C) for 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three round 9-inch baking pans. Sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed. Beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently. Pour batter into prepared baking pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. Place chocolate in a small microwave-safe bowl; heat on High in microwave until melted, about 1 minute. Stir chocolate until smooth. Beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on High until combined, 1 minute; stir chocolate into mixture until well mixed. Gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling. Spread about 1/3 filling on top of one cake. Place second cake atop filling layer. Repeat with a filling layer, the third cake, and a final layer of filling on top.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups. In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes. Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.