HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream. Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray. Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish. Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.
Toss corn with sliced green, red, yellow, and orange bell peppers in a large salad bowl until thoroughly combined. Pour sesame salad dressing over salad and toss again.
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish. Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust. Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.
Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes. Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes. Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Preheat oven to 425 degrees F (220 degrees C). Set a cooking rack over a baking sheet. Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper. Dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. Place coated spears on prepared rack; drizzle with olive oil. Bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. Squeeze lemon juice over asparagus and serve immediately.
In a small bowl, stir together the butter, Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Refrigerate. Let stand at room temperature for 25 minutes before using.
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes. Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Roll 1 pie crust pastry onto a work surface; lightly roll with a rolling pin until crust is a 9x13-inch rectangle, cutting crust if needed. Press crust into the bottom of a 9x13-inch baking dish, placing leftover crust pieces in the corners. Whisk white sugar, flour, cinnamon, and nutmeg together in a large bowl. Toss Granny Smith apples and gala apples in sugar mixture until evenly coated. Spread apple mixture evenly over pie crust; pour remaining juices over apples. Roll the remaining pie crust to 9x13-inch rectangle and place over apple layer, folding edges over apples to completely cover. Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes. Cool apple bars slightly, about 20 minutes. Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until topping is smooth and desired consistency; drizzle over bars.
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
In a large bowl, combine ground beef, eggs, onion, bell pepper, jalapeno peppers, celery, carrots and black beans. Season to taste with Worcestershire sauce, cumin, oregano, basil, salt and pepper. Mix well with hands. Shape into 8 patties. Preheat an outdoor grill for high heat, and lightly oil grate. Cook hamburger patties on preheated grill until browned on both sides, to your desired doneness.
Toast whole wheat bread until golden brown. Spread refried beans on top. Mash avocado in a small bowl; stir in lime juice, garlic powder, salt, chili powder, and cumin. Spread avocado over refried beans. Heat a small nonstick skillet over medium heat. Crack egg into the skillet; cook until white is set, about 2 minutes. Cover skillet and cook until yolk is set, about 2 minutes more. Place egg over mashed avocado. Garnish with pico de gallo, queso fresco, and hot sauce.
Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low. Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes. Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight. Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan; bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries; cook until tender, about 5 minutes. Pour into the greased baking dish. Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer. Bake in the preheated oven until top is golden brown, 35 to 40 minutes.
Heat olive oil in a Dutch oven or large soup pot over medium heat. Cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels. Season beef with salt and pepper. Cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. Cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl. Let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. Add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. Stir Worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes. Pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. Add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. Stir the mixture to combine. Bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. Stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. Remove and discard bay leaves. Garnish with the bacon to serve.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking pan with cooking spray. Remove biscuit dough from cans and flatten individual biscuits on a flat work surface. Stack pepperoni slices and mozzarella cheese cubes over biscuits. Pull the edges of each biscuit into the middle to cover the pepperoni and cheese. Place rolls seam-side down in the prepared baking pan. Brush with beaten egg. Sprinkle Parmesan cheese, garlic powder, and Italian seasoning over rolls. Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.
In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper. Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours. Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.
Heat the olive oil and sesame oil in a skillet over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir 5 minutes. Stir the shrimp, red bell pepper, and yellow bell pepper into the skillet. Over high heat, cook 3 to 4 minutes, until opaque. Turn off heat, and mix in the basil leaves.
Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.
Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer. Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.
In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onion and salt. Serve chilled.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten. Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
In a large bowl combine crushed vanilla wafers, ground pecans, cocoa and chocolate chips. Stir in corn syrup and rum; mix well into a thick dough. Coat palms of hand with confectioners' sugar and roll dough into balls no larger than a quarter. Place on a cookie sheet, foil or wax paper to dry. Let balls dry for 1 hour. Roll in confectioners' sugar and seal in airtight containers.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and 1/2 inch up the sides of a 9x5-inch loaf pan. Stir together 1/3 cup sugar, pecans, and cinnamon in a small bowl. Stir together flour, baking powder, salt, and remaining 1 cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil. Add egg mixture to flour mixture. Stir until just moistened; batter should be lumpy. Fold in rhubarb. Spoon 1/2 of the batter into prepared pan, then sprinkle with 1/2 of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack, at least 30 minutes. Wrap bread with plastic wrap and let stand at room temperature, 8 hours to overnight, before slicing. You don't have to wait overnight, but the bread is much easier to slice and has a better texture if you do.
Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad. Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide. Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake. For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
In the vessel that you will marinate the turkey in, combine all ingredients and mix well with a wire whisk, being sure that the chicken base is completely blended. Carefully place raw turkey or poultry into this vessel, being sure that the entire bird is covered with the brine. Cover vessel and place under proper refrigeration for 24 to 48 hours. When ready to cook the turkey, carefully remove it from the brine and rinse under cold water and pat dry with a paper towel. Your turkey is now ready to cook, as you normally would do.
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour. Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate. Flute edge of crust, if desired, then use as desired.
Soak raisins and currants in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels. Mix 2 tablespoons milk with yeast in a large bowl until dissolved. Add remaining milk, flour, egg, and salt; beat with an electric mixer until dough is smooth. Stir in raisins and currants. Cover dough with a clean dish towel. Let rise in a warm place until doubled, about 1 hour. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop portions of dough into the hot oil using 2 lightly greased tablespoons or an ice cream scoop. Cook until golden brown, about 3 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining dough.
Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine ground beef, 1/2 cup ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion and 2 teaspoons mustard until well mixed. Line a 9x5 inch loaf pan with foil. Press meat mixture into pan. In a separate bowl, combine 1/2 cup ketchup, 1 teaspoon mustard and brown sugar until smooth. Spread brown sugar mixture over meatloaf. Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan. Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.
Combine egg, egg whites, Cheddar cheese, ham, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer.
Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside. Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well. In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down. Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed. Preheat oven to 400 degrees F (200 degrees C). Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).
Melt 2 tablespoons butter in non-stick skillet. Add shallot and saute for one minute. Add peppers and cook until softened, about 5 minutes. While peppers are cooking, crack eggs into bowl and whisk with milk. Stir in ham and peas. Add last tablespoon of butter to peppers. Pour eggs into skillet with peppers and cook for 10 seconds before stirring. Season with salt and freshly ground black pepper. Cook eggs over medium heat until done, about 2 minutes. Turn off heat and put eggs, peas and pepper mixture onto mini sub roll.
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with butter. Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until halfway cooked, about 7 minutes. Drain and rinse under cold water. Drain again. Stir together sour cream, cream cheese, and milk in a large bowl until smooth. Mix in tuna, green onion, and red bell pepper. Season with a little salt and pepper. Fold in cooked farfalle and pour into the prepared baking dish. Sprinkle with Gruyere cheese. Bake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.
Using your hands, combine the peanut butter, cereal, and 1 1/2 cups confectioners' sugar in a medium bowl until well mixed. Roll into log shapes about the size of your little finger. Combine the remaining confectioners' sugar and water in a saucepan; bring to boil. Remove from heat and let stand a few minutes. Dip each log into glaze . Place on racks until glaze becomes firm. Store in airtight container with waxed paper between layers.
Melt the butter in a large skillet or Dutch oven over medium heat. Saute onions in butter until translucent. Stir in the sauerkraut and cola. Cover, reduce heat to low, and simmer for 1 hour, adding up to 1/2 cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.
Boil water and raisins together for 5 minutes. Set aside. Cream sugar, shortening, eggs and vanilla until light. Pour in the warm raisin mixture, combining well. Stir in dry ingredients that have been combined and blend well. Drop by tablespoonful on a lightly oiled cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Preheat oven to 400 degrees F (205 degrees C). Combine the shortening and the sugar and mix until light. Stir in the vanilla, milk and ground orange. Add the flour, baking powder, and the baking soda. Mix until combined. Let dough sit for 15 minutes then drop teaspoon sized drops onto greased cookie sheets. Bake at 400 degrees F (205 degrees C) for about 7 to 10 minutes or until done.
Preheat oven to 400 degrees F (200 degrees C). Layer ham, apples, cranberries, and apricots in medium size casserole dish. In a small bowl, whisk together honey, balsamic vinegar, pepper, and horseradish; pour over ham and fruit. Bake for approximately 20 minutes, or until apples are cooked. Combine apple juice and horseradish. Pour over casserole. Toss to combine.