HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well. In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Bring a pot of salted water to a boil. While water is heating, melt 1 tablespoon of butter in a large skillet over medium heat, and cook the garlic until fragrant but not brown, about 1 minute. Stir in the zucchini slices, and cook until tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. About 5 minutes after starting to cook the zucchini, stir the mushroom ravioli into the boiling water. Let them cook until they begin to float, about 5 minutes; scoop out the ravioli with a slotted spoon, and add them to the zucchini. Melt 1 more tablespoon of butter with the ravioli and zucchini, and drizzle the dish with truffle oil. Gently toss the ravioli and zucchini to thoroughly coat with butter and truffle oil, and serve.
Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight. Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.
Simmer ribs in water for 45 minutes. Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce. Pour over ribs in dish; Marinate overnight in refrigerator. Bake or grill over fire for half hour.
Season beef with salt and black pepper; coat with flour, shaking off excess. Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes. Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.
Microwave milk in a microwave-safe cup until hot, about 1 1/2 minutes; stir in hot chocolate mix. Stir brandy into hot chocolate and top with marshmallow ghost.
Stir avocado, cucumber, green onions, pomegranate seeds, lime juice, and cilantro paste together in a bowl. Season with salt.
In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days. Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade. Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, combine the crackers and shrimp. Stir in the melted butter to form a stuffing. Spread on top of the lobster tails and roll from one end of the tail to the other. If the tails are too thick, slice them in half horizontally to make them thinner. Secure the rolls with toothpicks and place in a greased 8 inch square baking dish. In a saucepan over medium heat, combine the cream of shrimp soup, milk and cheese. Cook and stir until cheese has melted. Pour over the stuffed lobster tails. Top with any stuffing mixture that you may have left over. Bake for 25 minutes in the preheated oven, or until sauce is hot and lobster meat is opaque.
Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat. Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring. Pack the apple jam into the hot, sterilized 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 halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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). Let stand 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.
Mix together the sugar, flour and spices. Stir in butter. Beat in eggs and add milk and vanilla. Mix well. Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake 30 minutes more or until pie sets.
Preheat the oven to 360 degrees F (180 degrees C). Line a muffin tin with paper liners. Mix coconut milk and vinegar together in a small bowl. Let stand until curdled, about 5 minutes. In the meantime, whisk cassava flour, potato starch, psyllium husk, baking soda, baking powder, and salt together in a mixing bowl. Toss in chocolate chips and pecans. Whisk melted butter, cocoa powder, and coconut oil together in another bowl until cocoa powder is completely incorporated. Add coconut milk mixture, eggs, maple syrup, coconut sugar, and vanilla extract and whisk again until completely mixed. Pour egg mixture over the flour mixture and stir with a rubber spatula to combine. Let batter sit for 5 minutes so flours can settle and thicken slightly. Scoop batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let stand for 5 minutes. Tip muffins onto their sides to finish cooling.
Fill a large bowl with ice to create an ice bath for a small saucepan. Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl. Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract. Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes. Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate. Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; add onion and garlic to the bacon. Cook and stir the bacon mixture until the onions begin to brown, about 5 minutes more. Stir cream, Thousand Island dressing, pepper juice, ketchup, and steak sauce with the bacon mixture; season with basil and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes; add drained pasta and stir to coat.
Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes. Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold. Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper. In a large bowl, combine the flour, sugar, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. In another bowl, beat the eggs, milk, seeds and lemon zest until blended well. Add to the dry ingredients and blend until smooth. If the dough seems a bit stiff, add extra milk, one tablespoon at a time. On a floured surface, roll dough out 1/4 inch thick and cut using a 2-inch round cutter. lace cookies 2 inches apart on prepared baking sheet. Bake in preheated oven until edges are lightly browned, 7 to 10 minutes. Cool on wire rack.
Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions. Arrange 4 bread slices on a work surface and spread 1 tablespoon pesto onto each slice. Drizzle 1 teaspoon balsamic vinegar onto each of the remaining 4 bread slices. Arrange 1 mozzarella cheese slice and 1 ham slice on pesto bread and top with balsamic bread. Cook each sandwich in the prepared waffle iron until cheese is melted and bread is golden brown, 3 to 5 minutes. Spray waffle iron with more cooking spray before cooking each sandwich.
Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Bake in the preheated oven for 60 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.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth. Gently stir avocado, Cheddar cheese, onion, and green chiles into the bowl with the egg mixture. Do not over-stir; keep avocado in diced form. Place red, green, yellow, and orange bell pepper halves on the baking sheet. Spoon egg mixture into the bell pepper halves, filling them to just below the edges. Bake in the preheated oven until egg mixture is just set, 35 to 40 minutes. Remove from oven and let cool slightly, 5 to 10 minutes.
Preheat the broiler. In a medium bowl, mix together crabmeat, creamy salad dressing, Worcestershire sauce, cocktail sauce, celery and pickle relish. Arrange French baguette slices on a medium baking sheet in a single layer. Broil until lightly toasted, 2 to 5 minutes, in the preheated broiler. Spread even amounts of the crabmeat mixture on the toasted baguette slices. Top with mozzarella slices. Broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned.
Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes. Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter. Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets. Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins. Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups. Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway. Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Preheat an oven to 400 degrees F (200 degrees C). Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes. Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
In a medium bowl combine cream cheese, cottage cheese, taco seasoning and lemon juice. In a glass bowl or on a serving platter, layer cheese mixture, green onions, black olives, tomatoes, lettuce and cheese.
Cut all the leaves away from the artichokes to expose the hearts. Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife. Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside. Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds. Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth. Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt. Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan. Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.
In a medium bowl, cream together the peanut butter, butter and brown sugar until smooth. Beat in the egg. the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Cover dough and chill for at least one hour. Preheat the oven to 375 degrees F (190 degrees C). Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten balls with a fork. Bake for 10 to 12 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). Fit pastry shell into pie pan and place in freezer. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal. Bake in preheated oven for 10 minutes. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
Combine the garlic, mustard, and vinegar in a bowl; mix well. Slowly drizzle in the olive oil, constantly whisking until the dressing is thick; season with salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C). Grease two 9x13 inch baking pans. In a large bowl, mix together the butter, brown sugar, molasses and 1 teaspoon vanilla until well blended. Combine the flour, salt, baking soda, cinnamon and cloves; stir into the molasses mixture. Stir in hot water, almonds, raisins and mincemeat. Spread the dough evenly into the bottoms of both pans. It will be thin but the mixture will puff up when baking. Bake for 12 to 15 minutes in the preheated oven, or until firm. Cool in pans on wire racks. In a small bowl, mix together the confectioners' sugar, hot milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extracts until smooth. Spread over warm bars. Allow to cool before cutting into squares.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper. Toss sauce with hot pasta, and let stand 5 minutes before serving.
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes. Mix rice into ground sirloin mixture. Preheat oven to 350 degrees F (175 degrees C). Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish. Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish. Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
In a medium-sized mixing bowl, combine mayonnaise, sour cream, and dill. Mix well. Chunk or flake the smoked fish into the mixture, and gently fold until the dip is well combined.
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet. In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter. In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir. Bake the bread slices for 5 minutes or until crisp and brown. Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.
Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil. Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well. Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.
Preheat grill for medium-high heat. Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce. Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.
Preheat oven to 400 degrees F (200 degrees C). Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract. Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy. Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used. Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.
Heat olive oil in a nonstick pot over medium heat. Add chicken thighs, Italian seasoning, and garlic; cook until chicken is browned on both sides, about 5 minutes per side. Mix mushrooms and tomato into chicken mixture; reduce heat, cover pot, and cook until mushrooms are softened, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Drain accumulated juices from chicken-mushroom-tomato mixture into a separate saucepan and transfer chicken-mushroom-tomato mixture to the prepared baking dish. Pour wine into saucepan with juices and bring to a boil. Add cream and Gruyere cheese; cook and stir until cheese is melted and sauce is smooth, 3 to 4 minutes. Stir cornstarch and water together in a small bowl until cornstarch is dissolved; mix into cream sauce until smooth and thickened. Pour sauce over chicken-vegetable mixture; top with onion. Bake in the preheated oven until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside. Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss hot pasta with sauce and sprinkle with Parmesan cheese.