HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan. Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely. Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy. Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips. Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be. Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula. Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream. Place cake in the freezer for 1 hour. In the meantime, make your decorations. Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost. Sort gummy bears into 2 sets of team colors. Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down. Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips. Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.
Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours. Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl. Set oven rack about 5 inches from the heat source and preheat the oven's broiler. Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute. Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.
In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together. On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes. Flatten each piece of dough by hand, then roll into a 8 to 9 inch round. Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Moisten the rim of a margarita glass with a wedge of lemon, dip the moistened glass into the sugar; set aside. Pour the lemon juice, 2 teaspoons of sugar, vodka, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared margarita glass, and serve.
In a medium bowl, whisk together the eggs, barbeque sauce, milk, dill, mustard powder and garlic. Melt butter or margarine in a large skillet over medium heat. Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through. Remove from heat, and sprinkle cheese over the top. Let stand for a minute to melt cheese, then serve immediately.
Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour. Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside. Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.
Place the cookies and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 9 inch springform pan; refrigerate. Heat the Cointreau in a small saucepan until it begins to steam; add the saffron threads. Remove from heat and allow to rest for 20 minutes. Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange zest. Add the saffron mixture and continue to beat. Pour in the cream while continuing to beat on the lowest speed until the mixture is thick enough to firmly hold its shape. Spoon the mixture over the crust. Chill overnight.
Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned. Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.
In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.
Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours. Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot. Preheat an outdoor grill for medium heat and lightly oil the grate. Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5-inch loaf pan. Stir almond flour, Parmesan cheese, ground flax seeds, baking soda, and salt together in a large bowl with a fork until well-combined. Whisk eggs, almond milk, vinegar, and olive oil together in a large bowl until well-mixed. Pour egg mixture over flour mixture and whisk well until dough comes together, about 1 minute. Dough will be very thick. Pour dough into pan and smooth top. Bake loaf in the preheated oven until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Set pan on a wire rack to cool for 5 minutes. Cover pan with plate or cooling rack and invert to tip loaf out. Let cool down for 20 to 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks. Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl. Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal. Bake in preheated oven until golden brown, about 20 minutes.
Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed. Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency. For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.
Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil. Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer. Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings. Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings; bake for 5 minutes more.
Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool. Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic. Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish. Stir blackberries and 1/4 cup white sugar together in a bowl. Mix oats, brown sugar, and cinnamon together in a separate bowl. Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks. Bake in the preheated oven until bubbling, about 30 minutes.
Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm. Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.
Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed. Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper or aluminum foil liners. Beat cake mix, water, egg whites, butter, peppermint extract, and food coloring together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and continue to beat until smooth, scraping down sides as needed, about 2 minutes. Spoon batter into prepared muffin cups, filling about 3/4-full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Rotate tins halfway through the baking process to promote even baking. Transfer cupcakes to a wire rack to cool completely. Frost cupcakes with vanilla frosting and top with crushed candies.
In a medium skillet over medium heat cook butter and sugar until butter is melted and sugar is dissolved. Stir cornstarch into water and pour into sugar mixture a little at a time, cooking and stirring until mixture thickens. Remove from heat and stir in vanilla.
Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick. Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Mix together flour, 1 cup sugar, baking powder, and egg. The mixture will look like cornmeal. Peel, core, and slice the apples. Mix together with 1/2 tablespoon cinnamon. Place apples in a greased 8 inch square pan. Spread flour mixture over the apples. Mix together 1 tablespoon cinnamon and 1/4 cup sugar; sprinkle over the top of the crisp. Drizzle with butter or margarine. Bake at 300 degrees F (150 degrees C) for one hour. Serve warm.
Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses. Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar. Sprinkle nut mixture over desserts just before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Whisk flour, vanilla pudding mix, baking powder, baking soda, and salt together in a bowl. Puree strawberries in a blender or food processor. Measure 1/4 cup puree into a bowl. Mix in milk and vanilla extract. Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy. Reduce speed to medium; beat in egg whites and whole egg until batter is just blended. Mix half of the flour mixture into the batter on low speed. Add milk mixture, Champagne, and food coloring; beat just until blended. Beat in remaining flour mixture until batter is just combined. Scrape down the sides of the bowl with a spatula to make sure batter is smooth. Divide batter among lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 minutes. Cool for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer. Bake in the preheated oven until squash is browned and tender, about 30 minutes. Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 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 and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.
Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.
Combine edamame, garlic, and salt in a saucepan; add enough water to cover edamame. Bring to a low boil and cook for 30 minutes. Drain liquid from edamame and transfer edamame and garlic to a food processor; season with black pepper. Process mixture on high, adding olive oil while continuing to mix, until smooth.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Combine heavy cream, mozzarella cheese, butter, onion powder, garlic, salt, and pepper in a small saucepan over medium heat. Cook and whisk ingredients until smooth, 3 to 5 minutes. Simmer, stirring occasionally, for 5 minutes more.
Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet. Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center). Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf. Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat. Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.
In a bowl, mix together the tomatoes, the 1/3 cup chopped onion, 2 of the 4 cloves of minced garlic, serrano chile pepper, lime juice, and cilantro. Stir in salt and pepper to taste, and set aside. Place the ground turkey in a bowl. Add the egg, the 1/2 onion, minced, remaining 2 cloves minced garlic, coriander, celery salt, chili powder, cumin, and chopped parsley. Using your hands, work the mixture until all ingredients are evenly blended. Form mixture into 4 patties. Heat a large, non-stick skillet for medium-high heat. Cook the turkey burgers for 5 minutes per side, or until no longer pink in the center and juices run clear. Reduce the heat as necessary during cooking. Serve with Pico de Gallo salsa.