HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes. Spread the melted chocolate chips over the top. Let cool and cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners. Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl. Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties. Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes. Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again. Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and reserve pasta. Meanwhile, place the olive oil into a skillet set over medium-high heat. Stir in the onion, and cook until soft and translucent, about 5 minutes. Add the venison and cook until crumbled and no longer pink, about 10 minutes. Drain, if necessary. Stir in the tomato sauce, basil, and garlic powder. Season to taste with salt and pepper, and turn off the heat. Assemble the casserole by spooning a layer of the venison sauce over the bottom of the prepared baking dish. Sprinkle the sauce with Parmesan cheese, and layer with cooked pasta. Top with the sauce, layer with pasta, and half of the Mozzarella. Repeat the layers to use the remaining ingredients, ending with a layer of Mozzarella cheese. Cover the dish with aluminum foil. Bake in preheated oven for 20 minutes. Remove the foil cover and bake until the cheese topping is light gold, about 10 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired. Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!
Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools. Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal. Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
Whisk the egg with a fork in a small bowl. In a separate bowl, stir together the flour and pepper. Heat the oil in a heavy skillet or deep fryer to 375 degrees F (190 degrees C). Dip each onion ring into the egg and then coat with flour. Add them to the hot oil a few at a time. Fry until golden brown, turning once if needed, it should take about 3 minutes. Set them onto a paper towel-lined plate to drain and cool. Chop into 1/2 inch pieces. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the green beans, cream of mushroom soup, and milk. Stir in about half of the onions. Transfer to a casserole dish. Bake in the preheated oven until heated through and bubbly, about 25 minutes. Remove from the oven and sprinkle the cheese and remaining onions on top. Bake until browned on the top, about 10 more minutes. Remove from the oven and garnish with a sprinkle of paprika and black pepper.
Pour gelatin mix over cottage cheese in a large bowl. Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture. Refrigerate at least 1 hour before serving.
Preheat a panini press according to manufacturer's instructions. Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender. Place chopped tomato and garlic in the blender. Blend with bell pepper until a smooth sauce forms, about 2 minutes. Season sauce with oregano, salt, and black pepper. Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side. Drizzle olive oil over bread slices; flip and spread with a generous amount of sauce. Place 2 slices bread, oil-side down, on the panini press; add 1 slice of mozzarella cheese. Top with eggplant mixture and second slice of mozzarella cheese. Place second slice of bread, oil-side up, on top. Grill on medium-high until golden and cheese is melted, about 5 minutes.
In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can. Preheat the oven to 350 degrees F (175 degrees C). Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.
Fill a highball glass with ice cubes. Pour on rum, vermouth and banana liqueur. Stir.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan. Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl. Whisk eggs and vanilla extract together in a small bowl. Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth. Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter. Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.
Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.
Heat water in a double boiler to a low simmer. Add Coconutmilk Creamer, Culinary Coconutmilk and organic brown cane sugar to the double boiler bowl. Whisk occasionally until sugar is melted and mixture is very warm but not hot. Drop in chocolate and whisk until fully incorporated. Remove bowl from double boiler and stir in coffee. Use immediately or refrigerate. To make Vegan Irish Coffee, combine Vegan Irish Cream and whiskey in a jar and give it a shake. Pour 4 to 5 ounces into an ice filled glass (coffee cubes if you have them!). Dust with cocoa powder. Smack a mint sprig to release its oil and lay on top of the drink.
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough. Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet. Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C). Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk; pour over noodle mixture. Sprinkle with parmesan cheese. Bake in a preheated oven for 30 minutes.
Fill a tumbler glass with ice cubes. Pour in the schnapps, rum, and pineapple juice. Add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan. Sift together flour, baking powder, and salt in a bowl. Blend oil, sugar, eggs, and carrots in a blender, stopping to scrape down sides, until creamy and smooth, about 1 minute. Pour puree into a large bowl, then whisk in flour mixture until combined. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into center comes out clean, about 40 minutes. Transfer pan to a rack to cool, about 1 hour. Stir together milk, chocolate, honey, and butter in a heavy saucepan and bring to a boil over medium heat, stirring. Reduce heat to medium-low and simmer, stirring constantly, until mixture is smooth, thick, and reduced to about 1 1/8 cups, about 10 minutes. Pour frosting into a metal bowl and set in a larger bowl of ice water. Stir frosting until cooled and thickened, about 5 minutes. Frost cake evenly and cut into 12 pieces to serve.
Bring water to a boil in a saucepan. Add quinoa, raisins, golden raisins, and rum; reduce heat and simmer, covered, until water is absorbed, about 10 minutes. Remove from heat and keep covered, about 5 minutes. Fluff quinoa mixture with a fork and stir in cinnamon. Ladle into 6 serving bowls; top each with 1 tablespoon maple syrup.
