HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans, and line them with wax paper or parchment. Sift flour with baking soda. Dissolve 1/3 cup instant coffee in the water. In a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. Blend in mayonnaise and the melted chocolate. Add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. Pour batter into prepared pans. Bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. Cool cake in pans for 10 minutes. Remove, and cool completely on wire racks. Melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. Pour hot chocolate mixture into the beaten egg, whisking constantly. Allow to cool. In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add chocolate mixture to butter mixture, and blend frosting well. When layers have cooled, cut each horizontally to make 4 layers. Fill and frost the cake with the frosting.
Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note). Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper. Allow to cool before slicing bars.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, Italian dressing, and chopped onion until thoroughly combined; set aside. Sprinkle the salmon with seafood seasoning on both sides, and place skin-side down into the prepared baking dish. Spread the mayonnaise mixture over the salmon steaks, and sprinkle with bread crumbs. Bake in the preheated oven until the fish is almost opaque all the way through (centers can be slightly red), 15 to 20 minutes. Remove from oven, sprinkle with Cheddar cheese, and return to oven until the cheese is melted and bubbling, about 10 more minutes.
Preheat the oven to 450 degrees F (230 degrees C). Season chicken breasts on both sides with salt, black pepper, and cayenne.
 Watch Now Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
 Watch Now Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
 Watch Now Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
 Watch Now Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
 Watch Now Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
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Heat sesame oil in a skillet over medium heat. Stir in the garlic, and cook for 20 seconds until fragrant, then stir in the onion, green onion, bell pepper, and salt. Cook for a minute or two until the vegetables soften. Sprinkle with coriander, cumin, and turmeric; cook for 30 seconds until fragrant. Spread the vegetables evenly over the bottom of the skillet. Pour in egg, and cook gently until set, then turn over, and cook for an addition 30 seconds to firm. Roll omelet onto a plate to serve.
Preheat the oven to 375 degrees F (190 degrees C). Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish. Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top. Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
Preheat the oven to 300 degrees F (150 degrees C). In a small bowl, whisk together the flour, baking soda, salt and cocoa. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 18 to 20 minutes in the preheated oven. Remove cookies to cool on a wire rack.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, slice beef into very thin strips. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Preheat the oven to 450 degrees F (220 degrees C). In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky. Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two. With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness. Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.
Melt 2 tablespoons of the butter in a medium skillet over medium high heat. Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste). Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.
Beat butter, raspberry preserves, raspberries, and confectioners' sugar together in a bowl until well combined; refrigerate until set, about 1 hour.
Grease a shallow, microwave-safe plate or baking dish. Set aside. Whisk together the egg and broth in a large bowl. Gradually stir in the flour and oats. Turn dough out onto a floured surface and roll out to 1/2 inch thickness. Cut out cookies using a round cookie cutter. Use a smaller round cookie cutter to cut out the center hole. Place on prepared plate, arranging the cookies on the dish without crowding them. Cover with a paper towel, and cook in the microwave on high until firm, about 10 minutes. Repeat steps to use up the remaining dough. Cool on a wire rack.
Preheat a waffle iron according to manufacturer's instructions. Spray the waffle iron with cooking spray. Whisk cream cheese frosting, corn syrup, and water together in a bowl until smooth. Place 1 cinnamon roll dough slice on each section of the preheated waffle iron, close the iron, and cook until waffles are golden and cooked through, 2 to 5 minutes. Repeat with remaining dough. Drizzle waffles with syrup.
Combine pork loin, mushrooms, lemon juice, onion, garlic, salt, and black pepper in a slow cooker. Pour beer on top. Cook on Low until pork is tender and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 1/2 to 4 hours.
Whisk flour, beer, garlic powder, salt, pepper, and cayenne pepper together in a bowl until batter is evenly mixed; cover bowl with plastic wrap and let sit at room temperature for 1 hour. Wrap bacon around each onion ring and arrange on a plate; refrigerate. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Dip wrapped onion rings in batter, shaking off any excess. Place battered onion rings onto a plate while dipping the rest; do not stack. Fry battered onion rings, working in batches, in the hot oil until browned, about 5 minutes per side. Transfer cooked onion rings to a paper towel-lined plate to drain.
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. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat. Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in hot oil until the onion begins to soften, about 5 minutes. Gently whisk beer, brown sugar, and mustard together in a bowl; pour into the skillet. Bring the mixture to a boil and cook until the volume of the liquid reduces by half, about 15 minutes. . Season with salt and pepper.
Place butter and peanut butter in a microwave-safe mug. Microwave until butter and peanut butter are melted, about 30 seconds. Stir brown sugar, white sugar, and salt into butter mixture. Add egg; stir flour into mixture. Cook in the microwave until cookie is set, 2 to 4 minutes.
