HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove double boiler from heat and cool chocolate to room temperature. Beat eggs into cooled chocolate using an electric mixer until smooth. Melt butter in a large saucepan over low heat; remove saucepan from heat. Stir sugar, chocolate mixture, and vanilla extract into butter until smooth. Beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Allow brownies to cool in pan. Cut brownies into 24 squares. Slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream sandwich with plastic wrap and freeze.
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips. Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes. Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes. Mix flour, seasoned salt, salt, and black pepper in a bowl. Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides. Heat oil in a saucepan over medium heat. Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel. Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract. Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips. Roll dough out into 2-inch balls and place onto the prepared baking sheet. Bake cookies in the preheated oven until edges are crispy, about 12 minutes.
Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full. Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
Combine cold brew concentrate, ice cream, half-and-half, and almond extract in blender. Blend on high for 30 to 60 seconds until it reaches desired consistency. Top with crushed cookies and whipped cream.
Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.
Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot(R)). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.
Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.
Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups. Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks. To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.
Preheat the oven to 350 degrees F (175 degrees C). Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well. Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top. Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes. Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.
Preheat the broiler. Place the bread open faced on a cookie sheet. Spread the butter on the bread, then the mayonnaise. Sprinkle with Parmesan cheese, mozzarella cheese, Cheddar cheese and garlic salt. Broil 6 to 8 minutes, until the cheese is melted and lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper. Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet. Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan with cooking spray. Cook and stir ground chicken in a skillet over medium heat until browned, 5 to 8 minutes. Season with garlic salt, salt, and pepper. Remove from heat and let cool. Roll out pizza dough and press into the greased pizza pan. Spread Alfredo sauce evenly over dough. Sprinkle green onions over sauce. Spread cooked chicken on top. Cover with mozzarella cheese. Bake in the preheated oven until crust is a deep golden brown, 13 to 17 minutes.
Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes. Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper. Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the 2 cups flour, baking soda,1/4 teaspoon salt, cocoa and 1 cup sugar. Set aside. In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 3/4 cup of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking sheet for 5 minutes before removing to wire racks to cool completely. To make the filling: In a medium saucepan, whisk together the 1/2 cup of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. ENJOY!!
Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes. Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
In a saucepan, bring the water, bulgur, and soy sauce to a boil. Remove from heat, cover, and set aside for 10 minutes, or until all the liquid has been absorbed. Grind cashews and sunflower seeds in a food processor to a fine meal. In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chili powder, garlic, and hot pepper sauce. Cover, and refrigerate for 4 hours to blend flavors. Prepare the grill for medium heat. Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, spray a piece of foil with cooking spray, and place on the grill. Grill the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level.
Heat the oil in a skillet over medium heat. Cook and stir the onion until tender. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth. Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper. In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion. Pour dressing over all and toss to coat. Serve immediately.
Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.
Preheat grill for medium heat and lightly oil the grate. Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties. Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings. Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.
Place steaks, balsamic vinegar, olive oil, green onions, garlic, soy sauce, thyme, mustard, and black pepper in an extra large resealable plastic bag, squeeze out excess air, and seal the bag. Knead the bag with your hands to distribute ingredients evenly and completely coat the steaks. Marinate in the refrigerator for 1 hour. Preheat grill for medium-high heat and lightly oil the grate. Remove steaks from refrigerator and let sit at room temperature for 10 minutes. Remove steaks from bag and discard marinade. Cook steaks on the preheated grill until they start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes before slicing.
Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet. Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt. Bake the yams in the preheated oven until soft, about 25 minutes. While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.
Preheat a grill for high heat. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties. Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.
Mix flour, 1 cup milk, and eggs together in a large bowl. Stir butter, sugar, and vanilla extract into flour mixture until smooth. Add remaining 1 cup milk; mix until just blended. Heat a cast iron crepe pan over medium heat; spray surface with cooking spray. Pour a thin and even layer of batter onto the heated pan; fry for 30 to 60 seconds on each side. Repeat with remaining batter, spraying the pan between each batch.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat spaghetti sauce in a saucepan over medium heat; stir in ground beef and cook until sauce reaches a low simmer, about 5 minutes. Place garlic bread on a baking sheet and cook in the preheated oven until golden brown, 15 to 25 minutes. Spread spaghetti sauce onto the plain side of each piece of garlic bread; top with tomatoes and oregano. Mix remaining sauce with spaghetti and scoop spaghetti onto 1/2 of the bread slices. Place the bread slices without spaghetti on top of spaghetti layer, forming a sandwich. Pour any remaining sauce over sandwiches.
Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.) Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine. Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.) When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Whisk egg and milk together in a bowl. Place bread crumbs in a separate bowl. Soak chicken breasts in the egg wash and coat with bread crumbs; place on a plate. Preheat oven to 350 degrees F (175 degrees C). Coat a baking pan with cooking spray. Heat olive oil in a skillet over medium heat. Fry chicken until browned, about 3 minutes per side. Transfer chicken to the prepared baking pan and sprinkle with lemon juice. Cook garlic in the hot skillet until fragrant, no longer than 30 seconds. Pour in white wine and scrape the bottom of the skillet. Add tomatoes, artichoke hearts, and olives. Cook and stir until heated through, about 3 minutes. Add basil; cook until wilted, about 3 minutes more. Pour artichoke mixture over chicken in baking pan and top with feta cheese. Pour chicken broth over everything and cover the pan with aluminum foil. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a large pot, combine pasta, stock, mushroom, tomato paste, wine and salt and pepper to taste. Cook over medium-high heat for 8 to 10 minutes, or until pasta is al dente.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish. Bake in the preheated oven until cooked through and bubbling, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch baking dish with cooking spray. Mix sweetened flaked coconut and unsweetened flaked coconut together in a bowl. Add sweetened condensed milk; stir until coconut is evenly coated. Pour coconut mixture into the prepared baking dish. Bake in the preheated oven until edges are golden brown, 7 to 10 minutes.
In a small bowl, whisk together the mayonnaise and evaporated milk until smooth. Mix in ketchup, Worcestershire sauce and garlic powder, and whisk until well blended. Chop dill pickle and gently stir it into the mixture. Refrigerate or serve immediately.
Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes. Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt. Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Arrange salmon on the baking sheet and spread with equal amounts mayonnaise. Top with hazelnuts and sprinkle with tarragon, orange zest, salt and pepper. Bake 15 minutes in the preheated oven, or until fish flakes easily with a fork.
Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Preheat oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease foil. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.