HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish. Blend together flour, baking powder, sugar, and milk. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Heat the olive oil in a skillet over medium heat. Cook the sausage in the hot oil until lightly browned, about 5 minutes. Add the garlic, salsa, chili powder, pepper, garlic salt, and cumin; cook and stir until the garlic has mellowed, about 4 minutes. Place a tortilla onto a microwave-safe plate and top with the sausage mixture. Sprinkle with the shredded Monterey Jack cheese. Cook the tortilla in the microwave on High until the cheese melts, 45 seconds to 1 minute, depending on the microwave. Sprinkle the tortilla chips on top of the melted cheese and top with the remaining tortilla. Butter both sides of the quesadilla and place in a clean skillet over medium heat. Cook until golden brown; flip and continue cooking until golden brown on the other side, about 4 minutes per side.
Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.
In a large pot, bring water to a boil. Add the tomatoes, carrots, onions and pork. Reduce heat to low. Cover and simmer for at least 2 hours. Add salt and bring to a boil for 5 minutes. Remove from heat and serve.
Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes. Remove from heat and sprinkle with lemon juice and red pepper flakes.
Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight. Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth. Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more. Roll up pancakes and serve a few at a time.
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray. Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups. Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks. Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Cut the biscuit dough into quarters and press to cover the bottom of a 9x13 inch baking dish. Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the onion and bell pepper about halfway through, cooking and stirring until tender. Drain off excess grease and stir in the sloppy Joe sauce. Season with garlic salt and pepper. Pour the mixture over the biscuits and spread to cover evenly. Bake in the preheated oven until the biscuits are cooked through, about 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until the cheese has melted, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well. Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds. Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Bake walnuts in the preheated oven until fragrant, about 7 minutes. Add coconut to the walnuts and bake until coconut is toasted, about 3 more minutes. Remove from oven and cool. Blend walnuts, coconut, sugar, and cinnamon together in a food processor until smooth.
Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth. Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.
Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 10 inch tube pan with parchment paper (do not grease the paper). Separate eggs while cold, but let them come to room temperature before making the cake. In a large mixing bowl, beat egg yolks until very thick and lemon colored. In another bowl, beat egg whites and salt until foamy. Gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. Fold 1/3 of the whites into the yolks, then fold in the remaining whites. Gently fold ground pecans into egg mixture. Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. Remove from oven and invert pan to cool. Cool cake completely before removing from pan.
Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside. Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain. Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.
Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold. Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease. Mash together the mackerel, tuna, and hominy in a large bowl until blended. Add the eggs, olive oil, orange bell pepper, jalapeno pepper, onion, garlic, and prunes. Season with salt, black pepper, and red pepper flakes. Stir until evenly combined, then fold in the bread crumbs. Form into 12 patties, and slightly flatten between your palms, place onto the prepared baking sheet. Bake in preheated oven until hot and lightly browned, about 10 minutes. While the surprise burgers are baking, toast the whole wheat bread, and spread with honey mustard. Place a lettuce leaf onto the mustard side of the bread. Place each burger between two slices of bread to serve. Serve either warm or cold.
Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight. Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon. Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans. Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. In a separate bowl, beat egg yolks well, then add to butter mixture. Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla. Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter. Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
In a Dutch oven over medium heat, brown sausage (10 to 12 minutes). Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes). Add remaining ingredients except Parmesan cheese. Reduce heat to low; continue cooking 12 to 15 minutes. Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm. In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray. Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake. Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer. Cool cake until coconut layer and chocolate layer are set, about 30 minutes.
Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes. Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky. Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray. Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil. Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces. Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough. Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.
Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid. Preheat the oven to 375 degrees F (190 degrees C). Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky. Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes. Bake in the preheated oven until golden brown, 10 to 15 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm. Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl. Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool. Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first. Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat. Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Add ingredients in order suggested by your manufacturer. Select fruit bread or basic bread setting. Add raisins when indicated by your manufacturer.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups. In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Beat egg whites in a bowl using an electric mixer until soft peaks form. Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes and 1/2 of the can of tomato sauce. Mix together well and place into a 5x9 inch loaf pan. Push the meatloaf down into the pan forming a well for the sauce around all the edges. Bake at 350 degrees F (175 degrees C) for 40 minutes. Meanwhile, in a small saucepan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar, white sugar and mustard. Bring to a boil and remove from heat. After meatloaf has cooked for 40 minutes, remove from oven and pour sauce over the top of the meatloaf. Return to oven and bake at 350 degrees F (175 degrees C) for 20 more minutes. Let sit 5 minutes before removing from pan.
In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.
Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil. Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley. Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.
Place the potatoes in a bowl; toss with the salt and pepper until the potatoes are well coated. Heat the oil in a heavy oven-safe skillet and drop in the potatoes carefully, a few at a time. Flip potatoes several times with tongs during cooking to ensure even browning. About halfway through cooking, add the onion and mix while cooking. When they're done, the potatoes should be crispy. Sprinkle on the rosemary leaves. Spoon out unwanted oil, if you wish. While potatoes are cooking, in a nonstick pan, saute the Italian sausage over medium-high heat for a few minutes, or until it is no longer pink. Add the sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up) into the pan; add few dashes of salt to season eggs. Try to go in between the potatoes, allowing the egg whites to go all around and under potatoes and sausage; try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the broiler to high, and set a baking rack in the middle of the oven. Place the pan under the broiler and let it cook for a minute or two, just so the egg whites are completely cooked; the yolks may be still a little runny/soft. If you do not like runny/soft eggs just let them cook under broiler longer. Sprinkle chopped chives or scallions on at the end and dig in!
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture. Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet. Bake for 8 to 10 minutes. Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.
Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan. Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling. Place pie on a baking sheet and cover pie with a sheet of aluminum foil. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.
Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.