HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.
Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well. Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.
Place all ingredients in a large bowl and mix well with a spoon. Sift mixture twice. Store in a tightly covered container, as it keeps well for several weeks at room temperature.
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender. In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve. Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
In a small saucepan, combine the milk and flour. Cook over medium high heat until boiling. Remove from heat and set aside to cool. When the milk mixture is cool, add the butter, shortening, sugar and vanilla. Beat with an electric mixer for 10 to 12 minutes, scraping the bottom of the bowl occasionally. Keep frosted cakes refrigerated until 1/2 hour before serving.
Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken. Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat. Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring. Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender. While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs. Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins. Divide batter evenly between the greased loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat. Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell. Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan. Sift together flour, salt, baking soda, and baking powder. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas. Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan. Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.
Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.
Preheat oven to 425 degrees F. Brown ground beef in large skillet and drain. Stir in salsa and cook 3 minutes or until heated through. Cook Green Giant(R) Veggie TotsTM according to package directions. Arrange cooked veggie tots in 2-quart baking dish. Top with beef mixture then sprinkle with cheese. Bake 8 minutes or until cheese is melted. Top with lettuce, tomato and your favorite nacho toppings.
Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions. Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total. To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine. Spread frosting between layers, on sides and over top of cake.
Preheat oil in a large, deep skillet or deep fryer. In a shallow dish or bowl mix together 3/4 cup flour with 2 tablespoons garlic powder; in a second shallow dish or bowl combine eggs and 4 tablespoons garlic powder and mix together. In a third shallow dish or bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 tablespoons garlic powder. Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Drop carrot into hot oil; when it starts to fry, drop in the wings. Fry about 10 minutes, or until cooked through - they'll be a deep golden color.
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth. Spoon or scoop the batter into the prepared muffin pans. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Prepare rice as label directs. Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate. In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally. Serve jerk chicken mixture over rice.
In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.
Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds. Cover, and bake in preheated oven for 1 1/2 hours.
Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside. In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.
Combine cranberry sauce, grapes, mandarin oranges, coconut, vanilla, walnuts, and apple in a bowl. Allow to set for 30 minutes before serving.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans. In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Sift together the flour with the baking powder and salt. In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition. In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well. Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans. Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup. To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt. Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl. Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves. Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain. Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.
Blend fresh pineapple, dates, and vanilla extract together in a Vitamix(R) or blender until smooth, about 90 seconds. Add blackberries and blend, about 90 seconds. Add kale and blend, about 90 seconds; repeat for 90 seconds more. Add frozen pineapple and blend until smooth, about 90 seconds.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken thighs in an 8x8-inch glass baking dish. Stir cranberry sauce, curry powder, apple, and raisins together in a bowl; spread over the chicken. Bake uncovered until sauce is bubbling and thickened, about 35 minutes. Cover dish with foil, reduce oven heat to 300 degrees F (150 degrees C) and return to oven for 30 more minutes. Reduce temperature to 250 degrees F (120 degrees C) and bake until chicken juices run clear and chicken is no longer pink inside, about 30 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Combine boiling water and bulgur in a bowl. Cover the bowl and let sit until water is absorbed, about 30 minutes. Place chopped cucumber in a bowl and sprinkle with salt. Whisk lemon juice, olive oil, garlic, lemon zest, and ground black pepper together in a bowl until dressing is well-combined. Stir bulgur, chickpeas, cucumber, and green onions together in a bowl; pour dressing over bulgur mixture and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool. Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.
Soak rice in a bowl of water for 30 minutes. Drain. Stuff drained rice, chestnuts, ginseng root, and dates into the hen. Sew up the cavity with cotton kitchen twine. Place hen in a large pot and pour in 8 cups water. Add garlic cloves. Bring water to a boil; simmer over medium heat, skimming off any scum that rises to the surface, until hen is no longer pink at the bone and the juices run clear, about 40 minutes. Stir green onions into the pot; simmer until hen is very tender, about 10 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Season with salt and pepper.
Preheat oven to 325 degrees F (165 degrees C). Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste. Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices. While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally. Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices. Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.
In a drink shaker, combine the gin, triple sec, vermouth, iced tea and ice cubes. Shake until frost forms on the outside of the shaker. Pour into glasses and garnish with lemon wedges.
Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.
Preheat the oven to 350 degrees F (175 degrees C). Combine apples, sugar, 1 tablespoon cinnamon, and butter in a bowl. Wet all edges of wonton wrappers with water. Place 1 tablespoon of apple mixture in center of each wonton. Fold all 4 corners of wonton to the middle. Squeeze together. Brush egg white onto the wonton wrappers and sprinkle with remaining cinnamon. Place wontons on a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
Preheat oven to 400 degrees F (200 degrees C). Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour. Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.
Melt butter in a large skillet over medium heat. Stir in Italian dressing and green beans. Cover and cook for 25 minutes, stirring often. Uncover and cook until beans reach desired tenderness.
Preheat the oven to 350 degrees F (175 degrees C). Grease a heart-shaped baking dish or a fluted tube pan. Beat butter in a large bowl using an electric mixer until smooth and creamy. Add sugar 1/4 cup at a time, and mix in well. Add eggs 1 at a time, and mix well after each addition. Add ground nuts, cinnamon, cocoa powder, and creme fraiche to batter and mix well after each addition. Sift flour and baking powder together into a bowl; mix into the batter. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely. Place chocolate chips in a large bowl. Pour the cream into a saucepan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips in the bowl. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in vanilla extract until well blended. Place a piece of plastic wrap directly on the surface of ganache and allow to cool at room temperature or in the refrigerator. Pour ganache over the cooled cake and allow to dry for a few minutes. Decorate cake with candy or fruit.
Grease a 9x13-inch baking pan. Set aside. Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain. Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.