HumbleIntelligence/food-ner-1-Million huggingface dataset:
Refrigerate 2 tall glasses until chilled, at least 30 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread marshmallow cream over graham crackers and place on a nonstick baking sheet. Broil graham crackers until marshmallow cream turns golden, about 3 minutes. Let cool. Pour chocolate milkshakes into chilled glasses. Place glasses on large plates. Top each milkshake with 2 scoops ice cream. Decorate milkshakes with broiled marshmallow crackers, muffins, cookies, toaster pastries, and peanut butter cups. Drizzle chocolate syrup on top and garnish with chocolate sprinkles.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes. Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer cooked macaroni to a 9x13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs. Bake until bubbly and cheese is melted, about 30 minutes.
Mix 2 cups flour and yeast together in the bowl of a stand mixer. Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C). Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more. Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated. Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour. Bake in preheated oven until the middle is baked, 25 to 30 minutes. Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.
Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined. Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready. Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.
Mix flour, milk, and sugar together in a bowl. Cover and allow to rise, 30 minutes to 1 hour. Punch dough down and separate into 20 equal-sized bun shapes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns, cover, and steam until tender, about 15 minutes.
In a bowl mix together the onion, bell pepper, mushrooms, steak sauce and lean ground beef. Mix very thoroughly with your hands to combine all ingredients. Divide the mixture into equal portions. With your hands press each portion into a ball and then shape into a patty. In a saute pan or on a flat griddle over medium low heat place the patties and grill for about 4 minutes, flip and grill an additional 4 minutes or until meat is thoroughly cooked. While beef and veggie burgers are grilling toast the buns. Top each bun base with the beef and veggie burger, then drizzle each with 1/2 tsp. steak sauce. Top with the lettuce, tomato, Fresh California Avocado and bun top. Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats. Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated. Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin tins. In a medium bowl, stir together flour, sugar, baking powder, and salt. Set aside. Into a separate bowl, flake tuna; then stir in yogurt, green onion, olives, and garlic. Set aside. In a small bowl, whisk together egg, milk, and oil. Stir tuna mixture into flour mixture. Gently stir milk mixture into flour mixture. Spoon tuna salad into the wells of muffin tins. Bake in a preheated oven for 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the cream cheese, crushed crackers, walnuts, eggs, finely chopped onion, sage and salt. Mix well. Heat oil in a medium skillet over medium high heat. Drop cheese mixture by rounded tablespoonfuls into the hot pan. Flatten with a spatula and let brown. Turn and brown other side. Place cooked patties in a 8x12 inch baking dish. Combine the soup, milk and sour cream and mix well. Pour over patties. Bake at 350 degrees F (175 degrees C) for 20 minutes or until bubbly.
Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.
Preheat an oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper. Combine flour, cocoa powder, baking powder, and salt in a bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy. Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended. Change the speed to low and pour in the flour mixture. Beat until just combined. Stir in semisweet chocolate chips, white chocolate chips, and dried cherries. Drop spoonfuls of the dough two inches apart onto the prepared baking sheets. Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm. Let cool on baking sheets for two minutes. Transfer cookies to a wire rack to cool completely.
Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl. Cover bowl with plastic wrap and refrigerate at least 30 minutes. From rice mixture into 4 small patties. Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.
Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels. Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish. While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside. Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper. Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk. Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.
Shuck the corn and remove the silk. Pour water into a multi-functional pressure cooker (such as Instant Pot(R)) and insert the steamer basket. Place 2 ears of corn in the basket. Stack the other 2 ears on top, perpendicularly to the first 2. Close and lock the lid. Close the vent. Select Meat/Stew setting and set timer for 2 minutes; allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Preheat oven to 350 degrees F (175 degrees C). Combine cereal, salt, sugar and milk in top of double boiler, over, not in, simmering water. Simmer for 30 minutes, then remove from heat and stir in eggs and vanilla. Pour into 1 quart baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 minutes, until knife inserted in center comes out clean.
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil. Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan. Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans. Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer. Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Combine water, sugar, mint, rosemary, and lemon zest together in a saucepan; bring to a boil, remove from heat, and let steep for at least 10 minutes. Strain through a fine-mesh sieve into a glass jar, cool to room temperature, and chill syrup in the refrigerator until cold, at least 30 minutes. Combine vodka, elderflower liqueur, white wine, limeade, and 1 fluid ounce chilled mint-rosemary syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake until chilled. Strain cocktail into a martini glass and garnish with cucumber and rosewater.
