HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut. Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed. Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans. Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally. When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes. Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease. Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes. Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm. Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes. Top hash with eggs and serve with salsa, cheese, and cilantro.
Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining. Preheat oven to 375 degrees F (190 degrees C). Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour. Place roast into preheated oven and bake for 1 hour. Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds. Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.
Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes. Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes. Transfer pachadi to a serving dish and serve at room temperature.
Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed. Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
In a skillet over medium heat, scramble eggs until almost done. Remove to a plate. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Cream butter or margarine and sugar. Separate the egg and add the egg yolk and vanilla; mix well. Add flour and mix well. Form dough into balls. Place balls on a cookie sheet, and press each down with a fork. Place half a cherry or a dollop of jam in the center of each cookie. Bake 15 minutes at 375 degrees F (175 degrees C). Remove and cool.
Spread about 3/4 of the brown sugar into the bottom of the crock of your slow cooker to cover completely. Place ham atop the brown sugar with the flat side facing down. Pour pineapple over the ham. Rub remaining brown sugar over the ham. Pour chai tea latte concentrate over the ham. Place cover on the slow cooker and cook on Low until an instant-read thermometer inserted into the center of the ham reads at least 160 degrees F (70 degrees C), about 5 1/2 hours. Baste ham once or twice with juices while cooking.
Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray. In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions. Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Melt butter in a heavy saucepan over medium heat. Slowly add cream, stirring until well combined, about 3 minutes. Add Parmesan cheese; cook and stir until well incorporated, about 3 minutes. Stir in garlic powder, nutmeg, and black pepper and cook for 2 minutes. Serve sprinkled with fresh parsley.
Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust. Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan. Stir flour, cocoa powder, salt, and baking soda together in a bowl. Mix sugar, butter, vegetable oil, and eggs together in a large bowl. Add chile powder and vanilla extract. Pour flour mixture into sugar mixture; add buttermilk and stir to combine. Mix zucchini into batter. Pour batter into the prepared cake pan; sprinkle chocolate chips and walnuts on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.
Melt butter in a saucepan over medium heat. Stir in apples, brown sugar, corn syrup, cinnamon and pecans. When bubbling, reduce heat to low. Simmer until apples are soft, and syrup has thickened slightly, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon. Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
Mix jelly, white sugar, and egg together in a bowl; transfer to the top of a double boiler over simmering water. Cook, stirring frequently, until stiff peaks form, 8 to 12 minutes. Mix enough confectioners' sugar into jelly mixture until desired thickness is reached. Refrigerate frosting until slightly hardened, 15 to 30 minutes.
Bring a large pot of water to a boil. Meanwhile in a large skillet, saute the garlic in the olive oil for 1-2 minutes. Cook the pasta according to the directions. Drain and save 1/2 cup of the cooking water. Add the cooking water to the skillet and bring to a simmer. Then toss the pasta with the garlic and add the arugula, basil and lemon juice to the skillet. Season with salt and pepper. Remove the skillet from the flame and fold in the cheese and top with almonds.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan or baking dish. Process chocolate chip cookies in a food processor until completely crumbled. Add sugar, flour, baking powder, and cinnamon to cookie crumbs; pulse to combine. Add butter, eggs, and vanilla to cookie mixture; process until blended. Pour milk into cookie mixture while food processor is running; blend until batter is evenly mixed. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 to 15 minutes.
Place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. Sprinkle with garlic powder and onion powder, drizzle with white wine and olive oil, and wrap the dish with plastic wrap. Microwave on High power setting until the salmon is opaque, about 6 minutes. Carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.
Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour. Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat. Cook on Low for for 4 hours, stirring occasionally.
Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain. Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish. Bake in preheated oven until hot and bubbly, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish. Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely. Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn syrup mixture. Pour peanut mixture over marshmallows. Cool completely. Chill in refrigerator until hardened, about 1 hour. Cut into 1-inch squares.
Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely. Beat pudding mix with milk until smooth. Spread pudding over cooled cake. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.
Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover. Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.
Preheat your oven's broiler. Prepare the au jus mix according to package directions. Add the sliced roast beef, and simmer until heated through. Slice the rolls open, and place sliced side up on a baking sheet. Divide the beef between the rolls evenly, placing a portion on each slice of roll. Season with salt, pepper, and garlic powder. Top with a single layer of roasted red peppers, then cover with slices of provolone cheese. Place under the broiler, about 6 inches from the heat source. Broil until the cheese melts, and the edges of the rolls are lightly toasted. Place roll halves together to make sandwiches. Pour leftover au jus into small cups for each person - I like to use custard cups. Serve with sandwiches for dipping.
Preheat oven to 375 degrees F ( 190 degrees C). In a medium bowl, beat the Neufchatel cheese until soft. Stir in Cheddar cheese, sour cream, green chiles, Worcestershire sauce, garlic, green onions, artichoke hearts, salt and pepper. Slice the top off the bread, and hollow the bread out. Spoon cheese and artichoke mixture into the bread bowl. Replace the top of the bread, and wrap entire bread bowl in aluminum foil. Bake for 40 minutes in the preheated oven. Remove from oven, and stir in tomatoes. Serve hot.
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray. Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet. Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes. Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat. Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt. Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes. Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture. Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.
Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy. Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling. Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan. Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick. In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch cake pan with 3-inch sides. Sift flour, cocoa powder, baking powder, baking soda, and cinnamon together in a bowl. Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one a time. Mix in vanilla extract. Beat in flour mixture in thirds, alternating with stout beer, until batter is smooth. Fold in pecans. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer cake pan to a wire rack; let cool for 20 minutes. Invert cake onto a serving platter and let cool completely.
Preheat oven to 350 degrees F (175 degrees C). Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Preheat an oven to 450 degrees F (230 degrees C). Grease and flour a 15x20-inch baking dish. Whisk together the flour, salt, and baking powder in a bowl. Mix together the shortening, ginger, and molasses until smooth. Stir in the flour mixture until no dry lumps remain. Pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 15 minutes. Cut into 2-inch squares. Cool 2 to 3 more hours before serving.
Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well. Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.
Preheat oven to 350 degrees F (175 degrees C). Pour buttermilk into a shallow dish or bow. Place tortilla chip crumbs in a large, resealable plastic bag. Dip chicken pieces in buttermilk, then place in bag, seal tightly and shake to coat thoroughly. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and juices run clear.
In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour. Preheat grill for high heat. Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each. Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.
Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
Combine nutritional yeast, salt, cumin, garlic powder, onion powder, paprika, chili powder, and cayenne pepper in a small bowl. Place popcorn in a bowl; add nutritional yeast mixture and toss to coat.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix black beans, diced tomatoes, and sweet corn into beef mixture; add chili seasoning mix, cumin, chili powder, and salt and mix well. Bring liquid to a boil; reduce heat and simmer until chili is cooked through and flavors have combined, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a glass baking dish with cooking spray. Place tilapia fillets into prepared baking dish, and bake in preheated oven for 10 minutes. Meanwhile, stir together the mustard, Worcestershire sauce, lemon juice, garlic powder, oregano, and Parmesan cheese. When fish has cooked for 10 minutes, spread with herb paste, and sprinkle with bread crumbs. Continue baking for another 5 minutes until the topping is bubbly and golden.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Combine mayonnaise, lemon juice, and barbeque sauce in a bowl. Place red snapper fillets on the prepared baking sheet and season with salt. Spread the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper. Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.