HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease one 12-cup muffin tin. In a large bowl, beat the applesauce, oil egg, sugar and water together for 2 minutes at medium speed. In a medium bowl, combine the flour, cinnamon, salt, baking soda, allspice and muesli together. Add the dry ingredients to the applesauce mixture. Beat on low speed until combined. Spoon batter into the prepared muffin tin filling each cup 3/4 full. Bake in the preheated oven for 20 to 25 minutes or until the tops are golden brown an spring back lightly when touched. Remove from pans immediately to cool.
Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick. Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.
Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice. In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss together and refrigerate.
Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute. Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer. Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Combine pork and beans, onion, brown sugar, Worcestershire sauce, and mustard in a 2-quart casserole dish. Chop drained bacon and stir into pork and beans mixture. Cover dish with aluminum foil. Bake in preheated oven for 90 minutes.
Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.
In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish. Stir together white sugar and nutmeg; sprinkle over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
Preheat oven to 325 degrees F (165 degrees C). Place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste. Rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large Dutch oven. Arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. Pour the white wine and chicken broth over the chicken and vegetables. Bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. An instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees F (70 degrees C).
Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid. Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light. After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.
Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.
In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender. Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan. Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency. Transfer to sterile containers and refrigerate or freeze until serving.
Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes. Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.
Place the salad greens, pear pieces, pecans, and mozzarella cheese in a bowl. Pour the Italian dressing over the salad mixture, and toss to coat evenly.
Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight. Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well. Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs. Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.
Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs. Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour. Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.
Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.
Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Prepare slow cooker crock with cooking spray. Lay pork roast into crock. Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast. Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes. Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil. Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes. Slice pork roast and serve with the gravy.
Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes. Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans. Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners. Whisk 3 cups flour, cinnamon, baking soda, and salt together in a large bowl. Stir white sugar, applesauce, and eggs together in another bowl. Add sugar mixture to flour mixture and stir until batter is just combined. Fold peaches and cranberries into batter. Spoon batter into prepared muffin cups. Stir brown sugar and 2 tablespoons flour together in a small bowl. Sprinkle brown sugar mixture over the tops of the muffins. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes before transferring muffins to a wire rack to cool completely.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. In a large mixing bowl, combine pudding mix (dry), biscuit mix and sugar. Melt butter or margarine over low heat. Remove from heat and mix in eggs, milk, and vanilla until well blended. Add to dry mixture. Stir in coconut and mix well. Drop by rounded teaspoonfuls onto cookie sheet and bake 12 to 14 minutes. Remove from oven and let cool.
Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces. Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.
Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C). Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl. Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture. Select Basic or White Bread cycle and start machine. After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.
Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray. Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes. Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter. Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top. Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Grease with cooking spray. Mix mayonnaise, Dijon mustard, rosemary, garlic powder, salt, and pepper together in a bowl. Season chicken breasts lightly with salt and pepper. Arrange seasoned-side down on the baking sheet. Spread 1/4 of the mayonnaise mixture over each chicken breast with a spatula. Bake in the preheated oven until center is no longer pink and top is lightly browned, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish. Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top. Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven. Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese. Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets. In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal. Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.
In a cocktail shaker full of ice, combine melon liqueur, peach schnapps, coconut rum, white rum, orange juice and cranberry juice. Shake vigorously for about 60 seconds. Strain into 2 tall glasses and serve with a twist of lime zest.
Preheat the grill for high heat. In a bowl, mix the beef, pepperoni, bread crumbs, garlic, salt, and pepper. Form into burger patties. Oil the grill grate. Place burger patties on the grill, and cook 5 minutes on each side, or until well done.
Preheat oven to 450 degrees F. Place 1/4 of vegetables in center of a sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper. Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides. Bake 15 to 18 minutes on the cookie sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices. Preheat an oven to 350 degrees F (175 degrees C). Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary. Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Mix crab meat and mayonnaise together in a bowl; spread onto each English muffin half. Sprinkle each crab meat layer with sea salt and Cheddar cheese. Place English muffins on a baking sheet. Broil in the preheated oven until cheese is melted and bubbling, 3 to 5 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.
Preheat oven to 425 degrees F (220 degrees C). Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP. Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat. Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.
In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans. Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks. To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed. Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend. Pour dressing over cabbage mixture and toss to coat evenly.
Mix 1 cup flour, water, and salt together to make a soft dough. Spray dough and work surface with olive oil; knead dough until smooth but still a little sticky. Set dough aside and cover with a warm, damp cloth. Let dough rest for at least 10 minutes. Preheat a large griddle while rolling out the tortillas. Divide dough into 8 equal parts. Form into smooth balls and flatten the tops. Roll balls in 1/4 cup flour and roll out into 6-inch circles. Dust rolling pin or work surface very lightly with flour if dough sticks. Brush tortillas with vegan margarine on one side. Place tortillas on the preheated griddle greased-side down. Cook until tortillas change color and start puffing up, about 10 seconds. Flip over and press puffed parts lightly with a flat spatula. Flip again. Cook just until golden-brown spots appear on both sides; tortillas should still be soft and pliable. Keep tortillas stacked together on and under a cloth to keep from drying out. Pulse cauliflower florets in a food processor until chopped into rice-sized pieces. Heat olive oil in a large skillet over medium-high heat. Cook cauliflower, onion, and serrano pepper until softened, about 5 minutes. Mix in ketchup, chili powder, and cumin. Process black beans in the food processor until smooth. Stir into the cauliflower mixture until heated through, about 5 minutes. Season with salt and pepper. Use 1/4 cup of the mixture for each tortilla.