HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan. Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla. Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.
Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray. Spread pine nuts on the prepared baking sheet. Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C). Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat. Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches. Bake in the preheated oven until cheese is melted, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese. Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.
Heat oil in a wok or skillet over medium heat. In a medium bowl, whisk together eggs, fish sauce, pepper and ground pork. When oil is hot, pour in egg mixture. Fry until fully cooked, and golden on both sides.
Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth. Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces. Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix milk and vinegar together in a small bowl. Let sit until curdled, about 5 minutes. Mix flour, sugar, ground flax seeds, cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture; add milk-vinegar mixture, coffee, eggs, and vegetable oil. Beat with an electric mixer until batter is well mixed. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well. Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper. Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese. Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.
Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover. Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks. Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes. Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice. In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water. In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well. Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
 Watch Now In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
 Watch Now Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
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Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg. Bake in preheated oven for 30 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Combine peanut butter, egg, stevia sweetener, cocoa powder, and vanilla extract together with a mixer or food processor. Roll dough into 1-inch balls. Place 1 to 2 inches apart on an ungreased baking sheet. Flatten balls with a fork. Bake in the preheated oven until edges are set, about 10 minutes. Let cool on the baking sheet for 10 minutes. Line a tray with waxed paper. Transfer cookies to tray until cooled to room temperature, about 15 minutes, then refrigerate for 30 minutes.
Combine soy sauce, rice wine vinegar, lime juice, chile paste with garlic, sesame oil, ginger root, and mint in a jar with a tight-fitting lid; cover and shake until sauce is well blended. Bring a large pot of water to a boil; add noodles and cook until tender, about 5 minutes. Drain, cool, and place in a serving bowl. Cut noodles using kitchen shears. Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain, discard grease, and cool on paper towels. Add pork to noodles. Mix green onions, cilantro, snow peas, and red onion with pork and noodles. Place peanuts in a heavy resealable bag; seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
Preheat oven to 425 degrees F (220 degrees C). Roll out pastry shell and allow to rest in refrigerator. Line a 9 inch pie pan with one rolled out pastry crust. In a medium mixing bowl combine pie filling, cinnamon, nutmeg, and lemon rind. Stir until fully combined and spread into pastry lined pan. In a small mixer bowl combine egg, sugar, lemon juice, cream cheese, and sour cream. Beat at medium speed until smooth. Spread cheese mixture over apple mixture, and place top crust over filling. Seal edges, cut some steam vents in top crust, and sprinkle top with sugar. Bake in preheated oven for 25 to 30 minutes, until golden brown. Cool completely before serving.
Heat turkey fat in a medium saucepan. Saute shallot until softened, 3 to 5 minutes. Add flour; mix well and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Stir in turkey stock and chicken broth slowly. Bring to a simmer. Cook, stirring constantly, until gravy thickens slightly. Add chives, thyme, and sage and serve hot.
Preheat outdoor grill for medium high heat and lightly oil grate; OR preheat oven to Grill/Broil. Place chicken on grill/grate. In a medium bowl mix together the lime juice, lemon juice, orange juice, pineapple juice and cherry juice. Pour mixture over chicken a little bit at a time; turn after 5 to 7 minutes and repeat. Cook until chicken is cooked through (juices run clear), about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet. Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.
Bring a large pot of water to a boil. Add fourteen 1-quart jars; simmer to sterilize. Wash lids and rings in warm soapy water. Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender; puree until smooth. Mix into the pot. Stir olive oil, sugar, salt, oregano, and basil into the pot; bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours. Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
In a skillet, cook leek, garlic, and potato in 1 tablespoon of butter and the olive oil over medium low heat, stirring often. Do not allow potato to brown. Place mustard, salt, pepper, celery salt, and flour together in a bowl. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture, and bring to a boil. Reduce to a simmer, and cook for 1 hour. Mash softened potatoes by hand so they remain lumpy. Stir in Cheddar and Parmesan cheeses until melted, then add milk but do not boil. Cook mushrooms over medium high heat in remaining 1 tablespoon of butter until soft. Add to the soup, and stir. Serve immediately with croutons, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese. Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C). Sift flour, sugar, baking powder, and salt together into a large bowl. Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts. Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles. Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes. Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.
Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat. Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
Preheat oven to 325 degrees F (165 degrees C). Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Preheat an oven to 375 degrees F (190 degrees C). Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons. Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.
In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm. In a small bowl or measuring cup, whisk eggs, salt and pepper. Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes. Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.
Pour vodka into a plastic or glass bowl with a tight-fitting lid and stir in chilies with their sauce. Save the empty vodka bottle. Store vodka mixture in refrigerator for 4 weeks, shaking or stirring once per day. Strain through several layers of cheesecloth and pour back into the vodka bottle using a funnel. Seal the bottle and store the flavored vodka in the freezer.
Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork. Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C). Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans. Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust. Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.
Blend the apricots, banana, milk, sugar, and ice in a blender until smooth, thick, and frosty.
Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl. Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.
Drain sauerkraut in a sieve, rinse under cold running water, and drain again. Melt 1 tablespoon butter in a small pot over medium heat and cook apples until lightly softened, about 3 minutes. Add sugar and continue to cook until apple pieces start to brown on the edges and caramelize, 3 to 5 minutes. Add sauerkraut, wine, and bay leaf. Cover and simmer until flavors are well combined, about 10 minutes. Remove from heat and cool for 15 minutes. Discard bay leaf. Season with salt and pepper. Unroll pork roast, pat dry with paper towels, and season with salt and pepper on both sides. Spoon the cooled apple-sauerkraut mixture in the middle of the roast. Roll the roast up and tie with kitchen twine. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium-high heat and saute pork roast on all sides until browned, 2 to 3 minutes per side. Move pork roast into a lidded casserole dish. Melt remaining 1 tablespoon butter in the same skillet and cook onions over medium heat until soft and translucent, about 8 minutes. Stir in water. Pour water and onions around the pork roast; cover with lid. Bake pork roast in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), basting with its juices a couple of times, 1 1/2 to 2 hours. Remove pork roast from casserole dish, untie kitchen twine, and cover with 2 layers of aluminum foil. Allow to rest in a warm area for 10 minutes. Pour juices from casserole dish into a small pot and puree with an immersion blender until smooth. Season with salt and pepper and serve with the roast.
Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes. Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes. Top each serving with sour cream, cheese, and cilantro (if using).
Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes. Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool. Stir 3 tablespoons whiskey into apple cider glaze. Preheat oven to 350 degrees F (175 degrees C). Place pork chops into a baking dish; brush with the apple cider glaze. Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together. Knead dough on a floured surface with remaining flour until smooth. Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size. Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.