HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight. Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents. Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur. Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight. Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.
Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour. Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup. Cover, and cook on Low until very tender, 6 to 8 hours.
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup of sugar and the vanilla bean in a food processor fitted with a metal blade. Pulse to chop the bean, then add walnuts. Pulse again until finely chopped. Remove from food processor. Add the butter and flour. Mix until well blended. Pinch off 1 inch square pieces of dough and shape into balls. Shape the balls into crescents, about 2 inches long. Place about 1/2 inch apart on cookie sheets. Bake for 10 minutes, then reduce oven temperature to 300 degrees F and bake for additional 10 to 15 minutes, until cookies are dry. Let cool on wire racks.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Preheat oven to 375 degrees F (190 degrees C). Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking. Place bacon side by side on the ridged foil. Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon. Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; add sweet potatoes. Bake in the preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes. Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin, and salt into a blender; puree until smooth.
Place broth and potatoes in saucepan. Heat to a boil. Cover. Cook over low heat 15 minutes or until tender. Drain.
Preheat grill for medium-high heat. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool. In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool. Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.
Toss salad greens, raspberries, jicama, and almonds together in a large bowl. Drizzle with raspberry vinaigrette to serve.
In a medium bowl, mix the cream cheese, artichoke hearts, mayonnaise, garlic, red bell pepper, Swiss cheese and green onions.
Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray. Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl. Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms. Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top. Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough. Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup. Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.
Pour red hot candies into a resealable plastic bag. Crush candies with a mallet or rolling pin. Transfer crushed candies to a food processor and pulse until candies form a fine powder. Stir candy powder and vodka together in a bowl. Cover bowl tightly with plastic wrap and let rest until powder is dissolved, at least 2 hours. Pour vodka mixture through a fine-mesh sieve into a bowl and discard any candy pieces that did not dissolve. Pour vodka into a bottle and seal.
Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet. Bake in preheated oven until deep, golden brown, about 30 minutes.
Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat. Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer. Preheat oven to 450 degrees F (230 degrees C). Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes. Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer. Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry. Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.
In large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in broth, cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes. Stir in parsley and onion; adjust seasonings to taste. Add beaten egg; stir well. Moisten hands with water and mold cooled sausage mixture into 20 small logs. Roll in breadcrumbs. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes; drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.
Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat. In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm. Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.
Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. Stir in 1 cup cookie crumbs. Spoon remaining cookie crumbs into 10 (6- to 7-oz.) paper or plastic cups; cover with pudding mixture. Drop spoonfuls of COOL WHIP onto desserts to resemble snowmen. Decorate with gels for the eyes, noses and scarves.
Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers. Refrigerate crust until thoroughly chilled, at least 30 minutes. Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream. Freeze until very firm, at least 2 hours. Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.
Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally. Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency. Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl. Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.
In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!
Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease. Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot(R) liner. Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon. Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan. Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest. In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed. Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper. Bake in preheated oven for 35 to 40 minutes, or until cooked through. Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.
In plastic pitcher empty passion fruit juice and 6 cups water. Mix well. Toss in the mango chunks. Pour in vodka. Mix again and place in freezer for at least 12 hours The vodka will prevent mixture from freezing completely. Mix again after removing from freezer. Serve immediately.
Pare and halve sweet potatoes. Combine peel, juice, corn syrup, and brown sugar. Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together sausage, eggs, corn, bread crumbs and black pepper. Spoon mixture into a lightly greased 8x8 inch baking dish. Sprinkle casserole with cracker crumbs. Bake in preheated oven for 45 minutes. Sprinkle with parsley and serve.
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Pour the orange juice, lemon juice, and sugar into the bowl of a blender. Blend for 2 minutes to dissolve the sugar. Add the ice cubes, and blend until smooth and slushy.
Toss apples with lemon juice. Arrange on a serving platter or shallow serving dish. In a small bowl combine 1 cup HERSHEY'S Cookies 'N' Creme Baking Pieces and shortening (do not use butter, margarine, spread or oil). Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred (the cookie pieces will not melt). Drizzle melted chips over apples on the platter. Sprinkle with remaining HERSHEY'S Cookies 'N' Creme Baking Pieces, peanuts, and sprinkles. Garnish with whipped cream and add a cherry, if desired. Drizzle with HERSHEY'S Strawberry Flavored Syrup if desired, and serve immediately.
In a large bowl combine soy sauce, teriyaki sauce and water. In a large skillet on medium heat, brown both sides of the pork chops in a small amount of oil. Pour liquid mixture over chops. Add more water if needed. Chops should be covered completely in liquid. Bring to a boil. Lower temperature and simmer for an hour and twenty minutes, turning chops over half way through.
Grease an 8-inch square baking dish. Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth. Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
Process 1/2 cup of pineapple, along with the juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray. Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan. Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.
Place mushrooms and vermicelli in 2 separate bowls with lukewarm water to cover. Let soak until softened, at least 15 minutes. Drain mushrooms and chop into small cubes. Drain vermicelli. Heat 1 to 2 teaspoons vegetable oil in a wok over medium-high heat. Add duck; cook, stirring continuously, until golden brown, about 5 minutes. Season with salt and pepper. Transfer duck to a bowl. Heat about 3 inches vegetable oil in a medium-large pot to 350 degrees F (175 degrees C). Add vermicelli; fry until fritters are crisp and crunchy but not golden brown, 2 to 3 minutes. Pour the remaining vegetable oil into the wok over medium heat. Add mushrooms; cook and stir until soft, 4 to 5 minutes. Return duck to the wok; cook until heated through, about 2 minutes. Place vermicelli fritters on a large plate; pour the duck stir-fry on top. To eat, drizzle hoisin sauce on a piece of lettuce; spoon the duck and vermicelli stir fry on top. Hold the lettuce wrap together with your fingers.
Preheat the oven to 375 degrees F. In a saucepan, melt the butter over low heat. Set aside for 5 minutes to cool slightly. In a medium bowl, combine flour, baking soda, and salt until combined. Set aside. In a large mixing bowl, beat together butter, sugar, and brown sugar for 2 minutes on medium speed. Scrape down the bowl as needed. Add egg and egg yolk one at a time until well combined. Add vanilla. Add flour mixture in thirds and mix only until just combined. Stir in chocolate chips until just incorporated. Drop dough by rounded tablespoon onto ungreased cookie sheets. Bake for 8 to 10 minutes or until just starting to brown around the edges. Remove and let stand on cookie sheets for 2 minutes. Remove and cool on wire racks.
In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker. Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown. Reduce heat and add garlic; cook for 1 minute. Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover. Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F. Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through. Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.