Preheat oven to 425 degrees F (220 degrees C). Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick. Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain. In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts. Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Preheat an oven to 450 degrees F (230 degrees C). Season halibut steaks with salt, pepper, and 1/2 teaspoon lime-flavored seasoning blend. Arrange the halibut steaks on a baking dish. Place panko bread crumbs, Parmesan cheese, 1/8 teaspoon lime-flavored seasoning blend, thyme, and garlic in a blender. Blend with enough olive oil to just moisten the panko crumbs. Spoon panko crumb mixture over the halibut. Bake in the preheated oven until the fish flakes easily with a fork, 20 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap. Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet. Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes. Slice tenderloin and serve with crispy sage leaves.
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Arrange potato halves around chicken, then cover all with salad dressing. Bake at 375 degrees F (190 degrees C) for 1 hour or until chicken is cooked through and juices run clear.
In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender. Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley
Melt 2 tablespoons butter in a heavy saucepan over medium heat. Cook and stir onion and garlic in hot butter until onion is golden and soft, 5 to 10 minutes. Stir sweet potatoes, 1 3/4 cups cream, acorn squash, thyme, kosher salt, and pepper into onion mixture. Bring to a boil, reduce heat to low, and simmer until potatoes and squash are tender, 20 to 25 minutes. Preheat oven to 385 degrees F (195 degrees C). Butter an 8x13-inch baking dish with remaining butter. Pour potato-squash mixture into prepared baking dish. Drizzle remaining cream over potatoes and squash; top with bread crumbs and Asiago cheese. Cover baking dish with aluminum foil. Bake in the preheated oven until tender and hot throughout, 25 to 35 minutes. Remove aluminum foil and bake until top is golden brown, about 10 minutes more.
Combine orange juice, lemonade concentrate, limeade concentrate, vodka, and water in a large bowl; stir until blended. Serve over crushed ice.
Generously butter baking sheets. In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish. Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan. Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.
Preheat the oven to 250 degrees F (120 degrees C). Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet. Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.
In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken. Preheat oven to 350 degrees F (175 degrees C). Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.
Combine amaretto, whiskey, sloe gin, and lemon juice in a cocktail shaker. Add ice and stir until chilled. Strain into chilled cordial glass.
Let cherries sit in juice with 1/4 cup sugar for 2 hours. Drain cherries, reserving juice; pour juice in a small saucepan. Soften gelatin in the cherry juice for 5 minutes. Mix in egg yolks and salt. Cook on low heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in almond extract, red food color, and cherries. Chill until room temperature, but not set. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill several hours or overnight before serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread a piece of aluminum foil on a work surface. Arrange potatoes, onion, bacon, and garlic in the middle of the foil. Drizzle olive oil over potato mixture and season with salt and pepper; toss to coat. Wrap foil around potato mixture to form a packet. Place packet on the preheated grill and cook until potatoes are tender and bacon is cooked, about 15 minutes. Carefully open packet by slicing foil with a knife.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and sugar until smooth. Stir in the egg yolk. Add the flour and nuts, mix until well blended. Stir in the potato chips last, so they don 't get too crunched up. Roll the dough into walnut sized balls. Place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.
Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps(R) and garnish with more sauce and crab.
Preheat the oven to 375 degrees F (190 degrees C). Combine plums, sugar, flour, lemon juice, salt, and cinnamon in a bowl. Pour into the pastry shell. Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until topping mixture resembles coarse crumbs. Sprinkle over plum mixture. Bake in the preheated oven until golden brown, 50 to 60 minutes.
Preheat your oven's broiler. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.
Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.
Preheat oven to 400 degrees F (200 degrees C). Prepare a small baking dish or sheet by spraying with cooking spray. Slice each chicken breast horizontally nearly in half to butterfly. Open up, and sprinkle with lemon juice on both sides. Sprinkle with pepper and chipotle powder to taste, then add a slice of Brie, and sprinkle with chives. Fold the chicken breasts back together firmly. Place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. Place a stuffed breast upside down onto the bottom edge of the prosciutto. Roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto. Place chicken packets seam-side down onto oiled baking dish. Bake in preheated oven until the internal temperature of the chicken reaches 160 degrees F (70 degrees C), about 40 minutes. Allow to rest for 5 minutes before serving.
Place water, butter, egg, 3 cups flour blend, sugar, salt and yeast in bread machine pan in order recommended by the manufacturer. Select Dough/Manual cycle. During initial mixing cycle, open lid and scrape down sides of bread pan as necessary. As dough mixes, add just enough additional flour blend to create a soft dough. When Dough/Manual cycle is complete, remove dough from bread machine pan. Place on lightly floured surface. Coat 13 x 9-inch baking pan with cooking spray. Pat dough into rectangle. Cut with pizza cutter or serrated knife into 15 equal pieces. Shape each into a ball. Place evenly in prepared pan. Cover and let rise in warm place until doubled, about 35 to 45 minutes. Heat oven to 375 degrees F. Uncover rolls. Bake 15 minutes or until golden brown. Serve warm or cool completely on wire rack.
Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you. Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef. Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
Preheat oven to 350 degrees F (175 degrees C). Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment. Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites. Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet. Bake until cookies set in their centers, 10 to 15 minutes.
Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes. Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.