HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a large pot with boiling salted water cook rotini pasta until al dente. Drain. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes. Toss drained pasta with basil sauce and serve immediately.
Mix chicken broth, soy sauce, cornstarch, brown sugar, and red pepper flakes in a small bowl and set aside. Cut squash in half lengthwise. Scoop out seeds using a spoon. Cut squash halves into thin 'spaghetti' strands. Heat coconut oil in a wok over medium-high heat. Add onion, ginger, and garlic; cook until fragrant, about 1 minute. Add squash strands, sugar snap peas, and shrimp. Stir-fry until shrimp are pink and opaque, 3 to 5 minutes. Stir sauce mixture and pour into the wok. Mix thoroughly. Reduce heat and simmer until thickened, 3 to 5 minutes. Serve immediately.
Prepare rice according to package directions. Top each tortilla with rice, black beans, diced chicken breast, and shredded cheese. Add salsa, if desired. Fold tortilla in half or roll burrito style and heat in microwave for about 30 seconds for each individual burrito.
Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours. Preheat oven to 400 degrees F (200 degrees C). Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Preheat an outdoor grill for medium heat. In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate. Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.
Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally. Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.
Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper. Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish. Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely. Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling. Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.
Whisk soy sauce, Worcestershire sauce, garlic, honey, brown sugar, and onion powder together until the sugar is completely dissolved into the liquid.
Preheat oven to 400 degrees F (200 degrees C). Cut each potato into 4 thick slices, stopping before you cut through the bottom. Drizzle butter over slices; season with salt and pepper. Sprinkle 1 teaspoon bacon bits between the slices. Wrap potatoes in aluminum foil; transfer to a rimmed baking sheet. Bake in the preheated oven until tender, 45 to 60 minutes. Garnish potatoes with sour cream, Cheddar cheese, and chives.
Preheat the oven to 350 degrees F (175 degrees F). Spray a baking sheet with nonstick cooking spray. In a shallow dish, stir together the flour and garlic pepper. In a separate bowl, whisk together the buttermilk, barbeque sauce, and eggs. Coat chicken with the flour mixture, then dip into the buttermilk mixture. Dip into the flour mixture again. Place chicken strips on the prepared baking sheet. Bake for 30 minutes in the preheated oven, or until golden brown on one side. Turn over, and continue to cook until golden on the other side, 20 to 30 minutes.
Preheat an oven to 300 degrees F (150 degrees C). Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet. Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.
Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.
Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes. Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side. Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes. Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray. Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces. Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral. Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top. Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Medium cycle; press Start. When done, remove bread from pan and let cool on a wire rack.
In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes. Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish. Spread top of enchiladas with 1 more cup salsa. Lightly mix 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread the Cheddar-Monterey Jack cheese mixture over the salsa. Sprinkle with 2 chopped green onions. Cover dish with aluminum foil. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Preheat the oven to 350 degrees F (175 degrees C). In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.
Preheat oven to 250 degrees F (120 degrees C). Spread bread cubes in a single layer on a baking sheet. Toast bread in the preheated oven until golden, crispy, and completely dry, 20 to 40 minutes. Transfer bread to a large bowl. Melt butter in a large skillet over medium heat. Cook and stir shallots and green onions with a pinch of salt in hot butter until shallots are translucent and soft, 3 to 4 minutes. Add dried cranberries to shallots; cook and stir until cranberries are warmed through, 2 o 3 minutes. Pour chicken broth into skillet; bring broth mixture to a simmer and pour mixture over dried bread cubes. Stir until liquid is absorbed. Season with chopped thyme, minced rosemary, sage, cayenne pepper, salt, and black pepper. Mix beaten egg into bread mixture, cover the bowl with plastic wrap, and let stuffing sit until liquid is absorbed, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Drizzle the bottom of a roasting pan with 2 tablespoons oil and lay thyme sprigs and rosemary sprigs on the bottom of the pan. Generously season each hen cavity with salt. Stuff each hen with about 1/2 the bread-cranberry mixture. Tie legs together and set into prepared roasting pan on top of thyme and rosemary sprigs. Brush hens with remaining olive oil and season with salt and black pepper. Bake hens in the preheated oven 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). Remove hens to a platter, tent loosely with aluminum foil, and let rest for 10 minutes. Place roasting pan over medium-high heat. Stir chicken broth, fresh cranberries, and maple syrup into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until sauce reduces and thickens, 1 to 3 minutes. Spoon sauce over stuffed hens.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 25 minutes; drain. Melt butter in a medium saucepan over medium heat. Stir in green onions, and cook until tender, 3 to 5 minutes. Mix green onions, horseradish, garlic powder, Parmesan cheese, milk, pepper and salt with potatoes. Mash together with a potato masher.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes. Cool.
