HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
Pour chicken stock into a large saucepan and bring to a boil. Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes. Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour. Serve with crumbled feta cheese and croutons.
In a swanky punch bowl (a MUST), combine the vodka, grapefruit juice, pineapple juice, lemon-lime soda and ice, or ice ring. This punch is too good for the little punch glasses that come with the punch bowl so use your highball glasses, stand around the punch bowl and have a good time!
In a large bowl, toss the lettuce and cheese. In a separate bowl, mix together the dressing, taco seasoning, and beans. Brown ground beef in a large skillet over medium-high heat, and drain. Add the ground beef and the dressing mixture to the lettuce and cheese, and mix well. Refrigerate until just before serving, then crush the tortilla chips while still in the bag and combine them with the salad.
Puree the onion and carrots in a food processor or blender until finely ground. Heat the butter and olive oil in a large saucepan over medium heat. Cook the garlic until fragrant and lightly browned. Pour in the carrot puree, bring to a simmer, and cook for 5 minutes. Pour in diced tomatoes, water, yam, red potatoes, and cauliflower. Season with turmeric, curry powder, cumin, garam masala, cayenne, and red pepper flakes. Simmer until potatoes are soft, about 30 minutes.
Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain. Preheat the oven to 350 degrees F (175 degrees C). Pour about 1 inch water in a microwave-safe dish with a cover. Stand the peppers upright; cover and microwave on high for 5 minutes. Drain. Heat oil in a large skillet over medium heat. Add onion, carrots, and garlic; cook and stir until onions are translucent, about 5 minutes. Add curry powder, thyme, salt, and pepper. Toss mixture with the cooked wheat berries; add a small amount of water if filling seems dry. Add cranberry sauce, walnuts, and parsley; stir to combine. Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil. Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.
Whisk cherry gelatin, orange gelatin, and 3 cups boiling water in a bowl until gelatin is completely dissolved. Stir 3 cups cold sparkling water into gelatin mix and chill in refrigerator until partially thickened, about 45 minutes. Meanwhile, whisk lime gelatin with 2 cups boiling in a bowl until gelatin is dissolved. Mix 2 cups cold sparkling water into lime gelatin. Let thicken slightly, about 30 minutes. Stir habanero pepper jelly into the thickened cherry gelatin mixture, transfer to a large trifle bowl, and chill until set, about 2 more hours. Halve, seed, and finely chop 1 habanero pepper, or to taste, wearing gloves. Stir chopped habanero pepper into lime gelatin mix, saving a few pieces for garnish. Spoon lime gelatin mixture over cherry gelatin to create a separate layer. Let the gelatin dessert chill until firmly set, about 2 more hours. Garnish with remaining habanero peppers to serve.
Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable. Chill soup for a minimum of 15 minutes. Serve garnished with grapes.
Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool. Preheat your oven's broiler. Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes. Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves. In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth. Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish. Preheat oven to 350 degrees F (175 degrees C). Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use. Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Slice jalapenos lengthwise to remove seeds. Stuff jalapenos with Cheddar cheese. Divide ground pork sausage into small balls. Press the sausage balls into thin strips. Place one stuffed jalapeno onto each strip of sausage. Roll the jalapenos in the sausage, pressing it firmly. Arrange wrapped jalapenos on a medium baking sheet. Bake 40 to 50 minutes in the preheated oven, until sausage is evenly brown. Remove from heat and allow to cool approximately 10 minutes. Arrange refrigerated biscuit dough on a medium baking sheet. Wrap one sausage and jalapeno roll in each piece of dough. Bake in the preheated oven 10 to 12 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks. Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Blend coffee, milk, 2 cups ice cubes, coffee-flavored liqueur, cocoa mix, sugar, and vanilla extract in a blender until smooth and frothy. Fill 6 glasses with ice cubes; pour blended coffee mixture over ice.
Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer. Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely. Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours. Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.
In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar, beating well. Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Preheat your oven's broiler. Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish. Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.
Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings. Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer. Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes. Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Place milk, rice, and sugar in a large pot. Bring to a boil. Reduce heat and simmer until rice is tender, 20 to 25 minutes. Beat eggs in a bowl. Add a small amount of the rice mixture to the eggs to temper them. Pour mixture into the pot; add raisins and vanilla extract. Let cook until thickened, 15 to 20 minutes more. Add more milk if pudding gets too thick. Pour into a serving bowl and sprinkle cinnamon on top.
Soak the rice in cool water for 5 minutes. Rinse until water runs clear. Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover. Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes. Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove. Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice. Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover or wrap dough, and refrigerate for at least 2 hours. If you are in a big hurry, freeze for a half hour. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets. Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For the frosting: In a medium bowl, beat the lime juice, milk, confectioners' sugar and green food color until smooth and creamy. Add more milk or sugar if necessary to achieve a good spreading consistency. When cookies are completely cool, spread icing between cookies to make sandwiches.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts, skin-side up, in baking dish. Season chicken with 1/2 the salt, 1/2 the pepper, 1/2 the garlic powder, 1/2 the onion powder, and 1/2 the paprika, respectively. Turn the chicken over and season with remaining salt, pepper, garlic powder, onion powder, the paprika, respectively. Squeeze lemons over the chicken; discard lemons and add 1 cup water to the baking dish. Bake chicken in the preheated oven for 30 minutes. Stir remaining 1 1/2 cups water and chicken bouillon together in a saucepan; bring to a boil. Pour bouillon mixture over chicken. Flip chicken skin-side up. Continue baking chicken in the oven until skin is golden and crispy, and the chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Pour cranberry juice and vodka into a cocktail shaker full of ice. Strain into your serving glass. Add lemon-lime soda and stir. Squeeze a lemon wedge into glass and stir again.
In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well. Marinate meat in this mixture for several hours before grilling outdoors.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon. Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes.
Preheat an air fryer to 390 degrees F (200 degrees C). Make 4 slits down each hot dog. Place hot dogs in the air fryer basket and cook for 3 minutes. Transfer to a cutting board using tongs. Place a pepperoni half in each slit of the hot dogs. Divide pizza sauce between buns and fill with the hot dogs, mozzarella cheese, and olives. Return hot dogs to the air fryer basket and cook until buns are crisp and cheese is melted, about 2 minutes.
Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on). Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently. Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes. Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.
Preheat oven to 350 degrees F (180 degrees C). In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.
Spread 1 tablespoon cream cheese over entire surface of each tortilla. Dot middle of each tortilla with 1/4 teaspoon mustard. Top with 2 slices ham, 1 Tablespoon cheese, and 1/4 of the slivered apple. Roll tortillas tightly into a wrap. Wrap tightly in plastic wrap and refrigerate. To serve: Remove from plastic wrap and cut in half.
Mix tuna, cilantro, creamy dressing, onion, celery, relish, and mustard together in a bowl until evenly-combined.
Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth. Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Combine shortening, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed until creamy. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Stir in nuts. Drop by rounded tablespoon onto baking sheet two inches apart and place caramel in center-do not press down. Bake ten to twelve minutes or until light brown around edges and caramel is completely melted.
Put ginger in a blender or food processor, and add vinegar to cover. Process until smooth, about 2 minutes.
Peel and slice beets as thinly as possible with a sharp knife or mandoline. Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes. Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator. Dehydrate according to manufacturer's instructions, 8 to 12 hours.
Preheat the oven to 350 degrees F (175 degrees C). Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce. Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.
Sift confectioners' sugar into a medium bowl. Sift in coconut flour. Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks. Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava. Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together. Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes. Preheat the oven to 300 degrees F (150 degrees C). Bake in the preheated oven until tops are firm, 15 to 20 minutes. Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer. Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting. Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.
Preheat oven to 375 degrees F (190 degrees C). Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Fill sink with several inches of ice water. Beat eggs and cocoa powder in a bowl until well-blended and smooth. Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon. Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract. Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes. Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours. Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating. Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes. Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven. Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.
Preheat oven to 350 degrees F (175 degrees C). Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl. Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish. Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops. Roll up any leftover beef mixture into small bowls and place in the casserole dish. Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.