HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream 1 cup butter or margarine. Add white sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beat after each addition. Add cracker crumbs and baking powder, alternately with milk. Blend in coconut and nuts. Bake in preheated 350 degrees F (175 degrees C) oven in 3 - 9 inch pans for 25 to 30 minutes. To Make Cream Cheese Glaze: Cream 1/2 cup butter and cream cheese. Add confectioners' sugar, then pineapple. Mix well. Fill and frost layers.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish. Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel. Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells. Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Preheat oven to 375 degrees F (190 degrees C). Set an oven rack into the center of the oven. Line a baking sheet with aluminum foil and a layer of cooking spray. Arrange halibut pieces on the prepared baking sheet so that all pieces are touching. Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture. Spread the mushroom mixture over the halibut pieces. Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt. Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven. Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil. Continue cooking the fish under the broiler until the top is browned, about 10 minutes. Squeeze the remaining lemon half evenly over the fish. Sprinkle with sesame seeds and green onions.
Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray. Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full. Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.
In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.
Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil. Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes. Bring water to a boil in a saucepan. Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.
Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth. Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.
Preheat the oven to 350 degrees F (175 degrees C). Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Heat oil in a large saucepan over medium-high heat. Saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. Stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute. Pour chicken broth, tomato sauce, and thyme into onion mixture. Add peas and beans; bring to a boil. Stir penne into broth mixture and cook for 7 minutes; remove from heat. Stir Parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper. In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
Preheat oven to 400 degrees F (200 degrees C). Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined. Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out. Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes. Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff. Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving. Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.
In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
Preheat oven to 325 degrees F (165 degrees C). Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet. Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature. Sprinkle 1/2 of the crumble into a 9x13-inch baking dish. Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture. Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.
Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat. Add ground beef and Italian sausage; cook, stirring to crumble, until no longer pink. Drain off grease. Stir in the pizza sauce. Make a layer of hamburger bun halves in the bottom of a 9 inch square baking dish. Top with half of the meat sauce and half of the cheese. Arrange half of the pepperoni slices on top of the layer. Repeat the layers, ending up with cheese and pepperoni on top. Bake uncovered for 20 minutes in the preheated oven, or until the cheese is starting to brown.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
Spread a thin layer of cream cheese on 4 slices of bread. Top the cream cheese with a slice of Havarti cheese, then a thin layer of apple slices. Place the remaining slices of bread on top to form 4 sandwiches. Using 2 diagonal cuts, divide each sandwich into 4 triangles.
Fill a rocks glass with ice; add tequila, triple sec, and lime juice. Stir. Let margarita rest for 2 minutes.
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Place the carrots, celery, onions and chicken broth in a large pot. Cook over medium high heat until tender, about 15 minutes. Mix the cornstarch with the butter until smooth and set aside. In a separate pot heat the milk, but do not boil. Slowly add the cornstarch/butter mixture to the milk and stir together until smooth. Add this mixture to the vegetables and continue to cook over medium heat. Slowly add the cheese to the soup, stirring constantly, until cheese is melted. Serve hot or cold.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Combine strawberries, mozzarella cheese, and basil in a bowl. Whisk together olive oil, lemon juice, sugar, salt, and pepper in a cup and pour over salad.
In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften. Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.
Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.) Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with culinary twine and tuck the wings into the leg joints to secure. Place the chicken breast up onto the roasting rack and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it. Dredge the diced cheese in potato flour and set aside. Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
Place a heavy pot over high heat. Add the onion and bell pepper; cook 2 to 3 minutes without stirring until browned. Immediately pour in the chicken stock, and stir to release vegetables from the bottom of the pot. Reduce heat to low. Stir in the garlic, turkey, salsa, vegetable juice, hot pepper sauce, and lime juice. Simmer over medium heat until heated through, about 15 minutes. Season to taste with salt and pepper.
Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts. Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm. Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C). When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set. Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!
Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly. Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly. Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Preheat oven to 425 degrees F (220 degrees C). Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper. Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet. Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees (175 degrees C). To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu(R) Old World Style(R) Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese. Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.
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 tortellini and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain. Heat sesame oil in a large skillet or wok over medium-high heat; cook and stir meatballs, pineapple chunks, and hoisin sauce until meatballs are heated through, 7 to 10 minutes. Transfer meatball mixture to a bowl and set aside. Heat olive oil in the same skillet until oil begins to shimmer. Add broccoli, cauliflower, carrots, green bell pepper, red bell pepper, zucchini, celery, and green onions. Season with salt and pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir tortellini and meatball mixture into vegetable mixture until hot. Sprinkle with parsley and Parmesan cheese to serve.
Season duck legs all over with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl. Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat. Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute. Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer. Grind walnuts to a fine powder in a food processor. Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish. Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.
Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.
Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks. In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more. Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan. Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers. Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.
Preheat oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime. Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar. Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork. Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork. Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well. Roast in the preheated oven until slightly pink in the center, about 3 hours. Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.
Stir peanut butter and jelly together in a bowl until smooth. Blend milk, ice, and vanilla extract in a blender for 30 seconds; add the peanut butter mixture and continue blending until smooth, about 30 seconds more.
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. 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. Season beef with Greek seasoning, salt, and pepper. Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef. Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.