HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans. Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans. Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer. Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, stir together the flour and sugar. Cut in butter using a pastry blender or a fork until pea-sized. Measure out 3/4 cup of the mixture, and set aside. Stir baking powder and salt into the remaining mixture, then mix in the egg yolks and milk using an electric mixer on low speed for 3 minutes. In a large glass or metal bowl, whip egg whites just until stiff peaks begin to form. Fold egg whites into the batter. Spread batter evenly into the prepared pan. Sprinkle blueberries over the batter, and sprinkle the reserved crumb mixture over the top. Bake for 40 to 50 minutes in the preheated oven, or until the cake springs back when lightly touched in the center.
Fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.
Preheat oven to 275 degrees F (135 degrees C). Grease a 13x9-inch baking dish. Mix oats and coconut in the prepared baking dish. Stir maple syrup, honey, maple sugar, and cinnamon together in a small saucepan over medium heat; bring to a boil. Cook at a boil, stirring constantly, for 1 minute. Remove saucepan from heat and stir vanilla into maple syrup mixture; pour over oats and coconut and stir to coat. Bake in preheated oven, stirring every 10 minutes, until golden brown, 30 to 40 minutes. Cool completely, stirring regularly, before storing in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. Press dough into the bottom of the prepared baking dish. Bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. Cool crust completely. Whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. Pour brown sugar mixture over cooled crust. Bake in the oven until golden brown and filling is set, 25 to 30 minutes. Cool to room temperature; cut into 36 bars. Place bars in refrigerator until cold, about 1 hour. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Set cold bars on waxed paper and drizzle melted chocolate over the top.
Preheat the oven to 425 degrees F (220 degrees C). Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined. Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven. Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Heat 2 teaspoons oil in a griddle or skillet over medium-high heat. Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl; make a well in the center. Beat milk, egg, 2 tablespoons oil, and vanilla extract together in a separate bowl; pour into the well in the flour mixture and stir until batter is smooth. Drop about 1/4 cup batter per pancake onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.
In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.
In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.
Combine olive oil, cilantro, parsley, lime juice, garlic salt, and Cajun seasoning in a large bowl. Add chicken breasts and toss to coat. Marinate in the refrigerate for at least 2 hours, preferably overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. Baste chicken with marinade as it cooks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes. Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.
In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat. Stir in coconut, walnuts, and marshmallows. Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell. Bake until set, 40 to 50 minutes. Cool.
Saute the onions in butter or margarine in a large pan. Add the chicken broth and the cubed potatoes. Slice the smoked sausage into bite size pieces, and add to the soup. Simmer over medium heat until the potatoes are soft. Using a potato masher, lightly mash the potato mixture to break up the cubes a little bit, but not mashing as completely as you would for mashed potatoes. Add the cubed cheese, and stir until melted. Stir in the evaporated milk. Season with black pepper. The soup should be pretty thick, but you can thicken it further with a paste of cornstarch and water. Use about 1 tablespoon of cornstarch at a time, and add it to the soup until you have reached the desired thickness.
Heat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Add the garlic to the skillet and cook and stir for 1 minute. Remove the skillet from the heat. Stir in the soup, vegetables and Worcestershire sauce. Spoon about 1/4 cup beef mixture into each baking cup. Spread or pipe about 1/4 cup potatoes on top of each. Bake for 20 minutes or until the minis are hot. Top each with 1 tablespoon cheese. Bake for 5 minutes or until the cheese is melted.
Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. Preheat an outdoor grill for high heat and lightly oil grate. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit). Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes. Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.
Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop. Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes. Layer egg salad and lettuce between 2 slices of bread to make each sandwich.
Heat olive oil in a large saucepan over medium heat. Add Cubanelle peppers; cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Stir veal and chuck into the saucepan; cook, breaking up gently with a wooden spoon, until browned, about 10 minutes. Add crushed tomatoes, Italian seasoning, salt, and pepper. Bring sauce to a boil; reduce heat to low and simmer, covered, until flavors combine, about 30 minutes.
Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.
Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray. In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth. With spoon, stir in flour, oats, raisins, baking powder, and salt until combined. Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.
Preheat oven to 350 degrees F (175 degrees C). Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil. Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.
Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil. Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around the mushrooms, forming 4 packets. Place the foil packets on the preheated grill, and cook 20 minutes, until mushrooms are tender.
Combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder, and aji mirin in a glass measuring cup. Set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. Stir mixture and pour into a large resealable plastic bag. Add pork loin to the bag, knead to coat meat with marinade, and refrigerate at least 4 hours or up to two days. Preheat grill for medium heat and lightly oil the grate. Remove pork roast from bag and wrap meat tightly in aluminum foil. Discard used marinade. Cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of the roast reads 155 degrees F (70 degrees C), about 50 minutes. Let meat stand for 10 minutes before slicing.
