HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray. In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish. Bake in preheated oven 15 minutes, until very lightly browned. Cool completely. In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust. Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Blend black beans in a blender until smooth. Add bananas and vanilla extract; blend until smooth. Gradually add dates, a few at a time, and blend until evenly incorporated. Whisk oat flour, cocoa powder, flax seed, baking powder, and baking soda together in a bowl. Beat bean mixture into flour mixture on low to medium speed until batter is well blended; fold in walnuts. Spoon batter into prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from sides of dish, about 50 minutes.
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. Sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley. Bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes. Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree soup in batches until smooth and return to the pot. Stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside. In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth. Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
In a Dutch oven brown beef over medium high heat. Drain off any fat. Add the peppers to the browned meat and saute for 3 minutes. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes. Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet. Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes. Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.
Preheat the broiler Cut bread into thirds. Spread each third with processed cheese sauce. Sprinkle with olives. Roll thirds jelly-roll fashion. Wrap each with half a strip of bacon, securing with toothpicks. Arrange wrapped bread rolls in a single layer on a large baking sheet. Broil, checking frequently, until bacon is evenly browned and has reached desired crispness, about 5 minutes.
Cut marshmallows in half. Melt chocolate-hazelnut spread in a microwave-safe bowl, about 30 seconds. Pour cereal in a bowl; place a baking sheet alongside. Dunk each marshmallow half in chocolate-hazelnut spread, then coat with rice cereal. Place on the baking sheet; freeze until firm, about 30 minutes.
Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed). In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Preheat oven to 400 degrees F (200 degrees C). Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat. Lower oven temperature to 350 degrees F (175 degrees C). Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet. Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese. Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.
Combine chicken, mango, black beans, red onion, cilantro, garlic, and red pepper flakes in a large bowl. Divide chicken mixture among tortillas. Roll up tortillas. Toss salad greens with dressing in a large bowl; garnish with macadamia nuts. Serve each wrap with 2 cups of salad.
Stir water, 1/2 cup sucralose sweetener, and cornstarch together in a small saucepan over medium heat until sugar and cornstarch dissolve completely. Stir blueberries and lemon juice into the liquid; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 5 minutes. Transfer the blueberry mixture to a bowl, cover with plastic wrap, and refrigerate until chilled completely, about 1 hour. Whisk half-and-half, milk, 1 cup sucralose sweetener, coffee creamer, pudding mix, and vanilla extract together in a large mixing bowl. Fill ice cream maker 2/3-full; freeze according to manufacturer's directions. Refrigerate remaining mixture. Transfer finished ice cream from ice cream maker to a large bowl; keep in freezer. Whisk remaining half-and-half mixture and pour into ice cream maker; freeze according to manufacturer's directions. Top first batch of ice cream with the blueberry mixture; add the second batch of ice cream. Swirl together and freeze until ready to serve.
Combine mayonnaise, lime juice, wasabi paste, 1 clove garlic, and 1/2 teaspoon ginger in a small bowl. Add just enough water to give dressing a drizzling consistency. Season with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add white parts of the scallions, 2 cloves garlic, and 1/2 teaspoon ginger. Stir until softened, about 2 minutes. Add bok choy and 1 tablespoon water. Cook until leaves wilt, about 3 minutes. Season with salt. Transfer bok choy mixture to a plate. Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Pat salmon dry with paper towels; season with salt and pepper. Place salmon skin-side down in the skillet. Cook until skin is crispy, about 6 minutes. Flip salmon and reduce heat to medium. Cook until flesh is opaque, about 4 minutes more. Transfer salmon to serving plates; drizzle wasabi dressing on top. Garnish with green parts of the scallions. Serve bok choy mixture alongside.
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Cook pasta according to package directions. Drain and set aside. Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside. Heat 2 teaspoons olive oil in the same skillet on medium-high heat. Saute the smoked sausage for 5 minutes, or until golden brown, stirring occasionally. Remove smoked sausage and set aside. Add the zucchini and vegetable broth to the skillet and simmer until zucchini are soft, about 5 minutes. Add spinach, white beans and cherry tomatoes; continue to simmer for 2 minutes until spinach is wilted and tomatoes are soft. Turn the heat to low; add the pasta and smoked sausage to the vegetables mixing well to combine and cook for 30 seconds until heated through. Garnish with toasted pine nuts and serve warm.
