HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper. Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into one of the prepared pans. Mix 1/2 of the strawberry-flavored gelatin and 2 teaspoons strawberry extract into the remaining batter. Divide between the remaining 2 pans. Bake cakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; let cool completely. Set aside 9 to 12 whole strawberries for decoration. Chop remaining strawberries and pat dry with a paper towel. Beat cream cheese with the remaining strawberry-flavored gelatin. Add remaining 2 teaspoons strawberry extract and confectioners' sugar; beat until filling is smooth. Fold in chopped strawberries. Place 1 pink layer on a cake plate. Cover with 1/2 of the strawberry filling. Add the plain cake layer. Cover with remaining strawberry filling and position second pink layer on top. Make frosting by beating heavy cream, confectioners' sugar, and vanilla extract together until dense enough to spread. Spread frosting over the top and sides of the cake. Place a piece of parchment paper on top of the cake. Run spatula over the paper to smooth the top. Peel off the paper. Pipe 9 to 12 swirls of frosting around the rim of the cake; place whole strawberries on top.
Preheat oven to 350 degrees F (180 degrees C) and grease cookie sheets. Mix together flour, oatmeal, sugar, and coconut. Melt the butter or margarine, and combine with the water. Add the liquids to the dry ingredients. Place spoonfuls of mixture on tray well spaced. Bake in center of oven for 15-20 minutes.
For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts. Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.
Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes. Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour. Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.
Preheat oven to 375 degrees F. Scoop out pulp of zucchini and chop. Heat oil in medium saucepan over medium heat and cook zucchini pulp, stirring occasionally, until tender, about 2 minutes. Stir in water and Knorr(R) Fiesta Sides(TM) - Mexican Rice. Bring to a boil. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Arrange zucchini on baking sheet. Evenly fill with rice mixture. Sprinkle with cheese. Bake 25 minutes or until zucchini are tender.
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes. Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.
Mix sour cream, coconut, marshmallows, and pineapple together in a bowl; garnish with mandarin oranges. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture. Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
Spread butter onto both sides of bread. Cut a 2-inch circle out of the center of the bread. Heat a skillet over medium-high heat. Place bread in the skillet and toast for 1 minute; flip and toast the other side for 1 minute. Crack the egg into the hole of the bread; cook until egg to desired doneness, 2 to 4 minutes. Place Muenster cheese on top of the bread and egg; cook until cheese is melted, 1 to 2 minutes.
In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, Worcestershire sauce, mustard, and brown sugar until well blended. Cover, and refrigerate until ready to use.
In a medium bowl, use a hand mixer to blend cream cheese, salsa and mild Cheddar cheese. Spread the mixture into a medium serving dish. Sprinkle with black olives, green onions and red bell pepper. Cover and chill in the refrigerator until serving.
Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired. Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle. Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners. Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter. Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish. Bake in preheated oven for 1 hour, or until top is crunchy.
In a small bowl, mix together onion powder, dill weed, garlic powder, salt, pepper, and vegetable oil.
Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.
In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom. Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap. Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start. After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done. Alternatively, choose the Basic or White Bread setting, and Start.
Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating. Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended. Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended. Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.
Melt 1 cup of mint chocolate chips with 1/2 cup butter in a large saucepan over very low heat, and stir to combine. Mix in the chocolate wafer crumbs, coconut, and walnuts, and press the mixture into the bottom of an 8x8-inch square pan. Chill until the crust is set, at least 30 minutes. Place 1/4 cup of softened butter into a mixing bowl, and beat in confectioners' sugar, milk, custard powder, and peppermint extract until the filling is smooth and thick. Beat in green food coloring, 1 drop at a time, to reach desired green color. Spread the filling on the crust in a smooth layer; refrigerate until set, at least 30 minutes. Melt together 3/4 cup of mint chocolate chips with 1 tablespoon butter in a small saucepan over very low heat, and stir to mix thoroughly. Allow the mixture to cool for several minutes, then spread on chilled mint filling layer. Return the dish to refrigerator, chill until set, at least 1 hour, and cut into squares to serve.
