HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large skillet over medium heat. Pour quick oats over butter; cook and stir until oats are warmed, about 30 seconds. Drizzle maple syrup and corn syrup over the oats and stir to coat. Sprinkle brown sugar over the oats and immediately remove skillet from heat; stir mixture until the sugar melts and the oats are coated, 1 to 2 minutes. Pour the oats mixture into a bowl; add chocolate chips, almond extract, and vanilla extract. Gently stir the mixture to distribute chocolate chips throughout the oats mixture; spread onto a flat, shallow pan to cool completely. Divide peach slices between 2 bowls. Sprinkle oats mixture over the peaches.
Place ice into a cocktail shaker. Pour in tequila, mezcal, vermouth, and Campari. Add a dash of bitters, then stir or shake. Strain into a ice-filled rocks glass and garnish with a slice of orange.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Ignore instructions on cake box. In a large bowl, beat eggs, add 1 can pie filling and combine. Add cake mix and beat until well mixed. The batter will be stiff. Pour half of the batter into each pan and spread evenly. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. Cool a couple of minutes, then turn layers out onto cooling rack. Cool completely before icing. For the icing: Beat butter, cream cheese, and vanilla until smooth. Add confectioners sugar and continue beating until smooth. Ice a layer, add the second layer, and finish icing the cake. Refrigerate until time to serve. Just before serving, pour the cherry pie filling on top and spread it gently to the edges. A few of the cherries will roll down the sides. That's what you want.
Combine water, gnocchi, chicken, tomato, onion, corn, green onion, chicken bouillon, broccoli, thyme, pepper, salt, and basil a stockpot; bring a boil. Reduce heat and simmer until gnocchi are cooked through and flavors have blended, about 15 minutes.
Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-low heat. Add flour; cook and stir until foamy, about 2 minutes. Let cool. Whisk in milk over medium heat until smooth. Stir in 1 1/2 cup Italian cheese blend, onion, and paprika until melted and smooth. Season sauce with salt and pepper. Cook over low heat, stirring occasionally, until flavors combine, about 5 minutes. Divide potatoes between two 8x12-inch cake pans. Pour 1/2 of sauce over each pan; stir to coat. Bake in the preheated oven until bubbly and hot, about 1 hour. Top pans with remaining 1/2 cup cheese; bake for an additional 5 minutes.
Preheat an outdoor grill or bring a campfire to medium heat (325 degrees F to 375 degrees F). Mix together salt, Italian seasoning, pepper, and garlic powder in a bowl. Pierce potatoes in several places with tines of a fork. Rub about 1 1/2 teaspoons oil onto each potato, then rub evenly with spice mixture. Put each potato onto a 12x12-inch sheet of heavy-duty foil. Wrap foil around potatoes and seal edges tightly, then wrap each packet with another sheet of foil. Grill packets, or nestle them into hot embers, rotating every 5 minutes, until potato flesh is soft, about 25 minutes total. (Carefully open 1 packet to check doneness with a fork. The potato's skin crisps during cooking, so you can't tell just by squeezing it.) Let rest 10 minutes before opening. Serve with your favorite toppings. To cook it indoors: Preheat oven to 400 degrees F. Prepare packets (skip the extra layer of foil) and transfer to a baking sheet. Roast until potatoes are softened, about 45 minutes. Let rest 10 minutes before opening.
Preheat oven to 350 degrees F (175 degrees C). Spread wheat germ over a baking sheet. Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl. Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended. Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine eggs, salt, vanilla extract, nutmeg, and ginger in a bowl. Beat to add air and fluff up eggs. Combine sugar and butter in a separate bowl and beat together. Add egg mixture to butter mixture and combine gently. Place cassava in a large bowl and add egg-butter mixture. Pour into the prepared baking pan. Bake in the preheated oven for 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking until pie is set, 2 to 2 1/2 hours more.
Prepare the instant rice according to package directions. Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop. In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.
