HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 9 inch round pans. Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Divide batter into six 9 inch pans. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the watermelon, red bell pepper, and ice in a blender, and blend until the ice is crushed and the drink is slushy. Pour into glasses, and garnish with fresh mint leaves. Can be stored in refrigerator up to 2 days.
In a large bowl, combine crushed pretzels, sugar and butter. Mix well and press onto the bottom and sides of a 9 inch pie pan. In a large bowl, combine sweetened condensed milk, lime juice, tequila and orange liqueur. Pour half of the mixture into another bowl. Add strawberries and a few drops of red food coloring to one half. To other half, add only a drop or two of yellow food coloring. Fold one cup of whipped cream into each half. Spoon into crust, alternating colors. Freeze for 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan. In top of a double boiler, melt chocolate chips and shortening, stirring frequently until smooth. Pour into a large bowl, and mix in sugar, cream cheese, and eggs. Stir in vanilla and almond extracts. Gradually mix in flour, baking powder and salt. Fold in almonds and pour the batter into pan. Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted near the center comes out clean. Let cool in pan before cutting into bars.
Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended. Stir eggs and evaporated milk into dry ingredients until moistened. Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl. Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute. Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and bake for one hour in the preheated oven.
Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes. Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours. Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces. Preheat a large skillet over medium heat. Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.
Heat a few drops of olive oil in a saucepan over medium heat. Add spinach and cook, stirring constantly with tongs, until leaves start to wilt and turn dark green, 2 to 3 minutes. Transfer to a strainer set over a bowl; let cool slightly, about 5 minutes. Wrap spinach up in a clean, dry towel and squeeze out as much liquid as possible. Transfer spinach into a blender. Add eggs; pulse on and off until pureed. Press puree through a strainer into a bowl if desired. Pile flour onto your work surface. Make a large well in the center; add salt, 2 teaspoons oil, and the liquid spinach mixture. Stir some flour into the well until liquid is mostly absorbed. Gather in enough flour to form a shaggy dough. Scrape excess flour to the side. Knead dough for a few minutes until smooth and soft but still moldable. Add extra flour or water if needed. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Cut dough into 4 pieces; keep 3 pieces wrapped in plastic. Roll 1 piece into a tube and press down into a rectangle about 1/4-inch thick, dusting with semolina flour. Run dough twice through a stand mixer fitted with a pasta attachment using the thickest setting. Dust with semolina; fold in the rounded ends to retain the rectangular shape. Run pasta sheet through the thickest setting 2 more times. Decrease thickness by 1 setting and run pasta sheet through 2 times. Repeat 2 more times. Dust with semolina if sticky and clean up any edges as needed. Cut pasta sheets in half lengthwise and sprinkle with semolina. Let dry for 15 minutes. Roll and dry remaining pieces of dough. Run each sheet through the fettuccine setting and dust with more semolina. Bring a large pot of lightly salted water to a boil. Cook fresh pasta until tender yet firm to the bite, 45 to 60 seconds. Drain most of the water and mix pasta with any piping-hot sauce you desire.
Preheat oven to 350 degrees F (175 degrees C). Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top. Bake in the preheated oven until golden and bubbling, about 30 minutes.
In a small bowl, combine 2 teaspoons of the crushed caraway seeds, garlic, salt and ground black pepper. Rub the pork with the dry rub mixture, cover and refrigerate for 24 hours. Preheat oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds and salt and pepper to taste. Saute for 8 minutes, or until vegetables are tender. Transfer this to a 10x15 inch roasting pan. In the same skillet over high heat, combine 1/2 tablespoon of the olive oil, half (1 1/4 pounds) of the cabbage, and 1/2 teaspoon crushed caraway seeds. Saute, stirring often, until this cooks down, about 5 to 10 minutes. Transfer this to the roasting pan and repeat with another 1/2 tablespoon of oil, the remaining half (1 1/4 pounds) of the cabbage, and the remaining crushed caraway seeds. Once cooked down, transfer this to the roasting pan. Heat the remaining olive oil in the same skillet over medium high heat. Place the pork loin in the heated oil and brown well on all sides. Set the roast on top of all the vegetables in the roasting pan. Add the beer and molasses to the skillet and bring to a boil, scraping up all the browned bits on the bottom of the skillet. Pour this and the broth over the pork roast and vegetables. Season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn pork over and bake until the internal temperature of the pork reaches 145 degrees F (63 degrees C). At this point, remove the pan from the oven and let the pork sit on a cutting board for 5 minutes. Then slice the pork into serving size pieces. Discard the bay leaves. Return the sliced pork to the pan resting over the vegetables. Top off with the mashed potatoes. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until potatoes are lightly browned.
Mix all ingredients right in a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine crushed bran flakes, whole wheat flour, sucralose, ground flax seed, all-purpose flour, baking powder, ground cinnamon, baking soda, and salt in a bowl. Make a well in the middle of the mixture. Whisk egg whites together lightly in a bowl until foamy. Mix in buttermilk, honey, and applesauce. Pour mixture into the well and blend batter until just moistened. Fold in cranberries. Fill muffin cups 3/4 full with batter; sprinkle tops with whole flax seeds. Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.
Heat olive oil in a Dutch oven or soup pot over medium heat. Add the onions, and season with a little salt and pepper. Cook, stirring occasionally until onions are nicely browned, about 20 minutes. This step can not be hurried, the end result will be a rich golden brown mass of onion. This is where all your flavor comes from and can take a little practice. The darker you can get the onion without burning, the better the flavor. Slowly pour the beef broth into the soup, stirring to remove any bits of onion that may be stuck to the bottom of the pan. Add the sprigs of parsley and thyme to the soup. Bring to a simmer, and cook for 20 minutes. Do not boil. Pour the sherry into the soup, and simmer for 5 more minutes. Taste and season with salt and pepper if desired. Remove the sprigs of parsley and thyme. Preheat the oven's broiler. Place serving bowls onto a baking sheet. Ladle the soup into serving bowls, and float a slice of bread on top of each one. Sprinkle shredded Gruyere cheese over the top. Broil for 2 minutes, or until browned. Serve immediately.
