HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 inch loaf tin well. Beat the egg whites until very stiff. Cream butter or margarine and sugar until light and fluffy. Beat the egg yolks with the banana essence and the milk; stir into creamed mixture. Fold in bananas and walnuts. Sift the flour, and fold into the creamed mixture. Carefully fold in the egg whites. Pour batter into the prepared tin. Bake for 40 to 50 minutes. Turn out onto a wire rack, and cool. Slice and serve.
In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain. In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended. In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
In a saucepan over medium heat, combine the fresh whole cranberries, cranberry sauce, orange marmalade, onion, apple, green bell pepper, salt, jalapeno, lime juice and liqueur. Cook until cranberries crack open. Reduce heat and simmer until contents reduce by one third (approximately 3 hours). Remove from heat, cover and allow to cool overnight.
Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches. Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat. Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.
Mix all ingredients, except parsley flakes, in a large bowl until well blended. Cover. Refrigerate 1 hour or until ready to serve. Sprinkle with parsley.
Place steaks in a nonmetallic dish, and pour the whiskey over the meat; turn to coat. Cover, and marinate in the refrigerator for 8 hours. Preheat grill for high heat. Brush grate with oil, and arrange steaks over hot grate. Cook for 6 to 10 minutes. Turn, and cook until done to your liking, another 6 to 10 minutes.
Mix together butter with 1/2 cup white sugar. In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips. Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!
In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside. Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.
Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.
Combine drink mix and water in squeeze bottle; seal and shake well to blend. Squeeze over shaved ice.
Whisk the beer, wine vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add the onion and pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops and onions from the marinade and set aside on a platter. Drain the marinade through a fine-mesh strainer, discarding the strained liquid. Spread the garlic mixture caught in the strainer over the pork chops. Wrap the onions in aluminum foil. Cook the packet of onions and the pork chops on the preheated grill until the pork is no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Melt butter in a skillet on medium-high heat. Add onion; season with salt and pepper. Cook until softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Let cool slightly. Mix onion and garlic with salmon, mayonnaise, capers, lemon juice, mustard, and parsley until combined. Season with more salt and pepper as desired. Slice baguette on a bias into 10 or 12 pieces. Place slices on a baking sheet. Broil for 1 to 2 minutes, watching closely that they don't burn. Top bread with the salmon mixture. Add a slice or two of tomatoes to each. Sprinkle mozzarella, Swiss, and Parmesan cheese on top. Broil until cheese is melted and golden, 3 to 5 minutes.
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Do not preheat oven. Grease and flour a 10 inch tube pan. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan. Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth. Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.
Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve. Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan. Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl. Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan. Sprinkle bacon on top of batter, followed by streusel. Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Stir yogurt, coffee powder, and vanilla together in a bowl until smooth. Fold oats into the yogurt mixture. Add flour, baking powder, and cinnamon; stir. Mix almonds and cranberries into the batter. Spread coconut onto a 9x13-inch baking dish. Bake coconut in oven until lightly toasted, about 4 minutes. Spread batter atop the coconut without stirring coconut into the batter. Bake until the batter is browned on top, 15 to 18 minutes. Cool on stove top before moving to refrigerator to chill. Once the bars are cooled down, flip them over so they won't become too soggy. Cut into 12 bars.
Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside. Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low. Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes. Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla. Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the ground veal, eggs, dry bread crumbs, water, soup mix, carrots, and shiitake mushrooms. Transfer to a 9x5 inch loaf pan. Bake 1 hour in the preheated oven, or to a minimum internal temperature of 160 degrees F (70 degrees C).
Preheat an oven to 450 degrees F (230 degrees C). Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken. Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.
Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray. Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl. Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy. Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish. Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm. To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.
Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
Heat oil in a skillet over medium heat. Gently fry potato farls for 2 to 3 minutes on each side or until golden brown. Season with salt and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bring apple cider vinegar to a boil in a small saucepan. Reduce heat to medium-low and stir in maple syrup; cover and cook for 10 minutes. Mix cold water and quick-mixing flour together in a small bowl. Whisk into the maple syrup mixture. Stir in 2/3 cup brown sugar and cook until sauce thickens, about 5 minutes. Cover and keep warm. Season pork chops with salt and pepper on both sides. Heat olive oil and butter in a large skillet over medium-high heat. Add pork chops; cook until browned, about 4 minutes. Flip with tongs; sprinkle 1 teaspoon brown sugar over each chop. Continue cooking until second side is browned, about 4 minutes more. Transfer to serving plates and spoon sauce on top.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish. Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.
Heat a dry skillet over medium-high heat. Place serrano chiles and garlic in the hot skillet. Cook until blistered and browned on the outside and slightly softened, 5 to 7 minutes. Roast poblano over an open flame until blackened all over; wrap up in a paper towel to let steam. Place serranos and garlic in a bowl; let cool until safe to handle. Peel the garlic and remove stems and seeds from serranos and poblano. Place cilantro and parsley in a blender. Add peppers, garlic, salt, and olive oil. Pulse on and off, scraping down the sides if necessary, until puree is fairly smooth and slightly coarse. Store pesto in a bowl until ready to use. Preheat the oven to 450 degrees F (230 degrees C). Halve and quarter chayote lengthwise. Remove seeds and cut into 1-inch pieces. Place on a lined baking sheet. Toss with olive oil and salt. Bake in the preheated oven until chayote is just barely fork-tender and lightly browned, about 30 minutes. Transfer to a bowl and add lime juice, 2 to 3 heaping spoonfuls of pesto, and goat cheese. Transfer salad to a serving dish and garnish with pumpkin seeds.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed. Brush 1 teaspoon oil onto cut-side of peaches. Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate. Brush remaining oil onto both sides of chicken breasts and season with salt. Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces. Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.
In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste. Mix ingredients well; cover and simmer for 30 minutes. Serve.
Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside. In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, eggs, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid. Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool. Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.
Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes. Spoon batter into baking cups. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes. Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot. For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.
Arrange banana chunks on a plate; freeze until solid, about 2 hours. Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Peel, core, and grate the apples. Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate. Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven. Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
Combine olive oil, vinegar, and Italian seasoning in a jar; cover with a lid and shake vigorously until mixed.
Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan. Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust. Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven. Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well. Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top. Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Place apples, golden raisins, currants, raisins, suet, allspice, cinnamon, brown sugar, citrus peel, almonds, lemon rind, lemon juice, brandy, ginger, and nutmeg in a large bowl and mix thoroughly. Cover and store in refrigerator for 2 days to allow flavor to mature. Sterilize enough canning jars and lids to hold mincemeat. Pack mincemeat into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Mincemeat should be aged 2 or 3 months before using, but can be stored up to a year.
Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. Toss pasta with sauce, and serve.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch tube cake pan. In a medium bowl, mix together flour, sugar, eggs, cinnamon, baking powder, baking soda, vegetable oil and pumpkin. Stir in the chocolate chips and walnuts. Pour into tube cake pan. Bake in the preheated oven 60 to 75 minutes, or until a toothpick inserted into the cake comes out clean.