HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, place the green beans in water, and bring to a boil. Cover, and cook 6 minutes, until tender. Remove from heat, and drain. In an 8x8 inch baking dish, mix together the cream of mushroom soup, milk, pimentos, and pepper. Stir in the green beans. Sprinkle with French-fried onions. Bake, uncovered, 30 to 40 minutes in the preheated oven, until the casserole is hot and bubbly in the center.
In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas. In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water. Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough. Handle dough as little as possible. Roll out and use as desired.
Place shredded kale in a large bowl. Mix pineapple, lemon juice, and sunflower oil together in a bowl; pour over kale and toss. Sprinkle sunflower seeds over salad.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Place 1/3 cup flour in a large bowl and pour milk over flour. Beat until smooth. Let cool until lukewarm. In a small bowl, dissolve yeast and sugar in warm water. Pour into cooled milk and beat well. Let rise in a warm place until bubbly. Stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. Mix in flour, 1 cup at a time, beating well after each addition. When a loose dough has formed, turn out onto a lightly floured surface and knead until smooth, about 10 minutes. Gently knead in raisins. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes. Deflate the dough and let rise again until doubled in volume, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into well buttered tall, round baking pans. Do not fill the pans more than 1/3 full. Cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat egg with 2 tablespoons water. Lightly brush this mixture onto the risen loaves. Bake in preheated oven 10 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for 30 minutes more. Reduce oven temperature to 275 degrees F (135 degrees C) and bake for another 15 to 20 minutes, until golden brown. Let loaves stand 5 to 10 minutes before removing from pans. Transfer loaves very gently onto a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). Change position of loaves during cooling period.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans. Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans. Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks. Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
Preheat an air fryer to 320 degrees F (160 degrees C). Spray a small fluted tube pan with cooking spray. Beat sugar and butter together together in a bowl using an electric mixer until creamy. Combine banana, egg, and honey in a separate bowl. Whisk banana mixture into butter mixture until smooth. Sift flour, cinnamon, and salt into the combined banana-butter mixture. Mix batter until smooth. Transfer to the prepared pan; level the surface using the back of a spoon. Place the cake pan in the air fryer basket. Slide the basket into the air fryer and set the timer for 30 minutes. Bake until a toothpick inserted into the cake comes out clean.
Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.
To Cook Tortellini: Add pasta to a large pot of boiling salted water. Let cook for 8 to 10 minutes or until al dente. Drain and set aside. Heat a skillet to medium heat. Add the ham, peas and mushrooms and toss together until heated through. Add sauce and reserved tortellini and stir all together. Let all simmer for 3 to 5 minutes and serve.
Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth. Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. Dust with confectioners' sugar and serve.
Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes). Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish. Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens. Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.
Combine dressing and garlic. Mix well. Marinate chicken in mixture for at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Place bread crumbs in a large resealable plastic bag. Remove chicken from marinade and place in bag with bread crumbs. Shake until all chicken pieces are coated. Place chicken in a 9x13 inch baking dish and bake for 25 minutes or until no longer pink in center and juices run clear.
Sift the flour, baking powder, and salt together in a bowl; set aside. Beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed. Gradually mix the flour mixture into the butter mixture. Shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours. Working with half the dough at a time, roll out dough to about 1/8-inch thick. Cut into cookies with a large heart shaped cookie cutter. Repeat with the remaining half of the dough. Cut the center of half of the cookies with a smaller heart shaped cookie cutter. Place an open centered cookie on top of a whole cookie to form a sandwich. Arrange cookies on an ungreased baking sheet; set aside. Preheat an oven to 400 degrees F (200 degrees C). Place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds. Fill the center of the cookies with the jam. Refrigerate cookies for 10 minutes. Bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. Cookies will be pale in color. Transfer cookies to a wire rack to cool completely. Melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave. Spoon chocolate decoratively over half of each cookie. Place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.
Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal. Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl. Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes. Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together. Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.
Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy.. Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well. Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.
Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl. Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes. Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Butter an 8x8-inch glass baking dish. Place habanero peppers in a small bowl. Pour sweetened condensed milk over peppers and let sit for 1 hour, stirring occasionally to release heat into the milk. Remove habanero peppers from milk and mince one piece of the quartered pepper; discard the rest. Place dark and semisweet chocolate morsels, butter, minced habanero, and condensed milk in a large microwave-safe bowl. Cook, stirring once or twice, until morsels are melted, 3 to 5 minutes. Stir in chopped walnuts. Pour fudge mixture into the prepared baking dish and refrigerate until set, about 2 hours.
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
Preheat the oven to 350 degrees F (175 degrees C). Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water. Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container. Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles. Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim. Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more. Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.
Preheat the oven to 350 degrees F (175 degrees C). Pour the corn syrup into a small saucepan, and set over medium heat. Bring to a boil, and cook for about 10 minutes, or until it starts to turn golden. Stir in the walnuts, sugar and cinnamon until walnuts are well coated. Place one of the pie crusts into a 9 inch deep dish pie plate. Pour the walnut mixture into the bottom of the crust. Top with apple pie filling, and then place the other crust over that. Crimp the edges to seal, and trim off any excess crust. Cut a few holes in the top for vents. Sprinkle some cinnamon sugar on top. Bake for 30 minutes in the preheated oven, until the crust is crisp, and edges are browned.
Place chocolate drink mix, soy milk, ice, peanut butter syrup, and peanut butter powder in a blender cup and blend until smooth.
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes. Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.
Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours. Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.
Preheat oven to 350 degrees F (175 degrees C). Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish. Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.
Place the cedar plank in water to soak, about 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl. Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut. Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish. Chill in the refrigerator overnight, or up to 8 hours. To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.
Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours. Beat ganache with electric mixer until stiff peaks form.
Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine. Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally. Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain. Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.
Combine the strawberries, half the banana, 1/2 container of yogurt, milk and honey (if using) in a blender and blend until smooth. Pour into 2 glasses and rinse out the blender. Combine the remaining half the banana, remaining yogurt, peaches and orange juice in the blender and blend until smooth. Pour over the strawberry smoothie layer and serve.
Spread 1 tablespoon chocolate hazelnut spread onto the bottom of each peanut butter cookie. Skewer a marshmallow and turn slowly over a campfire or grill until roasted on the outside and soft and melted in the center, 2 to 3 minutes. Place roasted marshmallow on top of 1 cookie, chocolate-hazelnut spread-side up; cover with another cookie, chocolate-hazelnut spread-side down. Press together to grasp the marshmallow and pull out the skewer.
In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.
Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes. Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat. Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Preheat the oven to 375 degrees F (190 degrees C). Toss sliced apples with lemon juice to prevent browning. Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl. Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes. Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling. Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.
Spread bananas into the bottom and up the sides of the prepared pie shell covering as completely as you can. Pour blueberries over the banana pieces and spread to evenly cover. Pour cultured coconut milk over the blueberries and spread into an even layer. Sprinkle macadamia nuts over the coconut milk layer.
Place bacon in a large skillet over medium-low heat; cook and stir until browned, about 5 minutes. Add onion and garlic; cook, stirring constantly, 1 minute more. Place chard into skillet; sprinkle with salt. Cover and reduce heat; cook until tender, about 10 minutes. Turn chard with tongs to distribute onions and garlic; cook, covered, until flavors meld, 3 to 5 minutes more.
Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight. Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
In a blender, combine ice cream, milk, instant coffee and ice. Blend until smooth. Pour into glasses and serve.
Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper. Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.
Whisk almond milk, pumpkin puree, stevia, and pumpkin spice together. Pour mixture into ice cube trays and freeze until firm, 8 hours to overnight. Place pumpkin ice cubes and coffee in a blender; blend until smooth.
Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving. Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn. Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate. Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.
Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes. Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the crock of your slow cooker. Cook on Low until hot and thickened, at least 3 hours.
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan. Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.