HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)). Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes. Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits. Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.
Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly. Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.
Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done. Beat Dream Whip (TM) , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
Place raisins in a small microwave-safe bowl and cover with water. Microwave until raisins appear plump, 30 to 60 seconds. Let cool slightly; drain. Toss apple in orange juice to prevent oxidation in a large bowl. Stir in raisins, orange, celery, carrot, pineapple, walnuts, and coconut. Warm honey in the microwave for about 10 seconds; mix into the Greek yogurt. Pour yogurt mixture over salad and mix well.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Coat portobello mushrooms with about 1/4 cup olive oil on both sides; arrange mushrooms gill-side up on a baking sheet. Heat 3 tablespoons olive oil in a large skillet over high heat. Cook and stir onion and garlic in hot oil until onion begins to turn translucent, 3 to 5 minutes. Stir turkey into onion mixture and reduce heat to medium-high; season with salt. Continue cooking and stirring until turkey is no longer pink, 5 to 7 minutes. Drain turkey, reserving about 1 tablespoon grease in the skillet. Stir tomatoes and pesto sauce into the turkey; simmer, stirring occasionally, until the sauce is heated through, 5 to 7 minutes. Place a slice of mozzarella cheese in the center of each mushroom cap and sprinkle evenly with Parmesan cheese. Divide turkey pesto sauce evenly over the mushroom caps. Bake in the preheated oven until cheese has melted, 10 to 15 minutes.
In a large pitcher, stir together the Bloody Mary mix, horseradish, dill, hot pepper sauce, and dill pickle juice. Taste and adjust seasoning if desired. In a shallow dish, stir together the kosher salt, pepper and celery seed. Pour the lime juice onto a saucer. Dip each glass into the lime juice to coat the rim, then into the spice mixture. Fill each glass with ice. Pour one shot of vodka into each glass if using. Fill with the Bloody Mary mixture. Garnish each glass with a wedge of lime and a dill pickle spear.
Preheat oven to 350 degrees F. Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan. Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top. Bake 25 to 30 minutes. Let cool before cutting into bars.
Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate. Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix. Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie. Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.
Mix flour, sugar and salt. Cut in butter, as for pastry. Soften yeast in water. Combine milk, egg yolk and softened yeast. Add to flour mixture and mix well. Cover dough and refrigerate for at least 2 hours. Place dough on a lightly floured cutting board and knead lightly. Cover with a cloth and allow to rest for 10 minutes. Roll dough into a rectangle, 10x18 inches, and brush with soft butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll as for jelly roll, sealing the edge. The roll should be 18 inches long. Cut dough into 1-inch slices. Mix remaining sugar and cinnamon on a large square of waxed paper or aluminum foil. Place slices, one at a time, on sugar mixture and roll into 5-inch balls. Sprinkle nuts on top and press gently. Place dough on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon of the sugar-cinnamon mixture. Bake immediately in a preheated 400 degree oven about 12 minutes. Cool on wire racks.
Whisk the milk, flour, salt, and pepper together in a bowl until smooth. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish. Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely. Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken. Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside. Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely. Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent. Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more. Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture. Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan. Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.
Combine milk with vinegar to make sour milk. Let stand for 5 minutes. In a large mixing bowl, combine sugars, shortening, eggs, and vanilla. Add flour, soda, baking powder, salt, and nutmeg. Stir in sour milk and mix well. NOTE: Dough will be very sticky and hard to handle. You could refrigerate it for a few hours, or just use plenty of flour when rolling out. Roll on well floured board to 1/2 inch thickness. Cut with cookie cutters to desired shapes (large cutters work best). Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or until lightly brown on bottom. Frost with Sugar Cookie Frosting (see recipe) and decorate.
In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside. Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray. Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil. Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
Blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth.
Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.
Whisk cilantro, orange juice, olive oil, lime juice, garlic, salt, cayenne pepper, cumin, and black pepper together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper. Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl. Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture. Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish. Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter. Spread batter evenly in the prepared baking dish. Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Pour ice into a cocktail shaker. Pour in applejack, lemon juice, and grenadine. Shake well, then strain into a cocktail glass.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries. Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly. Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!
Preheat oven to 375 degrees F (190 degrees C). Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil. Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.
Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes. Preheat grill for high heat. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.
Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour. Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook. Separate meat from the cow's foot. Discard bones. Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.
Sift the flour into a medium bowl, and stir in the sugar. Make a well in the center, and add the egg. Stir with a wooden spoon while gradually pouring in the milk until you reach the consistency that you prefer. Thicker pikelets will need a thick batter, while thin pikelets will need a thin batter. Stir in melted butter last, beating until smooth. Heat a skillet over medium heat. Coat with cooking spray. Drop by large spoonfuls onto the hot skillet. Pikelets should be about 2 inches across. Flip when bubbles appear on the surface, and cook until browned on the other side.
Preheat oven to 450 degrees F (230 degrees C). Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese. Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Place cucumber, avocado, onion, green bell pepper, mint, yogurt, olive oil, lemon juice, and garlic in a blender. Process until smooth; season with salt and pepper. Cover and refrigerate overnight before serving.
Line 2 baking sheets with silicone mats or parchment paper. Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes. Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal. Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back. Preheat the oven to 325 degrees F (165 degrees C). Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch. While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed. Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.
Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.
Preheat the oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with oil. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain any excess liquid and let cool briefly. 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 cauliflower, cover, and steam until tender, 2 to 6 minutes. Mix cooked quinoa, steamed cauliflower, carrots, Cheddar cheese, eggs, kale, flour, flax seeds, chia seeds, garlic, onion powder, salt, and pepper together in a bowl. Spoon mixture into the muffin cups and press down lightly. Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Let cool in pan, about 5 minutes. Remove bites from pan and let cool, about 5 minutes more.
Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve. In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced. Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside. Mix honey and vinegar in a small bowl. Adjust oven rack to lowest position and heat oven to 425 degrees. Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.) Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter. Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit. Arrange a breast on each of 8 plates; drizzle with sauce, and serve.
Melt butter and garlic in a saucepan over medium heat; cook and stir onion into garlic until softened and lightly browned, 10 to 15 minutes. Mix in soy sauce, Worcestershire sauce, chili powder, black pepper, paprika, white pepper, dry mustard, ginger, cayenne pepper, and thyme; cook and stir until combined, 1 to 2 minutes. Add brown sugar and let bubble for 1 minute. Stir in chicken stock, ketchup, molasses, Dijon mustard, liquid smoke, and vinegar; simmer until thickened, 5 to 10 minutes. Cool and brush onto desired meat.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain, reserving some of the cooking liquid. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and kale; cook and stir until softened, about 5 minutes. Add remaining 1 tablespoon olive oil, hot pepper, and garlic; cook and stir until fragrant, about 2 minutes. Stir in tomatoes, red bell pepper, shrimp, Swiss chard, and green beans. Cook until shrimp is opaque, about 5 minutes. Stir spaghetti into the skillet, pouring in some of the reserved cooking liquid if mixture is too dry. Add balsamic vinegar, thyme, salt, and black pepper. Cook until flavors combine, 3 to 5 minutes.
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap(R) Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil. Add salt and pepper and toss to coat. Roast in oven for 15 minutes. Transfer the warm tomatoes to a serving platter. Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes. Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired. Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.