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Preheat oven to 375 degrees F (190 degrees C). Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
In a large, non-metallic bowl, combine sourdough starter, water, flour and powdered milk. Let ferment uncovered, for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch pan with cooking spray and, using a small sieve or shaker, dust lightly with cocoa powder. In a separate large bowl, mix together sugar, oil, salt, vanilla, cinnamon and baking soda. Add eggs, melted semi-sweet baking chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into a 9x13 inch baking pan. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least 10 minutes before serving, excellent served slightly warm. Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake. This cake can also be baked in 2 - 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the unfrosted layered cake rounds for an impressive look during the holidays!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish. Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Blend spinach, beet, yogurt, raspberries, blueberries, ice cubes, and cucumber together in a blender until smooth.
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners. Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter. Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of a large glass with water and dip into the salt. Fill the glass with ice, and set aside. Pour the tequila, orange liqueur, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glass. Slowly pour in grapefruit soda to serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper. In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Set slow cooker on Medium, add the sliced onions and cover. Place the ribs on a baking sheet, season with salt and ground black pepper, and place under the preheated broiler until brown, about 5 minutes. Place the browned ribs into the preheated slow cooker with the onion. Cover and cook for 4 hours. After 4 hours, pour the entire bottle of barbeque sauce over the ribs and onions, pour water into the barbeque sauce bottle, shake and pour into the slow cooker to prevent sticking. Stir gently to combine the water and barbeque sauce. Cover and cook until tender, about another 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets. Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle). Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.
Chill a metal bowl in the freezer. Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. Add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook wings in the hot oil until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. Add garlic-hot sauce to wings and toss to coat. Transfer coated wings to a serving platter and garnish with green onion.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with the avocado oil. Place chicken on the baking sheet. Bake in the preheated oven for 15 minutes. Cut chicken breast in half horizontally and top each half with tomato sauce, oregano, and mozzarella cheese. Continue cooking until chicken is no longer pink in the center and the cheese is melted, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream. Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.
Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with three olives on a pick or a lemon twist.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking sheet lightly with cooking spray. Press cookie dough onto the prepared baking sheet. Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove crust and let cool, about 5 minutes. Leave oven on. Spread almonds onto a baking sheet. Toast in the preheated oven until almonds start to turn golden brown and become fragrant, 10 to 15 minutes. Let cool briefly and chop into desired size. Mix apricot preserves, peach preserves, strawberry preserves, and honey together in a bowl. Spread over the cookie dough in the pan. Spread almonds lightly over preserves. Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over almonds. Let chocolate set, about 5 minutes. Cut into bars.
Grease and flour a 9x5 inch loaf pan and line bottom with parchment paper. Sift together the flour, cinnamon, nutmeg, baking soda and salt. Set aside. Place a rack in the bottom of a large pot, over medium heat, and fill to the top of the rack with boiling water. In a large bowl cream the lard and sugar until fluffy. Beat in the eggs. Mix in the walnuts, chopped raisins, currants, dates, bread crumbs, and orange juice. Stir in the flour mixture until smooth. Pour into prepared pan. Cover the top with 2 layers of parchment paper and tie down with string. Place the pan on the rack. Cover pot and steam cake for 3 hours. Make sure to add water as it evaporates. Serve warm with Hard Sauce. To make the Hard Sauce: In a saucepan cream 2 tablespoons butter and 3/4 cup confectioners' sugar. Add 1/8 cup boiling water and 1/8 cup brandy. Cook, stirring, until clear and pour over individual servings.
With a fork, flake tuna into a small bowl. Mix in ginger, pepper, chopped onion, curry powder, mayonnaise, and lemon juice.
Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight. Preheat oven to 300 degrees F (150 degrees C). Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops. Cook on Low until the pork chops are very tender, 4 to 6 hours.
First make the pastry. Place the flour, butter, egg and Maille(R) Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes. Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham. Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg. Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.