Preheat oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Position a rack in the upper 1/3 of the oven. Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth. Fill pastry shells with sugar mixture about 2/3-full. Bake in the preheated oven until filling foams and is bubbly and golden, about 15 minutes. Remove pan and cool for a few minutes on a wire rack; serve warm or at room temperature.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl. Combine sugar, ClearJel(R), cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through. Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes. Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped. Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together the flour and brown sugar. Mix in eggs until well blended. Stir in the pecans and chopped gumdrops. Press evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until firm. Allow to cool before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt. In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan. In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake. Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Mix flour, baking powder, baking soda, and ginger together in a bowl. Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full. Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.
Combine the flour, milk, sweetened condensed milk, vanilla, cocoa powder, cornstarch, baking soda and oil blending until smooth. Microwave on high for 4 minutes, stir then microwave on high for another 4 minutes. Or cook over in the top half of a double boiler for 25 minutes or until thick. Spread on cake while hot. For piped borders, let frosting cool then pipe.
Steam or boil sweet potato cubes until very tender. Drain if necessary and mash or puree until you have your desired consistency Whisk egg. Whisk in sweet potato puree until well combined. Heat a pan over medium heat. Add egg and sweet potato mixture and cook, stirring often, until cooked through and thickened. Remove from heat, let cool and serve baby!
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
In a medium bowl, stir together nonfat sour cream, fat-free mayonnaise, green onion, dry onion soup mix, dry minced onion, salt and pepper. Chill until serving.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top. Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Preheat oven to 400 degrees F (200 degrees C). Place potatoes in a bowl; drizzle 1 tablespoon oil on top, add garlic powder, and mix to coat. Lay out potatoes on a baking sheet. Bake in the preheated oven until tender, about 30 minutes. Heat the remaining oil in a skillet over medium-low heat. Add red bell pepper, onion, corn, jalapeno, salt, and black pepper; cook and stir until vegetables are slightly soft, about 10 minutes. Heat a griddle over medium heat. Cook tortillas, flipping halfway, until evenly warmed, 2 to 3 minutes. Divide tortillas among serving plates; fill with the baked potatoes and sauteed corn mixture. Top tacos with green onions and cilantro. Serve with lime wedges.
Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water. Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use. Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.
Preheat oven to 375 degrees F (190 degrees C). Butter a 2-quart baking dish liberally. Peel parsnips, reserving peelings for broth. Slice into 1/8-inch rounds. Arrange 1/3 of the parsnip slices in a single, overlapping layer in the prepared baking dish. Sprinkle 1/3 of the Parmigiano cheese over the top. Repeat with remaining parsnips and Parmigiano cheese. Heat 1 tablespoon butter in a large skillet over medium heat. Add celery, 1/2 of the leeks, 1 clove garlic, and ginger pieces. Cook until softened, about 5 minutes. Add parsnip peelings; season with salt, pepper, and nutmeg. Add 2 tablespoons water; cook and stir until water is completely absorbed and mixture turns pale brown, about 5 minutes more. Continue to cook and stir, adding water as needed, until well-browned, 8 to 10 minutes more. Pour remaining water over celery mixture; add bay leaves, 1 sprig rosemary, and Parmigiano rind to skillet. Increase heat to high; bring liquid to a boil. Lower heat, cover, and simmer until reduced to about 1 cup broth, 20 to 30 minutes. Season with salt, pepper, and nutmeg. Strain broth through a fine sieve, pressing solids to extract as much liquid as possible. Heat remaining butter in a saucepan over medium heat; add remaining leeks, remaining garlic, and several rosemary leaves. Cook until softened, about 5 minutes. Add reserved broth; cook and stir until most liquid has evaporated and mixture is pale brown, 10 to 12 minutes. Stir in cream, salt, pepper, and nutmeg to taste; cook and stir until hot, about 3 minutes. Pour into prepared baking dish to 3/4 of the way up parsnip layers. Bake in preheated oven until parsnips are soft, cream mixture is thickened and bubbly, and top is golden brown, 45 to 60 minutes. Cool until gratin is set, about 10 minutes. Garnish with more nutmeg and rosemary leaves.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.
Bring a large pot of salted water to a boil. Add the potatoes and garlic. Boil the potatoes with the skin on until tender, about 15 minutes. Peel the paper skin off the tomatillos, and rinse them. Place them in with the potatoes during the last 5 minutes of boiling. Drain. Transfer potatoes and tomatillos to a large bowl. Add butter and milk, and mash with a potato masher. Adjust amount of milk and butter to achieve desired consistency. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain. Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets. Bake in preheated oven until rolls are golden brown, about 15 minutes.