HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a grill pan in an oven and preheat to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Grill" setting.) Brush polenta slices with olive oil; season with garlic salt and Italian seasoning. Transfer to heated grill pan. Grill in the preheated oven until golden brown, flipping halfway through, about 12 minutes in the conventional oven and 6 minutes in the countertop induction oven. Combine basil, lemon juice, pine nuts, and garlic in a food processor; pulse a few times until chopped. Pour in 1/2 cup olive oil in a steady stream, with the processor running, until pesto is smooth. Add Parmesan cheese; pulse until incorporated. Season with salt and pepper. Arrange polenta slices on a platter. Divide prosciutto over slices; top each with 1 to 2 tablespoons pesto. Garnish with roasted red peppers.
Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, pudding mix, oil, eggs, and sour cream or yogurt in large mixing bowl. With mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes. Stir in miniature chocolate chips and 1 cup pecans. Pour batter into 2 greased and floured (or substitute granulated sugar for flour) 9 x 5-inch loaf pans. Combine 1/4 cup sugar, 1/4 cup pecans and 1 teaspoon cinnamon. Sprinkle equally on the batter. Bake for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans and finish cooling on wire racks.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended. Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees F). In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
In a bowl, mix together water, sour cream, yogurt, and vinegar. Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt. Add sour cream mixture and eggs to flour mixture; blend until smooth. Cook on a lightly greased waffle iron until golden brown; lift off with a fork.
Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours. Unplug slow cooker; keep lid on. Wrap slow cooker completely in a large, thick beach towel for insulation. Let sit for 3 to 4 hours. Whisk plain yogurt together with 1 cup of hot milk from the slow cooker in a bowl. Return mixture to the slow cooker and stir to combine. Rewrap slow cooker with the towel. Allow to sit at least 8 hours to overnight. Line a large colander with 4 layers of cheesecloth and place over a bowl. Ladle yogurt into the colander; let whey drain into the bowl below. Let sit for 30 minutes, so the yogurt comes out quite dry. Store yogurt in a covered container in the refrigerator for 7 to 10 days.
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, cook chicken until opaque and juices run clear. In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish. In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil. Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.
Line a baking sheet with parchment paper. Melt white chocolate in a saucepan over medium-low heat, stirring constantly until the chocolate is melted, about 5 minutes. Remove from heat and stir in peanut butter. Place crispy rice cereal in a large bowl. Pour the chocolate mixture on top and stir until combined. Spread the mixture onto the prepared baking sheet. Place in the refrigerator until firm, about 1 hour. Break into pieces by hand.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mash 2 bananas in a bowl with a fork. Place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. Beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined. Whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. Fold in mashed bananas and walnuts. Pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. Stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf. Bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. Cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
In a medium bowl, stir together the ground nuts, flour, cocoa and baking powder; set aside. In a separate bowl, beat eggs on the high speed of an electric mixer, gradually add the sugar and mix until thick and yellow. Stir in the melted butter and vanilla. Gradually stir in the flour mixture, just mixing enough to combine. Heat up the pizzelle iron until a drop of water dances on the surface, then slightly reduce heat. Drop 1 rounded tablespoon of batter for each cookie. Close the lid and bake for about 2 minutes, depending on your iron. Turn cookie out and trim before cooling on racks.
In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano. Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Coat 13x9x2-inch baking pan with nonstick cooking spray. Arrange half of the bread in bottom of pan. Top with half the meat, half the green chiles and half the sage. Crumble half the goat cheese over top. Repeat layers with remaining ingredients. Heat oven to 350 degrees F. Whisk together eggs, milk, salt and pepper in large bowl. Pour over casserole, pressing down bread to soak up liquid. Let stand 20 to 30 minutes at room temperature. Bake casserole at 350 degrees F for 1 hour until knife inserted near center comes out clean. Let stand 10 minutes before cutting to serve.
In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.
Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes. In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes. Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake. Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.
In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm. Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside. Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets. Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.
Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat the olive oil in a cast-iron skillet over medium heat, and spread the potatoes into the hot pan in an even layer. Cover the skillet, and cook the potatoes until they start to turn tender, about 10 minutes. Stir in the red peppers and garlic, and sprinkle with salt and pepper. Cook and stir the potato mixture until the garlic begins to soften, about 2 minutes, sprinkle on the basil, and cook the mixture, stirring occasionally, until the basil is cooked, about 2 more minutes. Whisk the eggs and cream together in a bowl, and pour the egg mixture over the vegetables in the skillet. Sprinkle the top with goat cheese, cover the skillet, and reduce the heat to low. Cook until the eggs are set but not dry, 3 to 5 minutes. Uncover the skillet, and place it under the broiler until the top of the frittata has browned, about 2 minutes.
Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes. Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick. Transfer beef mixture into an oven-proof casserole dish. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer. Sprinkle with remaining 1/4 cup of grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
In a small bowl, stir together corn flour and 1 cup milk. In a saucepan over high heat, stir together 3 cups milk, sugar, and vanilla. Bring to a boil. Stir the corn flour and milk mixture into the saucepan. Reduce the heat to low, and allow to cool slightly; then stir in cream, stirring constantly until the cream is thickened. Allow to cool momentarily, then pour into individual bowls or one large serving bowl. Sprinkle pistachio nuts on top. Cover, and refrigerate. To make the syrup, stir together water, sugar, and lemon juice in a saucepan set over high heat. Bring to a boil. Place cinnamon sticks in saucepan, and boil about 5 minutes. Strain liquid, and pour into a bowl. Allow to cool; cover, and refrigerate. Serve puddings cold with cold syrup drizzled over the top.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt(R)). Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined. Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan. Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.
Spread cream cheese in a clear, shallow bowl. Spread jelly over cream cheese, and sprinkle pecans on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan. Whisk together 3/4 cup white sugar, flour, baking powder, and salt. Add in melted chocolate, butter or margarine, vanilla, and milk; mix to combine. Pour batter into prepared pan. Sprinkle with the two sugars, 1/2 cup brown and 1/2 cup white, and the cocoa. Pour cold coffee over the top, but do not stir in. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top. Bake until casserole is bubbling and topping has browned, about 1 hour.
Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes. Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.
In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place garlic powder in a bowl. Dip each chicken piece into the garlic powder. Wrap each piece of bacon around a chicken bite. Arrange on the baking sheet so they're not touching. Bake in the preheated oven until bacon turns crispy, 25 to 30 minutes. Turn the pieces after 15 minutes.
Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
In a large serving bowl, toss together the iceberg lettuce, leaf lettuce, carrots, broccoli, radishes and tomatoes. Place the grapes on top. You may chill the salad until needed at this point if you wish. Just before serving, sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired.
Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth. Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish. Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture. Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern. Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.
Toss cabbage, apples, and raisins together in a large mixing bowl. Whisk vinegar and honey mustard together until smooth; drizzle olive oil into the vinegar mixture while whisking vigorously until all oil is incorporated. Pour dressing over cabbage mixture and toss to coat.
Generously coat tuna with Cajun seasoning. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.