HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Stir cream cheese, brown sugar, maple syrup, walnuts, cinnamon, vanilla extract, nutmeg, and allspice together in a bowl until well mixed. Place apples, cut-side up, into baking dish, supporting them with pieces from the core underneath if needed. Spoon 1 1/2 teaspoons butter into each cored apple and top each with 1/2 the cream cheese mixture, filling the hole and covering the entire top of apple. Bake in the preheated oven until apples are slightly softened, about 35 minutes. Sprinkle apples with granola, pressing granola into filling. Continue baking until apples are cooked through and granola is browned, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth. Bake in preheated oven for 30 minutes.
Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted. Note: if pie is to be chilled 3-4 hours before serving, increase to 1 1/2 cups water. Chill til thick but NOT set (15-25 minutes) and then fold in strawberries and pour into pie crust. Chill until firm; garnish with whipped cream and walnut halves.
Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice. Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers. Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.
In a small bowl, combine the eggs, vanilla extract, almond extract and raisins. Cover and refrigerate for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small). Bake for 12 minutes or until brown.
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan. Bake in preheated oven for 12 minutes, until lightly browned.
Preheat oven to 375 degrees F. Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside. In a saute pan, add 1 tablespoon oil olive over medium heat. Cook and stir chopped onion and poblano pepper until beginning to soften, about 4 minutes. Stir in kale and garlic and cook until kale softens and wilts, 2 to 3 minutes. Pour in the remaining 2 tablespoons olive oil and sprinkle in the flour. Stir until you have a roux. Slowly whisk in almond milk and cheese. Add salt and pepper. Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.
Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet. Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat. Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish. Bake in preheated oven until golden brown on top, about 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside. Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up. Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours. Remove lamb from oven and cut into four pieces. Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan. Bake lamb until meat is browned and edges are crispy, about 20 minutes. Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven. Serve lamb topped with parsley and vinegar sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butternut extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl. Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes. Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.
Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets. Cream the butter, sugar, 2 eggs, egg yolk and lemon juice together until fluffy. Combine the flour, baking powder, cinnamon, salt and nutmeg. Add the flour mixture to the creamed mixture and stir in the chopped nuts. On a lightly floured cloth-covered board roll the dough, 1/3 at a time, to 1/16 inch thick. Cut with a 1 inch star shaped cookie cutter. Place cookies on the prepared baking sheets. Brush the tops of the cookies with the remaining egg white, beaten until frothy. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes. Variations: Food coloring may be added to the egg white used to brush the tops of the cookies. Two cookies may be put together to form snowflakes with dabs of confectioners' sugar icing made with 1 cup confectioners' sugar, 1/2 teaspoon vanilla and 1 to 1 1/2 tablespoons cream.
Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.
Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach. Remove from heat. Top with Parmesan cheese.
Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid. Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Place diced apples and sweet potatoes in a microwave-safe glass or ceramic loaf pan. Sprinkle cinnamon and nutmeg over apple mixture; add enough water to leave 1/2-inch water in bottom of pan. Cook in microwave until the potatoes have softened are easily pierced with a fork, about 8 minutes; drain. Dot apple mixture with butter. Bake in preheated oven until potatoes and apples are completely softened, about 10 minutes.
Blend peanut butter, coconut milk, soy sauce, sesame oil, green onion, red pepper flakes, and ground ginger in a food processor until smooth; pour into a bowl and cover with plastic wrap. Refrigerate sauce at least 1 hour before serving.
Preheat oven to 200 degrees F (95 degrees C). Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes. Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine. Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl. Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy. Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.
Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature. Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch pie plate. In a large mixing bowl cream together butter or margarine, brown sugar, and honey. Add egg and blend until mixture is smooth. In a separate bowl combine all-purpose flour, whole wheat flour, baking powder, and baking soda. Mix thoroughly, then add to sugar mixture. Stir until well combined. Divide dough in half. With floured fingers press one half of dough into bottom of greased pie plate. Place pie plate in freezer and place other half of dough in refrigerator. After 20 minutes, remove pie plate from freezer. Spread chocolate hazelnut spread over frozen dough. Roll out remaining dough between 2 sheets of waxed paper. Fit dough on top of chocolate hazelnut layer and press firmly on edges to seal. Bake in preheated oven for 20 to 25 minutes until lightly browned. Cool 5 minutes, then cut into 8 slices. Allow tart to cool completely in pie plate before serving.
Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish. Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate. Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture. Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Combine salt, garlic, black pepper, cayenne pepper, paprika, chili powder, white sugar, brown sugar, and mustard in a sealable container. Seal the container and shake until spices are well-mixed.
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix and water together in a bowl until moist; pour into a 10-inch tube pan. Bake in the preheated oven until top is golden brown, cracked, and looks dry, 38 to 48 minutes. Set aside 8 hours to overnight. Whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt together in a bowl. Cut cake into 12 slices. Dip each slice in the egg mixture to coat. Melt enough of the butter in a large skillet over medium heat to coat the cooking surface. Cook the cake slices in batches the skillet until golden brown, 2 to 3 minutes per side.
Stir the peanut butter, milk powder, honey, and chocolate chips together in a bowl until evenly mixed. Scoop up about 1 1/2 tablespoon of mixture per serving, and shape into round balls. Arrange on a plate. Store in freezer until set, about 30 minutes.
In a large bowl, mix together sour cream, confectioner's sugar and vanilla. Stir in grapes. Set aside. In a medium saucepan, combine butter and brown sugar. Stir constantly and cook over medium heat until mixture starts to thicken. It does not need to boil. Pour brown sugar and butter over grape mixture and stir until well blended. Chill for at least 2 hours before serving.
In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight. Preheat oven to 425 degrees F (220 degrees C). Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl. Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes. Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through. Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Fill a tumbler with ice cubes and pour in the melon liqueur, sour mix, vodka, and lemon-lime soda. Stir to mix.
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish. Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins. Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
In large bowl, beat butter, 3/4 cup sugar and lemon extract until light and fluffy. Add flour and almonds; beat at low speed until well blended. Cover; refrigerate at least 1 hour for easier handling. Preheat oven to 375 degrees F (190 degrees C). Shape scant tablespoons dough around each kiss, covering completely. Roll in hands to form ball. Place on ungreased baking sheet. Bake for 8-12 minutes until set and bottom edges are light golden brown. Cool 1 minute; remove to rack and cool completely. Sprinkle cookies with confectioners' sugar. In small pan, melt chocolate squares and stir in oil until smooth. Drizzle over each cookie.
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours. Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.
Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink. Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces. In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.
Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours. Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C). Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour. Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir whole kernel corn, cream-style corn, cheese food, macaroni, and butter together in a 13x9-inch nonstick baking dish. Bake in preheated oven, stirring every 10 to 15 minutes, until the mixture is thick and smooth, about 1 hour.