HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry. Refrigerate dough, 30 minutes to overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Roll dough into walnut-size balls and arrange on the prepared baking sheet. Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack. Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.
Preheat oven to 350 degrees F (175 degrees C). Place wild rice and 3 cups broth or water in casserole dish. Bake, covered, for 1.5-2 hours. Should make 3 cups cooked rice. Fry bacon until crisp. Drain off most of the grease and saute onion in remaining grease. Add half & half, mushrooms, potato soup, cooked wild rice, cheese, and 2 cups water. Heat thoroughly over low heat.
Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, black olives, tomatoes, pepperoni, green olives, green onions and ham or turkey. Before serving, add shredded mozzarella and dressing. Toss well and serve.
Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet. Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature. Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and place in a large mixing bowl. Preheat oven to 350 degrees F (175 degrees C). Add tuna, black ground pepper, salt, onion, green bell pepper, milk and soup to noodles; mix. Pour mixture into a 9x13 inch baking dish and top with cheese. Bake in preheated oven for 25 to 30 minutes or until cheese is a golden brown; serve.
Whisk soy sauce, sesame oil, and garlic together in a bowl. Place kale leaves in a bowl; drizzle soy sauce dressing over kale. Toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Stir cereal, sugar, and cinnamon together in a bowl; stir in melted butter until mixture is thoroughly moistened. Press mixture onto bottom and up sides of a 9-inch pie plate using a small, dry measuring cup. Bake in preheated oven until crust is browned and crisp, about 17 minutes. Transfer to a wire rack and let cool 15 minutes. Whisk whole eggs, yolks, lemon juice, butter, and sugar together in a heat-proof bowl set over a pan of simmering water. Whisk until egg mixture is as thick as honey, 5 to 8 minutes. Remove from heat and strain mixture through a fine-mesh sieve into a bowl. Let cool 30 minutes. Beat heavy cream in a bowl with an electric mixer at medium speed until stiff peaks form; gently fold into lemon mixture. Spoon into pie crust and chill 1 hour. Sprinkle with lemon zest.
Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved. Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.
Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes. Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.
Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes. Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
In a medium bowl, stir together the mashed banana and peanut butter until well blended. Stir in the brown sugar, white sugar and vanilla until smooth. Combine the flour and baking powder; add to the peanut butter mixture and mix well. Finally, fold in the chocolate chips. Cover and chill dough for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Roll dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour. 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. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.
Strain salsa through a strainer and discard pieces left in strainer. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use. Place remaining beans, strained salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and puree. Stir in reserved black beans and refrigerate until ready to serve.
Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes. Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth. Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.
Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Remove shrimp from bowl and thread onto skewers; discard marinade. Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes. Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts. Sift flour in a separate bowl with baking powder and salt. Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth. Pour batter into the lined muffin cups. Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.
Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato. Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour. Meanwhile, prepare your pastry. Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.
Mix Chinese five-spice powder, sesame seeds, sugar, white pepper, salt, ground ginger, garlic powder, Sichuan pepper powder, ground anise, black pepper, and red pepper flakes together in a jar; seal and shake to mix.
In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Mix soy milk, Greek yogurt, oats, banana, honey, peanut butter, cocoa powder, chia seeds, and salt in a sealable Mason jar or container. Refrigerate for at least 4 hours before serving.
Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.
In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan. Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.
Mix turkey, brown sugar, salt, black pepper, sage, thyme, marjoram, and red pepper flakes in a bowl. Shape turkey mixture into patties. Fry patties in a large skillet over medium-high heat until golden brown and no longer pink in the center, 6 to 8 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet. Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate. Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg. Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.
Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan. Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes. Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat. Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Fill a highball glass with ice then pour in grapefruit juice, salt and vodka. Mix well and serve.
Preheat oven to 425 degrees F (220 degrees C). Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl. Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine ground beef, turkey sausage, and egg whites in a large bowl. Add onions, garlic, black pepper, salt, cayenne, baking soda, and paprika. Mix well using your hands. For mixture into finger-length sausages about 3/4-inch thick. Stack on a large plate, using waxed paper between the layers. Cover the plate with plastic wrap and refrigerate for at least 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill sausages, turning as needed, until no longer pink in the center, 8 to 10 minutes.
Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes. Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl. Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.
Preheat oven to 350 degrees F (175 degrees C). Butter 4 custard dishes or muffin cups. Beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. Beat flour, brown sugar, pumpkin pie spice, and salt into pumpkin mixture until batter is smooth. Pour batter into the prepared custard cups, filling each halfway. Bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Arrange banana halves in the prepared baking dish. Drizzle maple syrup over bananas and top with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil. Bake in the preheated oven until heated through, 10 to 15 minutes.
Fill 4 margarita glasses each with 1/2 cup ice. Blend triple sec, tequila, and lime juice together in a blender; pour into the prepared margarita glasses.
Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Thinly slice lemons crosswise. Try to remove as many seeds as possible. Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons. Using a potato masher or wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken. Add ice cubes and stir in cold water. Serve in tall glasses.
In a large skillet, brown sausage over medium heat; drain and set aside. In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well. Simmer over medium-low heat for at least one hour; it is best if simmered all day. 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. Mix sauce with hot pasta; serve.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut around the edges where the fruit meets the peel of each grapefruit half to loosen the fruit. Sprinkle cinnamon and nutmeg over each half and top with coconut sugar. Place grapefruit halves on a baking sheet or in a loaf pan. Broil in preheated oven until sugar is browned, about 7 minutes. Allow to cool at least a few minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed. Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside. Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter. Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan. Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.
Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside. Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat. Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.
Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.