HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10x15 inch jelly roll pan. Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips. Divide batter among the muffin cups, filling each about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish. Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes. Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro. Garnish with lime wedges, if desired.
In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
Remove the skin, then brush on oil and grind on some black pepper. Simply grill, broil, microwave or bake the fish until desired doneness. Combine salsa ingredients. Serve fish with a big dollop of fruit salsa. Heat oil in a very large skillet. Add garlic; saute. Add spinach in batches. Stir until just wilted.
Mix salt and black pepper together; season both sides of each pork chop. Press both sides of apple slices into brown sugar to coat them. Cook bacon in a non-stick skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Mix 1 tablespoon olive oil and 1 tablespoon butter into the reserved bacon grease over medium heat; cook the brown sugar-coated apple slices until apples are tender and glazed, about 5 minutes. Transfer glazed apples to a plate in a single layer leaving room between each apple. Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet over medium-high heat. Brown pork chops, about 2 minutes per side. Transfer pork chops to a plate. Mix Swanson(R) Unsalted Chicken Stock, lemon juice, and 1/2 of the green onions into the skillet mixture; bring liquid to a simmer. Check sauce for seasoning; add salt to taste, if desired. Place the browned pork chops in the skillet and simmer in the sauce until pork chops are cooked through, about 20 minutes. Serve topped with 4 glazed apple slices per chop. Sprinkle with crumbled bacon; spoon a generous amount of the pan sauce over top. Finish with a sprinkle of green onions.
Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes. Remove from heat; let oatmeal set 2 minutes before serving.
Preheat oven to 200 Degrees F (105 Degrees C). Saute the onion in butter. Combine the clam chowder, minced clams, cream of potato soup and half and half in a large roasting pan. Bake for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes.
Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender. Preheat oven's broiler. Grease a 9x13 inch baking dish. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini. Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs. Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top. Broil about 6 inches from the source of heat until lightly browned and bubbly.
Preheat an oven to 475 degrees F (245 degrees C). Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper. Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. Pour water into casserole dish. Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C). Bake until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Using, hand-tossed pizza dough, place on a hot grill for approximately 3 to 4 minutes until the bottom is firm. Turn it over and brush with olive oil; sprinkle with salt and pepper. Place mortadella and prosciutto on the pizza. Then top with thinly sliced fresno peppers and shaved parmesan cheese. Grill until cheese is melted (about 5 minutes).
Preheat oven to 350 degrees F (175 degrees C). Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
Mix the white sugar 1 tablespoon of the cinnamon and the nutmeg together in a small bowl. Layer apples then sugar mixture. Then repeat the layering until out of apples. Mix together the flour and brown sugar and cinnamon and butter. Use a fork until it becomes crumbly. Sprinkle mixture on top of apples. Bake in a preheated 425 degree F (220 degree C) oven for 40-50 minutes. Cover the top for the remaining 15 minutes to avoid over browning.
Combine gin, orange-flavored liqueur, elderflower liqueur, and lemon juice with some crushed ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into 2 glasses.
Combine mirin, miso paste, egg yolk, and sake in a saucepan and mix well; bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until sauce is the consistency of jam, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray. Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl. Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups. Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.
In a small bowl combine horseradish, brown sugar, lemon juice and ketchup. Mix well. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. Repeat layers, season with salt and pepper, and dot the casserole with the butter pieces. Cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. Uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. Let cool 5 minutes before serving.
Lay 2 slices of prosciutto side by side on a flat work surface. Top with mortadella, 2 slices of capicola, 2 slices of salami, and 1 slice of provolone cheese. Roll into a log. Repeat with remaining meats and cheese. Transfer to the refrigerator. Divide iceberg lettuce, celery, tomatoes, cucumber, green bell pepper, onion, and olives among serving plates. Cut meat and cheese logs into even slices; arrange on top.
Put chicken breasts into a slow cooker crock. Stir apricot preserves, Russian-style salad dressing, and onion soup mix together in a bowl; pour into slow cooker crock, assuring chicken is completely covered. Cook on Low for 8 to 10 hours.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil. Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.
