HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Mix in the vanilla pudding mix. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans. Bake for 60 minutes in the preheated oven, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
In small bowl, blend together cream cheese, milk and 2 cups shredded cheese. Spread mixture onto large serving platter. Spoon warm chili over cheese layer. Continue to layer remaining ingredients (lettuce, remaining cheese, onions, olives and tomatoes). Serve with crackers or chips for dipping.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well. Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out. Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls. Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest. Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.
in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.
Combine turkey broth and chicken bouillon in a slow cooker. Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible. Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning. Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more. Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.
Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes. Cover, and cook 8 hours on Low. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes. Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.
Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. Refrigerate; marinate 1 hour, turning occasionally. Thread meat on skewers alternating with vegetables and pineapple chunks. Discard remaining marinade. Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.
Preheat oven to 450 degrees F (230 degrees C). Melt butter in a medium saucepan over low heat. Slowly cook and stir onions in the butter, and mix in beef bouillon, garlic powder, onion powder, salt and pepper. Continue cooking about 5 minutes, until onions are soft. Arrange onion mixture evenly on the pizza crust. Top with Swiss cheese. Place topped pizza crust on a medium baking sheet. Bake in the preheated oven 15 minutes, or until cheese is melted and crust is golden brown. Remove from heat, cut into strips and serve with pizza sauce.
Bring water to a boil in a medium saucepan. Stir in rice and cover. Remove from heat and let stand 5 minutes. Fluff with a fork and drain any excess water. Heat oil in a large skillet over medium heat. Stir in rice and soy sauce; heat briefly then transfer rice to a bowl. Scramble the eggs in the same skillet, then stir in rice. Stir in ginger and green onions; heat through and serve.
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper. Cook on High for 2 to 2 1/2 hours.
Beat eggs together with milk, salt, and pepper in a bowl. Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.
Fill a pint glass with ice. Pour vodka and coffee-flavored liqueur over ice; top with chocolate milk and stir.
Cut the round watermelon slice into 8 wedges, keeping them together for a nice presentation, and place on a serving dish. Spoon yogurt evenly over watermelon, stopping before the rind. Drizzle with honey. Sprinkle blueberries, raspberries, strawberries, pistachios, and shredded coconut evenly over the yogurt. Serve immediately.
Preheat oven to 200 degrees F (95 degrees C). Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan. Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight. Remove pork from foil and discard green onions. Cut pork into 8 pieces. Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side. Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl. Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute. Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Combine the red cabbage, red onions, red peppers, sugar snap peas, green onions, jalapeno peppers, and radishes in a large bowl. Toss well. Sprinkle the strawberries, ramen noodles, and almonds on top of the salad.
Heap the flour, and make a well in it. Break the eggs into the well. Beat eggs with a fork. Stir into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny. With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it. Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes. Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.
Preheat oven to 375 degrees F (190 degrees C). Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts. Stir in flour, baking powder and salt; mix well. Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.
Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover, and simmer for 5 minutes. Off the heat, add the tea bags and steep, covered, for 5 minutes. Remove the tea bags. Add the cider and Sweet'N Low to the spiced tea and warm over medium heat until Spiced Cider Tea is steaming hot. Divide between two mugs and serve, garnished with a long cinnamon stick, if desired.
Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet. In a large bowl, toss together the spinach and green onions. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper. Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish. Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer. Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.
Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes. Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro. Top with Cheddar cheese and serve.
Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour. Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.
Melt the butter in a large skillet over medium heat, and stir in the brown sugar. Season the chicken with salt and pepper, and toss with flour to coat. Add chicken and bananas to the skillet, and cook stirring occasionally until chicken is almost cooked through. Stir in the amaretto and rum, and heat through. Remove from the burner, and use a long match or lighter to flambe. Allow to burn until the alcohol cooks off and the flame goes out. Serve and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper, and cumin. Place the chicken breasts on a flat surface, and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture, and roll up. Place the rolls in prepared baking dish, seam side down. Bake in preheated oven until juices run clear, about 30 minutes. Cool slightly before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Mix bananas, 3/4 cup brown sugar, milk, butter, egg, and vanilla extract together with a stand mixer; add baking mix, pecans, xanthan gum, cinnamon, nutmeg, and salt and mix on Low until just combined into a batter. Pour batter into prepared muffin cups. Sprinkle additional brown sugar over the batter. Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before serving.
To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine. Cover and refrigerate for 1 hour (or longer) so flavors can meld. To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.
Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture. Cook on High for 8 hours.
Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.
Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight. Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
In a large bowl, combine the garbanzo beans, black beans, pinto beans, corn, red pepper, chives, parsley, red onion, garlic, olive oil, vinegar and salt and pepper. Mix together well. For an elegant and delicious presentation, serve this salad with little toasts spread with olive paste and sliced tomatoes.
Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush juice on salmon. In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Mix beef and marinade together in a bowl; set aside to marinate. Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes. Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat. Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes. Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes. Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.
Place cilantro, yogurt, red wine vinegar, 1/4 cup Parmesan cheese, shallots, anchovies, jalapeno, and lemon juice in a blender; blend until smooth. Slowly drizzle olive oil into the yogurt mixture while blending until oil is emulsified; season with salt and black pepper. Cover and refrigerate 3 hours to overnight. Toss salad greens, grape tomatoes, black beans, red bell pepper, corn, croutons, and 1 tablespoon Parmesan cheese together in a large bowl. Pour dressing over salad and toss to coat.
Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Cook pasta according to package directions; drain. Return to pan. Stir in RAGU(R) Chunky Tomato, Garlic and Onion Sauce and meatballs. Transfer to 3-quart rectangular baking dish. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine mozzarella cheese and Parmesan cheese. Uncover pasta mixture and top with cheese mixture and bake, uncovered, for 10-15 minutes more.
Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes. Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.
Puree bananas and vanilla extract in a blender until smooth. Add coconut milk gradually until desired consistency is reached.
With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea. Add cold sour cream until combined, do not over mix! Wrap with plastic and chill for one hour. Peel and cut apples into thin slices. Place into a medium bowl with two tablespoons apple juice or lemon juice to prevent them from browning. Add in sugar and cinnamon, making sure each apple has been coated. Preheat oven to 350 degrees F. On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet. Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples. Cut two tablespoons of butter into pieces and place sporadically on apples. Whisk the egg and 1 tablespoon water together until combined. With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar. Place into oven and bake until crust is golden brown, approximately 35 to 45 minutes. Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.
Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined. Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray a large sheet of aluminum foil with cooking spray. Thoroughly mix the soy sauce, honey, ginger, and garlic in a large bowl. Dip both sides of the fish into the soy sauce mixture, and place onto the aluminum foil. Spoon a little more sauce over the top of the fish. Roll up the aluminum foil to completely enclose the fillet. Bake in the preheated oven until the fish is opaque and flakes easily, about 20 minutes.
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza. Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes. Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries. Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).