HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Beat 1 1/2 cups sugar and 1/2 cup butter in a bowl using an electric mixer until creamy and smooth; beat in eggs. Whisk 4 cups flour, baking powder, and salt together in a separate bowl. Stir flour mixture into creamed butter mixture, alternating with milk, until batter is just combined; fold in blueberries. Pour batter into the prepared pan. Combine 1 1/3 cups sugar, 1 cup flour, and cinnamon together in a bowl; cut in 2/3 cup cold butter using a pastry blender or 2 knives until topping is crumbly. Sprinkle topping over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool buckle on a wire rack.
Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment. Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated. Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet. Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.
Bring water to a boil in a pot. Dissolve sugar in boiling water; remove from heat. Steep tea bags in water to desired strength of tea, 3 to 5 minutes. Refrigerate tea until cold, at least 1 hour.
Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
Whisk vinegar, olive oil, and salt in a salad bowl. Stir in cherry tomatoes, shallot, feta cheese, and basil.
In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
Blend all ingredients except ice in blender until smooth. Add ice; blend until thickened. Serve immediately.
Place the peas and water into a large soup pot over medium heat; bring to a boil, boil for 2 minutes, and set aside off the heat to cool for 1 hour. Place the ham bone into the pot with the peas, and stir in onion, marjoram, thyme, garlic powder, and salt; bring to a boil over medium heat, reduce heat to a simmer, cover the pot, and simmer for 2 hours, stirring occasionally. Remove the ham bone, and cut as much ham as possible from the bone; chop the ham, and return to the soup. Stir in celery. Discard ham bone. Bring soup back to a simmer, and cook for 45 more minutes, stirring occasionally. Season to taste with salt.
Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.
Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.
Remove both ends of beans, break in half, and wash thoroughly. Place in a large pot and add water 3 to 4 inches from the top. Add bacon and cook until tender. Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds and toss. Serve Hot.
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese in a deep baking dish until smooth. Add ranch dressing, Buffalo wing sauce, and mozzarella cheese to cream cheese and stir until smooth. Stir in chicken. Bake in the preheated oven until heated through and bubbling, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more. Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside. Pour a thin layer of enchilada sauce into a 9x13-inch baking dish. Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel. Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture. Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top. Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Boil until greens are tender, about 30 minutes.
Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.
Bring water and salt to a boil in a saucepan; add oats and simmer until desired consistency is reached, about 5 minutes. Remove saucepan from heat and stir in bananas, sunflower seed butter, and agave nectar.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside. Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green. Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs. Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.
Heat the cauliflower, broth and garlic to a boil in a 10-inch skillet over high heat. Reduce the heat to medium. Cover the skillet and cook for 15 minutes or until the cauliflower is tender. Mash the cauliflower mixture in the skillet and stir in the Parmesan cheese and butter. Season to taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips. Bake in the preheated oven for 30 minutes, until lightly browned
Heat 1/4 cup canola oil in large skillet over medium-high heat; add oats and spelt flakes. Cook, stirring frequently, until toasted, 5 to 7 minutes. Transfer oats mixture to a bowl and remove skillet from heat. Mix honey, 1/2 cup canola oil, and salt together in the skillet; return to heat. Gently pour water into honey mixture and stir; cook until mixture is bubbling, 2 to 3 minutes. Stir oats mixture into honey mixture and cook, stirring frequently, until heated through, about 5 minutes. Remove skillet from heat. Preheat oven to 350 degrees F (175 degrees C). Mix raisins, almonds, flax meal, hemp hearts, hemp seeds, and sunflower seeds into oats mixture; spread onto a baking sheet. Bake in the preheated oven for 5 minutes. Turn off heat and leave granola in the oven 5 minutes more. Remove baking sheet from oven and cool granola completely before transferring to an airtight container.
Crush the cookies in 2 batches in a food processor. You'll need about 4 1/3 cups crumbs. Spread 1 1/3 cups crumbs over bottom of a 9-x-13-inch baking pan. Cut away cardboard packaging from 1 carton of ice cream with scissors. Slice ice cream crosswise into 1-inch-thick rounds with a long knife. Arrange slices over crumbs, cutting smaller pieces to fill gaps. Cover ice cream with another 1 1/3 cups crumbs. Repeat with second container of ice cream, and top with remaining crumbs. Freeze until firm, at least 1 hour. Mix frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip. Arrange 3 double rows of pumpkins on top of cake and pipe vines connecting pumpkins. Freeze until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. Bake until browned and bubbling on top, 30 to 40 minutes.