Place the salmon and thousand island dressing in a bowl, and mash with a fork to combine. Stir in the green onion, cover, and refrigerate about 15 minutes. To make the sandwiches, place 5 whole spinach leaves on two toasted slices of bread, covering as much of the slice as possible. Spread half of the salmon mixture on top of each sandwich, and top with 5 more leaves of spinach. Place the remaining slices of toasted bread on top.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan or two 8x8 inch pans. In a medium bowl, mix together the melted margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda , gradually stir into the creamed mixture. Spread evenly into the prepared pan, and sprinkle the chocolate chips and pecans over the top. Bake for 12 to 15 minutes in the preheated oven until surface of cookies appears dry. Cool, and cut into squares.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated. While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside. Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese. Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch baking pan. Combine and sift sugar, flour, soda, salt, cinnamon and cloves. Make a well in the center and pour in the milk and oil. Mix until combined, then add nuts. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved. Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips. Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff. Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness. Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes. Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides. Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.
Place avocados, bananas, and cocoa powder in a blender; puree until smooth. Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish. Chill in refrigerator for texture and flavor to develop, at least 1 hour.
Combine flour, baking soda, and salt in a bowl. Add warm water, stirring constantly, until a pancake-like batter forms, about 2 minutes. Dip plantain slices into the batter. Heat vegetable oil in a deep skillet over medium heat. Cook plantains in batches until golden, about 2 minutes. Flip and cook for 1 minute more. Drain on paper towels.
Spray a large bowl with cooking spray. Coat pizza dough with spray and rosemary; place into the bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Spray a baking sheet with cooking spray; lightly dust with cornmeal. Stretch the dough onto the sheet until it covers the bottom and dangles over the edge. Preheat oven to 450 degrees F (230 degrees C). Melt butter in a small saucepan over medium heat. Mix in flour until creamy. Add half-and-half; cook, stirring constantly, until thickened, about 3 minutes. Add wine, Parmesan cheese, and hot sauce; cook and stir until thick and creamy, about 5 minutes. Remove sauce from heat; cool until just slightly warm, at least 8 minutes. Spread sauce onto the pizza dough to form a thin, even layer. Cover with pieces of crab meat; layer 1 1/2 cups mozzarella cheese, zucchini, mushrooms, and olives on top. Cover with the remaining mozzarella cheese. Bake pizza in the preheated oven for 5 minutes. Reduce heat to 400 degrees F (200 degrees C); bake until golden brown, 25 minutes more.
Drizzle mushrooms with lemon juice. Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes. Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan. Combine flour and baking soda in a bowl. Combine sugar, oil, and vegan butter in a food processor and process until light and fluffy, about 2 minutes. Add tofu and process until combined, about 2 minutes more. Mix in cocoa powder and vanilla extract. Add flour mixture, a few spoonfuls at a time, processing after each addition. Transfer to a bowl and stir in chocolate chips, walnuts, and coconut. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth. Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot. Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds. Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.
In a medium bowl, mix vodka, tequila, teriyaki sauce, steak sauce and lemon juice. Score steaks and allow to marinate in the mixture at least 10 minutes before grilling as desired.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely. Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a Dutch oven over medium high heat. Add the ribs and brown well on all sides in small batches. Set ribs aside. Add the onions, broth, pineapple, chili sauce, honey, Worcestershire sauce and garlic. Return the ribs to the pot, coating them well with this sauce. Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover, season with salt and pepper to taste, and bake for 1 more hour. Garnish with the parsley.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Mix ground beef, ground pork, and egg in a large bowl; shape into small balls. Arrange meatballs in the prepared baking dish. Stir barbeque sauce, tomato soup, milk, and vinegar together in a separate bowl. Bake meatballs in preheated oven until the juices run clear, about 30 minutes. Drain fat from baking dish and pour sauce over the meatballs. Continue baking until the sauce is hot, about 15 minutes more.
Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise. Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate. Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken. Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside. Preheat oven to 325 degrees F (165 degrees C). Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover. Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C). About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well. Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes. Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes. Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Sift the flour, salt, nutmeg, and pumpkin pie spice into a medium size mixing bowl. Stir in the brown sugar and the sultana raisins. In another bowl, stir together the egg, oil, pumpkin and milk, add to the dry ingredients and mix until just blended. Fill prepared muffin cups 3/4 full. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick stuck into the center of a muffin comes out clean.