HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)). Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack. Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff. Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.
Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat. Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain. Mash potatoes with a potato masher or an electric mixer on Low in a bowl until smooth. Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes. Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.
Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer. Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated. In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture. Spoon filling into shell and chill.
Preheat oven to 250 degrees F (120 degrees C). Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture. Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans. Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified. Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.
Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes. Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.
Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.
Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool. To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.
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 broccoli and green beans, cover, and steam until tender, 2 to 6 minutes. Preheat oven to 350 degrees F (175 degrees C). Place broccoli and green beans in a 9x13-inch baking dish. Cover with chicken and 1 1/2 cups Cheddar cheese. Heat chicken broth in a saucepan over medium heat until almost boiling. Mix a small amount of broth with flour in a bowl to create a paste; whisk paste into remaining chicken broth until thickened. Stir in yogurt, fish sauce, lime juice, and curry powder. Season with salt and pepper. Pour curry mixture over chicken. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake in preheated oven until bubbly, 30 to 45 minutes.
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan. Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan. Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan. Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir. Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil. Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.
In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker. Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine. Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish. Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
In medium bowl, combine olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours. 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 and rinse with cold water until cool. Toss with tomato mixture, and serve.
Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside. Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce. Serve with sliced baguette or crackers.
Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes. Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels. Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar. Cover and marinate in the refrigerator 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese. Bake in preheated oven for 30 minutes.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
Combine peanut butter, honey, vanilla extract, and confectioners' sugar in a mixing bowl. Mix with an electric mixer thoroughly. Combine flour and brown sugar, and fold into the peanut butter mixture. Fold peanut butter chips into the pie filling. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Spread chocolate evenly over the bottom of the graham cracker crust. Pour the pie filling into the crust, spreading it evenly. Chill and serve.
Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan. Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well. Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.
Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm. Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat. Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
Place chicken, onions, garlic, salt, pepper, and flour in a resealable bag. Stir in the lime juice. Allow to sit for a few minutes to marinate. Spray a non-stick frying pan with olive oil cooking spray and place over medium heat. Pour in the entire contents of the bag and cook until the onion has softened (there is no need to brown). Add additional lime juice to taste. Serve over spinach.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay bacon strips flat in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 20 minutes. Drain bacon slices on paper towels. Increase oven heat to 450 degrees F (230 degrees C). Slice torta rolls in half; spread one side of each roll with 1 teaspoon mayonnaise and the other with 1 teaspoon pesto. Arrange mozzarella sticks in a single layer on a baking sheet. Bake mozzarella sticks in the hot oven until golden brown, 10 to 11 minutes. Divide mozzarella sticks over the bottom halves of the rolls; top with lettuce, bacon, and tomatoes. Season with salt and pepper. Cover with the tops of the rolls. Brush oil over sandwiches; grill in a panini press until crisped and hot, 4 to 5 minutes.
Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition. Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam. Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.
Preheat the oven to 450 degrees F (230 degrees C). Combine the flour, sugar, and cinnamon; reserve 1/4 of this mixture. Add the remaining 3/4 flour mixture to the elderberries and grapes, and mix thoroughly. Sprinkle the reserved flour mixture evenly over the bottom of the crust in pie plate. Turn the filling into the crust, and dot with butter. Sprinkle the vinegar over the pie filling, and top with remaining crust. Bake for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until golden brown.
Put ice in a cocktail shaker. Pour in gin, vermouth, lemon juice, simple syrup, bitters. Shake well. Add ice to a highball glass. Strain cocktail into highball glass, top off with club soda, and garnish with lemon peel.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool. Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract. Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency. Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture. Refrigerate until firm, 3 to 4 hours. Cut into bars.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour. Preheat oven to 400 degrees F (205 degrees C). Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Break spaghetti into 2-inch pieces. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup Cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. Mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded Cheddar cheese. Bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.
Cook ground beef in a large skillet over medium heat until no longer pink. Stir frequently, and break into pieces. Drain off grease. Add onion, celery, and green pepper to the skillet, and season with salt and pepper. Cook, stirring until onion is soft, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire sauce, and tomato sauce. Cover, reduce heat to low, and simmer for 20 minutes. Spoon onto buns, and serve.
Preheat oven to 350 degrees F (175 degrees C). Spread cauliflower, onions, and garlic onto a large baking sheet. Spray canola oil spray over cauliflower mixture. Bake in the preheated oven until browned and tender, 30 to 45 minutes. Transfer cauliflower mixture to a 9x13-inch baking dish. Reduce oven temperature to 300 degrees F (150 degrees C). Blend soy milk, tofu, vegan cheese, nutritional yeast, onion powder, lemon juice, basil, marjoram, oregano, parsley, garlic powder, and black pepper in a food processor or blender until sauce is creamy. Pour sauce into a saucepan and cook over medium-low heat until warmed, about 5 minutes. Add kale to sauce and cook until kale is wilted, about 5 minutes. Pour sauce over cauliflower mixture and add tomatoes; mix well. Bake in the oven until bubbling and lightly browned, about 40 minutes.
Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover. Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Chill a martini glass by packing it full of ice then filling it with cold water; set aside. Fill a martini shaker 3/4 full with ice. Pour in peach and grapefruit vodkas, triple sec, cranberry juice, grapefruit juice, and lime juice; squeeze and drop lime wedges into the shaker. Cover and shake vigorously at least 20 times until outside of shaker is frosted. Discard ice from martini glass. Strain cocktail into martini glass and garnish with a twist of lime.
Stir ketchup, blackberry preserves, bourbon, green onions, red wine vinegar, garlic powder, Worcestershire sauce, mustard, and sea salt together in a bowl.