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a skillet and cook over medium-high heat until evenly browned. Drain on paper towels. Sift together the flour, baking powder, white sugar, and salt; set aside. In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well. Gradually stir in dry ingredients until smooth. Pour the batter into the prepared jelly roll pan. Arrange sausages on top of the batter. Bake in preheated oven until pancakes are golden brown and cooked through, about 15 minutes. Cut into 10 pieces and serve hot with butter and syrup.
Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.
In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes. Ladle chili into bowls and garnish with shredded cheese and chopped parsley.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut the Anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. Place the pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skins; chop pepper. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet. Return skillet to medium-high heat. Saute onion, zucchini, bell pepper, and Anaheim pepper in hot skillet until just tender, about 4 minutes. Stir eggs, hash browns, Cheddar cheese, cottage cheese, and Swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. Pour egg mixture into prepared baking dish. Bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. Let cool for 10 minutes before slicing.
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan. Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan. Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.
Cut chicken into bite-sized pieces. In a saucepan, boil chicken with chicken broth, over low heat, for about 1 hour or until done. Add water, if necessary, to cover chicken while cooking. Drain and reserve the broth, and place cooked chicken in a large bowl. Preheat oven to 375 degrees F (190 degrees C). Add egg, white wine and 1 cup of chicken stock to the cooked chicken. Add dates, ground almonds and cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks. Pour filling into pie shell. Cover with top shell and crimp to seal edges. Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.
In a bowl, lightly mix the Swiss cheese, green onions, banana peppers, jalapeno peppers, and mayonnaise. Cover and refrigerate 24 hours to blend flavors. Mix in more mayonnaise before serving, if desired. To serve, cut core out of cabbage and discard. Cut a thick slice from the bottom of the cabbage; use a fork to pull the inner leaves out of the cabbage to leave a hollowed out bowl. Pull several of the outer leaves slightly open and fold them back to make the bowl more attractive; serve the chilled dip in the hollowed cabbage.
Preheat oven to 375 degrees F. Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package. Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes. Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool. Place potatoes in large bowl. Add cheese and onions; mix lightly. Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly. Refrigerate several hours or until chilled. Top with remaining bacon before serving.
Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.
Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil. Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl. Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets. Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.
Preheat oven to 400 degrees F (200 degrees C). In a mixing bowl, combine ground beef, Spanish rice and sauce mix, eggs, 1 tablespoon of ketchup, and mustard. Mix thoroughly. Coat the inside of a 9x5 inch loaf pan with 2 tablespoons of the ketchup. Transfer the meat mixture to the loaf pan. Top with the remaining ketchup. Bake in a preheated oven for 1 hour or until cooked through.
Preheat oven to 350 degrees F (175 degrees C). Spray 20 muffin cups with cooking spray and dust with flour, or line with paper liners. Melt chopped dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat eggs in a large bowl with an electric mixer until light and fluffy; beat in sugar gradually on high speed. Add cream and beat until batter has doubled in volume. Beat in butter until well combined. Beat in flour and salt on low speed until well combined. Beat in melted chocolate on medium speed until well combined. Stir in chocolate chips and pecans. Pour batter into muffin cups. Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Preheat oven to 375 degrees F (190 degrees C). Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg. Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.
In the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. Stir in the crispy rice cereal and peanuts. Spread the mixture out to an even thickness onto a buttered baking sheet. Set aside to cool. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread over the cooled caramel slab. Chill to set, then cut into squares or bars.
Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper. Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour. Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar. Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.
Combine marshmallows, butter, and vanilla extract in a large microwave-safe bowl; cook in microwave until melted, about 50 seconds; stir. Mix 1/2 cup peppermint candies into marshmallow mixture; add rice cereal and stir until evenly combined. Press mixture into a 9x13-inch dish. Sprinkle 1 tablespoon peppermint candies over the top.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet. Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese. Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.
In a medium bowl, cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the pineapple, strawberries, bananas, and whipped topping. Fold the fruit mixture into the cream cheese mixture until evenly blended. Spread into a 9x13 inch glass dish, or divide among several smaller serving dishes. Cover with plastic wrap, and freeze overnight. Thaw for approximately 20 minutes before serving.
Place flour in a shallow bowl. Beat eggs in a separate shallow bowl. Coat each piece of chicken in flour; dip in beaten eggs to coat completely. Press chicken into flour again until evenly coated. Reserve remaining flour. Coat a skillet with olive oil and set over medium heat. Cook each piece of coated chicken in the hot olive oil until browned, about 5 minutes per side. Transfer chicken to a 9x13-inch baking dish. Preheat oven to 300 degrees F (150 degrees C). Combine chicken broth, white wine, butter, lemon juice, garlic, parsley, salt, and pepper in a saucepan over medium heat; cook and stir until sauce is smooth, not allowing it to boil, about 5 minutes. Slowly sift 1 cup reserved flour into sauce while continually whisking until sauce thickens, 2 to 3 minutes. Pour sauce over chicken. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil. Cook, stirring occasionally, 8 to 10 minutes, until tender but crisp. Drain, and transfer to a medium bowl. In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil. Toss into the bowl with the green beans. Season with pepper. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool. Dissolve gelatin in cold milk and set aside to soften. Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill. Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 6 hours or overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce. Bake, covered, for 45 minutes or until bubbly.