HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.
Stir together sugar and water in a saucepan over medium-high heat until sugar is dissolved. Add strawberries and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until consistency is syrupy, about 10 minutes. Strain liquid through a fine-mesh sieve into a resealable jar, pressing solids to extract liquid; chill. Dip a coupe glass rim into a shallow saucer of water. Spread decorating sugar on a separate small, shallow plate. Dip glass rim into sugar to coat. Pour vodka, amaretto, and 1/2 fluid ounce strawberry simple syrup into a cocktail shaker half-filled with ice. Cover and shake until very cold. Strain into the prepared glass. Top with Champagne, then add ice cream. Garnish with strawberry.
Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours. When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes. Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the beef; drain. Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.
In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes. Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool.
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat; cook and stir until fragrant, about 1 minute. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Stir water and cornstarch together in a small bowl until smooth; pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high; cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.
In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
Place the cloves into a tea ball, and place into a slow cooker. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks. Stir once or twice. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on Low setting. Serve in mugs.
Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors. To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl. Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes. Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet. Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, measure out 1 cup and set aside. In a large bowl, combine the lettuce and broccoli. Prepare the dressing by whisking together the salad dressing, sugar and vinegar. Pour dressing over lettuce mixture and toss evenly to coat. Sprinkle with bacon and refrigerate until chilled. Serve cold.
In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka. When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream. Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot. Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Fill a large pot with water, 2 tablespoons olive oil, and sea salt; bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke; cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon. Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet; stir until reheated, about 2 minutes. Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.
Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside. Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear. When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart. Bake in the preheated oven until completely tender, about 35 minutes. Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside. Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells. Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top. Bake until heated through and tops have started to brown, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 24-cup mini muffin tin with cooking spray. Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes. Combine tapioca flour, potato starch, and baking powder in the bowl of a food processor; blend until well combined. Add vegan Mozzarella cheese; mix well. Mix in flaxseed mixture, almond milk, and olive oil, with the processor running, and blend until a smooth and soft batter forms. Spoon batter into the prepared mini muffin tin, filling each 2/3 to the top. Bake in the preheated oven until cheese breads are puffy and lightly golden, about 20 minutes.
In an electric blender or food processor, combine mayonnaise, sour cream, green onion, parsley, mustard, and garlic. Blend until smooth. Cover and chill before serving.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes. Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop. Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.
Blend mayonnaise, lemon juice, honey mustard, honey, dry mustard, and Dijon mustard in a blender until smooth.
Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with pearl onions.
Combine tea, peach, mango, cucumber, yogurt, ginger, and honey in a blender. Blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, sucralose sweetener, and brown sugar replacement together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat last egg into mixture along with milk and vanilla extract. Mix flour, baking soda, and salt together in a bowl; add to butter mixture and beat. Fold oats, blueberries, and sliced almonds into the dough. Heat baking sheets in preheated oven until slightly warmed. Drop dough by rounded teaspoonful two inches apart onto warmed baking sheets. Bake in preheated oven until edges start to turn golden brown, 13 to 15 minutes. Let cookies cool on baking sheet for five minutes before removing to wire cooling racks to cool completely.
Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.
Set oven to Broil at 500 degrees F (260 degrees C). Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare. While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay(R) seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown. While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay(R) seasoning.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Let cookies cool for an hour or so before eating. You can try them fresh from the oven, but they will crumble and fall apart.
Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours. Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl. Place tomatoes, chickpeas, olives, and onion each into a separate bowl. Preheat an outdoor grill for medium heat and lightly oil the grate. Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese. Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes. Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken. Whisk dressing really well and spoon equally over bowls.
Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.
Season each cod fillet with 1/2 teaspoon smoked paprika, salt, and pepper. Squeeze one lime half over each fillet. Spread the crushed cereal into a wide, shallow bowl. Gently press cod fillets into the cereal to coat and shake gently to remove loose, excess crumbs. Place breaded fillets onto a plate while breading the rest; do not stack. Heat oil in a skillet over medium-high heat until hot but not smoking. Fry coated in the hot oil until the bottom is golden brown, 5 to 7 minutes. Flip the fillets, reduce heat to medium-low, and continue cooking until golden brown and the fish flakes easily with a fork, 5 to 7 minutes more.
Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate. Pour the milk into a separate dish. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat. Heat the olive oil in a large skillet over medium-high heat until hot. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. They should be golden brown but be careful not to over cook or they will be tough. Reduce heat to low and add garlic and then spaghetti sauce to the pan. Top each steak with a slice of provolone cheese. Cover with a lid just until the cheese has melted, about 2 minutes.
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the butter mixture. Finally, mix in the orange zest, coconut, oats and pecans. Drop by tablespoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges begin to brown slightly. Allow cookies to cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely.
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish. Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish. Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture. Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet. Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops. Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings. Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan. Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
 Watch Now Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
 Watch Now Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
 Watch Now Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
 Watch Now Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
 Watch Now
Whisk flour, sugar, buttermilk, vegetable oil, baking soda, poppy seeds, and lemon extract together in a bowl until smooth. Beat in the egg. Pour batter into a large microwave-safe glass or ceramic mug or cereal bowl. Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note). Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.