HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Puree all ingredients together in blender. Serve immediately. Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside. Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well. Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar. Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid. Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat. Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Place pork roast in a large roasting pan. Season with salt and black pepper. Mix sauerkraut, water, onion, and apple together in a large bowl. Pour sauerkraut mixture over roast. Bake roast in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue to cook roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), adding water if sauerkraut mixture looks dry, about 2 hours more. Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Place garlic in a food processor and chop thoroughly. Add garbanzo beans and blend into a paste. Pour in 1 cup olive oil, tahini, lemon juice, and salt. Blend until smooth and creamy. Place hummus in a bowl and top with 1/4 cup olive oil.
Heat olive oil in a large stockpot over medium heat. Add onions and 1/2 of the garlic and cook until slightly softened, about 5 minutes. Stir in cumin, chile powder, cinnamon, turmeric, cloves, coriander, and ginger and cook for a few seconds. Add vegetable stock, tomatoes with their juice, pumpkin, sweet potato, celery, carrot, turnip, and green beans. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until vegetables are just tender, 15 to 20 minutes. Stir in remaining garlic, zucchini, and garbanzo beans. Cook until vegetables are very tender, about 15 minutes. Meanwhile, combine couscous and raisins in a large bowl and cover with boiling water. Mix well to moisten the couscous. Set aside to soak for 5 minutes. Ladle 2 cups of cooking liquid from the vegetable stew over the couscous mixture. Cover and set aside to soak for 10 minutes. Cover stew to keep warm. Ladle 1 1/4 cups hot cooking liquid from the vegetables into a bowl. Stir in cilantro, lemon juice, and cumin. Add chile sauce. Reheat stew if necessary. Fluff up couscous with a fork and mound on a platter or large bowl. Sprinkle with orange flower water and cinnamon. Ladle some of the vegetable stew over the couscous and serve the rest separately. Serve with the chile sauce mixture on the side.
Place 6 Sister Schubert's Soft Pretzel Rolls on a baking sheet and bake rolls according to directions on package. Cool rolls. Increase oven temperature to 350 degrees. Slice rolls in half horizontally. Arrange sliced corned beef and Swiss cheese on bottom half of each roll and cover with top portion of roll. Wrap each sandwich in aluminum foil and place on a baking sheet. Bake rolls 8 to 10 minutes or until cheese is melted and sandwich is warm. While sandwiches are baking, combine cabbage and dressing together in a small bowl. Remove sandwiches from aluminum foil, gently open sandwich and spoon some cabbage salad atop meat. Gently press sandwiches back together again. Serve with extra dressing if desired.
Preheat oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey. Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie. Bake in the preheated oven until the filling is bubbling, about 45 minutes.
Heat olive oil in a small saucepan over medium heat. Cook and stir onion in the hot oil until softened, 1 to 2 minutes. Stir tomato, peas, tomato sauce, and tuna into onion; continue cooking until warm, 3 to 4 minutes; season with salt and black pepper.
Preheat an outdoor grill for high heat and lightly oil the grate. Mix ground beef, bourbon, Worcestershire sauce, brown sugar, steak seasoning, and garlic salt in a bowl; divide and shape into 2 patties. Cook on the preheated grill for about 5 minutes; turn, top each burger with bacon and Cheddar cheese, and continue cooking until the burgers are cooked to your desired degree of doneness, about 5 minutes more for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on split buns topped with tomato and lettuce.
Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, or until golden.
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a medium bowl, cream together the shortening and sugar. Stir in the eggs, one at a time, and then the vanilla. Mix in the flour and baking soda until combined. Then stir in the raisins just enough to distribute evenly. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.
Fill a cocktail shaker with ice; add Malibu rum, peach-flavored vodka, and ginger ale. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
In a medium bowl, mix molasses, ketchup, ground ginger, thyme, black pepper, distilled white vinegar, hot pepper sauce and garlic powder. Place desired meat in mixture. Marinate in the refrigerator 3 hours or longer before grilling.
Place shot glass in the freezer until chilled, about 1 hour. Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.
In a medium bowl, cream butter and cream cheese. Stir in the egg yolks and vanilla. Stir together the flour and baking powder. Add the flour mixture a little at a time until it is fully incorporated. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight. in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat to stiff peaks. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until hardened. Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool.
Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour. Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!
Heat oven to 350 degrees F. Spray 2-quart baking dish with nonstick cooking spray. In large bowl, stir together oats, pumpkin pie spice and baking powder. Stir in pumpkin, milk, water, syrup, egg and vanilla extract until well combined. Stir in apples. Pour into baking dish. Sprinkle with pecans. Bake 30 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet. Bake in the preheated oven until soft, about 20 minutes. Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat. Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach. Remove butternut squash from the oven and leave oven on. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking. Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth. Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese. Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.
Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Transfer to a large bowl. Stir tomatoes, bacon, and romaine lettuce into bow tie pasta. Whisk mayonnaise, ranch dressing, onion powder, garlic salt, and black pepper together in a small bowl. Pour over pasta mixture; toss to coat. Chill in refrigerator for 2 to 3 hours before serving.
In a large skillet, fry bacon pieces on medium heat until brown and a little bit crispy. Set aside bacon. Cook and stir shredded potatoes in bacon drippings on medium heat until tender. In a large bowl, whisk eggs, and salt and pepper. Add eggs to potatoes. Reduce heat to low. Cover and simmer for 10 minutes. Sprinkle cheese and bacon pieces on top of potatoes. Let cheese melt. Serve.
Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Combine water and rice in a 3-quart saucepan. Bring to boil; simmer until water is absorbed and rice is tender, about 15 minutes. Allow to cool. Mix sugar and flour together in a bowl. Stir sugar mixture, pineapple juice, and beaten eggs together in a saucepan; cook and stir over medium-low heat until the mixture has the consistency of pudding, about 5 minutes. Allow to cool. Mix rice, pudding, pineapple, whipped topping, and cherries together in a bowl. Refrigerate until chilled, about 1 hour.
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well. Watch Now
Preheat oven to 350 degrees F (175 degrees C). Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain. Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish. Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours. Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.
Butter a 9x13 inch pan. Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated. Pour the mixture into the prepared pan. Wet hands, sling off the excess water, and press down the treats until smoothed. Let cool, and cut into squares.
Preheat oven to 325 degrees F (165 degrees C). Place flour in a shallow dish. Gently press veal into flour, shaking off excess. Heat olive oil and butter in a large skillet over medium heat; pan-fry veal in batches until just browned, 3 to 5 minutes on each side. Transfer veal to a large baking dish. Pour tomatoes and Marsala wine over veal and sprinkle with Parmesan cheese, basil, and garlic. Bake in preheated oven until veal is no longer pink in the center, about 30 minutes.
Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil. Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet. Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough. Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels. Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer. Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.
Season short ribs on all sides with garlic powder, kosher salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting. Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside. Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot. Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.
Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin. Bake in the preheated oven until golden on top, 13 to 14 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes. Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes. Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.
Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor. In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
In a very large container, such as a cooler large plastic bucket, combine citrus soda, lemonade concentrate, limeade concentrate and alcohol. Serve with Ice.
Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy. Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips. Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf. Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C). Remove meatloaf with the aluminum foil handles. Cut into slices.
Spray the inside of a large slow cooker with cooking spray. Stir butter and 1/2 the ranch dressing mix together in a bowl until completely combined. Carefully loosen each side of the skin of the turkey breast and spread the butter-ranch mixture under the skin. Transfer turkey, skin-side up, to the slow cooker. Sprinkle remaining 1/2 ranch dressing mix over turkey breast. Lay bacon strips evenly across turkey. Pour beer around turkey breast. Cook in the slow cooker set to High for 1 hour. Reduce heat to Low and cook until turkey is tender, 6 to 8 hours.
Mix acai-pomegranate juice, blueberry-pomegranate juice, orange juice, white sugar, spiced rum, coconut-flavored rum, white wine together in a pitcher; add mixed berries and raspberries. Chill for 8 hours to overnight.
Place carrots in the bowl of a food processor; pulse until finely chopped. Scrape down the sides of the food processor a couple of times to make sure all of the carrots are finely chopped. Add tahini, olive oil, cumin seeds, garlic, lemon juice, salt, and pepper; process until smooth. Season with more salt, pepper, and lemon juice, if desired.