Heat oven to 400 degrees F. Wash sweet potatoes; pat dry. Prick with a fork; place in a shallow baking dish. Bake 40 to 50 minutes or until soft. During the last 10 minutes of baking, prepare sauce. Melt shortening in medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer, covered, 5 minutes or until cranberries start to pop. Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook 1 to 2 minutes or until mixture is slightly thickened. Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on serving platter. Top each with cranberry sauce.
Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups. Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups. Bake in preheated oven 25 to 30 minutes, until set.
Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat. Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.
Preheat oven to 350 degrees F (180 degrees C). Combine all ingredients and mix well. Batter will be thick. Roll dough into balls the size of nickels. Place on greased cookie sheets about 2 inches apart. Bake for 8 to 10 minutes. When cookies are cool, frost the bottoms of half of the cookies with Faux-reo filling(see footnote) and stick bottom-to-bottom with another unfrosted cookie.
Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a large bowl. Melt 1/2 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in buttermilk and egg. Add to flour mixture; stir just until combined. Fold chocolate chips gently into batter; allow to rest for 5 minutes. Make the peanut butter sauce by melting 1/4 cup peanut butter and 1/4 cup butter together in a large microwave-safe liquid measuring cup in the microwave for 30 seconds. Whisk in confectioners' sugar and 1/8 teaspoon salt. Heat a large nonstick skillet over low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Sprinkle with candy-coated chocolate pieces. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more. Transfer to a plate; top with peanut butter sauce and more chocolate candies.
Preheat the oven to 400 degrees F (200 degrees C). Heat a dry saucepan over medium-high heat. Add coriander, caraway, and cumin seeds; toast until smoky, about 2 minutes. Transfer to a mortar and pestle and roughly grind the spices together. Rub spices over both sides of the lamb; pat down to make a crust. Season with salt and pepper. Heat 1 tablespoon olive oil in an oven-proof skillet over medium-high heat. Add lamb, fat-side down. Cook, flipping halfway, until both sides are browned, about 5 minutes. Immediately transfer the skillet to the oven. Roast lamb in the preheated oven until no longer red in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Remove from oven and let rest, about 5 minutes. Combine mint, cilantro, lime juice, agave nectar, vinegar, and garlic in a food processor. Season with salt and pepper. Process until finely chopped. Slowly drizzle in 1/2 cup olive oil while blending to make the sauce. Slice the rack of lamb. Spoon the mint and coriander sauce over each serving.
Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet. Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Cut a hole at the top of each sandwich roll and hollow out the bread leaving about a 1/2 inch shell (discard the extra bread or save for another use). Place rolls on a rimmed baking sheet. Lightly oil a skillet and place over medium to medium-high heat. Cook ground beef and stir to crumble. Cook until no longer pink, about 10 minutes. Use a paper towel to sop up any grease, if necessary. Pour sloppy joe sauce over the beef and continue cooking until heated through, about 5 minutes. Evenly spoon beef mixture into each sandwich roll and top with shredded Cheddar cheese. Bake in preheated oven until cheese is melted, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper. Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined. Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan. Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool. Reduce oven temperature to 350 degrees F (175 degrees C). Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars. Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble. Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks. Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.
Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool. Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool. Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.
In a blender combine orange juice, apple juice, honey, vanilla, milk powder, banana and ice cubes. Blend on high speed for 30 seconds. Serve immediately.
Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and jalapeno pepper. Cook, stirring constantly, until mostly tender, about 3 minutes. Add cumin; cook and stir until peppers are coated, about 1 minute. Add half-and-half and let simmer until nearly boiling. Reduce heat to low; slowly stir in American cheese, fontina cheese, mozzarella cheese, red pepper flakes, salt, black pepper, garlic powder, onion powder, and nutmeg. Cook, stirring queso dip constantly, until cheeses are completely melted, about 5 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place frozen chicken breasts on a baking sheet and bacon strips on another sheet. Place both pans in the preheating oven. Heat chicken until thawed, about 12 minutes; remove from oven. Continue baking the bacon until crispy, 16 to 18 minutes more. Leave oven on; remove bacon, dry on a paper towel, and chop into pieces. Place 1 cup of the queso dip in the bottom of a large ovenproof skillet or dish. Arrange chicken on top and sprinkle with Cheddar cheese and Monterey Jack cheese. Bake in the hot oven until cheeses have melted, 5 to 8 minutes. Sprinkle with the chopped bacon pieces and green onion.
Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick. Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally. Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside. Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.
Bring leg of lamb to room temperature, about 2 hours. Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker. Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans. Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.