HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once. When ready to cook, preheat oven to 350 degrees F (175 degrees C). Coat a jelly roll pan or rimmed baking sheet evenly with the melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle evenly with orange peel and pecans. Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper cupcake liners in school colors. Place white cake mix into a large mixing bowl and beat in water, eggs, and vegetable oil with an electric mixer on low speed just until moistened. Turn mixer speed to medium and beat for 2 minutes. Pour batter into prepared muffin cups, filling them about 2/3 full. Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly. Place cupcakes on a platter with the bottom sides facing up. To decorate the cupcakes, break graham crackers in half to make 24 2 1/2-inch squares. Place a dab of frosting centered on bottom of each cupcake and stick a square to the frosting to form mortarboard part of a graduation cap. Place the opened container of frosting into a microwave oven and heat until the frosting is warmed, soft, and workable, about 10 seconds. Frosting should be smooth but not runny. Color the frosting to your desired shade with food coloring. Frost the top and sides of the graham cracker squares. Unwrap lemon candies and place 2 candies onto a piece of waxed paper. Microwave the candies until warm and soft, 5 seconds or as needed. Roll out the candies on waxed paper to make thin squares of candy. Using a sharp knife or small scissors, cut small tassel shapes from each square. When the tassels are made, set them aside and microwave 2 more candies; repeat steps until you have made 24 small candy tassels. Place a tassel in the center of each graham cracker square. The tassel should hang slightly over the edge of the square. Dip marked side of a candy-coated chocolate piece into frosting and place the piece onto the center of the graham cracker square, frosted side up, to cover the end of the candy tassel string. Refrigerate decorated cupcakes to set the frosting. Store covered.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate. Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end. Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides. Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg. Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Bring 8 cups water to a boil in a large stockpot. Remove from heat. Add tea bags; steep, 5 to 7 minutes. Remove and discard tea bags and return pot to medium heat. Bring 1 cup water to a boil in a separate pot. Add sugar; stir well until dissolved. Pour mixture into the stockpot with the tea. Add pineapple juice, orange juice concentrate, and lemon juice. Stir. Put cloves in a tea ball and place into the stockpot with the tea-juice mixture. Cook for 10 minutes; do not boil. Turn heat down to very low; let simmer until flavors blend, 15 to 20 minutes more.
Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined. Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes. For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable. Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.
Cook bacon in a large, deep skillet over medium heat until crisp; remove from pan and drain on paper toweling. Add zucchini to skillet; cook and stir over medium-high heat about 3 minutes or until crisp-tender. Add rice, beans, and corn to pan. Cook and stir until heated through. Spoon rice and bean mixture into 2 large bowls. Top with turkey, bacon, avocado, radish, green onion, and cilantro. Top with salsa and a squeeze of lime.
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 in a bowl using an electric mixer until light and creamy. Add egg and jam; mix until combined. Sift in flour, cocoa powder, and salt; mix thoroughly. Pour batter into the prepared pan. Level the surface of the batter with the back of a spoon. Place pan in the air fryer basket. Cook until a toothpick inserted into the center of the cake comes out cleanly, about 15 minutes.
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours. Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water. Thread the marinated pork belly onto bamboo skewers. Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.
Preheat the oven to 350 degrees F (175 degrees C). Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet. Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups. Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
In an eight quart stock pot, add rinsed black beans, water, ham, onion, celery, carrots, diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil. Reduce heat and simmer for 2 hours. Discard bay leave and serve.
Heat a large skillet over medium-high heat. Cook and stir ground beef and onion together in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir mushroom soup, green beans, tomatoes, oregano, salt, and pepper with the beef mixture; bring to a boil and top with potato nuggets. Place a cover on the skillet, reduce heat to medium-low, and simmer until the green beans and potato nuggets are heated through, about 15 minutes.
Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.
Preheat oven to 375 degrees F (190 degrees C). Line a 15 x 10 inch baking pan with foil and grease it well. Line the pan with soda crackers. In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers. Bake for 3 to 5 minutes or until the mixture starts to bubble. Spread the chocolate chips over the hot cookies. Let set for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool, then cut into bars.
Combine avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl; mix gently to avoid mashing the avocado. Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you. Place 1/3 of the avocado mixture 1 inch from the bottom corner and sides of each wrapper; wrap up halfway. Brush the exposed corners and edges of the wrappers with beaten egg; roll up completely. Press down lightly on rolls to ensure they are sealed. Heat oil in a deep-fryer or large saucepan over medium heat. Fry egg rolls until golden brown, 3 to 4 minutes. Drain on paper towels.
Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork. In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
Preheat oven to 350 degrees F (175 degrees C). Mix together in order given, making sure that butter or margarine is well beaten in. You can add up to 1/2 teaspoon more of cinnamon if you like spice. More flour may be added if batter is runny. Drop by tablespoonfuls on greased baking sheet. Bake for 10 minutes or until edges are slightly brown. Cookies with be soft.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot. Serve chicken stew over the couscous with a dollop of yogurt.
Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.
Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper. Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes. Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.
Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight. Preheat oven to 350 degrees F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.
In a 6 quart container combine concentrated grapefruit juice, concentrated cranberry juice and water. Put about 1 cup of juice and coconut milk in food processor or blender. Blend until smooth and pour back into main juice mixture. Stir to incorporate. Chill at least 2 hours. Serve in punch bowl or pitcher.
In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef. In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes. Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. Beat in cake mix, flour and gelatin mix. Pour mixture into greased and floured pan Bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean. To make icing: In a medium bowl, mix sugar and remaining strawberries; frost cake while warm. Chill in refrigerator before serving.
Spread 1 tablespoon butter and 1 1/2 teaspoons olive oil onto 1 side of each bread slice. Heat a cast iron skillet or non-stick skillet over medium heat and add the remaining 1 tablespoon butter and 1 1/2 teaspoons olive oil. Spread peanut butter, marshmallow creme, and chocolate-hazelnut spread into the other side of each bread slice and put slices together with butter-oil side on the outside, creating a sandwich. Place sandwiches in the hot skillet, cover the skillet, and cook until sandwiches are lightly golden brown, about 30 seconds per side.
Place shrimp in mixing bowl and squeeze lime juice on top, trying to coat shrimp evenly. Heat butter in a stock pot and saute the green pepper with shallots or chives for 2 to 3 minutes. Mix in corn, okra, tomatoes, tomato paste, thyme, bay leaf and chili pepper. Season with salt and pepper and simmer for 10 minutes. Add the shrimp, return to a boil and simmer for another 5 minutes. Remove bay leaf and chili before serving.
Place Granny Smith apples in a saucepan over medium-high heat; stir in brown sugar. Cook, stirring occasionally, until brown sugar thickens, 5 to 10 minutes. Stir 1 pinch cinnamon into apple mixture; pour into graham cracker crust. Combine gelatin, 1 tablespoon cinnamon, and salt together in a saucepan; stir in sweetened condensed milk and eggs. Let gelatin mixture stand until dissolved, about 1 minute. Place saucepan over medium-low heat; cook and stir until mixture thickens, 7 to 10 minutes. Remove saucepan from heat and stir in applesauce until thoroughly mixed; pour over apple layer. Chill until set, 2 1/2 to 3 hours.
Preheat oven to 375 degrees F (190 degrees C). Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps. Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover. Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully. Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.
Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-size bag. Add luncheon meat, seal bag, and turn to coat, gently squeezing to coat luncheon meat. Marinate for at least 1 hour. Bring water to a boil; add rice. Return water to a boil, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Heat a skillet over medium-high heat; add luncheon meat and marinade. Cook, stirring frequently, until luncheon meat is browned and marinade is absorbed, about 5 minutes. Stir rice vinegar into rice until combined. Stir rice and seaweed together in a bowl; add luncheon meat and mix well.
Combine milk and eggs in a blender; pulse until well mixed. Add flour, cocoa powder, sugar, baking powder, and salt; pulse until batter is well blended. Add water 1 tablespoon at a time if batter appears too thick. Heat a lightly oiled griddle over medium-high heat. Drop 1/3 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter until you have at least 6 pancakes. Transfer pancakes to a wire rack to cool. Mix cherry puree and vodka together in a bowl. Brush 1 pancake with cherry puree mixture and pipe whipped cream on the edge of the pancake; top with another pancake. Repeat until all the pancakes, cherry puree mixture, and whipped cream are used. Top with sweet cherries and chocolate shavings. Cut cake using a serrated knife.
Preheat grill for medium-high heat and lightly oil the grate. Place corn on the grill; cover and cook until husks are blackened, 15 to 20 minutes. Let sit until easily handled, about 5 minutes. Discard husk and silks; cut kernels off the cob. Combine corn kernels, cherry tomatoes, Gouda cheese, olive oil, basil, salt, and pepper in a large bowl; mix gently to blend.
Preheat oven to 350 degrees F (175 degrees C). Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan. Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat. In a separate bowl, combine the confectioner's sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick. Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.
Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes. Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel. Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries. Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.
Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.