HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan. Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan. Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting. Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.
Combine the instant coffee granules with the hot water and stir until dissolved. Stir in the condensed milk. Store in an airtight container or jar and refrigerate, until ready to use.
Pour popcorn into a large bowl. Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly. Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt. In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds. Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C). Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute until slightly clear, then reduce heat to medium low (careful not to burn, but browning is okay). Meanwhile, melt butter or margarine in another large skillet over medium high heat. Rinse chicken breasts and pat dry; season with salt and pepper to taste and brown on both sides, about 2 minutes each side. Drain and add browned chicken breasts to onion/garlic mixture, then add rosemary, mushrooms and chicken broth. Stir to mix together, making sure chicken breasts are evenly spaced in the skillet. Reduce heat to simmer, cover skillet tightly and cook for 30 minutes. Add sour cream and stir well, breaking up any clumps with a spoon. Cover skillet again and allow to heat through for 10 minutes. Strain about 3/4 cup of the liquid from the skillet into a small bowl; add flour and mix well with a fork to break up any clumps. Pour mixture into the chicken mixture, stir well and cook over medium heat for about 15 to 20 more minutes to thicken the sauce. Serve hot.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Let bacon cool on a plate lined with paper towel. Drain all but 2 tablespoons fat from the skillet. Stir potatoes, onion, and bell pepper into reserved drippings; season with salt and pepper and cook, stirring every 3 to 4 minutes and pressing the potatoes with the back of a spatula, until potatoes are golden brown and soft, 15 to 20 minutes. Crumble bacon over the potato mixture and stir.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish. Bake for 2 hours, or until top is firm. Let cool before serving.
Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter. In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter. Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.
Place the bowl of ice cream maker in the freezer. Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight. Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker. Process cream mixture in the ice cream maker according to manufacturer's instructions.
Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes. Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready. Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.
In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.
Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool. To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
Mix the butter or margarine, instant pudding mix, eggs, and vanilla. Stir well. Mix in the flour, baking powder, milk, oats and chocolate chips. Bake in 9 inch pan for 20 to 25 minutes at 350 degrees F (175 degrees C). Frost with chocolate icing.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats. Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain. In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.
Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes. Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.
Preheat oven to 350 degrees F (180 degrees C). Peel the plastic wrapping from the caramels and melt them in a saucepan over medium heat along with the milk. ( If using a microwave, use a large, microwave-safe bowl, melt the caramels and milk in the microwave at medium power for 2 to 3 minutes, checking every 20 to 30 seconds.) Stir and set aside. Melt the margarine and combine with flour, oats, brown sugar, baking soda and salt. Press slightly more than half the oat mixture into a greased 11 x 7 inch pan. Sprinkle chocolate chips on top of the mixture, then pour the caramel over the chips. Top with remaining oat mixture. Bake for 20 minutes; cool. Cut into bars.
Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Place the frozen banana chunks, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses.
Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast. Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture. Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Place bologna in a medium bowl. Mix in mayonnaise a few tablespoons at a time until the desired consistency is reached. Stir in light corn syrup and sweet pickle relish. Cover and chill in the refrigerator at least 1 hour before serving.
Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter. Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.
Preheat oven to 350 degrees F. Thaw frozen phyllo for about 1 hour before beginning, leaving wrapped tightly in packaging to avoid drying out. In heavy-bottomed sauce pot, heat butter until melted and then whisk in flour. Continue whisking until mixture has completely homogenized; then stir in milk. Continue whisking to incorporate completely and remove any lumps. Continue cooking over medium heat, stirring continuously, until milk has thickened. Add salt and pepper. Fold in ham, cheese and onions and allow to cool slightly. Working quickly, spray and lay out 3 sheets of phyllo. Keep all phyllo not actively being used wrapped tightly to avoid drying out. Cut phyllo into thirds the long way, making 3 long strips. Place about 1 Tbsp. filling about 1 inch from corner of each strip. Fold diagonally across to form a triangle; continue to fold triangle onto itself. Repeat until all filling is used up. Spray outside of each tart and place on baking sheet, with at least an inch between them. Bake for about 25-30 minutes, until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 325 degrees F (165 degrees C). In a skillet over medium heat, cook the ground beef until evenly brown; drain. In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce. Bake in the preheated oven for 1/2 hour, or until cooked through.
Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick. Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup. Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside. Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts. Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
Toss spinach, strawberries, bananas, mandarin oranges, cranberries, and walnuts together in a large bowl. Combine vinegar, oil, honey, and garlic powder in a jar with a tight-fitting lid. Seal jar and shake vigorously until the ingredients emulsify into a dressing; pour over the spinach mixture. Sprinkle sesame seeds over salad to serve.
In a blender, combine ice cubes, strawberries, milk and honey. Blend until smooth. Pour into glass and enjoy!
In a medium bowl, cream together the shortening and sugar. Stir in the eggs, vanilla and molasses. Sift together the flour, baking soda, cinnamon, nutmeg, ginger and salt; stir into the molasses mixture. Shape dough into a log 2 inches in diameter. Wrap in wax paper and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees c). Grease cookie sheets or line with parchment paper. Unwrap cookie dough, and cut into 1/4 to 1/2 inch slices. Place on prepared cookie sheets and bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes. Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture. Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap. Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours. Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Whisk olive oil, lemon juice, garlic, lemon zest, mustard, salt, and pepper together in a bowl.
Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan. In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top. Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake. Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.
Rest dough on a floured work surface for 20 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Line a baking sheet with a layer of aluminum foil, (such as Reynolds Wrap(R)). Brush a 14-inch circle on the foil using 1 tablespoon butter. Roll out dough to 1/4-inch thickness on the work surface. Lay onto the buttered area of the aluminum foil. Brush the top with the remaining 1 tablespoon butter. Sprinkle chocolate evenly on top. Spread marshmallows, graham crackers, and salt over the chocolate. Slide the foil onto the grill over indirect heat. Grill, lid closed, until crust is golden and marshmallows are toasted, 8 to 10 minutes. Cut pizza into pieces. Cool before serving, about 5 minutes.
Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.
Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute. Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes. Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.
Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight. Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes. Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.
Combine chicken broth and beef bouillon in a bowl. Cook sausage in a skillet over medium heat until brown and crumbled, about 5 minutes. Add beef, green onions, white onion, cumin, coriander, salt, and pepper. Stir in 1 tablespoon of soy sauce; cook and stir until flavors combine, 2 to 4 minutes. Sprinkle flour onto the beef mixture; stir until absorbed, about 1 minute. Stir in broth mixture; bring to a boil. Add remaining 1 tablespoon of soy sauce. Reduce heat; simmer until beef is cooked through and onions are tender, 8 to 10 minutes. Remove beef mixture from heat; stir in sour cream. Fill a pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Transfer to a serving plate; top with beef mixture.
Mix ground beef, chives, steak sauce, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce together in a bowl. Cover bowl with plastic wrap and refrigerate for 2 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Form beef mixture into 12 patties. Cook the patties until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Put burgers on split rolls; top with bacon and blue cheese to serve.
Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour. Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks. Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker. Cook on Low for 4 hours.
In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.
In medium mixing bowl, gently stir together chickpeas, tomatoes, cucumbers, cheese, onions and parsley until combined; set aside. In separate medium bowl, stir together lemon juice and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly until oil is well incorporated. Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.