HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mix chestnut flour, 1/2 cup plus 2 tablespoons white sugar, vanilla sugar, and baking powder together in a large bowl. Whisk 10 tablespoons melted butter and eggs together in a small bowl. Pour butter mixture into flour mixture; gently fold together until batter is just moistened. Scoop batter into muffin tin, filling each liner 2/3 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven; transfer muffins to a wire rack to cool. Heat a large skillet over medium heat. Add banana slices in a single layer. Sprinkle 1 tablespoon white sugar on top and flip the slices. Cook until golden brown, 3 to 5 minutes. Flip again and sprinkle remaining 1 tablespoon white sugar on top. Continue cooking until second side is golden brown, 3 to 5 minutes more. Mix cream cheese and 2 1/2 tablespoons softened butter together in a bowl. Add 1/2 cup plus 2 tablespoons confectioners' sugar and vanilla extract. Whip vigorously until icing is smooth and reaches spreading consistency, 2 to 3 minutes. Slice muffin tops off with a paring knife. Place a slice of caramelized banana on each muffin and cover with tops. Frost muffins with cream cheese icing. Top each one with a slice of caramelized banana.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated. Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet. Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese. Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese.
Preheat oven to 375 degrees F (190 degrees C). Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack. In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture. Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes. Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture. Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.) Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set. Top with tomato and onions. Cut into 8 wedges to serve.
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners. Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain. Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full. Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.
Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.
Peel and devein the shrimp. Refrigerate shrimp meat. Place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium low heat until liquid is reduced by half. Strain out the shrimp heads and shells. Select a large stock pot capable of holding all the ingredients. Add oil to the pot, and heat over medium high heat. Using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. At that point, the flour suddenly puffs and absorbs the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear. Remove chicken from the pot, and set aside until cool enough to handle. Remove bones, and chop the chicken into about one inch pieces. Add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add elbow macaroni and vegetable oil to the boiling water and cook, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes. Drain and return pasta to the pot. Stir 1/2 cup melted butter into macaroni. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender and translucent, 3 to 7 minutes. Stir blue cheese, Muenster cheese, Cheddar cheese, and Monterey Jack cheese together in a large bowl. Whisk sauteed onion, half-and-half, eggs, Worcestershire sauce, salt, and black pepper together in another bowl. Mix 3 1/2 cups of the cheese mixture, half-and-half mixture, and processed cheese food into macaroni. Pour macaroni mixture into the prepared baking dish. Sprinkle remaining cheese mixture over the top and dot with 1 tablespoon butter. Bake in the preheated oven until hot and bubbling around the edges, about 35 minutes.
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Melt chocolate chips in double boiler. Remove from heat. Beat butter and sugar till creamy. Add egg and syrup, mix well. Stir in melted chocolate. Add all dry ingredients and mix well. Roll dough into 1 1/2 inch balls and roll in sugar. Place 3 inches apart on a ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 minutes. Let cool briefly before removing from pan.
Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste. Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes. Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Spread beef onto the bottom of a 9x13-inch casserole pan. Stir in bacon pieces. Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 8 ounces Cheddar cheese. Pour egg mixture over the beef and bacon. Top with the remaining 4 ounces cheese. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.
In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk. Mix together well and chill 1 hour before serving. Garnish with cherries.
Whisk together eggnog, coffee, and whiskey in a punch bowl until well blended. Whip the cream in a large mixing bowl until it forms soft peaks. Lightly fold the whipped cream into the eggnog mixture. Float scoops of coffee ice cream in the eggnog. Sprinkle with nutmeg to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Whisk honey, grapeseed oil, eggs, and egg whites together in a bowl. Mix whole wheat flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and allspice together in a large bowl. Make a well in the center; pour in honey mixture. Mix gently until batter is just combined. Fold carrot pulp, apple, and walnuts into the batter. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set pan on a wire rack and let cake cool completely, about 30 minutes. Combine Neufchatel cheese, confectioners' sugar, vanilla extract, and lemon zest in a bowl; beat with an electric mixer until frosting is smooth. Spread frosting over cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins. Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack. In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.
Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm. Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes. Pour cream sauce over steaks.
Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes. Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon. Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
In a medium bowl, cream together the butter and sugar. Beat in the egg yolks, then stir in the milk. Combine the flour, cinnamon, baking powder and salt, stir into the wet ingredients until well blended. Wrap dough and chill for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out cookies using a 2 1/4 inch cookie cutter. Place cookies 1 inch apart onto a cookie sheet. Bake for 10 to 12 minutes in the preheated oven, until lightly browned. Remove cookies to wire racks and cool.
Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and milk. Bring to boil. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring occasionally. Spread cream cheese in shallow baking dish. Layer with refried beans, meat mixture, green chiles and cheese. Bake 10 to 15 minutes or until heated through. Serve with tortilla chips.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom. Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares. Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.
Preheat oven to 375 degrees F (190 degrees C). Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves. Bake 15 to 20 minutes or until golden brown at the edges.
Combine rice, orzo, butter, and onion together in a pot over medium heat; cook and stir until light brown, about 3 minutes. Add water, chicken bouillon, onion powder, garlic salt, and ground turmeric; bring to a boil. Reduce heat to low and cover. Simmer until liquid is absorbed and rice is tender, 15 to 20 minutes.
In a medium bowl, cream together the butter, condensed milk, orange juice concentrate and orange zest, until smooth. Gradually beat in the confectioners sugar until a spreadable consistency is reached. Frost cake and decorate with dates.
Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown. Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.
Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl. Toss bok choy, green onions, and ramen noodles with the almonds. Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined. Pour dressing over vegetables and toss to mix.
Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
Preheat oven to 350 degrees F (175 degrees C). Roll pie crusts onto a work surface. Spread marinara onto 1 crust and top with mozzarella cheese and pepperoni. Brush the second pie crust with olive oil and sprinkle oregano over the oil. Lay crust, oil-side up, on top of the pepperoni layer. Cut pizza into 1x3-inch strips. Place strips on a baking sheet. Bake in the preheated oven until crust is lightly browned and cheese is melted, about 30 minutes.
In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes. Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes. Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours. Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan. Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.
Preheat oven to 350 degrees F (180 degrees C). Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until blended. Dissolve coffee in water. Add to cream cheese mixture; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust. Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Sprinkle with nuts and drizzle with chocolate syrup just before serving.
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
Heat vegetable oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and yellow bell pepper until softened, about 4 minutes. Add chile pepper and garlic; cook until fragrant, about 2 minutes. Cook and stir chicken and mangos with juice in the skillet with vegetable mixture until chicken is cooked and no longer pink in the center, turning the chicken to cook evenly, about 10 minutes. Add plum sauce and continue cooking until sauce thickens, 5 to 10 minutes. Serve over rice.
In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite-size strips, and set aside. Cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. Sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. Place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and Swiss cheese until thoroughly combined. Spread the mixture into the prepared baking dish. Bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes.
Mix tomatoes, olive oil, rice vinegar, and garlic powder together in a bowl. Crumble oregano between fingers to release flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Spread pecans onto a baking sheet; spray pecans with cooking spray. Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes. Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely. Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.
Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain bacon slices on a paper towel-lined plate and allow to cool; crumble. Mix cooked chicken, crumbled bacon, water chestnuts, celery, and red grapes in a large salad bowl. Whisk mayonnaise, dried parsley, lime juice, onion powder, ground ginger, Worcestershire sauce, salt, and black pepper together to make a smooth dressing. Pour dressing over chicken mixture and stir to coat. Cover the bowl and refrigerate until cold, at least 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet. Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled. Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine. Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Preheat oven to 400 degrees F. Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid. Blend in the remaining ingredients. Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.
Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks. Cook on Low 6 to 8 hours (or High for 4 hours).
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.