HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Stir 3 tablespoons honey, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a small bowl; spread evenly into the bottom of the prepared baking dish. Arrange the sliced pears in 2 rows. Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears. Bake in the preheated oven until the bread is set and golden brown, about 20 minutes. To serve, cut into squares and use a thin, flat spatula to lift each portion out of the pan and turn pear side up. Sprinkle with toasted almonds and drizzle with any syrup left in the baking dish.
Cook tortellini with asparagus in large saucepan according to package directions for pasta. Drain. Meanwhile, combine ranch dressing, ReaLime(R) and Parmesan cheese in a large bowl. Add pasta mixture; toss gently to coat. Chill at least 2 hours. Before serving, sprinkle with pepper.
Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.
Preheat oven to 450 degrees F(230 degrees C). Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside. In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling. Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Stir together the luncheon meat, Cheddar cheese, and salad dressing in a bowl. Spread the filling onto the cut side of each hamburger bun, and place onto a baking sheet, filling-side up. Broil the open-faced sandwiches in the preheated oven until the tops are browned and bubbly, about 5 minutes.
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain. In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth. Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. Rinse with cool water. Drain. Meanwhile, use a blender to mash the whole peeled tomatoes. In a large bowl combine mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix well. Add the cooked macaroni and toss well to coat evenly. Place in 2 quart baking dish. Sprinkle the remaining 1 cup grated Cheddar cheese and 2 teaspoons basil on top. Layer the sliced tomatoes over all. Bake in preheated oven for 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets. Bake for 8 to 10 minutes in the preheated oven.
Pour boiling water over dates in a small bowl, and let stand until cool. Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix. Cream 1/4 cup butter or margarine and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread batter into a greased 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until an inserted wooden pick comes out clean. To Make Topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.
Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth. Cover, and cook at least 1 hour on High.
Preheat an oven to 425 degrees F (220 degrees C). Lightly dust a baking sheet with flour. Whisk the 2 cups flour, salt, baking soda, and cream of tartar together in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the buttermilk into the flour mixture until moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough to about 1-inch thick. Cut into rounds with a floured 2-inch cutter and arrange rounds on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with cinnamon. Bake in the preheated oven until the scones have risen and are golden brown, 7 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Rub steaks all over with beef bouillon powder. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk olive oil, onion, garlic, chili powder, balsamic vinegar, lime juice, molasses, paprika, onion powder, cumin, cilantro, black pepper, and sage together in a shallow baking dish until marinade is thick and well-combined. Place steaks in marinade and turn to coat completely. Cover the dish with plastic wrap and let stand at room temperature to marinate meat, about 15 minutes. Cook the steaks on the preheated grill, basting frequently with marinade, until steaks start to firm and are reddish-pink and juicy in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 3 minutes before slicing.
Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible. Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat. Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.
Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain. Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish. Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger. Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes. Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds.
Pour sweetened condensed milk, cream, chocolate syrup, caramel syrup, and vanilla extract in a sealable container. Seal the container and shake until mixture is completely combined. Store in the refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray. Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes. Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm. Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes. To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice. Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl. Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes. Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
Preheat oven to 275 degrees F (135 degrees C). Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side. Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover. Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates. Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot. Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered. Cover dish and bake in the preheated oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish. Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni. Bake in preheated oven until the top is golden brown, 35 to 40 minutes.
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until firm, about 35 minutes. Serve hot.
Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Line cookie sheet with waxed paper. Mix sugar, milk and butter or margarine over low heat and bring to a boil. Remove from heat and add peanut butter and vanilla until blended. Stir in remaining ingredients. Drop by tablespoons onto cookie sheet. If mixture becomes too stiff, stir in 1 to 2 drops milk. Refrigerate about 30 minutes or until firm.
Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand. Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal. Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside. Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside. Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside. Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture. Fold flour mixture into sugar and chocolate mixture until combined. Stir in dark chocolate chips and liqueur-soaked currants. Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies are almost set, about 12 minutes. Remove from the oven and leave on baking sheets to cool, 5 minutes. Transfer to cooling rack and allow to finish cooling, 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside. In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside. In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start. If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper. Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.
Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using. Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.
In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. Preheat oven to 375 degrees F (190 degrees C). Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Place watermelon and lemon juice in a blender; blend until smooth. Fill a cocktail shaker with ice; add 1 shot whiskey, 2 shots blended watermelon, and 2 shots sweet tea. Cover and shake; pour into serving glass and garnish glass with lime wedge. Repeat with remaining ingredients to create 4 drinks.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan. Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners. Combine bacon, onion, and green bell pepper in a medium mixing bowl. Divide bacon mixture among the muffin cups, filling each 3/4 full. Crack 1 egg into each cup. Sprinkle chives and a pinch of salt over each egg. Bake in the preheated oven until eggs are set, about 20 minutes.
Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, and pomegranate. Chill until serving.
Combine chicken, bell pepper, soy sauce, fish sauce, Thai chile, lime juice, rice vinegar, and ginger in a slow cooker. Cook on Low until chicken is tender, about 5 1/2 hours. Add basil and cook until wilted into the sauce, about 30 minutes more. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites to form moist peaks. Gradually beat in 1/4 cup white sugar and salt. Beat until very stiff and shiny. Beat egg yolks and 1/4 cup white sugar together until very light and fluffy. Beat in molasses, grated lemon rind and lemon juice. Stir in cake flour. Fold meringue gently into batter. Pour batter into an ungreased 9 inch tube pan. Bake for 45 minutes. Remove cake from oven, and invert until cool. Loosen edges, and remove cake from pan.
Heat the oven to 400 degrees F. Spray 8 (2 1/2-inch) muffin-pan cups with the cooking spray and lightly coat with 1 tablespoon bread crumbs. Stir the remaining bread crumbs and the butter in a small bowl. Stir the soup, milk, black pepper, rotini and 3/4 cup cheese in a medium bowl. Spoon about 1/3 cup rotini mixture into each muffin-pan cup. Sprinkle with the remaining cheese and bread crumb mixture. Bake for 20 minutes or until the rotini mixture is hot and bubbling. Let stand for 10 minutes before removing the minis from the pan.
In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside. Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.