HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper. Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined. Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans. Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour. Cut each cake in half horizontally, creating 10 rounds. Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan. Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour. Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours. Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.
Preheat oven to 425 degrees F (220 degrees C). Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic. Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.
Pour the sweet and sour mix, tequila, cointreau, and raspberry liqueur into a shaker filled with ice. Shake until the shaker is frosty on the outside. Rub the rim of a margarita glass with a lime wedge, then dip in salt. Add a few ice cubes to the glass, then strain the liquid from the shaker carefully into the glass. Garnish with a lime wedge.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Peel sweet potato with a vegetable peeler and discard skin. Continue using peeler to create thin strips of sweet potato; transfer to a large bowl. Drizzle strips with olive oil; toss to coat. Mix Parmesan cheese, kosher salt, pepper, paprika, and garlic powder into sweet potato strips; toss to coat evenly. Spread coated sweet potato strips evenly onto the prepared baking sheet. Bake in the preheated oven until sweet potato chips are crispy, 20 to 25 minutes.
In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.
Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts. Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet. Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.
Cream together the butter or margarine and 3/4 cup sugar. Beat until light and fluffy. Separate the eggs. Beat in the egg yolks one at a time, and add the key lime zest. Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the egg butter mixture, alternating with 1/2 cup key lime juice. Beat the egg whites until stiff, and fold into the batter. Pour batter into a well greased 10 inch Bundt pan. Bake for 30 to 35 minutes at 350 degrees F (175 degrees C), or until cake tests done. Cool cake for 10 minutes in pan, and then invert onto cooling rack. To Make Key Lime Glaze: Combine 1/4 cup sugar and 1/4 cup key lime juice. Simmer over medium low heat until a light syrup forms; this should take approximately 5 minutes. Use glaze immediately. Pour over still warm cake.
Preheat an oven to 375 degrees F (190 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes. Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes. Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.
Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter. Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract. Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour. Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.
Place the walnuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown. In a bowl, gently mix the walnuts, tomatoes, basil, green onions, avocado, feta cheese with basil and sun-dried tomatoes, kalamata olives, and red bell pepper. Season with garlic salt, and drizzle with balsamic vinegar and extra-virgin olive oil. Allow to sit about 15 minutes, and toss again just before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Place a vanilla wafer into the bottom of each muffin cup. Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full. Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside. In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven. Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.
Microwave or saute onion and bell pepper until soft; set aside to cool. In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix. Pour on enough salad dressing or vinegar to coat, toss again and serve.
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing.
Combine butter and chicken stock reduction in a large skillet over medium heat; stir until melted and combined, about 1 minute. Pour in apple cider; bring to a boil. Cook until mixture is reduced by 2/3, about 5 minutes. Stir in heavy cream; simmer sauce until thick and reduced by 1/2, about 5 minutes.
Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours. Preheat oven to 375 degrees F (190 degrees C). Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish. Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form. Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted. Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.
Heat turkey chili in a saucepan over medium-high heat until hot, 6 to 7 minutes. Place corn chips in a large bowl and spread the turkey chili on top. Sprinkle Cheddar cheese and onion over the chili, and top with a dollop of sour cream.
Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns. Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes. While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough. Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes. Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips. Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork. Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns. Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes. Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes. Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.
Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours. Preheat the oven to 300 degrees F (150 degrees C). Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil. Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.
In a saucepan, stir marshmallows with milk over low heat until marshmallows are dissolved. Stir strawberries into the melted marshmallows. In a medium bowl, whip cream until soft peaks form. Fold whipped cream into the marshmallow mixture. Spoon filling into pie shell, and refrigerate for 4 to 6 hours. Serve cold.
In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour. Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot. Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture. Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm. Whisk 1 1/2 tablespoons milk into chilled batter. Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter. Spoon the apple filling into each crepe; fold crepe over the filling and serve.
In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce. Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.
Preheat oven to 375 degrees F (190 degrees C). In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green bell pepper on top and stir to settle. Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash. Increase oven temperature to 400 degrees F (200 degrees C). In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans. Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife. Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour. Peel eggplant and cut flesh into large cubes. Place into a bowl. Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
Preheat oven to 400 degrees F (200 degrees C). In pot of boiling water, cook potatoes for about 15 minutes or until tender. Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside. In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes. Stir in flour and cook, stirring, for 1 minute. Add stock to skillet; bring to a boil. Add peas, corn, carrots, and remaining ground pepper. Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top. Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish. Stir raisins, 3/4 cup plus 3 tablespoons applesauce, chocolate-hazelnut spread, brown sugar, honey, corn syrup, vanilla extract, ground cinnamon, and salt together in a bowl. Combine oats and flour together in a resealable plastic bag, shake until mixed. Stir oat mixture into chocolate-hazelnut mixture; spread granola into prepared baking dish. Bake in preheated oven until lightly brown, about 15 minutes. Cool completely on a wire rack before cutting into bars, about 1 hour.
Preheat the oven broiler. Line a broiler pan with foil. Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork. Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.
Melt butter in a large pot over medium heat. Add chopped apples and turn to coat. Cook apples, stirring frequently, until golden in color, 15 to 20 minutes. Slowly stir maple syrup, water, brown sugar, raisins, and cinnamon into the apples. Reduce heat and simmer until a thick syrup forms, about 15 minutes. Remove from heat and let stand for several minutes to thicken. Serve hot, or refrigerate and serve cold.
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Whisk sugar, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl. Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture. Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.
Grate zucchini and press out excess moisture. Drain. Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.
Pour the rum, lime juice, grenadine, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into clean test tubes or shot glasses to serve.
Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb. Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb. Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper. Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar. Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.
Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.
Gently stir pork, broth, vinegar, jerk sauce, garlic, soy sauce, Worcestershire sauce, honey, and red pepper flakes together in the crock of your slow cooker. Cook on High until the pork is easily shredded with forks, 3 to 4 hours.