HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a small bowl, stir together the wafer crumbs and melted butter. Press into the bottom and a little bit up the sides of the prepared pan. Sprinkle on the chocolate chips, coconut and pecans so they are evenly distributed. Pour the condensed milk over everything. Bake for 20 to 30 minutes in the preheated oven, until the coconut is browned. Cool before cutting into bars. these are great frozen too. Cut into small squares - these are very rich!
Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water. Cook and stir until melted and smooth. Remove from heat and fold in nuts. Serve warm over ice cream.
Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well. In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night. Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator. Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers. Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.
Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes. Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels. Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.
Melt butter in a large skillet over medium heat. Cook pork belly until crispy but still soft in some spots, stirring often with a wooden spoon, about 6 minutes. Drain on a paper towel; discard grease. Return pork belly to the hot skillet. Add water and oyster sauce; cook and stir until combined, about 2 minutes. Toss in spinach; increase heat to medium-high. Stir until fully coated with sauce. Cover and cook, stirring occasionally, until wilted, about 5 minutes.
Beat butter and confectioners' sugar together in a bowl until creamy and smooth; mix in orange juice concentrate. Fold in vanilla wafers. Refrigerate dough for 1 hour. Roll dough into ping pong ball-sized balls; roll balls in coconut to coat.
Season chicken breasts with salt and pepper. Add olive oil to a large pan and cook chicken on medium heat for approximately 12 minutes, about 6 minutes per side. Let chicken rest for 5 minutes before plating. Using a large platter or bowl, create a bed of arugula. Sprinkle farro and the shaved cucumber, sliced apple, and sliced shallot over arugula. Place chicken breasts, whole or cut into pieces, on top. Garnish with slices of avocado. Evenly drizzle the salad with Marie's Creamy Avocado Poblano dressing.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan. Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack. Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.
Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough. Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit. Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface. Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust. Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)
Stir together the peanut butter and honey in a bowl until smooth. Mix in the coconut and granola. Divide the mixture in half, and spread half over each tortilla. Place a banana half in the center of a tortilla, and roll up. Slice the rolls in half to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet. Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces. Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat. Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat. Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil. Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.
Line a jelly roll pan with parchment paper. Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer. Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole. Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain. Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs. Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.
Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties. Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done. Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the American cheese slices. Place one slice of American cheese on each piece of dough; top each with one of the cooked patties and another slice of American cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes. Preheat an oven to 425 degrees F (220 degrees C). Bake in the preheated oven until the bread has browned, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth. Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together. Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets. Bake in the preheated oven until lightly browned, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place spaghetti squash, cut-side down, on a baking sheet. Bake squash in the preheated oven until cooked through, about 25 minutes. When cool enough to handle, scoop out the strands of squash with a spoon and place in an 8-inch square baking dish. Reduce oven temperature to 350 degrees F (175 degrees C). Cook and stir turkey sausage and onion in a large skillet over medium-high heat until turkey is browned, 4 to 6 minutes. Remove from heat and stir pizza sauce, spinach, red bell pepper, applesauce, basil, garlic powder, oregano, and black pepper into turkey mixture. Spread mixture over squash in baking dish. Pour eggs over turkey mixture and toss egg, turkey mixture, and squash together until egg is just combined. Bake in the preheated oven until mixture is bubbling and eggs are set, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube. Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain. Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper. Bake 30 minutes in the preheated oven, or until eggs are fully cooked.
Preheat oven to 350 degrees F (175 degrees C). Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture. Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed. Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy. Whisk ice water, flour, and egg yolk together in a large bowl to make batter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp. Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch baking sheet with graham cracker quarters. Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts. Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper. Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.
In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes. Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth). Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate. In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.
Brown beef and onion, drain. Add water, pepper, potatoes, tomato sauce, salt, and Tabasco sauce. Bring to boil. Reduce heat to medium and simmer one hour or until potatoes are tender and soup is thick.
In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.
Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended. Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours. Preheat oven to 375 degrees F (190 degrees C). Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.
In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Melt chips on low heat. Stir in peanut butter and walnuts. Take pan off heat, and quickly add the mini marshmallows. Stir until marshmallows are completely covered. Pour into a 9x13 inch greased pan. Refrigerate.
Preheat oven to 275 degrees F (135 degrees C). In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer. Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed. Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter. Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter. Divide batter between the prepared muffin cups, filling each cup about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely. While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored. Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting. Spread frosting on cooled cupcakes.
Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well. Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan. Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam. Preheat oven to 375 degrees F (190 degrees C). Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes. Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars. Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the shortening until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over the crust then sprinkle with the remaining crumb mixture. Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!