HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside. In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers. To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing. To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.
Preheat the oven to 375 degrees F (190 degrees C). Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan. Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more. Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil. Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Preheat oven to 350 degrees F (180 degrees C). Cream together shortening and brown sugar. Add eggs and mix well. Dissolve baking soda in hot water. Stir into mixture. Add flour, salt and cinnamon. Mix well. Drop by spoonful onto cookie sheet. Bake 10 - 12 minutes.
Combine the tomatoes, green onions, cucumber, bell pepper, and water in a blender; blend until smooth. Add the vinegar and olive oil; blend again until well integrated. Season with salt and pepper to serve.
Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Preheat oven to 425 degrees F (220 degrees C). Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl. Combine bread crumbs and Parmesan cheese in a separate shallow bowl. Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish. Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 450 degrees F (230 degrees C). Place the pizza crust onto a baking sheet. In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper. Spread the sauce over the pizza crust. Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza. Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well. Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Pour 1/3 cup olive oil into a deep pot, and heat over medium heat. Stir in the carrots, celery, and onion; cook until vegetables can be pierced with a fork, about 5 minutes. Stir in the portobello mushrooms, and cook 5 minutes more. Pour in the chicken broth, and add the parsnips and shiitake mushrooms. Bring the mixture to a boil, then reduce heat to medium, and simmer until the parsnips are soft, about 10 minutes. Remove from the heat. Place 1/3 cup olive oil in a blender or bowl of a food processor. Add the garlic, tarragon, and thyme, and pulse until well blended. Stir the mixture into the soup. Season to taste with kosher salt.
Pour 1 gallon of water into a lobster pot or stockpot large enough to hold all ingredients. Add potatoes and salt and bring to a boil. Cook, covered, 10 minutes (potatoes will be slightly softened but not cooked through). Put coriander, fennel, thyme, and peppercorns in a large piece of cheesecloth. Gather edges together and tie with kitchen string to make a pouch. Add spice pouch, wine, chorizo, and lobsters to pot with potatoes. Boil, covered, 5 minutes. Add clams and corn and cook, covered, until lobsters are cooked and clams have opened, about 5 minutes (discard any unopened clams). Cut each lobster in half using a heavy knife and kitchen shears. Serve each person half a lobster, 6 clams, half an ear of corn, 2 potatoes, and a piece of chorizo.
Place egg whites in a shallow bowl. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper. Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides. Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to over cook; tomatillos should be tender, but not totally softened. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door). Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Preheat the oven to 400 degrees F (200 degrees C). Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish. Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!
Split each snow pea down one seam. Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.
Cut lychees in half. Soak goji berries in hot water in a bowl until softened, at least 5 minutes; drain. Bring 3 cups water to a boil in a saucepan; add agar-agar. Cook, stirring occasionally, until agar-agar is dissolved, about 5 minutes. Stir sugar into agar-agar mixture and cook until dissolved, about 5 minutes. Remove saucepan from heat and stir reserved lychee juice into agar mixture. Pour mixture into a ring mold and add lychees and goji berries. Refrigerate until firm, at least 3 hours. Cut into wedges.
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, combine sliced apples, white sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, coriander, allspice and cloves. Mix well and pour into pie shell. Dot with remaining tablespoon butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Sprinkle top with turbinado sugar. Bake in the preheated oven for 60 to 90 minutes, or until crust is golden brown and filling is bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch pan. In a large bowl, cream butter and sugar. Stir in cream cheese. Add eggs one at a time, then add the milk and mix until well blended. Sift together flour, baking powder, salt, cocoa and instant coffee powder. Stir in dry ingredients until smooth. Spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes. Melt chocolate chips in the microwave and spread over the top of the brownies. After the brownies are cool, cut into squares.
Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight. Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.
Melt butter in a large skillet over medium heat and cook chard stems until softened, about 4 minutes. Add leaves and cook until wilted, about 5 minutes. Season with salt, pepper, and nutmeg.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust. Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners. Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan. Stir honey and cloves together in a bowl and drizzle honey mixture over ham. Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings. Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices. Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.