Combine sugar, shortening, cream, corn syrup, salt and slivered chocolate in a saucepan. Cook over low heat until chocolate and shortening melt, stirring continuously. Bring to rolling boil 220 degrees F (105 degrees C) and hold one minute. Remove from heat and begin beating and beat until 120 degrees F (49 degrees C). Add vanilla and beat to spreading consistency.
In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.
Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes. Shake oil mixture well and divide between dipping dishes.
Preheat oven to 350 degrees F (175 degrees C). Separate the eggs. Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool. Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy. Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter. To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes. Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing. Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.
Place golden raisins into a bowl, drizzle with vodka, and allow raisins to soften overnight. Mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes. Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm. Transfer yeast mixture into a large mixing bowl. Stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour. Mix melted butter, 1/2 cup sugar, orange blossom honey, lemon zest, vanilla extract, and salt together in a bowl. Beat butter mixture into the batter, then beat in eggs and egg yolk. Mix 2 1/2 cups of flour into the dough. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed. Form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours. Punch down dough, knead a few times, and divide dough into 4 pieces. Coat inside of clean 14-ounce cans with butter. Line cans with parchment paper. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can. Cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. Bake until kulich are risen and lightly browned, 45 to 50 minutes. Let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks. Beat egg white in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. Beat lemon juice into frosting. Frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. Refrigerate leftovers.
Preheat oven to 400 degrees F (200 degrees C). Center each piece of fish on an individual piece of aluminum foil (large enough to enclose the fish when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion, and red and yellow peppers between the 6 pieces of fish, and place on top of the fillets. Sprinkle evenly with the capers and parsley. Drizzle each fillet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Fold and seal the foil into a packet and place on a baking sheet. Leave 2 inches between each packet for even cooking. Bake in preheated oven for 20 minutes. Let rest for 5 minutes and unwrap. One packet per person.
Stir orange juice, lemon juice, lemon zest, ginger, and soy sauce together in a bowl; pour into a resealable plastic bag. Add swai fillets, coat with the liquid, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours. Remove fillets from marinade and shake to remove excess moisture. Discard remaining marinade. Season fish with salt and pepper. Heat oil in a large skillet over medium heat. Fry fish in hot oil until the flesh flakes easily with a fork, 3 to 4 minutes per side.
Top each of 2 cracker halves with half chocolate bar and 2 toasted marshmallows. Add fresh berries and remaining crackers. Gently press. Serve immediately. 4
Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray. Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside. In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium heat. Add chicken and onion; cook and stir until chicken juices run clear and onion softens, about 5 minutes. Place cubed potatoes in a pot and cover with water; bring to a boil. Cook for 5 minutes; drain. Combine chicken mixture, potatoes, thawed vegetables, and gravy in a large bowl. Add onion powder, garlic powder, thyme, salt, and black pepper; stir until well-distributed. Pour mixture into a 9-inch glass baking dish and arrange potato nuggets in a single layer on top. Bake casserole in the preheated oven until bubbly around the edges, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture. Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough. Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated. Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet. Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 7x11 1/2-inch pan. Mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. Lightly press mixture into the prepared pan. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool for 10 minutes before cutting into bars. Let bars cool completely before removing from pan.
Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish. Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches. Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray. Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Stir the beets, oranges, onion, vinegar, and orange juice together in a bowl; serve immediately or chill until needed.
Pour limeade into a large pitcher with a lid; stir in water, rum, grenadine syrup, lime juice, and bitters until well mixed. Cover pitcher and freeze punch until slushy, 8 hours to overnight. Fill individual serving glasses with ice; Spoon about 3 tablespoons punch-slush mixture over ice. Top with club soda and stir gently.
Slice sausage lengthwise, then cut into 1/4-inch slices. Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).
Place beans in a bowl; cover with plenty of water. Soak for 8 hours or overnight. Drain beans and transfer to a large pot; cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. Bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. Drain and season with salt. Grind walnuts and garlic to a fine paste in a food processor. Add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. Process until smooth. Mix beans, onion, chicken, and dressing in a bowl. Chill in refrigerator for at least 1 hour before serving. Garnish with 1 tablespoon parsley and 2 tablespoons cilantro.
Melt the butter in a wok over medium heat. Add the onions, and fry until soft. Crumble in the ground beef; cook and stir until evenly browned. Push all of the beef and onion out to the sides, leaving a pool of butter in the center. Add the yeast spread to the pool, and mix until dissolved. Stir into the ground beef. Mix in the paprika, and bouillon cubes. The mixture will start to become sticky and bind together. Mix in the water and gravy mix. It will be sticky at first. Just stir and bring to a simmer, and it is ready to serve.
Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.