Blend mango, yogurt, almond milk, ice, protein powder, and honey together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup flour in a small bowl. Beat egg in a shallow bowl with a fork. Place 1 cup flour in a bowl; mix in ranch dressing. Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet. Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken. Bake chicken in the preheated oven until juices run clear, about 10 minutes. Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an 8x10 inch rectangle. Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about 5x8 inches. Place roll seam side down into a 5x9 inch loaf pan and bake at 350 degrees F (175 degrees C) for 75 minutes. Drain excess fat.
Wrap the cloves, cinnamon stick, and ginger in cheese cloth, and tie with string. In a medium saucepan, combine sugar, water and spice bag. Simmer and stir until sugar dissolves. Remove from heat, and refrigerate overnight. Before serving, stir in the orange juice, lemon juice, and cider. Reheat over medium low flame, and serve warm. Be careful not to boil.
Bring a large pot of salted water to boil add pasta and boil until al dente. Drain well. Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat the vegetables. Sprinkle Parmesan cheese, pepper, garlic powder and paprika over the vegetable mixture. Stir. Pour pasta into the large bowl and mix well. Refrigerate until cool or serve hot.
Preheat oven to 375 degrees F (190 degrees C). In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish. Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool. While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!
Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches". Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water. Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot. Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Preheat the oven to 350 degrees F (175 degrees C). Mix together the 1 cup flour, salt and white pepper in a shallow dish. Set aside. Heat olive oil in a large skillet over medium-high heat. Coat veal medallions with the flour mixture and shake off the excess. Fry for about 1 minute on each side, just to brown but not cook through. Arrange the veal in a 9x13 inch baking dish. Sprinkle the mozzarella cheese over the top. Clean out the pan from the veal, and melt butter with 1/2 cup of sherry over low heat. In a small bowl, mix the 3 tablespoons flour with 3 tablespoons sherry, and whisk into the pan. Continue whisking over low heat until the mixture is thickened. Season with salt and pepper to taste. Pour the sherry sauce over the veal and cheese. Bake for 20 to 30 minutes in the preheated oven, until cheese is melted and gooey. Sauce will be runny. Soak it up with Italian bread!
Melt the butter in a saucepan over medium-high heat. Stir in onion, and cook until tender. Mix in rice, and season with cumin, garlic powder, onion powder, pepper, cayenne pepper, and salt. Cook and stir until rice is golden brown. Pour in orange juice and broth, and bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Remove cooked rice from heat, and gently mix in cilantro to serve.
Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C). While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together. Apply the rub to both sides of the ribs. Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours. Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours at 225 to 250 degrees F (107 to 121 degrees C). Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Combine cream cheese and 2 tubs whipped topping in a large bowl; mix thoroughly; set aside. Cut the cranberry sauce into 1/4-inch-thick slices; set aside. Melt the chocolate chips in a large metal bowl placed atop a saucepan of water over medium heat. Line the bottom of a 9x13 baking dish with graham crackers. Spread a 1-inch thick layer of the cream cheese mixture over the graham crackers. Top the cream cheese with cranberry sauce slices. Repeat layering until ingredients are used. Top entire dish with 1 tub whipped topping. Drizzle melted chocolate over the whipped topping. Chill in refrigerator at least 1 hour before serving.
Place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon vodka to loosen the mixture. Place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon vodka, lime juice, and simple syrup. Shake and strain into 2 chilled martini glasses; garnish each cocktail with 1 slice of peeled cucumber. Best enjoyed wearing flip-flops.
Preheat oven to 350 degrees F (175 degrees C). Mix lemon pie filling, whole wheat pastry flour, sugar, arrowroot powder, baking powder, and baking soda together in a bowl. Whisk vegetable oil, orange zest, orange juice, lemon juice, and salt together in a separate bowl. Pour over lemon pie filling mixture; stir until dough is crumbly and moist throughout. Drop 12 spoonfuls of dough 1 inch apart onto an ungreased baking sheet. Bake in the preheated oven until lightly golden, about 10 minutes. Cool on the baking sheet for 5 minutes. Transfer gently to a wire rack; let cool until firm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. Mix well. Pour mixture into prepared baking dish. In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. Mix well. Sprinkle over sweet potato mixture. Bake for 25 to 30 minutes.
Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer. Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook. Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired. Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.
In the container of a blender, combine the cashews, cream of coconut, vanilla, maple syrup and soy milk. Blend until smooth and thick. Transfer to a container and store in the refrigerator. It will thicken even more after a while.
Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour. Preheat oven to 350 degrees F (180 degrees C). Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbread men cookie cutters. Lift onto lightly greased cookie sheet with broad spatula. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.