HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners. Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes. Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool. Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter. Spoon about 2 teaspoons raspberry filling into each cupcake. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy. Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time. Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.
Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce. Grill or broil steak kabobs to desired doneness. Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned. Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste. Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.
Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes. Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes. Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes. Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes. Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour. Spread whipped topping over trifle; garnish the top with reserved berries.
Rinse wings in cold water and place on baking sheets. Generously sprinkle Cajun seasoning on both sides of chicken, then dash all with hot sauce (enough to cover wings, without leaking off baking sheets). Refrigerate for 3 hours. Preheat oven to 400 degrees F (200 degrees C). Bake chicken in preheated oven for 20 minutes. Turn and bake for another 10 minutes, or until chicken is cooked through (juices run clear). Serve with blue cheese or ranch salad dressing, if desired.
Chop black olives and green olives in a food processor or a food chopper. Mix cream cheese, 4 ounces Cheddar cheese, chopped olives, and taco seasoning together in a bowl using an electric mixer on low speed. Increase speed to medium and mix until well combined. Transfer cheese mixture to a flat serving plate. Shape cheese mixture into a 2-inch-thick carrot shape using a silicone bowl scraper. Press 2 ounces Cheddar cheese over the entire "carrot". Insert parsley sprigs into the top of the "carrot". Remove excess cheese from the plate using a damp napkin. Cover with plastic wrap and refrigerate for at least 2 hours.
In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.
Combine water, sugar, and cinnamon together in a saucepan; bring to a boil until sugar is dissolved, 5 to 10 minutes. Remove cinnamon syrup from heat and chill. Mix cinnamon syrup, pineapple juice, cranberry-apple juice, and ginger ale together in a punch bowl; stir well.
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set. In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts. Refrigerate at least 4 hours before serving.
Put the chops in the slow cooker and pour a bottle of your favorite barbeque sauce over. With your hands, mix the sauce all over the chops making sure the are coated very well. Cover and cook on low for 8 hours.
Heat oven to 375 degrees F. Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken. Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.
Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl. Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl. Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain. While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve. Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Stir the masa harina and hot water in a large bowl. Add the beef, pork, onion, garlic, oregano, salt and black pepper and mix thoroughly. Shape the beef mixture firmly into 16 (1 1/2-inch) meatballs. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook for 10 minutes or until well browned and cooked through. Remove the meatballs from the skillet. Stir the soup and water in the skillet and heat to a boil. Return the meatballs to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 5 minutes or until the meatballs are hot, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together butter and sugar until smooth. Beat in the egg, water and almond extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in coconut. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten with a floured fork. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned on the bottom. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl. Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish. Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.
In a large skillet over medium-high heat, brown the ground beef with the onion, green pepper, and mushrooms. Drain off excess grease. Reduce heat to medium, and stir in the cream of mushroom soup. Mix in the Cheddar cheese until blended, then remove from heat. Preheat the oven to 350 degrees F (175 degrees C). Scoop out the centers of the Kaiser rolls on both the top and bottom. Spoon the ground beef mixture into the rolls. Wrap each one in aluminum foil. Bake for 20 minutes in the preheated oven, or until the rolls are toasted.
Cut sirloin into 6 oblong pieces, 3/16 inch thick. Lay out on waxed paper and sprinkle each piece with garlic, parsley, pepper and salt. Roll up each piece, beginning at the narrow end, and tie tightly with twine. Heat oil in large Dutch oven over medium-high heat. Place rolls in pot and brown, 1 to 2 minutes on each side. Pour in 1/2 cup of red wine, reduce heat to low and simmer 10 minutes. Pour in half of peeled, chopped tomatoes, cover and simmer 15 minutes. Mix together tomato paste and water. Combine with remaining peeled tomatoes, crushed tomatoes, and tomato sauce and add to pot in small increments, cooking down slightly after each, for a total of 30 minutes. Sprinkle in anise seed, oregano and sugar and simmer 1 hour more. Thirty minutes before serving pour in remaining wine and basil. Simmer until ready to serve.
Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker. Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk cream cheese and eggs together in a bowl until creamy. Add oat fiber, yeast, flaxseed meal, psyllium husk powder, Parmesan cheese, baking powder, and sweetener. Whisk until fully combined. Let dough rest until thickened, about 10 minutes. Divide dough into 6 portions; scoop onto the baking sheet. Form into your desired shape using wet fingers; smooth over the tops. Bake in the preheated oven until springy to the touch and tops are lightly browned, about 30 minutes. Transfer to a cooling rack.
Generously coat a cookie sheet with confectioners' sugar, and set aside. In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring. Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.
Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides. Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.
Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside. Prepare Knorr(R) Rice Sides(TM) - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time. Stir in chicken and onion. Sprinkle with bacon.
In a blender, combine ice, rum, limeade concentrate and carbonated water. Blend until smooth. Pour into glasses and serve.
Combine soy sauce, sake, pineapple, honey, white sugar, garlic, ginger, and fish sauce in a saucepan over medium heat; cook and stir until just boiling, about 7 minutes. Remove from heat, cool, and store in refrigerator.
Preheat an oven to 375 degrees F (190 degrees C). Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered. Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.
Grease a 2-quart baking dish. Toss together the bread cubes, crabmeat, Swiss cheese, Cheddar cheese, capers, and green onions in the baking dish. Mix together eggs, milk, sherry, mustard, and Worcestershire sauce in a bowl. Pour evenly over bread mixture. Cover tightly and refrigerate at least 2 hours, but no longer than 24 hours. Preheat oven to 350 degrees F (175 degrees C). Bake strata uncovered until knife inserted in the center comes out clean, about 45 minutes. Let stand 10 minutes before serving. Serve while still hot.
Place pork belly in the freezer until partially frozen, about 45 minutes; this will make cubing easier. Cut pork belly into 3/4-inch cubes. Fill a 5-quart cast iron pot 1/4 of the way with water. Add 1 teaspoon Cajun seasoning and bring water to a roaring boil. Add pork belly cubes. Cook until all of the water evaporates and fat renders from the pork, about 20 minutes. Cover pot once fat starts to sizzle and pop; cook and stir until cracklins are golden brown and crisp, about 15 minutes. Drain cracklins on paper towels. Season with remaining Cajun seasoning.
Pour the amaretto and whiskey into a glass with ice. Top with root beer. Stir and enjoy!
Place potatoes into a large pot of salted water; bring to a boil, reduce heat to medium-low, and simmer just until tender, about 20 minutes. Drain potatoes, transfer to a plate, and refrigerate until cool enough to touch. Preheat oven to 350 degrees F (175 degrees C). Dice cooled potatoes. Spread potatoes into the bottom of a 13x8-inch cake pan; top with diced kielbasa and diced egg. Season mixture with pepper. Stir sour cream and milk together in a bowl and pour over the ingredients in the cake pan. Sprinkle Cheddar cheese over sour cream layer. Bake in preheated oven until the cheese is melted and the casserole is hot in the middle, about 30 minutes.
Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove orange slices and spices before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish. Cut feet and membrane off the bottom side of each lobster tail. Run a knife inside the top of each tail to loosen meat from the shell. Squeeze some lemon juice between the meat and top side of loosened shell. Mix Parmesan cheese, butter, creamy salad dressing, and paprika together in a bowl. Shape 2 sheets of aluminum foil into boats just wide enough to hold lobster tails upright; sides should be 1 inch high. Set lobster tails belly-side up in boats. Squeeze more lemon juice over lobster meat. Spoon Parmesan cheese mixture evenly on top. Set lobster tails inside the prepared baking dish. Pour in 1/2 inch water around the boats. Place juiced lemon wedges in the water. Bake in the preheated oven until lobster meat flakes easily with a fork, about 10 minutes. Turn oven to broil; broil until tops are crispy, about 2 minutes. Crack oven door open; broil for 1 to 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 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 serving plate. Dust lightly with confectioners' sugar before serving.
Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat. Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water. Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour. Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden, 12 to 14 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan. Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl. Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine. Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves. Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.
Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper. Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.