HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes. Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls. Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan. Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes. Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate. Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.
Place chicken in a bowl, and season with salt, pepper and garlic. Sprinkle the flour over the chicken pieces and toss to coat. Heat the oil and butter in a large skillet over medium heat. Shake the excess flour off of the chicken, and reserve in the bowl. Place the chicken in the hot pan, and brown on all sides. Remove from the pan, and keep warm. Whisk some of the chicken broth into the flour in the bowl until smooth. Stir this into the drippings in the skillet, then stir in the remaining broth. Bring to a boil, then reduce the heat to low, and return the chicken pieces to the skillet. Simmer over medium heat until the chicken is cooked through, and the sauce has thickened. Taste, and season with additional salt and pepper if desired.
Crush gingersnaps to a fine meal in a food processor. Mix cream cheese and ground ginger together in the bowl of a stand mixer. Slowly add gingersnap crumbs to cream cheese mixture until it begins to pull away from sides of bowl. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Roll cream cheese mixture into teaspoon-size balls. Dip each ball in the melted chocolate, allowing excess chocolate to drip back into bowl. Arrange truffles onto waxed paper to dry.
Soak skewers in a bowl or water for at least 30 minutes. Drain water. Trim the tough outer layer from the beef heart on a work surface using a fillet knife. Cut beef into 1/2-inch wide strips. Whisk mustard, steak sauce, olive oil, balsamic vinegar, and rosemary together in a bowl and pour into a resealable plastic bag (such as Ziploc(R)). Add beef skewers, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours, turning occasionally. Preheat grill for medium heat and lightly oil the grate. Remove beef from marinade and discard marinade. Thread beef onto skewers. Cook beef skewers on the preheated grill until well browned and firm to the touch, 4 to 5 minutes per side.
Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices. Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl. Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.
Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.
Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens. Pour chicken broth and 1/3 cup lemon juice into a slow cooker. Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture. Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl. Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes. Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.
Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving. Watch Now
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper. Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets. Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.
Combine cream cheese, confectioners' sugar, butter, gelatin, milk, and vanilla extract in a bowl using an electric mixer on low speed. Continue to mix, pausing to scrap sides down as needed, until frosting is evenly mixed and fluffy.
Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts. Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread 1 tablespoon butter over bread slices. Place buttered side-down in a grill pan; cook until crispy, about 3 minutes. Place 2 bread slices grilled side-down on a baking sheet. Combine the remaining 3 tablespoons butter, parsley, Parmesan cheese, mustard, garlic, and pepper in a bowl. Spread over bread on the baking sheet. Broil in the preheated oven until golden brown, about 4 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Place eggs in the same skillet; cook over medium-high heat until whites are set on the bottom, 2 to 3 minutes. Flip over to cook the other side until whites are completely set, about 1 minute more. Layer bacon and eggs over the broiled bread and top with the 2 grilled slices.
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.
Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes. Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.
Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan. Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole. In a mixing bowl, combine corn, butter, corn muffin mix, French onion dip, eggs, salt, celery, salt and pepper. Transfer the mixture to the prepared casserole dish. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the onion, mayonnaise, and provolone cheese. Transfer to a small casserole dish. Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.
In a large bowl, cream together the brown sugar, white sugar, and vegetable oil until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture, then mix in the rolled oats. Cover and chill for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls, roll the balls in the confectioners sugar to coat, and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick). Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.
Stir tomato sauce, onion powder, sugar, oregano, and garlic pepper seasoning together in a bowl until smooth.
In a large bowl, combine cereal, brown sugar, shortening and salt. Pour boiling mixture over mixture. Let cool to room temperature. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine cereal and yeast mixtures. Add eggs and two cups flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until brown, about 30 minutes. Remove from pans and let cool on a wire rack.
Place the ground beef and half the chili powder into a large saucepan over high heat, and cook until meat is browned, breaking the meat apart into crumbles as it cooks, about 10 minutes. Mix in the onion, and cook and stir until onion is softened, about 10 more minutes. Stir in garlic, and cook until fragrant, about 2 minutes. Stir in remaining chili powder, cumin, oregano, tomato paste, and cocoa powder, and cover pan. Reduce heat to a simmer, and cook until meat is tender and flavors have blended, mixing enough water to make a thick chili, about 1 1/2 hours. Stir occasionally.
Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon. Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes. Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours. About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Blend the banana, yogurt, sugar, pineapple juice, strawberries, orange juice, and milk in a blender until smooth.
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a jumbo muffin tin. Scramble egg whites, 4 eggs, 1/3 cup milk, and salt to taste in a bowl until light and fluffy. Fill each muffin tin compartment 1/2 full with egg mixture. Cover with aluminum foil. Bake in the preheated oven until eggs are set, about 25 minutes. Transfer eggs to a clean surface and immediately place 1 slice Cheddar cheese on each so they melt. Mix baking powder, flour, and 2 teaspoons salt together in a large bowl. Mix 4 eggs, syrup, sweetener, melted butter, and vanilla extract together in a bowl. Pour into the bowl with the baking powder mixture, adding 1 quart milk as you mix. Stir until pancake batter is the consistency of melted peanut butter. Heat a griddle over medium heat and lightly coat with cooking spray. Pour approximately 1/4 cup batter onto the griddle, swirling the spoon to create a circular shape. Cook until bubbles form on the surface, 1 to 3 minutes. Flip only once and cook about 30 seconds more. Remove from griddle. Repeat with remaining batter. Allow all ingredients to coo. Make sandwiches using 2 pancakes as the bun and an egg and cheese portion in the center. Wrap each sandwich individually in plastic wrap. Place sandwiches in a resealable plastic freezer bag and store in the freezer.
Heat 1/4 inch olive oil in a skillet over medium heat. Add garlic and chile pepper and saute until fragrant, about 1 minute. Remove garlic and chile peppers with a slotted spoon and set aside. Add shrimp to the hot oil. Cook and stir until opaque in color, about 3 minutes. Return garlic and chile peppers to the skillet. Season with salt and cook for 2 more minutes. Sprinkle with fresh parsley and serve immediately.
Combine peppercorns, cloves, cardamom, and cinnamon in a spice grinder; pulse until finely ground. Heat 1 1/2 teaspoon butter in a skillet over medium heat; add half of the ground spices and rice. Cook and stir until fragrant, about 2 minutes. Transfer rice mixture to a rice cooker and add coconut milk, water, turmeric, and salt. Heat remaining 1 tablespoon butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add remaining ground spices, tomatoes, carrot, and salt; mix well. Cook rice according to manufacturer's instructions. Pause cooking halfway through and mix in tomato mixture. Continue cooking until rice is tender.
Preheat oven to 425 degrees F (220 degrees C). Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning. Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip. Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan. Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.
Stir together the oats, brown sugar, and cinnamon in a wok or large skillet over high heat, cook 5 to 10 minutes; remove from heat and add the butter and caramel sauce; stir until evenly coated. Spread the mixture onto a flat platter or baking sheet in a thin layer. Sprinkle the white sugar over the granola. Allow to cool completely before serving.
Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Cream together the butter or margarine, confectioner's sugar, flour and peppermint extract. Mix well. Separate dough into two equal parts, put into separate bowls and tint with food-coloring. Roll dough into SMALL balls, approximately 1/2 tsp per cookie. Place six balls in a circle, alternating colors onto cookie sheet. Bake for 8 minutes. NOTE: I guess you could omit peppermint flavoring or substitute it, but we like peppermint, so I have not tried variations or substitutions .
Blend almond milk, pumpkin, ice cubes, banana, brown sugar, 1/2 the crushed cinnamon graham cracker, wheat germ, vanilla, pumpkin pie spice, and cinnamon together in a blender until smooth. Garnish individual servings with remaining graham cracker crumbs.
In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.
Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water. When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 8 inch, round, cake pans. Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition. Dissolve soda in buttermilk, stirring well. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in crumbled mincemeat. Spoon batter into prepared pans. Bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove layers from pans, and cool completely. Fill and frost the cake with Caramel Cream Frosting.
Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain. Preheat grill for medium heat and lightly oil the grate. Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes. Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.
Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl. Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes. Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat. Arrange crackers (salt side up) on a jelly roll pan. Pour butter mixture over crackers. Bake in preheated oven for 5 minutes. Remove from oven and sprinkle chocolate chips over crackers. Bake for another 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets. In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/4 inch thickness and cut with cookie cutters. Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.