HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess. Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating. Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely. Mix flour, cocoa powder, baking soda, and baking powder together in a bowl. Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan. Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve. Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour. Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours. Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Grease a baking sheet. Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.
Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade. Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).
In a medium bowl, stir together flour, cinnamon, and salt. In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours. Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks. In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.
Combine water, sausage, kidney beans, onion, celery, chicken bouillon, Cajun seasoning, garlic salt, and thyme in a slow cooker. Cook on High for 4 hours. Add rice and cook until rice is tender, about 1 hour more.
Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish. Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish. Bake in preheated oven until set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl. Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet. Bake in the preheated oven until puffed, 8 to 10 minutes. Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan. Cook first six ingredients over low heat until well blended. Set aside to cool. In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan. Pour cooked mixture over crust and crumble the other half of crust over the top. Bake for 20 minutes.
Mix mayonnaise, mustard, and salt together in a bowl. Stir in lemon juice and garlic.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
Put tortilla on plate and warm in microwave for about 10 seconds. Thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. Place banana near an edge of the tortilla and roll tortilla around the banana. Cut into halves.
Preheat oven to 350 degrees F (175 degrees C). Toss apple slices with 1 cup brown sugar, 2 tablespoons flour, and 1 teaspoon cinnamon in the baking dish. Top with 6 tablespoons butter. Mix 2 cups flour, oatmeal, 2 cups brown sugar, 1 teaspoon cinnamon, baking soda, baking powder, and salt in a large bowl. Rub in 1 cup butter until mixture is crumbly. Sprinkle over apples. Bake in the preheated oven until bubbly and golden brown, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball. Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature. In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.
Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside. In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid. Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp. Stir the concentrated broth in the skillet and cook until the mixture is hot.
Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil. Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes. Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish. In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish. Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C). Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb. Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes. In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.
Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine). Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes). Add kale and sriracha, cook until wilted (about 4 minutes). Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture. Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes. Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.
Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.
Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter. Toss bananas with enough lemon juice to coat in a separate bowl. Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside. Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup. Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce. Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking. Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.
Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
 Watch Now Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
 Watch Now Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
 Watch Now Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
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Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes. Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter and cream cheese in a saucepan over medium heat. Stir in the flour, milk, and jalapenos. Cook until the mixture reaches a pudding-like consistency. Pour the corn into a 2-quart casserole dish. Pour the cheese mixture over the corn. Cover with aluminum foil. Bake in the preheated oven 30 to 45 minutes.
Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
Preheat oven to 350 degrees F (175 degrees C). Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil. Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.
Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for high heat and lightly oil grate. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Preheat oven to 400 degrees F (200 degrees C). Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix peaches, basil, and 1 tablespoon brown sugar in a bowl; let sit until sugar dissolves, about 15 minutes. Sift flour, baking powder, baking soda, and salt together in a large bowl. Mix 1 cup Cheddar cheese into flour mixture. Beat butter and 7 tablespoons brown sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, until just combined; gently fold in peaches. Mix flour mixture, a little at time, into peach mixture until batter is just combined. Spoon batter into the prepared muffin cups. Sprinkle 1/4 cup Cheddar cheese over batter. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 25 minutes.
Fill a blender with ice; add the amaretto, creme de cacao, coconut cream, and whipping cream; blend until smooth. Divide into 6 glasses, garnishing each with a cherry, to serve.
Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes. Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours.
Place the pot roast in a slow cooker. Add the onion, celery, red and green bell peppers, au jus mix, and enough water to cover the meat. Cover and cook on Low for 8 hours, or until tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter. Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix. Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8x4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.
Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.
Preheat oven to 350 degrees F (175 degrees C). Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized. Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator. Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.
Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes. Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally. Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones. Remove and discard onion, bouquets garnis, celery, and parsley. Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Preheat oven to 375 degrees F (190 degrees C). Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil. Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.