HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan. Chop the semi-sweet chocolate baking bar into 1-inch pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
Preheat grill for medium heat and lightly oil the grate. Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated. Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil. Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip. Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes. Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.
Mix kale, red onion, and raisins in a large bowl. Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.
In a medium bowl, mix cranberries and sugar. In the refrigerator, allow the mixture to stand 4 hours. Place cranberry and sugar mixture in a colander. Place colander in a large bowl. Allow the mixture to drain 8 hours, or overnight. Discard drained juices. Place cranberry mixture in a medium bowl. Stir in grapes, walnuts, marshmallows and thawed frozen whipped topping. Chill in the refrigerator until serving.
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!
Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes. Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes. Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours. Line a baking sheet with a silicone baking mat. Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt. Bake in the preheated oven until golden brown, 18 to 20 minutes.
Put marshmallow chicks in a glass jar or bottle and top with vodka. Cover jar. Allow marshmallows to sit until colored coating is dissolved into the vodka and marshmallows are mostly dissolved, 2 to 3 days. Strain marshmallow pieces out of vodka. Pour vodka back into the bottle or another airtight container.
Drain off about half of the juice from the beans and put them into a saucepan. Mix in the lemon juice, chilies, garlic, onion, picante sauce, pepper, Cajun seasoning, sazon seasoning and paprika. Bring to a simmer over medium heat, and cook for about 7 minutes. Remove the chilies and garlic before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Combine flour, pumpkin, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla extract, salt, and cinnamon sugar in a bowl until dough is smooth. Spoon dough, about 1 tablespoon per cookie, onto baking sheet. Bake in the preheated oven until edges of cookies are beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet. Combine tomatoes, feta, arugula, and garlic in a small bowl. Arrange mushroom caps, stem side up, on the prepared baking sheet. Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Roast in preheated oven until mushrooms begin to soften, 5 to 7 minutes. Remove from oven. Sprinkle caps with Parmesan cheese; divide tomato mixture evenly between each mushroom cap. Season with salt and pepper; drizzle with remaining 2 tablespoons olive oil. Top each mushroom with 2 slices of fontina cheese. Return to oven until cheese is melted, but tomato mixture is still cool in the center, about 3 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spread butter into the bottom of a 9x13 inch baking dish. Arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper. Bake for about 12 minutes in the preheated oven. Meanwhile, whip egg whites in a clean dry bowl until stiff peaks form. Fold in the parsley, mustard and tarragon. Spread the egg white mixture over the fish in a layer about 1 inch thick. Sprinkle bread crumbs over the top. Return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.
Cover 4 plates with lettuce. Top with all remaining ingredients except dressing. Drizzle with dressing just before serving.
Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan. Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.). Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.
Beat butter, white sugar, and brown sugar together in a bowl until fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, cinnamon, salt, and cayenne pepper in a separate bowl. Mix the dry ingredients into the butter mixture. Stir in cooked rice, chopped walnuts, and chopped chocolate. Cover bowl with plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet. Roll dough into walnut size balls; arrange on cookie sheets, about 12 per sheet. Bake in preheated oven until golden brown, about 15 minutes. Let cool on sheet 5 to 10 minutes; transfer to wire racks to cool completely.
Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes Sprinkle with cheese and bake 3-5 minutes more until cheese melts.
In a medium size bowl, whip softened cream cheese with a whisk. Mix in olives, parsley, and red pepper flakes. Season to taste with salt and pepper. Spoon mixture into a serving bowl, and top with sesame seeds.
Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat. Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes. Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed. Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears. Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.
Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt. Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels. Preheat oven to 225 degrees F (110 degrees C). Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it. Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan. Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.
Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture. Marinate chicken in the refrigerator for at least 4 hours. Preheat oven to 400 degrees F (200 degrees C). Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle lemon zest and drizzle lemon juice over the chicken.
Preheat oven to 350 degrees F (180 degrees C).
 Watch Now Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
 Watch Now Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
 Watch Now Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
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Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane. Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems. Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more. Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens. Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw. Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw. Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil. Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil. Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well. Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated. Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.
Mix the cabbage and carrot together in a bowl. Stir the egg and soy sauce into the vegetables and mix until combined. Heat the butter in a large skillet over medium heat. Make a patty with the vegetable mixture the size of a slice of bread. Place the patty into the skillet, and cook until browned on both sides, about 3 minutes per side. Place the patty between two slices of toasted bread to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl. Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removing from pan.
In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish. Heat oil in a large heavy skillet over medium-high heat. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours. Remove chicken from marinade and shake to remove excess moisture; reserve marinade. Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups. Bake in the preheated oven until golden brown, about 15 minutes.
In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes. Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.
Heat oil in a pot over medium-high heat. Cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. Stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot. Bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. Remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.
Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.
Mix mayonnaise, lime juice, garlic, and cayenne pepper together in a bowl until smooth.
Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium. Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender. Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat. Pour a few drops of olive oil in bowl for added flavor and dish up soup.
Combine sugar and 1 cup water together in a saucepan; bring to a boil for 3 minutes. Remove saucepan from heat and stir in strawberry drink mix. Pour strawberry drink into a large stockpot and stir in pineapple juice, lemonade concentrate, lemon-lime soda, and 4 cups water. Pour mixture into a large freezer-safe container and freeze until solid, at least 4 hours. Remove container from freezer and allow to thaw slightly, about 15 minutes. Break mixture apart with a spoon and place in a punch bowl and stir in lemon-lime soda.
Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes. Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.