HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, mix whole wheat flour, wheat germ, wheat bran, oat bran, baking powder, baking soda, ground ginger, and barley malt flour. In a separate medium bowl, thoroughly blend oil, honey, milk, yogurt, and eggs. Gradually fold milk mixture into the whole wheat flour mixture until moistened. Fold in the raisins. Spoon into the prepared muffin pan. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop. Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley. Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.
Soak corn in cold water for 1 to 3 hours. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.
In a small saucepan over medium heat, combine the white wine, Grand Marnier, and grated ginger. Bring to a boil, and reduce the mixture by one half. Strain, and set aside to cool slightly. Whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate. Preheat your oven's broiler. Place the filets onto a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice. Broil the fillets for 3 to 5 minutes, or until just barely done. Fish should be opaque and flake with a fork. Ladle sauce onto plates, and place yellowtail fillets onto sauce.
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking soda, cream of tartar and sugar into a bowl. Rub in butter until it is in crumb-sized pieces. Make a well in the center and pour in the treacle and milk. Stir into a soft dough. Roll out on a floured surface and cut in to rounds with a biscuit cutter. Place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours. Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.
Sprinkle sugar on a small plate. Lightly wet half the rim of of a coupe glass with a damp paper towel. Dip the moistened rim in sugar to coat. Set the glass in the refrigerator to chill. Combine Cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into the chilled, sugar-rimmed coupe.
Preheat oven to 375 degrees F (190 degrees C). Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken. Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes. Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour. Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Wrap each eggplant in foil and place on a baking tray. Bake until skin can easily be pierced with a fork, about 45 minutes. Slice each eggplant in half, discard seeds, and scoop out soft flesh; place flesh in a colander. Place colander on a plate; cover eggplant with foil and set a heavy object, like a plate with some cans, on top of the plate to squeeze out any excess liquid. Let stand for about 20 minutes, then chop the flesh, squeezing out extra water as you work. Increase oven temperature to 400 degrees F (200 degrees C). Grease baking sheet with olive oil. Combine chopped eggplant, egg, grated Parmesan cheese, breadcrumbs, mint, salt, and pepper in a bowl; mix well. Scoop up a small amount of eggplant mixture and roll into a ball between your palms. Roll in breadcrumbs and place on the prepared baking sheet. Continue making balls and rolling them in breadcrumbs until mixture has been used up. Bake in the preheated oven for 40 minutes until golden brown, carefully turning balls after 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool. Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined. Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar. Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. At end of cycle, remove dough onto a floured board, shape into a ball, cover and let rest for 15 minutes. Shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Slash top of loaf with a sharp knife or razor blade. Sprinkle a bit of flour on top. Bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. Remove loaf onto a wire rack and let cool.
Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside. Grate carrots (to make 3 cups). Set aside. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.
In a large bowl, sift together all-purpose flour, baking powder and salt. Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary. Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other. Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Spread the pecan pieces onto a baking sheet and place in a cold oven. Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside. Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan. Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust. Bake in preheated oven until center is just set, 50 to 55 minutes. Spread sour cream over top of warm cheesecake; let cool. Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.
Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center. In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups. In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw(R), Stevia In The Raw(R), and vanilla until completely smooth. Divide cheese mixture between muffin cups. Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.
Preheat oven to 400 degrees F (200 degrees C). Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.
Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat oil in a large skillet or wok. Add pork and onion and stir-fry until done and no pink is showing. Stir in tomatoes and steam until tomatoes are semi-soft. Remove from heat and stir in the cooked rice. Add the fish sauce and beaten egg and stir well; the egg will thicken the mixture. Then it is Kal Pot and ready to serve!
Preheat the oven to 325 degrees F. Once the Sister Schubert Mini Loaf is thawed gently remove it from pan. Partially separate each piece and return loaf to pan. In a small mixing bowl, combine butter, garlic, parsley, Parmesan cheese and pepper. Using a small metal spatula spread each side of the bread with the mixture. Spread the top surface with the remaining mixture. Place loaf in oven and bake 8 to 10 minutes or until warm. Serve.
Preheat oven to 375 degrees F (190 degrees C). Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth. Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir. Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish. Spread the chicken mixture over the tortillas. Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas. Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.
Mix black beans, corn, feta cheese, and green onions together in a bowl. Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour an 8x8 inch pan. In a large bowl, cream together the margarine, eggs, sweetener, vanilla, cloves and cinnamon until creamy. Sift together the flour and baking powder, and mix in. Fold in dates, chopped pecans and applesauce. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 200 degrees F. Place broken pretzels in a large baking pan or roaster. Combine corn oil, ranch dressing mix, Cajun seasoning, cayenne pepper and dill. Pour over pretzels; stir to coat evenly. Bake for 2 hours, stirring every 30 minutes. Remove from oven and drain on paper towels to absorb excess oil. Store in tightly covered container.
Heat the vegetable oil in a skillet over medium heat. Cook the turkey thigh until both sides are brown, about 8 minutes per side. Remove and discard skin, return the thigh to the skillet, and cook until the skinless side is golden brown, about 8 minutes more. Remove the turkey thigh, and pour the Merlot wine into the skillet. Scrape and dissolve the browned flavor bits and drippings from the bottom of the skillet into the wine, bring to a boil, then reduce the wine to about 1/2 cup, about 10 minutes. Place the turkey thigh into a slow cooker, and pour in the reduced wine, water, thyme, rosemary, poultry seasoning, salt, and pepper. Cover the cooker, set to Low, and cook for 4 hours. Stir in the tomato sauce, and cook an additional 4 hours; then remove the turkey thigh, and separate the meat from the bone. Return the meat to the slow cooker. Bring back to a simmer, pour in the half-and-half. Stir the cream sherry into the soup to serve.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Sift together dry ingredients. Mix together butter (melted), sugar and extract. Beat in eggs. Roll dough about 1/8 inch thick on a lightly floured board. Cut into squares or rounds and place 1 inch apart on cookie sheet. Sprinkle with granulated sugar. Bake for 10 to 12 minutes, or until golden.
Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander. Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 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. Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes. Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently. Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer. Bake in the preheated oven until crisp, 28 to 32 minutes. Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate. Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes. Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble. Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.
Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.
Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.