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture. Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
Combine agave syrup and cocoa powder in a saucepan; stir in mint leaves. Bring mixture to a boil and cook for 3 minutes. Remove saucepan from heat and cool syrup to room temperature. Strain syrup through a fine-mesh strainer, pressing the mint to extract the liquid.
Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well. Sterilize the jars and lids in boiling water for at least 5 minutes. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 teaspoon red pepper flakes in each jar. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the 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, and wait at least 3 weeks before opening.
Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours. Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.
In a large bowl, beat butter and sugar until light and fluffy. Blend in chocolate and vanilla. At medium speed, beat in eggs, one at a time, taking 5 minutes for each egg. (This is very important, 5 minutes for each egg!) Spoon into pie shell and chill. Top with whipped cream before serving, if desired.
Mix 1/2 of the package of dry mashed potatoes in burger. Prepare the other half of the package of mashed potatoes with 1 cup hot water and let cool to room temperature. Once cooled, add cheese and diced peppers, if using, and mix thoroughly. Form 8 thin burger patties. Place 2 tablespoons of mashed potatoes on top of each of 4 of the patties. Top with another patty and seal edges. Using your favorite method (we like the grill), cook to desired doneness.
In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil. Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan. Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside. In a small saucepan, combine Sugar In The Raw(R), 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning. Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside. In a large heavy pot or deep skillet, heat oil to 365 degrees F. Drop tablespoons of dough into oil in batches of 8 and cook until golden all over. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough. To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.
Place the pinto beans into a large container and cover with several inches of cool water; let stand overnight to soak. Drain and rinse the following day, then place beans into a slow cooker along with 4 cups of water, the jalapenos, tomatoes, salt, pepper, onion powder, garlic powder, liquid smoke, and barbeque sauce; stir well. Set the slow cooker to High and cook for 4 hours. Stir the beans again, and turn the slow cooker to Low, and continue cooking until the sauce has thickened and the beans are tender, about 3 hours more.
Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep. Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes. Tear off plum-sized pieces of dough and flatten into 1/2-inch disks. Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat. Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk. Spread Quickly over cooled cake, as frosting will set up very fast.
Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper. Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.
Preheat oven to 250 degrees F (120 degrees C). In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed. Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart. Bake 1 hour or until dry. Remove to rack to cool.
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, and spread the rosemary sprigs on the baking sheet in a single layer. Place squash cubes in a large bowl. Toss with melted butter until evenly coated. Add brown sugar, ground cinnamon, salt, and pepper and toss again to coat evenly. Arrange the squash cubes evenly over the rosemary sprigs on prepared baking sheet. Roast in preheated oven until squash is tender, about 25 minutes. Remove rosemary sprigs with tongs, and any stray pieces of rosemary. Lift parchment paper and slide roasted squash pieces into 3-quart pot. Add Swanson(R) Unsalted Chicken Broth and bring to a boil. Remove pot from heat. Using an immersion (or regular) blender, blend the squash mixture until smooth.
Mix shortening, white sugar, egg, molasses, and water thoroughly. Sift together flour, 1/2 teaspoon salt, baking soda, and spices and blend in. Chill dough until firm. Preheat oven to 400 degrees F (205 degrees C). Drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, frost with icing. To Make Frosting: Blend confectioners' sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla. Add cream to make icing easy to spread. Spread on cookies with spatula or pastry brush.
Chill a large empty bowl in the freezer. Whisk milk and chocolate syrup together in a bowl until well mixed. Spoon snow, 1 to 2 cups at a time, into the chilled bowl. Drizzle chocolate milk over snow and stir. Continue adding more snow and more chocolate milk until evenly combined.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream and sherry. Mix all together. Add the chicken breasts and immerse them in the sauce. Bake in the preheated oven, uncovered, for about 45 minutes or until chicken is cooked through (no longer pink inside).
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 425 degrees F (220 degrees C). Combine chicken and Buffalo wing sauce in a bowl. Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese. Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark. Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Place the tomatoes, cut sides down, onto a paper towel to drain. Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper. Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage. Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells. Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture. Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need. Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon). Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
In a large bowl, mix together the ground beef, eggs, oatmeal, onion, Cheddar cheese, ketchup, salt, and pepper using your hands. Form into tiny meatballs about 1 inch wide. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the meatballs, and cook, turning frequently, until browned, about 10 minutes. Use a slotted spoon to transfer the meatballs to a baking dish. Cover with barbeque sauce. Bake for 30 minutes in the preheat oven, until sauce is thick and meatballs are cooked through. Serve hot.