HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan. Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.
Bring a large pot of lightly salted water to a boil. Place noodles in the pot, cook 8 to 10 minutes, until al dente, and drain. Melt the butter in a large skillet over medium heat. Stir in the shallots, red bell pepper, yellow bell pepper, and garlic. Cook 5 minutes, until tender but crisp. Remove vegetables from skillet, and set aside. Place the chicken in the skillet. Season with tarragon, salt, and pepper. Cook 10 minutes, or until juices run clear. Return the vegetables to the skillet with the chicken. Mix in the half and half, Monterey Jack cheese, and Parmesan cheese. Continue cooking 5 minutes, until cheese is melted. Serve over the cooked noodles.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Unroll crescent rolls into the prepared dish, pinching the seams together. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.
In a gallon jug or punch bowl, combine rum, wine, lemon juice and carbonated beverage. Fill remaining space with fruit punch. Adjust ingredients to taste. Serve in a red plastic cup.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place in an 8-inch casserole dish. Combine tarragon, salt, white pepper, rosemary, chives, sage, and thyme in a small bowl. Mix well. Combine cottage cheese, Greek yogurt, and Gruyere cheese in another bowl; add the herb mixture and stir. Pour over the macaroni and stir to coat evenly. Combine shallot, bread crumbs, and butter in another dish; sprinkle mixture over the macaroni. Bake in the preheated oven until top is lightly golden brown, 25 to 30 minutes.
Combine flour, baking powder, spices and salt. In a large bowl, beat the sugar and eggs until thick and light-colored. Beat in the lemon juice. Beat in the lemon zest. Gradually blend in the dry ingredients. Stir in the hazelnuts. Cover and chill for 4 hours. On a floured surface, roll out the dough to a thickness of 1/2 inch. Using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. Cover the baking sheets with clean towels and leave undisturbed for 4 hours. Preheat oven to 350 degrees F (175 degrees C). Turn the cookies over and place a drop of brandy in the center of each cookie. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.
In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade. Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat. Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more. Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel. Preheat oven to 325 degrees F (165 degrees C). Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour 1/2 the mixture into a 9x13-inch casserole dish. Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle 1/2 the topping over sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a large baking pan with aluminum foil and spray with cooking spray. Place ribs onto the prepared baking sheet. Season both sides with grill seasoning. Bake ribs in the preheated oven for 30 minutes; flip ribs over and bake an additional 15 minutes. Cut ribs apart and place into a slow cooker. Mix ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and garlic in a bowl until thoroughly combined; pour sauce over ribs. Stir to coat. Cook ribs on Low until tender, 4 to 6 hours; stir occasionally.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain and allow to steam dry for a minute or two, then place in a large bowl. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the bacon, and continue cooking and stirring until the bacon is browned and beginning to crisp, 2 to 3 more minutes. Mix onion mixture into the potatoes. Stir in the creme fraiche and season with salt and pepper. Spread potato mixture into the prepared baking dish, and arrange the sliced Brie cheese on top. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, then remove the aluminum foil. Return the pan to the oven, and continue baking until bubbly, 10 to 15 more minutes.
Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer. Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes. While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.
Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled. Beat together the cream cheese and confectioners' sugar; spread over graham cracker crust. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping. Top with cherries and chopped nuts; refrigerate and serve chilled.
Preheat oven to 425 degrees F. Prepare rice according to package directions, substituting juice for water. Cool. In a medium bowl combine egg, milk and agave. Stir in Multi-Grain Medley and fruit. Fold in baking mix. Blend just until combined. Coat a 12-cup muffin tin with non-stick cooking spray. Divide batter into cups and bake 20 minutes.
Butter a 9x9 inch dish. In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in vanilla. Let cool 10 minutes. Beat fudge with a spoon until it loses its gloss. Pour quickly into the buttered dish. Refrigerate 30 minutes, until firm.
Pre-heat oven to 375 degrees F (190 degrees C). Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside. Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined. Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half. Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.
Place kale in a large bowl. Drizzle balsamic vinegar, olive oil, and lemon juice over the top; toss to coat. Add almonds and salt; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, 15 to 30 minutes.
Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat. Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.
Blend pineapple juice, spinach, pear, apple, avocado, and broccoli florets together in a blender until smooth.
Preheat oven to 350 degree F. Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles. Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full. Bake 40 minutes or until crust is browned.
Preheat oven to Broil. Lay the peppers, cut side down, on a baking sheet and place under the broiler until skin turns black. Remove from the oven and cover with a kitchen towel; allow to cool. Cut a small X in the base of the tomatoes. Place in a small bowl, cover with boiling water, and set aside for 2 minutes. Drain and cool. Peel skin from peppers and tomatoes; chop flesh finely. In a medium saucepan combine onion, apple, vinegar and sugar with tomatoes and peppers. Heat over medium heat, stirring until sugar has dissolved; bring to a boil. Reduce heat to low and simmer for 30 minutes. Store, covered, in the refrigerator for up to 1 month.
Heat olive oil in a large saucepan over medium heat; saute onion until softened, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir chickpeas with liquid from can, lemon juice, coriander, cumin, garam masala, and curry powder into onion mixture; bring to a boil. Reduce heat and simmer, stirring often, until liquid is mostly evaporated and sauce is thickened, 15 to 20 minutes. Stir spinach into sauce and simmer until wilted, about 5 more minutes.
Line a baking sheet with waxed paper. Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes. Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours. Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix whole wheat flour, oats, dried fruit, brown sugar, coconut, sunflower seeds, flaxseed meal, chia seeds, vanilla extract, and salt together in a large bowl. Melt butter and honey together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 2 minutes. Dissolve baking soda in hot water in a small bowl; add to the butter mixture and mix well. Pour butter mixture over flour mixture; mix well to combine. Spoon tablespoons of mixture into ungreased mini muffin pans and flatten tops slightly. Bake in the preheated oven until golden, about 10 minutes. Transfer to wire racks to cool.
In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.
Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms. Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside. Mix vinegar and white pepper together in a bowl. Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil. Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes. Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute. Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa. Serve about 1/4 cup lentil mixture in each taco shell.
Place apple, bananas, granola, cinnamon, sugar, and cocoa powder in a container with a lid. Cover and shake until combined. Melt butter in a skillet over medium-high heat. Add apple mixture; increase heat slightly and cook, stirring constantly, until cinnamon starts to darken and turn into a paste, 2 to 3 minutes. Stir in milk. Reduce heat to medium; cook, covered, until flavors combine, about 1 minute. Uncover and stir. Cover and simmer for 1 minute more. Remove from heat and stir.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Layer zucchini slices on the prepared baking sheet. Drizzle with honey and sprinkle with mixed herbs. Bake in the preheated oven, turning regularly, until crispy and golden, about 45 minutes.
Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes. Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well. Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan. Add the coconut milk and heat through. Taste and adjust the seasonings before serving.
Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.
Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in baking powder. Slowly stir flour, about 1 tablespoon at a time, into egg mixture until a soft dough forms. Roll dough into small balls. Heat 2 cups vegetable oil in a large saucepan to 350 degrees F (175 degrees C) or until you see little waves on the bottom of the saucepan. Working in small batches, fry dough balls in the hot oil until lightly browned, 2 to 3 minutes per batch. Transfer struffoli to a paper towel-lined plate using a slotted spoon. Heat honey in a saucepan over medium-low heat. Slowly mix 1/2 cup sugar, a few tablespoons at a time, into honey until sugar is melted and glaze is smooth, about 5 minutes. Transfer struffoli to a large bowl and pour glaze over the top; toss quickly to evenly coat before glaze hardens. Form struffoli into a tower-shape or Christmas tree-shape on a serving plate. Sprinkle nonpareils sprinkles over the struffoli.
Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Heat a flat grill or skillet to 350 degrees F (175 degrees C). Layer a tortilla with the corn and cheese. Place the second tortilla on top. Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes. Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour. Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove dough from refrigerator and stir in bacon pieces. Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly. Serve hot, drizzled with maple syrup and topped with bacon pieces.