HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat. Refrigerate to marinate for at least 1 hour, or overnight if possible. Preheat oven to Broil/Grill. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.
In a medium saucepan, place apple, cranberry sauce, dried apricots, raisins, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, 7 to 10 minutes. Remove from heat. Cover and chill in the refrigerator at least 3 hours. Serve cold.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.
Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity. Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover. Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.
Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear. Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes. Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode. Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.
Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight. The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil. While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. Set aside. Beat the sugar and the eggs with a mixer until it starts forming bubbles. In another bowl, mix the almond flour, baking powder, salt and flour. Blend with egg and sugar mixture until no lumps remain. Add the butter mixture, grated carrots, Maille(R) Old Style mustard, crushed walnuts, raisins, citrus fruit zests, cinnamon, ginger and chopped grains of coriander and mix everything carefully together. Divide mixture into small silicone cooking molds. Cook in a 375 degrees F oven for 15 minutes (depending on the size of the cake molds). Once cooked, remove the cakes from the molds and let them cool down all the way. Icing: Mix all the ingredients together. Cover the mini carrot cakes with icing and let them harden for 2 hours in the open air.
Beat together margarine (or butter), sugar, egg, and cocoa. Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans. Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight. Preheat oven to 350 degrees F (180 degrees C). Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl. Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool. Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.
Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red wine, dill, Worcestershire sauce, and garlic powder; stir to combine. Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter. Cook on Low for 12 hours.
Prepare and bake cake according to directions given on cake mix box using a 9 x 13 inch pan. Cool in pan. Prepare pudding according to directions. Pour on top of cooled cake. Pour cherries on top of pudding. Serve. Refrigerate any leftovers.
Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared pie shell. Refrigerate for several hours before serving.
In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.
In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.
Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight. Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans. Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla. Sift the flour and baking soda together. Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans. Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
Preheat oven to 350 degrees F. Grease and flour two 9 x 5 x 3 inch loaf pans. Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet. Spoon half the yellow batter in each loaf pan. Spoon half the chocolate batter on top of yellow batter in each pan. Run knife through batters to marble. Bake at 350 degrees F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Carefully loosen cakes from pans. Invert onto cooling racks. Cool completely. Cut cakes into slices.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more. Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes. Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well. Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin. Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.
Mix the blue cheese and cream cheese in a medium bowl. Stir in the pecans and cranberries. Serve at room temperature.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet or line with baking parchment. Mix onions, sugar, egg, vegetable oil, and warm water in a large bowl with an electric mixer until well combined. Mix the baking powder, salt, pepper, and poppy seeds into the onion mixture. Beat the flour into the onion mixture in batches with the mixer set to Low speed until incorporated into a dough. Drop dough by the tablespoon onto the prepared baking sheet. Bake in the preheated oven until golden brown on top, 20 to 30 minutes.
Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain. Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables. Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil. Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish. Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture. Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place pumpkin halves on baking sheet. Bake in preheated oven until pumpkin is soft and easily pierced with a fork, 30 to 40 minutes. Scoop pumpkin flesh into a blender; add coconut water and blend until smooth, 1 to 2 minutes. Pour pumpkin mixture into a saucepan and bring to a simmer over low heat; stir in butter, curry powder, ground ginger, chile powder, ground nutmeg, salt, and ground pepper. Thin soup with milk to reach desired consistency. Cook and stir soup until heated through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves. Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well. Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.
Crumble the ground beef in a large, deep pot. Pour in 4 cups of water, and season with 1 teaspoon of salt. Cover and soak beef for about 20 minutes at room temperature. Add whole potatoes, carrots, parsnips, and onions. Stir in additional water, if needed, until potatoes are nearly submerged. Cover and bring to a boil slowly over medium-low heat. Reduce heat to low and simmer until the potatoes begin to fall apart, about 1 hour, adding water one cup at a time, as needed, to keep the potatoes moist. Stir the stew with a wooden spoon, breaking apart smaller potatoes to create a gravy-like consistency. Season with salt to taste. Cover, remove from heat, and allow stew to rest for 10 minutes before serving.
