HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly. Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners. Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips. Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar. Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.
Fill 2 tall glasses with ice cubes. Pour in equal parts peach nectar and orange juice to fill the glasses. Stir.
Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes. Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, stir together flour, milk and eggs; stir until smooth. Drop butter into a 9x13 inch baking pan. Place the pan into preheated oven until butter has melted. Pour batter into pan. Bake for 15 to 20 minutes, until batter has set.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts. Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.
Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes. Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes. Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly. Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.
Whisk the egg yolks into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust. Refrigerate for 2 hours if made without egg yolks, 4 hours or overnight with egg yolks.
Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer. Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.
Preheat oven to 325 degrees F. Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside. Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.
Season pork chops with salt and ground black pepper. Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate. Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket. Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce. 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).
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness. While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour. To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.
Combine mangos, yogurt, milk, cream, confectioners' sugar, and cardamom in a blender; blend until smooth and frothy. Pour into glasses and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool. In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top. Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees F (82 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Stir chicken, cream cheese, and garlic powder together. Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet. Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.
Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.
Stir together the sour cream, mayonnaise, chipotle powder, garlic powder, salt, and lime juice in a non-reactive (glass) bowl. Cover and refrigerate 2 hours to overnight. Stir in additional chipotle powder to taste before serving if desired.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Place the red peppers on the prepared baking sheet, and bake until tender, about 15 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the black-eyed peas and chard. Bring the mixture to a simmer, and cook until the chard is wilted, 5 to 8 minutes. Mix in the cooked brown rice, sprinkle with salt and pepper to taste, and lightly stuff the mixture into the red peppers. Serve hot.
In large bowl, combine flour, oats, baking powder and salt; mix well. In separate medium bowl, combine milk, egg and oil; blend well. Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix). Add one of the stir-in options, if desired; mix gently. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375 degrees F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve & enjoy!
Bring milk to a simmer in a saucepan set over medium heat. Whisk eggs in a large bowl until smooth. Whisk half of the hot milk into the eggs. Pour egg and milk mixture back into the saucepan and cook over low heat, whisking constantly, until thickened into a custard, 3 to 4 minutes. Remove from heat; stir in white chocolate until melted. Stir in heavy cream and almond extract. Refrigerate custard until thoroughly chilled, at least 1 hour. Freeze in an ice cream maker according to manufacturer's instructions, 20 to 25 minutes. Transfer to a freezer-safe container and freeze until firm, 3 to 6 hours.
Add warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and mixture forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with remaining oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume. Heat oven to 450 degrees F. Spray baking sheet with cooking spray; sprinkle with cornmeal. Place dough on prepared baking sheet; pat into 13x9-inch rectangle. Bake 5 min. Spread with barbecue sauce; top with all remaining ingredients except cilantro. Bake 10 to 12 min. or until crust is golden brown and cheese is melted. Top with cilantro.
Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C). Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed. Place the chuck roast into a mixing bowl, and rub all over with the spice mixture. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil. Preheat an oven to 325 degrees F (165 degrees C). Bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. Uncover the beef, and shred with two forks while still hot.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, combine flour, 2 cups sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well. Stir in the chopped apple, nuts and coconut. Pour into prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake and let stand for 1 hour before turning out. To make the glaze: In a saucepan, combine butter, 1 cup sugar, 1/2 teaspoon baking soda and 1/2 cup buttermilk. Bring to a rolling boil and pour over cake.
Set the oven to broil, and preheat for 5 minutes. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins. Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes. Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. Stir the chile paste through the vegetable mixture. Whisk the cornstarch into the white wine in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. Remove from heat and set aside to cool. Place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. Place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. Roll phyllo and turkey mixture. Twist the log about 1 inch from each end to make a firecracker shape; place on greased cookie sheet. Repeat with remaining phyllo and mixture until all are used. Lightly brush the firecrackers with vegetable oil. Bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. Serve with the sweet and sour sauce.
Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease. Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes. Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.
Preheat the oven to 375 degrees F (190 degrees C). Line muffin pans with paper liners, and spray the tops with cooking spray. In a large bowl, mix together the margarine, 1 1/4 cups of sugar, and salt until smooth. Beat in the eggs one at a time until well blended. In a separate bowl, stir together the flour and baking powder. Spoon some of this mixture onto the blueberries, and toss to coat. This will keep them from sinking to the bottom. Stir the remaining flour mixture into the bowl with the eggs, alternating with the soy milk, vanilla extract, and lime juice. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling to the top. Sprinkle a little sugar over the tops of the muffins. Bake for 25 minutes in the preheated oven, or until muffin tops are golden brown, and the tops spring back when pressed lightly. Cool for at least 10 minutes before removing from pan.
In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes. Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly. Bake in the preheated oven until edges are golden, about 15 minutes.
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet. Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper. Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning. Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined. Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant. Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese. Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
Preheat oven to 300 degrees F (150 degrees C). In a baking dish, mix the cranberries and sugar. Bake 1 hour in the preheated oven, stirring often. Mix in the brandy to serve.