HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
 Watch Now In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
 Watch Now Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
 Watch Now Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
 Watch Now Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
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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, and rinse with cold water to cool. Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray. Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes. Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl. Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat. Spread sweet potato and apple in an even layer on the prepared baking sheet. Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper. Melt butter in a saucepan over medium heat and whisk in flour until smooth. Whisk in milk. Add 1/2 teaspoon garlic powder and 1 1/4 cup Parmesan cheese. Stir Alfredo sauce until melted and smooth, about 5 minutes. Set aside. Combine remaining garlic powder and Italian seasoning in a bowl. Rub mixture evenly on both sides of chicken breast. Heat a grill pan over medium-high heat. Add chicken breast and grill for 3 minutes per side. Remove from pan and allow to rest for 5 minutes. Slice into thin strips. Cut pizza dough in half and shape each into a heart. Place dough on the prepared baking sheet and pierce all over using a fork. Bake untopped dough in the preheated oven for 5 minutes. Remove from oven and spread with Alfredo sauce. Top with sliced chicken strips, chopped spinach, remaining Parmesan cheese, and mozzarella cheese. Bake pizzas until golden brown, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl. Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough. Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes. Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish. In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish. In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan. Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.
Combine almond flour, coconut flour, arrowroot flour, 1 teaspoon salt, baking soda, and xanthan gum in a medium bowl. Whisk until thoroughly combined. Cream butter in a large bowl using an electric mixer. Add sweetener and molasses; continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add vanilla extract and egg, mixing until just incorporated; the mixture will not be totally smooth. Add 1/2 the flour mixture to the bowl with the butter mixture; mix on low until just incorporated. Mix in remaining flour mixture. Fold in chocolate chips and pecans. Cover the bowl and refrigerate for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Divide cookie dough into 12 portions, form into rounds, and flatten to 2 1/2 inches in diameter; cookies will spread slightly during baking. Place cookies on the prepared baking sheet. Bake in the preheated oven for 6 minutes. Sprinkle cookies with sea salt and flip tray around in the oven. Continue baking until just set and still soft to the touch, another 6 to 7 minutes. Allow cookies to cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Preheat the oven to 350 degrees F (175 degrees C). Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers. Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.
One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Put 3 mint leaves and 2 teaspoons sugar into each of 2 glass tumblers; vigorously stir sugar and mint together, crushing mint with the back of a spoon to release oils. Add 3 lime wedges to each glass; again stir vigorously to release some lime juice. Pour 1 jigger rum into each glass. Fill glasses with ice cubes and top with carbonated water; stir.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet. Spread cream of mushroom soup over ground beef mixture. Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish. Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese. Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Put an oven rack in the middle tier of the oven. Beat eggs, half-and-half, and black pepper together in a bowl until smooth. Arrange 6 bread slices into the bottom of the prepared baking dish. Spread about half the ham and half the spinach over the bread. Sprinkle half the green onions and half the Cheddar cheese over the ham and spinach. Spread the bread cubes over the layers and pour 1 cup of the egg mixture over everything. Repeat layering of ham, spinach, green onions, and Cheddar cheese and pour remaining egg mixture over the top. Cover dish with plastic wrap. Put some soup cans atop the plastic wrap to help keep ingredients immersed in liquid; refrigerate at least 15 minutes. Bake in preheated oven until the liquid sets in the middle of the dish, about 50 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C). Let the casserole stand for 8 to 10 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter. In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet. Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.
Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain. Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips. In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well. Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish. Bake in the preheated oven until bubbling, about 45 minutes.
Mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl. Heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes. Combine salsa, sour cream, and lime juice in a small bowl. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, Cheddar cheese, and chopped cilantro.
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 large bowl, combine olive oil, garlic, tomato, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.
Combine natto and eggs in a bowl; mix well. Add cooked rice and mix using a rice paddle. Heat olive oil in a skillet over medium heat. Spread egg mixture in the skillet and cook without stirring until browned, about 2 minutes. Add cabbage and soy sauce. Stir until mixed in and heated through, about 5 minutes. Season fried rice with salt and pepper. Place portions onto 3 individual plates; sprinkle laver and bonito flakes on top.
Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes. Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture. Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.
Place martini glasses in the freezer to frost. Fill chilled glass with ice, and pour in ginger liqueur. Allow liqueur to chill for one minute. Remove ice cubes, and pour in vodka. Garnish with crystallized ginger.
Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm. To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens. Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix eggs, spinach, mushrooms, bread crumbs, onion, milk, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt, and black pepper together in a large bowl. Add ground beef and mix thoroughly with your hands; pack into prepared loaf pan. Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Combine chickpeas, 1/2 the reserved liquid, prunes, olive oil, tahini, stevia, and salt in the bowl of a food processor. Process until smooth.
Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt(R)). Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth. Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate. Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.
Preheat oven to 325 degrees F (165 degrees C). Drizzle olive oil into the bottom of a 9x13-inch baking dish. Arrange chicken thighs in the baking dish; drizzle about half the lemon juice onto chicken. Sprinkle half the garlic salt and half the Italian seasoning over chicken. Arrange potatoes around the perimeter of the baking dish, framing the chicken. Cook in the preheated oven for 45 minutes. Reduce heat to to 300 degrees F (150 degrees C) and continue cooking chicken, turning every 30 minutes and seasoning with lemon juice, garlic salt, Italian seasoning, and water on the second turn, until chicken is very tender, 2 to 3 hours.
Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls. Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.
Combine the chocolate chips, milk, and salt in a saucepan over medium heat; cook and stir until the chocolate has melted and the mixture is smooth. Line a 9-inch square baking dish with waxed paper; pour the fudge into the dish and smooth into an even layer. Allow to cool until firm, about 2 hours. Cut into squares; store wrapped in plastic or in a sealable container in the refrigerator.
Place garlic, parsley, thyme, chives, white wine vinegar, olive oil, salt, black pepper, cayenne pepper, and herbes de Provence into a nearly empty mayonnaise jar containing at least 1 tablespoon of mayonnaise.
 Watch Now Cover mayonnaise jar with lid and shake vigorously until mayonnaise combines with dressing ingredients to make a creamy dressing, about 2 minutes. Pour into a serving dish.
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Heat oven to 350 degrees F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter. Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes. Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.
Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl. Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl. Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well. Chill until flavors combine and deepen, about 2 hours.
Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg; set aside. In a large bowl, cream together the shortening and sugar until smooth, then stir in the molasses. Add the sifted ingredients alternately with the buttermilk, mixing well after each addition. On a lightly floured surface, roll out the dough to 1/8 inch thickness. If the dough is too soft, more flour can be added. Cut out cookies using cookie cutters and place them 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small bowl, combine ketchup, mayonnaise, salt, and hot pepper sauce. Mix well. Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside. Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomato. Top with another piece of bread. Repeat with the other sandwich.