HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Place carrots in a 9x13 inch baking dish. In a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. Pour mixture over carrots. Combine melted butter and corn flakes; sprinkle over carrots. Bake in preheated oven for 15 to 20 minutes, or until heated through.
In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside. In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.
Fill a collins glass with ice, and pour in the vodka, raspberry schnapps, melon liqueur, and splash of lime juice. Pour in the sour mix until the glass is 2/3 full and top off the glass with the soda water. Stir gently to mix, then add a splash of grenadine to serve.
Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes. Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.
Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes. Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables. Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Drizzle olive oil into a slow cooker. Add potatoes, onion, celery, carrot, and garlic; cover with water. Stir in vegetable stock powder until dissolved. Season with salt, sage, thyme, bay leaves, and pepper. Cover and cook on High until potatoes are soft, about 6 hours.
In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours. Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine. When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray. Combine brown sugar, pecans, and flour in a large bowl; make a well in the center. Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed. Spoon batter into the muffin tin, filling each cup 2/3 of the way. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate. Pour wine in the same skillet and simmer, about 2 minutes. Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes. Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes. Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain. Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish. Bake in preheated oven for one hour, or until center is set. Serve hot or cold.
Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes. In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough. Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust. Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
Bring water to a boil in a saucepan. Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes. Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes. Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Mix milk kefir, water kefir, oats, walnuts, dried fruit, muesli, wheat germ, flaxseed meal, and coconut milk together in the bowl of a rice cooker. Let stand, at least 4 hours. Cook on the "Porridge" setting according to manufacturer's instructions, about 20 minutes.
Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes. Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Mix tapioca flour and sugar together, and blend mixture into the berries. Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)). Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes. Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.
Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside. For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside. For filling, in a medium bowl combine Grilled & Ready(R) Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish. Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce. Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.
Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain. Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute. Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer. Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper. Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet. Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.
Stir together the cinnamon, oregano, chili powder, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Place the mixture into an airtight container or empty seasoning bottle.
Steam or boil diced apples until very tender, about 30 minutes. Drain if necessary and mash or puree until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use. Meanwhile, place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil. Remove from heat and let stand for 12 minutes. Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks. Peel egg and place in a bowl. Mash very well and set aside. Prepare baby rice cereal according to package directions, mixing until you have your desired consistency. Combine mashed egg with 1/4 cup (60 mL) apple puree and 2 Tbsp (30 mL) prepared baby rice cereal in a bowl. Mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like.
Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl. Heat skillet over medium heat. Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet. Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.
Stir steak sauce and ketchup together in a bowl; season with salt and pepper.
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. Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar. In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.
Soak sun dried tomatoes in chicken broth. Cook chicken in oil with garlic in a large skillet over medium heat until done. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink. Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid. Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer. Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.
In a shallow dish, stir together 1/4 cup of lime juice and beer. Place fish in the dish, and turn to coat. Marinate for 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Coat a roasting rack with cooking spray, and place over a baking sheet. Rinse fish with cold water, and pat dry. Discard the marinade. In one dish, stir together the cornmeal, tortilla chip crumbs, salt and pepper. In another dish, stir together 2 tablespoons of lime juice and canola oil. Dip fillets into the lime and oil, then into the cornmeal mixture to coat. Place the fish onto the roasting rack. Bake fish for 8 to 10 minutes, or until it flakes easily with a fork. While the fish is baking, combine the processed cheese, chili powder, cumin, and chipotle pepper in a small saucepan over medium-low heat. Cook and stir until melted and smooth. Place fish onto serving plates, and spoon the cheese sauce over them. Top with a sprinkling of cilantro leaves, if desired.
Toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. Pour dressing over slaw and toss to combine. Let stand at least 1 hour; serve sprinkled with chopped peanuts.
Coat a large saucepan with cooking spray and cook 1 chopped sweet onion over medium heat until tender, about 5 minutes. Add chili starter, oregano, and chicken broth; increase heat to medium-high and simmer for 20 minutes. Coat a large stock pot with cooking spay and cook remaining 1/2 chopped sweet onion, green bell pepper, and jalapeno pepper over medium heat until tender, 5 to 8 minutes. Add ground cumin, cocoa powder, chili powder, garlic salt, paprika, and cayenne pepper; cook 2 minutes. Mix in ground turkey and pork; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 more minutes. Drain and discard any excess grease. Stir diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions into chili; simmer for about 3 hours.
Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl. Shred cabbage, carrots, and onion in a food processor with grater attachment; place vegetables in a large bowl and stir to combine. Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.
Preheat oven to 375 degrees F (190 degrees C). In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
Wrap each potato wedge with 1 slice bacon. Secure each end of the bacon slice with a toothpick. Place potato wedges in a large saucepan. Pour in canola oil to to cover halfway. Cook over medium heat, turning occasionally, until potato wedges are tender, about 20 minutes. Increase heat to high; cook until bacon is crisp, 3 to 5 minutes more. Drain on a plate lined with paper towels. Mix butter, honey, green onion, parsley, salt, and pepper together in a small bowl. Remove toothpicks from potato wedges and transfer to a platter. Drizzle melted butter mixture on top.
Place cauliflower in a pot with water to cover; bring to a boil. Cook until tender, about 6 minutes. Drain; transfer to a food processor. Cut zucchini into noodles using a spiralizer. Heat oil in a skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Transfer garlic to the food processor, reserving oil in the skillet. Add almond milk, lemon juice, flax seeds, parsley, basil, salt, pepper, turmeric, and sriracha sauce to the food processor; blend until smooth. Heat reserved oil in the skillet. Toss in zucchini noodles; cook and stir using tongs, 3 to 5 minutes. Season with salt and pepper. Add spinach and stir until wilted, about 2 minutes. Add peas; cook and stir until heated through, about 2 minutes. Transfer zucchini noodle mixture to a large bowl. Pour in almond milk sauce and toss to combine. Garnish with Parmesan cheese.
Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined. Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes. Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking. Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Combine flour, baking powder, and salt in a bowl. Stir milk and oil into flour mixture until just moistened. Gently knead until dough comes together, 8 to 10 times. Turn dough out onto a flat surface and roll to a 3/4-inch thick rectangle. Cut dough in half lengthwise and cut each half into thirds crosswise. Transfer each biscuit to the prepared baking sheet. Bake in preheated oven until gold brown, 10 to 12 minutes.
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; mash the flesh of the potatoes into coarse chunks. Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper. Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.
In a large punch bowl combine the drink mix, sugar and water. Stir until sugar is dissolved. Stir in the orange juice and pineapple juice concentrates. Just before serving stir in the ginger ale and slide in the sherbet.
Bring a saucepan of lightly salted water to a boil. Add spaghetti, and cook until tender, about 8 minutes. Drain. Meanwhile, heat the oil in a skillet over medium heat. Place the tilapia fillet in the center, and add the tomatoes and mushroom. Season with pepper, and then squeeze the lemon juice over everything. Place the squeezed lemon half into the skillet. Cover, and cook for about 10 minutes, turning the fish once, or until fish flakes easily with a fork. Toss with pasta and romaine lettuce. Serve over spaghetti, and garnish with Mizithra cheese.