Place the pineapple in a large bowl, and toss with sweet and sour sauce. Cover, and marinate overnight in the refrigerator. To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes. Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside. Wrap half a bacon strip around each pineapple chunk. Secure bacon with a toothpick, and place on baking sheet. Repeat with remaining bacon and pineapple chunks. Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
Spread each tortilla with 1/4 of each ingredient. Roll into a burrito and cut in half. Serve immediately or wrap in plastic wrap, place in refrigerator for later use.
Whisk tapioca flour and flax seed together in a bowl. Quickly stir egg and olive oil into tapioca flour mixture; add enough water to make dough stick together. Turn dough onto a work surface and roll to about 1/8-inch thickness. Cut dough into preferred size. Heat coconut oil in a skillet over medium heat. Fry dough, working in batches if needed, in the hot oil until crackers are lightly browned, 2 to 3 minutes per side.
Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides. Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes. Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes. Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). In a double boiler melt chocolate and butter or margarine. Combine sugar and corn syrup in a medium saucepan. Bring to a rapid boil and allow mixture to boil 2 minutes. Add chocolate mixture, stirring well. Place eggs in a medium bowl. While whisking constantly, pour chocolate mixture over eggs. Whisk in vanilla extract, then stir in pecans. Pour mixture into pie shell. Bake in preheated oven for 45 to 50 minutes. Cool before serving. Top each slice with a spoonful of whipped topping.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour and confectioners' sugar. Stir in melted butter. Press mixture evenly into a 12 inch pizza pan. Bake in preheated oven for 15 minutes. Allow to cool. In a small mixing bowl, beat together cream cheese and white sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer. Combine custard mix and water in a small saucepan. Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.
Place belacan in a skillet over medium heat; cook and stir until fragrant and toasted, about 5 minutes. Grind red chile peppers with salt using a mortar and pestle until coarsely ground. Add belacan and grind until evenly distributed. Squeeze limes over paste just before serving.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper. Toss 1/2 of the Brussels sprouts with olive oil, salt, and black pepper. Spread in the prepared pan. Roast in the preheated oven, turning occasionally, until sprouts are blackened on the outside and soft on the inside, about 20 minutes. Meanwhile, thinly slice remaining sprouts and cut corn kernels away from the cobs. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces. Drain bacon grease, reserving 1 tablespoon in the skillet. Melt in butter. Add sliced Brussels sprouts, corn kernels, shallot, salt, and pepper. Saute until sprouts are just cooked through, 12 to 15 minutes. Add roasted Brussels sprouts, crumbled bacon, and red bell pepper to the skillet. Drizzle in balsamic vinegar and toss to combine.
In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.
In a mixing bowl, combine milk and sugar. Beat in egg yolks, butter, vanilla and salt. Stir in cereal. Let mixture stand for 1/2 hour. Preheat oven to 400 degrees F (200 degrees C). Pour mixture into unbaked pie crust . Bake in preheated oven for 10 minutes. Then reduce oven temperature to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes, or until a knife inserted in the center comes out clean.
Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.
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, 25 to 30 minutes. Remove and allow to cool. Peel and cut into chunks. Combine sweet potato, almond milk, cocoa powder, agave nectar, peanut butter, and almond extract in a blender; blend until smooth. Add more almond milk if mixture is too thick. Serve immediately.
Place the yogurt, blueberries, and strawberries into a blender or food processor. Cover, and puree until smooth. Serve immediately.
Preheat oven to 325 degrees F. Grease cookie sheet. Beat butter until smooth. Add sugar and mix until fluffy. Mix in orange concentrate, orange peel and vanilla. Add flour and mix until dough comes together. Form 1 rounded tablespoon of dough into a ball. Place on prepared cookie sheet and flatten to a 2-inch round. Repeat with the remaining dough. Press 1 walnut half firmly onto each round. Bake about 12 minutes or until cookies just begin to brown. Remove to a rack and cool.
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until browned, about 10 minutes. Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted. Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.
Pour the amaretto and whiskey into a large chilled glass, or a glass of ice cubes. Top off with lemon-lime soda. Stir, and serve.
Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins. Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.
Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray. Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture. Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips. Combine buttermilk, yogurt, oil, eggs, vinegar, and vanilla extract in a separate bowl. Add the flour mixture and mix well. Batter should be thick; scoop into the prepared muffin cups using a tablespoon until about 3/4-full. Sprinkle sliced almonds on top. Bake in the preheated oven until tops spring back when lightly pressed and centers are still moist and gooey, 17 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.