HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan. In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan. Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
Place garbanzo beans and 1/2 their juice, black beans and 1/2 their juice, tahini, olive oil, lemon juice, chia seeds, flax seeds, cumin, garlic, salt, and paprika in a blender; process until a smooth hummus forms. Transfer hummus to a serving bowl and garnish with cilantro and roasted red peppers.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat; briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute. Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper. Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them. Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese. Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open.
Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice. Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Place the beef, onion, mushrooms, garlic, thyme and rosemary in the crock of a 4 to 5 quart slow cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 1/2 hours (or up to 10 hours). Turn the heat to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker until well combined; add the vegetables. Cover and cook for an additional 20 to 30 minutes or until heated through. Meanwhile, prepare the noodles according to package directions. Spoon the hot stew over the noodles to serve.
Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.
Preheat oven to 375 degrees F. For best results, use paper baking cups in a 12-cup muffin tin. Wash and dry all produce. Cook sausage in a frying pan over medium-high heat, breaking into small crumbles, until no longer pink, 5 to 7 minutes. Drain the sausage, reserving the fat. Place sausage into a large mixing bowl. Pour olive oil into the pan with the sausage fat. Add onion and saute for 2 to 3 minutes. Add celery and apple and cook for about 4 minutes, or until soft and translucent, scraping the bottom of the pan to release any crispy bits of food. Stir in the seasonings and sausage crumbles; stir for about 1 minute. Remove from heat. In a small bowl, mix broth and eggs together with a whisk until blended. Add the stuffing, egg mixture, and onion-sausage mixture back into the large bowl. Mix well, taking care not to overwork the cornbread stuffing. Spoon stuffing mixture into the muffin cups. Gently press the stuffing into the cups and form rounded tops. A large ice cream scoop works great to pack the stuffing into the cups. Bake 20 to 24 minutes, or until golden brown and cooked throughout. Remove from muffin tin and place on a cooling rack for a couple of minutes before serving. You can remove the paper liner prior to serving if desired.
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir. Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.
Preheat oven to 350 degrees F (175 degrees C). Generously grease an 8 inch pie pan. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in crackers, 3/4 cup pecans, and vanilla extract. Pour mixture into pie pan. Bake in preheated oven for 25 to 30 minutes, until firm and lightly browned. Remove and cool. In a medium bowl, combine whipping cream and brown sugar. Beat until soft peaks form. Spread over cooled pie. Sprinkle with 1/4 cup pecans and refrigerate until ready to serve.
Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl. Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.
Grease one side of a sheet of aluminum foil with vegetable oil. Stir honey mustard, soy sauce, lemon juice, dill, rosemary, and thyme together in a bowl. Place salmon fillet onto prepared aluminum foil sheet. Brush honey mustard mixture over salmon. Wrap foil around salmon and seal edges to form a packet; let marinate for 20 to 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon in the foil packet until it flakes easily with a fork, 10 to 13 minutes. Open packet and let salmon cook until the moisture atop salmon dries slightly, about 2 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners. Mix cake mix, eggs, water, and vegetable oil together in a bowl using an electric mixer; slowly mix in strawberry jam until fully blended into the batter. Beat lemon juice into batter until smooth. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 19 minutes. Cool cupcakes on a wire rack, about 30 minutes. Spread strawberry frosting onto each cupcake.
Preheat oven to 350 degrees F (175 degrees C). Combine pretzel twists and 1/4 cup brown sugar in a food processor; process until finely chopped. Stir in 1/2 cup melted butter. Press mixture over the bottom and sides of an ungreased 9-inch pie plate. Combine 3/4 cup butter and chocolate chips in a microwave-safe bowl. Heat in the microwave, stirring once, until melted, 1 to 2 minutes. Stir in 3/4 cup brown sugar and white sugar until dissolved. Beat in eggs. Stir in heavy cream, flour, and vanilla extract until filling is smooth. Pour over the crust in the pie plate. Bake in the preheated oven until center puffs up and looks set, about 50 minutes. Let cool completely, 1 to 2 hours. Drizzle caramel topping on top.
Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients, set aside. Beat margarine, sugar, egg, and vanilla. Add the flour mixture. Refrigerate dough for one hour. Powder hands lightly with flour and make ball about the size of a small egg, by using 1 tablespoon dough. Mix cinnamon and nuts together and roll balls in the spice mixture. Place on greased cookie sheet, 2 inches apart. Bake 12 to 15 minutes. Remove from pan soon as they come from oven.
In a small sauce pan combine juice and Multi-Grain Medley. Bring to a boil. Reduce heat and simmer 10 minutes, or until all liquid is absorbed. Remove from heat and cool. Stir in berries, cinnamon and yogurt.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Combine smoked salmon, feta cheese, black pepper and garlic. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.) Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside. Preheat an oven to 325 degrees F (165 degrees C). Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat. Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.
Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil. Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan. Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds. Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan. Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Cook the chicken breasts in a medium skillet over medium high heat for 12 to 16 minutes, or until chicken is cooked though and juices run clear. Let cool slightly then slice into strips. In a large bowl, toss together the chicken, chili powder, lettuce, salsa, dressing, Cheddar, Monterey Jack, olives and tortilla chips until evenly coated. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix ground turkey, 2/3 of the cranberry sauce, stuffing mix, and eggs together in a bowl until well-combined. Press turkey mixture into a loaf pan. Spoon remaining cranberry sauce over the top. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap so that the wrap extends over sides of the dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. Repeat layering, topping with remaining cream cheese and butter mixture. Cover and chill in the refrigerator 8 hours, or overnight. Carefully invert dish onto a platter and remove plastic to serve.
Heat oil in a skillet over medium high heat to 350 degrees F (175 degrees C). Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter. Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick. Fry until golden brown on both sides. Drain and serve.
In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside. Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie. Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties. Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Spread the nectarine and plum pieces into the bottom of a 13x9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries. Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.
Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.
In a medium bowl, mix together the graham cracker crumbs, confectioners' sugar and peanut butter. Press into the bottom of a 9x13 inch baking pan. Melt chocolate chips in the microwave or over a double boiler. Spread over the bottom layer and sprinkle with chopped nuts (if desired). Chill for 20 to 30 minutes, then cut into squares. Do not chill for too long or the top will crack when cutting which is not as attractive.
Beat yogurt, peanut butter, whipped topping, and cinnamon together by hand in a bowl until well-blended, about 2 minutes. Cover bowl with plastic wrap and chill until cold, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside. In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended. Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.
Heat grill to medium heat. In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done. Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear. (Note: Be sure to keep an eye on the chicken as it cooks, as it tends to have flair ups due to the oil and chicken drippings!)
In a large bowl, stir together cream cheese, Cheddar, sharp Cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour. Shape mixture into a ball. Roll ball in chopped pecans.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting. To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer. To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth. Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt together the shortening and cocoa. Remove from heat and stir in sugar and egg. Mix buttermilk with baking soda, salt and vanilla, then blend into chocolate mixture. Beat in flour. Stir in hot water. Pour into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat waffle iron. In a medium bowl, mix together the eggs, milk and oil. Combine the flour, salt and baking powder; stir into the milk mixture until it makes a smooth batter. Stir in corned beef. Spoon batter onto your waffle iron, close the lid, and cook until the waffle iron stops steaming and waffles are golden. Serve hot with butter.
Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat. Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form. Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust. Chill cake until mousse is set, 6 hours to overnight. Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.