HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended. Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat. When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch. Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth. Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet. Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.
Preheat oven to 350 degrees F. Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside. Stir Knorr(R) Rice Sides(TM) - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese. Spoon about 3/4 cup rice mixture onto each tortilla; roll-up. Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.
Preheat oven to 375 degrees F (190 degrees C). In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce. Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.
Mix feta cheese, red bell pepper, jicama, carrot, celery, walnuts, red cabbage, savoy cabbage, cilantro-lime dressing, red onion, and jalapeno pepper together in a large bowl. Season with salt and pepper. Chill for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper. Combine instant coffee and boiling water in a bowl. Melt chocolate tablets and butter in the top of a double boiler set over a pot of simmering water, about 5 minutes. Add coffee, vanilla extract, cinnamon, and salt. Mix the chocolate mixture and flour together in a second bowl. Beat eggs together in another bowl. Combine eggs and chocolate-flour mixture. Pour into the prepared baking pan. Bake in the preheated oven until set and surface is glossy, about 20 minutes.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl. Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with apples and sprinkle cinnamon to taste over the apples. Mix walnuts, pecans, and brown rice flour together in a bowl. Add grapeseed oil, maple syrup, and cinnamon; stir until completely combined. Spread nut topping over apples. Bake in the preheated oven until apples are cooked through, 30 to 40 minutes.
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 pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water. Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.
In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate). In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan. Mix together the apples, mincemeat and lemon juice. Place in prepared pan. In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture. Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
Heat oven to 375 degrees F. Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat. Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish. Bake 35 to 40 minutes or until center is set and edges are lightly browned.
Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture. Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture. Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
Mash butter beans in a large mixing bowl. Add ground turkey, egg white, onion powder, garlic powder, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly. Form the mixture into 1-inch meatballs. Heat oil in a skillet over medium heat. Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish. Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside. In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside. In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese. In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top. Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces. Combine potatoes, pickles, and chopped onions in a large bowl. Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper. Refrigerate 8 hours or overnight for best flavor.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer. Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet. Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside. Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.
Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning. Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid. Set slow cooker to Low; cook for 6 hours. Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan. Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon. Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture. Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.
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. Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the pork tenderloin, and cook until meat is no longer pink inside. Remove from skillet and keep warm. Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the blue cheese and salt until the cheese has melted. Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over linguine and pork medallions.
Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes. Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender. In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.
In a medium bowl, mix together the mixed vegetables, chickpeas (garbanzo beans), sour cream, yogurt, mayonnaise, onion soup mix, onion, green onion and red bell pepper. Chill in the refrigerator 1 hour and serve.
Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute. Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.
Preheat oven to 400 degrees F (200 degrees C). Mix all-purpose flour, whole wheat flour, baking soda, rosemary, and salt together in a large bowl. Add buttermilk and honey; mix until a soft dough forms. Turn dough out onto a floured surface and knead until smooth. Shape into a round loaf approximately 8 inches in diameter. Score top of the dough with 2 shallow crosses, marking 8 wedges. Transfer to a lightly floured baking sheet. Bake in the preheated oven until golden brown, 30 to 40 minutes. Tap the bottom of the loaf; it will sound hollow when done. Let bread rest for 10 minutes before slicing.
Stir milk and lemon juice together in a bowl; let sit until milk begins to slightly sour, about 10 minutes. Stir oats into milk mixture; cover and refrigerate, 8 hours to overnight. Mix eggs, flour, baking powder, vanilla extract, cinnamon, cloves, and salt into oat mixture until batter is evenly combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 400 degrees F. Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes. Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese. Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.
Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.) Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce. Bake in preheated oven for 25 minutes.
Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through. At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil. Transfer all to a large bowl with sliced onions and mix Maille(R) Dijon Originale mustard into salad. Season. Toss lightly. Serve in bowls sprinkled with parsley.
Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes. Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes. Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.
In a small bowl, combine yogurt, brown sugar and lemon juice. Stir until smooth and spread on cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish. Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.
Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl whisk together eggs and sugar. Pour milk into a small saucepan and place over low heat until warm. Pour milk over egg mixture slowly, whisking constantly. Stir in nutmeg, if desired, then pour into pie shell. Bake for 10 minutes at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Cook 20 minutes longer, or until custard is just set. Chill before serving.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray. Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet. Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven. Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat. Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.
Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine. Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl. Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes. Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.
In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla. Spread or drizzle over your cake.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch cast iron skillet. Sift flour, sugar, and baking powder together in a large bowl. Beat eggs with milk in a separate bowl. Stir egg mixture into flour mixture until moistened; batter will be very thick. Fold in raisins until thoroughly combined. Spread batter into prepared cast iron skillet. Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.
Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease an 11x17-inch baking dish. Whisk milk, flour, and 1 cup sugar together in a bowl until blended; add butter. Stir to combine. Arrange peaches in prepared baking dish; sprinkle with 1 tablespoon sugar. Cover peaches with batter, without stirring. Bake in the preheated oven until browned and bubbling, about 40 minutes.
Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl. Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
Mix flour, white sugar, brown sugar, and salt together in a large bowl. Add milk, butter, and vanilla extract; stir with a wooden spoon until dough is combined. Fold in chocolate chips. Turn dough out on a large piece of plastic wrap; roll into a log and wrap up tightly. Freeze until firm, about 1 hour. Cut dough with a wet knife; it will be sticky.
Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper. Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil. Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.