HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended. Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool 20 minutes before topping. For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving.
Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, 7 to 8 minutes. Drain. Place basil leaves, pine nuts, and garlic in a food processor; pulse briefly until ground together. Add zucchini, 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan cheese, lemon juice, salt, and pepper; pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth. Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, reserving a few tablespoons of cooking water. Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans. In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans. Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.
Mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Sprinkle remaining bacon bits over dip before serving.
Stir mustard and marmalade together in a bowl. Heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving plate. Pour vinegar into blueberry mixture in skillet; season with salt and pepper. Cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. Pour sauce over chicken to serve.
Gently dip zucchini blossoms in beaten egg and shake off the excess. Press into flour; coat with bread crumbs. Place breaded blossoms on a plate; do not stack. Heat olive oil in a large frying pan over medium-high heat. Fry blossoms, working in batches, until both sides are golden brown, about 5 minutes each side. Season with salt and black pepper.
Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.
Mix ketchup, Dijon mustard, sriracha sauce, and Japanese mayonnaise together in a small bowl or jar.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.
Preheat the oven to 350 degrees F (175 degrees C). Pour pasta sauce into a 9x13-inch glass baking dish. Combine turkey, Monterey Jack cheese, feta cheese, spinach, egg, shallot, Parmesan, basil, olive oil, garlic, oregano, rosemary, salt, and pepper in a medium bowl. Gently form into 12 meatballs. Arrange evenly over the pasta sauce. Cover baking dish with foil. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top. Bake in the preheated oven until heated through and bubbling, about 30 minutes.
Mix pepper, garlic powder, onion powder, chile powder, paprika, salt, thyme, celery seed, parsley, and cayenne together in a container with a tight lid.
Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree. Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour. Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.
In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.
Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper. Combine the raisins and rum in a small bowl; set aside to soak. Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool. Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Preheat oven to 350 degrees F. Mix cream cheese, chili powder, paprika and Cheddar cheese in a bowl. Transfer mixture to a zip-top bag and snip a small piece off of one corner of the bag. Split smoked sausages down the middle without cutting them in half. Squeeze a little cheese mixture into each smoked sausage. Place on a baking sheet. Bake for 15 minutes until heated. Serve hot, sprinkled with lime zest and cilantro.
Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well. Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling. Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray. Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands. Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust. Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). Spray 8 muffin cups with cooking spray. Mix Cheddar cheese and ham together in a bowl; fold in biscuit dough pieces. Add pizza sauce and lightly mix. Spoon mixture into the prepared muffin cups. Bake in the preheated oven until biscuits are puffed and browned, about 20 minutes. Cool for 10 minutes before removing from muffin cups.
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
In a medium bowl, thoroughly mix white corn, black beans, Italian-style salad dressing, ranch-style salad dressing, onion, hot pepper sauce, cilantro, chili powder and ground black pepper. Chill in the refrigerator 8 hours, or overnight, before serving.
Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish. Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes. Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets. In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers. Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce. To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.
Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet. Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes. Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes. Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes. Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell. Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.
Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely. Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once. Preheat grill for medium-low heat and lightly oil the grate. Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.
Bring 3 cups water to a boil in a saucepan. Add cracked wheat and soak until soft, about 30 minutes. Drain and set aside. Heat olive oil in a large pan over medium heat. Add onion and cumin seeds. Stir-fry until golden brown, 3 to 5 minutes. Add carrots, green beans, and ginger; stir-fry for 10 minutes. Add peas and stir-fry for 5 minutes. Add soaked cracked wheat and toss well, but do not overmix. Remove from heat; add peanuts and lemon juice and mix well. Season with salt and pepper. Garnish with cilantro and serve hot.
Preheat oven to 425 degrees F. Arrange pizza crust on ungreased baking sheet. Evenly spread Sauce on crust, then top with pizza toppings and cheese. Bake 10 minutes or until cheese is melted.
Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.
Combine crushed ice, vodka, and pomegranate juice in a shaker, Squeeze juice of lime wedge into mixture. Shake vigorously, and set aside. Using the same lime wedge, wet the edge of a martini glass. Dip edge of glass into sugar. Strain liquid into glass, and top with club soda. Garnish with a slice of lime.
Heat water, sugar, and 3 sprigs lemon thyme in a small saucepan, stirring, until bubbles form and sugar is dissolved, about 5 minutes. Remove from heat and let steep, about 10 minutes. Strain out lemon thyme. Pour 1/2 fluid ounce of the lemon thyme syrup into a tall glass. Add lemon juice and 3 raspberries; mash with a muddler or wooden spoon. Fill glass with ice and vodka; stir vigorously with a long spoon until well chilled. Fill glass with sparkling water. Garnish with remaining raspberries, lemon slice, and 1 lemon thyme sprig.
Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned. Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally. While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!
Grease a 9x13 inch cake pan. In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter. Bring to a rolling boil and boil for 5 minutes. Stir in semi-sweet and white chocolate chips., candy bars, marshmallow cream, and chopped walnuts. Mix well and pour into prepared cake pan. Cool and cut into small pieces.
Saute pork slices in oil over medium-high heat until browned, 5 to 7 minutes. Remove from skillet and keep warm. Add apple, onion and apple pie spice to skillet; saute over medium-high heat until onion is tender, about 5 minutes. Return pork to skillet; add apple juice. Cover and simmer until internal temperature of pork reaches 150 degrees F, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Combine Make Ahead Cookie Mix with sugar, butter, vanilla, egg and chopped nuts. Mix well. Shape dough into balls. Bake 11 to 16 minutes. Let cool. Roll in confectioners' sugar.
For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator. Preheat oven to 450 degrees F (230 degrees C). For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape. Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.
Mix yeast, water, and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes. In a separate bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough--you can add additional flour if necessary. Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl with plastic wrap, and let the dough rise until doubled in size, about 1 hour. Deflate the dough, place it on a floured board, and divide it into 6 equal pieces. Shape into rounds and cover with plastic wrap while you roll out each piece. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper. Roll a dough piece with your hands to form a 1-inch-thick rope, and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom. Transfer loaf to prepared baking sheet and repeat with remaining dough. Brush each "baby" with the beaten egg and decorate with colored sprinkles. Allow loaves to rest until doubled in size, about 30 minutes. Bake in preheated oven until golden brown, 35 to 40 minutes.
Place flour in a large bowl. Cut in margarine with 2 forks or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and sticks together when squeezed. Split dough into 3 portions, sealing each in plastic wrap. Shred almond paste into a bowl using a grater. Add 1/2 cup sugar, egg, and egg yolk; mix well. Cover almond filling with plastic wrap. Refrigerate dough and almond filling, 8 hours to overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Roll each portion of dough onto a floured work surface into a 4x12-inch crust. Lay crusts on the prepared sheet. Spread a strip of almond filling onto the center of each crust. Fold each side toward the center and pinch ends to seal in the filling. Flip bonquets over, folded side-down. Poke holes down the middle of each bonquet, 2 inches apart. Beat egg white in a small bowl; brush over bonquets. Sprinkle 2 teaspoons sugar on top. Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until golden brown, about 10 minutes more.