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray. Mix ground beef, ground pork, bread crumbs, onion soup mix, egg, pepper, Italian seasoning, and garlic together in a bowl. Form a 2 to 3-inch meatball around 1 1/2 teaspoons feta cheese. Place stuffed meatballs on the prepared baking sheet. Bake in the preheated oven for 10 minutes. Turn meatballs and continue baking until browned and cooked through, 10 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and transfer meatballs to a separate pan and tent with aluminum foil for 3 to 5 minutes.
Pour the ice into a highball glass, then pour in the vodka and Galliano. Top with energy drink and lemon-lime soda, then drizzle in honey and garnish with a straw. The honey gets thick and is fun to play with using the straw.
Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug. Microwave on high until set, about 2 minutes, watching closely so it does not overflow.
Place the rutabaga in a small saucepan with enough water to cover, bring to a boil, and cook until rutabaga is tender when pierced with a fork, about 15 minutes; drain and mash rutabaga. Bring a pot of water to a boil over high heat; stir frozen vegetables into boiling water. Cook until tender, about 4 minutes; drain and allow to cool slightly. Chop vegetables finely. Stir together the mashed rutabaga, chopped cooked vegetables, and mashed potatoes in a large bowl; set aside. Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve bacon fat in the skillet. Cook and stir cabbage, red pepper, green pepper, and onion in the same skillet with the bacon fat until tender and caramelized, about 10 minutes. Stir cabbage mixture into rutabaga mixture; stir in egg and black pepper. In the same skillet over medium high heat, ladle spoonfuls of the cabbage mixture; fry until golden brown, about 5 minutes. Serve with the cooked bacon.
Whisk baking mix, bran meal, sugar, flax seeds, chia seeds, and baking powder in a large bowl until well mixed. Whisk milk, eggs, oil, and vanilla extract in a separate bowl until well combined. Make a well in the center of the baking mix mixture; add egg mixture 1 tablespoon at a time, whisking well after each addition, until batter takes 1 to 2 seconds to fall off the whisk. Heat a griddle over medium-high heat. Grease with butter. Drop batter by large spoonfuls onto the griddle about 4 inches apart and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.
Break off or trim the woody ends from the asparagus and discard. Set the spears aside. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.
Combine tea, spinach, kiwi, avocado, banana, and ginger in a blender. Blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
 Watch Now Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
 Watch Now In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
 Watch Now Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
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Preheat oven to 350 degrees F (175 degrees C). Place squash cut side up on a rimmed baking sheet. Divide the sauce among the 4 halves. Brush cut edge of squash with olive oil to prevent drying out. Bake in preheated oven until squash is soft and sauce is hot, about 1 1/2 hours. Serve squash with grated Parmesan cheese.
Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more. Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth. Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Separate the eggs. Cream the butter or margarine with the sugar. Beat in the egg yolks and vanilla. Stir in the flour and the salt. Shape the dough into small balls and roll in the slightly beaten egg whites then in the chopped nuts. Press thumb in center of cookie to make an indentation. Bake at 350 degrees F (175 degrees C) for 7 minutes or until lightly brown. Cool then fill with your favorite frosting or jam.