HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking pan with vegetable shortening. Combine yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with electric mixer until very smooth, scraping down the sides of the bowl as needed. Scrape batter into the prepared baking pan. Smooth the top of the batter, shake pan, and tap lightly on counter 2 or 3 times to eliminate air bubbles. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 22 minutes. Let cake cool in the pan at least 30 minutes. Poke holes all over the cake with a bamboo skewer or the handle of a wooden spoon. Combine evaporated milk, sweetened condensed milk, and half-and-half in a large bowl; slowly pour milk syrup all over the cake. Syrup will soak into cake. Wrap cake with plastic wrap and refrigerate at least 3 hours (or preferably overnight). Whip cream with sugar and 1/2 teaspoon vanilla in a large bowl with an electric mixer until cream is fluffy; spoon whipped cream over cake.
Preheat the oven to 325 degrees F (165 degrees C). Beat avocado and sugar together in a large bowl using an electric mixer until creamy and mostly smooth. Beat in eggs 1 at a time. Stir in vanilla extract. Combine flour, baking soda, and salt in a separate bowl. Stir into the avocado mixture until well blended. Mix in oats until combined. Fold in chocolate chips and raisins. Spoon cookie-sized portions of dough onto ungreased baking sheets. Bake cookies in the preheated oven until edges are golden, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.
Stir the maple syrup, cranberry juice, milk, cinnamon, and allspice together in a bowl until smooth. Add the pumpkin and confectioners' sugar; stir again until no lumps of confectioners' sugar remain.
Lay out eggplant pieces on a baking sheet, sprinkle generously with salt and set aside for 1 hour. Wipe off salt with a paper towel and pat eggplant dry. Heat 2 tablespoons olive oil in a large skillet and place eggplant pieces in 1 layer into the skillet in batches. Pan-fry, individually turning the pieces with a fork, until eggplant is cooked through, 10 to 15 minutes. Repeat with remaining eggplant pieces. Allow to cool, about 20 minutes. Combine remaining 2 tablespoons olive oil, vinegar, and pepper in a small bowl. Mix capers into the dressing. Mix eggplants, cherry tomatoes, and dressing in a bowl.
Preheat oven to 300 degrees F (150 degrees C). Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
Place processed cheese spread, cream cheese and butter in a medium bowl. Blend together with an electric mixer. Refrigerate until serving.
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.
Heat butter in a large skillet over medium-high heat; saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf; cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes. Mix shrimp and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.
Blend bananas, yogurt, milk, ice cubes, and sugar together in a blender until smooth.
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
 Watch Now Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
 Watch Now Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
 Watch Now Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
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Combine water and oats in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside. Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer. Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven. Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan. Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano. Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.
Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice. Preheat oven to 350 degrees F (175 degrees C). Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through. Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese. Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Bring 2 1/2 quarts of water to a boil in a large pot. Cut the potatoes into thirds and drop them into the water. Gently boil the potatoes for 20 minutes or until they are tender. Drain well and return the potatoes to the pot. Place 2 tablespoons of the butter, 3/4 teaspoon salt and pepper into the potato-pot. Mash the potatoes with a potato masher, incorporating 1/2 cup of the warm milk, until they are fairly smooth. In a saucepan, bring 1 1/2 cups water to a boil with 1/2 teaspoon salt and the kasha. Reduce the heat and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water to the kasha, and bring the mixture to a boil. Then add the bulgur, cover the pan and take it off the heat. Let the grain stand undisturbed for 10 minutes. Transfer the contents to a large bowl. In a large saucepan, heat the remaining 2 tablespoon butter. Mix in the onions, garlic, and carrots; saute them over medium heat, stirring frequently, until the onions soften. Mix in the mushrooms and continue cooking for 3 to 4 minutes; stirring frequently. Sprinkle the flour over the vegetables, and stir constantly for 2 minutes or until the flour begins to brown. Pour the remaining 1 1/2 cups milk over the vegetables, and turn the heat to high. While the sauce boils stir it constantly with a whisk. Continue stirring until the mixture is smooth. Turn the heat to low and simmer for 5 minutes. Mix the corn, 1/4 teaspoon salt, and black pepper to taste into the vegetable-flour mixture. Pour the vegetable-gravy mixture to the bowl of kasha and bugler. Stir well. Grease a 10 inch round pie pan or casserole dish, and spoon the vegetable-grain mixture into it. Smooth the mixture with a plastic spatula. Spoon on the mashed potatoes over the vegetable mixture leaving an uneven top surface. Bake the pie uncovered for 30 minutes. Garnish with the chopped parsley. Cut the pie into pieces, and serve.
Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish. Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.
To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans. Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.
Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside. Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour. Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.
Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. In a large mixing bowl combine mashed potatoes, cream cheese, onion, eggs, flour, salt and pepper. Using an electric mixer, beat on medium speed for several minutes. Spoon mixture into a 1 1/2 quart casserole dish and top with crushed fried onions. Bake in preheated oven for 30 to 35 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
Preheat oven to 380 degrees F (193 degrees C). Mix beets and 1 teaspoon olive oil together in a bowl until coated; spread onto a baking sheet. Bake beets in the preheated oven for 15 minutes. Mix sweet potatoes and remaining 1 teaspoon olive oil together in a bowl until coated. Flip beets using a spatula and add sweet potatoes to the baking sheet. Cook beets and sweet potatoes until tender, about 15 minutes.
Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Preheat oven to 350 degrees F (175 degrees C). Arrange yellow squash halves onto a baking sheet. Bake yellow squash in preheated oven until tender, about 20 minutes. Heat olive oil in a large skillet over medium-high heat. Saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes. Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture. Return squash to preheated oven and bake for 30 minutes more. Sprinkle Gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.
In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into triangle-shaped log. If too soft to cut into slices, refrigerate up to 30 minutes. Heat oven to 350 degrees F. With thin sharp knife, cut dough into 32 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.
Let tuna rest at room temperature for 10 to 15 minutes. Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes. Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature. Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Mash pears with a fork in a bowl until desired consistency is reached. Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. In a large skillet, brown turkey over medium heat. Remove turkey from skillet to a large bowl; do not drain any grease left in skillet. Add onion and bell pepper to skillet; saute until softened. Add garlic to saute for 2 minutes and add tomatoes; mix well and remove from heat. Add vegetable mixture to turkey and stir in ketchup to coat; mix well. In a 9x13 inch baking dish, spread mixture and top with spaghetti and cheese. Bake in preheated oven for about 30 minutes or until heated through and cheese is melted; serve.
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm! STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Preheat oven to 300 degrees F (150 degrees C). Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag. Put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breasts in a baking dish. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken breasts with two forks to desired texture.
Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended. Season to taste with salt and pepper. Add hot pepper sauce, if desired. Serve immediately.
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until soft and translucent, 4 to 6 minutes. Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef, onion, and pizza sauce together in the same pot over medium-high heat. Add mozzarella cheese and Cheddar cheese one handful at a time, stirring until cheeses melt into the fondue before adding the next handfuls. Ladle fondue into bowls.
In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Whisk eggs and salt together in a medium bowl. Set aside. Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat. Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts. Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling. Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl. Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat. Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream. Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream. Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place cookie dough slices about 1 1/2 inch apart on prepared baking sheet. Bake in preheated oven until cookies are light gold, about 15 minutes. Remove from oven and cool on a rack. When the cookies are cool, spread tops with marshmallow creme. Sprinkle evenly with chocolate chips and graham cracker crumbs.