HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Stir graham cracker crumbs, butter, and confectioners' sugar together in a bowl; mix until evenly moistened and press into an ungreased mini-muffin pan to form shallow cups. Bake in the preheated oven until the edges are bubbling, about 5 minutes. Break each chocolate bar into 12 equal pieces; place one piece into each graham cracker cup. Paint red circles and lines to resemble blood-shot eyes on top of each marshmallow using red food coloring. Place painted marshmallows, painted-sides up, into graham cracker cups. Press 1 chocolate chip into the center of each marshmallow. Bake in the preheated oven until marshmallows are slightly softened, 1 to 2 minutes. Cool in pan for 15 minutes before removing.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cook and stir sausage and garlic in a large skillet until sausage is browned, about 5 minutes. Drain excess grease. Remove from heat and stir in spaghetti sauce. Mix ricotta cheese, egg, Parmesan cheese, parsley flakes, and oregano together in a bowl. Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Cover with 4 noodles, 1/2 of the ricotta cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of the sauce mixture. Repeat layers once more. Arrange mushrooms, black olives, and pepperoni on top. Cover with remaining sauce. Bake in the preheated oven until bubbly, about 20 minutes. Sprinkle remaining mozzarella cheese on top. Bake until mozzarella cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.
Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours. Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Rinse chicken and pat dry. Put flour in a shallow dish or bowl and roll chicken in flour. Heat shortening in a large skillet over medium heat. Add floured chicken and sprinkle with savory and seasoning. Fry for about 20 minutes each side; I fry on three sides, so it takes about 60 minutes (1 hour).
Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.
Stir sugar, cornstarch, and salt together in a saucepan. Stream milk and half-and-half into the saucepan while stirring to dissolve the sugar mixture. Bring the mixture to a boil, reduce heat to medium, and cook, stirring continually, for 2 minutes. Remove saucepan from heat; stir peanut butter and vanilla extract into the milk mixture until smooth. Divide the mixture into 4 small serving dishes and refrigerate until firm, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine oats, sugar, salt, vanilla and oil. Stir well. Add beaten egg and chopped nuts and mix well. Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool.
Place flour, milk, butter, honey, egg, potato flakes, yeast, milk, salt, vanilla extract, cinnamon, and baking powder in a bread machine in the order listed by the manufacturer. Run Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes. Refrigerate dough until cool, about 1 hour. Transfer dough to a bowl of a stand mixer with a paddle attachment; mix in cinnamon chips using the dough hook. Place dough in a round pie plate; let rise until about doubled in volume, 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Cover dough loosely with a tent of aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 175 degrees F (80 degrees C), 40 to 50 minutes.
In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky. Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets. Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.
Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours. Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables. Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.
Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees F (190 degrees C). Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
Heat oven to 325 degrees F. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl cream together the butter and sugar until light and fluffy. Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture. In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell. Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Preheat smoker to 200 degrees F (95 degrees C) and add 1 cup wood chips to start the smoke rolling. Liberally coat chicken wings with about 2 tablespoons Cajun seasoning. Place wings directly on the grate in the smoker or in an aluminum pan with holes to allow airflow. Add more wood chips as needed to continue smoke. Smoke wings for 2 hours. Combine butter, garlic, and 2 tablespoons Cajun seasoning in a large saucepan over medium-low heat; cook and stir until butter is melted, about 1 minute. Stir hot sauce into butter mixture; simmer, stirring occasionally, until sauce has thickened, about 30 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat grill to 375 degrees F (190 degrees C). Cook wings, 10 to 12 at a time, in the deep fryer until no wings are longer pink in the center and are lightly browned on the outside, 5 to 7 minutes. Remove wings from the oil with a slotted spoon, letting excess oil drain from the wings. Place cooked wings on a baking sheet and liberally coat each wing with hot sauce mixture. Place coated wings directly onto the grates of the preheated grill; cook until sauce has caramelized and wings are crisp, 2 to 3 minutes per side.
Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour. Brush off excess flour. Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate, and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes. Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.
Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot. Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar. Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using. Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of fish to a metal toasting rod for use as a handle when removing fish from the coals. Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is done, 7 to 10 minutes, depending on the heat of the fire.
Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.
In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken. In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool. When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.
Blend olive oil, sugar, orange juice, poppy seeds, minced onion, Dijon mustard, orange zest, and salt in a blender until smooth. Toss salad greens, green onions, avocado, green apple, goat cheese, cranberries, golden raisins, mandarin oranges, and walnuts together in a large mixing bowl. Drizzle dressing over the salad; toss to coat.
Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough. Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.
Preheat the oven to 400 degrees F (200 degrees C). Place the salmon into a baking dish, and season with the tarragon and a dash of red wine. Cover with a lid or aluminum foil. Bake the salmon for about 5 minutes, then remove the lid, and add the prawns to the dish. Cover, and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork, and prawns are pink. Meanwhile bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 7 minutes, or until tender. After the first 2 minutes, add the asparagus spears they will be done at the same time. As you wait for the pasta, heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream. Drain the spaghetti and asparagus, and mix into the skillet with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving dish, and place the prawns on top. Garnish with grated Parmesan cheese, and serve.
Place the grapefruit juice, strawberries, bananas, yogurt, honey, and ice into a blender. Cover, and blend until smooth.
Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard. Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours. Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.
Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil. Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan. Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes. Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.
Combine cream of coconut, pineapple, orange juice, orange zest, lime juice, lime zest, and vanilla extract in a blender; add ice and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Arrange eggplant rounds on a baking sheet;lightly coat with olive oil. Bake eggplant rounds in preheated oven until hot, about 5 minutes. Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes. Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese. Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Beat brown sugar, unsalted butter, and white sugar together in a bowl using an electric mixer until light and fluffy, 3 to 4 minutes. Mix in egg and 2 teaspoons vanilla extract until smooth. With the mixer on low speed, add flour, baking soda, and salt and blend until batter is just mixed. Fold chocolate chips into batter. Batter will be thick. Chill in refrigerator at least 30 minutes to overnight. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper. Spread batter into the prepared cake pan. Bake in th preheated oven until edges are golden brown, about 20 minutes. Slightly cool cake in the pan before transferring to a wire rack to cool completely, about 30 minutes. Beat shortening and butter together in a bowl using an electric mixer until smooth. Slowly beat in 3 cups confectioners' sugar until smooth. Mix water and 1 teaspoon vanilla extract into confectioners' sugar mixture; add remaining confectioners' sugar and mix until buttercream is smooth. Add more water to thin, if needed. Spread buttercream onto cookie cake.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well. Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside. In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight. To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.
Preheat the oven to 350 degrees F (175 degrees C). In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool. In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust. Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.
Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels. Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Brush tops of hot muffins with 2 tablespoons melted butter. Dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Serve warm.
Preheat an oven to 350 degrees F (175 degrees C). Grease a shallow 1 quart baking dish. Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish. Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish. Pour the boiling water slowly over the top of the batter and topping. Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be soft. Invert hot cake onto a platter to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.