HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Sift flour, 3/4 cup white sugar, 2 tablespoons cocoa powder, baking powder, and salt together in a bowl. Stir milk, butter, and vanilla extract into flour mixture until batter is just combined; fold in pecans. Pour batter into an 8x8-inch baking dish. Mix 1/2 cup white sugar, brown sugar, and 2 tablespoons cocoa powder together in a bowl; sprinkle over batter. Pour hot water over batter and sugar layer. Bake in the preheated oven until top cake layer is floating on bottom pudding layer, about 40 minutes.
In a large pot with boiling salted water cook spaghetti pasta until al dente. Rinse with cool water. Drain well. In a large bowl mix the bread crumbs, oregano, basil, and cooled pasta. Pour olive oil to your likening over the mixture. Serve salad cold.
Preheat oven to 325 degrees F. In a small covered saucepan, cook onion in hot butter over low heat for 10 to 15 minutes or until tender and golden, stirring occasionally. Place Brie on an ovenproof plate or baking sheet. Spread the apricot preserves on top. Top with the onions and sprinkle with nuts. Bake for 15 to 20 minutes or until cheese is softened. If baked on a baking sheet, carefully transfer warm Brie to a serving platter. Serve with French bread slices and/or sliced fruit.
Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl. Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.
Combine chicken, onion, carrots, celery, salt, garlic powder, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Pour chicken broth into the pot; stir well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function. Add egg noodles, and simmer until tender, about 6 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels. Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine. Cook on Low for 8 hours (or High for 6 hours).
Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish. Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
In a large bowl, cream together the cream cheese and confectioners' sugar. Beat in the heavy cream and brandy. Combine the salt, cinnamon and nutmeg, stir into the cream cheese mixture along with the mini chips to form a smooth dough. Drop by rounded spoonfuls onto a cookie sheet. Chill for 5 minutes. Roll the chilled dough into balls and roll them in the chopped pecans to coat completely. Serve chilled.
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan. Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing. To make glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
Sift flour and measure. Resift with sugar and baking powder onto a flat surface. Cut shortening into dry ingredients until mixture resembles coarse cornmeal. Make a well in flour and break eggs into it. Add vanilla, and knead dough well for about 5 minutes until it is smooth, adding a little more flour if dough seems to soft and sticky. Pinch off bits of dough about the size of an apricot, and form into desired shapes. Cookies may be baked as rings, strips, or in letters, such as S. Place 1 inch apart on greased cookie sheet and bake in hot 450 degree F (230 degrees C) oven for 10 minutes, until golden brown. Watch carefully, because they burn easily.
Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing. Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
Preheat oven to 350 degrees F (175 degrees C). In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.
Place chopped cabbage into an 8-quart soup pot. Microwave diced carrot in 2 tablespoons water for 6 minutes on high. Microwave diced celery in 2 tablespoons water for 4 minutes on high. Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes. Reduce heat to simmer and cook for 2 to 3 hours. Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Preheat the oven to 350 degrees F (175 degrees C). Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken. Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Combine raisin bran cereal and milk. Let stand until mixture is moistened. Beat in egg and shortening. Mix in flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin pans 2/3 full. Bake in preheated oven for 30 minutes, until toothpick inserted into center of a muffin comes out clean.
In a medium bowl, combine gelatin, sour cream, amaretto, chocolate and whipped topping and stir until well blended. Chill until serving.
Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes. Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.
Fill a large pot with water, add oil, and bring to a boil. Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water). When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.
Melt butter in a skillet over medium heat. Cook and stir apples, sugar, cinnamon, vanilla extract, and salt in the melted butter until the apples are tender, about 5 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Flatten biscuit dough on a flat work surface. Place a portion of apple filling into the middle of each dough portion. Fold dough around the filling and pinch the edges together to seal. Fry pies in the hot oil until golden brown, about 10 minutes. Drain on paper towels.
Crush mint leaves with a wooden spoon in the bottom of a glass. Add bourbon and maple syrup. Fill the glass with ice, pour lemonade over the top to fill the glass, and stir. Garnish with mint sprig and lemon wedge.
Preheat oven to 350 degrees F (175 degrees C). Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish. Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Place the hibiscus flowers in a pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.
Bring milk to a simmer in a pot. Remove from heat and stir in butter. Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen. Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick. Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease two baking sheets. In a large bowl, stir together baking mix, baking powder and salt. Mix in milk and vinegar until a loose dough forms. Turn out onto a lightly floured surface and knead briefly; about 10 times. Break dough apart into 12 equal pieces and place on prepared baking sheets. Bake in preheated oven for 8 to 10 minutes, or until light brown.
Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool. Dissolve the yeast in the warm water placed in a small bowl. Set aside. Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes. Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat. Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
Preheat oven to 375 degrees F (190 degrees C). Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet. Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet. Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes. Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor. Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties. Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties. Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.
In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour. Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup. Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.
Preheat an oven to 350 degrees F (175 degrees C). Spread the rice over the bottom of a 10x15 inch baking dish. Layer the chicken pieces, tomatoes, okra, and bay leaves on top of the rice. Pour the broth and reserved tomato juice over the ingredients and season with salt and pepper. Cover and bake for 2 hours, until the chicken is tender and falling off the bone. Remove the bay leaves. Serve in large bowls with plenty of rice and sauce.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start. When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.
Heat olive oil in a skillet over medium heat. Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side. Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Mix pineapple, sugar, and eggs together in a saucepan; bring to a slow boil. Reduce heat to low and continue cooking until mixture thickens, 3 to 4 minutes. Remove saucepan from heat and stir gelatin mix into pineapple mixture. Set aside to cool. Line a pie dish with enough vanilla wafers to cover bottom. Beat milk in a large bowl using an electric mixer until thickened, about 3 minutes. Stir gelatin mixture into whipped milk and pour over vanilla wafers. Refrigerate until set, about 8 hours.
Combine yogurt, pineapple, banana, orange juice, and coconut in a blender. Cover and blend until smooth. Use more or less orange juice to achieve the desired consistency.
In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through. Preheat an outdoor grill for high heat. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Peel, seed, and cube the cantaloupe. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet. Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate. Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets. Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.
In a small bowl, combine the ground black pepper, cayenne pepper, garlic powder, paprika, brown sugar and chili powder. Mix well and rub thoroughly over the pork chops. Cover the meat and refrigerate for 24 hours, taking meat out at least 30 to 45 minutes before grilling. Prepare an outdoor grill for high heat and lightly oil grate. Meanwhile, in a small bowl, combine the yellow mustard, horseradish mustard, brown mustard, horseradish and brown sugar. Mix well. Place the honey in a separate small bowl. Then, continue to grill over medium high heat, turning and basting every 10 minutes with the mustard sauce, for 45 to 50 minutes, or until internal temperature reaches 145 degrees F (63 degrees C). During the last 15 minutes of cooking, start basting with the honey, turning as needed. This will give the chops a nice, sweet coating, sealing in the flavors of the mustard baste.
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy. Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Place garlic and salt in a wooden salad bowl; mash together with a fork until creamy. Mash capers into garlic paste. Mash anchovy paste into garlic mixture until creamy. Whisk olive oil and black pepper into garlic mixture with a fork until well blended; stir in Worcestershire sauce, vinegar, mustard, and hot pepper sauce. Whisk egg yolks into mixture; whisk in lemon juice. Place romaine into the salad bowl and toss with dressing. Sprinkle salad with bacon bits, croutons, and Parmesan cheese.
Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry. Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.
Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.