HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round cake pans. In a large bowl, mix together cake mix, flavored gelatin, and instant whipped topping. Add the oil, milk and eggs; mix for 3 minutes with an electric mixer. Spread evenly into the prepared pans. Bake for 20 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cakes completely before removing from pans. Using a long serrated knife, split each layer in half horizontally. To make the icing and filling: In a medium bowl, stir together the sour cream, coconut, sugar and orange juice. Set 1 cup of this mixture aside. Use the remaining sour cream mixture for filling between the cake layers. Fold the whipped topping into the reserved sour cream mixture, and frost the outside of the 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, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning; stir and set aside. Preheat the oven to 325 degrees F (165 degrees C). Pour stuffing mix into a large bowl and add hot water; mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish. Bake in the preheated oven until top is browned, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool. Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.
Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared. Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer. Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice. Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.
Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Cook uncovered until the liquid has reduced into a light syrup, this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.
Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.
Preheat oven to 350 degrees F (175 degrees C). Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 8 minutes. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.
Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes. Remove saucepan from heat and add tea bags; steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags. Stir lemon juice and honey into the tea; strain into a pitcher.
Cook onions in butter or margarine for about 10 minutes, until tender but not brown. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat the cream cheese, white sugar and 1/2 cup confectioners sugar until smooth. Beat in 1 cup sour cream, milk and 1 teaspoon vanilla. Slowly beat in eggs, one at a time. Pour filling into crust. Bake in the preheated oven for 25 minutes, or until filling is set. Cool for 20 minutes. Preheat oven to 425 degrees F (220 degrees C.) In a small bowl, combine 1 cup sour cream, 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Mix until smooth, then spread over cheesecake. Bake in preheated oven for 5 minutes. Allow to cool, then refrigerate for at least 1 hour. Arrange strawberries and blueberries on top of the cheesecake. Spoon strawberry glaze over berries. Refrigerate several hours before serving.
Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight. Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce. Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet. Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork. Heat tortillas in the preheated oven until warmed through, about 5 minutes. Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.
Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours. Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours. Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.
In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.
Set slow cooker to High. Add chicken breasts and chicken broth and cook until chicken can be shredded with a fork, 3 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Mix cream of chicken soup, Cheddar cheese, salsa, green chiles, tortillas, garlic powder, chili powder, onion powder, and cumin together in a bowl. Shred chicken and add to the bowl. Pour into a casserole dish and cover with aluminum foil. Bake in the preheated oven for 20 minutes; take off aluminum foil and bake until top is crispy, about 10 minutes more.
Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain. While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.
Bring the water to a boil in a large pot. Squeeze the juice from the lemon into the water, and throw in the halves. Add onion, garlic, salt and crab boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add the potatoes and sausage, and return to a boil. Simmer covered for 20 minutes. Break the ears of corn in half, and add them to the pot; cover, and cook for 10 more minutes. Remove from the heat, stir in the shrimp, and cover for 5 minutes. Drain off liquid before serving. It may be reserved for other uses such as soup stock. Stir together the melted butter and hot sauce. Serve with the seafood and vegetables for dipping.
Parboil the cauliflower not more than 10 minutes; it should still be firm. Set it aside to cool. In a food processor, finely chop the onion and parsley together. Drain well. Crush garlic with a mortar and pestle, or with the bottom of a drinking glass. While onion mixture is draining, combine the flour, salt, pepper, cumin, allspice, cinnamon, cloves, and nutmeg in a large mixing bowl. Sprinkle the dry yeast over the flour. Combine the crushed garlic with the warm water, then pour the mixture over the flour. Mix well, cover, and set the dough aside for 10 minutes to allow it time to rise. Combine vegetable oil with olive oil and begin heating in a large saucepan (oil should be 1/2 inch deep). Bring to a temperature of 365 degrees F (180 degrees C). Beat the eggs until they are frothy and light. Quickly fold them into the dough, then add the cauliflower, onions, and parsley. If the consistency of batter is too runny, add flour; if too thick, add water. The consistency should be similar to thick pancake batter -- not too runny and not too thick. Gently slide a spoonful of the batter into the oil, and spread it out flat. Cook 3 to 4 patties at a time over a medium-high heat, turning until they are golden brown. Remove the patties with a slotted spoon, and let them drain on paper towels.
Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray. Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl. Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish. Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.
Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes. Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper. Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan. Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast. Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy. Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock. Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese. Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.
Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.
Heat oven to 350 degrees F (175 degrees C). Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove as much liquid as possible. Set aside. Mix flour, baking powder and baking soda until blended. Beat cream cheese, Miracle Whip and sugar in large bowl with mixer until blended. Add egg; mix well. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, apricots and nuts. Pour into 8x4-inch loaf pan sprayed with cooking spray. Bake 50 to 55 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes. Remove from pan to wire rack; cool completely.
In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool. Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight. To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.
Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.
Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside. Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan. Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.
Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside. Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.
Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth. Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight. Remove cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle over cheesecakes.
In a large bowl, stir together all-purpose flour, whole wheat flour, Carnation Breakfast Essentials(R) Rich Milk Chocolate Light Start(TM) Rich Milk Chocolate Powdered Drink Mix , cinnamon, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces. For thinner pancakes, add in additional milk until desired consistency. Pour 1/4 cup portions of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, dust pancakes with powdered sugar or serve with yogurt or fresh fruit.
Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan. Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs. Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C). Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.
In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined. Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar. Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.
Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy. Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce. To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight. Place pork rub in a large casserole dish. Using a fork, pierce the pork several times all over. Rub the spice blend into the pork, covering all surfaces. Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight. At cooking time, unwrap the pork and place in a slow-cooker. Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces. Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High. Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes. Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm. Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce. Stir well and add more of the braising liquid if you prefer a thinner sauce. Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty. Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy. For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper. Add cabbage, carrots, cucumber and parsley, mixing well. Allow to sit, loosely covered with plastic, for about 30 minutes. Toss once before serving, adjusting seasonings, if desired.