HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
Combine the elderflower heads, sugar, lemon juice, and citric acid in a large acid-proof container. Pour the boiling water over the ingredients and let steep for 24 hours, stirring occasionally. Strain the liquid by pouring it through muslin into a large bowl. Ladle into bottles and refrigerate, or pour into freezer containers and freeze.
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese. Bake uncovered 15 minutes, or until bubbly and lightly browned.
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans. Mix flour, wheat bran, cinnamon, baking powder, baking soda, and salt together in the bowl of a stand mixer using the whisk attachment. Beat brown sugar, applesauce, eggs, and vanilla extract together in a separate bowl; fold in zucchini. Pour zucchini mixture into flour mixture and mix well; pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 50 minutes. Cool bread in pans on a wire rack for 20 minutes; remove bread from pans and completely cool.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Unfold the puff pastry on a lightly floured surface, and roll out to a rectangle of about 20x9 inches. Spread the chocolate hazelnut spread over the pastry, then scatter hazelnuts over the top. Roll the long sides of the pastry rectangle toward the center; where they meet in the center, dampen with water to secure. Using a sharp knife, cut into about 1/2-inch slices; place in the baking sheet, and sprinkle with powdered sugar. Bake in preheated oven until golden brown, about 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine. In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown. In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer. Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top. Return the cake to the oven and bake another 15 minutes. Let cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken pieces in a baking dish in a flat layer. Stir ketchup, bell pepper, onion, water, oil, vinegar, salt, garlic powder, and black pepper together in a bowl; pour evenly over chicken pieces to coat. Bake the chicken, basting occasionally, in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Preheat the oven toe 325 degrees F (165 degrees C). Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour. Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup. To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.
Blend anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. Stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. Thin dressing with water if too thick.
Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes. Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda. Beat butter, applesauce, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in instant pudding until well blended. Stir in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Blend flour mixture into butter mixture until just incorporated. Fold in chocolate chips, raisins, and walnuts; mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Cool on wire racks.
Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight. Rinse chicken, and pat dry with paper towels. In a bowl, stir together flour, paprika, salt, and pepper. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half. Return chicken to the pan, and simmer 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lay out 4 squares of aluminum foil. Place one cube steak onto each piece of foil. Spread margarine over the steaks, and season with salt and pepper. Layer one sliced potato over each steak, and a few rings of onion. Season again with salt and pepper if you like. Fold the foil around the food, and seal into a packet. Place packets onto a baking sheet. Bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. Open carefully, as hot steam will be released.
In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes. Let dough rest for 10 minutes. On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow. In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust finished cookies with confectioners sugar.
Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl. Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing. Pour dressing over salad; toss to combine. Chill until serving.
Stir the Dijon mustard, dill, green onion, Cheddar cheese, corn, peas, and edamame in a bowl until evenly combined. Stir in the iceberg lettuce, season to taste with salt and pepper, and toss to mix.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes. In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust. Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours. Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.
Preheat oven to 350 degrees F (175 degrees C). Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together. Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping. Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish. Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling. Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired. Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes. Chill pie in refrigerator until fully firm, about 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan. Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan. Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes. While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping. Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through. Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes. Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes. Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Preheat the oven to 450 degrees F (230 degrees C). In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
 Watch Now Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
 Watch Now Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
 Watch Now
Heat olive oil in a large pan over medium heat. Cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes. Stir diced tomatoes with green chilies, beef broth, water, tomato soup, and Spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. Stir cream cheese into soup until cheese melts, 3 to 5 minutes. Serve garnished with Colby-Jack cheese and a handful of tortilla chips.
Preheat oven to 400 degrees F (200 degrees C). Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps. Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did. After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture. Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.
Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute a bit. Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. Extract ginger slices from mixture. Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan. Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water. Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one). When 'cake' is steamed through, slice into pieces and serve hot OR cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.
Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Preheat oven to 350 degrees F (175 degrees C). Toast the almonds until golden brown. Let almonds cool, then chop into 1/4 inch pieces. Set oven temperature to 325 degrees F (165 degrees C). Cream the butter and sugar until smooth and creamy. Beat in the eggs until smooth. Zest the orange, add to mixture and stir well. Add the orange-flavored liqueur and cinnamon. Mix in the flour, baking powder and salt. Beat until just mixed. Stir in the chopped almonds. Divide the dough in half on a lightly floured board and form into long rolls, about 2 inches in diameter and 10 inches long. Set the rolls on a cookie sheet and bake for about 25 minutes, or until they are brown on top. Let the rolls cool for 5 minutes, then slice diagonally 1/2 inch thick. Lay slices back flat on cookie sheet and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes. Let cool on wire racks. If you keep these in an airtight container, they will keep for months.
Preheat the oven to 400 degrees F (200 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in sauce, mushrooms, and olives. Cook and stir until heated through, about 2 minutes more. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mozzarella cheese on top of the casserole. Flatten each biscuit with your hands and arrange on top of the cheese. Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours. Preheat oven to 375 degrees F (190 degrees C). Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all. Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts. Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
Mix pineapple, grapes, apple, strawberries, cherries, peach, pear, and coconut together in a large bowl. Stir in vanilla extract and enough sour cream to coat fruit mixture. Gently fold marshmallows, banana, and kiwi into fruit salad; top with pecans.
In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth
Combine bread crumbs, garlic powder, salt, pepper, and cayenne pepper in a bowl; set aside. Whisk egg and milk together in a separate bowl. Dip dill pickle spears into the egg mixture, then into the bread crumb mixture until well-coated. Dip the pickles in the egg and bread crumb mixtures a second time so each spear is double coated. Arrange pickles in a single layer on a baking sheet. Place the baking sheet in the freezer until the breading is set, about 30 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the pickles in the preheated oil until light golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate.
Bring water, vinegar, pickling salt, Key lime juice, and pico de gallo seasoning to a boil in a saucepan; boil and stir until salt is dissolved. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jicama sticks and lime slices into hot, sterilized jars. Pour hot water-vinegar mixture into jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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 into the boiling water using a holder. Leave a 2-inch space between the jars. 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 5 minutes. Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 10 to 14 days.
Blend oil, egg, white sugar, garlic, lemon juice, Worcestershire sauce, horseradish, salt, and black pepper in a blender until dressing is smooth. Refrigerate until chilled, at least 2 hours to overnight.
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper. Preheat oven on broiler setting. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar. Mix well. Then add: eggs, baking soda and 1 teaspoon vanilla. Mix well until lumps are gone. Pour into greased 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or oleo, 4 tablespoons milk and cocoa. Bring to rolling boil. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Spread on cooled cake.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture and cocoa powder into dough. Drop by tablespoonfuls into confectioners sugar; roll to generously coat. Arrange on ungreased cookie sheets. Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely.
Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours. Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.