HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Blend the olive oil, 1/3 cup cashews, warm water, honey, lemon juice, white vinegar, soy sauce, and garlic in a blender until smooth and creamy; chill in refrigerator for 1 hour. Toss the spinach, 1/2 cup chopped cashews, strawberries, and mushrooms in a large bowl until mixed; drizzle chilled dressing over the salad and toss lightly.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8 inch pan. In a medium bowl, mix cheese and sugar until soft. Add eggs one at a time, mixing thoroughly with each addition. Add vanilla and mix to incorporate. Pour into prepared 8x8 inch pan. If desired, sprinkle top lightly with cinnamon. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cake will appear to be soft in the center. Allow to cool and it will set.
Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles. Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.
Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside. Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top. Bake in the preheated oven until bubbly, 25 to 30 minutes.
Preheat grill for high heat. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan. Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan. Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan. Reduce the oven temperature to 325 degrees F (165 degrees C). In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust. Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.
Heat oil in a skillet over medium-high heat. Pan-fry chicken until browned, 1 to 2 minutes per side. Drain on paper towels and let cool. Preheat the oven to 350 degrees F (175 degrees C). Cut cream cheese into thick slices. Slice serrano peppers in half. Place cream cheese and serrano peppers over the center of each chicken thigh. Roll thighs up and wrap with bacon slices. Place in a baking dish. Bake in the preheated oven until juices run clear, about 1 hour.
Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible. Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely. Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags. Store in freezer.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with boiling water, then stir in lemon-lime soda. Pour hot mixture over cake. Cool cake completely, then refrigerate for at least 4 hours before frosting. Beat together instant pudding and milk until thick, then pour over cake. Frost cake with whipped topping. Keep cake refrigerated until ready to serve.
Mix yogurt, tahini, lemon juice, and salt in a bowl until smooth and well incorporated. Stir in warm water, 1 tablespoon at a time, to achieve a drizzling consistency. Adjust dressing with more salt or lemon juice as desired.
Preheat the oven to 300 degrees F (150 degrees C). Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds. Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.
In a large skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside. Heat the oil in the skillet over medium heat. Mix in the squash and onion, and saute until tender. Mix the tomatoes and water into the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil. Cover skillet, reduce heat to low, and simmer 30 minutes, stirring occasionally.
In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt. Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray; line cups with paper liners. Beat yellow cake mix, instant French vanilla pudding mix, milk, vegetable oil, and eggs in a large bowl with an electric hand mixer until all the cake mix is moistened and there are no dry spots in the batter. Scrape the bowl and stir one more time. Fill prepared muffin cups about half full of batter. Bake cupcakes in preheated oven until lightly golden brown, 18 to 20 minutes. A cake tester or toothpick inserted into the middle of a cupcake should come out clean. Allow cupcakes to cool. Cut a plug about 1 1/2 inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with raspberry jam. Sprinkle cupcakes lightly with confectioners' sugar.
Whisk sugar, flour, cocoa, and salt together in a microwave-safe bowl. Whisk in milk and vanilla extract. Microwave on high in 15 to 30-second intervals, whisking between each, until gravy thickens enough to coat the back of a spoon, about 5 minutes total.
In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight. Preheat an outdoor grill for medium heat and lightly oil grate. Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.
Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight). Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well. Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drips. Roll out 1 piece of dough into a 12-inch round (about 1/8 inch thick) on a lightly floured work surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll out remaining dough in same manner and cut into 10 strips (3/4 to 1 inch wide) for a lattice. Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 1 inch apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or fork tines. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar. Bake pie in lower third of oven for 15 minutes, then reduce temperature to 375 degrees F (190 degrees C) and bake until juices in center of pie are bubbling, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool 2 hours.
Combine turkey, onion, celery, eggs, and pickles in a large bowl. Mix sour cream, mayonnaise, Dijon mustard, horseradish, cumin, paprika, and black pepper together in a separate bowl until smooth. Stir sour cream mixture into turkey mixture until evenly coated.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth. Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Mix the garlic powder into the softened cream. Form into a ball, and refrigerate 30 minutes. Place the butter and brown sugar in a microwave-safe bowl. Cook 1 minute on High in the microwave, or until butter and brown sugar are melted. Mix in Worcestershire sauce and pecans. Chill 1 hour in the refrigerator, stirring often so that the butter and sugar do not separate. Spread butter mixture over the cheese ball, and refrigerate until ready to serve.
Place apples, whipped topping, caramel topping, pineapple, and marshmallows in a large bowl and mix well.
Stir chicken, white beans, chicken broth, white corn, green salsa, green chilies, tomato, cilantro, green onion, lemon juice, and lime juice together in the crock of a slow cooker. Cook on Low until hot, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece. Bake in the preheated oven until toasted, 5 to 7 minutes. Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes. Stir in chives, season to taste with salt and pepper.
Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak. Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl. Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat. Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.
Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter). Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.
Blend almond milk, oats, strawberries, banana, agave nectar, and vanilla extract in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain. Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil. Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.
Place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. Blend until smooth. Add more ice or less depending on your taste.
Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef. Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively. Cook on Low for 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl. Stir eggs and celery into the mayonnaise mixture until well coated. Cover bowl with plastic wrap and refrigerate until chilled before serving.
In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool. Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap(R) Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese. Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn. To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.
Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper. Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips. Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes. Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with greased liners. Combine boiling water and cocoa powder in a small bowl; whisk until smooth. Allow to cool, about 10 minutes. Sift flour, baking soda, baking powder, and salt together in a bowl. Combine 1/2 cup butter and 1 cup plus 2 tablespoons white sugar in a large bowl; beat together with an electric mixer on medium speed until creamy. Beat in eggs one at a time until smooth. Mix in vanilla extract. Mix in the flour mixture in 3 additions, alternating with the cocoa mixture. Fold peppermint candies into the batter. Scoop batter into the muffin tin. Bake in the preheated oven until cupcakes are firm to the touch or a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Remove cupcakes from the pan and set on a rack to cool, about 30 minutes. Combine shortening and 1/2 cup butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add peppermint extract. Add confectioners' sugar, 1/2 cup at a time, beating thoroughly after each addition. Beat in milk, a tablespoon at a time, until buttercream is desired consistency. Fold in food coloring a little at a time to reach desired shade of green. Transfer buttercream to a piping bag fitted with a round or star tip. Frost each cupcake with buttercream.
Preheat oven to 400 degrees F (200 degrees C). Season chicken on all sides with salt and ground black pepper. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Place 1/4 cup jelly beans in a small bowl and pour vodka over the top. Cover the bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fill a shaker with ice. Shake bowl with chilled jelly beans and vodka, pour mixture through a strainer into shaker, and discard jelly beans. Pour orange liqueur and creme de cacao into shaker and stir. Strain vodka mixture into 2 chilled martini glasses. Drop 1 white jelly bean and 1 red jelly bean into the bottom of each glass and place 1 lemon slice on each rim.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners. Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes. Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting. Spoon frosting over the cupcakes and swirl around to cover the tops.
Preheat oven to 350 degrees F (175 degrees C). Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish. Bake in preheated oven for 60 minutes. Do not stir while baking.