HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside. Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy. Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended. Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup down to room temperature while preparing the other ingredients. Slice celery into small pieces; transfer to a blender. Add salt, lime juice, and the cooled simple syrup. Blend until smooth. Pour mixture into a strainer set over the saucepan you used for the syrup. Press mixture through the strainer using a spoon until all the juice has been extracted. Cover and chill juice until thoroughly chilled, at least 1 hour. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer. Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C). Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust. Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture. Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust. Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm. Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes. Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
Preheat oven to 400 degrees F (200 degrees C). Halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. Lay 1 slice turkey inside each pepper. Sprinkle chopped onion evenly over turkey. Drizzle 1 teaspoon pesto inside each pepper half. Place a few florets of broccoli into each pepper; cover with shredded Colby-Monterey Jack cheese. Bake in the preheated oven until peppers are heated through and cheese is melted, about 10 minutes. Remove from oven and sprinkle each pepper with 1 teaspoon grated Parmesan cheese.
Cook egg noodles in a large pot with boiling salted water. Drain well. In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika. Cover and cook on high for 3 to 4 hours. Serve immediately.
Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper. Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes. Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top. Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.
In a bowl, mix the cream cheese, dulce de leche, and cinnamon until thoroughly combined. Spread 2 slices of bread with the mixture, half on each slice. Divide the apple slices in half, and arrange the slices on top of the cream cheese topping. Top with remaining bread slices to make 2 sandwiches. Spray a large non-stick skillet with cooking spray, and place over medium heat. Pan-fry the sandwiches until toasted and golden brown on each side, about 3 minutes per side.
Grease and preheat a waffle iron according to manufacturer's instructions. Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine. Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.
Blend beet, carrots, and ginger together in a blender until smooth. Add water if mixture is too thick. Add almonds to beet mixture and blend until smooth. Add spirulina and ice and blend until smooth.
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 Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce. Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.
Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside. In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.
Preheat grill and lightly oil grate. Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes. Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside. When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.
Drain off excess juice from grapefruit sections; gently mix the grapefruit sections with the salad greens, green onions, avocados, and Swiss cheese. Toss with dressing just before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a large bowl, cream together the margarine, oil, brown sugar and white sugar until smooth. Beat in the egg substitute, vanilla and water. Combine the flour, baking soda, cinnamon and nutmeg; stir into the sugar mixture. Stir in the oats, oat bran, wheat germ, raisins and walnuts. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 18 to 20 minutes in the preheated oven, or until the edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil. Bake in the preheated oven for 10 minutes. Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly. Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture. Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll prepared pie crust pastry out on a lightly floured surface; cut into circles using a biscuit cutter. Press pastry circles into 12 individual size tart tins. Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes. Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes. Allow tarts to cool for 10 minutes; remove from tart tins.
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool. Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers. Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.
Mix mayonnaise, honey, Dijon mustard, and curry powder together in a bowl until completely combined into a smooth sauce.
Combine peanut butter, sambal oelek, soy sauce, sesame oil, and water in a bowl to create a sauce that is thin enough to drizzle. Layer cucumber slices on a platter. Top with shredded chicken and drizzle with sauce. Sprinkle chopped peanuts on top.
Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat. Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes. Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes. Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Season turkey with salt and pepper. Heat oil in a large, non-stick skillet over medium-high heat and cook turkey, turning the pieces carefully to cook evenly. Add lime juice, stir and set aside. Prepare Knorr(R) Fiesta Sides(TM) Yellow Rice according to package instructions. Stir in turkey, garbanzo beans and tomato and cover. Cook for 1 minute. Add avocado and parsley, remove from heat and serve. Enjoy!
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Heat olive oil in a skillet over medium heat. Cook and stir sweet onion and garlic in the hot oil until the onion is tender, about 5 minutes. Break ground beef into the skillet; cook and stir until browned and crumbly, 5 to 7 minutes more. Reduce heat to medium-low. Stir chili sauce, Worcestershire sauce, garlic powder, chili powder, salt, and pepper into the beef mixture. Pour cheese spread into the skillet; cook and stir until the cheese spread is melted evenly through the beef mixture, 3 to 5 minutes. Transfer beef mixture to a serving dish. Layer lettuce, tomatoes, and pickles atop the beef mixture to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir. Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour. Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat an oven to 375 degrees F (190 degrees C). Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper, and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch baking dish. Lie the bacon strips across the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball. Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness. Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Preheat oven to 425 degrees F (220 degrees C). In a medium skillet, brown beef over medium high heat and drain. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes. Pour mixture into a 9x13 inch baking dish. Top with potatoes and sprinkle with paprika. Bake in the preheated oven for 15 to 20 minutes and serve hot.
Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes. Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes. Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper. Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired. Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour. Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. Add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours. Remove chicken from the marinade and pat dry. Reserve the marinade. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chicken in the hot oil until browned, about 4 minutes per side. Remove skillet from heat. Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Cook and stir 1 head garlic until browned, about 3 minutes. Add 1 1/2 teaspoons annatto powder; simmer for 3 minutes. Pour annatto mixture over chicken and add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover and cook until sauce has reduced slightly, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a saucepan over medium heat, melt 2 tablespoons butter, and stir in the flour, salt, paprika, and pepper until smooth. Gradually blend the milk into the saucepan until thickened. Place the onions and nuts in a medium casserole dish. Pour the sauce over the onions and nuts, and toss to coat. In a separate saucepan, melt the remaining butter, and toss with the bread crumbs to coat. Sprinkle over the casserole. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering. Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.
Preheat oven to 350 degrees F (175 degrees C).
 Watch Now 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.
 Watch Now In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.
 Watch Now Pour into a 2 quart baking dish. Sprinkle with Parmesan.
 Watch Now Bake 20 to 25 minutes, until bubbly and golden.
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Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet. Mix oats, wheat germ, flax seed meal, almonds, walnuts, and cinnamon together in a large bowl. Whisk applesauce, agave syrup, and pancake syrup together in a separate bowl; drizzle over the oats mixture and stir until evenly coated. Spread oats mixture onto prepared baking sheet. Bake, stirring every 20 minutes, in preheated oven until golden brown, about 45 minutes; cool completely before storing in an airtight container.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Mash garlic and a pinch of salt together in a mortar and pestle until smooth. Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese. Bake in the preheated oven until browned, 20 to 25 minutes.