HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy). Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.
Beat cream cheese, peanut butter and powdered sugar in large mixer bowl until smooth. Stir in about 1 cup whipped topping until well mixed. Fold in remaining whipped topping. Chop 3 Butterfinger bars and fold into mixture until well distributed. Spoon into crust. Freeze for 3 to 4 hours or until firm. Before serving, chop remaining Butterfinger bar and sprinkle around perimeter of pie.
In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached. Preheat the broiler. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Spray or lightly grease a large skillet and heat over medium heat. Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes. Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.
Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.
Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place drained cherries on a paper towel. Grind slivered almonds in a food processor. Transfer to a bowl. Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl. Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract. Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly. Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet. Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack. Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish. Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture. Bake in preheated oven until eggs are fully set, 40-50 minutes.
Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved. Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour. Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing. Arrange alternate slices of tomatillo and tomato around the edge of a salad plate. Mound marinated jicama in the center of the plate and top with marinated shrimp. Pour remaining 1/3 of the dressing over salad.
Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture. Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan. Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Melt the butter and marshmallows in heavy pan over low heat. Stir often. Put popcorn in a large bowl and pour marshmallow mix over top. Stir well to mix. Add the candy and nuts, and mix together. Pack into a greased 12-cup bundt pan. Let set till cooled. Turn out onto a plate to serve. Cut in wedges.
Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
Bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours. Heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. Add olives; cook and stir for 10 minutes. Add wheat berries to olive mixture. Cook and stir wheat berries-olive mixture until heated through, about 5 minutes. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture. Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife. Bake in preheated oven on center rack until golden brown, about 30 minutes. While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly. Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.
Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion. Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
Fill a cocktail shaker with ice and pour in Calvados, Chartreuse, and Benedictine(R). Shake in bitters and stir. Strain into a chilled martini glass and garnish with a cherry.
Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.
Melt butter in a heavy skillet over medium-high heat. When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes. Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes. When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds. Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Preheat oven to 450 degrees F or grill to medium-high. Center sweet potatoes, apples and cranberries on sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside. Bake 25 to 30 minutes on a cookie sheet or in a 13x9x2-inch dish OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tender.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar. To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.
Combine sugar and shortening in a mixing bowl. Beat at low speed just until smooth. Mix in eggs, milk, and vanilla. In separate bowl, whisk flour, baking soda and salt. Pour into sugar mixture and blend until combined. Shape dough into a ball and wrap with waxed paper or plastic wrap. Refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets or line them with parchment paper. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper-thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings into a ball, cover and refrigerate, and continue to cut shapes with chilled dough. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.
Shape the beef into 4 (1/2-inch) thick burgers. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers and set aside. Pour off any fat. Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour. Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.
Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside. Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Bake 30 minutes or until topping is browned and filling is hot and bubbly.
Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat. In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell. Chill for several hours or overnight before serving.
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper. Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika. Bake for 20 minutes in the preheated oven, or until the top is golden brown. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.
Preheat the oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt. Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
Preheat grill for medium heat and lightly oil the grate. Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl. Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices. Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes. Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill. Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
Prepare the rice in a large pot according to package directions. Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet. In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. Allow rice to stand covered for about 10 minutes. Mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating. Divide cooked rice into individual serving bowls. Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.
Marinate chicken cubes in soy sauce in a bowl for 30 minutes. Heat vegetable oil in a skillet on medium-high heat. Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear. Remove chicken from the skillet and set aside. Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves. Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture. Stir mixture and lower heat to medium-low. Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes. Stir in carrots, onion, and bell pepper. Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked. Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside. In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Pound out cubed pork, and cut in half. Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate. Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain. Serve pork over noodles and smother with gravy.
Preheat the oven to 350 degrees F (175 degrees C). Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil. Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop. Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes. Fill blender halfway with soup. Add about 1/2 cup of almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.
Whisk flour, vegan margarine, baking powder, and salt together in a bowl until fine crumbs form. Add water and mix to combine. Separate dough into 10 equal pieces. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet. Chop each apple eighth into 4 chunks. Place apple chunks in a saucepan and bring to a boil. Cook until soft but not mushy, about 5 minutes. Set aside to cool. Combine brown sugar, water, vegan margarine, vanilla extract, and cinnamon in a microwave-safe bowl. Heat in the microwave until butter has dissolved, about 30 seconds. Stir marinade and pour over cooked apples in the saucepan. Let apples marinate for 10 minutes. Flatten a piece of dough into a circle. Place 4 apple chunks in the center and wrap dough around; pinch to seal. Place on the prepared baking sheet. Repeat with remaining dough and apples; reserve remaining marinade. Drizzle remaining marinade over dumplings on the baking sheet. Bake in the preheated oven until golden brown, 15 to 30 minutes. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese. Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.
Break up chocolate almond bars and place in a medium saucepan with marshmallows and milk. Place over medium-high heat and stir frequently until chocolate and marshmallows are melted and mixture is smooth. Remove from heat and allow to cool. In a medium bowl, whip cream until soft peaks form. Fold into cooled chocolate mixture. Gently stir in vanilla extract. Pour mixture into crust. Chill before serving.
Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.