HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
 Watch Now Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to moisten. Transfer batter into prepared loaf pan.
 Watch Now Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
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Preheat oven to 350 degrees F (175 degrees C). Place squash, pointed-side up, on a baking sheet. Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard. Mash the squash meat in a bowl and measure 1 cup meat. Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture. Beat egg yolks and brown sugar together in a bowl using a whisk until thickened. Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature. Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours. Stir cream mixture and transfer to an ice cream maker and follow manufacturer's instructions for making ice cream.
Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth. Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed. Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.
Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated. Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer. Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade. Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
To Make Sauce: Bring water to a boil in a large saucepan; dissolve bouillon cubes in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl, then return mixture to saucepan and let thicken. Stir in sugar, oyster sauce and soy sauce; cover, remove from heat and set aside. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). To Make Chicken Nuggets: In a shallow dish or bowl, flour cubed chicken well and let stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip in egg mixture, roll in flour again and deep fry in a large skillet or deep fryer until golden brown. Drain on paper towels. Place prepared chicken nuggets on a platter; heat sauce over low heat to heat through, then pour over chicken. Sprinkle cashew halves and green onion on top and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well. In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients. Spoon batter into prepared pans. Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla. Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in. For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls. Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.
Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover. Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally. Preheat oven to 350 degrees F (175 degrees C). Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).
Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 1 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices. Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.
Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top. In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well. In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.
Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes. Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Soak pine nuts in a bowl with white wine and 1/4 cup honey to infuse flavor, at least 30 minutes. Drain. Mix Gorgonzola cheese and pine nuts together in a bowl. Spread dates open slightly; season the inside of each date with black pepper. Spoon Gorgonzola mixture into each date. Season the outside of each date with salt. Arrange stuffed dates in a baking dish. Cover with 1 cup honey. Bake in the preheated oven until warmed, about 10 minutes. Transfer cooked dates to a serving platter. Garnish with almonds.
Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water. In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt. Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
In 2 1/2 quart microwave-safe casserole dish** combine Simply Potatoes and water.*** Cover; microwave on HIGH 10 to 12 minutes or until Simply Potatoes are tender. Drain water. Meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. Add cooked potatoes, celery, red pepper and chopped eggs. Stir gently. Refrigerate 1 hour to blend flavors.
Place parsnips, carrots, and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle. Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.
Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate. Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.
Place onion in a bowl and add vinegar and 1 tablespoon salt. Let onion soak for 1 hour. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange eggplant on a baking sheet and brush with 1 tablespoon olive oil until evenly coated. Broil eggplant until flesh is pink, about 5 minutes. Flip eggplant and broil until other side is pink, about 5 minutes more. Cool eggplant. Reduce oven's temperature to 450 degrees F (230 degrees C). Spread pita bread on a baking sheet. Cook pita bread in preheated oven until toasted and crispy, about 10 minutes. Combine tomatoes and green bell pepper in a large bowl; add eggplant and onion with vinegar and salt. Mix olive oil and sumac into tomato mixture; season with salt. Toss pita bread pieces into salad just before serving.
Preheat an oven to 350 degrees F (175 degrees C). Toast hamburger buns, and spread cut sides with butter. Drain half of the oil from the tuna. Combine the tuna and remaining oil, lemon juice, salt, pepper, and chili powder in a small bowl. Mix well. Fill each toasted bun with tuna salad, shredded lettuce, mozzarella cheese, and one pineapple ring. Place sandwiches on a baking sheet, and heat until the cheese melts, approximately 10 to 12 minutes.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Mix ground turkey, bread crumbs, onion, green onion, egg, garlic, parsley paste, Worcestershire sauce, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap. Refrigerate at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Form turkey mixture into 4 patties; arrange in a baking dish. Bake turkey burgers in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Season pork chops, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook pork chops turning once, 10 minutes or until golden brown. Remove chops from skillet; set aside. Add Recipe Ready Chopped Seasoning Blend and cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are softened. Stir in soup and milk; bring to a boil. Reduce heat to low and add back pork chops. Simmer 5 minutes or until pork is cooked through.* Serve over hot cooked noodles or mashed potatoes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish. Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.
Place the cocoa powder and chocolate chips into a medium bowl. Heat the heavy cream in a small saucepan until simmering hot. Pour over the chocolate chips and let stand for a minute, then add vanilla and stir until smooth. Set aside. In a separate bowl, stir together the confectioners' sugar and salt. Mix in vanilla and enough water to achieve a thin icing. Set aside. Heat the oil in a heavy skillet or electric skillet to 375 degrees F (190 degrees C). Use a small biscuit cutter or knife to cut circles in the centers of the biscuits. Fry the donuts in the hot oil until browned on each side, about 4 minutes total. Drain quickly on paper towels, then transfer to a rack. Pour some of the vanilla glaze over the tops of the donuts, let it set up for about a minute, then turn them over and glaze the other side. Sprinkle the donuts with cinnamon sugar while the glaze is still wet. To serve the Grillswith, place one donut in the center of a plate. Top with a scoop of ice cream. Drizzle with hot chocolate sauce.
Heat oil in a large skillet over medium heat. Add onion, celery, rosemary, red pepper flakes, salt, and pepper; cook and stir with a wooden spoon or spatula until onion starts to turn translucent, about 4 minutes. Stir in garlic and cook for 1 minute. Push onion mixture to outer edges of the skillet and crack egg into the middle. Break yolk with the wooden spoon and stir in onion mixture. Add tomatoes; cook and stir until egg is almost cooked, about 3 minutes. Stir in feta cheese until slightly melted, about 1 minute. Add spinach. Remove from heat and stir until slightly wilted, about 30 seconds.
Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes; cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper. Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool. In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture. Drop by small spoonfuls onto prepared baking sheet. Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside. In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and chili sauce; set aside. Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three minutes. Add the garlic, rice, prawns, and sauce mixture and mix well. Remove from heat and serve immediately, topped with the egg strips and chopped chives.
Blend almond milk, bananas, dates, almond butter, cinnamon, flax seeds, and nutmeg together in a blender until smooth.
Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl. Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary. Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners' sugar.
In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt. Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved. Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Pour eggs into the skillet; cook and stir until set, about 4 minutes. Transfer scrambled eggs to a bowl. Heat remaining 1 tablespoon sesame oil in the same skillet over medium heat until shimmering. Add kimchi and cook until browned and fragrant, about 5 minutes. Stir in bell pepper and whites of green onions and cook until softened, about 5 more minutes. Add rice; cook and stir, pressing down on any clumps, until mixture is a uniform color, about 5 minutes. Pour kimchi juice mixture into rice and mix. Turn heat to high and cook until rice is browned and doesn't stick together, about 5 minutes. Stir in eggs. Top with remaining green onions and red pepper powder.
Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.