Preheat an oven to 450 degrees F (230 degrees C). Toss the potatoes with 10 tablespoons of vegetable oil; sprinkle with paprika and dill. Toss until the potatoes are evenly coated with the spices and spread onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes. While the potatoes are roasting, heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Stir in the banana pepper, bell pepper, celery, and onion; cook and stir until the vegetables have softened, about 10 minutes. Toss the pepper mixture with the roasted potatoes in a bowl. Refrigerate until cold, about 1 hour. While the potatoes are cooling, whisk together the red wine vinegar, olive oil, and kosher salt. Toss the potatoes with the salad dressing just before serving.
Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes. Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute. Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.
Sift flour and salt together into a bowl and make a well in the middle. Pour in enough buttermilk to make a soft, but not sticky dough; mix well. Transfer dough to a well floured work surface and knead. Shape dough into a round about 1/2-inch thick. Cut dough into 4 or 8 farls (flatbread) using a bread knife. Lightly flour a griddle over medium heat; place farls on the griddle. Cook until lightly browned, 4 to 5 minutes per side.
Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine. Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers. Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.
Preheat oven to 350 degrees F (175 degrees C). Arrange swai fish on an 8x11-inch baking dish. Pour lemon juice over fish and season with parsley, garlic powder, salt, and pepper. Sprinkle Cheddar cheese over fish and top with fire-roasted tomatoes and basil. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Stir the sour cream, Cheddar cheese, bacon bits, ranch mix, chili powder, and cayenne pepper in a bowl. Chill in refrigerator 1 hour before serving.
Grease two 9-inch pie plates. Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined. Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds. Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust. Fit crusts into the prepared pie plates and freeze for 1 hour. Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes. Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool. Preheat oven to 325 degrees F (165 degrees C). Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined. Divide the filling between the 2 cold pie crusts. Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Preheat an air fryer to 350 degrees F (175 degrees C). Combine okra, olive oil, salt, and pepper in a bowl and stir gently. Place in a single layer in the basket of the air fryer. Cook in the air fryer for 5 minutes. Toss and cook 5 minutes more. Toss again and cook 2 more minutes. Serve immediately.
In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties. Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with cupcake liners. Place 1 wafer in the bottom of each cupcake liner. Mix cream cheese with 1/4 cup plus 2 tablespoons sugar in a bowl until sugar is dissolved. Add egg, vanilla extract, and lemon extract. Mix until batter is smooth. Fill each wafer-lined muffin cup 1/2- to 2/3-full of batter. Bake in the preheated oven until set, about 15 minutes. Top each with blueberry pie filling.
Preheat the oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa. Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend. Bake in the preheated oven until browned on top, about 30 minutes.
Heat olive oil in a pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Break ground turkey into the pot. Cover pot with lid and cook meat until browned on the outside, 2 to 3 minutes. With a slivered wooden spoon, break meat up into very small pieces; continue to cook and stir until nearly completely browned, 3 to 5 minutes. Stir tomato, onion, green bell pepper, parsley, and red pepper flakes into the turkey mixture; season with salt and black pepper; cook until the tomato softens, 3 to 4 minutes. Add tomato past and lemon juice; stir to coat vegetables with tomato paste. Cover pot with lid, reduce heat to low, and cook until the vegetables are tender, 7 to 10 minutes. Serve on toasted hamburger buns topped with cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan. Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well. Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting. To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.
Melt butter in a large pot over medium-high heat. Saute onion until translucent, about 5 minutes. Pour in vegetable stock and bring to a boil. Reduce heat to medium-low. Combine yuca, Yukon potatoes, and red potatoes in the pot; simmer until softened, about 15 minutes. Stir in plantains and corn, simmer until tender, about 20 minutes. Add green onion, lemon juice, 1/2 of the cilantro, garlic, and paprika. Season with salt and pepper. Simmer soup until flavors are well combined, about 5 minutes. Pour soup in serving bowls and garnish with avocado and the remaining cilantro.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.
Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken. Cover, and cook on Low heat 8 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease and line an 8 inch round or square cake pan. Sift together flour and baking powder once. In a medium bowl, beat butter or margarine and sugar for 7 minutes. (Color should be pale yellow. Do not overbeat.) Mix evaporated milk with vanilla; mix slowly into the sugar mixture. Mix in flour one spoonful at a time until well blended. Pour into prepared cake pan. Bake at 375 degrees F (190 degrees C) for 45 minutes to 1 hour, or until a tester inserted into the center of the cake comes out clean.