HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine fruit and lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or 6 small bowls or parfait glasses. Drizzle sauce over fruit and top with mint.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Stir cake mix, butter, and egg together in a large bowl. Press half of the dough into the bottom of the greased baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Mix condensed milk, peanut butter, chocolate chips, and peanut butter cups together thoroughly in a bowl. Spread over the baked cake layer. Pinch off small pieces of the remaining cake dough and scatter evenly over the condensed milk layer. Bake in the preheated oven until edges are set and top is dry, about 25 minutes.
Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate. Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together. Pour mixture over chops and bake for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C). Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
Preheat the oven to 350 degrees F (175 degrees C). Combine beef, bread crumbs, eggs, onion, spaghetti sauce, Parmesan cheese, and garlic salt in a large bowl. Push mixture down into the bottom of the bowl and smooth the top. Flip bowl over into a large cake pan with sides to hold drippings. Use fingers to mold a stem shape at the top and make a happy or scary pumpkin face in the meat. Combine spaghetti sauce and orange food coloring in a small bowl. Paint the meat loaf surface with the sauce mixture and sprinkle Italian seasoning on the stem. Bake in the preheated oven until inside is no longer pink, 1 1/2 to 2 hours. Drain grease from cake pan or transfer loaf to a serving plate.
Preheat an oven to 375 degrees F (190 degrees C). Butter a baking sheet. Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside. Stir the fig preserves, pomegranate molasses, and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use. Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 325 degrees F (165 degrees C). Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes. While the pears cool, whip the cream, almond extract, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish. In a large bowl, stir together the flour, sugar, salt and baking soda. Cut in butter using a fork or your fingers until butter pieces are the size of small peas. Combine the lemon juice, lemon zest, and light cream; mix lightly into the dry mixture until a soft dough forms. Transfer to the prepared pan, and pat into the bottom and slightly higher on the sides to hold in the filling. Spread the cherry pie filling over the top. Bake for 35 minutes in the preheated oven, or until crust at the edges is golden. Cool completely before cutting into squares.
Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections. Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped. Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.
Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate. Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler. Line a baking sheet with aluminum foil. Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers. Turn oven's temperature to 500 degrees F (260 degrees C). Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet. Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle. Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain. Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes. Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.
Coat a 9x13 inch baking dish with cooking spray. Layer bread, kielbasa, onions, and 1 1/2 cups cheese in pan. In bowl combine eggs, milk, dry mustard, salt, and pepper. Mix well and pour over mixture in the pan, making sure to coat all pieces of bread. Sprinkle with remaining cheese and refrigerate overnight. The next morning, preheat oven to 375 degrees F (190 degrees C). Combine half and half with nutmeg; pour evenly over the casserole. Bake in preheated oven for 45 to 55 minutes, until golden and puffed. Allow to cool 15 minutes before serving.
Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact. Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil. Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil. Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.
Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside. Preheat oven to 425 degrees F (220 degrees C). Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges. Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust. Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour. Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.
Cook noodles in a large pot of boiling water until done. Drain. Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through. Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley. Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.
Toss mango, red bell pepper, and jicama together in a large salad. Add blueberries and toss gently to mix. Cut a slit into each lime wedge and arrange around the edge of the salad bowl to be squeezed over individual salad portions.
Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil. Stretch pizza dough onto the prepared baking sheet. Spread evenly with ajvar. Sprinkle mozzarella cheese, hot pepper slices, basil, and oregano on top. Heat a nonstick skillet over medium-high heat. Add tomato slices and cook until lightly browned, stirring occasionally to prevent sticking, about 3 minutes per side. Remove the tomato skins. Arrange the tomatoes on the pizza and sprinkle with salt. Bake in the preheated oven until the mozzarella cheese is fully melted and bubbly, about 20 minutes. Allow to cool for a few minutes before slicing.
Place watermelon, lemon juice, ginger juice, sugar, salt, and black pepper in a blender; blend until smooth. Pour mixture through a fine mesh strainer to strain the pulp from the juice. Pour juice back into the blender; add cold water and ice and blend. Pour lemonade into glasses and stir gently; garnish with mint leaves.
Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs. Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top. Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.
Preheat grill for high heat. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk. In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour. Preheat oven to 320 degrees F. On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men. Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden. Let cool on rack for 15 minutes. Spread 1 1/4 tsp Nutella(R) hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man. Repeat with remaining gingerbread men and Nutella(R) hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.
Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan. Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers. Bake 30 minutes or until golden brown. Let cool before cutting into bars.
Combine vinegar, sugar, ketchup, Worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.
Let the ribs come to room temperature. Work in the rub and let stand 30 minutes more. Preheat an outdoor grill for high heat and lightly oil the grate. Mix apple juice and oil together in a bowl to make the mop, or basting liquid. Mix ketchup, oil, vinegar, soy sauce, honey, peppercorns, dried garlic, fennel seeds, and hot sauce together in a bowl to make the sauce. Place ribs directly on the grill and cook over high heat until browned, 5 to 10 minutes per side; be careful not to let the meat burn. Place ribs onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke the ribs low and slow. Baste every 15 to 30 minutes with the mop mixture, until meat begins pulling from the bone, 2 to 2 1/2 hours. Baste liberally with the sauce mixture. Offer all the cooks a shot of whiskey. Wrap the sauce-covered ribs in a double layer of aluminum foil and return them to the smoker over low to medium heat. Cook 45 minutes more. Remove foil, cut ribs into portions, and serve.
Preheat an outdoor grill for medium heat. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.
In a small bowl, stir together the yogurt and vanilla pudding. Set aside. Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins. Whisk together brown sugar, oil, vanilla and eggs in a small bowl. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture. Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish. Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.
In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C). In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat. Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.
Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined. Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside. Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter. Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray. Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken. Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm. Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.
Combine oats and water in a microwaveable bowl; microwave on high for 1 1/2-2 minutes. Stir and let the mixture cool for a few minutes. Place milk, Carnation Breakfast Essentials(R) powder drink mix, cooled oats and ice in a blender. Cover and blend until smooth. Pour in a tall glass and enjoy!
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray. Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander. Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes. Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.