HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts. Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend. Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts. Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.
Preheat oven to 400 degrees F (200 degrees C). Place the sliced peaches in an unbaked pastry shell. In a medium bowl, combine sugar, flour, salt, cinnamon and egg. Beat well and pour over peaches. Bake on bottom rack at 400 degrees F (200 degrees C) for approximately 30 minutes.
Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix. Add to 3 cups flour and yeast in food processor. Process and let rise until double. Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double. Bake at 375 degrees F (190 degrees C) for 25 minutes. Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.
In a large, heavy skillet, heat oil to 375 degrees F (190 degrees C). Fry the drumettes until lightly browned and no longer pink on the inside. Remove from heat and drain excess oil. In a large saucepan, bring the tomato soup and water to a boil. Reduce heat and simmer. Mix in the drumettes, green bell peppers and Vidalia onion. Simmer approximately 15 minutes.
Bring a large pot of lightly salted water to a boil. Add tomatoes and cook uncovered until peels start to break, about 10 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and slip skins off each tomato. Combine tomatoes, celery, and olives in a bowl; pour in enough vodka to completely cover. Marinate in the refrigerator, 8 hours to overnight. Strain and sprinkle celery salt over tomato mixture.
Bring a pot of lightly salted water to a boil; cook green bell pepper until tender, about 5 minutes. Remove with a slotted spoon and cool. Chop into small pieces. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, and onion is softened, 10 to 15 minutes. Add chopped green bell pepper, cooked rice, tomatoes, Worcestershire sauce, and tomato soup; stir to combine. Cover and simmer until heated through, about 15 minutes. Spoon beef and rice mixture into individual bowls; top each serving with Cheddar cheese.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish. Season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. Place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice. Bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes. Combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. Cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes. Remove scallops from oven and use tongs to turn each scallop over in the baking dish. Sprinkle the hot lemon-honey sauce evenly over the scallops. Return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.
Melt the shortening in a large skillet over medium high heat. Saute the chicken sections in the shortening for 2 minutes per side, or until browned. Remove chicken and set aside. Add the rice and green bell pepper, if desired, and saute for 3 minutes, or until slightly browned. Add the soup mix and water and stir together well. Bring this to a boil, then add the chicken, reduce heat to low and simmer for 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside. In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the chicken, celery, cashews, mayonnaise, onion, salt and lemon juice. Transfer the mixture to a casserole dish, then top with shredded cheese and potato chips. Bake uncovered for 20 minutes in the preheated oven, or until heated through and bubbly.
Preheat oven to 375 degrees F (190 C). Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in toffee and butterscotch chips. Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart. Evenly sprinkle with sea salt. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.
In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate. Remove pork chops from marinade and discard bag and marinade. Preheat grill for medium heat and lightly oil the grate. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
Beat shortening and sugar together in a large bowl using an electric mixer until creamy. Add eggs, orange zest, and vanilla extract. Combine corn flour, baking powder, cinnamon, and flour in another bowl. Stir and add 1/2 of the mixture to the shortening mixture. Beat on low speed until combined. Add the remaining flour mixture and knead with your hands until dough is combined. Preheat the oven to 350 degrees F (175 degrees C). Roll a small portion of the dough into a thin log; pinch ends together to form a small ring. Place on a baking sheet. Repeat with the rest of the dough. Place coricos as closely together on the baking sheets as you like; they do not spread. Bake in the preheated oven until coricos are golden brown all over, about 45 minutes. Remove and let cool.
Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion. Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks. Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan. Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan. Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
Melt the ghee in a large skillet over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown and the raisins begin to plump, about 5 minutes. Remove the cashews and raisins from the skillet and set aside. Add the lentils to the skillet and fry in the ghee until fragrant; stir the rice, milk, jaggery, and sugar into the lentils. Reduce heat to low and cook until the rice is tender, adding water as needed to keep moist, about 30 minutes. Mix the cashews, raisins, cardamom, and edible camphor into the mixture to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a deep baking dish. Spread spinach into the bottom of the prepared baking dish. Arrange chicken breasts atop the spinach in a single layer; top with sliced olives. Sprinkle feta cheese over the chicken and olives. Drizzle dressing over everything. Cover dish with aluminum foil. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and return penne pasta to the pot. Stir baked chicken mixture with the drained penne pasta.
Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper. Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands. Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).
Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon. In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly. Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon. With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.
Heat 1/4 cup butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in shallots, garlic, and leeks; cook until softened, 2 to 3 minutes. Add acorn squash, parsnips, carrots, celery, and celery root. Reduce heat to low and cook vegetables until softened, about 10 minutes. Transfer vegetables to a bowl. Preheat oven to 450 degrees F (232 degrees C). Heat remaining butter in the same skillet over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking the roux, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon, parsley, pepper sauce, salt, and pepper into the roux. Cook and stir gently until thick, 12 to 15 minutes. Stir in sherry vinegar. Add lobster meat and peas. Spoon roux mixture into a casserole dish or ramekins. Cover and place near or above the hot oven until ready to use. Unroll puff pastry. Cut sheets into crusts slightly larger than the pie plate. Press 1 layer onto the bottom of a 9-inch pie plate. Bake bottom crust in the preheated oven until light brown, about 8 minutes. Remove from oven and fill with roux mixture. Place top crust over filling; press its edges onto the bottom crust to seal. Continue baking until top crust is golden brown, 30 to 35 minutes.
Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.
Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture. Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets. Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely. Beat 1/3 cup butter, confectioners' sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.
Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder. Bake for 20 to 25 minutes in the preheated oven.
Place bread flour, 3/4 cup milk, 1/4 cup unsalted butter, 1/4 cup white sugar, 1 egg, 1 tablespoon cinnamon, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough, punch down, cover, and let rest for 10 minutes. Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Stir walnuts, brown sugar, 3 tablespoons white sugar, and 1 tablespoon cinnamon together in a bowl. Add 4 teaspoons milk and 1 tablespoon butter; mix well. Turn dough out onto a lightly floured surface and roll into a 15x12-inch rectangle. Cut into three 15x4-inch strips. Spread 1/3 the walnut mixture down the center of each strip. Moisten and roll the long edges of each strip together over the filling, and pinch to seal each rope. Line up the 3 ropes 1 inch apart on an ungreased baking sheet. To ensure an even braid, start braiding in the middle. Bring the left rope under the center rope, pass the right rope under the new center rope, and repeat braiding to the end. Starting in the middle again, pass the outside ropes over the center rope, repeating to the end. Press rope ends together and tuck in on each side. Cover loaf with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Beat water and egg together in a small bowl. Stir 2 tablespoons white sugar and 2 teaspoons cinnamon together in a separate bowl. Brush loaf with egg mixture and sprinkle with cinnamon sugar. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 20 to 25 minutes.
In a skillet, saute onion and garlic in butter, until onion becomes tender and begins to brown. Add undrained tomatoes, water, salt and pepper. Bring to a simmer. While soup is simmering, toast rolled oats in a heavy bottomed sauce pan, stirring till they are brown. Stir in oats to soup and cook for about 6 to 10 minutes, and then serve.
Mix cream cheese, black olives with liquid, chile-garlic sauce, and garlic salt together in a bowl until well combined. Refrigerate 1 hour. Serve with tortilla chips.
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture. Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.
Mix the spinach, pecans, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl stir together the minced garlic and olive oil. Clean portobello mushrooms by brushing them with a paper towel. Remove the stem and discard. Brush the mushroom caps with the garlic and olive oil mixture. Place them on a baking sheet with gills facing upward Sprinkle 1/4 cup of diced tomatoes on each mushroom cap. Bake for 13 minutes in the preheated oven. Remove from the oven and spread blue cheese on top of the tomatoes. Return the mushrooms to the oven and bake until the cheese is melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.
Pat chicken dry; season with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil. Add the chicken in 2 batches and cook until browned, 2 to 3 minutes per side. Remove from pot and set aside. Add onion and garlic to the pot. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add chicken stock, paprika, salt, pepper, and bay leaf and mix with a wooden spoon. Return chicken to the pot. Close and lock the lid. Set steam release valve to Sealing position and press Manual and high pressure. Set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in egg noodles. Close and lock lid; select High pressure and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Immediately release the pressure manually, about 5 minutes. Select Saute function. Mix cornstarch with water in a bowl and pour into the pot. Add heavy cream and sour cream. Mix thoroughly and turn off heat.
Slice beef against grain into 1/4-inch slices. Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether. Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.