HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour 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. Allow to cool.
Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper. Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm. Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated. Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes. Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain. Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.
In a large bowl, mix together the cream cheese and maple syrup until blended. Stir in the pineapple, dates and walnuts. Fold in the whipped topping. Chill at least 1 to 2 hours. This salad can be frozen.
Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool. Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish. Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties. Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.
Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes. Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.
Heat a saucepan over medium heat. When it is not getting any hotter, pour in the olive oil. Add the garlic and onion; cook and stir until tender, about 3 minutes. Pour in the chicken broth, and stir to loosen any bits from the bottom of the pan. When the broth comes to a boil, stir in the orzo pasta. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. Stir occasionally to prevent sticking, especially towards the end. Season with salt and pepper before serving.
Prepare Rice Mix as directed on package, using 3 cups water instead of 3 1/4 cups. Reserve 1/4 to 1/2 cup of the shredded cheese to garnish dip, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process or blend until smooth. Keep dip warm in a chaffing dish or slow cooker, if desired.
Preheat oven to 350 degrees F (175 degrees C). Spread oats, coconut, and almonds onto a baking sheet; toast in preheated oven until lightly browned, about 15 minutes. Mix toasted oats mixture with flour, raisins, brown sugar, wheat germ, cinnamon, and salt together in a large bowl; add eggs, canola oil, honey, and vanilla extract and mix into a sticky mixture. Generously grease a baking sheet. Spread the mixture into the baking sheet in an even layer, reaching completely to the edges. Bake in preheated oven until golden, about 30 minutes; carefully cut into bars immediately upon removal from oven. Let bars cool completely until hard before removing from sheet, at least 30 minutes.
Pour tomato sauce into a large stockpot and bring to a simmer over medium heat. Reduce heat to low to keep sauce warm while preparing meatballs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and brush lightly with oil. Whisk bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl to form a thick slurry. Set aside. Combine beef and veal in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in slurry and mix until combined. Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet. Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes. Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.
Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes. Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Preheat the oven to 300 degrees F (150 degrees C). Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl. Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened. Press granola into a nonstick rimmed baking sheet. Bake in the preheated oven until set, about 30 minutes. Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet. Bake in the hot oven until firm, about 10 minutes more. Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.
Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes. Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.
Preheat oven to 350 degrees F (175 degrees C). Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets. Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely. Mix confectioners' sugar and milk together in a small bowl. Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth. Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
 Watch Now Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
 Watch Now Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
 Watch Now Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
 Watch Now Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
 Watch Now Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
 Watch Now
Preheat oven to 375 degrees F (190 degrees C). Grease a Dutch oven or baking dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until slightly tender, 5 to 6 minutes. Remove cauliflower and cool until easily handled. Break cauliflower into bite-size pieces. Layer cauliflower, onion, mozzarella cheese, Monterey Jack cheese, and Gouda cheese in the Dutch oven; season with cayenne pepper, salt, and black pepper. Pour milk over cheese layer. Cover Dutch oven. Bake in the preheated oven for 45 minutes. Remove cover and stir mixture. Sprinkle bread crumbs over the top. Continue baking until top is browned, 20 to 30 minutes more. Cool for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish. In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 baking dish with cooking spray. Place the chicken breasts in a single layer into the baking dish. Mix the Catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely. Sprinkle the packet of onion soup mix evenly over the chicken. Open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency. Spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. Cover the dish with foil; cut a small vent in top of foil for steam. Bake in the preheated oven for 15 minutes; remove foil, and bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing. When done, chicken meat will no longer be pink inside and the juices will run clear. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (75 degrees C).
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer. Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
In a medium saucepan, combine brown sugar, cocoa and flour. Stir in water, a little at a time, to make a smooth paste. Stir in milk and butter. Bring to a boil over medium heat and let boil 5 minutes. Remove from heat and stir in vanilla. Let cool completely at room temperature, stirring often to prevent a skin from forming. Store in refrigerator after cooling.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water. Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water. Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl. Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Bring a large pot of water to a boil. Meanwhile, in a skillet, saute shallot in olive oil over medium heat until translucent, about 2 minutes. Next, turn the heat to high and add asparagus and tomatoes. Saute for 2 minutes, then season with salt and pepper. Cook pasta according to package directions, then drain & toss with veggies. Stir in cheese and basil before serving.
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot. To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.
Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish. Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.
Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl. Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside. Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted. Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt. Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet. Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes. Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.
Slice chicken breasts in half horizontally, then cut into thin strips. Place chicken strips in a bowl; stir in lime juice to marinate at least 1 hour and up to 2 hours. Place 1/4 cup honey into a bowl; whisk coconut and flour together in another bowl. Dip chicken strips into honey to coat; roll chicken through flour mixture to coat. Discard excess honey and coconut mixture. Heat olive oil in a skillet over medium-high heat; fry chicken pieces until browned, crisp, no longer pink at the center, and an instant-read thermometer inserted into the center should reads at least 165 degrees F (74 degrees C). Sprinkle with lime zest.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, mix crushed pretzels, margarine and sugar. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Place whole apples on a baking sheet and bake until brown and tender, about 25 minutes. Gently crush the allspice berries and break up the cinnamon stick. Place the allspice, cinnamon, cloves, nutmeg, and ginger in a cheesecloth bag. In a large sauce pan place 2 cups of the ginger ale and the spice bag. Bring to a boil, reduce heat and simmer for 10 minutes. Remove spice bag and add the remaining ginger ale, the sherry and the brandy heat until hot. DO NOT BOIL! Whisk in milk and pour into a punch bowl garnish with the baked apples.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet. Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.
Preheat oven to 350 degrees F (175 degrees C). Place ribs in a baking dish, and bake 1 hour, or to a minimum internal temperature of 160 degrees F. In a saucepan over medium heat, mix the chili sauce, liquid smoke flavoring, onion, garlic, yellow mustard, honey mustard, Worcestershire sauce, steak sauce, and celery seed. Season with salt and pepper. Simmer 30 minutes, stirring occasionally. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place ribs on grill. Constantly coat ribs with the sauce, and cook 15 minutes, or until nicely browned.
Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan. In a food processor, puree beans until smooth. In a medium bowl, combine beans, eggs, sugar, vanilla and salt; beat well. Pour mixture into the unbaked pie shell. Bake for 45 minutes or until knife inserted into center of pie comes out clean. Cool before serving.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Combine chevre cheese, milk, and honey in a small bowl. Grill the peaches cut sides down until peaches begin to caramelize and show grill marks, 5 to 7 minutes. Fill each peach half with 1 tablespoon of the cheese mixture. Garnish with a mint leaf, and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Line a deep-dish pie plate with 1 pie crust. Beat ricotta cheese, eggs, Parmesan cheese, milk, wine, and mustard together in a large bowl until smooth. Stir basket cheese, roasted ham, and Italian-style ham into the ricotta mixture; season with salt and pepper. Pour the mixture into the crust. Cut remaining pie crust into 3/4-inch strips and arrange to make a lattice over the top of the pie. Crimp and flute edges. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Leave pie out to cool to room temperature before refrigerating to chill completely.