HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans. Mix flour, baking powder, and salt together in a bowl. Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth. Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed. Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely. Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature. Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Beat eggs until light and fluffy, gradually adding sugar ( approx. 15 minutes) This is important, do not underbeat. Fold in extract and flour. Roll dough out on lightly floured surface to about 3/8 inch. Use rolling pin to firmly "imprint" the design onto dough. Cut cookies apart and on greased baking sheet, sprinkle with anise seeds. Let cookies sit out overnight, covered, to "dry". Preheat oven to 375 degrees F (190 degrees C). Place cookies into oven and reduce temp to 300 degrees F (150 degrees C). Bake until light yellow only, approx. 15 minutes. They are not supposed to get brown! These cookies are a hard cookie, need to be stored for at least 2-3 weeks. You can add a slice of apple to "soften" back up or a slice of bread works, too. Replace bread or apple every 2-3 days.
In a blender, combine yogurt, mango, sugar, water and salt. Blend until smooth. Pour into glasses and serve garnished with a sprig of mint.
Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust. Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust. Bake in the preheated oven until the middle is set, 50 to 60 minutes.
Mix wine, apple, strawberries, raspberries, cherries, blueberries, blackberries, and brandy together in a pitcher; refrigerate for at least 1 hour. Stir lemon-lime soda into wine mixture.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; beat until light and fluffy. In a separate bowl, combine flour and baking powder; gradually add to creamed mixture and mix well. Chill at least 2 hours or overnight. On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with trefoil cookie cutter available at Girl Scout stores, or use small cutter of your choice. Place cookies on ungreased baking sheets. Place cookies on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until lightly browned. Cool on wire racks.
Bring a large pot of water to a boil. Cook chicken in boiling water, skimming any fat, until partially cooked through, 10 to 15 minutes. Stir tomato puree, whole onion, bay leaves, cardamom pods, mistika, salt, and pepper into the pot. Cook until chicken is cooked through and tender, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant. Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides. Arrange coated eggplant on a baking sheet and drizzle with olive oil. Bake in the preheated oven until lightly browned, about 10 minutes. Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant. Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes. Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
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 and lay noodles on a paper towel. In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve. In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses. Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach. Preheat oven to 425 degrees F (220 degrees C). Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top. Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Puree cauliflower in a food processor until finely ground. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp. Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside. Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each. Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes. Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat. Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms. Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins. Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.
Butter a 9 inch square baking dish, and set aside. Melt butter in a large saucepan over medium heat. Stir in the sugar and corn syrup until smooth; add the water and stir. Heat to 290 degrees F (145 degrees C) using a candy thermometer. When the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. Pour into the prepared pan, and allow to cool. When the toffee is cooled, remove from the pan, and place onto waxed paper. Melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth. Spread half of the melted chocolate onto one side of the toffee slab, and sprinkle with half of the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.
Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat. Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes. Stir in heavy cream before serving.
In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks. Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.
Preheat oven to 350 degrees F (175 degrees C). Grease a small loaf pan with cooking spray. Mix ice cream, flour, and sugar together in a bowl; pour into the greased loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
Mix avocado, red onion, cilantro, feta cheese, lime juice, jalapeno pepper, salt, and tomato together in a bowl. Chill in refrigerator for 1 hour before serving.
Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.
In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.
Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour. Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 jumbo muffin cups. In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins. Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack.
In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat. In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat. Serve hot.
Blend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth.
Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover. Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes. Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies.
Line 2 baking sheets with parchment paper. Don't use waxed paper. Mix powdered sugar, matcha powder, and food coloring in a medium bowl. Sift mixture into another bowl and set aside. Beat egg whites and salt in a glass, metal, or ceramic bowl using an electric mixer until medium peaks form. Sprinkle in white sugar and beat until stiff peaks form. Mix in the matcha sugar until just combined; no color ribbons should remain. Scoop some batter into a piping bag fitted with a medium round tip. Pipe out 1-inch cookies about 1 inch apart onto the prepared baking sheets. Let sit until dry, 1 to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Bake cookies in the preheated oven until set, 5 to 10 minutes, watching that they do not brown too much. Place chocolate in a dry glass bowl set over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Beat butter in a bowl using an electric mixer until creamy. Add the melted chocolate and mix in powdered sugar. Sandwich a portion of this ganache filling between pairs of cookies.