Mix oatmeal and coconut together in a large bowl. Put other ingredients in a saucepan over medium heat, stirring constantly. When mixture comes to a boil, let it boil for 2 minutes.(any longer your cookies will be crumbly, any shorter, your cookies will be gooey) Remove from heat and pour over the oatmeal-coconut mixture. Working quickly now, mix well and drop by spoon onto waxed paper. Let sit until firm and cool. Excellent for freezing.
Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners. Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Fill a pint glass with ice. Pour juice concentrate and club soda into the glass and stir.
Split rolls and arrange on a plate. Fill each roll with warm meat filling and top with small portion of coleslaw. Serve.
Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes. Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.
Butter a 10x15 baking pan. Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes. Combine cereal, candy corn, and chocolate chips together in a large bowl. Add marshmallow mixture to cereal mixture and stir together until cereal is well coated. Spread in prepared pan. Cool to room temperature and cut into squares.
Combine vinegar, honey, wasabi paste, peanut butter, light sesame oil, lime juice, soy sauce, black pepper, and dark sesame oil in the bowl of a stand mixer; mix until smooth, using whisk attachment.
Heat oil in a skillet over medium heat. Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl. Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed. Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.
Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray. Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard. Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.
Cut slices of cucumber into thirds or quarters. Place on half of the Gluten Free Original Pretzel Crisps(R) Minis. Spread or pipe cream cheese on top of cucumbers, then sprinkle with dill. Top with another mini to make itty bitty gluten free tea sandwiches.
Preheat the oven to 375 degrees F (190 degrees C). Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet. Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet. Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus. Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes. Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes. Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.
Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender. Liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. In large bowl sift together 1 cup all purpose flour, 2 cups wheat flour, 1 cup rye flour, powdered milk, and salt. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that pulls away from the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1-1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake in a preheated 375 degrees F (190 degrees C) oven for 30-35 minutes. Brush with melted butter and cool on racks.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well. Combine sauce with pasta and toss to coat. Top with cheese and serve.
Preheat oven to 325 degrees F (165 degrees C). Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet. Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more. Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray. Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg. Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce. Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times. Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts. Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.
Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely. Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool. In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes. Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.
Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.) In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper. Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine. Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer. Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot. Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.
Preheat oven to 375 degrees F (190 degrees C). Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings. Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper. Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings. Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture. Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil. Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish. Bake for 40 minutes, stirring occasionally.
Heat oil in a large skillet over medium heat. Add the onion, corn and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt.
Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice. Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes. Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use. Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper. Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet. Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes. Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.
Place a glass or metal mixing bowl in the freezer to chill. Wash and dry 4 jars. Combine milk, instant banana pudding, dry whipped topping mix, and vanilla extract in a bowl. Beat using an electric mixer until soft peaks form. Place in the refrigerator. Reserve 2 sandwich cookies and cut them in half. Reserve 4 dried banana chips. Combine remaining cookies and and remaining banana chips in a food processor and blend until coarsely crumbled. Combine milk, dry whipped topping mix, and vanilla extract in a bowl; mix using an electric mixer on low speed until blended. Spoon 2 tablespoons crumble into the bottom of each jar. Add a layer of 4 to 6 banana slices. Add 2 to 3 tablespoons banana pudding mixture. Top with 4 tablespoons whipped cream. Repeat layers until jars are filled. Top each jar with whipped cream, half a cookie, and 1 banana chip standing upright. Refrigerate until ready to serve.
Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes. Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.
Preheat oven to 325 degrees F (165 degrees C). Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Combine flour, baking powder and salt in large bowl; set aside. Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine. Wrap dough in parchment paper and place in Hefty(R) Slider bag; refrigerate until chilled, about 1 hour. Preheat oven to 350 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool. Decorate as desired. Store in airtight containers for up to 5 days.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Pour sweetened condensed milk into a medium saucepan. Cook over medium heat, stirring constantly, until golden brown, 20 to 25 minutes. Avoid boiling or simmering. Remove from heat; slowly stir in heavy cream and milk. Stir until the mixture is uniform in color and texture. Stir in vanilla extract and salt. Strain mixture through a fine-mesh sieve; discard solids. Cover and refrigerate until thoroughly chilled, at least 4 hours. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.