Preheat the oven to 350 degrees F (175 degrees C). Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover. Bake for 30 to 40 minutes in the preheated oven, until heated through.
Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil and spray with cooking spray. Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan. Layer about half the ham evenly over the bottom slab of rolls. Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Cover with the top slab. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Whisk to combine. Pour butter mixture evenly and slowly over the rolls. Spread over the tops using a spatula; some of the mixture will pool at the base of the rolls. Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes. Bake in the preheated oven until cheese has melted, about 20 minutes. Uncover and continue baking until browned as desired, 3 to 5 minutes more. Slice into individual sliders.
Divide vanilla frosting between 2 bowls. Add orange food coloring to 1 bowl and black food coloring to the other bowl; stir well until evenly incorporated. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip pretzel rods in melted chocolate and press a marshmallow onto each one. Frost half of the marshmallows with orange frosting. Frost half of the marshmallows with black frosting. Pipe vines and leaves on the orange marshmallows with green icing to make them look like pumpkins. Pipe eyes and mouths on the black marshmallow with white icing to make them look like ghosts.
Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a baking sheet. Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Line a baking sheet with aluminum foil; grease with butter. Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans. Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden. Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Combine bread crumbs, 1/2 cup sugar, cinnamon, and salt in the bowl of a food processor; process for 15 seconds. Pour in melted butter; process until moist crumbs form, about 1 minute. Press into the bottom and up the sides of a 9-inch pie plate (not deep dish). Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cool completely, about 30 minutes. Beat pumpkin and cream cheese together in the bowl of a stand mixer until no lumps remain, about 2 minutes. Add pumpkin pie spice, vanilla extract, cinnamon, and salt; stir to combine. Transfer mixture to a bowl. Pour cream and 1/2 cup sugar into the bowl of a stand mixer; beat on high until stiff peaks form, 3 to 5 minutes. Fold into pumpkin mixture with a rubber spatula, being careful not to deflate the cream. Pour mixture into the crust; refrigerate until set, 4 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups. Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl. Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the honey, rum and walnuts until well blended. Pour into the unbaked pie crust. Bake for 25 minutes, or until filling is set and edges are golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2- or 3-quart baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Return pasta to pot; cover. Keep warm off heat. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble. Puree milk, heavy cream, cumin, salt, pepper, and chipotle pepper in a blender or food processor. Pulse until the pepper is completely incorporated into the mixture, 8 to 10 pulses. Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add pureed milk and chipotle mixture to the saucepan, whisking until there are no more lumps. Bring to a boil, stirring frequently. Reduce heat to medium. Stir Cheddar and Monterey Jack cheeses into the cream mixture, stirring until the cheese is melted. Add roasted garlic sauce and mix thoroughly. Transfer mixture to pot with cooked pasta; stir. Pour into prepared baking dish. Bake in preheated oven until bubbly, about 20 minutes. Remove from the oven. Stir in crumbled bacon and chopped bell pepper. Bake until lightly browned, about 10 more minutes. Garnish with chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
Put banana, ice, oats, yogurt, skim milk, peanut butter, honey, and cinnamon, respectively, in a blender; blend until smooth.
Combine avocado, yogurt, milk, cream of coconut, and ice cubes in a blender; blend until smooth.
Saute onion in a large skillet until soft; add beef and sausage and cook until browned. Drain set aside. Preheat oven to 350 degrees F (175 degrees C). Spread soup and beans in the bottom of a 9x13 inch baking dish. Slowly add meat mixture, then top with tater tots and season with salt to taste. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until casserole is cooked through.
Beat the cream cheese, lemon juice, and Italian seasoning together in a bowl until smooth. Spread the cream cheese mixture in a pie dish, then spread the hummus on top. Sprinkle the tomato, pepperonicini, kalamata olives, feta cheese, cucumber, and green onion on top. Refrigerate until ready to serve.
Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength. Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved. Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.